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Chemical risks in viticulture

by Charl Theron

The demands made by wine consumers and the distributors of wine such as retail chain groups have changed considerably over the years. In the past these demands were mostly product oriented, whereas nowadays the emphasis is increasingly on side-effects. Wine labels feature more and more warnings, there is a general awareness of conservation, wines are increasingly analysed for ingredients such as spraying residue and consumers also want to be reassured that the working conditions of farm and cellar workers are favourable.

Although there is a tendency to limit spraying programmes in the vineyard and organic and biodynamic approaches have become increasingly popular, chemicals are still used in vineyards to control certain diseases. The use of chemicals, however, goes hand-in-hand with certain risks. These include, inter alia, risks to human health, environmental and market risks. The potential risks have to be managed by vineyard managers.

Acute toxicity or chronic toxicity can be harmful to human health. The toxicity status of chemicals is usually indicated in degrees stated on the label of the container. Publications indicating the product data of various products are generally available. Chemicals currently used in vineyards cover a broad range of toxicities, from low in the case of sulphur to very high in the case of herbicides.

Although some labels and product data brochures provide information about the environmental impact of chemicals, information in this respect is limited and more research is required.

Australia has comprehensive information about the market risks of using chemicals. This may be obtained from the website www.awri.com.au or in the July/August 2007 edition of Australian Viticulture.

Simply being aware of chemical risks is not sufficient to address the problem. It is essential that risk assessments be conducted. By so doing the possible occurrence and extent of a threat is assessed and marks for both aspects are indicated on a 5-point scale. By multiplying the two numerical values, an evaluation value is attached to the threat. The higher the value, the more serious the nature of the threat. After the evaluation process certain control measures may be initiated and implemented to prevent the extent and recurrence of the threat.

The following practical measures may be taken to limit the threat of risks:

  • Sufficient training of operators
  • Attendance of chemical risk management courses by management and technical personnel
  • Develop and implement documented policies and procedures for the handling of chemicals and communicate these to all personnel
  • Emphasise the importance of wearing safety equipment
  • Conduct an official assessment of all existing and new chemicals
  • Keep records of product data, training, policies and procedures
  • Make provision for occupational health and safety operational and capital budgets
  • Verify the usage prescribed and market requirements of chemicals before they are purchased and used
  • Adhere to the prescribed safety periods of various chemicals
  • Reduce unnecessary spraying of chemicals by taking into account weather conditions during spraying
  • Calibrate spraying equipment regularly

Reference

Wright, James. 2008. Managing chemical risk in viticulture. Australian Viticulture, January/February 2008: 81 - 82.

This article is also available on the website www.winebiz.com.au.

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