ipm in sustainable viticulture france

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FOOD QUALITY AND SAFETY

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IPMIN SUSTAINABLE VITICULTURE

France

MODULE C9

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Definition of sustainable Definition of sustainable vine growingvine growing

« Global initiative in terms of grape production and processing systems, integrating the economic sustainability of the structures and territories concerned, the obtainment of quality products, the requirements of precision viticulture, the risks for the environment, the safety of products and the health of consumers, and the promotion of the related heritage, historical, cultural, ecological and regional values »

SOURCES:– www.oiv.int

– Resolution Vienna OIV CST 2004

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Stakes of sustainable viticulture

VINEYARD/PLOT

•

Resistance

• Residues

REGIONAL /TERROIR

• Effect on benificial insects

• Effects onecosystems

associated

• Water

• Landscapes

PLANET

•

Natural resources

• Biodiversity • Air pollution

•Greenhouse effect

1970 - 1980 1980 - 1990 1990 - present

Best management Integrated production Sustainability (future generations)

SUSTAINABLE GRAPE GROWING AT DIFFERENT LEVELS

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Sustainable management of territories et terroirs

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FOOD QUALITY AND SAFETYLandscape management

Promoting and maintaining a high biological diversity in the ecosystem of the vineyard

Use of cover crops to promote biodiversity or pesticides transfer

Assessment of the environmental impact of pesticides

Run-off anderosion

limitation

Biodiversity support(shelter, food)

Wind break

Attractive elements of landscape

Thrips

Bee

Fly Red mite

Moss

Bug (Lygaeus equestris)

Saponariamuralis

Geraniumrobertianum

Fern (Aspleniumadiantum nigrum)

Sedum album

Lichens

Cymbariamuralis

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Major themes and issues

Respect of the environment and sustainability

•Reduction in chemical inputs, particularly those from non-renewable sources• Assessment of the environmental risk and impact of chemicals used• Avoiding ground water pollution• Correct storage and application of pesticides•Multiple use of vineyard areas

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FOOD QUALITY AND SAFETYBiodefense factors

Vine management- Manure

- Tying- Irrigation

Varieties improvementby sexual way

Stimulating Natural Defenses

Grafting

Transformation by molecular way

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FOOD QUALITY AND SAFETYWeed control

Reducing herbicide use (cover cropping, mulch, vineyard management)

Mechanical and thermal control

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FOOD QUALITY AND SAFETYDisease control

Prophylaxis– Reduce the vegetative vigour– Aerate the grapes – Identify diseased areas into the field to prevent further spread– Eliminate the abandoned or dieseased grapevines

Decision support systems:– to improve the efficacy of plant protection by determining the

right timing for fungicide sprays. – to lead to a reduced number of sprays by avoiding unnecessary

treatment with fungicides, particularly at the beginning of the season or during periods of low disease pressure.

Use of microbial agents or elicitors– Mainly Ampelomyces quisqualis: fungal antagonist of powdery

mildew agent (registrated only in Italy and Switzerland)– Experimental: Trichoderma, Ulocladium, Fusarium, elicitors

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Modeling systems:climate x plant x pests

2 - Plant : Network ofuntreated control

3 - Parasite : models

1 - Climate : weather centres network

ObjectiveValidation and

decisionScale treatment

the small wine region

System in Interaction with the soil

Pesticide treatment

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FOOD QUALITY AND SAFETYPests control

Mating disruption for the control of grape berry moths

Beneficials against mites

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FOOD QUALITY AND SAFETYPesticides management

When filling- avoid the risk of a overflowing

- avoid return of water into the bucket

When cleaning

Export the recuperation packs

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FOOD QUALITY AND SAFETYDuring the spraying

Avoid or limit the drift

Avoid transfers respecting the untreated areas

% active ingredient measuredon the soil outside the treated area

(grapevines at 4 leaves)

H = 19%C = 11%F = 5%J = 1%

H = helicopter

C = cannon

F = Fischer minitrac

J = Joco(recycling)

Distance from treated area

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The appropriate rate to the leaf surface

Détermination du % de la DH à appliquer 2007 - version 1

+ Expression

végétative

Pression

maladieI I I I I I

high high 20 70 70 100 100 100 100 100 100

high medium 20 40 40 70 80 80 70 70 70

high low 10 30 30 50 50 50 40 40 40

medium high 20 70 70 80 80 80 70 70 60

medium medium 20 40 40 60 60 60 50 50 40

medium low 10 30 30 40 40 30 30 30 25

low high 20 30 50 70 70 60 50 50 40

low medium 20 20 30 50 50 50 25 25 25

low low 10 10 20 30 30 25 15 15 15

2 à 3 FE BFA BFS Flo Nou GDP Ferm Ferm Véraison

SFT (Ha/Ha)

Stades0

1

2

Quantity minimum effectiveQuality of the equipment adjustementAdaptation to the parasite pressure (modelling) and to total leaf area (TLA)

% of registrated rate to sprayTLA

2to3leaves FloPress FloSep Flowering Setting Pea-sized Touching Ripening

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Breakdown of active ingredients

Spraying residues are spread in a watertight pit which contains a mixture of soil and straw. The process of biodegradation of the straw optimizes the elimination of pesticides.

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Conclusion: Response to general principles of IPM

Environment:Environment:– Reduced quantities of pesticides: general principle 6– Non chemical measures: general principle 4

Economy:– Margins

Agronomy:– Monitoring and DSS : general principle 2– Prophylaxis : general principle 1– Choice of products : general principle 5– Resistance management: : general principle 7– Limitation of dose: general principle 6– Level thresholds : general principle 3

ipm in sustainable viticulture france

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