Integrated Production of Wine (IPW) is an industry-wide, technical
system of sustainable wine production. One of the most important
principles of IPW is that production should proceed in harmony with
nature -a principle shared by the BWI. The scheme has been in existence
since 1998 and is published under the Liquor Products Act (Act No. 60
of 1989). It consists of guidelines, consisting of recommendations of
what should be done, as well as minimum standards.
In order to qualify grapes or wine as IPW-registered, producers are
required to complete the IPW evaluation forms for the farm and for the
cellar. An IPW registration certificate is issued if the minimum
required score is obtained. Spot audits are conducted on a random
sample of farms and cellars every year by two independent auditors. A
recent introduction to the IPW audit procedure is that producers can
specifically request an IPW audit. If compliant with all requirements,
an IPW Conformance Certificate will be issued, which can be used for
marketing purposes and to fulfill specific sustainability reporting
requirements of buyers and retailers.
Biodiversity Guidelines & IPW
The IPW guidelines for farms consist of 15 chapters which address all
cultivation aspects such as correct selection of cultivars, vineyard
layout, irrigation, Integrated Pest Management, pruning, etc.
Previously, the content of chapter 2 entitled "Conservation and
improvement of the farm and vineyard environment", was minimal and did
not adequately address certain issues such as threatened ecosystems
such as renosterveld or lowland fynbos or the need to remove alien
plant invasive plants. Therefore, the contents of this section were
distributed to a number of conservation experts for comment by the
Biodiversity & Wine Initiative. In May 2004, a revised version of
Chapter 2 was officially accepted by the IPW Committee for the 2004/5
production years. Chapter 2 of IPW is now more commonly referred to as the "Biodiversity Guidelines".
It is these specific guidelines which the Biodiversity & Wine
Initiative is seeking to promote and assist producers to implement. All
producers will be required to evaluate their farms for the 2005
harvest, based on these new guidelines. A 1-page summary of the biodiversity guidelines is available for download. The BWI has produced a biodiversity guideline self-assessment form
which consists of 10 questions to help guide the producer in allocating
the appropriate score for this section on the overall IPW evaluation
forms, and point out areas that farm management can improve on.
THE S0UTH AFRICAN SYSTEM OF INTEGRATED PRODUCTION OF WINE (IPW) August 2006 A Tromp, IPW, PO Box 2176, Dennesig, Stellenbosch, 7601, Tel: (021) 8093143
Integrated Production of Wine (IPW) is a system whereby Mother Nature is employed to her full potential with as little human interference as possible. When implemented correctly this system leads to both environmentally friendly and profitable wine production. Legislation in the form of the Scheme for the Integrated Production of Wine was published on the 6th November 1998. Under this Scheme it is granted that by planting vineyards monocultures were established that have already caused interference in the environment. This Scheme aims to ensure to the consumer that, granted this limitation, we would produce wines as environmentally friendly as possible. Our System is also unique because of the encompassing research that has been done over many years by the ARC Infruitec – Nietvoorbij and more specifically, Dr. C A de Klerk and his team.
Guidelines for farmers were first published in 1993 and after several changes, which eventually also included the wine making process and packaging, were finalized in 1997. The Wine and Spirit Board played a leading role in this effort in that they took the needs of the wine industry into account and appointed an IPW Manager to drive the Scheme for introduction in 2000. It was decided that there should be no logo for this wine, but that the concept that most South African wines are made under this system should be recognized by and sold to the world. SOUTH AFRICAN WINES ARE ENVIRONMENTALLY FRIENDLY
2. PARTIES INVOLVED The following role players were involved from the beginning: The Wine and Spirit Board; ARC Infruitec – Nietvoorbij; the Cape Wine Cellars Committee; the Association of Cape Estate Wine Producers; the Independent Vignerons; the KWV; IP Deciduous Fruit Producers’ Trust; the Cape Wine and Spirit Institute; the National, Western and Northern Cape Departments of Agriculture; the University of Stellenbosch; the Fertilizer Society of South Africa; the Plant Protection and Animal Health Association (AVCASA); Wines of South – Africa; Winetech; the Wine Marketing Association (WMA); the South African Society for Oenology and Viticulture; the Elsenburg Old Boys Union and the League for Viticulture and Oenology Students of the University of Stellenbosch. The South African Wine Industry Council. (SAWIC), which was recently created, is also a staunch supporter. All sectors and facets of the South African Wine Industry have joined hands – WE PROCEED AS ONE
3. MEMBERSHIP At the start of the 2005/2006 harvesting season 400 cellars, producing wholesalers and bottlers representing 90% of all wine grape production was signed in. IPW IS THUS PRODUCER DRIVEN!
4. WHY IP – WINE?
There are quite a few very good reasons why the South African Wine Industry decided to walk this path under the guidance of ARC Infruitec - Nietvoorbij. 4.1 NEED There is a need with everybody concerned in the South African Wine Industry to keep adjusting production processes to render them ever increasingly environmentally friendly.
4.2 PROFITABLE PRODUCTION The application of local research results have saved the local industry millions of Rands and all indications are that this will continue in future.
4.3 THE SOUTH AFRICAN INDUSTRY COMPLIES As the focus of the South African research drive has always been on IPW along with profitable production, the dynamic South African farmers and cellar masters found themselves, with the 1999 practice round, to be mostly within the restrictions of the IPW guidelines and that only minor adjustments were needed to actually produce such wines in 2000. New and more stringent legislation is currently being taken up in the guidelines. 4.4 CONSUMER COUNTRIES The modern consumer has sophisticated needs. This has had the effect that they are requiring guarantees from wine producers as to the constitution of wine and its safety for consumption while being adamant that the environment should be left as pristine and undamaged as possible. Our system, which is specifically aimed at sustainable agriculture and which is thus viable over the long term, is adjusted in such a manner that these two consumer requirements are met. 4.5 THE INTERNATIONAL WINE ORGANIZATION (OIV) The OIV which is situated in Paris, France where the Governments of 40 countries get together to decide on vine and wine legislation, recently passed a Resolution: “DEVELOPMENT OF SUSTAINABLE VITIVINICULTURE” This is very important as this has caused easier acceptance of our system by consumer countries. 4.6 UNIQUE SYSTEM The system that has been developed and implemented in South Africa is truly unique as, in contrast to other systems in other countries, it includes processes from the start of production such as soil preparation through all production processes and even up to the recyclability of the packaging material of the final product. From the outset cellar guidelines was, therefore, included.
5. TECHNICAL BASE The true strength of our IPW system lies in its sound technical base. A few instruments ensure this.
5.1 IPW COMMITTEE
A Committee of Experts has been appointed and their frame of reference is to adjust the guidelines and scheme with regard to technical aspects. The Committee consists of: Dr P G Marais (Distell), Mr J H Booysen (Winetech), Mr C. Albertyn (KWV), Me E Allsopp (ARC), Mr P de Kock (AVCASA), Mr B Diederichs (Fertilizer Soc.), Mr J H van Rensburg (Distell), Mr J Goosen (NDA), Mr T Momberg (CEWPA), Mr D Morkel (IV), Mr J Brand (CWC), Mr B Stipp (WMA), Mr P Snyman & L Dippenaar (VINPRO), Me I Waller (Winetech), Me Sue Winter (BWI), Mr L Ellis (WCDA) Mr L van Schoor (Enviroscientific) and Mr A Tromp (IPW, Convenor). 5.2 GUIDELINES We have a set of guidelines that have been implemented. (Point 7). 5.3 THE SCHEME The Scheme for the Integrated Production of Wine was published on 6 November 1998 under the Act on Liquor Products and will fall under the jurisdiction of the Wine and Spirit Board and the National Department of Agriculture. This Scheme gives the legal backing, should it be required. 5.4 AGCHEM This committee, consisting of approximately forty researchers, producers, and representatives of chemical companies is responsible for the classification of all registered chemicals, which are to be applied in orchards and vineyards for their suitability in IP Wine.
6. GOALS 6.1 TRAINING To ensure that the Scheme is correctly implemented, everybody concerned will undergo training. 6.2 SUPPORT OF A NICHE AREA Winetech is an Institution in the wine industry responsible for the collection and distribution of research funds and as it regards IPW as a niche area for the wine industry this will mean sustained financial backing for Research and Generic marketing of the concept. It is a rib in the ribcage of our long - term industry plan, “Vision 20/20”. 6.3 GLOBAL ACCEPTANCE To aid in the global acceptance of IPW it is important to promote it as fast as possible on world forums and more particularly, the O.I.V. to enable producer- and consumer countries to be satisfied as to the working of, and the guarantees supplied by IPW. 6.4 PHILOSOPHY Our system does not have goals that are cast in cement. The goal posts will definitely be shifted as technology and knowledge expands and to address the needs of the consumer. This system does not aim to reach a set goal, but strives toward ever-extending goals. IT IS MIND-SET, NOT A RIGID SYSTEM!
7. GUIDELINES The guidelines are the written base of the concept. This is the way by which the producer can assure the consumer that he buys into a set of rules and guidelines, which are both encompassing and exhausting. A points system which has to be self applied by the producer and which is audited along the way, ensures that producers will comply with the aims of the Scheme before they can produce IPW wine. A total of 15 aspects for vineyards and 13 for cellars are addressed to assess whether a wine qualifies as an IP Wine. Please find the guidelines appended or visit www.ipw.co.za
8. TRAINING Training must be given at all levels. Between 1998 and 2005 more than 4000 persons, have been trained at a one – day course presented by the ARC/WSB and thus have an IPW training Certificate. The curricula of the University of Stellenbosch, as well as the Elsenburg Training Centre where diplomas in viticulture and oenology can be obtained were also amended to include the IPW system.
9. SELF ASSESSMENT One of the strong points of IPW is the self- assessment system that has been decided on. This means that every producer must fill in the guidelines on a self- evaluation form that is then controlled by and filed at the cellar where his grapes are pressed. The cellars also have to fill in a self-evaluation form that is then faxed to the IPW office for filing. Auditing will be done on a spot check basis by ARC Infruitec – Nietvoorbij and Enviroscientific on farms and cellars. Recently about 50 Controllers have been appointed (mostly at larger cellars) to form a further checking level. (also click on the audit button of this website www.ipw.co.za). It is an easy task for buyers of wine to check the documentation themselves.
10. INTRODUCTION OF IPW As mentioned previously almost all producers registered in 1998 and 1999. The 1999 harvest was regarded as a dress rehearsal to start selling most of our wine as IPW since May 2000.
11. MARKETING The marketing of IPW is, of course, very important and the WINETECH Marketing Committee that is masterminding the Industry Strategy called “VISION 20/20” has also taken IPW under its wings.
12. FINANCING The system is producer driven and paid for at a cost of R133 per primary producer (farmer) per year. Differentiated fees on a per tonnage basis for cellars make up the rest of the required funds with small cellars (under 100 tons) paying R133 and large cellars (above 25 000 tons) R 15 900. Co-operative cellars will collect and pass on the fees of their own member farmers. The financial committee of the Wine and Spirit Board handles the budget.
13. THE FUTURE It is really of the utmost importance that everybody should understand exactly how the system works. It is also important to realize that this is not a system of enforcement, but that the participants are part of it because they want to be. The honesty of participants, the fact that an audit system is in place and the fact that we are saving money while looking after the environment and even aspects of human health is what is making this system a winner and which will keep us in the market because of its built in consumer guarantees.