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Top-level
Here's the challenge with using predatory insects to eat pest insects. Insecticides kill the predatory insects. So to make biological control work, you HAVE to stop spraying most/all insecticides & miticides. Biocontrol: works great, but it'll get worse before it gets better. 12 comments
Growers were used to having a busy spray schedule. Just not spraying at all felt wrong. The plants were getting eaten. You're supposed to apply something when that's happening! At least one crop consultant got an idea. He'd go out in the vineyards & hand-apply predatory mites onto the vines with a paintbrush. "There you go!" he said. "I applied predatory mites. Your vineyard's protected. Just don't spray anything that would kill them." So here's the thing about that, You only need to put predatory mites onto your plants if you're in a greenhouse. And you need to put out thousands. A few per plant with a paintbrush won't do it. But for crops in an open field, predatory mites usually show up on their own. No application necessary. Ok so that's some grape pest management facts. Time for some winemaking. Tannins: they're the compound that makes wines taste "oaky," "grippy," etc. Some of the tannins in wine come from the grapes, some of them come from the barrel they're aged in. Grapes for winemaking tend to have thicker skins than grapes for eating. Thick skins aren't fun to chew through. But winemakers like a nice thick skin, because that's where a lot of the flavor & aroma compounds in wine come from. They're in the skin, not the inside of the grape. Vineyards for wine grapes can be surprisingly, uh, not as lucrative as we might think. Grapes for eating fresh tend to command a higher price. Why? Wine grapes can be ugly! They get mashed up into juice. But table grapes have to be in good enough condition to ship, & for people to still want to buy them when they arrive. So table grapes are higher maintenance to grow. You'll lose more the crop to un-shippability, etc. That's one reason there's so much agritourism in the winery business. Often, there's surprisingly little money in the vineyard itself. Ok raisin time! This is how most of the raisins in the US are made. They just pick the clusters off the vine, lay them on a piece of kraft paper between the rows, and leave them there until they're raisins. That's it that's the whole process. |
Gregory's Server
Most vineyards in the western US are at least partly on biological control now. For their operations, it's cheaper & less work than relying on pesticides.
But the transition period, when everyone was figuring out how to make the switch, was rough!