In 2024, the International Organisation of Vine and Wine (OIV) celebrates its centenary with a series of monthly resolutions under the theme "12 months, 12 resolutions".
This July, the spotlight is on the significance of table grapes and their evolution within the OIV's framework.
For nearly a hundred years, the production of table grapes has been a crucial topic for the OIV, primarily addressed by the Subcommission "Table Grapes, Raisins, and Unfermented Products" (SCRAISIN). Since its inception, SCRAISIN has concentrated on developing draft resolutions, conducting surveys, and producing expert documents for a sector of immense economic importance in many OIV Member States.
Historical Milestones in Table Grape Standards
One of the earliest and most influential standards in the history of the OIV is the OIV Resolution AG 13/54-VIT, adopted during the 34th General Assembly in Paris in September 1954. This landmark resolution defined table grapes as "the fruit of the vine intended primarily for fresh consumption and produced by special grape varieties or those cultivated for this purpose". The resolution also established several critical decisions, including:
- Recognizing that the improvement of technological methods is a national or regional responsibility.
- Stipulating that for the standardization and marketing of table grapes, only an exclusive list of table grape varieties intended for export should be considered, excluding those meant for domestic consumption.
- Adopting a ripeness standard expressed by the ratio of sugars (glucose and levulose) to acidity (tartaric acid).
Additionally, the General Assembly recommended endorsing the United Nations' qualitative classification of table grapes into three categories and urged consultation with Member States exporting table grapes to determine the most suitable types of packaging. These foundational decisions equipped the OIV with the tools necessary to play a pivotal role in fostering important exchanges with other international organizations, such as the Codex Alimentarius, and in establishing further standards, particularly in commercial aspects.
Evolution and Expansion of SCRAISIN's Work
Luis Peres de Sousa, President of the SCRAISIN Sub-Commission, reflects on the substantial work and dedication exhibited by experts and the SCRAISIN structure over the past 70 years. Initially, the focus was on table grapes for fresh consumption, but over time, the scope expanded to include raisins, which are highly nutritious, and more recently, grape juice. This evolution is evidenced by significant resolutions like OIV-VITI Resolutions 654-2021, which provides guidelines for the sustainable production and processing of grape juice and concentrated juice, and OIV-VITI Resolution 678A-2022, which defines grape nectar and carbonated grape nectar. These resolutions underscore the importance of these products to human health and are supported by ongoing collaborations with the OIV Safety and Health Commission.
Given that SCRAISIN deals with products for human consumption, such as fresh table grapes, raisins, and grape juice, the reduction of pesticide use has consistently been a concern among experts. This concern has led to the adoption of new technological tools, such as physical methods to eliminate fungi, as well as ongoing initiatives like organic production and the elimination of synthetic pesticides. These efforts also address broader issues like sustainability (impacts on biodiversity, ecosystems, and microbiomes), economics (production costs, vine dormancy, climate change impacts, efficient water use, and mechanical harvesting technology for raisins), and social impact (working conditions).
Addressing Modern Challenges and Future Directions
Rodrigo Espindola, an expert from the Argentine Delegation to the SCRAISIN Sub-Commission, emphasizes that global warming presents new challenges for scientists, experts, advisors, and farmers in the table grape and raisin production sector. The primary concern is achieving economic, social, and environmental sustainability. Today's consumers demand safety, quality, and nutrition without negative health impacts, prompting the sector to adopt new approaches based on good agricultural and manufacturing practices.
To meet these demands, the OIV SCRAISIN Sub-Commission is committed to a sustainability criterion, providing new recommendations, standards, and promoting new research results and indices. This involves reviewing previous OIV resolutions and ensuring they offer meaningful responses to the population and new consumers, thereby avoiding unsafe foods.
Moreover, SCRAISIN must support and promote sustainable and innovative non-alcoholic products to add market value, responding to consumer demand. It is essential to acknowledge, as it was 70 years ago, that not all Member States are identical, thus encouraging the application of different technologies. The diverse cultures within OIV countries complement each other, contributing to better results, efficient resource use, and the advancement of table grape and raisin production.
Conclusion
The centenary celebration of the OIV not only honors its rich history but also underscores the ongoing relevance and importance of table grapes within its work. Through continuous efforts in standardization, technological improvements, and sustainable practices, the OIV and its SCRAISIN Sub-Commission are poised to meet the evolving challenges and demands of the future, ensuring the safety, quality, and sustainability of table grapes and related products for generations to come.
Source: OIV, Vinetur