Orchard & Vine Magazine Innovation Issue 2016

Revolutionary Sustainable Interactive Inventors Plants Bees Farm Niche Science UC Davis New Ideas Biodiversity

2016 Innovation Issue Biodegradable

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16-139.1_ComSpring_PrintAd_7.5x10.indd Innovation 2016

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Innovation Issue 2016 4 Publisher's View 6 Innovative Concepts 7 Messaging & Packaging 8 Innovations for Wine Making 10 Revolutionizing Wine Enjoyment 12 Tequila Designed in Canada

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13 Unmanned Intelligence 14 Cold Climate Innovations 16 Spirits of Innovation

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18 Lavender Research 20 Small Space Agri Tourism 24 Water Positive Wineries 28 Adjuvants Improve Pesticide Efficacy

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30 Climate Change & Cherries 32 Build a Better Mulch 34 Comings & Goings

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38 Green Step 41 Wild Things

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PHOTOS

46 Book Review

7 WiFi-connected KuvĂŠe Bottle 8 Daniel Cosman of Unsworth Vineyards 9 Wine Amphoras

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20 Cathy Finley of Laurica Farm 34 Judy Kingston & Katie O'Kell of Serendipity Winery 35 Northern Lights Winery 36 Mohamed Awad of Play Estate Winery 41 Hoverflies are excellent pollinators

36 Innovation 2016

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 PUBLISHER’S VIEW | LISA OLSON

Multiply and Divide

Vol. 57, No 4 Innovation 2016

A

Who carries cash anymore when you can e-transfer so quickly? Gift cards are being sent by email and some loyalty cards now have facial recognition so when you walk into the store to shop your face is recognized. We found a wine label that connects to a dashboard so that you can see when your wine is viewed. Another gadget helps consumers know how long their opened wine will last, so they can have red one night and white another night. Maybe, quite possibly, there will be a set of glasses that will allow you to experience your wine drinking alongside

Established in 1959 Publisher Lisa Olson Graphic Design Stephanie Symons Contributors Michael Botner, Lindsay Eason, Kim Elsasser, Tracey Fredrickson, Margaret Holm, Tamara Leigh, Ronda Payne, Cher Woods Photo by Kim Elsasser mpa

teacher once told my daughter, “you need to memorize your multiplication tables because you won’t always have a calculator.” As she was recalling this the other day, she said, “Little did he know that we would all have cell phones with built-in calculators.” Today there aren’t many of us that don’t have smart phones that contain apps to help with so many things. From fitness apps to shopping, banking, farmer’s market locations, winemaking and even a wallet app to hold various payment cards! Another ‘20 something’ guy commented that he wanted an Apple watch so he could just tap and pay! Will this generation be open to chips placed under our skin, so that we can tap and pay right from our wrist or maybe we just walk by and we are being ‘swiped’!

Uber is competing for a share in the taxi market; maybe one day farmers will be able to call for an Uber tractor driver to harvest your crop!

Sales, Marketing & Social Media Manager Holly Thompson Circulation info@orchardandvine.net

your favourite winemaker in the vineyard. If this is available already, please let us know.

What’s so fun about putting this innovation issue together every year is that it brings a wave of fresh thoughts to our minds, which we find inspiring and we hope you will be that way too! Concepts like biodiversity, conservation, interactive, plant science, niche markets, microclimate, and even a look into a food forest are some of the topics explored in this Annual Innovation Issue. Find them and you’ll feel inspired too!

Best wishes for a great season!

Orchard & Vine Magazine Ltd. 1576 West Kelowna Road West Kelowna, B.C., V1Z 3H5 E-mail: info@orchardandvine.net www.orchardandvine.net Phone: 250-769-2123 Fax: 1-866-433-3349 Orchard & Vine Magazine is published six times a year and distributed by addressed direct mail to growers, suppliers and wineries in the Okanagan, Kootenays, Fraser Valley, Lower Mainland, Vancouver Island, Washington State and throughout Canada. Orchard & Vine is also available online.

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Innovation 2016

QUEBEC Alexandre Jacquel p. 905-984-4324 alexandre@vinetech.ca

ONTARIO Wes Wiens/Tina Tourigny p. 905-984-4324 wes@vinetech.ca tina@vinetech.ca

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Agriculture is our way of life too Meet Graham In 12 years at FCC, Graham’s helped hundreds of Canadian producers build their dreams. Like everyone on your FCC team, Graham knows your industry and he’ll get to know you.

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Graham Bolton FCC Senior Relationship Manager

Innovation 2016

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Innovative Concepts – from Theatre to Urban Winery

Unexpected news is sometimes the best news. That is surely the case for Harry McWatters’ bold move to take over and transform the abandoned, historic PenMar Theatre in downtown Penticton into a working urban winery with all the bells and whistles.

M

cWatters’ umbrella company, Encore Vineyards Ltd., home of Time Winery, McWatters Collection and Evolve Cellars, will add Urban Winery to its growing stable of companies and brands. Scheduled to open by September, the 12,000 sq. ft. multi-theatre complex will be turned into a working winery that has it all for custom production of wine and providing a total visitor experience. The production operation will consist of a crush pad in the large parking lot, a barrel cellar, a custom fermentation hall, lab, warehouse and administrative offices. A destination for wine tourism, visitor amenities will include a tasting bar, a small plates lounge, a 40 seat outdoor patio, as well as a wine shop.

Also planned is an onsite commercial kitchen for banquets and special events. As well, One of the PenMar theatres will be maintained as a 75-seat space for movies, concerts, lectures and non-profit events. “The location is superb, within a few blocks of accommodations, craft breweries and craft distilleries,” says McWatters. “Ultimately, this project will assist with the revitalization of the downtown.”

Photo by Chris Stenberg

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By Michael Botner

Lawrence Buhler, Christa-Lee McWatters Bond and Harry McWatters.

Innovation 2016

The road to Urban is far from direct. For anyone who has followed McWatters’ recent endeavours, the ambitious Time Winery project in the South Okanagan was the latest and greatest objective. But a substantial offer for the unfinished Time and Sundial Vineyards

Messaging & Packaging

World’s First Connected Wine Bottle This new 'smart' bottle serves wine by the glass, extends shelf life by 30 days, so let’s you choose which wine to open on any given night.

You can also shop and buy directly from the WiFi-connected Kuvée “Bottle” and wines will be shipped right to your door. For participating wineries visit: Kuvee.com

properties “changing the whole concept of our plan” was made, one that McWatters simply could not ignore.

After prolonged negotiations, the deal was sealed and McWatters began a search for another venture.

Doodle your Own Message Creativity is encouraged with each bottle of Scratchpad wine. Wine drinkers are able to create your own personal message, as the label is left blank. So you can doodle, scribble or draw a picture with the charcoal pencil attached. Wine doodlers are encouraged to share their message on social media using #scratchpadcellars. Their other brand is equally unique and creative as well with the world's first animated motion label art created at Terravant Wine Company. Using a Lenticular label technology the wine label looks like it is in motion.

Meanwhile, the historic PenMar Theatre stood vacant in downtown Penticton and attempts by PenMar Community Arts Society to raise enough money to restore the building - a cause that Encore Vineyards contributed to – came up short. Built in 1956, the theatre closed in 2012 after the owner, Landmark Cinemas, moved into a Multiplex location. With a large parking lot, a grand lobby and the potential for expansion, it has the space need plus the potential for future expansion, according to McWatters. “Our aim is to create a downtown destination that the South Okanagan can be proud of, while preserving the legacy of this vibrant cultural landmark.”

Find out more: http://www.terravant.com

Innovation 2016

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Innovations for Wine Making Pumpover Head Lotus Pumpover Head The patentpending LOTUS pumpover head gently and uniformly distributes juice - even if unfiltered or mixed with whole berries - over the cap in tanks of any size without excessive bruising or misting.

Available in the following sizes: 4-flute 12” - for tanks larger than 15’ in diameter 3-flute 8” - for tanks 8’ 12’ in diameter 4-flute 8” - for tanks 10’ - 15’ in diameter 3-flute 6” - for tanks smaller than 8’ in diameter The pump requires 2’ of head space above the fill-level of the tank to function properly. EnoLyzer™ Semi-Automated Wine Analyzer http://www.bosagrape.com

Wine Analyzer The EnoLyzer™ Semi-Automated Wine Analyzer is a compact, stand-alone Wine Analyzer Spectrophotometer. The EnoLyzer™ was demonstrated on April 5, 2016 at an event hosted by the BC Wine & Grape Council. The basic technology in the EnoLyzer wine analyzer has provided accurate, reliable analyses in medical offices and laboratories world-wide for almost 20 years. With new features and ease of operations, EnoLyzer will quickly become indispensable to small and mid-sized winery laboratories. http://www.bosagrape.com

New Kind of Sparkle to the Wine Market

By Tamara Leigh Vancouver Island wines are bringing a new kind of sparkle to the market. The Wine Islands Growers Association (WIGA) has registered “Charme de L’ile” as a region specific trade name for sparkling wines produced on Vancouver Island using exclusively Vancouver Island grapes.

The name plays with the name of the process used to make the wines, the Charmat Method, which uses stainless steel tanks for a second fermentation before bottling. The carbonation is entirely natural, resulting from the natural decomposition of sugar from added yeasts. This is the same technique used to make Italian Prosecco.

“We have a cold climate for growing most grape varieties that makes it challenging to produce consistent quality for still wines, but even in our worst years our numbers are excellent for sparkling wine development,” says Daniel Cosman, the winemaker for Unsworth Vineyards.

Unsworth Vineyards is home to Vancouver Island’s first and only pressurized

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Innovation 2016

fermentation tank and counter-pressure bottling line. In addition to making their own product, they are bottling for Averill Creek, Enrico Winery, and Saltspring Island Vineyards.

“We are most certainly competing with each other, but collectively the best wineries in any wine producing region are getting together despite being competitors and pooling their resources and their knowledge to enhance the image of their region,” says Cosman.

So far the investment is paying off.

Charme de L’ile has exploded on to the local wine scene, and is selling well on the Island and beyond.

“It is such an amazing success that we can barely keep the product in stock. We have produced numerous batches and have become recognized in BC as the top Charmat producer,” Cosman adds. “Unsworth is paving the road for Vancouver Island to become known as a region which produces noteworthy sparkling wines.”

Automatic Wax Dipping

Innovative Overcap Solution LuxPrem+, an innovative overcap solution for premium spirits is made from a special aluminium based material.

The intricate design features ensure that LuxPrem+ rivals the traditional tin overcap used by premium spirits brand owners.

Developed in-house, Amcor’s R&D team chose to use aluminium for its material thickness, which offers the same easy open benefits as tin overcaps, as well as its excellent online crimping performance, which ensures a superior quality finish on the bottle. Plus, the aluminium allows for printing intricate designs to create a strong brand identity, visual impact and economic advantages.

Amcor Flexibles Capsules has plants in France, Canada, USA and Chile. http://www.amcor.com

New automatic wax dipping machine for wine/beer bottles. http://www.cellartek.com

Wine Amphoras The ancient practice of using clay or terracotta vessels for fermenting wine is making a comeback as a more natural, more artisanal way of producing wine with the Wine Amphoras made by Manetti Gusmano & Figli.

The Wine Amphoras are made completely by hand following the rules of an ancient technique.

The natural components of terracotta confer the right microporosity, enabling the wine to breathe correctly. All these features, combined with the antioxidant and antibacterial action and the high thermal insulation capacity make the terracotta Amphora of Manetti Gusmano & Figli an ideal tool for the production of great natural wines. http://www.cellartek.com

Innovation 2016

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Ideas Revolutionize the Way People Enjoy Wine An innovative challenge competition was held this year designed to change the way wine is enjoyed. Brancott Estate in New Zealand teamed up with Australian start-up specialist Blue Chilli to offer the ‘Winexplorer‘ competition.

While only open to Australian and New Zealand entries, we thought we’d pass along two of the winners to get some of your ideas going.

Finalists pitched their ideas to a panel of judges and the winner took home $35,000 AU$.

The winning idea will also be considered for startup acceleration by BlueChilli and have the opportunity to work with Brancott Estate to commercialize their idea.

Vinnovate owners Simon Schmidt and Joshua Schmidt.

The Winning Idea – Vino Cap from Vinnovate Owners Joshua Schmidt and Simon Schmidt. A screw cap designed with a built-in flavour chamber that the wine drinker can manually activate to add complementary flavours or aromas to the wine. They can enhance the flavour to their personal taste, specific occasion or reduce preservatives. www.vinnovate.com.au

10 Innovation 2016

Finalist – Integrated Bottle Stopper Sipple App, Jamie Metcalfe & Matt Rose – “When did I Open my Wine?” A wirelessly integrated bottle stopper that not only keeps wine fresh, but also connects to an app that ensures wine is consumed while still at its peak. Never wonder when the bottle was opened or waste wine again. http://www.sipple.com.au

Finalist – Cellar Management Wineminder, Tim MacTaggart and team – Get the best of your wine with your own cellar management app. A home cellar management system that uses actual storage conditions to determine peak drinking windows, removing guess work from when wine is best drunk and ensuring cellared wine is enjoyed at its optimum maturity. https://www.wineminder.com.au/ To view the other finalists: https://www.bluechilli.com/corporates/innovationchallenge/winexplorer or google winexplorer competition Cool ideas!

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Innovation 2016 11

Tequila Designed in Langley BC – Made in Mexico

By Ronda Payne If there’s one thing the country of Mexico doesn’t want to give up control of, it’s tequila. That’s why even those who have a great idea for a tequila product like Troy Bilodeau, a partner in Langley B.C.’s Berezan Tequila Ltd., have to be creative in how they bring that product to life.

Bilodeau says the idea for Maple Liqueur Tequila (Maple Cinnamon Liqueur in the U.S.) came to him behind the wheel. “It actually was the 2009 Super Bowl, I was driving down the road and that’s when it kind of hit me, ‘I wonder if there is a maple flavoured tequila'?’” .

He was in the car with his friend Wayne Rezunyk at the time and later the pair joined forces with the third in the partnership, Ralph Berezan.

Rezunyk, who is all about the product and formulation side of the business, chose Reposado Tequila as the base.

“This is a Highlands Tequila or also known as ‘Los Altos’,” he says of the Reposado.

The key ingredient to make the easy drinking tequila is the pure maple syrup. Rezunyk tried 12 different types before choosing one from Citadelle Co-Operatives of Quebec, adding pure cinnamon oil from Sri Lanka, which

Tequila Tequila is a regional specific name for a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila. Although tequila is similar to mezcal, modern tequila differs somewhat in the method of its production, in the use of only blue agave plants, as well as in its regional specificity.

The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Tequila is recognized as a Mexican designation of origin product in more than 40 countries.

Bilodeau says is the best in the world.

The ingredients and formulation are one thing, but the product must be created in Mexico due to the regulations.

“We looked at 40-plus distilleries in Mexico,” Bilodeau says. “El Viejito has been around for many, many years. We were lucky to have run into such a great family.”

The distillery has been instrumental in helping get the product to market and were involved with the entire process including Mexican regulatory hurdles.

Maple Liqueur Tequila.

12 Innovation 2016

“That’s the eye-opener about this whole process,” says Bilodeau. “Just how much is involved in creating the whole

product… how many loop holes you have to go through.”

The trio believes in making the best quality flavoured tequila possible and Bilodeau says it has paid off in positive responses from both men and women.

While tequila may traditionally be seen as a man’s liquor, the flavouring of this product appeals to both sexes.

“It’s one of those products that you can talk about it but until you try it, you really don’t know,” he says.

Maple Liqueur Tequila has been well received taking three medals in competitions including the Bronze Medal for 2014 Spirits of Mexico Competition in San Diego.

Unmanned Drones Provide Solid Intel for Growers Think of it as 'high level' consulting advice. These days, vineyard consultants using an Unmanned Aerial Vehicle (UAV) can help provide an aerial in depth look into your plants health.

Having inside intelligence using a UAV can reduce uncertainty and leverage technology. Crop health mapping, thermal and aerial still photography help you gain a better understanding of what your plants are trying to tell you.

Thermal imaging helps monitor and calculate water stress and schedule irrigation.

If you’d like an aerial map or photo, then aerial imagery is the way to go. Used for topographic mapping, video and high definition still photography.

Precise geo-referenced images allow you to make informed decisions on water, fertilizer, herbicide and pesticides use for better crops. For more info contact: https://hummingbirdaerialsurveys.com

www.OkanaganFarms.com

EAST KELOWNA Consigned to Auction - Bidder Registration Opens July 22, 2016. No minimum. No reserve.

Exclusive luxury on desirable 35 acre bench offering an epic view of lake, city and valley! Stunning home set amidst outstanding landscaping. 2nd home and shop too! MLS® $6,800,000.

EAST KELOWNA Minutes to town with investment upside. 10 flat acres with over 700’ frontage on Mission Creek.

Large 2 story home. OCP supports development of the 4.68 acre non ALR portion. MLS® $1,800,000

KEREMEOS 17.71 ACRES - Mature vineyard with 2 quality homes. Pinot Blanc, Gamay Noir, Riesling & Cab. Franc.

Ideal for boutique winery or expand current vineyard holdings.

MLS® $1,125,000

WESTBANK CENTRE Spectacular 19.17 acre panoramic view property. Currently in the ALR zoning. Highly suitable for orchard or vineyard. Right next to amenities, shopping, golf, beach, yacht club, schools and world class wineries. MLS® $2,195,000

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SOUTH EAST KELOWNA 19.9 ACRES near the Harvest Golf Club. Central location just minutes from town. Panoramic Orchard and City views. Approximately 13 acres arable, with 10 acres planted to modern profitable cherry orchard.

MLS® $1,850,000

OLIVER 10.1 acre vineyard planted to PINOT GRIS, GEWURTZTRAMINER, SAUVIGNON BLANC and MERLOT. Excellent highway frontage and strategic location between Oliver and Osoyoos. MLS® $895,000

KELOWNA Independently owned and operated toll free: (800) 663-5770

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Innovation 2016 13

2017 Tree Fruit Replant Program Announcement: Application forms and the updated requirements of the 2017 Tree Fruit Replant Program will be available August 1, 2016 on the BCFGA website, www.bcfga.com Project applications (along with the required Replant Plan) will be received between August 1 and October 31, 2016. Please avoid the last minute rush and get your application in early.

An horticultural advisor is required to help prepare and sign individual applications for the 2017 Tree Fruit Replant Program. The following information will be provided to assist growers in completing applications. a. b. c. d.

A list of qualified advisors.

Information on project grading.

Program operational policies.

A series of reports on replanting and variety performance and selection are available and should be referenced when preparing a Tree Fruit Replant Program Application.

The Tree Fruit Replant Program provides funding for quality projects.

Applications will be rated by a committee of horticultural experts. The rating of individual applications will be based on meeting the program requirements and on the quality of the Replant Plan. Projects will be placed in order of rating for projects, and the top-rated projects will be approved until all funding is utilized.

The Tree Fruit Replant Program is a 7 year, $9.4 million program, funded by the Province of BC.

Cold Climate Innovations Yukon Innovation Prize Four Yukon innovators have been short-listed for the 2016 Yukon Innovation Prize. These finalists have received $10,000 to further develop their idea and compete for the grand prize of $60,000. Winners announced June 29, 2016 (after press time).

Cold Climate Innovation at the Yukon Research Centre (YRC) and Government of Yukon’s Economic Development created this prize to support Yukon innovators whose ideas have an environmental or economic benefit to the Yukon.

“This contest discovered Yukon innovators whose ideas could enhance and expand both food security and agriculture in the North and globally.” said Stephen Mooney, Director, Cold Climate Innovation, Yukon Research Centre.

4 Finalists Maxime Dugre-Sasseville Thermodynamic Greenhouse Sharon Katz Plant-sourced Ink Bob Mellett Aquaponics System Alexandre Poitras Organic Feed Source

14 Innovation 2016

Wrapping Red Wine Grapes Speeds Maturity In Cold Climate Locations

By Tamara Leigh Growing reds in Vancouver Island’s cool climate is an ongoing challenge.

At Averill Creek Vineyard Andy Johnston is stretching the season by wrapping his pinot noir and merlot grapes with plastic to promote bud break and create a greenhouse warming effect.

“We started the tenting and wrapping program in 2006,” says Johnston. “In 2011, there really weren’t enough heat units to ripen fruit, but we still make a beautiful pinot. That proved the importance of the technique, so even in really bad years we can make good red wine.”

Photo Contributed

Johnston adopted the innovation from Roger Dosman at Alderlea Vineyard, and has been happy with the results.

Andy Johnston with his wrapped pinot noir and merlot grapes.

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Innovation 2016 15

Spirits of Innovation

Staff photos

Kombucha and Local Honey are in the Mix at new Oak + Cru Restaurant

Head Bartender Riley Edwards shakes up a fresh Mojito adding a fresh sprig of lavender.

Farm to Table, locally sourced and handcrafted is the trend for today’s customers, who want local authentic experiences at home or while travelling.

The design and décor planning that went into the newly renovated waterfront Oak + Cru Social Kitchen and Wine Bar in Kelowna is outstandingly beautiful! More important is that they have taken the farm to table, local food, wine and cocktails to a whole new level. Oak + Cru serves 100% local wines 100% of the time, grows their own herbs and lavender garden in pots on the patio, and houses 80,000 local bees on the rooftop so they can add the freshest honey to handcrafted cocktails and food dishes.

Local honey produced by 80,000 bees on the rooftop of the Delta Grand Okanagan Resort .

Growing Help from the Cloud A special system designed to help winemakers to improve the quality of their wines and monitor vineyards remotely via the internet. MyOmega has developed TracoVino® to collect data on air humidity, temperature, soil humidity and solar intensity. Analytics for predicting fungicides & pesticides that create reliable alarms for diseases before they occur. www.myomegasys.com

16 Innovation 2016

Their Gin Stave cocktail is made with Unruly Gin (made from 100% honey) from Wayword Distillation House, Kombucha, a powerful probiotic from Mother Love Ferments, fresh mint and a swipe of honey from the honeycomb. The Purple Mojto is made with lavender. For more photos visit orchardandvine online. http://oakandcru.com

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Supervision is Key When it Comes to Ladder Safety In orchards, ladders are one of the most commonly used pieces of equipment. But they’re also often associated with falls, one of the industry’s leading causes of injury. While falling from an orchard ladder may not sound that serious, it can result in injuries such as fractures or concussions.

Supervisors play a key role in keeping workers safe in orchards. Discussing ladder safety with workers can help ensure that every worker goes home safe at the end of the day.

Fortunately, falls from ladders and the injuries sustained from falling, can be prevented. Some important ways to ensure safe work around ladders include orientation and training, regular maintenance, and choosing the right ladder for the job.

Having good oversight is vital for all of these activities and that’s where supervisors come in. They’re instrumental in helping workers stay healthy and safe on the job.

Falls from ladders are a leading cause of injury for orchard workers.

Supervisors need to ensure that workers are properly trained and able to demonstrate they can use ladders safely on the terrain where they’ll be working. It’s also essential to monitor workers regularly to provide positive feedback and to correct unsafe acts and conditions when needed.

To reduce the risk of injury: • Train workers in ladder safety

Of course, the responsibilities of a supervisor extend far beyond ladder safety. Additionally, they’re responsible for: ■E nsuring the health and safety of workers under their direct supervision

• Choose the right type of ladder for the job

■K nowing the requirements of the Occupational Health and Safety Regulation that apply to that job ■E nsuring that workers comply with the Regulations and are aware of all known hazards on the farm

• Develop and follow safe work procedures

■C onsulting and cooperating with the joint health and safety committee (or worker health and safety representative) ■C ooperating with WorkSafeBC and its officers Supervisors play a key role in keeping workers safe in orchards.

Discussing ladder safety with workers can help ensure that every worker goes home safe at the end of the day.

For resources on ladder safety, visit worksafebc.com

For more information on ladder safety, visit worksafebc.com.

AgSafe’s website (agsafebc.ca) also has some great resources, such as their safety consultant program.

Innovation 2016 17

Lavender Research: It’s in the Genes Lavender Lavenders (Lavandula) are perennial members of the mint family of plants highly valued for the essential oil they produce. Around the world the essential oil is used to produce diverse products including foods, cosmetics, perfumes, shampoos and aromatherapy and alternative medicine products. Historically, France, England, Australia and New Zealand have been the major producers of lavender, producing 1,200 to 1,500 tons of the essential oil every year.

In recent years a vibrant market for lavender has developed in North America, including British Columbia and Ontario. The Okanagan Valley is an important lavender-growing area in BC. A research team at UBC-Okanagan headed by Biologist Dr. Soheil Mahmoud is studying the genetic content of lavender cells to understand how the plant produces its valuable scented oils.

The essential oil of lavenders is constituted mainly of scented biochemical compounds known as monoterpenes. The relative abundance of these compounds determines the specific aroma and medicinal properties

Photo Contributed

by Tracey Fredrickson

UBC-Okanagan Biologist Dr. Soheil Mahmoud heads the research team studying lavender.

of a given species. Building on the team’s previous work where it looked at genes from a random sampling of cells taken from the entire leaves and flowers of lavender plants, the current research targets genes only from the oil-producing gland cells of the lavender flower petals. Mahmoud’s research group has isolated several genes that control production of essential oil

constituents in lavenders which can be used to enhance the quality and yield of these oils.

While the Okanagan plays host to a number of lavender farms, they are small by comparison to large European producers, which typically grow thousands of acres of lavender.

“Because the industry in the Okanagan is a niche market, it has to produce a very high quality of lavender oil,” points out Mahmoud.

The research underway not only helps Okanagan growers develop new varieties of lavender that produce essential oils in greater quantity or higher quality, it will advance plant science and provide significant economic benefits to farmers and businesses that depend on lavender to create their products throughout Canada and other parts of the world.

Supported by funding from the Natural Sciences and Engineering Research Council of Canada (NSERC), National Research Council of Canada (NRC), Investment Agriculture Foundation of BC, Genome British Columbia and local lavender growers.

18 Innovation 2016

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20 Years and Still Growing In 2016, the Investment Agriculture of BC is celebrating 20 years of helping B.C. farmers and food processors succeed and grow.

IAF delivers federal and provincial funding programs to support the development of new products, processes and markets.

iafbc.ca/impact

The B.C. wine industry has relied on the support of the IAF to achieve growth of B.C. VQA wine sales in a competitive environment with increased supply.

Delivering government funding to BC’s agriculture & agri-food industry since 1996.

Miles Prodan

TOTAL INVESTED 1

$192M

Over the past 20 years, IAF has delivered government funding to more than 1,700 projects across British Columbia. To mark the anniversary, the foundation commissioned an economic assessment to quantify the total impact of government funding delivered to these projects, and the totals speak to the value of the investments.

TAX REVENUE GENERATED

$10M

The $192 million invested in B.C. agriculture and agri-food through the IAF has had an impact of $1.85 per dollar, including 2,834 person-years of employment, and $10 million in tax revenue, for a total economic impact of $355 million.

“This report shows how collaboration between senior levels of government and the agriculture industry can make a significant difference to agriculture and agri-food in B.C.,” says Ken Bates, chair of the IAF. “By working together we are strengthening the industry and keeping B.C. competitive, locally and internationally.”

In its first 20 years, IAF has delivered government funding to more than 1,700 projects.

In the tree fruit, grape and wine sectors, IAF has played a significant role, from directly delivering funding to projects, to managing funds for important sector initiatives including the early days of Orchard Replant and the Sterile Insect Release program.

In the past five years alone, IAF has delivered over $870,000 to 73 innovation and export projects through Growing Forward 2, a federal-provincial-territorial initiative. Another $450,000 has been invested in 15 projects through the Government of British Columbia’s Buy Local program.

$355M 1 2 3

2,824 JOBS GENERATED 3

The B.C. Wine Institute has received $137,035 through the Buy Local program and the B.C. Agrifoods Export Program under Growing Forward 2.

“The B.C. wine industry has relied on the support of the IAF to achieve growth of B.C. VQA wine sales in a competitive environment with increased supply,” says Miles Prodan, president and CEO. “In 2015, the British Columbia Wine Institute launched a ‘Be Label Conscious’ campaign with support of the B.C. Buy Local program. At the end of the campaign B.C. VQA wine sales in litres were up 10.03% over the previous year, and increased 5.53% ahead of total market growth.”

ECONOMIC IMPACT 2

PROGRAM FUNDING BY

Converted to 2015 dollars, Converted to 2015 dollars, Person-years of employment generated throughout the Province.

This data was commissioned by IAF from R.A. Malatest & Assoc. To read the complete economic impacts report Economic Impact Assessment of Government Funding Delivered by the BC Investment Agriculture Foundation go to iafbc.ca/impact.

For funding opportunities and information: T

250.356.1662

E

funding@iafbc.ca

W

iafbc.ca facebook.com/InvestAgBC twitter.com/iafbc

Innovation 2016 19

Cathy Finley of Laurica Farm in south Langley, B.C., where they put the fun back into food production.

20 Innovation 2016

FUN ON LAURICA FARM Agri Tourism on Steroids!

By Ronda Payne Small-scale farmers and growers often offer agri-tourism activities and events on the farm in order to get their name, products and the business of growing and farming in front of consumers, but just how many events are too many? For Cathy Finley of Laurica Farm in south Langley, B.C., there might not be such a thing as too many.

Photo by Ronda Payne

Events for Laurica started in May with a Cinco de Mayo festival and will progress to include a pop-up fermented dinner, the Sausage Sizzle, Canada Day celebration at a neighbouring winery, an Art Exhibition and Gong Show, the Forage long table dinner with neighbours Glorious Organics, the Pork Palooza (featuring the Mistresses of Meat) and to cap it off, Laurica will host the Metro Vancouver Feast of Fields on Sept. 11 with a little help from Glorious Organics.

Perhaps even crazier than taking all this on is the fact that Laurica is just 5 acres, about three acres are planted with fruits and vegetables. This farm, however, packs a mighty punch. In addition to the orchard, greenhouse and other spots

Innovation 2016 21

"Sending people to places like this changes the way people think about food."

Cathy Ginley filled with fruits and vegetables, the Finley family grows cut flowers alongside chickens, heritage pigs, goats and ducks, while partner farmers volunteer time to help on the farm in exchange for space for an herb garden and sheep farming.

To appeal to families, there is also a petting zoo and fairy garden nestled in the picturesque setting.

“What we’re talking about here is symbiotic relationships,” Finley says.

Laurica Farm is an exercise in making use of what others may not value. Cathy has a passion for reusing materials, like using food that may end up in the landfill for pig feed, discarded packaging for composting or miscellaneous dumpster bound materials for building projects, The mesh over the orchard is a prime example.

“It’s reclaimed netting from BC Place,” says Finley of the mesh. “It creates something of a micro-climate.”

The rows of soft fruit trees and vines have vegetables planted in between making use of as much space as possible.

There are varying layers of canopies for 22 Innovation 2016

fruits and nuts in the orchard and Finley describes it as an acre done in different styles. It includes: peaches, pears, plums, apples, cherries, blueberries, raspberries, logan berries and goji berries along with the vegetables and nuts.

“We have a view to build a food forest,” notes Finley. “Currently, there are a lot of heritage varieties like Cox’s orange pippins. We are always looking for varieties that pollinate each other or selfpollinate.”

To speed pollination along, there are two hives on the farm. This helps with the heirloom varieties that are traditionally pollinated. To assist with insects, fertilization and soil management, chickens range freely in the netted orchard.

“I think it’s important to protect heirloom varieties as much as we can,” she adds. “And we are putting an emphasis on using animals instead of heavy machinery.”

The pigs do the same job for the soil in the vegetable fields as the chickens do for the orchard and other growing spaces.

“The vegetables always follow the pigs

around,” Finley says. “I don’t know why anyone farms without pigs.”

The Finleys are focused on very intensive growing in something that looks like spin farming, but on a much larger scale.

It’s all about a fast flip, but without sacrificing any of the quality.

“We grow a lot in a small space,” she notes. “The soil is really fertile because of the piggies.”

The way the Finleys manage Laurica certainly tells a story, but the aspect of direct education is never far off, whether it’s a conversation with a visitor, or a talk with a tour group or explanations about the food to dinner guests.

“We’re focused a lot on the event and education piece,” she says. “Having people coming out for a meal tells its own message.”

“Sending people to places like this changes the way people think about food,” Finley says. “It also promotes good agricultural practices. The momentum has shifted, people are coming out to visit. They want to be involved in the journey.”

While the practices are organic, the farm isn’t certified as such as Finley doesn’t want to pass that cost onto her customers. Instead, she prefers to invite people to the farm to see how things are done and decide on their own if this is the way they want their food to be grown. ■

Photos by Ronda Payne

http://lauricafarm.com

Innovation 2016 23

Working Towards a Water Positive

Dr. Roger Boulton at UC Davis

By Tamara Leigh

Reverse osmosis has been used in the wine industry to help refine flavor and alcohol content, but new work being done at University of California at Davis puts this technology at the forefront of water conservation.

Water supply is a growing concern for wineries around the world. Across California extended drought and an influx of new people and industry is creating conflict over an increasingly scarce resource.

It’s a familiar situation in many winegrowing regions, including the Okanagan and Vancouver Island.

“It is unlikely that growth trends will reverse themselves in the near term. We will have to invest in technical solutions to use the water we do have more efficiently. The wine industry, glamorous as we may be, will need to come along,” says Eric Dahlberg, president and founder of Winesecrets, in a presentation to the Membrane Technology Forum in Minneapolis in June.

Many wineries are already implementing 24 Innovation 2016

The Robert Mondavi Institute for Wine and Food Science, at UC Davis, built in 2011 to be the most sustainable

“ It all started with Dr. Roger Boulton at UC Davis asking why are we doing all this to the water when there’s perfectly good water coming out of the sky.”

Eric Dahlberg water conservation practices in the vineyard, but wine production, particularly sanitation, can account for significant volumes of water as well.

According to Dahlberg, winery sanitation requires an average of 6 gallons of water per gallon of wine produced, and with smaller wineries, that ratio can be upwards of 20 to one.

water from a subsurface well or municipal system for single use, researchers at University of California at Davis supported by industry partners have devised a winery sanitation system that captures rain water and reuses it an estimated 10 times. This will allow wine processing without the introduction of water from existing resources.

Where traditional water systems take

“It all started with Dr. Roger Boulton at

Winery Operation UC Davis asking why are we doing all this to the water when there’s perfectly good water coming out of the sky,” says Dahlberg, who brings expertise in reverse osmosis and membrane-based solutions to the project.

“Water harvesting is interesting, but not necessarily new. What’s really novel here is the concept of getting free clean water, being really careful about what you put into it, and using a special method to re-clean it so you can use it again,” he adds.

The rainwater is collected and passed through a solids filter to remove any debris that might have been on the roof. The stored water is then pumped through a reverse osmosis filter to a second set of galvanized steel storage tanks with a polyethylene liner.

“If there’s nothing in the water and you’re keeping it in the dark, nothing should grow and it should stay fresh,” Dahlberg explains.

winery in the world and the first winery to receive LEED (Leadership in Energy and Environmental Design).

The reverse osmosis filtered water can be used for sanitation in the winery. From there, used water goes through a nanofilter. Wine residues that won’t go through the nanofilter membrane is filtered off to the biodigester, and the cleaned water goes to a clean rinse tank, clean high pH tank, and clean low pH tank.

Photos by Karen Block UC Davis Viticulture & Enology Department.

From the three clean tanks, the water circulates to a clean-in-place (CIP) room, where cleaning solutions are recaptured and filtered with 90 per cent recovery of water and buffer salts. Once cleaned, the water is pumped into storage tanks for use in cleaning tanks. Water recovered from cleaning the dirty tanks is fed back into the nanofilter where the wine residues are filtered out, and the liquid that will go through the filter circulates through the system again.

Advanced processing with the capability of being cleaned using automated cleaning (clean-in-place or CIP) to provide better and safer cleaning with significantly reduced water and chemical use.

According to the UC Davis model, water should be able to recirculate through the system 10 times or more, resulting in 80 percent reduction in water use for sanitation. The system finds further efficiencies by bringing together the process water and wastewater streams.

Innovation 2016 25

Photo by Karen Block UC Davis Viticulture & Enology Department.

Sustainable teaching and research winery at the RMI (Robert Mondavi Institute).

“This is becoming more common in larger industries,” says Dahlberg. “The key to cleaning water is reverse osmosis, so if you have to use reverse osmosis anyway, you may as well treat the waste water and commingle with new water coming into the plant.”

Either way, renewable water systems make sense.

As the monetary and scarcity costs of water increase, Dahlberg expects more wineries will be investing in water capture and recovery systems.

“It’s not that hard to set up if you have to. Really all you need is the storage tanks, and all the wineries have storage tanks. The cool thing is if you have a reuse loops, you only have to store a fraction of the water you actually need,” he adds.

“Water is an important input, and they need a plan that is longer than next year,” says Dahlberg, pointing to the severe costs of interruptions to production. “Right now if you need a well to be deepened or cleaned out [in California], you’re looking at two years before the well guys can get to it.”

The benefits add up quickly. Every 230,000 gallons of water recycled with 80 percent recovery is equivalent to 2.5 million gallons of single use water. The water savings can be measured in terms of consumption, or water waste disposal.

26 Innovation 2016

“There are already guys talking about starting rainwater capture. The CIP methodology is a little bit more cutting edge,” he explains. “It’s a very sensible and technical, highly workable system.”

Dahlberg and his team at Wine Secrets are currently preparing a GE reverse osmosis filter for the Robert Mondavi Institute for Wine and Food Science at UC Davis, to be installed in July 2016. That will allow the research winery to start filtering the 80,000 gallons of rainwater they have already stored. UC Davis’s team’s next step is to source the nanofiltration unit, and do some small-scale membrane trials.

Eric Dahlberg, president of Winesecrets.

“We’ll probably have a small commercial version of the nano-gear available once it has been developed,” says Dahlberg.

“This is just the beginning of the story, and we’ll be sharing the results as the project develops. Right now it’s more about changing the mindset of the industry than one piece of equipment or another.”■

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or nearly fifteen years, the name Euro Grapevine Nursery was synonymous in Canada with highquality virus tested grapevines. Eckhard Kaesekamp chose to immigrate in 1987 from Germany to Ontario, Canada and brought with him Europe’s best practices in grapevine growing. He expanded his nursery into the region’s top source for grapevines and built many friendships among wine grape growers—friendships that still exist today.

In 2001, Eckhard had the opportunity to serve Northern California and the Napa Valley growing region, and he decided to take up that challenge. He continues his successful California nursery today and has differentiated his nursery with a singular focus—growing virus tested vines.

He’s never forgotten how Canada embraced him and helped him get his start, and he still takes great pride in serving the Canadian grapevine market, providing growers with grapevines that are as healthy as possible.

Eckhard uses the strictest testing process available. He tests each individual plant to ensure a clean, high-quality vine. This is unique from most of his competitors, who only test a sample of vines. He’s able to provide this level of testing with only minimal added cost to the customer. It’s a thorough, transparent process that represents a big difference between his independent family-owned nursery and large corporate nurseries.

His nursery has sold millions of vines, all of them with a strong record of success.

No matter where the rootstock or bud wood originates from (certified blocks, or the new 2010 protocol), nothing beats the peace of mind that is brought about by individual plant testing before grafting season. This gives Eckhard’s customers the utmost confidence they have a

Eckhard Kaesekamp has differentiated his nursery with a singular focus – growing virus tested vines. clean product and helps to protect the enormous investment that vineyard owners make in their operations.

The vine testing process at Knights Grapevine Nursery—the successor to Eckhard’s original Canadian-based Euro Grapevine Nursery—is simple, but crucial. It starts with the selection of healthy vines. Then, samples are taken from each and every plant. Samples are sent to the lab for testing, and the lab sends back results. Once positive results are confirmed, grafting is performed.

Eckhard has access to the largest grapevine selection in the world, and since 2014, in response to the outbreak of red blotch, he has tested every plant for viruses. There are no exceptions. It’s this level of care for his product that makes his grapevines exceptional.

Whether it was through his original Euro Grapevine Nursery, based in Canada, or his thriving California-based Knights Grapevine Nursery, Eckhard Kaeskamp understands that protecting vines against viruses means nothing less than protecting a vineyard owner’s future.

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Innovation 2016 27

Research Finds 'Adjuvants' Improve Pesticide Efficacy

By Ronda Payne Spraying pesticides is a regular part of business for most growers, but ensuring the greatest efficacy and value comes with the challenge of balancing application methods with coverage. Dale Ziprick of United Agri Products Canada presented findings of how adjuvants can improve pesticide performance and cost efficiency at a presentation earlier this year.

Adjuvants are a broad range of products designed to improve spray application but have no biologically active ingredients. Their benefit is solely in their ability to bypass the physical and chemical processes that can negatively influence the action of pesticides.

Among adjuvants are four categories: Activators (designed to enhance pesticide performance usually by increasing absorption); Spray modifiers (designed to affect the physical properties of spray solutions); Utility modifiers (designed to make handling and application easier); And utility products like foam markers and tank cleaners. Of the four, surfactants fall into the activator category and as such have a Pesticide Control Product Act number. There is a wealth of information presented on a surfactant label such as type of formulation, mixability, restrictions and more.

Photo Contributed

“An adjuvant is any compound added to a pesticide formula or tank mix,” Ziprick explained.

“The message here is to read your labels,” noted Ziprick. “There are risks associated with adjuvants.”

Surfactants get their name from Surface Active Agents, which describes what they do. These adjuvants improve the contact made between droplets and foliage by allowing for a more uniform application, increasing the longevity of a product on the plant surfaces, increasing penetration through foliage structures, preventing crystallization of spray and increasing the water retention of droplets. Surfactants may be non ionic (“spreader” formulation including

alcohol ethoxylate with the greatest degree of compatibility among pesticides), crop oil (petroleum-based oil mixed with emulsifier to allow oil to mix with water) and methylated seed oils (vegetable oil combined with emulsifier for solvency and compatibility with water for better leaf cuticle penetration).

It sounds like a lot of science, which of course it is, but ultimately, it’s about creating a better, more uniform pesticide solution and more penetration without applying larger amounts.

Surfactants are capable of creating more penetration than pesticides alone be-

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cause of the ability to take droplets from the beading type seen on a freshly washed car to a flat spreadable surface. Size of these droplets can be positively influenced by surfactants as well. Growers know to adjust sprayer pressure, nozzle settings and operation procedures based on weather and other factors depending upon the best application droplet size of the pesticide. Different surfactants will allow for an increase in droplets that are driftable fines up to too large sized, allowing growers to choose the surfactant they need to further adjust the natural droplet size of the pesticide chosen.

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Water, which is almost always the first part of the mixture, must be considered in the equation as well because pH, water hardness and other properties can impact pesticide performance.

Adjuvants create chemical reactions to reduce or eliminate the negative impacts associated with water that may not be ideal for the pesticide.

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“Managing hard water involves knowing what you are dealing with first,” Ziprick stated. “You need to know what cations are present and at what levels.”

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Alkaline water conditions are also often problematic in that a pH of higher than 7 can cause some pesticides to break down.

Similar to managing water hardness, adjuvants to manage pH should be added to the water first to minimize any breakdown of the pesticide.

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Climate Change Increasing Areas Suitable for Cherry Crops

By Tracey Fredrickson

The project, launched in 2015, was spearheaded by soil microbiologists at UBC Okanagan including Drs. Louise Nelson and Melanie Jones who are co-principal investigators.

“Efficient water management is a key factor in fruit tree production, however, and is expected to become even more of an issue with climate change,” explains Dr. Nelson.

A short term objective of the project is to optimize water use in cherry orchards established in more northern and higher elevation sites made available by warmer temper-

Photos Contributed

One of the impacts of climate change and warmer average temperatures is the increasing number of areas suitable for production of sweet cherries occurring in the BC Interior and north Okanagan. But more information is needed on the impact of climate change, water availability and conditions and management of pests and disease. A project underway through UBC Okanagan with partners from government, industry and local growers is looking at how to optimize cherry production in the Okanagan Valley under current and projected climate conditions while ensuring optimal water efficiency and soil health.

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atures and a longer growing season. Methods of orchard floor management and irrigation methods that could potentially conserve soil moisture while providing effective irrigation are being investigated.

Another objective is to enhance the natural biological buffering capacity of soils in cherry orchards that are newly planted in non-fumigated soils. The use of fumigants, traditionally used to control

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soil-borne microbial diseases, is becoming more restricted, and fumigants kill beneficial microbes along with harmful ones. An innovative aspect of the research is that soil microbes, especially beneficial ones, are rarely considered when evaluating suitability of land for crop production.

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Funding is provided by the BC Farm Innovator Adaptation Program via the Investment Agriculture Foundation of British Columbia and Agriculture and Agri-Food Canada with matching funds from a private foundation. The project is strongly supported by industry and community partners including the BC Cherry Association, BC Tree Fruits Cooperative, BC Fruit Growers’ Association, the BC Ministry of Agriculture and several Okanagan cherry growers.

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Collaboration between university and government, scientists and growers is a major strength of the project. Cherry producers from several regions in the valley are cooperating by planting and conducting standard orchard maintenance, and by allowing orchard floor management and irrigation treatments to be carried out in their orchards, or by contributing soils from their orchards for use in greenhouse assays. UBC Okanagan professors, graduate students and post-docs will carry out sampling and lab measurements from the university’s unparalleled research facility for the study of plant-microbe interactions.

Scientists from the Summerland Research and Development Centre (SuRDC) will also provide input and expertise and the BC Cherry Association, BC Tree Fruits Cooperative and the BC Fruit Growers’ Association (BCCA, BCTFC and BCFGA) will help identify growers, and communicate results of the research to their members and affiliates.

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Innovation 2016 31

Building a Better Mulch for Strawberries and Raspberries

By Ronda Payne Biodegradable mulches are being explored for both strawberry and raspberry fields. Researchers and growers hope this new era of mulches can improve plant results and reduce plastics in landfills while reducing the labour required to remove plastic products from fields.

In Mount Vernon, Washington, Lisa Wasko DeVetter of Washington State University conducted a 2014 study of five different mulch treatments on day-neutral strawberries. While more research is needed for solid conclusions on biodegradable mulches, some interesting information was gained in this first trial.

The biodegradable mulches are made of starch, cellulose or other materials that will shatter from continuous exposure to the elements, then will degrade into the soil when they are worked in post-harvest.

DeVetter’s five different treatments included a corn-starch based biodegradable mulch; an experimental fermentation based biodegradable mulch film; a cellulose based biodegradable mulch; a standard black plastic (polyethylene); and no mulch.

As expected, all mulched crop results were comparable and exceeded the yield of the unmulched trial plot. DeVetter

Strawberries with traditional plastic mulch.

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The potential for biodegradable mulches exists to improve day-neutral strawberry crops but more studies will be done before any firm conclusions or recommendations are presented.

Also in Washington, raspberry grower Randy Honcoop explored the use of a biodegradable film from Organix Solutions. His goals with the film were to protect his raspberry tissue culture plugs from weeds and to not resort to using black plastic.

“I wondered, ‘how can I develop a system that is feasible, manageable for me to use these tissue culture plugs?’” he said.

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He began the project late in the season (late May) but managed to develop a tool to punch through the installed plastic while planting the tissue cultures.

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Innovation 2016 33

Comings & Goings: Indigenous Opens First Nation Winery As Nk’Mip Cellars gears up to celebrate National Aboriginal Day on June 21, 2016, it is interesting to consider that it is no longer the only aboriginal-owned and operated winery in B.C. Enter Indigenous World Winery in 2015 with its first wine produced at another winery.

In early June 2016, after construction of a winery on the Westbank First Nation lands, it has now opened its doors to the public. High on a bluff overlooking Lake Okanagan, the attractive structure offers an inviting, smartly-designed cellar door, a large balcony on two sides with lots of tables and chairs, and plenty of parking. Built below, the winemaking facility boasts a 10,000 case capacity. In the works are ambitious plans for a restaurant, a distillery, and an outdoor amphitheatre.

Indigenous World is the brainchild of Chief Robert Louie of the Westbank First Nation, who has charged consulting winemaker Jason Parkes with making award-winning wines. Apart from a three-acre vineyard planted on WFN land, which is not yet in production, all of the grapes are sourced from established growers in the Okanagan. The labels are inspired by the aboriginal name for a mystical, alpine deer with large antlers, called “Hee-Hee-Tel-Kin.”

Photo by Gary Symons

By Michael Botner

Indigenous World Winery opened its doors to the public in June this year.

Katie O’Kell learns ‘flotation' from NZ Back in the saddle as second in charge at Serendipity Winery on the Naramata Bench, Katie O’Kell has returned from a stint at a major winery in New Zealand where she worked the harvest for the 2016 harvest. It follows completion of an online winemaking degree program at the University of California designed for those that already work in the industry.

O’Kell realized that just hands-on experience was not enough to make a mark as a winemaker.

“My passion is winemaking and I realized that I needed to expand both my knowhow and horizons,” O’Kell says. “Taking the university program at UC Davis, one of the most respected in North America, provided a thorough knowledge of quality control and sensory analysis, viticulture, the history of winemaking as well as the biology of wine.”

Photo Contributed

To get experience beyond Okanagan borders, she chose New Zealand because it is most similar to BC, and she could work a harvest during spring in the southern hemisphere and return in time for the fall vintage at Serendipity. She chose Delegat Winery in the Marlborough region of the South Island, an ultra-modern facility that processed some of the same grape varieties produced by Serendipity such as Sauvignon Blanc and Pinot Noir.

Judy Kingston and Katie O'Kell of Serendipity Winery.

34 Innovation 2016

O’Kell gained invaluable experience working on the “flotation” team at Delegat. It is a process for rapidly removing suspended solids in the wine using micro-bubbles of food grade nitrogen injected into the must, along with bentonite and gelatine. Among its benefits, “it gives a winemaker greater control of the degree of desired

clarification, and can improve the efficiency of filtration and water usage,” says O’Kell. “It is a new technology that is just beginning to be implemented in the Okanagan, and I want to be ahead of the curve.”

Canada’s northernmost winery Look to Prince George, at 53.5 degrees latitude, for Canada’s northernmost winery. Northern Lights Estate Winery is a full three degrees closer to the Arctic Circle than Celista Estate Winery, which is located above the north shore of Shuswap Lake. The first big difference is that Northern Lights is exclusively a fruit winery and the second, has a significant market on the doorstep. Long involved in business and politics, the prominent Bell family took on the challenge of creating a winery on the banks of Nechako River. Managing partner and developer of Northern Lights is Doug Bell, son of Brenda and Pat Bell, whose interest in wine making began during Pat’s tenure as the provincial minister of Agriculture and Lands 2005-2008. Striving for soil regeneration, biodiversity and water conservation, the Bells planted a 3-acre orchard with a variety of fruits suitable to local conditions, including blueberry, strawberry, haskap, gooseberry, apple, cherry, raspberry, blueberry and rhubarb. The impressive winery features a production facility, cellar door, and a patio overlooking the orchard and Nechako River, and includes plans for a restaurant.

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Brenda and Pat Bell of Northern Lights Estate Winery.

Doug Bell explains Northern Lights winemaking philosophy as follows: "Fruit wine making has evolved incredibly over the past several years. Historically fruit wines did not achieve the same quality expectations that grape wines had and were often sweet and low in alcohol. Fruit wines today have alcohol, acidity, tannin, body, and structure like never before. We build the wines at Northern Lights Estate Winery with fruit forward boldness but the structure expectations of a grape. Individuals are finding new ways of using these wines and can find the perfect wine to pair with any meal they choose. We believe in starting with the best quality and sustainably harvested fruit while experimenting with new and bold varieties and ensur

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along with a few other silent investors. The project includes a 12 acre, south east-facing hillside vineyard planted two years ago with Cabernet Franc, Cabernet Sauvignon, Merlot, Muscat, Sauvignon Blanc and Viognier.

The balcony overlooking Skaha Lake at Play Estate Winery.

ing alcohol and acidity are above expectations. Then we use innovated techniques and oak to bring new characteristics to the wines that are unexpected. Lastly we blend multiple varieties of fruits into our different wines to create complexity and character rivaling wines everywhere."

Play Estate Winery Situated on leased band lands near Penticton airport, Play Estate Winery also opened its doors on June 2016. Part of the Skaha Hills Resort Community, a development sponsored by the Penticton Indian Band, Play is a privately-owned partnership between Mohamed Awad, the winery’s general manager and Jason Pechet, CEO of iconic Stagewest Hospitality in Calgary,

Despite the name, and the ownership by Stagewest, a major owner and operator of hotels, restaurants and casinos throughout Alberta, Play has taken an unusual low key approach to running its operation. Functionality and simplicity supersede glitz in the modern-style winery facility, which houses a wine shop/tasting lounge with a multi-purpose indoor and outdoor bistro/function space topping a well-equipped 4,000 case winery below. The positioning of Play high above Penticton Airport and Skaha Lake provides dramatic, sweeping views of the South Okanagan and beyond. If you think that the name “Play” indicates a frivolous theme, that is not the intention.

Think of an evening out at the theatre, alluding to the Stagewest Hospitality connection.

Celebrating 25 Years In typically low-key fashion, Blue Mountain Estate Vineyard & Cellars joins the exclusive ranks of Okanagan wineries that have reached the 25-year mark, and joining Wild Goose Vineyards as the second in Okanagan Falls. But the Blue Mountain story stretches back further to 1971 when Jane and Ian Mavety planted hybrid grape varieties on the undulating Vaseux Bench hillside with an iconic south-west panorama. After visiting France, they broke with conventional wisdom and converted to Burgundy and Alsatian varieties in the 1980s.

Their son Matt, exposed to vineyard work during a summer job

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Please contact Billy 250-490-6158 bsboom@shaw.ca Christie Mavety (left) pours wine for Blue Mountain Vineyard and Cellars.

at age 14, started full-time at Blue Mountain in 1997 after following in his father’s footsteps and completing his own degree in agriculture from UBC. As an exchange student, he studied viticulture and oenology at Lincoln University in New Zealand.

Explaining the winemaking philosophy, Matt Mavety says, “My job is not to stamp or define the wines, but simply to let the grapes come through. They should be subtle, not aggressive or heavy. I prefer to make wines people will enjoy with food.”

A 17,000 case winery, the grapes are grown exclusively on the family’s 80-acre Blue Mountain vineyard, which encompasses 22 acres of adjoining leased land. Surrounded by a Big Horn sheep reserve, a protected conservation area, Blue Mountain’s isolation allows the Mavetys to practice sustainable farming with little worry of contamination. The ivy covered cellar door and winery with shaded courtyard affords a peaceful, old world charm. A family operation, Matt is the winemaker and works with Ian in the vineyard, while his sister Christie handles sales and marketing with their mother Jane.

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Official opening dates tell the official story, not the whole story.

In the case of Kettle Valley Winery, 2016 marks the 25th vintage of making stand-out wines on Naramata Bench, an occasion it is celebrating with activities, special pricing and anniversary events. It is the story of avid amateur winemakers Bob Ferguson and Tim Watts who married sisters Colleen Ferguson and Janet Watts, and then decided to team up to grow their own grapes. They bought their first property on Naramata Bench in 1986 and planted Chardonnay and Pinot Noir in 1987, and added Old Main Vineyard with Bordeaux varieties in 1998.

“The Bench location offers the best combination of soils, late day sun and moderating effects of the lake,” explains Tim Watts.

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In a garage on the property, they launched Kettle Valley Winery in 1996, naming it after the historic rail line right of way running across the top of Naramata Bench. They were the third winery on the Bench and the 23rd to open in BC. After steady growth and a portfolio of 25 wines, winemaking has been moved to a dedicated facility on the property, while the garage still houses a small tasting room. What has not changed is the winemaking duo’s uncompromising focus on growing full-flavoured fruit and making bold, age-worthy wines. ■

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Innovation 2016 37

 GREEN STEP | LINDSAY EASON

Green Wineries = Sustainable Tourism

T

Several BC wineries have sought out advice on how to go green, while others are seeking recognition for what they have already accomplished. These green wineries have become the “movers and shakers” within the sustainable tourism industry, providing environmental leadership and proving that going green is good for business.

Summerhill Pyramid Winery: Certified Organic and Biodynamic Summerhill Pyramid Winery is an award winning, certified organic winery that has recently received Demeter Biodynamic Certification for their Kelowna vineyard. The founder and proprietor Stephen Cipes and his family are strongly committed to operating the winery in a sustainable manner and living an ecolog-

Photo Contributed

here is a new movement in the BC wine industry… sustainability.

Whether it’s the market demand for sustainably produced wines, tourism support for green businesses or leadership from tourism associations, wineries throughout the province are making business decisions with the environment in mind.

ical-connected lifestyle. Being organic and biodynamic means Summerhill deals with fertilization, pests and potential disease in their vineyard in a completely different way than conventional agriculture. Preparing their own compost and compost tea, early detection of infected leaves and using beneficial insects are just some of their methods. Once the wine is bottled, it’s aged in their iconic pyramid, energizing the wine and bringing it to life.

The Cipes’ are strongly focused on influencing the entire Okanagan Valley to move towards organic agricultural practices, and continue to raise awareness about the importance of increasing nat-

ural wildlife habitat for bees and other pollinators.

Burrowing Owl Estate Winery: How a bird inspired a sustainable winery After learning that the land they purchased in Osoyoos was once home to the endangered burrowing owl, Jim and Midge Wyse were immediately connected to the bird and the name. Their love for nature meant that the environment was part of every decision they made when building and maintaining their landmark winery. They continue this commitment by offering 100% of their tasting fees to the Burrowing Owl Conservation Society and South Okanagan Rehab Centre for Owls. Situated in

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a desert, conservation is key. The winery is heated using solar and geothermal energy, water is conserved with low-flush toilets and electricity is saved with lowenergy lighting.

duce waste by composting onsite and offer food scraps to the resident chickens.

But the Wyse’s have taken their sustainability practices into the vineyard as well; by using bio-diesel tractors, ecologically safe sprays and fertilizers and irrigating the grapes according to their true water needs, transmitting data wirelessly from solar-energized water probes. And even after earning Green Tourism Gold certification last year, they are still improving their environmental performance. Their building extension will feature solar panels, an EV charging station and the couple is working on making their own home net-zero.

In the Comox Valley on Vancouver Island, owners Brenda and Layne Craig produce a variety of white, rose and sparkling wines on their 24-acre estate winery.

The couple has put a lot of effort into sourcing local and sustainable items to sell in their tasting room. They sell locally made items such as chocolates, sea salt, Cumberland Crates and soaps and other beauty products made from their very own pressed grape skins. Clothing is sourced from Ethica, a Canadian apparel company carrying organic cotton, and they’ve just switched their wine bottles to a more lightweight option. The tasting room is furnished with repurposed printing press tables and Italian sewing machine stools. And like Burrowing Owl, they support local conservation efforts by donating a dollar from every bottle of Safe Haven to Project Watershed.

Andrew Peller Ltd.: Cutting energy costs Kelowna-based Andrew Peller Ltd. (which includes the brands Sandhill, Calona Vineyards and Peller Estates), is a fine example of substantial production with ever increasing efficiency. Having completed many water efficiency upgrades, they are now focused on energy conservation. The company has retrofitted the majority of their lighting to LED and installed two new high efficiency boilers. This installation qualified them for a customer rebate from Fortis Gas, providing a 10% return on their entire project cost, significantly improving their project payback.

40 Knots Vineyard and Estate Winery: Supporting local and sustainable purchasing

Oliver Twist Estate Winery: Cooling naturally Oliver Twist Winery is set amid rolling

arid hills in Oliver, ideal for growing grapes. As the winery has evolved, there have been some solid sustainable decisions made, such as designing a white roof and an underground barrel room to cool the building naturally, reducing air conditioning costs.

Saxon Estate Winery: Supporting electric distribution partners Although not certified organic, this Summerland winery practices organic growing methods: no herbicides, pesticides or fungicides. Like many wineries, Saxon Estates has set up a composting zone for all weeds and grape skins, but their innovation from this Bronze Green Tourism member is in their use of the seeds.

They separate the grape seeds from the pressed grapes and send them to a manufacturer in Summerland to make ‘Grape Seed Oil'. Once pressed, the seeds are returned and added to the composting process at Saxon Estates. Contributing to local grape seed oil creates a drastic reduction in the oil’s carbon footprint compared to imported oil, and opens up a whole new market of using this byproduct of the winemaking industry for a valuable commodity.

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Little Straw Vineyards: Reducing waste Waste reduction is a key focus at Little Straw Vineyards. They sell boxed wines (very popular with the locals), which reduces packaging, transport weight and increases recyclability. They further re-

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Innovation 2016 39

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Black Hills Estate Winery: Converting old into new Black Hills Estate Winery made a commitment to start their sustainability journey and is focused on sustainable vineyard practices in accordance to their Environmental Farm Plan. The innovation at Black Hills is seen in their kitchen, where the owners converted an older shipping container into a beautiful, functional kitchen. This modern design is complete with the most energy efficient equipment and produces delicious, locally inspired food, including pizza.

Dirty Laundry Vineyard: EV charger and conserving water With the help of Sun Country Highway, Dirty Laundry Vineyard (along with over thirty other Okanagan wineries, including Black Hills Estate Winery), has installed an electric vehicle charging station. This EV charger allows guests to charge up while they sample wine and bask in the beauty of the natural surroundings. But the innovation at this Summerland winery comes from their commitment to water conservation.

The landscaping is xeriscaped; meaning drought resistant plants were planted to avoid irrigation once established. They have also installed a new water filtration system for all water used within the winery, and have installed low-flow toilets and fixtures throughout the building.

These wineries have pioneered the way in sustainable business, showing other wineries innovative ways to operate while reducing costs, attracting customers, improving community connections and reducing their environmental impact. ■ To learn more about these green wineries, visit http://www.greentourismcanada.ca Click 'Our Members' and search for 'Winery' Lindsay Eason is the cofounder of GreenStep Solutions and manager of Green Tourism Canada. She writes blogs and articles about sustainable tourism and green business. Lindsay lives on Vancouver Island where she enjoys exploring nature, tasting local food and wine and living an active lifestyle.

40 Innovation 2016

 THE WILD THINGS | MARGARET HOLM

Reaping the Many Benefits of Biodiversity

P

eople who read this column know that I promote the benefits of supporting natural habitats. The notion of a clean and neat looking agricultural property with crops surrounded by bare soil and neatly mown turf grass is still a strong image. But we now know that there are many benefits to maintaining or developing strips or patches of plant diversity.

and maintain some old untreated wood fences and sheds. Many of British Columbia’s 450 species of bees are solitary and nest in decomposing wood. Very few native bees are yellow and fuzzy; they may be small and jeweltoned or black and inconspicuous. They work longer hours than honey bees, start earlier in the year, and collect nectar and pollen when it’s too cold for the hive bees.

The impact of insect pests (many of which are non-native) and the invasive plants can be moderated by healthy native insect populations, which are living on natural habitats that surround many properties. But what if you don’t live near a natural ecosystem area? How can you encourage biodiversity on your property?

I attended two seminars this spring, one on native insect pollinators and the other on managing invasive plants.

There were some common themes with suggestions on how property owners can encourage insect diversity to boost pollination and beneficial insects.

Studies show that where there are healthy native bee populations they pollinate more than 70 percent of flowers on an agricultural property compared to honeybees.

But increased use of pesticides makes orchards more reliant on honeybees being brought in. Only one quarter

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of native bumbles population are healthy with many species declining due to lack of habitat and the combined effects of pesticides, herbicides and fungicides. Insects ingest pollen, nectar and other insects all which may be contaminated and lead to the build-up of harmful chemicals.

Moths, butterflies and flies also collect and disperse pollen. The hoverfly (syrphid fly), which mimics the colours of a bee, is an efficient flower pollinator and as a bonus--its larvae eat aphids and thrips.

These attractive native flower flies have been shown to maintain good numbers on farm and urban settings. But they do need old trees for habitat. Maintaining mature trees on your property will

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Innovation 2016 41

also attract bats and birds of prey that provide valuable pest control.

A second important way to support biodiversity is to increase floral diversity by planting a variety of native and non-native cover crops and flowers mid-row or along crop borders. Properties that have the most plant diversity also have the most bees and insects. This relates to the third point, which is to manage invasive plants so that the need to use herbicides along crop margins is reduced. It is these edge rows that often support healthy insect populations.

Rather than constantly battling invasive plants, seed bare and disturbed soil areas with cover crops. Remember that sand, gravel and soil brought onto your property are major sources of weed contamination, as are vehicle tires. Each region has its own set of invasive plants. The Osoyoos and Oliver areas are battling puncturevine, a fast growing invasive with thorny seeds. It is not a problem further north, but it has shown up on agricultural properties in spot locations as weed seeds hitchhike on tires and vehicle undercarriages.

How soil is handled during construction can have a big impact on future trouble with invasive plants. When soil has to be disturbed, plant native or other cover crops right away to prevent invasive plants getting the upper hand. If invasive plants appear, keep the tops mowed so flowers do not get a chance to set seeds.

By creating favorable conditions for healthy native plants and insect populations, you can provide habitat patches that allow beneficial insects to survive, thrive, and disperse to neighbouring properties. â– Margaret Holm works for the Okanagan Similkameen Conservation Alliance.

Contact her at outreach@osca.org.

For more innovations & photos visit: www.orchardandvine.net

42 Innovation 2016

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Seasonal Retail Market Strategy Seasonal businesses have a greater financial challenge from those that operate year-round. Specifically, they must generate sufficient “annual” income in a shorter period of time.

Economics If the business is a fresh fruit and vegetable market, open during peak growing season only, the window of retail opportunity can fluctuate depending on variables you may or may not have control over. Variables such as weather conditions, tourist trends, crop production and market prices have a profound effect on the business’ ability to meet its strategic and financial objectives.

Decisions regarding the percentage of homegrown-to-purchased products ratio are integral to profit realization. Market prices and competition also affect profit-

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Continued on Page 44

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Innovation 2016 43

Continued from Page 43

Meet our Agriculture Services Team

Marketing

We know that farming is more than a business – it’s a way of life. We are committed to serving Canada’s farm communities by providing flexible financial solutions that let you get on with the business of farming.

Contact one of our Agriculture Specialists. We’ll take the time necessary to understand your unique needs. Together we can meet today’s challenges and anticipate tomorrow’s opportunities.

Jeremy Siddall District Manager British Columbia 250-763-4241, ext. 305 jeremy.siddall@td.com

Scott Shields Account Manager Abbotsford & Fraser Valley 604-870-2222 scott.shields@td.com

Dave Gill Account Manager Abbotsford & Fraser Valley 604-870-2224 baldev.gill@td.com

Leonard Cardiff Account Manager BC Interior 250-763-4241, ext. 333 leonard.cardiff@td.com

Kuljit K. Mann Analyst Abbotsford & Fraser Valley 604-870-2228 kuljit.mann@td.com

Meagan Beattie Analyst BC Interior 250-681-4241, ext. 306 meagan.beattie@td.com

Karen W. Taylor, PhD, MBA, P.Ag. Relationship Manager Abbotsford & Fraser Valley 604-870-2229 karen.w.taylor@td.com

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44 Innovation 2016

Observe other successful businesses in your market and determine: What it is they are doing right? What is their competitive advantage? What could they improve upon? What is YOUR competitive advantage? Where will you open in relation to their location? Opening your business near a successful competitor will enable you to benefit from the traffic flow that is already coming to them.

Consumers are inquisitive (for a variety of reasons) so they will naturally want to check you out! This is your best opportunity to make their visit memorable and increase the likelihood of their return.

Your marketing plan should focus on your strengths and your competitive advantage to drive sales towards products and services with the greatest margin.

Consider the customers you want to target and plan around them. For example, if your target market are tourists, then the products you sell, the way they are packaged and displayed will need to focus on the needs/wants of that specific market. Without formally deciding the where, how and what your market arena is and whom you are targeting, you may find your efforts, including those of your sales and production staff, are less effective.

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the high-priced electronic cherry sorters on the market, for sorting external defects and soft fruit. After discovering Multiscan, Chris travelled all the way to Chile to meet with several cherry packers there that fully endorsed the technology.

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Innovation 2016 45

HOW MUCH

MONEY CAN I

MAKE? A Book By Tim Young Tired of your nine to five? Ever dreamt of owning your own business? Of course you have. But what kind of business will be profitable?

So, before you invest your hard earned capital in a business venture, it's a smart idea to look at the profit potential of the various enterprises that you have a yen for.

Whether you are already in business or just starting out, there a wealth of questions and answers found in the pages of this informative book.

It discusses proven strategies for starting and managing a Canadian small business, beginning with; what to know before you start a business, buying, selling, validations, franchises and how to get to the top 25% of your industry. In addition, there is a statistical analysis of earning potentials for 100 common businesses based on Canadian financial benchmark averages. From accountant, beer and wine stores, farming, landscaping, nursery store, restaurants and more. Valuable information if you wonder what expenses will be as a percentage of revenue based on these averages.

It also discusses key personality traits of a successful small business owner, how many widgets you need to sell and - as in the title - how much money can you really make?

Makes for fascinating reading and time well spent. For a sample chapter and to order visit: www.howmuchmoneycanimake.com

46 Innovation 2016

We put the same care into finding the perfect bottle as you do making the perfect wine.

It’s the combination of the finest ingredients and your talent that attracts consumers. But there is more to it than that. Your packaging is integral to the transport, protection, appeal and sales too.

As one of North America’s largest suppliers of wine, beer and spirits bottles, we have the highest quality domestic and globally sourced glass available. From sturdy sparkling wine

bottles to high-shouldered Bordeaux bottles, we have the experience and know-how to help your wine make the right impression.

Everyday we work to fulfill our promises of quality, efficiency and ingenuity in everything we do. We truly believe if it’s packaging related, we are the people to talk to. Call us today and let us help with your continued success.

DOMESTIC & IMPORTED GLASS | DECORATING | CUSTOM DESIGN

1-800-DRINKWINE | TricorBraunWinePak.com | � � Heidi Cook | Business Development Manager | 604-649-5623 Michelle Thornburn | Account Coordinator | 877-495-7924 ©2016 TricorBraun WinePak

Innovation 2016 47

COMPACT AND MIGHTY. TOGETHER AT LAST.

Free 6 year

POWERTRAIN WARRANTY Plus 0.9% for 72 months

Whether you’re working in the fields or in the yard, we do it all.

How? We pack a lot of power into a sleek, well-designed package.

Our B01 series tractors come with a Kubota diesel engine available from 23-26 HP, so you get improved performance and rugged durability.

ABBOTSFORD

Avenue Machinery Corp.

1521 Sumas Way

604-864-2665

COURTENAY

North Island Tractor

3663 S. Island Hwy

250-334-0801

CRESTON

Kemlee Equipment Ltd.

N.W. Boulevard

250-428-2254

DUNCAN

Island Tractor & Supply

4650 Trans Canada Hwy

250-746-1755

KAMLOOPS

Douglas Lake Equipment

706 Carrier Road

250 851 2044

KELOWNA

Avenue Machinery Corp.

1090 Stevens Road

250-769-8700

OLIVER

Gerard’s Equipment Ltd.

Hwy 97 South

250-498-2524

VERNON

Avenue Machinery Corp.

7155 Meadowlark Road

250-545-3355