Analysis: The Canadian Grape Industry

The Grape Industry
Most grapes come from cultivars of Vitis vinifera, the common grapevine; and its cultivation began approximately 6000 to 8000 years ago (B) (This et al., 2006). Grapes can be eaten raw and used for making wine, raisins, juices, jellies, vinegars, and seed oils (B). The grapevine has played an essential role in history, religion, and industry worldwide. Archaeological evidence suggests that the first wine production has originated between the Black Sea region and Iran, and by the influence of Roman Empire it was spread to Europe (A). The spread of viticulture to North America at the end of the 19th century was followed by the phylloxera epidemic which destroyed most of the vineyards in Europe (This et al., 2006). Extensive
However, it was not until 1970s when the industry transitioned from local wineries to a quality winemaking. The Canadian wine and grape industry is a significant driver of the Canadian economy as it contributes to the business revenue, tax revenue and wages, totalling $6.8 billion of overall economic impact (Rimmerman, 2013). The grape and wine industry has created more than 31,000 full-time jobs in Canada (Rimmerman, 2013). Ontario is the largest wine grape producing province in Canada, in terms of acreage, tonnage and wine grape sales, with the majority of the vineyards located on the Niagara Peninsula, Prince Edward County and the Essex Pelee Island Coast (Pelling and Hira, 2012). In Ontario, grapes rank as the second largest fruit crop with nearly 500 grape growers. The 2014 harvest produced a crop of 52,716 tonnes, comprised of 2,164 tonnes of juice grapes and 50,552 tonnes of wine grapes, valued at $62.3 million. According to the annual report of the Grape Growers of Ontario (2015), the 2014 harvest produced a crop of 2,164 tonnes of juice grapes and 50,552 tonnes of wine grapes, valued at $62.3 million. The wine and grape industry of Ontario generates an economic impact estimated at $3.3 billion; and therefore, through the Ontario Wine and Grape Strategy program, the province is investing $75 million over five years (OMAFRA,
Virus and virus like diseases constitute a major limiting factor to the development, quality and productivity of grapevines (13). The symptoms are not always severe or obvious, but even a small decrease in yield will accumulate over time, causing significant economic losses. Decreased yields of 5-10% are not uncommon for the grapevine viruses, and losses can be much higher. Viruses may also influence the wine quality by causing delays in sugar accumulation, poor acid development, and poor colour development. It can be difficult to detect a viral infection, which can lead to a rapid dissemination of virus-infected material through propagation. When infected cuttings are used for propagation, entire vineyards can become infected. Persistent infections may lead to reduced yield and quality, shortening of productive period, and weakening of the rooting of propagation materials, as well as a reduction in disease resistance to abiotic and biotic stressors. Plant viruses infecting perennial crops have a greater potential for genetic variation and having a high mutation rate is an important prerequisite for the survival and competitiveness of viruses, as it constitutes the basis of viral adaption. It is suggested that the grapevines are the most virus susceptible woody plants due to grafting between varieties of scion and rootstocks as well as transmission of viruses by mealy bugs