This time, let's focus on one specific question.
From the 2017 exam:
Labour supply for vineyard work is decreasing in many parts of the world. If this trend continues, how will this affect viticulture, and how can vineyard managers around the world best prepare for, and handle, a shortage of workers?
Excited to hear everyone's thoughts!
Kelli, Sabrina Lueck, Sarah Bray
some food for thought: https://daily.sevenfifty.com/how-labor-challenges-affected-the-2019-grape-harvest/?utm_campaign=SevenFifty%20Daily%20Weekly%20Digest&utm_source=hs_email&utm_medium=email&utm_content=78951761&_hsenc=p2ANqtz-9zNtdyGF_V9sSorpqvUN_eBZd5zLiQxik83PZ4LET5-LLAwQE1znxdAk83gbUv5MPMqC2VYrH9_bGp0GyuJli5CAANzg&_hsmi=78952217
While the H2A program certainly has challenges and is expensive, several Virginia wineries including Barboursville, Trump and Early Mountain use the program for the bulk of their vineyard labor as it allows us to manage quality much more precisely in a variable climate. I'm happy to share offline specific costs associated with the program specific to our experience (at Early Mountain) - email@example.com