Organic wine production in Brazil: Challenges and limitations

La production de vin biologique au Brésil – défis et limitations

Marcos -Vinícius Araujo (), Kelly Lissandra Bruch and Daniela Callegaro de Menezes
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Marcos -Vinícius Araujo: UFRGS - Universidade Federal do Rio Grande do Sul [Porto Alegre]
Kelly Lissandra Bruch: UFRGS - Universidade Federal do Rio Grande do Sul [Porto Alegre]
Daniela Callegaro de Menezes: UFRGS - Universidade Federal do Rio Grande do Sul [Porto Alegre]

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Abstract: From the consumer pressure to healthier and sustainable food, and the search for quality of life, companies in various activities have reinvented to meet this demand. Organic products that have features to meet this trend, also took their place in the Brazilian wine industry, that is entered in this field to stay competitive. On the other hand, they found limiting factors that inhibiting the growth in supply of this product. In this perspective, the objective of this study is to describe and analyze what are the limiting factors for organic wine production in Brazil. To this end, an exploratory research was conducted from in-depth interviews, secondary data and direct observation. The collected data were crossed between companies and theory. The results are presented in the following chain of organic wine, based on primary resources-production-distribution-marketing and stakeholders. For conclusion, it is notable that wineries holding a major concern to maintain the certification, but the biggest challenge is to produce goodorganic grapes. On the other hand, it still requires marketing efforts, so that the product value can reach the end consumer

Date: 2016
Note: View the original document on HAL open archive server: https://hal.science/hal-02885648
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Published in BIO Web of Conferences, 2016, 7, pp.03006. ⟨10.1051/bioconf/20160703006⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02885648

DOI: 10.1051/bioconf/20160703006

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