terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Viticulture, table grapes, dried grapes and unfermented grape products 9 Enhancing grape traceability from grower to consumer through GS1 Standards: A case study of the Australian table grape industry

Enhancing grape traceability from grower to consumer through GS1 Standards: A case study of the Australian table grape industry

Abstract

The traceability of agricultural products, including grapes, is essential for ensuring food safety, quality control, and supply chain transparency. This article investigates the use of GS1 standards to enhance grape traceability from grower to consumer. Through a case study approach, we examine how Global Trade Item Numbers (GTINs), Global Location Numbers (GLNs), and Serial Shipping Container Codes (SSCCs) were integrated into grape production and distribution processes to harmonize domestic and export supply chains and prepare for global regulatory requirements.

Potenziare la tracciabilità dell’uva dal produttore al consumatore attraverso gli standard GS1

La tracciabilità dei prodotti agricoli, compresi gli acini d’uva, è essenziale per garantire la sicurezza alimentare, il controllo della qualità e la trasparenza della catena di approvvigionamento. Questo articolo indaga sull’implementazione degli standard GS1 per migliorare la tracciabilità dell’uva dal produttore al consumatore. Utilizzando un approccio basato su studi di caso, esaminiamo l’integrazione degli identificatori GS1, come i numeri globali di articolo commerciale (GTIN), i numeri globali di localizzazione (GLN) e i codici di contenitore di spedizione sequenziale (sscc), nei processi di produzione e distribuzione dell’uva. Gli standard GS1 sono stati integrati nei dati sui frutti e sulla catena di approvvigionamento per armonizzare le catene di approvvigionamento nazionali ed estere, e per preparare l’industria dell’uva da tavola alle future esigenze regolamentari globali sulla tracciabilità.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Barbara Iasiello1, Caroline Barrett2 and Paul Bounaud3

1 Community Engagement Leader Wine & Spirits, GS1 France
2 Director – Primary Industries, GS1 Australia, Peter Carter, General Manager-Public Policy & Government Engagement, GS1 Australia,
3 Directeur Community Engagement, GS1 France 

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Innovative red winemaking strategy: biosurfactant-assisted extraction and stabilization of phenolic compounds

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

Enhancing sustainability in viticulture through digital technologies: A case study from Smyrnakis winery

The integration of digital technologies in vineyard management offers substantial opportunities for enhancing sustainability, efficiency, and grape quality.

Evaluation of spraying effects of plant protection unmanned aerial vehicle on two different training systems of vine in Northeast China

In recent years, the application of plant protection unmanned aerial vehicle (UAV) in agricultural pest control has become more and more popular. However, there are few reports about the application of plant protection UAV for wine grapes, and there are no studies comparing the spraying effect of plant protection UAV with that of manual operation in vineyards. In this context, the objective of this study was to explore the feasibility of using plant protection UAV in vineyards instead of manual operations by evaluating the effectiveness of UAV spray in two common grape training systems in Northeast China.

Multi-mineral wine profiling and Artificial Intelligence: Implementing the signatures of each wine to train algorithms to meet the new challenges facing the wine industry

Multi-mineral wine profiling and artificial intelligence: implementing the signatures of each wine to train algorithms to meet the new challenges facing the wine industry. Although their quantity is minimal, minerals are essential elements in the composition of every wine. Their presence is the result of complex interactions between factors such as soil, vines, climate, topography, and viticultural practices, all influenced by the terroir. Each stage of the winemaking process also contributes to shaping the unique mineral and taste profile of each wine, giving each cuvée its distinctive characteristics.

Exploring the potential of Hanseniaspora vineae for quality wines production

Traditionally, non-saccharomyces yeasts were deemed undesirable in winemaking, for this reason, it is a common practice to add sulphites to prevent their proliferation during the initial stages of vinification. However, the current research on yeast diversity has unveiled numerous non-saccharomyces strains possessing advantageous traits that enrich the sensory profile of wines. The genus hanseniaspora is often associated with wine fermentation and is also commonly found on grapes.