Report from Bill Schwoerer, Western Regional Sales Director

In the vast landscape of U.S. agriculture, grapes are an important crop, not only for their value in wine production, but as table grapes, raisins and grape juice. USDA data from 2015 reports that grapes are grown on more than one million acres in 13 states with a farm-gate value of $5.76 billion. (http://www.agmrc.org/commodities-products/fruits/grapes/)

A study published in the American Society for Microbiology's mBio journal (March/April 2015, Vol. 6, Issue 2) shows some interesting connections between bacterial activity in the soil microbiome to grapevine productivity and health.

The study, which was conducted over two growing seasons, showed that "vine-associated bacterial communities may play specific roles in the productivity and disease resistance of their host plant."

Most surprising is the influence of bacterial communities on the "regional terroir," or particular taste qualities, of the grape. This article clearly supports some of the potential benefits of utilizing cultural practices and inputs that protect and enhance the phyto-microbiome.

To read the complete study, visit http://mbio.asm.org/content/6/2/e02527-14.full