Issue link: http://winesandvines.uberflip.com/i/383377
W i n e s & V i n e s O C T O B e R 2 0 1 4 21 S E P T E M B E R N E W S O C T O B E R N E W S P rosser, Wash.—With a predicted record harvest of 230,000 tons starting to hit Washington crush pads, juicing up pro- duction across the state, the Washington wine industry is once again evaluating its need for skilled labor. A recent study by Agri-Business Consultants LLC of Prosser, Wash., indicates the industry needs to take dramatic action if it aims to attract enough people to meet projected job openings. The study projects total direct employment in the industry to hit 20,583 full-time equiva- lent positions (FTEs) in 2018, indicating an overall net gain at state wineries and vineyards of up to 6,463 FTEs between 2013 and 2018. "The highest level of need is for those below an associate's (degree) level, and they already are having difficulties meeting labor needs at existing production. So if it continues to grow, they're really going to struggle," said Trent Ball, a partner at Agri-Business Consultants and chair of the agriculture program at Ya- kima Valley Community College. An industry consortium revived to address the demand for skilled labor discussed the out- look for Washington on Aug. 22. Consortium members include colleges as well as the Wash- ington Association of Wine Grape Growers and the Washington State Wine Commission. We "confirmed that there is ample room for most of the educational institutions to increase the enrolment—and ultimately the number of graduates—to attempt to meet the expected employment growth," Ball told Wines & Vines following the consortium's meeting. Approximately 473 positions (or about 7.3% of the anticipated employment needs during the next five years) will require some kind of post- secondary training. The industry graduated ap- proximately 55 degree recipients in the past year. An additional 60 students complete WSU's distance learning certificate program each year; they often pursue a certificate to round out de- grees and experience in other areas. Thomas Henick-Kling, director of the viti- culture and enology program at WSU, said enrollment this fall will total approximately 70 undergraduates, 28 graduate students and a further 120 students in the perennially full distance-learning program that issues certifi- cates in viticulture and enology. "Our faculty are pretty loaded up with courses," Henick-Kling said. "It's hard for us to add more classes. It's almost impossible without adding more faculty." Corey Braunel, co-owner of Dusted Valley Vintners and president of the Walla Walla Val- ley Wine Alliance, said that while his winery hasn't experienced problems this year, he's heard from colleagues that finding seasonal crush crews has been more difficult. —Peter Mitham ® StaVın Inc, P.O.Box 1693, Sausalito,CA 94966 (415) 331-7849 f (415) 331-0516 stavin.com © 2014 StaVin Inc. You don't always get what you pay for. Especially with barrels. On average, 80% of a traditional barrel's oak is for its own structure, and never actually makes contact with wine. Which means only 7 staves impart fl avor, and the other 26 staves take up space. Not a particularly good value, in our book. Please call us for a few sound ideas about how you can do more with less. Washington Eyes Labor Shortage Agri-Business Consultants projects the Washington wine industry will gain 6,463 positions between 2013 and 2018. Wash. Wine Industry Labor Levels Total Jobs 2011 '12 '13 '14 '15 '16 '17 '18 25,000 20,000 15,000 10,000 5,000 0 Year