In an attempt to improve the quality to become more competitive, the Argentina Wine Corporation (Coviar), together with the Argentina Chamber of Mosto and the Faculty of Oenology at the University Juan Agustín Maza (UJAM) opened the call for professionals and all wineries of Mendoza and San Juan that produce must be trained. The courses are free of charge and distance participants will receive at no charge a kit with all content with the idea of advancing the knowledge of good production practices to, in the short term, define a common protocol that identifies the like Argentina largest exporter of grape juice in the world but premium quality. The idea is to give a qualitative improvement to the industry and match up the technology and processes used to make wine. Because what happens now is that not everyone has the same technology and produce the same quality, said Jose Molina, vice president of the Coviar, before noting that expects to train 1,000 professionals and not less than 500 wineries that make grape juice out of a total of 1,187 registered only in San Juan and Mendoza. With training underway, the second step in the strategy is to define a common protocol that identifies wort production to Argentina with a premium in world quality, as explained from Coviar. To accomplish this training, Coviar allocated within the Wine Strategic Plan (SPIL), totaling $ 249,310. Titled Integral Must Quality Argentino (CIMA), the course has the direction and supervision of professional experts from industry and the Faculty of Enology and Agro-industries UJAM. It is aimed at managers, technical, specialized and responsible for the production of juice and grape juice concentrate staff. Each of the registered establishments “CIMA” arrive at home one dynamic educational kit that includes a manual for experts and other trades, a portfolio of activities that must be completed to reach the traditional instance, an interactive CD with explanations on the processes of manufacture and operation of the equipment involved and a number of technical and didactic to place at key points in the process of development and conservation must blades. Source: Diario Los Andes
