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Paso Robles Marketing Plan

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Winery operations have traditionally been resource intensive endeavor. Over the past decade great strides have been made in technology and operational techniques that have allowed wineries in California to flourish while committing to rigorous eco-friendly standards of operation. The SIP certification process holds wineries to high standards of resource control within the winery and vineyard setting. Wind, solar, and water energy, water conservation and reuse, natural viticulture practices allow wineries to be extremely energy efficient, as well as gaining customers through growing public interest in these practices. The vegan-friendly wine market is still relatively small, and may offer environmentally and ethically conscious wineries another avenue for reaching a broader audience. The feasibility of a SIP certified, sustainable mid-level winery in the Templeton Gap area of Paso Robles, California is sustained through a well-designed and managed operation. …show more content…

Paso Robles is located just a few miles from the California coast, half way between Los Angeles and San Francisco. Due to its large shift from warm daily to cool nightly temperatures, Paso Robles’ diverse topography of rolling hills and river bottoms offers microclimates suited to several grape varietals (Geography, n.d.). These large temperature swings and the bedrock-derived soils of Paso Robles are similar to those found in the Rhône Valley of France (Southern, n.d.). KAVeM Winery grows and produces Syrah, Mourvedré, Grenache, Grenache Blanc, and Viognier. Influenced by Rhône wines, KAVeM also blends Grenache, Syrah, and Mourvedré to create a “GSM” blend, as well as a classic white blend of Grenache Blanc and Viognier (Time, 2015). The target volume of KAVeM is approximately 15,000 cases a year. Due to emphasis on quality over quantity there are no immediate plans to expand operations far beyond the 15,000 case

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The article was written in response to the statement farming and food production is leading to climate change. Niman, being a rancher who raises cattle, goats, and turkeys, effectively frames the situation logically by providing credible statistics and examples to help the reader better understand the impacts of different methods of food production. She does this by providing specific information regarding the greenhouse gases involved, being carbon dioxide, methane, and nitrous oxides. Niman, the rhetor, has written this article to try and inform the readers about the differences between traditional style and industrial style methods of food production. She has directed the article towards those concerned about the carbon footprint, we as individuals, are leaving

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The U.S. agricultural industry can now produce unlimited quantities of meat and grains at remarkably cheap prices. But it does so at a high cost to the environment, animals and humans”

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SmartBarley, implemented by Anheuser-Busch to further their environmental goals, is an internal process analysis tool that is used to analyze in depth how Anheuser-Busch and its growers can be more efficient with growing and using barley. Essentially, SmartBarley is a barley benchmarking program aimed to produce higher yields of barley and increase water efficiency for barley growers (Petru). Anheuser-Busch works collaboratively with its barley growers by providing its continuous support (Petru). The types of support Anheuser-Busch provides include investing in development of improved varieties, access to quality seeds and inputs, and deploying skilled agronomists to assist growers in the art of producing malt barley (Anheuser-Busch, “FAQ”). Anheuser-Busch’s SmartBarley is a platform for its growers to benchmark their barley practices and performance across its global grower network.

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