Analysis of the wine production chain in the municipality of Angatuba & proposal for sustainable culture

Abstract

This research addresses the wine production chain at the Silva Family Juice Factory, highlighting the evolution of production practices and the environmental impact of viticulture. The study aimed to analyze the wine production chain and propose sustainable solutions to optimize processes and minimize environmental impacts. Wine production has several environmental impacts, such as the excessive use of water and energy, as well as the use of chemicals that can contaminate the soil and water. The adoption of sustainable practices, such as the use of renewable energy and the reduction of chemicals, is crucial for the sustainability of the wine industry. The research has a descriptive character and uses a qualitative approach, based on primary and secondary data and data collection was carried out through a technical visit to the winery. The modeling of the production processes was done using the EKD (Enterprise Knowledge Development) methodology, which involves the creation of diagrams to visually represent the different elements of the process. It was observed that the production chain still lacks sustainable practices, with the main focus being on costs and finances. However, opportunities were identified to differentiate production and make it more sustainable, requiring the collaboration of local residents, market strategies, and factory employees. The research suggests that innovation and sustainability are key to the future of wine production, and replacing wine bottles with cans could be a viable alternative to reduce costs and environmental impacts. In addition, studying and analyzing the wine production chain is crucial to strengthen the sector, modernize production and attract investors, promoting a more sustainable and competitive future for viticulture in the Angatuba region.