WINETECH Technical Yearbook 2019

Programmes available are conducted in either Afrikaans, English and occasionally in Xhosa. The availability of qualified Setswana speaking facilitators in the wine industry are extremely limited, therefore transfer of knowledge to these individuals will be a challenge. One should also take into consideration that cellar assistants do not always see the bigger picture and some are not interested to attend training programmes. This could be attributed to a lack of confidence, which often plays a role in the lack of interest to increase knowledge and to further careers. This is unfortunate, as well-trained cellar assistants add value to cellars. Smaller cellars, with only one or two cellar assistants, struggle to include skills development and training in their busy programmes. The distance from cellars to venues, as well as direct and indirect cost, certainly play a major role in the decision to enrol cellar assistants in training programmes. However, it is clear that there is a serious need for the transfer of practical knowledge and technology to cellar assistants. It has been established that a large number of cellar assistants have a lack of general knowledge regarding winemaking processes. The solution to some of the above challenges might be the participation in the Winetech study groups and Winetech workshops for senior cellar assistants. These programmes

are available free of charge to all cellars and are endorsed by wine industry organisations, such as the Cape Winemakers Guild, Shiraz SA and the Cape Vintners Classification (CVC). The Winetech study groups and workshops make a considerable contribution in the transfer of knowledge to cellar assistants in a holistic manner. The content of the study groups and workshops differ every year and are presented by qualified winemakers. The workshops for the senior cellar assistants are presented in Afrikaans and English, while the study groups are available in Afrikaans and Xhosa. Although literacy levels of cellar assistants remain a concern, cellars are encouraged to enrol illiterate and semi- literate cellar assistants to participate in the Winetech study groups. It is a well-known fact that literacy levels do not impact on the desire to learn. Winemakers are of the opinion that the Winetech study groups and workshops make a significant contribution to the development and knowledge of their cellar assistants. Participating cellars indicated that not only knowledge is transferred, but cellar assistants are exposed to the wine industry in general. Cellar assistants receive technical information during the study groups and workshops and learn to understand the bigger picture. They are of the opinion that a network is formed with other cellar assistants, thus eliminating the isolation in

Jason Tiras and Opperman Booysen of Diemersfontein.

South African cellars are increasingly motivated and encouraged to develop the skills and knowledge of cellar assistants. Although this might appear not to be problematic, transfer of knowledge and the development of skills are far more challenging than many in the industry believe. Some of the challenges cellars face when planning an annual training programme might include the availability of relevant service providers in their area, i.e. Olifants River and Orange River. Apart from a possible limited budget available for training, aspects such as literacy levels and the prevalent language spoken in the area might also be a problem. An increasing number of Setswanas and individuals from other African countries are currently employed in the wine industry.

SANTI BASSON: Project leader KEYWORDS: Transfer of knowledge, Winetech 2019 study groups, Winetech 2019 workshops for senior cellar assistants. MAY 2019 THE POSITIVE CONTRIBUTION TO TRANSFER OF KNOWLEDGE