German Grapes Flourish in China

Norbert Gorres and Hans Beu at a grape quality assessment event. Li Zongxian

“In the spring of 2001, Gorres and Beu, both in their 70s, arrived at the trial farmland carrying two giant bags of saplings,” said Gao. German experts are distinctively strict and precise in every step. From the depth of each pit to the distance between two, everything has to be measured carefully.

Yu admired the way the two Germans worked with ease and dexterity despite their heavy frames and elderly complaints.

They introduced a new method of vine cultivation, which doubled the distance of grape clusters to the ground from 40 cm to 80 cm and intentionally dropped the output from 1,000 kg to 750 kg. This method sacrifices the yield, but gains high-quality produce since each bunch of grapes is exposed to more sunshine. Thus, popularity on the market increases.

During 17 trips to Shanting, the two German experts held 25 training sessions and 37 spot demonstrations, resolved difficulties and offered suggestions, benefitting more than 3,200 participants and greatly enhancing local farming.

Now, in Shanting District, over a 100,000 mu (1 hectare = 15 mu) of high-quality grapes and cherries have been cultivated , with an annual production of 14 million kilograms and an income of RMB 300 million for farmers. “I can earn more than RMB 100,000 in a year of good harvest,” Gao said.

“Currently, it is hard to find competitors for our saplings,” Yu said with pride.

Friendship through the Grapevine

As a product of Sino-German friendship, the Norbert-Hans Vineyard was established in 2006 in Shanting, together with the Hanro Winery Co., Ltd. that runs the vineyard.

With an investment of RMB 220 million, the vineyard is now capable of producing 600,000 liters of wine and 200,000 liters of grape juice a year, representing a huge boost to the local economy. Wang Yunxiang, president of the company, told us, “Those German experts brought us everything, from seedlings to advanced equipment and essential technology. Moreover, the architecture of the winery was designed by Gorres and Beu, who often worked until midnight on empty stomachs.”