KIWI

Characteristics and History

Kiwi (Actinidia deliciosa, A. chinensis) joining the culture in the beginning of this century, is a type of fruit the trade cultivation of which has improved in the last 25 years. Kiwi plants are a wrapping up and clinging types. That is why in many sources it is defined as a “vine” . It has a wide spread of lands in China where its natural cultivation (mainland) is. From Siberia to South China and India, in natural cultivation fields, it has more than 50 kinds and hundred of types in these kinds, and adapted to various ecologies. The fruits of the plants breeding in their natural environment have been collected and consumed for hundreds of years. And also, in written Chinese sources it is stated that the fruit has been used for the treatment of various diseases. It is taken from China, where it is widely cultivated to New Zealand by the botanists have commenced the kiwi culture. In the beginning, the types were in the collections and laboratories. Than types were provided by selections of these kinds and in 1950‘s trading fields have commenced constitution. Parallel to its acknowledgement in world markets and increasing demand, kiwi has commenced being cultivated in many countries.

Cultivation Locations

The producing of kiwi has greatly improved in the last 20 years in countries like New Zealand, Italy, France Greece, Spain, Australia, Japan, South Africa, U.S.A (California) and Chile. This fruit named as “Yang too “in its natural mainland China, has been promoted to the world markets in 1950‘s by the New Zealand exporters. By its being known in the markets, its name has been changed by the New Zealand exporters standing for the bird, “KIWI” the symbol of the country .In our day, all the kinds eaten as fruit A. deliciısa and A.chiensis and others are known as kiwifruit or kiwi shortly .

Kiwi cultivation in Turkey has started 15- 20 years after the other Mediterranean countries.

In our country, the first studies about Kiwi has been commenced n 1988 In Yalova Ataturk Garden Cultures Research Institute , and as the results of adaptation studies it has been determined that The Black Sea , MArmara and Aegean coast have the suitable climate for kiwi cultivation. Kiwi production in Turkey is brand new and the production has started in the places where the adaptation- demonstration studies are effective. Thus, the kiwi gardens are rather in North MArmara (Yalova, Bursa, Adapazarı, Çanakkale) East Black Sea (Rize, Trabzon, Giresun,Ordu) and West Black Sea (Zonguldak) regions.

Besides, there are very few gardens in Mediterranean and Aegean regions.

Its Uses

Kiwi fruit pulp contains high levels of vitamin C (100-400 mg/100 gr.) this level is 2-4 times higher compared to citrus fruits. Besides it contains Iron, Potassium, Calcium and P minerals. It has low sugar and its calorie is low. That is why kiwi is known as “ The Health Fruit “

How and Where to use ?

Besides its consumption as fruit, its green fruit pulp is used in cake, pastry, ice cream and fermentation industries. It is used in juice, jam and marmalade production and also used as deeply fridged.

Storing Conditions

Kiwi fruit , being stored easily , 2-3 months in natural conditions and 6-8 months in cold weather depots , is therefore valuable.

Product Calendar
	Hayward Domestic	Hayward Imported
January
February
March
April
May
June
July
August
September
October
November
December