Tridge summary
A study from the INTA Fruit and Vegetable Quality and Postharvest Laboratory in Argentina confirms that the southeast of Buenos Aires has unique agroecological conditions that produce exceptional green-fleshed kiwis. These kiwis are exported to Spain with a Geographical Identification (IG) seal and an Organic certificate, thanks to the extended storage life and taste even when not fully ripe. The Ecco Argentina Cooperative, with support from the national agricultural portfolio, stored and packaged over 900 tons of these kiwis, creating job opportunities. A $3,000 million contribution from the CoopAr program aims to boost cooperative activity, and a $200 million revolving fund supports cooperatives in General Alvarado. The region's climate and soil conditions are key factors in the kiwi's quality, with the fruit reaching the minimum sugar and dry matter content earlier than in other areas.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.
Original content
The agroecological conditions of the southeast of Buenos Aires allow us to grow and harvest an exceptional green-fleshed kiwi. In fact, a study carried out by the INTA Fruit and Vegetable Quality and Postharvest Laboratory confirmed that, thanks to the climate, the soil and certain management practices, "the fruits are tasty when they reach consumption maturity, even during storage." prolonged”. Thanks to this differential characteristic, the kiwi from Mar y Sierra will be exported to Spain, with a Geographical Identification (IG) seal and an Organic certificate. This news was celebrated in an act in which Juan José Bahillo -National Secretary of Agriculture-, Sebastián Ianantuony -General Alvarado mayor, Laureano Goycóa -president of the Chamber of Kiwi Producers- and Alejandra Yommi -responsible for the Laboratory of Quality of INTA-, among other authorities and representatives of the sector. The shipment corresponds to the Ecco Argentina Cooperative, from the Municipality of ...
Source: Intainforma
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