Product Intelligence

Kiwifruit

Similar Names
Actinidia deliciosa
Chinese gooseberry
Top Producer
China
0592 Kiwi fruit
Wholesale Prices
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$ 2.56 per kg
-40.2%
Nov, 2019
Jul 1
Nov 11
Product Intelligence of Kiwifruit

Definitive Guide to Kiwifruit

Everything you need to know about the basics, production, export and import of Kiwifruit.
Product Description
General Information

-The kiwi is native to the Yangtze River valley of northern China and Zhejiang Province on the coast of eastern China. The first seeds were brought out of China by missionaries to New Zealand at the turn of this century. Early nurserymen in New Zealand, such as Alexander Allison, Bruno Just, and Hayward Wright, recognized the potential of the fruit and it soon became a popular backyard vine. Several plants were sent to the Chico Plant Introduction Station in California and exist to this date. In addition to New Zealand and California, kiwifruit is also grown commercially in such areas as Italy, South Africa and Chile.

-The oval, ovoid or oblong fruit is up to 2-1/2 inches long, with russet-brown skin densely covered with short, stiff brown hairs. The flesh, firm until fully ripe, is glistening, bright green or sometimes yellow, brownish or off-white, except for the white, succulent center from which radiate many fine, pale lines. Between these lines are scattered minute dark-purple or nearly black seeds, unnoticeable in eating. The flavor is sweet/tart to acid, somewhat like that of the gooseberry with a suggestion of strawberry.

- The most common species include Hayward (Actinidia deliciosa) Hardy Kiwi (A.arguta, A. kolomikta), Chinese Egg Gooseberry (A. coriacea), Red Kiwi (A. melanandra), Silver Vine (A. polygama), Purple Kiwi (A. purpurea).

-Fresh kiwi works well in many recipes including cocktails, gazpachos, meat dishes, salads, salsas, smoothies and more. Kiwi has been processed into products such as baked goods, candies, ice cream, jam, juice, puree, popsicles, as well as beauty products. Kiwi also freezes well, retaining much of its flavor (CA Kiwifruit Commission – Freezing Kiwifruit, n.d.).

General Information

Actinidia

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Contributed By
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Cristian Ariztia
General Information

*08105000

Fresh Kiwi fruit

General Information

[Hayward]

There are over 50 species of fruit that belong to kiwi’s genus, but by far the most common variety is the Hayward, which is green-fleshed and covered with brown fuzz.


[Gold]

They have bronze skin and a pointed cap at one end. Inside, the flesh is mustard-colored. The texture, when firm-ripe, is similar to a green kiwi, but when fully ripe becomes almost custard-like. The flavor is multilayered and complex, blending lemon, strawberry, and banana.


[Hardy]

This is one of several varieties of kiwi designed to withstand colder temperatures. Once only available to home gardeners, these small, smooth-skinned, grape-sized kiwis are becoming more commercially available. They are sold in the market as baby kiwis or grape kiwis. Their flavor is similar to other kiwis, with an intriguing blend of tart and sweet. They can be eaten skin and all.


[Kolomikta]

Another type of kiwi designed to withstand colder temperatures, this variety is also called Arctic kiwifruit. It is smaller than the Hayward. Ounce for ounce, kolomikta kiwi’s vitamin C content is 10 times higher than that of Hayward kiwis.

General Information

-In the USA the Agricultural Marketing Service from USDA classified grade a follow.

[U.S. Fancy]

Consists of kiwifruit which meet the following requirements:

a. Basic Requirements:

1) Similar varietal characteristics;

2) Mature;

3) Not soft, overripe, or shriveled;

4) Carefully packed;

5) Clean; and,

6) Well formed.

b. Free From:

1) Worm holes;

2) Broken skins which are not healed;

3) Sunscald;

4) Freezing injury;

5) Internal breakdown; and,

6) Decay.

c. Free From Injury By:

1) Bruises;

2) Leaf or limbrubs;

3) Discoloration;

4) Hail;

5) Growth cracks;

6) Scab;

7) Scars;

8) Heat, sprayburn, or sunburn;

9) Scale;

10) Insects;

11) Other diseases; and,

12) Mechanical or other means.

d. Tolerances. (See §51.2336)

[U.S. No. 1] 

Consists of kiwifruit which meet the following requirements:

a. Basic Requirements:

1) Similar varietal characteristics;

2) Mature;

3) Not soft, overripe, or shriveled;

4) Carefully packed;

5) Clean; and,

6) Fairly well formed.

b. Free From:

1) Worm holes;

2) Broken skins which are not healed;

3) Sunscald;

4) Freezing injury;

5) Internal breakdown; and,

6) Decay.

c. Free From Damage By:

1) Bruises;

2) Leaf or limbrubs;

3) Discoloration;

4) Hail;

5) Growth cracks;

6) Scab;

7) Scars;

8) Heat, sprayburn, or sunburn;

9) Scale;

10) Insects;

11) Other diseases; and,

12) Mechanical or other means.

d. Tolerances. (See §51.2336)

[U.S. No. 2] 

Consists of kiwifruit which meet the following requirements:

a. Basic Requirements:

1) Similar varietal characteristics;

2) Mature;

3) Not soft, overripe, or shriveled;

4) Carefully packed;

5) Fairly clean; and,

6) Not badly misshapen.

b. Free From:

1) Worm holes;

2) Broken skins which are not healed;

3) Sunscald;

4) Freezing injury;

5) Internal breakdown; and,

6) Decay.

c. Free From Serious Damage By:

1) Bruises;

2) Leaf or limbrubs;

3) Discoloration;

4) Hail;

5) Growth cracks;

6) Scab;

7) Scars;

8) Heat, sprayburn, or sunburn;

9) Scale;

10) Insects;

11) Other diseases; and,

12) Mechanical or other means.

d. Tolerances. (See §51.2336)


-Fruit shape has been included by many international and national standards of kiwifruit grading as a minimum requirement using the word “well formed” [17,18]. The width/thickness ratio is also used in many kiwifruit grading standards to assess fruit shape besides the minimum requirements of well-formed fruit. Concerning the marketing and commercial quality control of kiwifruit, for example, the United Nations Economic Commission for Europe (UNECE) standard FFV-46 [18] and East African standard CD/K/013:2010 [17] classify fruits into three grades based mainly on fruit weight and ratio of minimum diameter of the equatorial section (MiDES, same as thickness in other studies) to maximum diameter of the equatorial section (MaDES, same as width in other studies) in addition to minimum and maturity requirements.

-However, most kiwifruit grading standards in China are applied to sort kiwifruit in different grades using fruit weight without the fruit shape. For example, NY/T 1794-2009 standard [19] classifies kiwifruits into three grades according to their skin damage and weight, and DB440300/T 25.7-2006 standard [20] divides kiwifruits into three grades only by their weight [21]. Consequently, Chinese fruit companies rely on those standards to grade kiwifruits and send them to the domestic market [22]. This poor grading system in China results in low exportation and shares in international kiwifruit markets. It is urgent to improve the sorting lines of kiwifruits in China using fruit shape based on the international standard so as to expand the exportation.


General Information

[Pre-harvest] 

-Stage of maturity

-Climatic

-Soil

-Cultivation conditions

-Water relations

-Position of fruiting shoots

-Pre-harvest sprays with Ca++. 


[Post-harvest] 

-Botrytis cinerea

-Post-harvest dips with Ca++, 

-Pre-cooling

-Storage conditions (temperature, relative humidity and ethylene, control atmosphere, ultra low oxygene, hypobaric storage etc)

Production
Intelligence on global production published on Tridge are based on the statistical data provided by UN FAO: Food and Agriculture Organization. We follow the FAO Code scheme of our data source and assign each page with its most closely associated FAO Codes.
This page is associated with the following HS Codes:
- 0592 Kiwi fruit
FAO Code 0592 Kiwi fruit

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