Characteristics of Kiwi
Kiwi is an exotic and nutritious fruit with a brown, hairy outer skin and a bright green or golden yellow inner flesh. It has a balanced flavor between sweet and sour, with a fibrous texture and refreshing taste. Thanks to its high vitamin C content, kiwi supports the immune system and is also a rich source of vitamins A, E, K, potassium, folic acid, and antioxidants.
History
Kiwi is originally from China, where it was known for many years as “Chinese gooseberry.” In the early 20th century, it was brought to New Zealand, where it began to be systematically cultivated. In New Zealand, the fruit was named “kiwi” due to its resemblance to the kiwi bird. Today, countries such as Italy, New Zealand, Chile, Iran, China, and Turkey are major producers of kiwi. In Turkey, especially in the Black Sea region, kiwi is cultivated in areas with fertile and suitable growing conditions.
Health Benefits
Kiwi is especially known for its high vitamin C content, which supports the immune system. One kiwi can fulfill a large portion of the daily vitamin C requirement. With its antioxidant properties, it neutralizes free radicals, slows down aging, and supports cell regeneration. Its fibrous structure aids digestion and promotes gut health. The potassium content contributes to cardiovascular health and regulates blood pressure. Additionally, kiwi is low in calories and has a low glycemic index, making it a common fruit in diet programs.
Harvesting, Packaging, and Export Process of Kiwi
Kiwi is usually harvested in October-November. The fruit is allowed to grow to a sufficient size, and its sugar content (Brix value) reaches a certain level before being harvested. It is collected unripe, which helps it maintain durability and prevent spoilage during transportation. The harvesting process is done carefully by hand, as the kiwi’s skin is soft and delicate.
Once harvested, the kiwis are sorted based on size, exterior quality, and firmness. After a pre-wash and drying process, the fruits are packed in special packaging. The packaging includes product information, caliber, and origin labels.
Kiwis are typically stored in cold storage units with a temperature range of 0-2°C and a high humidity level (around 90-95%). Under these conditions, they can remain fresh for months. Kiwis transported through the proper cold chain reach international markets in a high-quality and healthy condition.
During the export process, food safety documents, health certificates, and logistical planning are thoroughly prepared. Kiwis are exported by land, sea, and air to European, Russian, Middle Eastern, and Asian countries.
Conclusion
Kiwi, not only with its taste but also with the wealth of health benefits it offers, is one of the indispensable fruits on tables. Carefully cultivated on Turkey’s fertile lands, kiwis, with modern harvesting and logistics systems, take their well-deserved place in global markets.