Why eat New Zealand Green Kiwifruit?

Green Kiwifruit are rich nutritional powerhouses!

In an analysis¹ of the ability of 27 most popular fruits to provide the recommended amounts of nine essential nutrients – Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Folate, Vitamin C, Calcium & Iron – Kiwifruit won!

The results showed Kiwifruit to be the most nutrient dense fruit followed by Paw Paw, Orange, Mandarin & Strawberries.

The Kiwifruit's rich green colour also contributes to its nutritional value as nutrition research² reveals that the brighter and deeper the colour of a fruit or vegetable, the greater its disease protecting properties. 

Leading Australian nutritionist, Karen Inge, believes Green Kiwifruit should be enjoyed by the whole family as part of a well balanced diet.

"Kiwifruit can contribute significantly to a healthy diet. In fact, a Green Kiwifruit has more vitamin C than an orange as well as a healthy sodium to potassium ratio.  A low fat source of vitamin E, the fruit is also a good source of fibre, folate, zinc and magnesium.

"And there are even more reasons to add Kiwifruit to your diet this season.  Kiwifruit is heart friendly, a natural way to increase your nutrient intake and acts as a friendly immune booster during the chilly winter months.

"Presently, there is considerable Kiwifruit research in progress and I believe we can look forward to more exciting revelations about this fruit," said Karen.

References
¹ Dr Paul LaChance, Rutgers University, 1997.
² Nanney M.S.et al, The Journal of the American Dietetic Association (JADA). March 2004


Other New Zealand Green Kiwifruit facts

Celebrating more than 100 years
Our New Zealand kiwifruit industry celebrates more than 100 years of horticultural practice.

In 1904, the principal of New Zealand's Wanganui Girls College, Miss Isabel Fraser, returned from a leave of absence in China bringing kiwifruit seeds back with her. While the exact origin of the seed isn't known, it is known that the seed in botanical terms was A. deliciosa, not A. chinensis (more commonly referred to as the Chinese gooseberry).

Spearheaded by Alexander Allison who is credited with growing the first kiwifruit in New Zealand, local Wanganui horticulturalists began producing good crops of the vine fruit.

Number 3 Road in Te Puke, where Wanganui is located, is synonymous with the early founding fathers of the kiwifruit industry.  One of these founders, Hayward Wright, was heard to say that "for jams, jellies and fruit salads, it is unsurpassed".

The vines and the industry flourished. By the late 1930s, the quality and flavour of the Hayward or Green Kiwifruit, as a superior eating fruit, encouraged entrepreneurial exporters to take the fruit to the world markets.

The first shipments arrived at Covent Gardens in 1953.  This was the beginning of successful marketing initiatives to markets in Europe, Japan, North America and South East Asia.

Today kiwifruit is New Zealand's number one horticultural export representing more than 27 per cent of the country's fruit and vegetables sold globally.

Ideal Growing Conditions
It is the rich volcanic soils together with a moderate climate, a regular, abundant rainfall and plentiful sunlight that make the Te Puke region in the Bay of Plenty perfect for kiwifruit production.

In these ideal growing conditions, roots of mature Kiwifruit vines grow to depths of up to 30 metres while each vine can support as many as 1,500 fruit during the growing season of December to May.

New canes also grow vigorously at this time.  These are then culled and the remaining canes tied down in readiness as fruiting wood that burst with Spring buds after the frosts of winter.

Occurring just after the fruit has been picked, winter frosts play an important role in ensuring good quality kiwifruit as they harden and invigorate the new young canes. They also assist the 'burning off' of the leaf canopy, greatly aiding the completion of winter pruning while assisting in control of pests and fungal disease.

As a result, New Zealand grows the world's healthiest kiwifruit that tastes better than anywhere else in the world.

Innovative Orchard Management
New Zealand today also leads the world in innovative orchard practices.

Climate monitoring, efficient irrigation and agrichemical management, using  minimal sprays to control pests, result in fine eating quality fruit while storage and handling practices reliability ensure the best quality fruit is delivered to you!

Quality Control Initiatives
Rigid quality assurance programs have earned New Zealand an unrivalled reputation for kiwifruit of the finest export quality.

Fruit identified during the growing period as not having the potential to meet export standards are removed from the vines in a series of thinning exercises. As a result, up to 95 per cent of all fruit strip-picked at harvest, ends up in the export trays and on its way to your markets.

Brought to You
Make sure you choose the "Taste the Goodness" of New Zealand Green Kiwifruit. They are available from the fresh produce section in most Australian supermarkets and selected green grocers