People Web International

by Stephen Benner - PWI Reporter New Zealand 

In a matter of weeks a huge harvesting operation gets underway in various parts of New Zealand to bring in the kiwifruit crop which is this country’s number one horticultural export representing more than 27 percent of its fruit and vegetables sold globally.

The New Zealand kiwifruit industry celebrates more than 100 years of horticultural practice, but where did it all begin seeing as the delicious fruit is not an indigenous item?

In 1904 the principal of Wanganui Girls College, Miss Isabel Fraser, returned from a leave of absence in China bringing back seeds with her of a fruit known as the Chinese Gooseberry.

Local horticulturalists began growing good crops of this new vine fruit and subjected it to developmental processes, eventually ending up with what we know today as the green kiwifruit, or Hayward, named after pioneer scientist Hayward Wright.

Its quality encouraged exporters to take the fruit to the world markets and the first shipments arrived at Covent Gardens, England, in 1953. This was the beginning of successful marketing initiatives to markets in Europe, Japan, North America and South East Asia.

The industry had its genesis in my hometown of Te Puke (pronounced Tee Pookey) where rich volcanic soils together with a moderate climate, regular rainfall and plentiful sunlight made this area at the centre of the aptly named Bay of Plenty region perfect for kiwifruit production.

As a teen in the 1960’s I remember the excitement and anticipation in what had been a small town hitherto based around dairy farming, as Te Puke farmland was rapidly converted to the production of this new crop. For those farmers taking this step it was something of a financial risk because it takes a full seven years from the time of planting for the crop to start producing.

Te Puke itself now unabashedly signposts itself as the ‘kiwifruit capital of the world’ but the fruit is now grown in a number of other parts of New Zealand and in other countries. In 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.

At harvest time, thousands of workers converge of the Bay of Plenty orchards to handpick millions of pieces of fruit – another army of workers is required in the many large packhouses in the area to sort the kiwifruit by size, pack them and ship them off to their overseas destinations.

The fruit’s rugged, furry exterior belies the delight that lies within, and yes it does taste as good as it looks and smells. Furthermore, the kiwifruit is very good for you. It contains plenty of vitamins C and E, is full of fibre and has more potassium than a banana. One kiwifruit may supply up to 70% of the body’s daily requirement of chromium.

-- by Stephen Benner - PWI Reporter New Zealand - new.zealand@peoplewebinternational.com