The rising popularity of kiwiberries means New Zealand suppliers might be stretched meeting demand when their season gets underway over the coming weeks.
“Our exporters are anticipating a crop of around 240,000kg (240 tonnes) this season, which may not meet the growing demand,” said Geoff Oliver, chairman of the NZ Kiwiberry Grower Association.
Short and sharp by nature, the New Zealand kiwiberry harvest will run from February to early April.
Oliver said the three varieties grown in New Zealand – Tahi, Marju Red and Takaka Green – all have very different flavours, with each providing an ‘explosive’ taste and very high nutritional value.
For some growers in New Zealand, this will be their 15th year producing kiwiberries. Over this time, the industry has gained a better understanding of how to grow this sometime difficult and unpredictable crop.
“Kiwiberry is not the easiest fruit to grow and it is very labour intensive compared to its cousins green and gold kiwifruit,” Oliver explained.
“To date the 2019 crop looks to be one of our better crops. The fruit sizing and quality to date is good, and the taste is improving daily. The warm dry summer has been good for orchards, and low rainfall in January to date has decreased pest pressure, resulting in fruit with minimal defects.”
New Zealand kiwiberries are now exported to over 18 countries. Along with being consumed as a daily snack, kiwiberries are being used as a key ingredient in fruit cocktails, smoothies and salads.
“Combining these versatile attributes along with its high nutritional values means it is a fruit unlike many others that packs a punch well above its small size,” Oliver said.
