It’s a matter of when, not if, consumers will see a red kiwifruit offering from Zespri.
“One of the next products we hope to get to market is a new red variety, that has superior taste and yield, along with a suitable shelf-life,” explained Bryan Parkes, Zespri and Plant & Food Research operations manager of new cultivar development.
Zespri thought it had found a commercially viable red cultivar a number of years ago, only to discover it was extremely susceptible to the PSA vine-killing disease that crippled the industry earlier this decade.
Since then, the team behind Zespri and Plant & Food Research’s breeding programme, run in conjunction with Plant & Food Research at a site on the outskirts of Te Puke, have been working hard to develop a variety that stacks up from seed to store. While unable to put a timeframe on a release, Parkes says his team is making encouraging progress.
“You don’t know you’ve got to market until you’ve got to market,” Parkes said. “The genetics of red are quite hard to work with because of that PSA susceptibility and the fact they naturally produce small fruit, which has a naturally short storage life. Having said that, we’re five generations from wild kiwifruit with the red, so that’s promising.”
Zespri certainly feels there is an opening for a red offer, and is confident in its ability to market such fruit.
“I think red is something we’re pretty optimistic we can do quite successfully,” said Simon Limmer, Zespri’s chief operating officer. “We’re already seeing reds around the world gaining a bit of traction, most particularly in China. We know there is a consumer demand for this product so we are very eager to get this product to market.”
Zespri also sees potential for varietal development within its existing categories.
“There’s huge possibilities for a sweeter green fruit,” Parkes told Fruitnet. “Hayward has a lovely flavour and a nice acid balance but we know our Asian and Spanish consumers have a sweeter palate.”
