INTRODUCTION
Immerse yourself in the fascinating history of the kiwifruit, an exotic fruit whose cultivation dates back to the forested regions of the Yangtze Valley in China. Although its first cultivation in the United States and New Zealand dates back to 1905, it wasn't until the 1940s in Plenty, New Zealand, that the kiwifruit began to flourish and dazzle with its first commercial and export success.
In Europe, France and Italy were pioneers in adopting this delicious fruit in 1967 and 1971, respectively, with Spain joining the trend in 1973. Since then, the kiwi has gained ground in the Cantabrian coast, especially in Galicia and Asturias, standing out as the emblematic fruit of the region.
CURRENT SITUATION
Today, kiwifruit in Spain is not just a reality, but a true phenomenon! With 75% of national production concentrated in Galicia and Asturias, the fruit has become a true treasure of the northern coast. Galicia leads the way with 50% of total production, reaching an impressive 15,000 tons, mainly destined for the domestic market.
However, the kiwi isn't content with the coast; it's eager to conquer new territories on the peninsula. Although Galicia holds the crown, other regions such as the Valencian Community, Catalonia, Madrid, and Extremadura are exploring kiwi cultivation, challenging climatic and geographical conditions to meet the growing demand.
EL SPANISH KIWI: UNSTOPPABLE GROWTH
In recent years, Spain has assumed the leading role in kiwifruit imports in Europe, with a per capita consumption of around 2 kg per inhabitant per year. The Hayward variety, with its classic characteristics, continues to reign supreme, but the new and fascinating "gold" variety has emerged as a tempting alternative, with golden flesh and higher soluble solids content.
Spanish fruit and vegetable companies are constantly striving to increase their volumes, reaching an average of 25,500 tons according to data from the Ministry of Agriculture, Fisheries, and Food. Growing demand has led to the exploration of new areas, such as the Valencian Community, in search of suitable climates and quality fruits.
THE CHALLENGE AND THE OPPORTUNITY
As we mentioned, this adaptation or commitment study is derived from commercial interests based on the seasonality of supply and imports, since the fruits produced in the Southern Hemisphere arrive in Europe in June and are marketed until December. Therefore, a niche is sought to cover demand from December to June, under this premise and analyzing the general data offered by previous campaigns, which satisfy most kiwi producers and marketers in this period. link .
However, Spain is still in the study and adaptation phase of the cultivation of Kiwi intensive if we eliminate the centralized areas of Galicia.
Below we show the latest global production data dating back to two previous campaigns.
The uncertainty surrounding geographic adaptation due to domestic demand, along with the progressive increase in cultivated areas, is complemented by parallel studies on the industrialization of kiwifruit, taking advantage of its characteristics. This offers alternatives to fresh consumption, such as its inclusion in ice cream bases, vinaigrettes, creams, and even in the cosmetics industry due to its high vitamin C content. Some of its properties are detailed here:
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High in vitamin C: Kiwi is known for being an excellent source of vitamin C, which is essential for the immune system, skin, and overall health.
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Rich in fiber: Contains dietary fiber, which can improve digestive health, prevent constipation, and maintain a healthy digestive system.
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Antioxidants: Kiwi contains antioxidants such as vitamins C and E, as well as phenolic compounds, which can neutralize free radicals in the body and protect against cell damage.
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Vitamin K intake: Provides vitamin K, essential for blood clotting and bone health.
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Low in calories and fat: It is a fruit relatively low in calories and fat, making it a healthy option for those looking to control their weight.
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Aids digestion: Enzymes present in kiwi, such as actinidin, facilitate the breakdown of proteins, contributing to digestion.
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Blood Pressure Regulation: Studies suggest that regular kiwi consumption may help reduce blood pressure, possibly due to its potassium content.
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Skin benefits: The vitamin C and other antioxidants present in kiwi contribute to maintaining skin health by promoting collagen production.
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Blood sugar control: The fiber in kiwis can help regulate blood sugar levels, making them beneficial for people with diabetes.
Promotes eye health: Kiwi contains lutein and zeaxanthin, two antioxidants that contribute to eye health and reduce the risk of macular degeneration.
To strengthen this commercial drive, it is now crucial to introduce agronomic variables into its cultivation, as it is a crop sensitive to changes in certain management variables. First, we will examine the climatic conditions required for kiwifruit and then analyze the difficulty of adapting to areas where the conditions of the northern coast are not met.
AGRONOMIC MANAGEMENT NEEDS
Climatology, temperatures and associated irrigation needs
It requires a semi-warm and temperate climate with average and cushioned temperatures of 15 ºC annual, high environmental humidity and high and frequent rainfall, even in spring and summer months.
It tolerates winter frosts well, even with average temperatures of -10 ºC, although it is sensitive to spring frosts when it can be found. flower and fruit, sensitive to low temperatures and hence its high difficulty of adaptation
Temperature, wind, relative humidity, rainfall and sunshine are the most influential climatic factors in the development and production of this species., which could become limiting factors for its cultivation.
The influence of temperature is mainly due to the possibility of spring frosts, since temperatures of -2°C or -3°C for several hours can be enough to destroy the first shoots, which are the only ones that bear fruit, thus losing the year's production. However, during winter dormancy, it can withstand temperatures of -20°C. However, starting in February, when sap flow begins, temperatures below -10°C can damage the trunks at the neck.
The vegetative zero temperature is between 7 and 8°C. However, winter chilling requirements do not appear to be perfectly quantified for each growing area. Globally, they are estimated at between 600 and 800 hours per year, which has a decisive influence on subsequent bud development when this threshold is not reached.
Sprinkler irrigation or heaters offer protection against spring frosts, although these systems significantly increase the cost of growing crops and also present serious drawbacks.
The annual radiation averages must be kept in mind. of the growing area for its management, since the excessive loss of water through transpiration is sensitive to vegetative stops and fruit growth stops, under stress of this type, knowing that the average radiation levels off the northern coast are excessive, and each campaign they are seen to increase.
Linked to this, we will say that the maximum humidity needs can occur in the months between May and September, tThis crop is highly sensitive to imbalances caused by water stress correlated with humidity, managing optimal levels of 75% Hr.
Therefore, an average rainfall of about 100 mm per month is required during this time, another variable that is nonexistent in most of the peninsular area, a variable that can be compensated by irrigation or micro-sprinkler installations, which increase production costs and have less competitive margins. Given this, it is recommended to have average availability of more than 1.000 m3 of water per ha per month and 5.000 m3 per ha per period indicated, in addition to This water must be of high quality, presenting low contents of calcium carbonate and chlorides.
Soil characteristics
It requires loose, non-heavy soils, being very sensitive to root asphyxiation and requiring high organic matter content with a neutral pH tending to slightly acidic.
The Kiwi root system requires a well-draining support sandy loam texture.
Another limiting factor throughout the national extension.
On the other hand, it is not suitable for soils with shallow water tables and high clay and lime contents.
Considerations regarding productive performance.
Effective pollination using male varieties and biological support is required, so Increasing the fertility of the female flower and the quality of the pollen are fundamental variables in its management.
On the other hand, it is highly sensitive to diseases of fungal origin and nematodes of the genus Meloidogyne spp, highly standardized in the peninsula.
CONCLUSION
We are seeing an upward trend in kiwifruit cultivation and its implementation in other areas that require production that meets annual demand nationwide. Studies have shown potential for high profitability for both consumer markets and demand from parallel industries. However, its management is hampered by its high sensitivity to handling outside of its production standards. Therefore, to optimize and mitigate these variables, a comprehensive program must be implemented to influence and regulate every phenological stage of this crop.
HOW IS KIWI GROWN?
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Site selection:
Kiwis thrive in temperate climates, with cool winters and warm summers. It's important to choose a location with well-drained soil and good sun exposure.
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Choice of varieties:
There are several varieties of kiwi, some self-pollinating and others requiring both male and female plants for pollination. Be sure to select the appropriate varieties based on your regional conditions.
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Plantation:
Plant kiwis in spring or fall, spacing the plants at least 3-4 meters apart to allow for optimal growth.
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Ground:
Kiwi prefers slightly acidic to neutral, well-drained soils. Improve the soil with organic matter before planting.
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Irrigation:
Keep the soil consistently moist, avoiding waterlogging. Water regularly, especially during dry periods.
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Fertilization:
Apply a balanced fertilizer in spring and early summer. Avoid excessive nitrogen-rich fertilizers, as this can negatively affect fruiting.
Cultivator presents a comprehensive nutrition and biostimulation program based on phenology with outstanding solutions for the proper development of kiwifruit, applicable throughout the phenological stage:
- MICROVITAL-L: Organic liquid formulation with magnesium that benefits soil life, improves physical structures, and prevents micronutrient deficiencies. Certified for organic farming (CAAE).
- FOLITON: Amino acids designed for enzymatic and hormonal functions, effective against various types of stress in plants.
- OXIFORT: Fine granules that release oxygen when dissolved in water, improving air and water circulation in the soil, preventing root asphyxiation and promoting root system development.
- CULTISOFT: Water conditioner for fertilizer and phytosanitary treatments, which softens water, stabilizes solutions at acidic pH, acts as a humectant, and improves the effectiveness of phytosanitary treatments.
- SPIRALIS Long Life: Liquid formulation of phosphopotassium fertilizer that stimulates local and systemic plant resistance, acting both preventively and curatively against fungi, bacteria, nematodes, and viruses. Immediate absorption and long-lasting protection.
- Prune:
Prune to keep the plant in a manageable shape and promote good sun exposure. Remove dead or damaged branches.
- Pollination:
If you are growing a variety that requires cross-pollination, make sure you have both male and female plants to ensure fruit production.
- Frost protection:
Protect young plants from frost during the winter.
- Harvest:
Harvesting usually occurs in the fall, when the kiwis are ripe. Pick the fruit carefully to avoid damage.
BIBLIOGRAPHY AND SOURCES.
- Ministry of Agriculture, Fisheries and Food (Map).
- https://www.alimarket.es/
- Guide to kiwi cultivation: GARCÍA RUBIO, JC.; GARCÍA GONZÁLEZ DE LENA, G. Agroforestry Experimentation and Demonstration Area.
- Management and profitability of kiwi cultivation in the Mediterranean area J. MALAGÓN: Head of the Fruit Growing Section of the Technological Development Service of the Valencian Institute of Agricultural Research (IVIA).
- Kiwi (Actinidia chinensis) Cultivation Manual. CIREN cORFO Natural Resources Information Center. CIREN Publication No. 73, December 1988.
- Kiwifruit cultivation. Techniques applied to improving production and conservation: Verónica Otero Abalde. University of Vigo (Spain) in 2008.