Kiwifruit is the edible berry of several species of woody vines in the genus Actinidia. The most common cultivar group of kiwifruit (Actinidia deliciosa 'Hayward') is oval, about the size of 5–8 centimeters (2–3 inches) in length and 4.5–5.5 cm in diameter. It has a thin, fuzzy, fibrous, tart but edible light brown skin and light green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture with a sweet and unique flavor.

Kiwifruit can be grown in most temperate climates with adequate summer heat. Where fuzzy kiwifruit (A. deliciosa) is not hardy, other species can be grown as substitutes.

Nutrition In a 100-gram amount, green kiwifruit provides 61 calories, is 83% water and 15% carbohydrates, with egligible protein and fat. It is particularly rich in vitamin C (112%) and vitamin K (38%), has a moderate content of vitamin E (10%), with no other micronutrients in significant content. Gold kiwifruit has similar nutritional value, but higher vitamin C content, (194%).

Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Kiwifruit pulp contains carotenoids, such as provitamin A beta-carotene, lutein and zeaxanthin.

The Super Fruit in the healthy food trend

Extremely rich in vitamin C
Contains folate, potassium, fiber, carotenoids, polyphenols, chlorophyll, glutathione and pectin
Is an unusual source of Vitamin E, because low in fat and calories (unlike others)
Low calories: on a calorie-per-nutrient basis, kiwis have only 3.8 calories per nutrient Antioxidant all star

   The world market of kiwi

    Growing consumption all over the world
    Consumers ask for quality fruits
    Consumers purchase more in retail shops and online
    Retailers demands quality, continuity, service
    Brand retains consumer fidelity

Mission: more value added along the supply chain

Reaching top clients
Resources for marketing activities
Innovation (ex. new varieties)
Top quality specification
Accountability and presence