They say that“"Health begins with what you eat.". In that sense, kiwi is one of the most beneficial fruits for promoting good digestion. It contains actinidin, an enzyme similar to papain (found in papaya) that aids digestion.

Its somewhat acidic flavor in the green varieties leads some consumers to prefer the yellow ones. But what do we know about this vitamin C-rich fruit that is exotic and relatively new to Spain? 

From EDYPRO We have compiled their most interesting data. 

HISTORY AND ORIGINS

It has been just over half a century since Actinidia Deliciosa, its official name, or "Chinese gooseberry," was renamed "Kiwi," as it is known today. New Zealanders were the first to select, cultivate, and market this exotic fruit from China. 

The kiwi's homeland is the Yangtze Valley, where it was discovered by a French Jesuit missionary in China. However, it wasn't until 1904 that a New Zealand teacher brought these black seeds to New Zealand. They were first planted there in 1905 by horticulturist Alexander Allison. 

New Zealanders were also the first to develop different varieties of kiwifruit. The most notable is the Hayward variety, discovered in 1920 by the scientist Hayward Wright, after whom it is named. 

By 1934, its cultivation was already a great success and it began to be sold locally. In 1952, just 18 years later, the first fruits began to be exported to England. And in 1959, New Zealanders decided to name this fruit kiwi, after the country's national bird.

Its flavor proved so pleasing that it began to be sold in other countries. From 1960 onwards, kiwifruit was cultivated intensively in countries such as France, the USA, Japan, Italy, Chile, and Greece. It arrived in Spain shortly after 1971, making it a relatively recent crop.

PRODUCTION

Globally, according to data from the FAO's Production Yearbook (2000), the main producing countries are Italy with 352,892 tons, New Zealand with 217,000 tons, Chile with 145,000 tons, and France with 72,000 tons. In 2000, Spain ranked ninth in world production with a total of 13,800 tons. 

However, in the 2019 campaign, according to data from the Ministry of Agriculture, Fisheries and Food (Mapa), a total of 24,508 tons of production were recorded nationwide, which demonstrates its positive evolution and acceptance in the national shopping basket. 

In fact, its market share among Spaniards has grown by 81% year-on-year over the last five years. And for this reason, Spain is one of the world's leading consumers per capita. 

According to the Map data, Galicia remains the leading producer in Spain, with a total of 14,306 tons in 2019, representing 60.1% of the total Spanish volume. Asturias follows with 4,912 tons. The most widely cultivated variety is green kiwifruit, accounting for 77.5% of the total. 

REQUIREMENTS OF THIS CROP

Regarding the climate, spring frosts primarily affect bud break. Therefore, temperatures between -2°C and -3°C jeopardize production. Meanwhile, if the temperature drops to -5°C, it can affect the entire above-ground part of the plant. 

Wind is also a limiting factor. It produces mechanical effects, damage to plant organs, and difficulties in pollination, as well as physiological imbalances and an increase in the evapotranspiration rate. 

Regarding humidity, it is essential to choose areas near rivers and valley bottoms that are sheltered from the wind and have high ambient humidity. Deep soils with good drainage are also important. 

PROPERTIES

• Due to its high fiber content, mainly of the soluble type, it is a recommended fruit in case of constipation. 
• Regarding its vitamins, it is worth highlighting its high vitamin C content. Consuming one kiwi provides 85% of the recommended daily intake for this nutrient. 
• It also contains actinidin, which aids digestion, and myosmin, which some studies suggest may play a beneficial role in esophageal adenocarcinoma.   
• It strengthens the immune system, acts as an antioxidant, combats high cholesterol levels, and improves skin quality. 

And now, do you have any doubts about consuming this refreshing and exotic fruit, the kiwi?