Let's Talk Kiwis
01 January 2017
As the Italian Green Kiwifruit season starts we find ourselves once again analysing the quality of this unassuming, yet very popular, fruit.
Kiwifruit has a unique place in the fresh produce world. Its sweet flavour and soft texture make it easy to prepare and eat, a very desirable feature for many consumers. Its profitability is also much higher than that of peaches, strawberries, cherries or apples.
When customers are buying kiwis, they want the best possible taste, which means a ripe and ready product, or one which can be ripe within three or four days of purchase. This can be a sensitive issue at the start of each season, as it is difficult to assess the eating quality of the fruit, especially if it is packaged in plastic.
As Kiwifruit growers in Italy and Greece begin their harvest it is particularly important to maintain quality specification, both at harvest, and also in packing stations in Southern Europe. Immature and unripe fruit should not be harvested or exported, as they will not develop into a great tasting product, resulting in disappointment for the consumer.
The perfect kiwifruit needs to have the right firmness and sugar/acid balance. At Innovative Fresh, the most important measurements we carry out relate to brix, acidity and texture. The most common issues we encounter are to do with ripeness. Under-ripe fruits are firm and sour, while overripe ones are soft and unpalatable.
Here at Innovative Fresh we continuously monitor the quality of kiwifruit on the retail shelf. In this way we continue to provide insight into the seasonal changes in quality. For both suppliers and retailers, we help to fine-tune sourcing programmes and quality specifications. This leads to improved eating quality for consumers.
If you want help providing the best quality fresh produce to your consumers, get in touch with us at email@example.com.