KIWIBERRY (ACTINIDIA ARGUTA): NEW PERSPECTIVES FOR A GREAT FUTURE
Kiwiberry (Actinidia argute), a smaller cold hardy cousin of the well-known kiwifruit (A. deliciosa and A. chinensis), has always been considered of minor economic importance. Its twining, woody vines produce small, grape-size fruit with diversity of flesh and skin colours. With intense flavour, kiwiberries can be eaten whole, without peeling and therefore are a very convenient kind of food, let alone their health benefits. Since the 1980s, their cultivation has been introduced in several regions, and although some small plantations are still operating, they did not gain much commercial success. In recent years, the interest for this fruit crop has grown up in Europe, driven by the increase in scientific and technical knowledge of various aspects of the cultivation and the support of a new marketing approach. Scientific research in Belgium, Poland, as well as field experiences in Switzerland and commercial attempts in France and Italy focused on morphology, physiology and phenology, with practical results in various aspects of growing, pollination, harvesting, shelf life and storage. The decision of presenting this fruit to customers as a berry, with an identity completely different from the current commercial kiwifruit, is an important part of the fruits commercial success. Very likely kiwiberry cultivation technology will be further developed in the near future, and new promising cultivars, obtained by breeding and selecting work recently conducted in various countries, will be introduced. Kiwiberry and kiwifruit follow two different paths, which creates new opportunities for a great future for kiwiberry.
Cossio, F., Debersaques, F. and Latocha, P. (2015). KIWIBERRY (ACTINIDIA ARGUTA): NEW PERSPECTIVES FOR A GREAT FUTURE. Acta Hortic. 1096, 423-434
Actinidia argute, kiwiberry