Kiwi Fruit In New Zealand – Harvesters are greatly needed to save crops in New Zealand. Photo: Inga Spence/Getty Images/Visuals Unlimited
A labor shortage prompted the government to change the law to allow holidaymakers to work in orchards to prevent fruit from rotting on the vines.
Kiwi Fruit In New Zealand
Foreign workers are being urged to pick and pack New Zealand’s national fruit as a severe labor shortage forces the government to ease holiday visa requirements to harvest millions of kiwifruit.
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Kiwi growers in the Bay of Plenty were reaching the peak of the harvest season and were unable to fill hundreds of vacancies, prompting the government to officially announce a seasonal labor shortage in the region for the first time in a decade.
This allows foreign visitors to modify their visa conditions to work in gardens and herd homes.
“The last thing we want is fruit rotting on the tree or on the ground,” Prime Minister Jacinda Ardern said.
Kiwi work is physically demanding, minimum wage (NZ$16.50 an hour) and requires workers to be temporarily relocated, making it an unattractive job for many New Zealanders, including those living on welfare.
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“We are constantly discussing with industry leaders how we can make the industry more attractive to workers by improving employment practices,” regional commissioner Mike Bryant said.
Nikki Johnson, CEO of Kiwifruit Growers Incorporated, said the problem of filling seasonal vacancies had forced growers to apply for government help.
Demand for kiwifruit has increased worldwide, particularly from China, with 19% more fruit produced this year and half still waiting on the vine.
There are 6,000 unemployed in the Bay of Plenty region and 1,200 workers are urgently needed in kiwifruit plantations.
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Stuart Weston, managing director of Apata Fruit Company, told Radio New Zealand that the pay rise would make no difference and the situation was “terrible”.
“We’re sending vans to Murupara, Tokaroa, Whakatane and Rotorua – we’re trying to go further and further to catch people who want to work.”
You are here: All News > Red-fleshed kiwi under trial in New Zealand, Zespri asks for feedback
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March 20, 2019 — Zespri International, the world’s largest kiwifruit marketing company, has introduced a limited edition red kiwifruit to New Zealand supermarkets as part of a national sales trial. The new fruit is still far from full commercialization and Zespri is seeking feedback from consumers and retailers on the taste, colour, shelf life and storage of the distinctive red fruit.
“It’s important to emphasize that the limited edition is practically a trial and an exciting opportunity to get feedback from consumers and retailers on the taste, storage and journey of the fruit,” says Yanis Nauman, senior communications consultant at Zespri.
“We will sit down and review data from this initiative, along with our other research on optimizing orchard and supply chain operations, as well as additional consumer/marketing projects, to help us decide whether to make Zespri Red more widely available. , ” says.
According to the company, red kiwi varieties are “best eaten slightly soft, kept in a fruit bowl for a day or two for the best eating experience, and refrigerated for storage.”
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“It’s packed with 100 percent natural goodness, grown from Mother Nature’s building blocks and, of course, bred from kiwi varieties,” the company writes on its Facebook page.
According to reports, the company is expected to release 30,000 trays of fruit grown in a handful of New Zealand orchards to national supermarket chains and select retailers over the next five weeks.
“We know there is a lot of excitement about the potential of red kiwifruit, the fruit itself has some unique qualities that many of our customers haven’t experienced before,” says Brian Parkes, innovation manager at Zespri Cultivar.
Meanwhile, food and beverage manufacturers are looking for innovations in kiwifruit flavors. In December 2018, Gold Coast Ingredients marketing representative Megan Byrnes predicted that kiwifruit flavor combinations would emerge strongly in 2019.
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“The demand for kiwi flavors mixed with other fruit flavors in the beverage and dairy industry has increased. In addition to the infamous strawberry kiwi duo, in 2019 we expect more kiwi duos to hit the market, such as kiwi pear, kiwi melon, kiwi lime, kiwi cucumber, berry kiwi and kiwi melon. ,” he says. Kiwi can be a novelty. According to data from the United States Department of Agriculture, Zealand’s impressive agricultural production generated $1.05 billion in exports for the country in 2015. But how a South Pacific nation acquired an exotic, obscure fruit with soft, green flesh and a unique flavor is a story that combines considerable luck and a stroke of marketing genius.
The ancient Chinese gooseberry, as its Old English name suggests, has its origins in the Chinese hemisphere. Its original name in Chinese is,
– “Macaca fruit” – refers to monkeys’ love for it, according to a 16th-century encyclopedia of Chinese medicine.
Kiwi’s transplanted status will come as no surprise to many readers. After all, the story of the world’s greatest marketing and botanical hijackers has been obscured for decades, from a New Yorker article on the New Zealand trade more than 30 years ago to a 2010 column on branding and psychology.
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Fruit crossing the Pacific gave an apocalyptic flavor to a story that was actually very real.
“There is no official history of the kiwifruit industry in print, so we have to gather information about the past from multiple sources,” Hugh Campbell, a sociology professor at the University of Otago in New Zealand, said by email. He co-authored the entry on kiwifruit in Te Ara, New Zealand’s official online encyclopedia.
The historical consensus, presented on the Official History of New Zealand website, suggests that the first seeds arrived in New Zealand at the end of the 20th century.
It all started in 1904, when the headmistress of a girls’ school, Mary Isabel Fraser, brought Chinese gooseberry seeds from China. They were then given to a farmer named Alexander Allison, who planted them on his farm near the riverside town of Whanganui. In 1910 the trees bore their first fruit.
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It was not inevitable that New Zealand would appropriate the Chinese gooseberry. The first seeds were introduced to New Zealand around the same time, and the species was also being trialled as a commercial crop in both the UK and the US, wrote New Zealand botanist Ross Ferguson, one of the world’s leading researchers.
But fortunately, neither the British nor the Americans were so successful in their attempts to commercialize the fruit. For example, the first seeds distributed to vetch nurseries in the UK produced all male plants, thwarting growers’ plans to produce edible fruit. A similar fate befell the United States government experiment. “It seems ironic that sending seeds to a missionary amateur gardener would eventually lead to a new horticultural industry when efforts by vetch nurseries and the USDA were less successful,” noted Ferguson in 1983. Essay
According to New Zealand’s official history, the rebranding of gooseberries came about 50 years after Allison’s trees produced fruit, when agricultural exporter Turners & Growers began calling Chinese gooseberries arriving in the United States “kiwi” on June 15, 1959.
An importer of the fruit told Turners & Growers that a new name is needed to make Chinese gooseberry commercially viable in the state to avoid the negative connotations of the unpopular ‘gooseberry’. After submitting another suggested name,
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, they eventually decided to name the furry, brown fruit after New Zealand’s furry, brown, flightless national bird. He also helped in that
It took root in the Chinese gooseberry trade, reinforcing the popular imagination as New Zealand’s quintessential product. All this while China was busy dismantling its social fabric during the decade of terrorism that was the Cultural Revolution.
“I think it was a matter of luck and the right climate” that the fruit flourished in New Zealand, says Ferguson. Now an honorary fellow of the New Zealand Plant and Food Research Institute, he has helped classify
Large-scale cultivation of kiwifruit can now be found in many countries, including the United States, Italy and, ironically, China, which in 2014 became the world’s leading producer of kiwifruit and where the fruit is commonly made into jam. But most of the kiwi grown around the world can be traced back to Alexander Ellison’s Whanganui farm – so much so that the Pacific nation once had to try to stop kiwi exports to reduce the potential.