Chile kiwifruit harvest and export starts

According to the Chilean Kiwi Committee's first Crop Report of the Season, the harvests of the Hayward variety have started normally in the northern and coastal areas, with good dry matter parameters. The central valley areas are a few days behind and most of the producers are waiting calmly in search of more kilos per hectare.

The 2021 export season began in week 8, just as in the previous season, with fruits from early varieties such as Green Light, Dori, and Soreli. The Committee members started harvesting the Hayward variety in week 10.

The Committee highlighted that shipments are currently focused on Latin America. As the weeks advance, shipments will be distributed with greater force to other markets such as Europe, the Far East, and the US.

“We expect this season's export volume will be similar to the one achieved in the previous season. However, there could be slight decreases associated with smaller calibers. The pandemic continues to plague the world highlighting the relevance of eating healthy and incorporating fruits with vitamin C content in people's diet," the report states. "Regarding kiwi, the markets are currently mainly supplied with local fruit, which has had a good demand from consumers, and whose volumes are estimated to last until mid-May on the European continent."

“We expect that, since there is a lower local supply in Europe and the US, the movement in these markets will remain the same or will be more active for the southern hemisphere's season," the report adds. China, which still has local stock and is mainly supplied by New Zealand, expects an 11% increase in its exportable production of Hayward kiwis and an 18% increase in Gold kiwi. Chile mustn't lose sight of the results obtained in the Far East in countries like India. Japan continues to have an active interest in Chilean fruits.

According to the report, nearly 97% of the kiwi exported will correspond to the Hayward variety, 2% to yellow-fleshed kiwi, and nearly 1% to other varieties.



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