Latest technologies available to make it more competitive
Spain: New techniques for kaki sector
In a journey organized by the Protected Origin Denomination Khaki "Ribera del Xúguer" and the Valencia Institute Of Agricultural Investigations (Instituto Valenciano de Investigaciones Agrarias - IVIA) in l’Alcúdia, and concluded by the general director of Agriculture and Live-Stock Production, Manuel Lainez, kaki producers were informed about the advances regarding fertilization, watering and vegetable health related with this fruit, in which this area is the biggest producer in the Valencia Community and in Spain.
The council for Agriculture gives special attention to this cultivation, implemented in la Ribera as an alternative to citrus, in the scope of the investigation, like the Integral Project of I+D+i of kaki, in collaboration with the Regulatory Council of Origin Denomination Khaki from la Ribera del Xúquer and several Valencia cooperatives.
This plan started in 2009, to last three years but now extended by the Generalitat, in order to start kaki industrialization and having, as its final result, the improvement of technology to make kaki juice whilst preserving the maximum nutrition and the minimal level of astringency.
This way, more than simply a tasty drink, consumers also get a functional drink, with health benefits for the body, scientifically tested.
The Generalitat wants to widen commercial possibilities for this product, complementing the fresh fruit sale with the offer of diversified products. This way, they add value, improve competitiveness and contribute to the introduction of new clients.
Other aspects in the Plan are centered in the improvement of cultivation and investigation systems in new quality varieties and patterns that allow the avoidance of a time concentration to the offer.
Khaki production is around 100,000 tons in the Valencia Community, making it the first exporter with 70% of the Spanish sales to the exterior.
Source: gva