The kiwi belongs to the Actinidia, a bushy plant that has already been well known in China for many centuries. In 1904 Isabel Fraser brought seeds of the Actinidia Deliciosa with her to New Zealand, and this was how the first kiwis came to be grown on New Zealand soil. You can read more about this in the section ‘history of the kiwi’.

A lot of expertise and experience, as well as a healthy dose of patience, are needed to grow good kiwis. Following a meticulous process of cross-fertilisation and selection, a whole host of kiwi varieties have come into being all over the world over the last hundred years. For example in 1928 horticultural scientist Hayward Wright launched the Hayward variety – a family of large kiwis with a delicious taste and long shelf life. Zespri Green Kiwis are their descendants.

But there are numerous varieties of the green kiwi, such as the elongated Bruno or Abbott families, the Monty or the Chico variety. In China the Qin-Mei is the best-known kiwi, whilst in Japan it’s the Koryoky, in California the Vincent, and in Australia the Dexter. Every variety has its own characteristics, which are naturally adapted to the soil and the local weather conditions. All these kiwi families are only marketed to a limited degree, and then only locally. So you won’t find them so readily at your local supermarket.The intensive selection work carried out by Zespri and its partner Plant & Food resulted in the Zespri Gold, a descendant of the Actinidia Chenisis bush. For that matter, Zespri is also carrying out commercial tests for two new yellow varieties. We introduce you to them in the section “new Zespri Kiwis on the way!”