Over 99% of the kiwifruit grown in the USA comes from California.

California is an ideal region for kiwifruit cultivation. Its rich, slightly acidic soil supports nutrient uptake, and the temperate climate provides the necessary chill hours during dormancy. Warm California summers provide the kiwifruit with a burst of sun-kissed natural goodness. The state’s production is spread across fewer than 150 family farms concentrated in northern counties of Butte, Sutter, and Yuba, and southern counties of Fresno, Kings, and Tulare. California produces virtually the entire United States kiwifruit crop – over 99%. Kiwifruit acreage in the state is just over 4,700 acres, with a total annual production reaching around 32,000 tons. The state’s strategic geographical location and favorable climate position it as a key player in the global kiwifruit market along with New Zealand, Italy, Greece, Chile, Portugal, France, and China.

What makes California ideal for growing Kiwifruit?

California is an ideal region for kiwifruit cultivation. Its slightly acidic soil supports nutrient uptake, and the temperate climate provides chill hours during dormancy and warm, dry summers during the growing season. The state’s production is spread across fewer than 200 family farms concentrated in northern counties of Butte, Sutter, and Yuba, as well as southern counties such as Fresno, Kings, and Tulare. As a predominant producer, California farms over 4,500 acres, accounting for over 99% of kiwifruit grown in the United States, with total annual production reaching around 32,000 tons. The state’s strategic geographical location and favorable climate position it as a key player in the global kiwifruit market. Top export destinations include Australia, Mexico, Japan, Canada, Taiwan, and various other countries.

How are Kiwifruit Grown?

California kiwifruit growers carefully select growing locations with good ground, beaming sunlight and not too much wind. Kiwifruit vines, planted in rows 12-15 feet apart, are supported by trellises. The vines are dioecious meaning some are male and some female. Vines are planted at a ratio of about 8 females to every one male which allows for cross pollination by bees which is essential to fruit set and size. The most commonly used irrigation systems are low-volume drip or micro-sprinklers. It takes 4-5 years after planting to produce a commercial crop.

Kiwifruit vines are relatively free from pests and disease which significantly reduces the need for chemical pesticides. California kiwifruit consistently makes the Environmental Working Group’s “Clean Fifteen” list of fruits and vegetables with the lowest pesticide residue levels based on testing done by the USDA and the FDA.

California kiwifruit is harvested by hand when the fruit is mature but not ripe. It is harvested when the soluble solids (sugar) level is at least 6.2%. After harvest, kiwifruit is put into cold storage, where quality and firmness is maintained through rigorous low temperature management and ethylene exclusion. Under ideal conditions, California kiwifruit can be stored for up to 10 months. The ripening process is triggered by raising the temperature of the fruit, which converts the starch to sugar. A ripened kiwifruit will have a sugar level of over 13%.

WINTER

DECEMBER – FEBRUARY

Vines are are dormant and are pruned to eliminate old fruiting wood which helps encourage strong cane growth for the next crop.

Kiwifruit vines have a chilling requirement of 600 to 850 hours of temperatures below 45 degrees F.

SPRING

MARCH – MAY

Budbreak begins in mid to late March.

As the new green shoots elongate, flowers form and develop.

Bloom starts in early to mid May.

Growers bring bee hives to the field to help with pollination.

SUMMER

JUNE – MID-SEPTEMBER

The first 30 days after bloom fruit growth is rapid.

Kiwifruit are extremely sensitive to environmental factors during this period.

During this period the growers manages the irrigation, nutritional and other cultural needs of the plants.

FALL

LATE SEPTEMBER – NOVEMBER

Great attention is given to harvest the kiwifruit at just the right time to insure the fruit will ripen to it’s full flavor potential.

Fruit is carefully harvested by hand, and transported to the packing shed for processing or to cold storage to be packed at a later time.