Taiwan-grown kiwis sweeter than imports
台灣本土奇異果比進口奇異果更甜
| TAIPEI (Taiwan News) — Taiwan produces a small quantity of kiwis each year in the mountainous regions of Hsinchu, Miaoli, and Taichung, with domestic varieties prized for their sweetness.
According to the Miaoli District Agricultural Research and Extension Station, Taiwan-grown kiwis are typically harvested at about 90% ripeness, whereas imports from New Zealand are picked at around 70–80% ripeness. The higher ripeness level results in greater sweetness, per CNA. Peak harvest for domestically grown kiwi begins in mid-September. Due to limited output, the fruit is highly sought after and often sells out immediately upon reaching the market. Kiwi trees thrive in cool climates and are cultivated primarily at high altitudes above 1,000 meters, including Dahu in Miaoli, Jianshi in Hsinchu, and Lishan in Taichung. Many farmers use eco-friendly growing methods, avoiding chemical pesticides and fertilizers to protect the environment and enhance flavor. Agricultural officials said Taiwan-grown kiwi harvested at 90% or even full ripeness develops finer flesh, higher sugar content, and a well-balanced sweet-tart profile. Because the fruit is sold while still firm, consumers are advised to place it in a paper bag with apples or bananas at room temperature to speed ripening. Once softened, the fruit should be refrigerated, which can extend its shelf life by one to two weeks. The Ministry of Agriculture said Taiwan produced about 133 tonnes of kiwi in 2024, compared with 30,000 tonnes of imports, mostly from New Zealand, with smaller volumes from Italy, China, the United States, France, and Japan. Miaoli Agricultural Extension Office Deputy Director Chung Kuo-hsiung (鍾國雄) said domestic kiwi is more expensive due to its limited supply. He said the office is working to expand cultivation and encourage consumers to choose Taiwan-grown kiwi to reduce carbon emissions and support sustainability. |
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| Sean Scanlan Taiwan News, Staff Writer | |
| 2025-11-11 |
