Growing, Processing, and Marketing KiwifruitBy James A. Beutel, Frank H. Winter, Spencer C. Manners, Martin W. Miller

The kiwifruit (Actinidia chinensisanch), a native of south centraltuna, grows on a large, woody, de-duous vine. In 1906 it was invoiced into New Zealand under thetme of "Chinese gooseberry," andiring the next quarter centuryew Zealand nurserymen selectedrge-fruited seedlings, which heme commercial varieties. When

mesA. Beutel is Extension Pomologist,iversity ofCalifornia, Davis;Frank H.nteris Specialist, Spencer C. MannersGraduate Student, and Martin W. Mil-is Professor, Department ofFood Sci-

•e and Technology, U.C., Davis. The'hors express their appreciation tones J. Dunning, Sr., for editorial con-wtions, to Jack K. Clark and Jamesnnmg, Jr., for photographs, and to01Growers ofCalifornia, Inc., forpar-fir.cicia! assistance.

Zealand first began to export thefruits commercially in 1953, thename was changed to "kiwi," because the fruits superficially resemble New Zealand's native bird, thekiwi.

In 1935 the U.S. Plant Introduction Station at Chico, California, received plants of a large-fruited variety from a New Zealand grower ofChinese gooseberries. These plantsare the ancestors of most of the'Hayward' variety kiwifruit plantsgrowing in California today, andeven after 40 years, the parent vineis still fruiting. In 1974 kiwifruit became the internationally acceptedname of the fruit, replacing Chinesegooseberry and kiwi.

In the 1960s the Chico Plant Introduction Station developed cultural methods for the kiwifruit, andgrowers were encouraged to experiment with new plantings. Twogrowers imported several thousand

plants from New Zealand in themid-1960s to establish the firstkiwifruit vineyards in California.Limited nursery production beganin Chico in about 1960, and nurseries devoted solely to kiwifruit production began in Gridley in 1966. By1970 approximately 50 acres weregrowing in Kern and Butte counties.

California Survey

Information on age and size ofplantings was obtained in a recentsurvey of 160 growers, representing750 acres in 26 California counties.Most of the plantings, by growerswho responded to the survey weremade in 1974 and 1975 — 164 and260 acres, respectively, comparedwith 72 acres planted in 1973 and 85acres during 1967-72. Plantingswere primarily in sizes of 1 to 3 acres(38 growers in 1975, 21 in 1S74*. although in 1975, 14 growers o'a^te-J

THE BLUE ANCHOR, JANUARY/FEB^UA^Y. 1977

4 to ? i.crcs, 4 planted 8 to 13, and 5planted over 14 acres.

Considerable kiwifruit acreagewas not covered by this survey. It ispresently estimated that more than1,200 acres have already beenplanted in small commercial lots of 2to 25 acres from Chico south to SanDiego; however, about 100 acres arebearing (4 years and older). The1975 kiwifruit production was only120 tons, but acreage alreadyplanted in California could produce3,000 to 4,000 tons of fruit by 1980,compared to the 6,000 tons nowbeing produced in New Zealand.Full-bearing, 10-year-old kiwifruitvineyards produce 4 to 7 tons peracre.

Kiwifruit Plants

Kiwifruit vines are planted inrows 15 feet apart. Vines are spaced18 to 20 feet apart in the rows andare trained on strong trellises 6 feethigh. Because the plants are dioecious, 10 to 12 percent of the totalplanting must be pollenizers to ensure pollination by wind and by insects, primarily bees. Vines requireprotection from strong winds, preferwell-drained orchard soils, and needfrequent irrigation.

Vines begin to leaf out in mid-March and flower in early May; thefruits are harvested in November.Since the kiwifruit is a subtropicalplant, it freezes at temperatures of29° F and below when in leaf, but amature dormant vine may toleratetemperatures down to 10° F.

Kiwifruit vines are attacked by afew pests and diseases in California.These include root knot nematodes,omnivorous leaf roller, salt marshcaterpillar, oak root fungus, crownrot, and fruit decays caused by Bot-rytis and A Iternaria.

Harvesting and Storing

Kiwifruits are harvested whenthey reach at least 8 percent solublesolids. When cooled to a 32° F coretemperature within 12 hours afterharvest, the fruits can be stored up1to 6 months under commercial re-yfrigeration. About 7 pounds of fruitare packed in a plastic tray enclosedwithin a perforated polyethylenebag to minimize moisture loss; thisis placed in a wood or fiberboard boxfor shipment. The limited Californiaproduction has been sold mainly inlocal markets, but some fruits havebeen exported to Japan and Holland.

The kiwifruit's external appearance is not particularly attractive.The fruit, which is about the size

It is currently estimated that the 1£00 acres now planted to Kiwifruit in Californiawill produce 3,000 to 4,000 tons of fruit by 1980, as compared to the 6,000 tons nowbeing produced in New Zealand.

and shape of a chicken egg, has arelatively firm, greenish-brown skindensely covered with short brown

hairs. But the flesh is an attractiveemerald green color and has numerous small, jet-black, edible'seeds ar-

Composition of

edible portion of

fresh, frozen,and

canned

Kiwifruit, as

developed by the

University of

California

Constituent Fresh Frozen* Canned

° Brix at 20 °C 14.9 16.4 25.1

Moisture (%) 81.2 80.7 73.0

Ash (%) 0.45 0.53 0.45

Fat (Ether extract) (%) 0.07 0.08 0.06Protein (%) 0.79 0.95 0.89

Carbohydrate (%) 17.5 17.6 25.5

Minerals (mg/100g sample):

Calcium 16 18 23

Magnesium 30 27 30

Iron 0.51 0.51 0.40

Phosphorus 64 67 48

Vitamins:

Vitamin A (I.U.) 175 117 155

Vitamin C (mg/100g sample) 105 218* 103

Thiamin (mg/100g sample) 0.02 0.01 0.02

Niacin (mg/100g sample) 0.50 0.22 0.40

Riboflavin (mg/100g sample) 0.05 0.03 0.02

* Fruit immersed in a solution of percent citric plus 0.25percent ascorbic acid 3 minutes before freezing

t Due to pre-dip in ascorbic acid

THE BLUE ANCHOR, JANUARY/FEBRUARY, 1977 19

ranged in a circular pattern aroundthe center of the fruit. In cross-sect ion, rays of lighter colored fleshspread from the center almost to theskin layer. Between each pair of adjacent rays (locule walls) are severalseeds.

The New Zealand kiwifruit sea

son, including storage, extendsfrom May through November; Cali-ornia-grown fruits are available

from November through April.Thus, when California producesenough to meet the existing demand, fresh kiwifruit will be available the year around.

Prospects for Processing Kiwifruitby Freezing, Canning, Dehydrating,

and Juice Extraction

fore processing, except those to beused for juice. Two peeling methodswere explored — one using lye solutions and the other using a gasflame. The latter proved impractical, but the lye treatment workedsatisfactorily and was used in theresearch.

It was assumed that the lye, as abasic substance, might decrease thehigh concentration of ascorbic acidin the fruits. Surprisingly, a studyshowed that lye-peeled fruits retained a much higher concentrationof this important vitamin than didhand-peeled fruits (103.78 mg as-

o.bicae.dper 100 audible fruit fwlye-pec-led, compared with HI.33 Zfor hand-peeled fruits.. It was SJ»termined experimentally that »greater concentration of ascorbicacid existed near the skin than ,other parts of the fruit. Peeling b"knife removed some of the fruit lissue along with the skin. The lv,<treatment, with temperature andconcentration controlled, remov.-donly the very thin skin membraneIhus, not only was more ascorbicacid retained, but preparatory losseswere less (9.02 percent weight losshn«nHe;Pefe,d/erfus 13'72 percent inhand-peeled fruit).

Canning

oo?%Urlngo Kiw,ifruits are stored atTu ,or 3 ^eeks t0 3 months andthen allowed to soften at room temperature (65°to 70° F) just IsBartlett pears are handled for canning. Cold storage for at least 2weeks is necessary to induce soften"ing, which improves the flavor ofkiwifruit whether they are cannedor eaten fresh.

Fresh, partially softened, wholekiwifruits were peeled in a 15 percent lye solution for 90 seconds ato?Qon#, temperature (approximatelyjlo b). I he fruits were removedfrom the solution, washed in coldwater, trimmed by hand, and rinsedagain. Then 19.5 ounces of fruits and10.5 ounces of 33° Brix syrup wen-packed into No.2% cans, which werethen vacuum sealed. The fruits werecooked in the cans at 212° F for 21minutes and then were water-cooledbefore storage at room temperature.

Freezing

Freezing. Caustic-peeled fruits,sliced transversely into approximately 1-cm-thick sections, weredipped for 3 minutes into a solutionof 12 percent sucrose, 1 percent ascorbic acid, and a 0.25 percent malicacid. The purpose of the dip treatment was to inhibit enzymatic andnonenzymatic changes during processing and storage. The slices werethen frozen by one of two IQF (individually quick frozen) methods — inliquid Freon at -22° F, or in an airblast at -40° F. When frozen, theslices were packaged in polyethylene bags and stored at 0° F.

Dehydrating

Dehydration. In preliminary experiments, fruits were cried at vari-

With many newly introducedcrops, production eventually exceedsthe fresh-market requirement, andother outlets must be found for thesurplus. Anticipating a future kiwifruit surplus, the Department ofFoodScience and Technology at Davis hasstudied four processing possibilities— freezing, canning, dehydrating,and juice extraction. With eachmethod, the nutritional value of theprocessed product has been compared witn that of unprocessedfruits.

Peeling. Because of their hairyskin, kiwifruits must be peeled be-

20 THE BLUE ANCHOR, JANUARY/FEBRUARY, 1977

ous temperatures. It was found thatthe iye-peeied whole fruit could bedried to a good consistency, and darkening could be prevented, provideddehydrator temperatures were keptbelow 150° F. The dried product wasquite acidic to the palate, but a pre-ciip in a sugar solution before dryinghelped to improve the flavor.

Juice Extraction

Juice extraction. Overmature orirregularly shaped fruits that wouldnot lend themselves to other processing methods were washed and putthrough a Model No. 3600 BrownFinisher. The finisher, fitted with a0.01-inch screen, removed hairs andseeds as well as the skin, producinga rich green juice.

Observations. Canned kiwifruitstored for approximately 5 monthswere studied subjectively and analytically. Subjectively, it was foundthat canning had changed some fruitcharacteristics considerably, ascompared with those of lye-peeled,unprocessed fruits. The cannedfruits had changed from a light,bright green to a darker, yet not un-

Bightly, duh green, and the texturewas considerably iess firm than thatof raw fruits. Canned fruits had amuch milder flavor than did freshkiwifruits, and storage in syrup hadmade the fruits quite sweet. Although the flavor of the cannedproduct was not similar to that offresh kiwifruits, the taste was considered very pleasing, and more desirable to some judges than that ofthe fresh fruits. Analytically canning was found to have little effecton the composition of the fruits (seetable).

Comparing Flavor

Frozen, sliced kiwifruits wereclosest to fresh fruit in appearanceand flavor. The fruit slices, both frozen and thawed, maintained most oftheir textural integrity and brightgreen color. They also retained thefresh-fruit flavor characteristics butwere judged less sweet. No off-flavorwas detected, provided care wastaken to freeze only fully ripe fruit.Freezing did not cause large compositional changes (see table).

Fresh and frozen kiwifruits werefound to contain 66 calories per 100

grams edible portion, or 65 ca orper fruit of 30 size and 52 calories ithe 40 size. Canned fruit containabout 50 percent more caiories thjfresh fruit, due to the added sugar

Kiwifruit juice was very pleaseto the taste and could be consulas a single-strength juice. Becauseits acidic nature, some consumemight want to add sugar or bierkiwifruit juice with other juices.

Results of the present study indcate that kiwifruit can be succes;tully preserved by canning or free;ing. Frozen fruit slices maintaineexcellent quality after thawing ancould contribute both color and tastto a fruit salad or desert.

Even though the canned fruithad changed in color and flavor, acompared with fresh fruits, thewerestill considered very acceptabi'by the judging panel.

The vitamin C concentration iifresh kiwifruit and in expressecjuice is especially high — more thartwice that in oranges. The tartnes:due to the acidity makes the juicePartacularly desirable for blendingwith bland juices, such as those oipear arid papaya, or for use ssingle-strength breakfast drink

Kiwifruit Pioneers Tanimotos Still See Bright Future

MM W WW?' ri^"f;,d,sTSr his eXCellent 1976 Ki«'<frui' harvestWith ,/ttPl Wilson ofBlue Anchor

THE BLUE ANCHOR, JANUARY/FEBRUARY, 1977

of 7 tons an acre

The Tarumoto Brothers stillshaketheirheads with disbelief when the?discuss the production and profitstheyve obtained from a reiativefvfew acres of Kiwi on their plantingnear Gndley in the Sacramento Valley.

With 11 years of Kiwi growinebehind them, George, Mori, and Jim1animoto are among the most experienced Kiwi growers in CaliforniaIhey are also one of the majorsources ofKiwi plants for new growers. But don't bother calling themfor plants this year — they're already booked solid until 1978.

If it hadn't been for a period ofadverse weather, the Tanimotos wouldprobably still be farming just clingpeaches and prunes on their 150acre orchard that has been in thefamily for over 50 years.

Initial Planting

It all started when an unseasonalrain on August 11 destroyed most oftheir 1965 cling peach crop.

"Right after that rain, we were listening (o the radio one dnv. and

21

heard .1 report about Kiwi bringing$1.50 a pound,' says George. "Wedecided right then and there we'dgive this new fruit a try."

The Tanimoto brothers started byplanting one acre in a cleared section of their peach orchard. Concurrently, they started their Kiwi nursery by necessity, since there was noother source for plants.

They continued to nurse this firstplanting along for three years, butat the same time couldn't really seemuch future for Kiwi fruit in thiscountry.

60 Cents a Pound

Then in 1971 they harvested theirfirst crop from this one acre, at aprice of 60 cents a pound.

"As soon as this word got out, allhell broke loose," Mori says. "Before,we couldn't give our nursery plantsaway. But once people heard of ourreturn on this crop, we started getting all kinds of requests for plants."Today, they sell these same Kiwiplants at $8 each, and can't keep upwith the demand.

Still, back in 1971 they weren'tconvinced that this price was anything but a fluke.

The next year, in 1972, their oneacre produced a clear profit of$4,500. The third year crop in 1973provided a net return of $13,000trom this same acre.

"About this time," says George,"wedecided that Kiwi were for real,and began planting in earnest."

Today, they have 21 acres ofKiwi,and another seven acres beingplanted this winter.

This past fall, their original vines ,—now 8 years old, produced nearly '9 tons per acre of Kiwi fruit. Their 4year old plantings produced 7 tonsper acre.

8-Year Vines

The eight year old vines have justabout reached mature production, inthe opinion of Mori. He places mature production at between nine andten tons per acre.

The Tanimoto brothers agree withjust about all other Kiwi growersthat this fruit is not the easiest inthe world to raise.

On the other hand, they point outthat Kiwi are not particularly susceptible to pests so far, and also thatrain damage is not a problem.

"Probab)y the biggest reason most

>2

anH lannm0Ji0 bmthe™ aPPjy water by overhead sprinklers on one Kiwifruit plantingand by flood on another. They find the Kiwi plants rather exacting n their waterrequirements, and observe careful irrigation practices.

growers have reported such difficulty in getting Kiwi plantings established is because they havestarted out with such small plants,"George says.

To overcome this, the Tanimotossell all their plants as two year olds,and bare root for dormant seasontransplanting.

Bare Root Plantings

George is of the opinion that bareroot planting improves stand potential over container planting, since itallows the root to grow in any direction it desires, instead of restrictingits growth in a container.

The Tanimoto brothers applywater by overhead sprinklers on oneplanting, and by flood on another.They find Kiwi plants rather exacting in their water requirements, andobserve careful irrigation practices.

Mori speaks for all three brothersin pointing to a tremendous futurefor Kiwi production in California.

"Most California fruit crops arealready in trouble from overproduction," he says, "a difficulty that isfurther compounded by the fact thatgrowers can only market this production in one or two ways."

Kiwi fruit, on the other hand, hasboth a substantially greater potential in the fresh market as well as avery diversified potential in the processed product market, he believes.

This potential is furtherbrightened by the fact that the bulkof California Kiwi production is currently being exported to overseasmarkets.

Also, George points out there isrelatively little competition forCalifornia Kiwi fruit on the freshmarket during the winter andspring months, as compared to NewZealand Kiwi fruit which must compete with the complete array ofCalifornia fruits during the summermonths.

Good Market

Given these facts, all threeTanimoto brothers firmly believethere is a good market for severalthousand acres of Kiwi fruit production in California.

The biggest problem that the industry as a whole may face in thenear future is that some areas currently under cultivation may notprove adoptable to profitable Kiwigrowing. Presently, Kiwi are beingplanted literally from San Diegonorth to Redding.

What area or areas may prove outto be the best growing districts forKiwi over the next few years remains to be seen.

But for sure, the Tanimotobrothers are convinced that Kiwiplantings perform well in their areaof the Sacramento Valley.

THE BLUE ANCHOR, JANUARY/FEERUARY, 1977

Askop Farms California's Largest Kiwi Planting

When Veterinarian Bob Allen andOral Surgeon Rudolph Kopferformed a partnership in 1972 tomake a modest investment in Kiwigrowing, little did they realize; thatfive years later they would be theoperators of the largest single Kiwiplanting in the country.

Their story is typical of the difficulties that many professionalshave encountered with agriculturalinvestments, but in their case atleast these difficulties may just endup making them the nation's leading Kiwi growers and packers. Andwho knows — the way Kiwi pricesare going — perhaps they may endup millionaires as well. But thatstill remains to be seen.

Today, Bob Allen devotes as muchtime to the management of this Kiwioperation as he does to his veterinary practice in Chico. Which is understandable, considering the factthat the company he now heads —Alkop Farms, expects to have a totalof 94 acres of Kiwi vines in theground by this year, and also nowhas its own packing operation.

By any standards, Alkop's Kiwiplantings are among the most substantive in the industry, utilizingboth drip irrigation for fast vinegrowth and overhead sprinklers forvine watering and frost control.

This present development is a farcry from the idea that first germinated in the minds of Dr. Allen andDr. Kopfer. Looking for an agricul

tural investment opportunity, andwith a strong belief in the future ofKiwi fruit in this country, theystarted out by purchasing enough

Two key Alkop employees are Tom Schutz, who worksas packing plant manager as well as in (he field, andRich Smith who operates nursery and also works as afieldman

THE BLUE ANCHOR, JANUARY/FEBRUARY, 1977

Kiwifruit have been packed for first time this yAlkop Farms, at new packing plant. Kiwi Patapproximately 6l-i lbs. of fruit.

ear bys hold

23

Kiwi vines IVom the now defunctCalchico Kiwi Company in 1972 toplant 26 acres.

Shortly after this, in 1973, theyformed a limited partnership withjthers who also wanted to invest in:he future of the Kiwi industry. This(roup then purchased enough plantsor another 40 acres, from Calchico.

In addition to purchasing plantsrom Calchico, which at the timevas the prime nursery source for£iwi, they also contracted with theompany to farm this 40 acres.

Personally Involved

They experienced numerous dif

ficulties in obtaining their plantsaind in getting their plants in thegrround.

As a consequence, Allen andKvopfer became more personally involved in studying the suitability ofthieir land and water supply, as wellas their capability for undertakingfairming operations and the future ofthie industry in general.

They became increasingly concerned and in 1974 contracted an attorney who in concert with Cal-chiico's counsel worked out a newagjreement. This agreement put Dr.Allien and Dr. Kopfer very much inthie Kiwi business, as generalpairtners in the 40 acres, as well asjonnt partners in the original 26acres.

High expense of establishing Kiwi vineyard is indicated by this new plantingpreparation.

Some two years after "entering"the Kiwi business, Allen says theyhad yet to obtain their first Kiwiplants. In order to protect the limited partnership they purchasedenough additional vines in 1974 toplant the 40 acres, from RobertSmith at Sierra Tropics NurseryFinally, in the winter of 1974-75they obtained some vines and placedthem in their newly-established,state certified nursery measuring100 by 1,000 feet and enclosed by achain link fence.

Alkop Nursery

This nursery was established onpart of an 87 acre plot just outsideChico, purchased by Allen andKopfer in the summer of 1974. Inaddition to their own plants, theyalso agreed to transfer 3,000 plantsfrom the Calchico Nursery for DonBoehme of San Diego County.

During 1975 Dr. Kopfer visitedthe Brokaw Nursery in Saticoy. TheBrokaw Nursery has long been oneof the leading producers of avocadoand citrus trees. Hank Brokaw andBurt Silva of this nursery had beencarefully producing Kiwi vines andhad just entered the market on alarge scale. Dr. Kopfer was amazedat the size of the plants that wereavailable and scheduled a furthermeeting. At this meeting, a contractfor 5500 of these vines was placed.So at long last, in the springof1976,the 40 acres were planted. HankBrokaw and Burt Silva have beencontinually involved with this planting. Theyhave a contact with AlkopFarms to continue their consultinginvolvement through the spring of1977. e

In the meantime, some of theirplants were beginning to bear.Alkop Farms decided to build its

THE SLUE ANCHOR, JANUARY/FE3RL'A?Y. -?77

Alkop Ranch

Manager Jim

Adams inspects

new Kiwi vine

planting which

has reached wire,

and will begin

producing fruit

next season. Drip

irrigation tube at

bottom carries

water direction to

root zone ofeach

vine.

Alkop Kiwi

nursery is located

in greater

farming complex,

and is completed

enclosed by chain

link fence for

certification.

Plants are

transferred to

vineyards at two

years ofage.

own packing ;iior.t to handle thesecrops and those of other growers.

"We made this decision on twobasic facts," Allen says. "First, wedecided by this time that come whatmay we were in the Kiwi business tostay; second, we felt there was a definite need for a commercial Kiwipacking operation to handle thegrowing volume of fruit in thenorthern part of the state."

New Plant

AEkop Uses Permanent Clover Cover Crop

Construction on this new plantwas initiated in the spring of 1976.

It was completed ahead of the1976 packing season in October, andwas used this past fall to pack approximately 2,000 flats of Kiwi fruit,each containing approximately 6-1/2pounds. The vast majority of thisfruit was custom packed for othergrowers.

This fruit was fed from woodenpicking boxes onto the start of thepacking line. It was then conveyedacross a brushing machine to remove the fuzz off the surface of thefruit. The Kiwi were then conveyedpast packing stations on a continuous now line, for place packing inboth wood and corrugated shippingflats. The fruit was then coveredwith a plastic curtain to prevent dehydration during the prolongedstorage period. The fruit werepacked in sizes ranging from 25 to54 per flat.

Following packing, the Kiwi wereconveyed to an accumulating point,for transportation to one of two PFEvans purchased by Alkop for use asrefrigeration rooms to hold the Kiwifruit until as late as next April andMay.

Capital Infusion

This packing plant, as well asAlkop plantings, have required acontinuing infusion of capital. Thisin turn has kept Alkop on a verysound financial basis, so much so, infact, that it has recently beengranted the first agricultural loanon Kiwi fruit by either a commercialbank or the Farm Land Bank.

"This loan was granted us by theCrocker National Bank, and it represents a major breakthrough as faras the future of Kiwi fruit production in California is concerned,"Allen says.

During all of their turmoil theyseemed to stimulate continued interest in other investors as they nowhave three additional plantings

Bob A lien says

permanent clover

cover crop

provides Alkop

Farms with up to

80 pounds of

useable nitrogen

each year. Also,

deep clover roots

aid water

penetration.

Cover crop also

helps keep dust

down.

which they are supervising. Twomore on their Chico property whichwere completed in early December,and a 31 acre planting near Gridleywhich has been completed in lateDecember. This now provides Alkopwith a 1976 total of 94 acres.

From this acreage, Allen eventually expects to obtain an averageproduction of 5 pounds per plant, bythe fall of 1977. He estimates a production of 52,000 pounds from thisacreage, and by the fall of 1978 heexpects this production to triple to150,000 pounds.

Commercial Scale

"Even by the fall of 1977, we expect to be on a commercial operatingbasis,'* Allen points out. "With ourown fruit supplemented by fruitfrom other growers, we should packat least 20.000 flats next fall."

All of Alkop plantings are on dripirrigation and overhead sprinklers.

THE BLUE ANCHOR, JANUARY/FEBRUARY, 1977

"We figure the drip irrigation willsave us a year in reaching production," Allen points out. "The overhead sprinklers, on the other hand,will provide us with both frost andheat control, as well as a supplemental irrigation system as the vinesgrow older."

These vines are being transplanted from the Alkop nursery attwo years of age, which Allen saysgives them a good start. In this nursery, Alkop grows the new vinesfrom seedlings, and then grafts themover to male and female tops in thedesired ration of one male to every 9female plants.

Vine Plantings

The vines are planted approximately three ieei out from seven foothigh wooden crossarms. They arestaked until reaching the wire thatruns the length of the rows, in a system very similar to that used by

25

grape* grower*. Alter the vines reachthis trellis wire, the fruiting woodenis trained to run along the wire inboth directions. This heightsimplifies harvesting of maturevines.

Allen says they have found fewdisease problems to date with theirKiwi plantings. Diazinon provideshem with a good general insec-icide, he says for which they have a/ariance, even though Kiwi are not>n the label for this chemical whichequires them to use it at their ownegal risk. The summer heat that>ften reaches 110 degrees in thevhico area eliminates mildew as airoblem. To keep dust down andacilitate fall travel in the plantings,ilkop has also constructed all/eather gravel access roads.

As a general rule, Allen says theeciduous Kiwi plant requires 40ays of below 40 degree temperaturea set fruit buds properly. "Our area,f course, is ideal in this respect," heays.

Remain Optimistic

Allen and Kopfer remain highlyiptimistic about, the future of Kiwiruit. And they remain determinedo use the best possible productionechniques, on their own plantingss well as those they manage forthers.

"For example," Allen says, "we re-ently planted a legume cover cropetween our Kiwi rows, using a spe-ial Pel-Kote mix we obtainedbrough Ramsey Seed, Inc., of Man-sea. This seed was inoculated withpecific strains of rhizobia for fasteed germination and rapid standstabiishment."

In addition to providing Alkop'ith cleaner rows, this cover crop'ill provide from 30 to 80 pounds ofsable nitrogen a year, through theitrogen fixation process of the;gume plants.

"Also," Allen says, "the deep rootsf these cover crop plants will in-"ease water penetration, providing

lioh Allen makes

check on

Kiwifruit reudy

for shipping.

Alkop Forms has

turned marketing

over to Blue

Anchor. Kiwi are

precooled and

stored in

con verted PFE

refrigerated vans.

better utilization of irrigation water."

At present, Alkop Farms has 10full time farming employees, including three graduates of agriculturalcolleges with extensive Kiwi growing experience.

Blue Anchor Contract

Alkop has signed a contract withBlue Anchor to market its fruit."They have the greatest experiencein Kiwi marketing of any sales organization in the fruit industry," hesays. "Also, with their refund program, they offer us the lowest costmarketing program available. BlueAnchor is also a major marketer ofKiwi from New Zealand during thesummer months, which enablesthem to supply retailers with Kiwifruit year-round."

Joel Wilson of the Blue Anchorfield department works closely withAllen in coordinating Alkop's packing and shipping activities with theBlue Anchor sales department in

Sacramento. In addition to Alkop'sproduction, this sales departmentalso handles marketing for severalother Kiwi fruit growers in otherareas of the state.

Growing

After a start that would certainlydefeat many people, Allen andKopfer believe they have reallyturned the corner with AlkopFarms. "The fact is we now havepeople coming to us," he says.

Commitment to Success

With this commitment to success,supplemented by an obvious degreeof continuing enthusiasm on thepart of Bob Allen, Alkop Farms appears on its way to becoming one ofthe leaders of the new CaliforniaKiwi industry, which has alreadygrown to over 2,000 acres within thelast few years and appears headedtowards several thousand additionacres within the next few years.

Enjoy Blue Anchor 6 Times In 1977!starting with this issue, you'll

be receiving Blue Anchor 6 times in1977: Issues will include January/

February, March/ApriS, May/June, July/August,September/October, and November/December

THE BLUE ANCHOR, JANUARY/FEBRUARY, 1977