The Dulcis® kiwifruit harvest is coming to an end. This variety was developed by New Plant in Forlì, in collaboration with the Universities of Udine and Bologna, and is produced and marketed exclusively by the Agrintesa-Alegra, Apofruit Italia and Orogel Fresco cooperatives.
Dulcis fruits are characterised by the typical taste and aroma of golden kiwis, yet in a green-fleshed version. The typical acidity of green kiwifruits is balanced by a high Brix level and a high dry matter content, resulting in a combination that meets the tastes of operators and consumers alike.
Mirco Zanelli of Apofruit explains that "we have completed about 90% of the harvest. The production areas are those typical for kiwifruit. Quality is very good and the yields are in line with expectations.
Commercial activities are planned and will be aimed abroad as well. "This year we have larger quantities available, so we will be able to reach more markets and on a continuous basis," Zanelli points out.
Dulcis kiwifruits are cultivated by the members of the Op on about 300 hectares, with the aim of reaching 500 by the end of 2025. Having reached such a high number of hectares in a short time is synonymous with confidence and positive feedback. The regions where they are cultivated are Lazio, Emilia Romagna, Calabria, Veneto, Friuli and Basilicata.
"Grades are very good," says Mauro Laghi from Alegra, "in line with what we had already noted in 2023. Another thing that surprised us was the dry matter content, which is very high this year, as is the Brix level. Marketing should start on 4 November and, as of that date, the produce will be able to express its full organoleptic potential." Harvesting was timed as expected, i.e. 10-15 days before Hayward and after the golden varieties.
Vincenzo Finelli from Orogel Fresco states that "Dulcis is proving to be a variety able to adapt to the climatic situations we are witnessing, such as the few hours of cold weather in recent years or peaks of high summer temperatures, all without compromising its high productivity. Farmers are therefore satisfied with how the plants are reacting, which is not to be taken for granted.
Last year was the first with have sufficient quantities to make an initial commercial judgement, when over 160 tonnes were sold on the Italian and German markets, plus some batches in Belgium and Spain, both in the general markets and big retail chains.
"This year," conclude Finelli, Laghi and Zanelli, "we have more produce available - about 600 tonnes - and always of a high quality, ideal for standing out on the market and making the fruits known to a wider audience of operators.
For more information
Dulcis Kiwi Company srl
via Malpighi, 5
47122 Forlì (Italy)
www.kiwidulcis.it