Our kiwis

Properties of the kiwi

The kiwi of the Garda Lake marketed by the O.P. C.O.P. is characterized by a bright green flesh and by the columella which is equally soft and edible. It is a fruit with a high level of sugar (not inferior to 12 degrees Brix when put on the market) with a sweet and sour flavor and with a peculiar aroma which recalls the scent of strawberry, grapes and pineapple, and which involves the columella too. The production of kiwis is concentrated in the Veronese communes close to the Garda Lake, where it is possible to find morainic and alluvial soils, fresh and permeable,

and where the climate is mitigated by the thermoregulatory action of the lake itself and by the Mounts Lessini, a natural barrier which protects from the cold northern drafts. In addition to this, the green pruning and the fruit thinning help increasing the quality of the product.


  • Rich in fibres, the kiwi improves the food transit through the digestive system and prevents constipation
  • t is ideal for diabetic people, because it regulates the intestinal absorption of the glucose
  • It has a high content of vitamin C, which helps the body’s natural defenses

The different varieties of kiwi grown in Veneto




Carton box (mono and double layer)


Small basket

1 kg.

Plastic returnable packaging


Marketing period

Kiwi originally came from China and there, more than seven-hundred years ago, it was considered an excellence. At the beginning of the 20th century the fruit, whose scientific name is “Actinidia chinensis”, reached New Zealand where it is largely produced and from where it is then exported to Europe and the United States.
The name kiwi derives from a New Zealand non-flying bird, covered with long and thin feathers and provided with a long bill. New Zealand and Italy are today the main producers of kiwis. Loving the warmest areas, this fruit has found in our country the ideal environment in the mild climate of the Garda Lake. Being close to the mountains determines strong temperature ranges between day and night in the period that precedes the harvest, with a consequent biggest concentration of nutritional fundamental elements such as vitamins and polyphenols.
It is a fruit very rich in vitamin C, fibres, vitamin E and potassium. The pectin contained in it generates a satisfying sense of satiety, helps lowering the levels of cholesterol and improves the food transit in the intestinal tube. The kiwi is generally eaten alone, appropriately peeled, or in fruit salads. It is also used as a food garnish and it is usually useful in the preparation of syrups and spirits.

Recapiti OPCOP

OPCOP 2007 - Consorzio Ortofrutticolo Padano Soc. Coop. | P. iva 02850670239 | C.F. 00168070142 | [0]