Business Opportunities in Agriculture: 150 Field Interviews (Book)

Kiwi fruit cultivation in Kashmir vale

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Kashmiri soil is all set to produce New Zealand’s national fruit – Kiwi, as Valley Jammu and Kashmir Medicinal Plants Introduction Centre JKMPIC would be planting 22,000 plants of Kiwi from the ensuing plantation season.

“Now, after four years we may have another fruit – Kiwi - available in the market. We will plant 22,000 plants of Kiwi this season, which will bear fruits after four years,” Director Jammu and Kashmir Medicinal Plants Introduction Centre JKMPIC,.Sheikh Gulzaar said. Excited over the increase in the annual production of indigenous varieties of fruit and expansion in total horticultural area, Sheikh Gulzaar’s fresh vision is to introduce new exported varieties of fruit in Kashmir, so that “Kashmir’s Fruit production offers a wide variety of fresh fruit in market.”

“We are blessed with temperate climate and fertile soil, so we do not face any challenge while introducing new imported varieties on our soil. Kiwi is a temperate fruit, and Kashmir’s climate and soil is apt for its growth,” Sheikh GULZAAR said.

He added that Kashmir witnesses 10 percent increase in its annual fresh fruit production. “We are happy with the production of our fresh fruit. Now our focus is to enhance the quality of our produce and to introduce new varieties of international standard. Kiwi fruit is one of the new varieties,” Sheikh GULZAAR added.

For introducing new fruit in the Valley, Jammu and Kashmir Medicinal Plants Introduction Centre JKMPIC exported the ‘Kiwi plant material’ from New Zealand two years back and propagated it into a mother plant in a high-tech green house at in Kashmir . The mother plant later propagated into thousands of Kiwi plant saplings, before being introduced into fields.

The kiwifruit (Actinidia deliciosa) is a large, woody, deciduous perennial vine native to the Yangtze Valley of China. Seeds from China were taken to New Zealand and planted in 1906. Kiwi, besides being the national fruit of New Zealand is also one the country’s major exports vine.

“It (Kiwifruit) is brown, egg sized and covered with fuzz. When sliced, the fruit yields an attractive emerald green flesh with rows of small, dark, edible seeds, and a light cream colored center. Its flavor is similar to a blend between strawberry and pineapple. The kiwifruit is high in vitamin C and can be used as a tenderizer when rubbed on meat,” Sheikh GULZAAR said while giving the description of the Kiwifruit.
More details: Jammu & Kashmir Medicinal Plants Introduction Centre
 
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