Kiwi originated in China, where it was known as the “Chinese gooseberry” and cultivated for centuries. In the early 20th century, it was introduced to New Zealand, where its cultivation was developed and refined, leading to the name “kiwi,” inspired by the country’s national bird.
From New Zealand, kiwi production expanded to several temperate regions around the world, including Europe, South America, and the United States. Countries such as Italy, New Zealand, and Chile became major producers of this fruit.
In Portugal, kiwi cultivation began more recently, finding ideal conditions in the northern part of the country, particularly due to adequate humidity, fertile soils, and moderate temperatures.
The evolution of agricultural techniques improved the quality and consistency of production, making kiwi an increasingly common fruit in daily consumption.
Today, kiwi is globally recognized and appreciated for its freshness, nutritional value, and versatility, while maintaining a strong connection to its Asian origin and New Zealand agricultural development.
