The Challenge for Chilean Kiwi to Become the World's Number One
Strong international demand and new technologies are driving a renewed era for Chilean kiwi. However, climate change, global competition, and the pursuit of better fruit quality pose challenges that the industry must overcome to continue growing.
After years marked by uncertainty and complex production conditions, Chilean kiwi has once again emerged as one of the most attractive fruit crops for the country’s export industry.
Today, Chile is the world’s third-largest kiwi exporter, with production concentrated mainly in the central-southern regions of the country and destined largely for international markets. The sector is currently experiencing a favorable period, driven by high prices and strong overseas demand, particularly from Asia and Europe.
“Yes, we are going through an excellent period for kiwi—glorious, I would even say—with extraordinary prices. Those of us involved in production today have the privilege of living through truly positive years. I imagine planted acreage is increasing and new technologies are being adopted, and that is an important point to highlight,” says Juan Pozo, partner at Frasol, a nursery specializing in kiwi production.
However, the favorable outlook is also accompanied by significant phytosanitary, climatic, and commercial challenges that could shape the future of the crop over the coming decades.
The Challenges of a Growing Industry
One of the main challenges is climate change and water availability. Kiwi is a highly water-demanding crop and particularly sensitive to extreme weather events such as heat waves, late frosts, and prolonged drought. Over the past decade, production regions have faced increasing pressure on irrigation resources.
Currently, the most widely grown variety in Chile remains the green kiwi Hayward, which has historically accounted for around 90% of national production. This variety stands out for its storage capacity, transport resilience, and strong acceptance in international markets.
In recent years, however, the industry has increasingly promoted varietal diversification, particularly toward sweeter yellow kiwis, driven by growing global demand.
“While this fruit has maintained strong international demand, I believe one aspect where we still have room for improvement as a Chilean fruit supplier—beyond its health benefits—is achieving a sweeter fruit. Chilean growers have been working toward this goal for quite some time, and there have been improvements, although further progress is still needed to make the fruit even more attractive to consumers,” says Jaime Pinilla, Head of the Kiwi Program at Copefrut.
The Growing Appeal of Yellow Kiwi
The global trend is moving toward sweeter fruits and differentiated consumer experiences. In this context, yellow kiwi represents one of Chile’s greatest opportunities.
Although Chile has not yet identified the variety—or varieties—needed to achieve full commercial consolidation, new yellow kiwi selections from different genetic lines are currently being tested across various regions of the country. These could become a major opportunity for Chile, enabling off-season supply to the vast Northern Hemisphere market.
Production is expected to increase primarily in the Maule and O’Higgins regions, where growers are seeking to diversify beyond traditional green kiwi and improve profitability.
Among the most widely cultivated options are Sungold-type kiwis and other selections developed to adapt to local climatic conditions.
“We are well positioned to develop yellow kiwi while continuing with Hayward. Yellow kiwi is aimed at markets that prefer sweeter fruit, such as Asia, although there is also a consumer segment that continues to value the acidity and other organoleptic characteristics of green kiwi,” adds Pinilla.
Innovation Starting with the Plant
Chile’s kiwi industry is also undergoing a significant process of modernization and varietal renewal. A growing number of producers have begun replacing older orchards with new varieties that are more profitable and better suited to current market demands.
In this context, the development of new propagation systems and rootstocks is emerging as one of the key strategies for achieving earlier productivity.
Mauricio Zúñiga, Key Account Manager at Agromillora Sur, explains that Chile has historically relied on two main formats for Hayward kiwi plants: rooted cuttings and plants grafted onto Bruno rootstock.
“These are the two formats that have historically been used in the country, and both have performed well. However, plants propagated from cuttings may present risks associated with wood diseases, while rootstocks produced from seed exhibit genetic variability, meaning that not all plants display the same productive behavior,” he explains.
To address these challenges, Agromillora is working with a system known as “own-rooted” or self-rooted plants, based on in vitro propagation. These plants are subsequently managed through pruning techniques designed to accelerate physiological aging and improve early production.
“The young plant is raised in the nursery and subjected to pruning practices that reduce juvenility. In this way, when it reaches the orchard, it has matured sufficiently to enter production by the third leaf, which is considered normal. This is a format that has been used in Chile before, but it is now gaining renewed momentum due to its genetic and sanitary quality, as well as its vigorous root system,” says Zúñiga.
The technique was adopted from Italian nurseries, which have spent more than two decades developing this type of production model.
“We traveled to Italy to learn this technique and adapt it to Chilean conditions. We expect to have a significant harvest next season to evaluate fruit quality, size, and yields. If the results are similar to those obtained in Italy, this could become a new boost for the industry and provide growers with greater assurance of receiving high-quality plants,” he adds.
In a global environment where competitiveness increasingly depends on efficiency, quality, and climate resilience, Chilean kiwi is turning to innovation as a key tool for strengthening its position in international markets. The challenge now will be to maintain the balance between productivity, quality, and sustainability in an industry determined to project itself successfully into the decades ahead.
