| A Version - 16/05/2007 |
| PRODUCT |
KIWI FROM CORSICA |
| Characteristics |
Fruit from a sturdy and prolific nature native of China, the kiwi is today cultivated in France. Introduced in Corsica more than 25 years ago, the kiwi maintains its nutritional dietetic qualities. Thanks to the volcanic residues in the Corsican ground, it is a well-keeping product. The exceptional light of the island brings also a superior taste |
| Variety |
HAWYARD |
| Production |
25 000 tons |
| Tonnage A. Fabre |
500 tons |
| Harvest |
|
| Conservation |
4 months at 1 to 3 degrees |
| Palettisation |
60x40 → 65 colis - 50x30 → 88 colis |
| Packaging |
Trays: 50x30 → 3kg et 10 kg – 60x40 → 12 kg |
| Shipping |
Every day in Marseilles or Toulon by boat in trailer or container |
| Exclusive brands |
CAPIC, OPAMA |
| Caliber |
20 |
23 |
25 |
27 |
30 |
33 |
36 |
39 |
| Diameter |
≥135g |
125/135g |
115/125g |
105/115g |
95/05g |
85/95g |
80/85g |
75/80g |
| Kiwi and Health |
Kiwi seems to be the ideal fruit. Indeed, it has a moderate caloric contribution 47/100g and an exceptional vitamin contribution dominated by the rate of vitamin C (between 80 and 130mg/100g), well protected by its skin. The kiwi supplied also a considerable quantity of vitamin E 3 mg/100g and a wide range of vitamin of the group B, in particular the vitamin B – (important function in the synthesis of neuro-transmitters) and anti-inanimate vitamin B9 It also contains various minerals: potassium 300 mg/100g and magnesium 17 mg /100 g. Numerous oligo-elements are present notably iron, copper and zinc |
