Mr. Tsiakidis emphasizes: “These kiwis are being traded irregularly to wholesalers abroad, such as in Rotterdam, without documentation from the competent Greek authorities (DAOK), while the designation ‘summer kiwi’ or other names given to them are merely crafty inventions to mask this irregularity. For years, every September, we have held meetings at the Greek Ministry of Rural Development and Food on this issue, submitting specific technical proposals to address it, but the authorities turned a deaf ear. It is like a voice crying in the wilderness.”
“This situation can have only a negative impact. It tarnishes the reputation of Greek kiwi quality and seriously undermines its export prospects. The only Greek kiwis currently on the market with proper ripeness are limited quantities of the yellow Soreli variety. The first properly ripened green kiwis will be the Green Light variety, arriving in the first ten days of September, while the Tsechelidis will reach proper ripeness around mid-September,” the director of the Greek cooperative reports.
Regarding the main volume of Greek production, the Hayward kiwis, Mr. Tsiakidis notes that they will ripen in time to enter the market from the start of the season, with medium-sized fruits prevailing in the Episkopi region, which are considered preferable.
However, he expresses some caution regarding sales in the U.S. market and the possible impact of the increased American tariffs on other markets as well. “The higher tariffs will obviously pose a challenge. Nevertheless, an accurate picture of the American market climate will become clear at Fruit Attraction, which serves as a key point for business discussions on kiwi,” Mr. Tsiakidis concludes.
For more information:
Nikos Tsiakidis
A.C. Episkopi
Tel: +30 233 204 4770
Mob: +30 693 276 4670
Email: info@asepiskopis.gr
https://www.asepiskopis.gr/en/home/
