The kiwi is a shrub with red flowers or white. The leaves are oval and bottom have fluff. The fruit pulp is edible and, with a sweet and sour taste. The outer part is brown and the inside is juicy, green and small sporakia, black.
Origin
China is prevalent hometown of kiwi, from ancient times. The best known species grown in Greece called the Great Kiwi. The plant was native to China and then traveled to the 19th century in Britain and in 1906 in New Zealand. The name, however kiwi (Kiwi) comes from the namesake bird, which is a national symbol of New Zealand, where he lives alone. The name that got the kiwi from horticulture Hayward Wright (1873-1959), who experimented with plants and managed to create the variety that is known today. In its current form, the kiwi grown since 1950.
Cultivation
The plant thrives in fertile and moist soils. The seed of the plant is in the spring and harvested in mid-October.
The kiwi to thrive need areas with mild winters and hot, humid summers. For this reason, the Greek area cultivated in Pieria, where he has secured a designation of origin (PGI) since 2002 [1] on the river in Fthiotida Sperchios which has been established with a certified designation of origin (PDO) and Pella, Imathia, Messolonghi, Chania, Rethymnon, Arta and Preveza.
Nutritional
The kiwi fruit is rich in potassium, magnesium, phosphorus, fiber and minerals. It also has more vitamin C than any other fruit, if only to be consumed immediately after cutting, to avoid losing vitamins. The existence of many vitamins makes the kiwi as the best means of defense against microbes. It also removes the risk of blood clots in the circulatory system and ensures proper digestion and proper bowel function. Finally, it helps to improve eyesight because of the antioxidant lutein contains.