Chilean kiwifruit exporters will be subjected to new quality parameters being implemented by the Fruit Exporters' Association (ASOEX) from this coming season. 

ASOEX said the measures were aimed at improving the competitiveness of Chilean kiwifruit in an increasingly demanding global market.

Speaking at a grower event held in Curicó, the association's president Ronald Bown said it was important that there be a consensus in the industry over the importance of fruit quality and consistency.

"This makes the consumer trust us more, and this is our goal with the new parameters," he said.

Kiwifruit Committee president Carlos Cruzat said: "A consensus has been reached on the need to act and make changes, as they are essential for us in order to make the leap that this sector requires to improve its quality and competitiveness in an international scenario of greater volumes of kiwifruit, new competitors, an increase in the global quality of kiwifruit, new varieties and new market opportunities."

He highlighted this was especially the case in China, where consumers demanded a sweeter-tasting fruit.

Cruzat also explained that the incoming changes did not only relate to fruit maturity, but also to improving the processes of production, export, and postharvest.

Kiwifruit Committee head of technical Marcela Basualdo explained to growers how they could best transition from the previous parameters to the new ones, which will be implemented over a period of two years.

Under the new measures, the fruit should have soluble solid levels of 6.2% and average dry matter levels of 16% to be harvested.

Basualdo said that using the previous parameters, the majority of fruit was ready to be harvested between week 8 and 13, but in general more favorable levels of soluble solids and dry matter could be achieved in week 14-19.

"This season will begin with us asking for an average of 5.8º Brix in soluble solids with no fruit below 5.0º. Meanwhile, in terms of dry matter, the average will be 16% with no fruit below 14.5%," she said.

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