Kiwi cultivation is rapidly growing in Nepal’s hilly regions due to its exceptional health benefits and promising economic returns. Originally called the “Chinese gooseberry,” kiwi was rebranded by New Zealand after its national bird and is now thriving in Nepal at altitudes of 1,200-2,400 meters. Locally referred to as “Theki fruit,” kiwi flourishes in cool climates with ample rainfall and nutrient-rich, well-drained soil, making it an ideal crop for Nepal’s mountainous terrain. With its impressive nutritional profile, kiwi offers numerous health benefits, contributing to heart health, digestion, and immunity, while supporting rural economic development.
Nepali farmers cultivating kiwi can expect a yield of up to 1,000 kg per ropani (0.05 ha) by the fourth year, making it a valuable source of income in rural communities. The fruit is consumed fresh and is processed into a range of value-added products, including jams, juices, wines, and pickles, which enrich the local economy while promoting a healthy diet. Cultivation begins in the winter months (December-January), with each plant requiring a 3x3x3 ft pit filled with 40 kg of compost, 50g of urea, 100g of DAP, and 100g of potash.
Planting male and female vines in a 1:5-8 ratio is necessary for pollination, while a strong trellis system (6-7 ft high) supports the climbing vines. Regular irrigation and semi-annual pruning are essential to promote healthy growth and manage vine density. Fertilization needs to increase each year, reaching up to 60 kg of compost, 1.5 kg of urea, 1 kg of DAP, and 1 kg of potash per vine by the fourth year. Proper pest control and weed management ensure the vines remain healthy and productive, with November-December marking the harvest season when each vine yields around 50 kg of fruit.
Key health benefits of Kiwi
- Rich in Essential Nutrients: Just 100 grams of kiwi provides over 100% of the daily Vitamin C requirement, 332 mg of potassium, and 2 grams of fibre, contributing to immune function, cardiovascular health, and digestion. Kiwi also contains Vitamins E and K, calcium, and magnesium, making it a complete nutrient powerhouse.
- Heart Health Booster: Kiwi is known to reduce cardiovascular risks by lowering blood pressure and cholesterol. Its fibre and antioxidants improve blood flow, while potassium helps control blood pressure, reducing the likelihood of strokes and heart attacks.
- Supports a Healthy Pregnancy: Kiwi is rich in folate, a crucial nutrient during pregnancy that aids in fetal brain development and reduces neural tube defects. Its vitamins and minerals also boost maternal health, supporting energy and cell growth.
- Cancer Prevention: High in antioxidants, kiwi neutralizes free radicals that can cause DNA damage and lead to cancer. Regular consumption may help lower the risks of colon, liver, and other cancers.
- Digestive Aid: Kiwi’s high fibre content aids digestion, and the enzyme actinidin helps break down proteins, easing the digestive process and reducing constipation.
- Immunity Enhancer: With its high Vitamin C content, kiwi strengthens the immune system, reducing the severity and duration of respiratory illnesses and boosting defences for children and the elderly.
Kiwi is a versatile, nutrient-rich addition to Nepal’s agricultural landscape, whether enjoyed in fresh or processed forms. With significant health and economic benefits, kiwi stands poised to support Nepal’s rural communities and contribute to national health and food security.
