Kiwis used for making vinegar
In the case of kiwis, those of a suitable size are destined for the fresh market, while those that do not meet the standards required by the market can be used for processing. This is an example of circular economy applied to the primary sector, which proves that nothing is wasted from fruit.
We interviewed Federica Ferrari and her brother Enrico, founders of the start-up company L Agro del Kiwi, that produces vinegar, as well as vinegar glaze and jams, based on green pulp kiwi fruit.
In the photo, Enrico and Federica Ferrari.
L Agro del Kiwi is the company that processes the fruits grown on the lands of Oltre il Kiwi, a company run by the Ferrari family in the province of Latina in Italy, which has been growing Hayward kiwi fruit for about 40 years and produces it organically. With the generational turnover, the company s activity has focused on enhancing the value of less valuable fruits through the recovery of small sizes. The two two fundamental