# Buy wholesale puree kiwi

## Product Summary
Natural kiwi puree (11,5–18 Brix) from Italy. High-quality raw material without additives for the production of nectars, yogurts and baby food.

## What is our product used for?
- **Concentrated juice or puree (AIJN):** Production of 100% reconstituted juices.
- **Stabilized raw material:** Production of fruit drinks, craft lemonades and smoothies.
- Creation of fruit fillings for bakery and confectionery products.
- Production of natural fruit jellies, marmalade, ice cream and yogurts.
- Use as a natural sweetener and flavoring agent.

## Digital Tools for Technologists
- **Interactive Brix Calculator**: Calculate dilution ratios and raw material mass for your production batch.
- **Direct Link**: [Open Brix Calculator](https://anix-bg.com/laboratory.php?product=fruit-puree-kiwi)

## Supply Information
- **Brand**: ANIX (Expert B2B supplier)
- **Packaging**: Industrial Aseptic Drums (200-265kg net weight)
- **MOQ**: 1 Metric Ton (Custom industrial volumes available)
- **Certifications**: ISO 22000, SGF, Kosher, Halal (depends on specific lot)

## Product Variations
### Fruit Puree / Puree Concentrate
Natural kiwi puree (11,5–18 Brix) made in Italy. The product is made from ripe fruits by mechanical processing that preserves natural color and aroma. Contains no sweeteners or preservatives.

- Technical parameters: Acidity 10–17 g/kg, Bostwick viscosity 7–17 cm.
- Quality standards: The product fully complies with EU regulations on raw material safety and is suitable for the production of baby and diet food.


Supplied in aseptic barrels of 210 kg. Widely used in the production of yogurts, ice cream and juices with pulp.

## Detailed Technical Specifications

| Specification | Brix | Acidity | Viscosity | Origin |
|---------------|------|---------|-----------|--------|
| Kiwi puree 15 Brix (Italy) | 11.5-18.0 | 10-17 g/kg | 7-17 cm | Italy |

## Global Harvest Calendar
| Region / Country | Harvesting Period |
|------------------|-------------------|
| Northern hemisphere | October, November, December |
| Southern hemisphere | March, April, May, June, July, August, December, January |

## History, Facts & Cultural Context

Kiwi: Chinese Gooseberry and a "Vitamin Bomb"

    
        Etymology and Name Changes: The kiwi's original name was "Chinese gooseberry" (or Yang Tao). The fruit got its current name in 1959 in New Zealand. Local growers renamed it after the national kiwi bird — equally brown and fluffy.
    

    
        Homeland and the Giant Vine: The kiwi's homeland is the Yangtze River valley in China. The plant is a vigorous tree-like vine reaching 15 meters in length. Botanically, the kiwi is a giant multi-seeded berry.
    

    
        Vitamin Record Holder: One kiwi contains twice as much vitamin C as an orange and almost the entire daily requirement of folic acid. This makes kiwi puree an indispensable base ingredient for "immunity" drinks.
    

    
        The Enzymatic Power of Actinidin: Kiwi contains a unique enzyme — actinidin. It instantly breaks down proteins, which is why kiwi puree is the world's best natural marinade for any kind of meat.
    

    
        Gold and Green: There are two main commercial varieties: classic green kiwi (Hayward) and "golden" kiwi (Gold). Golden kiwi differs in the absence of "fuzz" on the skin and a higher content of vitamin E.
    

    
        Global Geography and Harvest: We provide year-round supply. When the season ends in Italy and Greece (October – December), we switch to the harvest of New Zealand and Chile (May – August).
    

    
        A Fruit for Allergy Sufferers (Rare Fact): Kiwi often triggers an allergic reaction in people sensitive to latex. This phenomenon is called "latex-fruit syndrome" and is linked to the similarity of proteins in rubber sap and kiwi.
    

    
        A Gardener's Muse (Rare Fact): In New Zealand, the first plantations grew from "accidental" seeds brought from China by missionaries in an ordinary coat pocket. Kiwi seeds are extremely hardy and retain germination even after processing.
    

    
        Product History: Industrial concentrate production began in the 1970s in New Zealand. The main challenge was preserving the bright green color of chlorophyll. Low-temperature vacuum evaporation technology made it possible to solve this task.

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*Source: https://anix-bg.com/product/fruit-puree-kiwi*