Xingwen Kiwifruit

Xingwen Kiwifruit

Xingwen kiwifruit is a protected geographical indication product.

　　Xingwen kiwifruit can grow and bear fruit normally in both high and low altitude areas, demonstrating good ecological adaptability. It is high-yielding and stable, with excellent fruit quality and strong resistance to high temperatures and drought, as well as robust pest and disease resistance. However, when cultivated at lower altitudes, the red flesh tends to fade. Cultivation at altitudes above 1,000 meters best highlights the fruit’s red-fleshed characteristics. The fruit gradually comes onto the market in late August and can be stored until February of the following year using temperature-controlled methods. The cross-section of the red-fleshed kiwifruit core features radial red streaks resembling the sun, radiating brilliantly and strikingly beautiful—delighting the eyes and delighting the palate. It contains red pigments known for their blood-enriching and skin-beautifying benefits.

　　Xingwen kiwifruit is distributed across all townships within the current administrative region. Between 1980 and 1981, Xingwen County conducted a kiwifruit resource survey. Over the course of two years, it was determined that the county had approximately 153,000 mu (about 10,200 hectares) of wild kiwifruit distribution, totaling around 1.1 million plants, including 138,000 mu of scattered areas and about 15,000 mu of relatively concentrated areas, with 450,000 fruit-bearing plants. This led to the beginning of concentrated cultivation and achieved commendable results: in 2012, Xingwen kiwifruit participated in the “Longmen Mountain Range Kiwifruit Tasting” event at the Chengdu International Kiwifruit Festival and won second prize in the “Red-Flesh Group.” In 2014, it received China’s “Green Food” certification, and in 2015, it was awarded the title of “Famous, High-Quality, Special, and New” Agricultural Product by Yibin City. It is currently applying for the “Famous, High-Quality, Special, and New” Agricultural Product designation from the Ministry of Agriculture. Additionally, in 2012, the county’s “Standardized Cultivation Technology of Hongyang Kiwifruit in Southern Sichuan” won the second prize for Scientific and Technological Progress in Yibin City. Xingwen County Shihai Winery was established and put into operation as a kiwifruit fruit wine processing enterprise, with products exported to many parts of China. Currently, the county has developed three kiwifruit fruit wine processing and cold storage/transport enterprises, along with 14 farmers’ cooperatives. In 2011, the “Xingwen County Xiangshan Kiwifruit Professional Cooperative Union” was established. In 2013, the union was rated as a “Provincial Model Farmers' Cooperative,” and in 2015, it was honored as a “National Outstanding Cooperative” by the Ministry of Agriculture.

　　Historical Origins

　　Xingwen kiwifruit has a long planting history. According to the *Xingwen County Annals* and local folklore, Xingwen kiwifruit has been a staple fruit of the ancient Bo people and local Miao ethnic groups for over 2,000 years. The ancient Bo people primarily inhabited high-altitude regions such as today’s Jiusi Town, Xianfeng Miao Ethnic Township, Yuxiu Miao Ethnic Township, and Bowangshan Town—areas where wild kiwifruit grows and which serve as the main production zones for Xingwen kiwifruit. During the flourishing period of the ancient Bo people, Xingwen kiwifruit became one of their key food sources. In the Wanli era of the Ming Dynasty, in an effort to better govern the southwest region, the Ming court deployed troops to suppress the ancient Bo people. In times of severe food scarcity, the locally growing wild Xingwen kiwifruit became an important sustenance food for the Bo people. The *Xingwen County Agricultural Annals* states: “Kiwifruit is a specialty resource of Xingwen County… Nutritionally rich, fresh kiwifruit contains 17 essential amino acids for the human body as well as minerals such as Vitamin C, Vitamin B, Vitamin E, potassium, calcium, magnesium, and phosphorus.” As a traditional fruit of the local Miao and Han peoples, Xingwen kiwifruit can be eaten fresh or used to make wine. Among these, Xingwen kiwifruit Sacred Fruit Wine is a premium beverage highly esteemed by the Miao people for entertaining guests and hosting banquets—a fragrant tradition lasting a thousand years.