JINGOLD. THE YELLOW PULP KIWI
The pulp of Jingold is yellow, perfect image of sunshine and warmth. And then it is sweet, firm and juicy, with an exceptionally fresh taste, without the bitterness and acidity of the traditional kiwi.
It convinces the grown- ups immediately for its extraordinary health benefits and it’s liked by the little ones for its sweetness and golden appearance.

THE HISTORY OF THE KIWI
Born in China more than 700 years ago, it was considered a delicacy at the court of the great Khans, who appreciated it for its delightful taste and it emerald green colour, with the original name of Yangtao, from the name of the Yang-Tse river, in which valley it grew spontaneous.
At the beginning of last century it reached England. After a short period in Europe it landed in New Zealand where it was called “Chinese gooseberry” and started being produced in great quantities.
Exported then successfully to the United States it took the name of Kiwifruit, from the name of the bird which is the national symbol of New Zealand. Today Italy has the world record for the production of kiwis.
The yellow pulp kiwi Jingold is the result of a long natural selection (Actinidia Chinensis) made by Chinese researchers and the fruitful experiments of the university of Udine.

WHERE YOU CAN FIND JINGOLD
You can recognise Jingold immediately from the stamp, guarantee of its quality, and you can find it both unpacked and packaged in the best Retail Chains and sepcialised stores. Jingold is on the market all year round: from November to spingtime with the Italian production and from May to October with the south American one.