date:Jan 27, 2014
ere to a quality protocol that takes into account the differing natural conditions in which kiwifruit is grown. We can both learn from the ways our growers have produced kiwifruit over many years, said Fornari. There are similarities of course, but the soil conditions and climates are very different and I think to formally collaborate to improve the performance of our kiwifruit is in many ways a natural progression.
This agreement will create the platform for long-term co-operation to meet the