In Isle-sur-la-Sorgue, Christian and Patrick Brun, at the head of the family farm “Les fruits de Campredon”, are busy preparing the annual harvest. “ It lasts several days because everything is done by hand and also depends on the maturity of the kiwis. », specifies Patrick. It was in 2016 that he had the idea of planting actinidia, the kiwi tree. The arborist, who knows the cultivation of apples, pears and peaches well, embarked on this production without being a specialist. In 2018, he was rewarded and harvested his very first kiwi. Six years later, its production is 1,500 kg. The Isles kiwi has its fans. “ Our customers always look forward to them! »
This is also the case for Hervé Larguier, a farmer in Cavaillon. With his brother Laurent, they started kiwi cultivation in 2013 “to diversify beyond apples and pears “. Little by little, the area devoted to green fruit grew and covers one hectare. “ It is a plant which remains delicate and the yields vary from one year to the next. », specifies Hervé Larguier. This year, the harvest will be around a tonne. Enough to delight a clientele who buys Vaucluse kiwis directly from the farm on the Route des Vignères but also at the farmers' markets in Velleron and Monteux. “ All our fruits are organic and this is a guarantee of quality “. The harvest is currently continuing and the kiwis will be on sale from December.
A fragile tree
« What is certain is that growing kiwi requires patience. », adds Patrick Brun. Patience because once planted, actindia do not bear fruit for two or three years. “ The kiwi also needs light soil, not too clayey. Added to this are possible late frosts that may occur in spring. It isa tree that requires cool temperatures to fully flourish ».
