The kiwi (Actinidia deliciosa and Actinidia chinensis) is a woody plant native to China, where it was traditionally cultivated for its nutritional and medicinal value. In the early 20th century, its cultivation was introduced to other countries, particularly New Zealand, from where it gained international popularity.

Over time, the kiwi has established itself as a high-value fruit in fresh markets, thanks to its vitamin C content, distinctive flavor, and good postharvest shelf life. Its cultivation has spread to temperate regions with good water availability.

Kiwi grows best in temperate, humid climates without severe frosts. It requires deep, well-drained soils rich in organic matter and is particularly sensitive to water stress and root asphyxia.