If there’s one fruit you’re about to see everywhere in the next few years, it’s kiwis. This tart, green, delightful crop is becoming more accessible, affordable, and trendy throughout the world, particularly in dried form.

While the most of the technology used to dry kiwis is located in North America, keeping the largest market share in this continent for the time being, increasing demand in Europe, and established dried kiwi companies throughout China are helping take distribution worldwide.

Dried kiwis may be easier to store, ship, and (due to their portablity and longer shelf lives) enjoy once purchased by consumers, the production of fresh kiwis is just as important as the locations where they’re processed into tasty dried snacks.

These fuzzy little fruits are grown in a variety of regions, from New Zealand, to South Africa, to Israel, to Argentina, and even as far north as Alabama!

Each of these regions face specific challenges when it comes to farming this crop, but have come up with unique solutions to maximize yields and keep the world kiwi supply going strong.

Alabama, for example, is working to patent a uniquely sweet “golden” variety of the fruit that features a smooth (rather than fuzzy) skin, that seems to be especially popular in Japan and Southeast Asia, while Argentinian growers are experimenting with harvesting times to optimize flavor and quality.

Chile is working to improve the quality of the fruit available in their country, with the newly formed Chilean Kiwi Committee leading the efforts.

Israel’s crops unfortunately suffered due to an overly warm winter, but Italy and Greece seem to be optimistic for their returns this season.

Overall, with production and popularity booming around the world, now’s a great time to learn more about kiwis. Want to do more eating than reading? Try out this summery French-inspired kiwi recipe, and you might think it’s easy being green after all!

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