Gollo Sanjay, Soma Bori, Osinam Jamoh, Techi Nisham Tara, Talin Eyum, Kago Tada, Sushil Siongju and Kasinam Doruk

A field study was conducted on an organic kiwi orchard owned by Mr. Tage Obing (52 years) at Ziro Valley, Arunachal Pradesh. The one-acre terraced orchard was established in 2011 and produces 2-3 tonnes of kiwi annually. Four cultivars-Hayward, Allison, Monty and Bruno-are grown organically without the use of synthetic fertilizers or pesticides. The fruits are graded (A-D) based on their sizes. Grade A fruits are exported to states like Uttar Pradesh, Delhi, Maharashtra and Rajasthan, while lower grades are used for local processing into kiwi wine and dried fruits. The farmer earns about ₹2-3 lakh per year and received ₹3.8 lakh support under the Atma Nirbhar Bagwani Yojana. Major challenges include lack of cold storage, limited technical knowledge, small fruit size, and competition with imported kiwi. The study concludes that community cold storage, training, and local value-addition units can improve profitability and sustainability of organic kiwi farming in Ziro Valley.

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