It had long been accepted that Hokkaido has the best mix of conditions for growing premium Kabocha. However, New Zealand Kaboch is now considered superior.
Why? Kabocha thrives in Gisborne’s rich alluvial soils and consistently temperate coastal microclimate.
The long hot summer days and cool nights of the Eastern North Island combine to create the perfect environment for starch production, ensuring an unparalleled combination of sweetness, texture and taste (Hoku Hoku).
Learn more about the New Zealand climate