Pêrsimmon production and market
According to FAO (2001), the world-wide persimmon acreage was more than 300,000 ha and production accounted for more than 2,300,000 t. China, Japan and Korea account for 95% of total production; Mediterranean countries account for less than 5% of world-wide production. Italy is the main producer in...
| Autores principales: | , |
|---|---|
| Otros Autores: | |
| Formato: | conferenceObject |
| Lenguaje: | Inglés |
| Publicado: |
CIHEAM
2022
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/8459 https://om.ciheam.org/article.php?IDPDF=2600059 |
| Sumario: | According to FAO (2001), the world-wide persimmon acreage was more than 300,000 ha and production accounted for more than 2,300,000 t. China, Japan and Korea account for 95% of total production; Mediterranean countries account for less than 5% of world-wide production. Italy is the main producer in this area (2650 ha and 42,000 t). However, in recent years, Spain has had the highest and quickest increase in terms of acreage and production (2300 ha and 33,000 t, in 2000). In China, Japan and Korea, production is devoted to local consumption. On the other hand, in those countries where the crop has been introduced recently (Israel, Spain, Australia) production is mostly exported. Brazil and Italy have a mixed consumption: most persimmon production is consumed in local markets but a relevant proportion is exported. Native cultivars from Mediterranean countries give astringent fruits. These cultivars are very well adapted to a wide range of environments, most of them have very good taste and fruit quality, which make them the target of preferences of local growers and consumers. However, cultivars from the astringent type are not suitable to export on a large scale. In order to be exported, fruits from the astringent type need a post-harvest treatment to remove astringency. These treatments are expensive and sometimes not very reliable because they depend on the cultivar. An alternative is to grow cultivars of the non-astringent type. |
|---|