PERSIMMON CULTIVATION
In Italy, persimmon crops cover a surface area of approximately 3,000 hectares, providing a production of around 50,000 tons. The most important regions for this fruit are Campania, which produces around 50% of the domestic crop, and Emilia-Romagna (38%). There are a number of varieties grown, which may be classified according to the type of pulp the fruit has at picking time. They are divided as follows:

• Constant fecundation fruits: the pulp of fecundated persimmons has the same characteristics as non-fecundated ones. Some varieties (Fuyu, Suruga, Hana Fuyu and Kawabata) may be edible immediately upon picking, since they are not astringent, while others (Hachiya, Fugi and Lycopersicon) require that the pulp ripen before eating.
• Variable fecundation fruits: fecundated fruits have a dark, non-astringent pulp and may therefore be eaten immediately. Non-fecundated fruits have instead a light-colored, astringent pulp and are not immediately edible. The latter category includes the varieties Kaki Tipo, Vainiglia, Amankaki and Aizumishirazu.
  
  Market || Calendar || Monographic Sheets || Varieties || Cultivation Areas || Links