|Author: ||R. Perucho|
|Keywords: ||'Rojo Brillante', astringency, persimmon, European market|
Spain is the Mediterranean country with the greatest and fastest increases in persimmon production.
Over the last few years, it has become one of the leading producer countries in the world.
Twenty years ago, persimmon trees were grown in eastern Spain as isolated trees in gardens and family orchards or in small plantations for local consumption.
Halfway through the 20th century, small plantations were initially established with the native cultivars available at this time which were the 'Tomatero', 'Picudo' ('Costata') and 'Cristalino' cultivars in the province of Valencia.
During this period, a new cultivar was identified in the 'Ribera del X˙quer' area.
The new cultivar was named 'Rojo Brillante', given its attractive bright red colour.
The quality of this new PVA cultivar, together with the development of technology to remove the fruit's astringency, heralded a revolution in the cultivation of persimmon crops within the region.
This revolution led to a new way of eating and marketing persimmons and Spanish persimmons are currently sold and exported to many European and non-European countries.
The amount of persimmon production and surface areas has increased swiftly over the last 15 years.
This paper reviews the evolution of the crop in Spain and the keys that have enabled this minority fruit to become one of the fastest growing crops in European markets over the last few years.
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