Protecting the crop against pests, enforcing post-harvest improvement programs and extending the harvest campaign: these are the three main challenges for the Institute for Agricultural Research (IVIA) in its latest studies on Persimon kakis; a public-private partnership that was started to coincide with the birth of the Designation of Origin Ribera del Xúquer, in 1998. These projects are instrumental in the rising popularity of this autumn fruit. The volume marketed has grown from 20,000 tonnes a decade ago to 220,000 tonnes last season, and prospects point to this exceeding 650,000 tonnes by 2020, if "the autumn season can be stretched to over four months," according to sources of the regulatory council.
Persimon kakis, an increasingly popular fruit
"One of the first projects involved the improvement of the plant material, to make it virus free and carry out a selection," recalls Enrique Moltó, director of IVIA, an institution that has just received the annual award presented by the Designation of Origin Ribera del Xúquer. But over the years, most of the efforts on the part of the researchers have gone into the study and analysis of the pests and diseases that have affected Persimon kakis. "We collaborate with growers focusing on how to combat them and how to limit the impact on the environment. We are working on the introduction of natural enemies, which are more environmentally-friendly treatments," stresses Moltó.
Fruit storage and elimination of astringency
Given the boom that the fruit is experiencing, IVIA researchers have also been working in the development of systems for the storage of kakis and in the elimination of their astringency; two factors which are considered "essential" to ensure further growth. "We started working with the ripening of the kaki, so that it always had that characteristic sweet taste, and we continue on the same path with the optimization of the methods used, which we aim to make less aggressive while helping store the fruit and protect its quality over time."
Kaki plantation in l'Alcúdia
In addition to supporting the growers, the IVIA has also carried out studies on the nutritional value of Persimon kakis; a key aspect when promoting the fruit and making it available in markets where it is still largely unknown. In June last year, they published a book entitled "El cultivo del caqui" ("Kaki cultivation"), a comprehensive guide for anyone working in its production and marketing.
By working side by side, researchers and producers, i.e., the IVIA and the PDO Ribera del Xúquer, benefit from the instant transfer of knowledge; a working method that has been in force for years and that, according to Enrique Moltó, is key to achieving the objectives pursued.
Enrique Moltó, director of the IVIA
In fact, Spain has already become the world's fourth largest producer of this fruit, only behind China, South Korea and Japan, and it is also the country with the highest export share, above 80 percent.
The next challenges that have been set, and where increasingly more efforts are going, have to do with varietal diversification; just in case it becomes necessary at some point to extend the kaki campaign, whose harvest will be completed by the end of next January.