"This year, quality is good and prices are not too bad. Commercialisation will continue for another two months for both the traditional and Rojo Brillante varieties."
A month ago, Agrintesa opened new ripening units, as explained by manager Luca Liverani in the video below.
Ripening units work by saturating the atmosphere with carbon dioxide. This way, a climacteric fruit is transformed into a non-climacteric fruit, thus prolonging its shelf-life. But it is not that easy - it took almost 20 years to obtain a practically perfect product. The current units have been made by a Spanish company. In addition to CO2, temperature and humidity levels must also be monitored.
"The future of persimmons are Rojo Brillante fruits, as they are much more practical to eat - they have the consistency of an apple and do not have to be eaten at home like Tipo ones."
FreshPlaza visited the facility last week, as the company was shipping 150 tons of persimmons. In the courtyard, there were long queues of producers delivering both persimmons and kiwis.
