The weird weather in spring with heavy rains and low temperatures has affected persimmon setting in Emilia-Romagna, where Cristian Caligari has already started harvesting.
"My volumes are lower than normal by around 30-40% because of the rain in May which caused excessive drops. However grades are larger than normal, so we are optimistic as regards the commercial campaign."
In some areas, harvesting is around 10 days later than normal. As many know, persimmons are placed in units at a controlled temperature and atmosphere before they are commercialized so as to remove tannins, which are responsible for the astringent flavor.
"Knowing how to manage persimmons is an art, as you must be aware of what I call the 'turning point'. It is the moment fruits change from yellow to red while the flesh is still firm."
In order to obtain an excellent product, persimmons must be placed in units when they are still yellow. If it is too early, the color will be pale and the flesh will not be firm.
"Prices are still very good: depending on the grade and quality, they vary between €1.20 and €2."
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