The Rojo brillante kaki campaign has already kicked off for many of the exporters and marketers working with artificial ripening techniques, while others are still reluctant to start until the fruit has become ripe naturally.
"We are one of companies in the sector starting the kaki campaign the latest, around mid-October, when the fruit has already ripened naturally," explain Germán and Bernardo Gómez, managers of Persimon Select. "We do not believe that treatments to accelerate the fruit ripening, such as Ethrel, are suitable for the market."
According to the producers and exporters, "at the beginning of the season, almost everyone is encouraged to use these techniques because there is demand for the product, but in mid-campaign, the market is flooded with kakis and prices collapse."
"In the past we also worked with such treatments, but we abandoned them because they weren't worth it. Almost all our orders are from overseas, beginning between weeks 41 and 42 with good prices, and we are not in a hurry to begin. We want to prevent situations such as those that take place each year, when the fruit ripened artificially clashes with the one ripened on the tree, which makes prices fall. The same problem is observed at the end of the season, so we also try to finish earlier," they point out.
More volumes, smaller sizes and less attractive skin this year
Germán and Bernardo Gómez expect a difficult campaign because of the fruit's calibres. "Last year we had normal volumes with very large sizes and really good quality, which facilitated the product's sale in markets such as Hong Kong. This year there has hardly been any rain and the irrigation water is of low quality, so the sizes are much smaller."
Moreover, given that there is less weight on the branches, the wind makes the kakis hit each other, which results in them having a "dirtier" appearance. "With this quality and calibres and a much greater quantity compared to last year, prices are likely to come under pressure at some point during the campaign. There will be great abundance of calibres 20 and under, for which many warehouses have already prepared themselves with special containers," they explain.
Middle East and Asia, markets with potential. Also South America?
Before the ban, Russia was absorbing more than 30% of the Spanish production, and despite this, new doors have been opening. "Valencians, with our entrepreneurial spirit, have been able to remain active in our search for new markets."
This year, Germán and Bernardo expect a very good campaign in terms of volume in Dubai, where they hope to grow in the future, while also accessing other markets in the Middle East, such as Jordan. In Asia, Singapore and Hong Kong are two new growth markets for Spanish kakis.
"Nowadays, Hong Kong is a very fashionable destination for Spanish kakis; there are already at least three companies supplying this market. Last season, we shipped the first container with very satisfactory results, doing about fifteen weekly air shipments. Meanwhile, Thailand and Vietnam are quickly making progress with the necessary import protocols for Spanish kakis."
"It has caught our attention that Latin American countries like Peru and Chile are starting to show interest in kakis and the import of containers," they add.
Rojo brillante kakis are a step up compared to other varieties
At present, 90% of all Rojo brillante kakis come from Spain, and within Spain, they are mainly grown in Valencia, although their acreage is constantly expanding in Murcia, Huelva and other provinces. "Other countries, such as Brazil, Hong Kong, Azerbaijan and China, produce a lot of kakis, but of other varieties. The Rojo brillante is a step up compared to other varieties," affirm the experts.
The acreage of Rojo brillante kakis is starting to spread across the world. South Africa, Morocco, Italy and the United States have projects that will bear fruit soon. According to Germán, the characteristics of the Valencian kaki are not comparable to those of the fruit from other origins, even within Spain, as is also the case with oranges and mandarins. "There is no other place with the right climate to obtain a similar colour or flavour," he points out.