"Artificial ripening must be avoided on any type of persimmon, not only Rojo Brillante. Nonetheless, it is a popular technique in Italy, so much so that the campaign starts as early as September. This though means fruits are pale, with a woody core and thin peel."
In the meantime, summer heat and lower September temperatures meant Divano could harvest big high-quality grades and managed to start the campaign earlier, without using artificial techniques. Because of the lack of produce on the market, prices should be satisfactory.
"Quality is great as expected, which makes our negotiations with retailers easier."
Rojo Brillante and Kaki Tipo
As regards the statements of the Spaniards saying Rojo Brillante persimmons are superior, the entrepreneur says that "the variety is definitely better than others for appearance and shelf-life. In fact, this is the only type that can be exported when transit times are longer than 10 days."
"Our passion though remains Kaki Tipo, as our good fruit management means we get compliments from final consumers, which is the greatest satisfaction. The passion with which we grow fruits and our experience of ripening processes and quality control are what makes us stand out on the market. We do not believe we fall behind the Spaniards.
Contacts:
Mimma Divano - CEO and sales manager
Divano Srl
Via San Girolamo,
81037 Sessa Aurunca (CE) - Italy
Tel.: (+39) 0823 604052
Fax: (+39) 0823 604921
Email: info@divanosrl.it
Web: www.divanosrl.it