Persimmons

The new Rojo Brillante pulp cactus variety arrives in GDO under the brand 'Questo l'ho fatto io', carefully cultivated by the partners Zavoli and Fabbri (both in the province of Rimini) and packaged in convenient trays of two fruits, totaling 600 grams. The launch carries the QLI brand at 42. read more

The modern distribution will introduce the Rojo Brillante variety of firm-fleshed persimmons, marketed under the premium brand of Agribologna This I did. They will be available until early December. Varietal innovation, quality, and sustainability. The production is of. read more

The persimmon harvest in Spain will be lower than expected. The initial forecasts, which estimated a total production of around 350,000 tons, have been revised downwards: according to the latest evaluations, the season is unlikely to exceed 300,000 tons. This information was reported by read more

Pierwsza trzecia sezonu persymon w Hiszpanii jest już prawie zakończona, a do tej pory produkcja spadła o ponad 20% w porównaniu z pierwotnymi prognozami zbiorów, które wskazywały na około 340 000 ton. "Zakończywszy już pierwszą część sezonu, widzimy, że całkowita produkcja persymonów w Hiszpanii read more

It is said that the demand for gold increases particularly in times of crisis, as is fitting for safe-haven assets. But there is a "gold" that transcends global economic conditions, an "autumn gold" that goes by the name of persimmon: not just a fruit in the land of Romagna, but a deeply significant element. read more

Persimmons grown in Italy are becoming increasingly popular among younger consumers in the country and are also experiencing a higher demand in export markets across Europe. read more

Z Agrintesa produkuje około 7000 ton produktów, jest gigantem w produkcji owoców kaki na poziomie krajowym i europejskim. Pierwszy "Dzień Kaki" odbył się 21 października 2025 roku w siedzibie w Faenzy (Ravenna) we współpracy z Grupą Alegra (składającą się z trzech firm: Alegra, Valfrutta Fresco, read more

The persimmon harvesting season is starting in Murcia, and growers expect a good volume of high-quality fruit, although with slightly smaller sizes due to the high summer temperatures. "We've had good quality and demand for stone fruit. The grape season has been more difficult due to competition." read more

In Romagna, the persimmon is not just a fruit: it is a symbol, a piece of collective identity. In every home, whether it belongs to a fruit grower or not, a persimmon plant inevitably sprouts, testifying to a deep connection between this land and a crop that has been telling its story for over a century. read more

Avocado cultivation is consistently increasing in the Valencia Region, gradually taking over traditional crops such as oranges and, more recently, persimmons. Although persimmons remain popular internationally, the area dedicated to their cultivation has decreased due to difficulties in controlling the cotonet pest and the high associated costs. read more

Po burzliwym sezonie 2024, który był silnie dotknięty klęskami klimatycznymi nawiedzającymi kilka prowincji hiszpańskich, sezon persymonów w 2025 roku przywraca sektorowi nowe życie. W Anecoop Francja, pierwsze odmiany Fuyu - najwcześniejsze płaskie persymony - pojawiły się na rynku w połowie września, a za nimi przyszły pyszne... read more

The persimmon season in Germany is short. Promotional offers in the grocery retail sector (LEH) last for a period of 15 weeks, from mid-September to the end of December. Throughout the rest of the year, there are sporadic individual promotions, but they are not significant. read more

The Valencian Association of Farmers (AVA-ASAJA) reported localized damage to citrus, persimmons, and vegetables caused by recent hailstorms in Silla and Sueca, along with concerns about increased humidity if heavy rains persist over the coming days. The water was also accompanied by hail in Silla on... read more

Autumn in Romagna smells like persimmons. In the countryside of Santarcangelo di Romagna (Rimini), the harvest is already in full swing: the Tipo variety is nearing its final stages, while for Rojo Brillante, the appointment is set between the end of October and the first days of November. read more

The third season of Divino-branded Italian persimmons has just started. The opening ceremony was conducted by Francesca Gallicchio, the administrator of the Italian company that developed the brand. Gallicchio announced that the first harvest began last Friday, with supplies now reaching wholesale markets. read more

The persimmon industry in Spain has experienced challenges in recent years. After a period of substantial growth from 2011 to 2018, low prices, adverse weather conditions, and increased pest issues have created difficulties for farmers, resulting in a significant contraction. read more

The quantities of pumpkins are increasing and the decorative Halloween variety is also arriving on the market. The chestnut harvest continues, with the first varieties of Marone chestnuts arriving. The campaign for curly spinach is gaining momentum. There is a standstill in the persimmon production due to the temperatures. read more

The second week of October signals the start of Greek persimmon exports. While small amounts of the chocolate-colored Karaliok variety are already being harvested for the local market, the first to be exported will be the Jiro persimmons from Imathia. read more

The harvesting of organic persimmons in California has begun. "Conventional Fuyu persimmons began harvesting slightly earlier than us in the organic sector. Currently, the smaller fruits are showing color first, so the fruits being harvested are from those who are willing to selectively pick the smaller ones." read more

The demand for pumpkins is increasing, with different varieties such as Butternut, Lunga Violina, Moscata, and Tonda delica available on the markets. The campaign for Emilian pears has started, including Abate Fetel, William, and early Decana varieties. The sale of Spanish apple persimmons has begun, while the demand for regular persimmons remains stagnant. read more