Cool video, showing what is involved in getting produce from Field to Supermarket. As a cherry grower and packer, I face similar challenges with the majority of our cherries being picked, packed, shipped and received overseas within 48 hours. This is not an endorsement of Zon Fruit & Vegetables

Tuesday, April 30, 2013

Fuyu Persimmon

Ripe n' Ready to Eat Fuyu Persimmons

Cross-section of a Fuyu Persimmon

Fuyu Persimmon Tree

Tree-ripened Fuyu Persimmons

Hachiya Persimmon

Ripe n' Ready to Eat Hachiya Persimmons

Grades: In USA graded by color & size|No.1|No.2
Sizes: 12|14|16|18|20|22|24|26|28|30|32+
Cartons: 3kg/6.6#|4kg/8.8#|10kg/22#|11.36kg/25#|40#
Bags: 1.36kg/3#|2.27kg/5# Bins: 182kg/400#|800#
Store: Refrigerated|Optimum Temperature +1C/33F

Remarks: Persimmons cater to a huge ethnic population. The two varieties sold in supermarkets today are the Hachiya (pointed bottom) and Fuyu (flat bottom).

Hachiya Variety

This variety can only be eaten ripe and very soft. The texture is almost like "jell-o" when they are ready to eat. Widely eaten by the Italian and Middle Eastern peoples. Hachiya persimmons are an "astringent" variety, which means it feels like your mouth has been glued shut, if you trying to eat these hard and unripe (it's worth tasting unripe just for the weirdness). Caucasian peoples prefer this super sweet variety and they do have a very nice flavor

Fuyu Variety

Fuyu persimmons can be eaten hard like apples or soft like overripe plums. They are purchased almost exclusively by the Asian peoples. The flavor and texture is completely different when eating ripe and unripe fruit... as if you were eating two different varieties of fruit. I recommend sampling this variety at both stages.

Displaying: Purchasing single-layer trayed fruit is much more expensive and the "premium quality" fruit is usually sold by "each". The cheaper volume-fill boxes of fruit can be retailed by each or pound. Case sales can easily outpace each/pound sales if you have a strong ethnic population in your neighborhood. Put a realistic case price on your signage to capture this business too.

Hard persimmons have a strong shelf-life, but displays should be pulled down at close and put back in the cooler to minimize losses. Ripe persimmons do not hold up well and need to be sold daily. Do not pre-ripen fruit, always keep refrigerated (persimmons will still ripen after being refrigerated). Dummy displays and place ripe fruit on top. Cull distressed fruit, bag up and discount cheap. Sampling is messy and not recommended. Throw out decayed fruit.

Receiving: If available, check the Lot Number, Grower Number and Packing Date on the side of the box. Ensure they match, or inspect fruit from each Lot (unscrupulous shippers will put old stock on the bottoms of pallets). If you are retailing by the pound or kilogram, weigh the boxes to ensure your average cost is correct and to ensure boxes are not under-weight (by the "each" check the counts).

Black discoloration and spotting is common, but not acceptable. The leaves around the shoulders should be green, not look dried out or brown. Fruit should be firm, slightly soft is okay if you are able to sell quickly (shoppers will usually purchase both ripe and unripe fruit). Check for skin punctures. Reject fruit with dried leaves, an ugly appearance, or is overripe; and shipments in general with an accumulation of more than 10% defects.


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