Is there any difference between sweet persimmon and astringent persimmon? Taiwan persimmon astringent persimmon or sweet persimmon which has a good prospect and what is the price?

Do you know the planting technique of yellow peach? But today we are talking about persimmons. Season-limited persimmons have become the hottest fruit because of the election campaign this year. Gao Dezheng, deputy director of the agricultural reform farm in Taichung District of the Council of Agriculture, said that common persimmons in Taiwan are divided into astringent persimmons and sweet persimmons, of which astringent persimmons are divided into tomato and soaked persimmons, with a total planting area of about 5300 hectares. Sweet persimmons, which taste crisp and sweet with the best price, cover an area of nearly 4, 000 hectares, becoming the mainstream products of the "persimmon" market.

After harvest, astringent persimmon is named because it must be ripened again, with a planting area of about 1300 hectares. Tomatoes must be ripened and softened by calcium carbide before they can be eaten. Because the shape is a little round in the square, also known as "four-week persimmon", the production period is concentrated in July. Fengyuan, Tanzi and Dakeng in Taichung City are the main producing areas. Soaked persimmon (also known as crispy persimmon) can only be eaten by soaking in lime water. Niuxin persimmon is a kind of dipped persimmon, which is produced from August to October. Takazaki and Fanlu in Miaoli and Chiayi counties are the main producing areas.

Sweet persimmons are currently the most productive "persimmons". The common varieties on the market, such as Fufu, Jiro and Huayusuo, are all introduced from Japan and are suitable for planting in mountainous areas about 1000 kilometers above sea level, but in recent years some farmers have tried to grow them at low elevations. November and December are the main production seasons, and the producing areas are concentrated on both sides of the Daan River, including Peace and East potential in Taichung City, and Zhuolan in Miaoyao County.

Kao Teh-Cheng says that the earliest persimmons grown in Taiwan were actually stone persimmons made from air-dried persimmons, which are only grown in Pei Po and Hsin Po in Hsinchu County. It was only later that some farmers planted Niuxin persimmon, followed by four-week persimmon, and in recent years, sweet persimmon ​​ was quoted from Japan.

The main producing areas of sweet persimmons in Hsinchu County are Wufeng and Jianshi, and they have been certified by global resumes. One can be sold for 100 yuan. This is a high-grade fruit. Gao Dezheng revealed that sweet persimmons can be eaten when they are ripe and picked on the trees, and there is no need for processing to accelerate ripening, so the market is very popular. Each six-tael sweet persimmon can be sold for NT $40 per catty, and for every one or two jin added, the price increases by NT $10 per catty. When the weight of a single persimmon exceeds eight taels, the price per catty increases by NT $20, which has become the mainstream of persimmon farmers.

Most persimmon farmers in Hsinchu County grow stone persimmons and Niuxin persimmons in the south, both of which can be used as persimmons. When you go to buy persimmons, you will find that there are two kinds of persimmons, the larger ones are made of Niuxin persimmons, and the smaller ones are made of local persimmons in Hsinchu County. As it takes a lot of work to make persimmons, a box of eight persimmons costs 150 yuan.