Its cultivation expansion however, came only after 1920, when Japanese immigrants, who introduced new species, developed its production and control.

Persimmon contains several nutrients such as vitamins C, A, and calcium,it is free of fat, cholesterol and sodium. Among other fruits persimmon holds the most of vitamin A, which is essential to good eyesight, human growth and bone formation. It is also known as the “anti-infection” vitamin, therefore it increases the efficiency of our imunological system.

Rama-forte persimmon, Giombo and Taubaté are tannin type (astringent). After harvested they must undergo an astringency elimination process at maturation.
Fuyu persimmon; is a non tannin type (non astringent), tasty and sweet fruit that has increasingly gained popularity for the past years.