How persimmon is bought
Persimmon buyers need to know the variety and whether the fruit is astringent, because that determines how it is handled, when it can be sold and who will take it. Calibre and firmness follow. The crop also dries into a product with a long shelf life and an export market, which most growers never develop because the fresh crop absorbs all their attention in a short autumn window.
What we build for a persimmon farm
First, variety pages stating astringency, calibre and firmness, which is the first filter for every buyer. Second, a harvest calendar with volumes, since the window is narrow and buyers plan around it. Third, a dried persimmon line with method, moisture and packaging, which sells year-round at a better margin. Fourth, export enquiry routing in the languages buyers search, because the fresh premium is not local.