Persimmons Production by Country 2025
Persimmons dominate Asian autumn fruit production with China leading at 4.06 million tonnes in 2023, projected to reach 3.91 million tonnes by 2025. Global production totaled 5.07 million tonnes in 2023, up 3.9% from 2022, spanning 16 countries concentrated in East Asia. South Korea produces 243,000 tonnes, Azerbaijan contributes 187,000 tonnes, and Japan adds 187,000 tonnes. These orange fruits—astringent when unripe, sweet when soft—provide unique tannin-rich flavor. Persimmons serve fresh consumption (70%), dried fruit (20%), and processing (10%), with astringent varieties requiring ripening until jelly-soft while non-astringent types eaten crisp like apples, creating distinct market segments.
China produces 4.06 million tonnes in 2023, accounting for 80% of global output, concentrated in Shaanxi, Henan, and Hebei provinces where persimmons provide autumn harvest. Chinese production emphasizes astringent varieties (Hachiya-type) that must ripen until soft. South Korea contributes 243,000 tonnes, concentrated in southern regions, producing both astringent and non-astringent types. Azerbaijan produces 187,000 tonnes with rapid growth. Japan adds 187,000 tonnes of premium persimmons (Fuyu, Hachiya). Brazil contributes 165,000 tonnes. These producers showcase persimmon diversity—astringent varieties (high tannins, inedible until soft) versus non-astringent (Fuyu—eaten crisp). Persimmons provide vitamin A, vitamin C, and fiber at 70 calories per 100g. Unique characteristic: astringent varieties contain soluble tannins making them inedible when firm—must ripen until jelly-soft (tannins become insoluble). Non-astringent varieties (Fuyu) eaten crisp. Culinary uses span fresh eating (soft or crisp depending on type), dried persimmons (hoshigaki—Japanese delicacy), and baking. Processing creates dried fruit, persimmon vinegar, and traditional sweets. Drying concentrates sugars, creating white sugar bloom on surface. Persimmon leaves used for tea in Asia. Persimmons thrive in temperate climates with moderate winters and warm summers. Trees produce 3-5 years after planting, living 50-75 years. Harvest occurs October-December. Astringent varieties picked firm, ripened off-tree. Non-astringent varieties harvested when colored. Major challenge: fruit drop before maturity. Pests include fruit flies and scale insects. Climate change brings irregular ripening. Breeding programs develop non-astringent varieties and improved storage. Persimmon prices fluctuate $1-4/kg depending on variety and ripeness. Global trade limited—fruit perishable and culturally specific. Dried persimmons command premiums ($10-20/kg). Retail trends favor non-astringent varieties (Fuyu—no ripening needed), organic persimmons, and dried products. Western markets growing as consumers discover non-astringent types. However, persimmons remain niche outside Asia due to unfamiliarity with astringent varieties. Global persimmon production projected stable through 2030. Non-astringent varieties expand Western markets. Dried persimmon demand grows. Climate-adapted varieties help cope with changing seasons. However, persimmons face challenges from limited awareness outside Asia and confusion about astringent versus non-astringent types. The fruit's future lies in education about varieties and expansion of easy-to-eat non-astringent types in specialty markets.🏆 China's Autumn Harvest
Persimmons Production by Country 2025
1
3,908,608
2
226,774
3
195,710
4
187,311
5
166,008
6
79,602
7
68,477
8
30,628
9
26,000
10
20,644
11
3,244
12
3,241
13
2,011
14
615
15
138
16
90
🍊 Tannin Transformation
🌳 Temperate Cultivation
📊 Niche Markets
🔮 Specialty Future
Persimmons Production by Country 2025
#
1
3,226,901
3,247,068
3,471,300
3,617,700
3,858,200
4,055,216
3,908,608
2
263,030
258,874
198,817
200,610
217,853
242,592
226,774
3
208,000
208,200
193,200
187,900
216,100
186,600
195,710
4
160,092
177,130
185,247
192,474
184,291
187,058
187,311
5
156,935
167,721
158,762
169,988
164,462
165,344
166,008
6
81,559
84,200
85,100
83,566
80,724
77,343
79,602
7
84,301
39,552
69,708
72,662
64,656
69,095
68,477
8
31,790
29,931
30,683
30,801
30,472
30,652
30,628
9
28,000
27,000
21,908
30,000
30,000
22,000
26,000
10
0
0
0
21,799
21,809
19,484
20,644
11
1,748
1,928
2,315
2,639
2,978
3,646
3,244
12
3,013
3,085
2,574
2,974
2,919
3,542
3,241
13
2,187
2,113
1,851
1,847
2,047
2,054
2,011
14
570
589
601
645
637
590
615
15
54
54
198
237
202
59
138
16
269
235
207
97
95
84
90
Frequently Asked Questions
Which country produces the most persimmons in the world?
China is the world's largest persimmon producer with 4,055,216 tonnes in 2023, accounting for 80% of global production. South Korea ranks second with 242,592 tonnes, Azerbaijan third with 187,058 tonnes, and Japan fourth with 186,600 tonnes.
Why are some persimmons astringent and others not?
Astringent persimmons (Hachiya) contain soluble tannins that make them inedible when firm—mouth-puckeringly bitter! They must ripen until jelly-soft (tannins become insoluble and lose astringency). Non-astringent persimmons (Fuyu) have insoluble tannins from the start—eaten crisp like apples. This is genetic difference, not ripeness. Many people try astringent persimmons too early and never try them again—wait until they're completely soft!
Data Disclaimer: Projected data (future years) are estimates based on mathematical models. Actual values may differ. Learn about our methodology →
Sources
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Updated: 13.11.2025https://www.fao.org/faostat/en/#data/QCL
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