A wide variety of seasonal fruits are also cultivated in Spain, and
some, among which persimmon is included, spoil quickly. The
perishability of persimmon makes long-term storage difficult, and
the fruit often needs to be consumed shortly after harvesting.
Currently, the market for fruit juices and preserves is almost saturated.
Therefore, the manufacture of food seasonings or vinegar
represents a solution to the problem of excess secondary and
tertiary quality persimmon.