Fuping Pointed Persimmon

Fuping Pointed Persimmon

Fuping pointed persimmon is a geographical indication agricultural product.

　　Fuping pointed persimmon has a history of over two thousand years. Initially planted as an ornamental tree in the courtyards of palaces and temples, it was used for sightseeing by emperors, nobles, devotees, and pilgrims. By the Northern and Southern Dynasties period, it gradually shifted from courtyard decoration to being planted along field edges and terraces. After the Tang and Song dynasties, persimmon trees began to be widely cultivated by the public. Within the region, it is common to find persimmon trees over a hundred years old. Near the western side of Emperor Shunzong’s Fengling Tomb in Majiapo, Caotown, there stands a “persimmon longevity star” with a history of over a thousand years. It has a trunk diameter of 2.45 meters, a crown spread of 17 meters, and can still yield over 15,000 jin (approximately 7,500 kg) of fresh persimmons each year. During the Ming Dynasty, it became customary among the people to make dried persimmons (persimmon cakes) from pointed persimmons, which were offered as tributes during the Ming and Qing dynasties. According to the *Compendium of China’s Local Specialties*, during the Wanli era of the Ming Dynasty, Grand Secretary Sun Piyang presented “Fuping persimmon cakes” as tribute to Emperor Shenzong Zhu Yijun. Since then, “Fuping persimmon cakes” have gained fame and become a renowned delicacy.

　　Region: Shaanxi

　　Applicant: Fuping County Agricultural Technology Extension Center

　　Year designated: 2013

　　Geographical Scope

　　The production area of Fuping pointed persimmon is located in the transitional zone between the Guanzhong Plain and the Loess Plateau of northern Shaanxi. It stretches from Nanchang Village in Laomiao Town in the east, to Chakou Village in Meijiaping Town in the west, from Xindian Village in Laomiao Town in the north, to Wayao Village in Dan Town in the south. Geographic coordinates: 108°57′–109°26′ east longitude, 34°41′–35°06′ north latitude. The area mainly covers 305 administrative villages across 17 towns and 7 management districts in the county, with a total planting area of 110,000 mu (approximately 7,333 hectares) and an annual output of 50,000 tons of fresh persimmons.

　　Product Quality Characteristics

　　1. External Sensory Features: Fuping pointed persimmons are distinctive in appearance, with large fruit averaging 225g in weight. They are tall and shaped like a heart or spindle, with square-like protrusions around the middle. The calyx is bluish-brown, the stem is thick and sturdy, tapering slightly upward. The peel is orange-red with moderate bloom, and the flesh is orange, turning orange-red when soft. It is rich in fiber and extremely sweet, suitable for both fresh consumption and drying into persimmon cakes. 2. Unique Internal Quality Indicators: Fuping pointed persimmons have unique internal qualities and are highly nutritious. Each 100g of fresh persimmon contains 16.2g–16.3g of sugar, 0.72g–0.79g of protein, and 17.9mg–18.65mg of vitamin C. They are also rich in various trace elements, such as 113.2mg–136.0mg of calcium and 101.5mg–107.5mg of magnesium. 3. Safety Requirements: The growing environment of Fuping pointed persimmons meets the standards of NY5013—2006 *Pollution-Free Food: Environmental Conditions for Forest and Fruit Product Production Areas*. The production process strictly follows DB6105／T009-2007 *Pollution-Free Food: Production Technical Regulations for Fuping Pointed Persimmons*. Any pesticide residues exceeding limits are handled in accordance with the *Agricultural Product Quality and Safety Law*. The product standards comply with NY5241—2004 *Pollution-Free Food: Persimmons*.