Registration Dried persimmon ENG

Geographical Indication: Dried persimmon Product name for which the registration of the geographical indication is requested:
Persimmon Peeled and stringed on a thread by stem. Special features and method of productions. Description of the end product and raw material: Persimmon belongs to Ebenaceau family, is subtropical and seasonal autumn fruit, and grows on the humid lowlands, slopes and ravines. It has a round shape, in size is between 70­80mm and average weight is 130 gr. Is yellowish until is fully ripe, while the ripe turn to orange. Basically, It is divided into two categories, namely "Astringent and Non­astringent" persimmons. Astringent which can only be consumed after is fully ripe as a result of high content of tannin and non­astringent (Russian: “Королёк”), which can be eaten even when it is hard and not completely ripe because tannin content is considerably declined. Georgia has its own sort of persimmon (Caucasian Diospyros lotus) which is adapted to Georgian conditions. Caucasian persimmon is among the oldest plants in cultivation. The tree grows in the lower and middle mountain zones in the Caucasus. The following persimmon species are also grown in Georgia: Jiro, XX century, Haikume, Fuyu, Gosho, Gaki, Hachia and many others. According to the definition of Sulkhan Saba Orbeliani dictionary the persimmon in Georgian was called "sword ­tail". It was also called the "Orange Sun", "heart apple". Its Latin name diospyros kaki which means “food of the gods”.
Preparation of Georgian traditional dried persimmon starts in autumn, in October when fruit is hard. Cleaned and peeled fresh and hard persimmons are stringed on a thread by stem of fruit and dried in the sun during two weeks until they are fully dry, and then stored in a dry, cool place. Later are moved and stored in a fabric bag. Organoleptic characteristics:
Cleaned, peeled and dried persimmon with white layer of glucose. Inside is sticky. Relevant raw material has a typical, pleasant sweet taste; consistency is soft and dense.
Geographical area of production:
One of the widespread fruits in Georgia are persimmon, fig and pomegranate which occupies 970 ha land of which persimmon covers about 704 ha (72,6%) The biggest part of persimmon grows in Samegrelo­Upper Svaneti (221 ha), Kakheti (106 ha) and Imereti (94 ha) (Gogitidze. 2009. p. 34). The different origins of persimmon (Caucasian and Eastern (Japanese, Chinese)) are used for the preparation of dried persimmon.
The persimmon used for the preparation of dried fruit must be obtained from the following zones of Georgia:
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Kakheti
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Low Kartli;
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Racha­Lechkhumi, low Svaneti;
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Samegrelo, upper Svaneti;
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Adjara;
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Imereti;
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Guria;
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Mtskheta­Mtianeti;
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Shida Kartli. Specific requirements for the end product labeling:
Name “Dried Persimmon” on the dried persimmon packaging, as on its accompanying documents and advertising materials in Georgian and foreign languages is placed in the following way:
Georgian font: ხურმის ჩირი
Latin font: Dried Persimmon
Russian font: Cушеная хурма
Link of particular quality/characteristics and reputation of the product to the geographical area The features of the dried persimmon are linked to the geographical area on the basis of customs/traditions, reputation, the drying process and the practices of those involved in that process. Skills and preparation method of drying persimmon have been passed down from generation to generation.
Consumption of the persimmon in a dried form is mentioned in the records of Iv. Javakhishvili on the bases of documents of Russian ambassadors who travelled in western Georgia, Imereti in XVII century. In accordance with Iv. Javakhishvili, persimmon was considered as a good fruit but usually was eaten in a dried form. Dried persimmon was made in Georgian families since olden time. It was prepared in western and eastern Georgia. In Georgia, drying was the most natural, widespread and traditional method for fruit preserving for winter. According to aforementioned, in addition to the Caucasian persimmon eastern persimmon is also grown in Georgia. In the last century was established a view of importing eastern persimmon in Georgia in 1888­1889 years. Many scientists, including well­known Georgian researcher of cultivated plants N. Ketskhoveli shares this opinion. However, there are many other reliable sources. According to the historical data, eastern persimmon was imported in Georgia from China and Japan. There are numerous documents about bringing eastern persimmon into Georgia. The fact that eastern persimmon was brought in Georgia in 17th century is recorded in the travel documents of Russian ambassadors, S. Tolochanov and D. Ievlev. The records are stating about the horticultural plants breeding in 1650­1652 years in Imereti. German scientist I. Giuldten­Shtedti, who was travelling in Georgia, in Racha and Southern Okriba and lowland regions, in 1771­1772 had frequently met persimmon trees with peer size fruit. V. Ekimov have mentioned about the persimmon species Karaliok and Haikumu (300­400gr). L.Lasareishvili describing varieties of persimmon mentions that “One of the widespread species of persimmon – Haikumu – is called karalioki in Western Georgia.”
Later, eastern persimmon from west was spread to the eastern part. It is worth mentioning that eastern persimmon was spread to Azerbaijan in the end of XIX century and in Uzbekistan in the beginning of XX century from Georgia. According to G. Gutiev, eastern persimmon was spread in Azerbaijan in 1895, and in Central Asia in 1910­1914 from Georgia. Caucasian persimmon fruit contains lots of useful components such as glucose, phenol compounds dietary fibers, minerals and vitamins because of that its taste properties and biological value are increased (D. Papikishvili. 2013). Georgian persimmon and dried fruit is distinguished by its taste qualities. It does not need inorganic fertilizer and fruit is organic and biologically clean. They are consumed as fresh fruits but usually dried. Drying and frost destroy their tartness which makes persimmon soft and tasty.
References: 1. Sulkhan­Saba Orbeliani. (1928). Georgian Dictionary. “Georgian book.” Tbilisi;
2. Vaja Gogitidze. (2009). Agro­climatic potential of the production of some subtropical cultivations in Georgia. Iv. Javakhishvili Tbilisi State University. 3. Iv. Javakhishvili. (1964). Materials of the History of Economic Development of Georgia. Tbilisi. “Metsniereba”;
4. Dimitri Papukashvili. (2013). Qualitative and quantitative analysis of bioactive compounds of Persimmon (Diospyros kaki). Iv. Javakhishvili Tbilisi State University
Source: Culinary routes own photo gallery; Internet: http://www.tkibuli.net/