Wild persimmon, with medicinal value, is born in mountain natural forest or secondary forest. Take Lianhua Mountain in Poyang as an example. Every year in the autumn harvest season, villagers in Lianhua Mountain Township in Poyang County can sell them in supermarkets or markets in the surrounding counties. However, once the wild persimmons are ripe, they will rot at the touch, let alone be sold out of the mountains, even making persimmons.

Extended data:

China's persimmon production ranks first in the world every year, but the amount of international trade is less than 3% of the total global trade. The proportion of persimmon processing and utilization in China is less than 10%, the product variety is single and the technical content is low. Among these few processed products, persimmon is the main product. Qingzhou persimmon, Fu Ping persimmon persimmon and Gongcheng persimmon are the three major brands in China, with annual output of about 3000t, 500t and 3,500t respectively. Generally speaking, persimmon processing in China is still in the traditional processing stage.

Traditional persimmon processing mostly adopts natural drying method. Natural dry persimmon is basically dried in the open air and blown by the wind. Natural drying method takes months to complete drying, and it is easy to be polluted by microorganisms when exposed to air for a long time. In recent years, people have done a lot of research on artificial drying technology. The manual drying method mainly changes the natural drying process of persimmon into manual drying. By controlling the temperature, the required time can be obviously shortened, and the operating environment is relatively clean, which has the advantages of short time, health and hygiene.

People's Daily Online-Persimmons in the countryside of Lianhua Mountain in Poyang are unknown in the mountains.