INTRODUCTION, 9 



ence in the ease with which the tannin can be removed from the 

 different varieties is a matter which bears directly on the development 

 of the treated-persimmon industry. 



As the fact may have a decided bearing on the persimmon industry 

 as a whole, it seems appropriate to remark that since these investi- 

 gations were begun the important discovery has been made that there 

 exist in China one or more excellent varieties of the oriental persimmon 

 which are nonastringent even while quite hard and firm. In other 

 words, they do not require processing. One or more of the Japanese 

 varieties, as well, are free from tannin while still hard. The writer 

 does not believe, however, that this fact diminishes the importance 

 of the processing, as this is so simple and inexpensive, and is so suc- 

 cessful with some of the very best flavored varieties, that it will 

 probably come into general use among the fruit retailers of the 

 country. 



How soon this use of the carbon dioxid treatment becomes general 

 will depend more on the growers than on the dealers. In the writer's 

 opinion they should see that it is perfected and advertised until the 

 public realizes that it is no longer necessary to keep persimmons 

 until they are mushy and mucilaginous before serving them, for, 

 until the persimmon can be pared and eaten without a spoon it will 

 probably never hold the position it deserves in our estimation. 



)°— Bull. 141—11 2 



