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Th 3, 13/12/2022 | 15:30 CH

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Geographical indication protection of “ICHIDA GAKI/ICHIDA KAKI/HỒNG ICHIDA” for dried persimmons

On June 14, 2021, the Director of the National Office of Intellectual Property issued Decision No. 2176/QD-SHTT on the grant of the Certificate of registration of geographical indications No. 00107 for the geographical indication "ICHIDA GAKI/ICHIDA KAKI/HỒNG ICHIDA” for dried persimmons. Minami Shinshu Agricultural Cooperative Association is the organization that manages geographical indications.

Dried persimmons "ICHIDA GAKI/ICHIDA KAKI/HỒNG ICHIDA" is one of three products bearing geographical indications included in the pilot project to implement the Memorandum of Understanding on geographical indications cooperation between the National Office of Intellectual Property under the Ministry of Science and Technology of Vietnam and the Food Industry Department under the Ministry of Agriculture, Forestry and Fisheries of Japan. This is the second Japanese geographical indication to be protected in Vietnam after the geographical indication "KAGOSHIMA KUROUSHI/KAGOSHIMA WAGYU/THỊT BÒ KAGOSHIMA" for beef products.

Dried persimmons “ICHIDA GAKI” in Nagano Prefecture (Japan) have a long history of production. It is said that the cultivation of acrid persimmons and the production of dried persimmons on skewers have been practiced in Iida city, Shimoina district, Iijima town, and Nakagawa village in Kamiina district, Nagano prefecture since the Kamakura period. The variety of dried persimmon "ICHIDA GAKI" is an ancient persimmon tree located on the grounds of the Ise shrine, located in the land of Shimoichida (Takamori - machi, Shimoina-gun, Nagano) in the 1800s. According to the story, the people found that the persimmons picked from this tree tasted delicious when baked, so this persimmon tree was grafted and propagated throughout the village. After a long time of research and improvement from the growing method to processing, “ICHIDA GAKI” dried persimmon has become perfect with excellent color and taste. When it was released to the market in Tokyo in 1921, it was named “ICHIDA GAKI” after its place of origin. Today, dried persimmons “ICHIDA GAKI” have become a preserved food to be eaten from January to February and have become a seasonal tradition of the geographical area.

Unlike other regions that use relatively large persimmons as raw materials, the raw material of dried persimmons "ICHIDA GAKI" is a relatively small size persimmon with a weight of about 100 - 120g, so persimmons are relatively small in size. dried “ICHIDA GAKI” has a relatively small size, the average weight is only about 25g/fruit.

The dried persimmon "ICHIDA GAKI" is not only relatively small in size, but its surface is also completely covered with a layer of white and smooth chalk, the flesh is bright amber, and the texture of the flesh is sticky, soft, smooth and almost lint free, naturally sweet fruit flavor.

The naturally sweet fruit flavor is shown by the maximum Brix of the dried persimmons, which is about 65 - 70%. The average humidity is from 27 to 34%.


The specific properties and quality of "ICHIDA GAKI" dried persimmons are due to natural geographical conditions and processing methods in the geographical area.

The geographical area is the fruit orchards spread out on both sides of the Tenryu riverbank. At the fruiting time (early June), the day-night temperature difference is about 15oC, and at the time when persimmon fruit accumulates nutrients (early September - early November), the day-night temperature difference is about 10oC. The high-temperature range of day and night helps the raw persimmon to accumulate high sugar. The reason is that starch is produced at a high temperature during the day, when the temperature drops at night, the aeration stops so that the starch is not absorbed too much, thus increasing the sweetness of the persimmon fruit. Whether. In late autumn and early winter, which is the persimmon harvest season, low temperatures in the night and early morning have created fog on the river. Mist from the Tenryu River and its tributaries blankets the riverbed, providing the excellent temperature and humidity conditions, allowing for a prolonged air-drying of the raw persimmons. This is the natural method of drying the persimmons of people in a geographical area.

To produce good quality persimmons, the experience of people in the geographical area is to use native persimmon varieties, manage soil fertility, manage tree fruiting, control scale aphids and control leaf spot insects.

In addition, by carefully considering the ripeness of the fruit during the harvesting process, the raw persimmon has a higher Brix (the Brix is equal to or higher than 18%), so that the dried persimmon “ICHIDA GAKI” has a higher Brix. Also by carefully considering the ripeness of raw persimmons during harvesting, dried persimmons will have a more beautiful amber color, softer and smoother flesh, a white powdery coating, and smoother. Harvest time of raw persimmons from about 25/10 to about 20/11 every year when the fruit is orange-yellow.

The characteristics of dried persimmons “ICHIDA GAKI” are not only due to the raw materials, and harvesting time, but also due to the thorough drying/drying and kneading.

Before drying, the raw persimmons will be peeled, hung on a rack, and steamed with sulfur for about 15 minutes. After fumigation, dry the raw persimmons by air at a temperature of 10 - 15oC and a humidity of 50 - 60% or within that range (for the natural drying method) or by machine drying. The dryer is programmed at a slowly controlled temperature of 30 - 40oC during the day repeat procedure for persimmon drying and the dryer off from night to early morning (for mechanical drying).

In addition to the natural drying method and the mechanical drying method, people in the geographical area also have a fire drying method. From the persimmons that have been peeled, hung on a rack, and steamed with sulfur for about 15 minutes, people proceed to air-dry until the fruit is no longer acrid. Then put the persimmons in the dryer with fire and dry for 12 hours at a temperature of about 30oC, and a humidity of about 65%. Turn off the dryer for 12 hours, then turn on the dryer and continue drying at about 25°C and about 50% humidity. Turn off the dryer for 12 hours, remove the persimmons from the dryer, and continue to dry the persimmons for a few days.

By turning the dryer off and on, people in the geographical area have reproduced the ripening effect at night and the fog effect on the river in the early morning, which makes the water content (moisture) in the fruits consistent.

Thanks to the ingredients are small persimmons, the kneading of persimmons is convenient. While kneading, the glucose oozes from the fruit, combining with the moisture that has recrystallized on the surface into a powdery white-like makeup. Thorough kneading experience helps “ICHIDA GAKI” dried persimmons have a high concentration of sugar, and the flesh is sticky.

Geographical area:

- Nakagawa village and Iijima town in Kamiina district, Nagano prefecture, Japan;

- Shimoina District, Nagano Prefecture, Japan;

- Iida City, Nagano Prefecture, Japan.

Center for Examining Geographical Indication and International Trademark