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Execultyics Consulting's Mike Mauti Shares Insights on Persimmon Market

Execultyics Consulting's Mike Mauti Shares Insights on Persimmon Market

TORONTO, ONTARIO, CANADA - More than just about any other fruit or vegetable in the produce department, Hachiya persimmons have a taste that must be acquired. Ask most fans of the fragrant, sweet fruit, and they’ll say, “Who doesn’t love a sweet, ripe Hachiya persimmon?” It’s a good question and one that I struggle with myself. As you’ve probably guessed, I am one of those fans.

Occasionally, I will take my subjective fruit-lover hat off and put on a more open-minded, objective hat. When playing this role, I will sometimes ask just that question, to which I usually get one of two answers. The first answer makes the problem sound easily fixable: “Persimmons are the worst fruit I’ve ever tasted. It’s like they suck all the moisture out of my mouth.” This answer clearly comes from someone who has eaten an unripe persimmon. If you’ve never done this, I do not recommend it; the described viewpoint is not far from the truth.

As mentioned, this problem is easily fixed. Educate the taster about the proper ripeness and the problem is solved, right? Not so fast. Even after offering up the heavenly fruit at the appropriate ripeness, I often hear: “It’s like mush; how can you like this?” And this is the taste acquisition that is necessary. Once you get past the soft, supple texture, you can begin to enjoy the sweetness that is rarely available in any other fruit.
With the fall season upon us, Mike Mauti, Managing Partner of Execulytics Consulting, states that shoppers should be educated on the proper ripeness for Hachiya persimmons to hit their peak capabilities in-store

Tall order? Maybe so, but many customers have already made the leap. So many, in fact, that Produce Moneyball felt compelled to take up the case.

As demonstrated in the accompanying graphic, Hachiya persimmons hit a peak in week 50 just in time for Christmas celebrations. And because they have a short season geared to hit the celebratory time frame, there is considerable cost stability.

This year, Produce Moneyball predicts an FOB cost line that is like 2021, except it is at a consistently approximately $2 higher level, remaining at the $15–$16 level throughout November and December. Stick with Produce Moneyball all year for insights into all the fruit tastes worth acquiring.

Mike Mauti, Managing Partner, Execulytics ConsultingMike Mauti, Managing Partner, Execulytics Consulting

Leading the Execulytics team, Mike brings more than 20 years of experience as a leader in the fresh foods industry. Over this time, Mike has gained expertise in retail operations, procurement, and merchandising. Specific skills around grocery retailing, particularly in produce buying and selling, make Mike a valuable partner for suppliers and independent retailers alike.

Execulytics Consulting

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Execulytics is a consulting firm catering to the produce supply and independent grocery retail industries.