Cooperative from Brazil wants to export persimmon vinegar
The manufacturing of the product on an industrial scale is unheard of in Brazil. The vinegar, a direct product of the natural fermentation of persimmon, took three years to develop. Launched recently, the vinegar is already sold in many cities in the southern Brazilian state of São Paulo by Cooperativa Agrícola Nossa Senhora das Vitórias, a cooperative headquartered in Jundiaí, in the interior of the state. The product also attracted the attention of an importer from Europe.