𝐏𝐞𝐫𝐬𝐢𝐦𝐦𝐨𝐧 𝐃𝐫𝐲𝐢𝐧𝐠 𝐒𝐞𝐚𝐬𝐨𝐧 𝐁𝐞𝐠𝐢𝐧𝐬 𝐚𝐭 𝐀𝐑𝐃𝐂 𝐖𝐞𝐧𝐠𝐤𝐡𝐚𝐫

𝑷𝒆𝒓𝒔𝒊𝒎𝒎𝒐𝒏 𝑫𝒓𝒚𝒊𝒏𝒈 𝑺𝒆𝒂𝒔𝒐𝒏 𝑩𝒆𝒈𝒊𝒏𝒔 𝒂𝒕 𝑨𝑹𝑫𝑪 𝑾𝒆𝒏𝒈𝒌𝒉𝒂𝒓

By Leki Chungdon

As the crisp autumn air settles over the east, the staff of the Agriculture Research and Development Centre (ARDC) at Wengkhar village, Mongar Gewog, Mongar Dzongkhag, in collaboration with officials from the Commercial Agriculture and Resilient Livelihoods Enhancement Programme (CARLEP), have begun the seasonal practice of drying persimmons. This cherished tradition celebrates both local wisdom and scientific understanding.

This year, the team is drying the local “Thimphu variety” of persimmon, a process aimed at removing the fruit’s natural astringency while enhancing its sweetness and texture. The practice not only preserves the fruit for longer use but also transforms it into a delicately sweet and chewy treat enjoyed by many during the colder months.
The traditional method of persimmon drying, widely known in Japan as Hoshigaki, involves peeling and air-drying whole fruits under sunlight. Over time, the fruit slowly matures, developing a natural sugary coating and a rich, mellow flavor.

Inspired by this age-old technique, ARDC Wengkhar continues to promote and refine the art of persimmon drying in Bhutan. By blending traditional knowledge with scientific approaches, the Centre seeks to enhance fruit processing practices, add value to local produce, and encourage farmers to adopt small-scale preservation methods that can contribute to income.

Pema Yangdon, the Sr. Horticulture Officer of the ARDC, said, “Persimmon drying is an annual activity that we conduct every year during the persimmon season. The practice was first introduced at the centre through Japan International Cooperation Agency’s (JICA) initiative. The main objective of this technique is to add value to local persimmons by reducing their astringency through drying. This process is not limited to Thimphu varieties but any local persimmon with an astringent nature can be used for drying.”

She also said that astringency refers to the condition where fruits cannot be consumed when they are mature. Local persimmons can only be eaten once they are fully ripe, whereas Japanese varieties, being non-astringent, can be eaten like apples or pears even when mature. During the drying process, the high levels of soluble tannins, which cause astringency, are converted into insoluble tannins, making the fruit palatable. Most post-harvest research and outreach activities are carried out by the National Post-Harvest Centre (NPHC) in Paro, while ARDC collaborates closely with NPHC on related projects. Several technologies, including electric dryers and solar dryers that use greenhouse systems, are employed in the drying process.

Nima Dorji, an official from the Commercial Agriculture and Resilient Livelihoods Enhancement Programme (CARLEP), said, “Our role is to provide funding support not only to the ARDC but also to six eastern dzongkhags, focusing primarily on agriculture and livestock development. This particular activity has made a significant contribution to CARLEP’s broader objective of promoting climate-resilient and sustainable livelihoods across rural communities.”
He said that they have also been able to scale up and replicate similar value-addition initiatives in other dzongkhags, helping farmers and local producers enhance their income through improved agricultural practices. While CARLEP does not directly conduct training programs, they provide financial support to the dzongkhags and ARDC, which in turn facilitate various capacity-building activities. The dzongkhag administrations organize training sessions for livestock farmers covering areas such as production improvement and artificial insemination, and in agriculture, they focus on skill development in areas like land management and sustainable cultivation practices. Through these collaborative efforts, CARLEP continues to strengthen local institutions and empower farming communities to adapt to changing climatic conditions while building more resilient rural economies.

The annual persimmon drying activity serves not only as a reminder of Bhutan’s diverse agro-cultural heritage but also as a step toward integrating local practices into sustainable and modern agricultural development.