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Photo journal: Picking and choosing

Workers sort an early variety of persimmons at the JA Naraken Nishiyoshino persimmon sorting facility in Gojo, Nara Prefecture, in this photo taken on Sept. 23, 2016. Shipments of the Tone Wase variety of persimmons are approaching their peak. After harvesting, the persimmons are left for a day in a room filled with carbon gas. They then sit for about another two days to make them less astringent. After workers check the fruit on a conveyor belt, turning the persimmons over to check for damage, they are divided into about 40 categories based on size and color. A 61-year-old official at the sorting facility said the sugar content of this year's batch of persimmons is high due to the hot weather and low rainfall during the summer. (Mainichi)

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