In Spain, the most important kaki variety is "Rojo Brillante". This PCA variety is mostly grown in the Valencia region in a protected region of origin (DOP) called the "Ribera del Xuquer". During the last decade a CO2 treatment procedure has been perfectioned by which nearly all Rojo Brillante kakis are treated to remove astringency while still retaining their firmness and keeping qualities. This treated kaki fruit is marketed as "Spanish Persimon" (with one 'm'). Because of this treatment, the "Rojo brillante" kaki has turned into an easily edible fruit which has become highly appreciated in the whole of Europe and beyond. Because of this commercial success the production of "Rojo brillante in the last decade has hugely augmented.