Moroccan citron
The Moroccan citron was described by the Moroccan professor Henri Chapot, as being a sweet citron, meaning that its pulp is low in acid. He discovered that the acidity in the more common citrons or lemons, is represented by red on the inner coat of seeds specifically on the chalazal spot, violet pigmentation on the outer side of the flower blossom, and also by the new buds that are reddish-purplish. The Moroccan citron which is acidless is completely lacking the red color. This designation was cited by Herbert John Webber and Leon Dexter Batchelor the editors of the fundamental treatise on citrus, namely The Citrus Industry, which was published by the University of California, Riverside in 1967.
Diamante citron
Genoa was known to supply citron for the Jews since the times of the Tosafists, along with surrounding municipalities Sanremo, Bordighera, and the rest of Liguria. The city is located in the region of Liguria, which itself has a long history of citron cultivation, thanks to the massive mountain chain (Apennines) which protects it from turbulent winds.