Raisins

One grape can produce different raisins: the variety determines the berry, but preparation and drying change the color and texture.

Raisins are dried grape berries. "Light" and "brown" describe appearance but do not identify variety, country or composition.

For baking, berry size and moisture content are important; for pilaf - the ability to maintain shape; for serving separately - softness and absence of seeds. These are signs of a pattern, not a promise of a specific country.

History

A crop with many varieties

The grapevine has been domesticated by humans and is represented in thousands of cultural forms. The geography of origin of the plant and the current country of raisin production are different information.

From trays to drying on the vine

In California, along with drying the harvested grapes, dry-on-vine is used: the berries are dehydrated on the vine after preparing the fruit shoots. Selma Pete, Fiesta and DOVine are used for this technology, in particular.

Regions and differences

Proven production examples

The main examples reveal the Turkish Sultana, Uzbek technology and California. Additional countries are the entire explicitly named series of manufacturers in the selected USDA table for 2013/14–2018/19. This is historical coverage, not a contemporary ranking or origin of store lots.

Manisa and the Aegean region, Türkiye

In the USDA FAS report, Turkish sultana production is concentrated primarily in Manisa; Izmir, Denizli and Mersin are also named.

Sultana is a type of seedless grape. Turkish origin does not in itself mean light color or certain pre-processing.

For baked goods and pilaf, compare the caliber, the presence of oil and the stated method of processing the batch.

Uzbekistan: traditions of processing raisins, Uzbekistan

The FAO supply chain study distinguishes between local technologies Soyagi, Oftobi, Ob-Jush and Kalipar; The dot on the map represents a country example, not the manufacturer's address.

In the Soyagi technology described, the bunches are suspended in the shade; Oftobi is dried in the sun. Hot alkaline treatment and sulfitation refer to the preparation, not the type of dryer.

If you need shadow-dried raisins, look for confirmation of the technology from the supplier: the trade name “Soyagi” is not enough.

Central San Joaquin Valley, Fresno area, USA

The California industry is centered around Fresno. Raw varieties include Thompson Seedless and newer varieties for drying on the vine.

Natural Seedless is usually sun dried; Golden Seedless and Dipped Seedless are obtained by mechanical drying. These are production categories and not a universal rule for all light raisins.

For light doughs, it is convenient to compare the color and moisture content of a particular batch in advance; You can choose a small caliber for the filling.

• China
• Iran
• South Africa
• Chile
• Argentina
• Afghanistan
• Australia

Types and processing

Brown raisins

Appearance may depend on the source berry and processing conditions. The color does not prove the absence of additives.

Pilaf, bread, cookies and mixes: match the size and softness to the dish.

Light raisins

Light colors are found in products with different technologies. The American Golden Seedless category provides mechanical drying.

Light baked goods and dishes that require a less dark accent; Check the ingredients first.

Soyagi

The FAO documents Soyagi as the shade drying of suspended sultanas. Information about the technology of a specific product must be confirmed separately.

Separate feed and comparison of processing methods when batch data is available.

Seeded and seedless

The California classification includes several varietal types, and not just the usual Thompson Seedless.

For baked goods and children's dishes, please specify that there are no seeds.

Drying this product

The sun dries the berries on trays or directly on the vine. Drying on the vine does not mean a lack of technological preparation. About the method

In the FAO study, Uzbek Soyagi is described as drying suspended bunches in the shade. This is a confirmation of tradition, and not a certificate of any product with this name. About the method

For golden raisins, mechanical dehydration is used. Pre-treatments, including sulfites, must be considered separately from the heat source. About the method

How to choose

• Compare the composition: grapes, possible sulfites, oil or other additives must be indicated in the batch data.
• For the recipe, select according to size and softness; country does not replace these characteristics.
• The words “Soyagi”, “light” and “natural” do not in themselves confirm the variety or technology.

In the catalog

• Raisins brown
• Light raisins
• Soyagi raisins