Raisins

There are two large groups of raisin varieties in Argentina, those with seeds and those without. Within the group of raisins with seeds, the variety that is marketed is the Moscatel, which in turn is classified by size, the most common being numbers 4, 5 and 6. As for the group of raisins without seeds, we can find the Golden, the Thompson and the Flame, which are also classified by size. The main raisin-producing countries are the United States, Turkey, China and Iran, out of a total of 12 producing countries, including Argentina. In Argentina, the area planted with varieties suitable for raisins is increasing. The province of San Juan has become the first producer and exporter in the country, concentrating 91% of the Argentinian production of raisins.

The raisin is the dehydrated grape, and it is the fruit of the vine, a plant that can reach 100 years of age. It is typical of low altitude temperate zones and is resistant to cold, but if it is exposed to temperatures below 2 degrees below zero after the appearance of the buds, the fruit can suffer serious damage. Raisins are dried fruits from which much of the water has been removed, maintaining their nutritional value. The elaboration of the raisins begins with the selection and harvesting of the ripe grapes, which are taken to a drying place with adequate geographical and environmental conditions. The drying of raisins is done to a greater extent with sunlight. Once the fruit is dried, it is washed with abundant water, thus eliminating impurities and foreign matter. To finish its preparation, a vegetable oil is applied to the raisins that prevents them from caking. Raisins are rich in fiber, sodium, potassium and vitamin B, it is a detoxifying food and a natural blood purifier, and it is an important source of energy as it contains a lot of sugar. In Chile, the harvest begins at the end of February, and there are usually stocks until October or November, depending on the harvest. The most important varieties that we find in Chile are the Thompson, the Flame and the Crimson. There is also a kiln-dried variety known for its blonde color called Golden, which is another Thompson seedless variety. In addition, each of the varieties is calibrated by size, in large, medium and small. The main raisin-producing countries are the United States, Turkey, China and Iran, out of a total of 12 producing countries, including Chile. Regarding world trade, Chile occupies an important place in the export of raisins, along with Turkey and the United States.

The raisin has various uses in gastronomy: as a dessert, as a snack, to dress salads, in bakery, in confectionery, etc. The main producing countries of raisins are the United States, Turkey, China and Iran, among a total of 12 producing countries. In Iran there are different types of raisins, which, like in Turkey, are classified by color. The Gouchan, Malayer and Golden Anguri varieties stand out, going from darker to golden respectively.

The raisin has various uses in gastronomy: as a dessert, as a snack, to dress salads, in bakery, in confectionery, etc. The main producing countries of raisins are the United States, Turkey, China and Iran, among a total of 12 producing countries. In addition to being a major world producer, Turkey is one of the largest consumers. The raisin in Turkey is colloquially known as sultana. The area of greatest production of Turkish sultana raisins is the Aegean region. Regarding color, the sultana raisin is usually classified into five types: Thompson, Type 8, Type 9, Type 10 and Type 11, from darker to more golden respectively, without ever reaching the golden color of the Iranian raisin or chili. In terms of exports, Turkey ranks first, and the main destination markets are the United Kingdom, Germany and the Netherlands.

Raisins are primarily produced in California's San Joaquin Valley, and the harvest season runs from September to May. The main varieties of raisins they have are the Thompson and the Golden, which are calibrated by size. The United States is generally the world's leading producer and exporter of raisins. Raisins are the most important dried fruit in the United States, accounting for two-thirds of all dried fruit consumed.

The raisin is the dehydrated grape, and it is the fruit of the vine, a plant that can reach 100 years of age. It is typical of low altitude temperate zones and is resistant to cold, but if it is exposed to temperatures below 2 degrees below zero after the appearance of the buds, the fruit can suffer serious damage. Raisins are dried fruits from which much of the water has been removed, maintaining their nutritional value. The elaboration of the raisins begins with the selection and harvesting of the ripe grapes, which are taken to a drying place with suitable geographical and environmental conditions. The drying of raisins is done to a greater extent with sunlight. Once the fruit is dried, it is washed with abundant water, thus eliminating impurities and foreign matter. To finish its preparation, a vegetable oil is applied to the raisins that prevents them from caking. Raisins are rich in fiber, sodium, potassium and vitamin B, it is a detoxifying food and a natural blood purifier, and it is an important source of energy as it contains a lot of sugar. The most appreciated raisins are obtained from the seedless varieties, with low acidity and rich in sugars, which is why they are the most used in pastries and confectionery.