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.
The main raisin-producing countries are the United States, Turkey, China and Iran, out of a total of 12 producing countries, including Argentina and Chile.