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{{Short description|Dark-colored dried large grape}}
{{Other uses}} {{Other uses}}
{{Use dmy dates|date=October 2013}} {{Use dmy dates|date=December 2024}}


]s in grapes crystallize during drying.]] ]
] ]
]


A '''raisin''' is a ] ]. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, ], and ]. In the ], ], ], and ], the word "raisin" is reserved for the dark-coloured dried large grape,<ref>{{cite web|author=Dom Costello |url=http://www.kew.org/plants/festivefoods/raisins.html |title=Kew Gardens explanation |publisher=Kew.org |accessdate=16 January 2013}}</ref> with "]" being a golden-coloured dried grape, and "]" being a dried small ] seedless<ref name=pmid24176327>{{cite journal |last1=Chiou |first1=Antonia |last2=Panagopoulou |first2=Eirini A. |last3=Gatzali |first3=Fotini |last4=De Marchi |first4=Stephania |last5=Karathanos |first5=Vaios T. |title=Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena) |journal=Food Chemistry |volume=146 |issue= |pages=157–65 |year=2014 |pmid=24176327 |doi=10.1016/j.foodchem.2013.09.062 }}</ref> grape.<ref>The Oxford English Dictionary entry at "currant" = "raisins of Corauntz n." (also called "raisins of Corinth")</ref> A '''raisin''' is a ] ]. Raisins are produced in many regions of the world and may be eaten raw or used in ], ], and ]. In the United Kingdom, ], New Zealand, Australia and ],<ref>{{Cite web |last=bakeryandsnacks.com |title=Raisin the stakes in 2023: South African sultanas take the lead as the New Year ingredient |url=https://www.bakeryandsnacks.com/Article/2023/01/26/raisin-the-stakes-in-2023-south-african-sultanas-take-the-lead-as-the-new-year-ingredient |access-date=2023-03-20 |website=bakeryandsnacks.com |language=en-GB}}</ref> the word ''raisin'' is reserved for the dark-colored dried large grape,<ref>{{cite web |author=Dom Costello |url=http://www.kew.org/plants/festivefoods/raisins.html |title=Kew Gardens explanation |publisher=] |access-date=16 January 2013 |url-status=dead |archive-url= https://web.archive.org/web/20120905030255/http://www.kew.org/plants/festivefoods/raisins.html |archive-date=5 September 2012 }}</ref> with '']'' being a golden- or green-colored dried grape, and '']'' being a dried small ] seedless grape.<ref name=oed/>


== Etymology == ==Etymology==
The word "raisin" dates back to ] and is a ] from ]; in modern ], ''raisin'' means "grape", while a dried grape is a ''raisin sec'', or "dry grape". The Old French word, in turn, developed from the ] word '']'', "a bunch of grapes".<ref>{{OEtymD|raisin}}</ref> The word ''raisin'' dates back to ] and is a ] from ]; in modern ], ''raisin'' means "grape", while a dried grape is a ''raisin sec'', or "dry grape". The Old French word, in turn, developed from the ] word '']'', which means "a bunch of grapes."<ref name="oed">{{OEtymD|raisin}}</ref>


== Varieties == ==Varieties==
{{more citations needed|section|date=December 2021}}
]


]s (right), along with a metric ruler for scale]]
Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, brown, blue, purple, and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the USA), the Greek currants (black corinthian raisins,'' Vitis vinifera ''L. var. Apyrena)<ref name=pmid24176327/> and ]. Raisins are traditionally sun-dried, but may also be water-dipped and artificially dehydrated.


Raisin varieties depend on the types of grapes used and appear in a variety of sizes and colors, including green, black, brown, purple, blue, and yellow. Seedless varieties include sultanas (the common American type is known as ] in the United States), Zante currants (black Corinthian raisins, ''Vitis vinifera'' L. var. Apyrena),<ref name=oed/> and ]. Raisins are traditionally ] but may also be artificially dehydrated.
"Golden raisins" are treated with ] after drying to give them their golden color.


Golden raisins are generally dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. They are often treated with ] after drying.
] or ] are miniature, sometimes seedless<ref name=pmid24176327/> raisins that are much darker and have a tart, tangy flavor. They are often called currants. ] raisins are large compared to other varieties, and also sweeter.


] or ]s are small, sometimes seedless, raisins that are much darker and have a tart, tangy flavor. They are usually called currants.<ref name=oed/> ] raisins are larger and sweeter than other varieties.
Several varieties of raisins produced in Asia are available in the West only at ethnic grocers. Monukka grapes are used for some of these.


Grapes used to produce raisins in the Middle East and Asia include the large black monukka (or manucca) grapes that produce large raisins.<ref>{{Cite web
{{clear left}}
| title = Types of Raisins: Currants, Golden Seedless, and More
| url = http://www.berkeleywellness.com/healthy-eating/food/article/types-raisins
| website = Berkeley Wellness
| publisher = Remedy Health Media
| access-date = 2017-09-20
| url-status = live
| archive-url = https://web.archive.org/web/20170921000353/http://www.berkeleywellness.com/healthy-eating/food/article/types-raisins
| archive-date = 2017-09-21
}}</ref> {{clear left}}


== Nutrition == ==Processing==
], Video by ].]]
], India]]

Raisins are produced commercially by drying harvested grape ]. For a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate.<ref name="raisin processing">{{Cite journal | last1 = Esmaiili | first1 = M. | last2 = Sotudeh-Gharebagh | first2 = R. | last3 = Cronin | first3 = K. | last4 = Mousavi | first4 = M. A. E. | last5 = Rezazadeh | first5 = G. | title = Grape Drying: A Review | doi = 10.1080/87559120701418335 | journal = Food Reviews International | volume = 23 | issue = 3 | pages = 257 | year = 2007 | s2cid = 83652015 }}</ref> However, this diffusion process is very difficult because the grape skin contains wax in its cuticle, which prevents the water from passing through.<ref name="raisin processing" /> In addition to this, the physical and chemical mechanisms located on the outer layers of the grape are adapted to prevent water loss.<ref name="raisin production">Christensen, L.P., and Peacock, W.L. (20 April 2013) {{webarchive|url=https://web.archive.org/web/20130612192433/http://iv.ucdavis.edu/files/24413.pdf |date=12 June 2013 }}. ''Raisin Production Manual'', ] at ].</ref> The three steps to commercial raisin production include pre-treatment, drying, and post-drying processes.<ref name="raisin processing" />

===Pre-treatment===
Pre-treatment is a necessary step in raisin production to ensure the increased rate of water removal during the drying process.<ref name="raisin processing" /> A faster water removal rate decreases the rate of browning and helps to produce more desirable raisins.<ref name="raisin processing" /> The historical method of completing this process was developed in the Mediterranean and Asia Minor areas by using a dry emulsion cold dip made of ] and ethyl esters of fatty acids.<ref name="raisin production" /> This dip was shown to increase the rate of water loss by two- to three-fold.<ref name="raisin production" />

Recently, new methods have been developed such as exposing the grapes to oil emulsions or dilute alkaline solutions. These methods can encourage water transfer to the outer surface of grapes which helps to increase the efficiency of the drying process.<ref name="raisin processing" />

===Drying===
]
The three types of drying methods are: sun drying, shade drying, and mechanical drying.<ref name="raisin processing" /> Sun drying is an inexpensive process; however, environmental contamination, insect infections, and microbial deterioration can occur and the resulting raisins are often of low quality. Additionally, sun drying is a slow process and may not produce the most desirable raisins.<ref name="raisin processing" />

Mechanical drying can be done in a safer and more controlled environment where rapid drying is guaranteed. One type of mechanical drying is to use ] drying. Water molecules in the grapes absorb microwave energy resulting in rapid evaporation. Microwave drying produces puffed raisins.<ref name="raisin processing" />

===Post-drying processes===
After the drying process is complete, raisins are sent to processing plants where they are cleaned with water to remove any foreign objects that may have become embedded during the drying process.<ref name="raisin processing" /> Stems and off-grade raisins are also removed. The washing process may cause rehydration, so another drying step is completed after washing to ensure that the added moisture has been removed.<ref name="raisin processing" />

All steps in the production of raisins are very important in determining the quality of raisins. Sometimes sulfur dioxide is applied to raisins after the pre-treatment step and before drying to decrease the rate of browning caused by the reaction between polyphenol oxidase and phenolic compounds. Sulfur dioxide also helps to preserve flavor and prevent the loss of certain vitamins during the drying process.<ref name="raisin production" />
{{nutritional value {{nutritional value
| name=Raisins, seedless | name=Raisins, seedless
| kJ=1252 | kcal=299
| protein=3.07 g | protein=3.3 g
| fat=0.46 g | fat=0.25 g
| carbs=79.18 g | carbs=79.3 g
| fiber=3.7 g | fiber=4.5 g
| sugars=59.19 g | sugars=65.2 g
| calcium_mg=50 | calcium_mg=62
| iron_mg=1.88 | iron_mg=1.8
| magnesium_mg=32 | magnesium_mg=36
| phosphorus_mg=101 | phosphorus_mg=98
| potassium_mg=749 | potassium_mg=744
| sodium_mg=11 | sodium_mg=26
| zinc_mg=0.22 | zinc_mg=0.36
| manganese_mg=0.299 | copper_mg=0.27
| selenium_ug=0.6
| opt1n=]
| opt1v=233.9 µg
| vitC_mg=2.3 | vitC_mg=2.3
| thiamin_mg=0.106 | thiamin_mg=0.106
Line 54: Line 80:
| vitE_mg=0.12 | vitE_mg=0.12
| vitK_ug=3.5 | vitK_ug=3.5
| water=15.5 g
| source_usda = 1
| note= | note=
}} }}
Raisins can contain up to 72% ]s by weight,<ref>Albert Julius Winkler. ''General viticulture'', ], 1962, p. 645. ISBN 978-0-520-02591-2</ref> most of which is ] and ]. They also contain about 3% protein and 3.7%–6.8% dietary fiber.<ref>{{cite web|url=http://ndb.nal.usda.gov/ndb/search/list?fg=Fruits+and+Fruit+Juices&qlookup=Raisins&format=Full |title=USDA NDB Raisins |publisher=USDA |accessdate=20 April 2013}}</ref> Raisins, like ] and ]s, are also high in certain ]s, but have a lower ] content than fresh grapes. Raisins are low in ] and contain no ].<ref>{{cite web|url=http://www.calraisins.org/professionals/healthy-benefits-of-raisins/ |title=Nutrition Experts & Dietitians » California Raisins – The Wise Choice |publisher=Calraisins.org |date=22 February 1999 |accessdate=16 January 2013}}</ref>


==Production==
Data presented at the American College of Cardiology's 61st Annual Scientific Session in 2012 suggest that, among individuals with mild increases in blood pressure, the routine consumption of raisins (three times a day) may significantly lower blood pressure, especially when compared to eating other common snacks.<ref>{{cite journal |last1=Bays |first1=Harold E. |last2=Schmitz |first2=Kathy |last3=Christian |first3=Amber |last4=Ritchey |first4=Michelle |last5=Anderson |first5=James |title=Raisins And Blood Pressure: A Randomized, Controlled Trial |journal=Journal of the American College of Cardiology |volume=59 |issue=13 |year=2012 |pages=E1721 |doi=10.1016/S0735-1097(12)61722-7 |laysummary=http://www.sciencedaily.com/releases/2012/03/120326113331.htm |laysource=ScienceDaily |laydate=March 26, 2012 }}</ref>
Estimated global production of raisins in 2023–24 was 1.1 million ]s, led by ], China, Iran, and the United States as the largest producers.<ref name="council">{{cite web |title=Estimated world raisin/sultana/currant production 2023–2024 |url=https://inc.nutfruit.org/raisins-sultanas-and-currants-global-statistical-review-2/ |publisher=International Nut and Dried Fruit Council |access-date=11 November 2024 |date=2023}}</ref>


==Nutrition==
== Toxicity in pets==
{{Main|Grape and raisin toxicity in dogs}}
Raisins can cause ] in dogs. The cause of this is not yet known.<ref>{{cite web|url=http://www.snopes.com/critters/crusader/raisins.asp|title=Snopes.com:Raisins and grapes can be harmful to dogs|accessdate=21 January 2011}}{{MEDRS|date=October 2015}}</ref>


Raisins are 15% water, 79% ]s (including 4% ]), and 3% ], and contain negligible ] (table). In a reference amount of {{convert|100|g}}, raisins supply 299 ]s and moderate amounts (10–19% DV) of the ] (DV) of ], ], and several ] rich in content (above 20% DV), including ] and ] (table).
== Sugars ==
Raisins are sweet due to their high concentration of sugars (about 30% fructose and 28% glucose by weight). The sugars can ] inside the fruit when stored after a long period, making the dry raisins gritty, but that does not affect their usability. These sugar grains can be dissolved by ] the fruit in hot water or other liquids.


=== Grades of raisins in the U.S. === ==Toxicity in animals==
{{Main|Grape and raisin toxicity in dogs}}
;Grade A: The color is good, and the flavor is characteristic of raisins. These raisins show development characteristics indicative of the fact that they are prepared from well-matured grapes (containing no less than 80% water by weight). The processed raisins contain less than 19% moisture by weight.<ref name="raisin">{{cite web|url=http://www.dfaofca.com/Downloadables/DRIED/RAISIN.PDF |title=United States Standards for Grades of Processed Raisins|format=PDF|publisher=United States Department of Agriculture|date=1 December 1978}}</ref>
Raisins can cause ] in both cats and dogs. The cause of this is not known.<ref>{{cite book|last1=DiBartola |first1= Stephen P.|title=Fluid, electrolyte, and acid-base disorders in small animal practice |date=2012|publisher=]/]|location=St. Louis, Mo.|isbn=978-1-4377-0654-3|page=155|edition=4th}}</ref>
;Grade B: The color and flavor is reasonably good. These raisins show development characteristics that highlight the fact that the raisins were prepared from reasonably well-matured grapes containing at least 70% water by weight. These raisins also contain less than 19% moisture, by weight.<ref name="raisin" />
;Grade C: The color and flavor are fairly good. These raisins show development characteristics of raisins prepared from fairly well-matured grapes containing at least 55% water by weight. These raisins also contain less than 19% moisture, by weight.<ref name="raisin" />
;Substandard: Raisins that fail to meet the standards of grade C.


==Gallery==
==Raisin production==
]
Raisins are produced commercially by drying harvested grape ]. For a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate.<ref name="raisin processing">{{Cite journal | last1 = Esmaiili | first1 = M. | last2 = Sotudeh-Gharebagh | first2 = R. | last3 = Cronin | first3 = K. | last4 = Mousavi | first4 = M. A. E. | last5 = Rezazadeh | first5 = G. | title = Grape Drying: A Review | doi = 10.1080/87559120701418335 | journal = Food Reviews International | volume = 23 | issue = 3 | pages = 257 | year = 2007 | pmid = | pmc = }}</ref> However, this diffusion process is very difficult because the grape skin contains wax in its cuticle, which prevents the water from passing through.<ref name="raisin processing" /> In addition to this, the physical and chemical mechanisms located on the outer layers of the grape are adapted to prevent water loss.<ref name="raisin production">Christensen, L.P., and Peacock, W.L. (20 April 2013) . ''Raisin Production Manual'', University of California.</ref>
<gallery>

File:Sunmaid-Raisin-Pile.jpg|Common commercial raisins
The three steps to commercial raisin production include pre-treatment, drying, and post-drying processes.<ref name="raisin processing" />
File:Chunche.jpg|], ventilated sheds for drying grapes into raisins in ]

File:Taliparamba grocery.jpg|Raisins offered for sale at a market in ], India
===Pre-treatment===
</gallery>
Pre-treatment is a necessary step in raisin production to ensure the increased rate of water removal during the drying process.<ref name="raisin processing" /> A faster water removal rate decreases the rate of browning and helps to produce more desirable raisins.<ref name="raisin processing" /> The historical method of completing this process was developed in the Mediterranean and Asia Minor areas by using a dry emulsion cold dip made of potassium carbonate and ethyl esters of fatty acids.<ref name="raisin production" /> This dip was shown to increase the rate of water loss by two- to three-fold.<ref name="raisin production" />
Recently, new methods have been developed such as exposing the grapes to oil emulsions or dilute alkaline solutions. These methods can encourage water transfer to the outer surface of grapes which helps to increase the efficiency of the drying process.<ref name="raisin processing" />

===Drying===
]'', ventilated sheds for drying grapes into raisins in ]]]
The three types of drying methods are: sun drying, shade drying, and mechanical drying.<ref name="raisin processing" /> Sun drying is an inexpensive process; however, environmental contamination, insect infections, and microbial deterioration can occur and the resulting raisins are often of low quality. Additionally, sun drying is a very slow process and may not produce the most desirable raisins.<ref name="raisin processing" />
Mechanical drying can be done in a safer and more controlled environment where rapid drying is guaranteed. One type of mechanical drying is to use microwave heating. Water molecules in the grapes absorb microwave energy resulting in rapid evaporation. Microwave heating often produces puffy raisins.<ref name="raisin processing" />

===Post-drying processes===
After the drying process is complete, raisins are sent to processing plants where they are cleaned with water to remove any foreign objects that may have become embedded during the drying process.<ref name="raisin processing" /> Stems and off-grade raisins are also removed. The washing process may cause rehydration, so another drying step is completed after washing to ensure that the added moisture has been removed.<ref name="raisin processing" />

All steps in the production of raisins are very important in determining the quality of raisins. Sometimes, sulfur dioxide is applied to raisins after the pre treatment step and before drying to decrease the rate of browning caused by the reaction between polyphenol oxidase and phenolic compounds. Sulfur dioxide also helps to preserve flavour and prevent the loss of certain vitamins during the drying process.<ref name="raisin production" />

===Nutrition and health===

Raisins can be eaten as a nutritious snack, rich in dietary fiber, carbohydrates with a low glycemic index, minerals, vitamins, and other micronutrients. Their fat content is low. The overall nutritional value of raisins means they are recommended as a snack for both weight control and for maintaining good human health because they help the control of glucose, the good functioning of the digestive system and the regulation of blood pressure.<ref>{{cite journal |last1=Kanellos |first1=P. T. |last2=Kaliora |first2=A. C. |last3=Gioxari |first3=A. |last4=Christopoulou |first4=G. O. |last5=Kalogeropoulos |first5=N. |last6=Karathanos |first6=V. T. |title=Absorption and Bioavailability of Antioxidant Phytochemicals and Increase of Serum Oxidation Resistance in Healthy Subjects Following Supplementation with Raisins |journal=Plant Foods for Human Nutrition |volume=68 |issue=4 |pages=411–5 |year=2013 |pmid=24114059 |doi=10.1007/s11130-013-0389-2 }}</ref>
Replacing unhealthy snacks by raisins in usual and moderate quantity can improve health biomarkers in patients with controlled type 2 diabetes. Adoption of this dietary habit may reduce diastolic blood pressure and increase the levels of plasma antioxidants in type 2 diabetic patients.<ref>{{cite journal |last1=Kanellos |first1=P.T. |last2=Kaliora |first2=A.C. |last3=Tentolouris |first3=N.K. |last4=Argiana |first4=V. |last5=Perrea |first5=D. |last6=Kalogeropoulos |first6=N. |last7=Kountouri |first7=A.M. |last8=Karathanos |first8=V.T. |title=A pilot, randomized controlled trial to examine the health outcomes of raisin consumption in patients with diabetes |journal=Nutrition |volume=30 |issue=3 |pages=358–64 |year=2014 |pmid=24262513 |doi=10.1016/j.nut.2013.07.020 }}</ref>
Corinthian raisins are a moderate glycemic index fruit. They can be consumed in small amounts even by diabetic patients instead of sweets in a balanced diet.<ref>{{cite journal |last1=Kanellos |first1=Panagiotis T. |last2=Kaliora |first2=Andriana C. |last3=Liaskos |first3=Christos |last4=Tentolouris |first4=Nikolaos K. |last5=Perrea |first5=Despina |last6=Karathanos |first6=Vaios T. |title=A Study of Glycemic Response to Corinthian Raisins in Healthy Subjects and in Type 2 Diabetes Mellitus Patients |journal=Plant Foods for Human Nutrition |volume=68 |issue=2 |pages=145–8 |year=2013 |pmid=23564595 |doi=10.1007/s11130-013-0348-y }}</ref>
Antioxidants in Greek<!-- read the article {{clarify|date=November 2015}} --> raisins may reduce the risk for malignancies in the stomach and colon. Thus, in a balanced diet, their antioxidants can help maintain the health of the digestive system.<ref>{{cite journal |last1=Kountouri |first1=Aggeliki M. |last2=Gioxari |first2=Aristea |last3=Karvela |first3=Evangelia |last4=Kaliora |first4=Andriana C. |last5=Karvelas |first5=Michalis |last6=Karathanos |first6=Vaios T. |title=Chemopreventive properties of raisins originating from Greece in colon cancer cells |journal=Food & Function |volume=4 |issue=3 |pages=366–72 |year=2013 |pmid=23211994 |doi=10.1039/c2fo30259d }}</ref>


== See also == == See also ==
{{Portal|Food}} {{Portal|Food}}
* ] * ]
* ] * ]
* ], a ] ] that involved raisins being plucked from a bowl of burning ]. * ], a ] ] that involved raisins being plucked from a bowl of burning ]
* ], a popular brand of raisins available in North America and the United Kingdom. * ], a popular brand of raisins available in North America and the United Kingdom
* ], a fictional music group of anthropomorphized raisins created by ] to promote the food on TV
* The ], a candy made by coating the dried fruit in ].
* The ], a candy made by coating the dried fruit in ]
* ]


== References == == References ==
{{Reflist|2}} {{Reflist}}

== Further reading ==
{{Wiktionary|raisin}} {{Wiktionary|raisin}}
{{Commons}} {{Commons}}
{{Wikisource1911Enc|Raisin}} {{EB1911 poster|Raisin}}
* {{cite conference |author1=C. D. Wu |author2=J. F. Rivero-Cruz |author3=M. Zhu |author4=B. Su |author5=A. D. Kinghorn | title=Antimicrobial Phytochemicals in Thompson Seedless Raisins (''Vitis vinifera L.'') Inhibit Dental Plaque Bacteria | booktitle=American Society for Microbiology meeting. 5–9 June. Atlanta | year=2005 | url=http://www.abstractsonline.com/viewer/viewAbstractPrintFriendly.asp?CKey={F2F471D3-4975-4531-91A3-99EF6E664CEC}&SKey={A60C59D2-2740-438F-8EDB-FBCA9A4ED3C2}&MKey={382D7E47-BE0B-4BBA-B3A6-E511C92FA999}&AKey={32093528-52DC-4EBE-9D80-29DAD84C92CE} }}

{{Authority control}} {{Authority control}}


Latest revision as of 01:42, 8 January 2025

Dark-colored dried large grape For other uses, see Raisin (disambiguation).

A variety of raisins from different grapes
Golden raisins (sultanas)

A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia and South Africa, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden- or green-colored dried grape, and currant being a dried small Black Corinth seedless grape.

Etymology

The word raisin dates back to Middle English and is a loanword from Old French; in modern French, raisin means "grape", while a dried grape is a raisin sec, or "dry grape". The Old French word, in turn, developed from the Latin word racemus, which means "a bunch of grapes."

Varieties

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed.
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California seedless grape raisins (left) and California Zante currants (right), along with a metric ruler for scale

Raisin varieties depend on the types of grapes used and appear in a variety of sizes and colors, including green, black, brown, purple, blue, and yellow. Seedless varieties include sultanas (the common American type is known as Thompson Seedless in the United States), Zante currants (black Corinthian raisins, Vitis vinifera L. var. Apyrena), and Flame grapes. Raisins are traditionally sun-dried but may also be artificially dehydrated.

Golden raisins are generally dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. They are often treated with sulfur dioxide after drying.

Black Corinth or Zante currants are small, sometimes seedless, raisins that are much darker and have a tart, tangy flavor. They are usually called currants. Muscat raisins are larger and sweeter than other varieties.

Grapes used to produce raisins in the Middle East and Asia include the large black monukka (or manucca) grapes that produce large raisins.

Processing

Drying raisins at Gata de Gorgos, Video by Valencian Museum of Ethnology.

Raisins are produced commercially by drying harvested grape berries. For a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate. However, this diffusion process is very difficult because the grape skin contains wax in its cuticle, which prevents the water from passing through. In addition to this, the physical and chemical mechanisms located on the outer layers of the grape are adapted to prevent water loss. The three steps to commercial raisin production include pre-treatment, drying, and post-drying processes.

Pre-treatment

Pre-treatment is a necessary step in raisin production to ensure the increased rate of water removal during the drying process. A faster water removal rate decreases the rate of browning and helps to produce more desirable raisins. The historical method of completing this process was developed in the Mediterranean and Asia Minor areas by using a dry emulsion cold dip made of potassium carbonate and ethyl esters of fatty acids. This dip was shown to increase the rate of water loss by two- to three-fold.

Recently, new methods have been developed such as exposing the grapes to oil emulsions or dilute alkaline solutions. These methods can encourage water transfer to the outer surface of grapes which helps to increase the efficiency of the drying process.

Drying

Sun-dried raisins

The three types of drying methods are: sun drying, shade drying, and mechanical drying. Sun drying is an inexpensive process; however, environmental contamination, insect infections, and microbial deterioration can occur and the resulting raisins are often of low quality. Additionally, sun drying is a slow process and may not produce the most desirable raisins.

Mechanical drying can be done in a safer and more controlled environment where rapid drying is guaranteed. One type of mechanical drying is to use microwave drying. Water molecules in the grapes absorb microwave energy resulting in rapid evaporation. Microwave drying produces puffed raisins.

Post-drying processes

After the drying process is complete, raisins are sent to processing plants where they are cleaned with water to remove any foreign objects that may have become embedded during the drying process. Stems and off-grade raisins are also removed. The washing process may cause rehydration, so another drying step is completed after washing to ensure that the added moisture has been removed.

All steps in the production of raisins are very important in determining the quality of raisins. Sometimes sulfur dioxide is applied to raisins after the pre-treatment step and before drying to decrease the rate of browning caused by the reaction between polyphenol oxidase and phenolic compounds. Sulfur dioxide also helps to preserve flavor and prevent the loss of certain vitamins during the drying process.

Raisins, seedless
Nutritional value per 100 g (3.5 oz)
Energy299 kcal (1,250 kJ)
Carbohydrates79.3 g
Sugars65.2 g
Dietary fiber4.5 g
Fat0.25 g
Protein3.3 g
Vitamins and minerals
VitaminsQuantity %DV
Thiamine (B1)9% 0.106 mg
Riboflavin (B2)10% 0.125 mg
Niacin (B3)5% 0.766 mg
Pantothenic acid (B5)2% 0.095 mg
Vitamin B610% 0.174 mg
Folate (B9)1% 5 μg
Choline2% 11.1 mg
Vitamin C3% 2.3 mg
Vitamin E1% 0.12 mg
Vitamin K3% 3.5 μg
MineralsQuantity %DV
Calcium5% 62 mg
Copper30% 0.27 mg
Iron10% 1.8 mg
Magnesium9% 36 mg
Phosphorus8% 98 mg
Potassium25% 744 mg
Selenium1% 0.6 μg
Sodium1% 26 mg
Zinc3% 0.36 mg
Other constituentsQuantity
Water15.5 g
Link to USDA Database entry
Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Production

Estimated global production of raisins in 2023–24 was 1.1 million tonnes, led by Turkey, China, Iran, and the United States as the largest producers.

Nutrition

Raisins are 15% water, 79% carbohydrates (including 4% fiber), and 3% protein, and contain negligible fat (table). In a reference amount of 100 grams (3.5 oz), raisins supply 299 kilocalories and moderate amounts (10–19% DV) of the Daily Value (DV) of riboflavin, vitamin B6, and several dietary minerals rich in content (above 20% DV), including potassium and copper (table).

Toxicity in animals

Main article: Grape and raisin toxicity in dogs

Raisins can cause kidney failure in both cats and dogs. The cause of this is not known.

Gallery

Raisin sale at khari baoli market, Delhi
  • Common commercial raisins Common commercial raisins
  • Chunche, ventilated sheds for drying grapes into raisins in Xinjiang Chunche, ventilated sheds for drying grapes into raisins in Xinjiang
  • Raisins offered for sale at a market in Taliparamba, India Raisins offered for sale at a market in Taliparamba, India

See also

References

  1. bakeryandsnacks.com. "Raisin the stakes in 2023: South African sultanas take the lead as the New Year ingredient". bakeryandsnacks.com. Retrieved 20 March 2023.
  2. Dom Costello. "Kew Gardens explanation". Royal Botanic Gardens, Kew. Archived from the original on 5 September 2012. Retrieved 16 January 2013.
  3. ^ Harper, Douglas. "raisin". Online Etymology Dictionary.
  4. "Types of Raisins: Currants, Golden Seedless, and More". Berkeley Wellness. Remedy Health Media. Archived from the original on 21 September 2017. Retrieved 20 September 2017.
  5. ^ Esmaiili, M.; Sotudeh-Gharebagh, R.; Cronin, K.; Mousavi, M. A. E.; Rezazadeh, G. (2007). "Grape Drying: A Review". Food Reviews International. 23 (3): 257. doi:10.1080/87559120701418335. S2CID 83652015.
  6. ^ Christensen, L.P., and Peacock, W.L. (20 April 2013) "The Raisin Drying Process" Archived 12 June 2013 at the Wayback Machine. Raisin Production Manual, University of California at Davis.
  7. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  8. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
  9. "Estimated world raisin/sultana/currant production 2023–2024". International Nut and Dried Fruit Council. 2023. Retrieved 11 November 2024.
  10. DiBartola, Stephen P. (2012). Fluid, electrolyte, and acid-base disorders in small animal practice (4th ed.). St. Louis, Mo.: Saunders/Elsevier. p. 155. ISBN 978-1-4377-0654-3.
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