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Dark Raisin

Organic Farmer Group

At National Raisin Company, our grower organic farmer group is unique to the raisin industry. We are the only company to have an organic grower group where ideas are shared and passed on. Our continued education program on farming organically is the heart of the Bonner Organic Program.
Seedless Fruit; Oval Shape. Dark brownish-purplish to deep purplish-black color.

Tip: When adding raisins to batters for baked goods, coat the raisins with flour either individually or by shaking the raisins in a bag containing flour. Flour coated raisins will then stay suspended within the batter being prepared.
On the nose there was at first dark raisin with a touch of toffee, then briary, dusty blueberry and a bit of dusty chocolate. The alcohol was still showing a bit on the nose. On the palate sandalwood and spices predominated at first, with spirity plum and a herbal/pine undercurrent. Chewy chocolate emerged, then cherry eau-de-vie. This Dow's has real firmness and density--what is often referred to as "grip"
Raisins became an important part of European cuisine. Spaniards perfected viticulture, or grape growing. Roman physicians prescribed raisins to cure anything from mushroom poisoning to old age. Eventually, they became so valuable that two jars of raisins could be traded for one slave
Offering Dried Apricots, Glace Apricots, Prunes, Peaches, Raisins, Pears, Dates and Figs. All top quality. Shop with us on-line with NO SHIPPING CHARGES for standard shipping. Just click the image or link below to go shopping.

Contact information

Unit#E,2nd Floor No.55,Allameh Tower, North Allameh St, East Sarv St.kaj Square,Saadat-Abad Ave,Tehran, Iran

Post code :

+9821 - 22365723 +9821 - 22365724

+9821 – 89774992


Raw materials

The primary raw material for making raisins is grapes. To make 1 lb (453.59 g) of raisins, over 4 lb (1,814.36 g) of fresh grapes are required. These grapes must have certain qualities in order to produce quality raisins. For example, they must ripen early and be easy to dry. Additionally, they must have a soft texture, not stick together when stored, have no seeds, and have a pleasing flavor. The most important grapes for raisin production include Thompson Seedless, Black Corinth, Fiesta, Muscats, and Sultans.

By far, the most widely grown raisin grape is the Thompson Seedless variety. They are used in the production of over half the world's raisins. Ninety percent of these come from California. The Thompson was first developed in 1872 by William Thompson, who created it by taking cuttings from an English seedless grape and grafting them with a Muscat grape vine. The resulting plant produced the first Thompson seedless grapes. It is believed that all of the subsequent Thompson seedless vines came from this original grafting.
The Thompson seedless is a white, thinskinned grape, which produces the best raisins available today. Its small berries are oval and elongated. It does not contain seeds and has a high sugar content. From a raisin production standpoint, Thompson grapes are ideal because they ripen fairly early in the season and do not stick to each other during shipping.

The Black Corinth is a grape that originated in Greece, which has become an important variety of raisin grape. They are about one fourth the size of the Thompson grapes and have a juicy, tangy/tart flavor. These grapes are quite small, spherical in shape, and reddish-black in color. They are thin skinned and nearly seedless. They make good raisins and are excellent for production because they ripen early and dry easily. Because of their flavor, they are more often used for baking cookies, specialty breads, and fruitcakes than for eating.

How lucky we are that many of our foodstuffs are already dried, seeded, and otherwise prepared for inclusion in our favorite recipes. We purchase seedless raisins and don't even have the option of purchasing raisins with seeds. However, this was not the case over TOO years ago. Then, seedless raisins (expensive) were sold alongside those with seeds (noted as cheaper and "more commonly used").

One might have saved pennies buying raisins with seeds but invested time in seeding those tiny fruits. How? One cookbook suggests that Valencia raisins be heated slightly with water in order to plump them, and then cut with a knife and de-seeded by hand! However, enterprising manufacturers produced labor-saving devices for women's kitchen chores, including deseeding raisins. First, the housewife clamped her Boss brand raisin seeder to her kitchen table. Then, she loaded the raisins into the hopper at the top. As the housewife cranked the handle, the raisins were squeezed between two grooved rubber and toothed-metal rollers, which exposed the seeds. The seeds were then forced out a chute at the front (pushed out by the metal-toothed rollers) and the raisins dropped below the rollers into a pile.

Next in line of importance to raisin production is the Muscat grapes. These are large, sweet grapes that contain some seeds. Originally grown in Alexandria, Egypt, these grapes were the primary raisin grape before the advent of the Thompson. They were introduced in the United States in 1851. Muscat grapes are juicy, dull green in color, and have a sweet, muscat flavor. They have moderately tough skins and result in excellent tasting, large, soft-textured raisins. When they are used for raisin making, they are subjected to a mechanical process, which removes the seeds after the grapes are dried. These seeds are a significant drawback to using the muscat, and additionally, they do not ship well.

Grapes are harvested in August through September. While drying on trays, the grapes' moisture content is reduced from 75% to under 15% and the color of the fruit changes to a brownish purple. After the fruit is dried, the paper trays are rolled up around the raisins to form a package. The rolls are gathered and stored in boxes or bins before being transported by truck to a processing plant, where they are cleaned, inspected, and packaged.

Two minor varieties of grape that find some use as raisins include the Fiesta and the Sultana. The Fiesta is a white seedless grape with a good flavor. A major problem with these grapes is that their stems are more difficult to remove. The Sultana grape is nearly seedless, but they make inferior raisins because they are less meaty, have a high acid content, and have some small, very hard seeds. Both Fiesta and Sultana raisins are used more often as baking raisins.

Some useful information about raisin

Dark Black Rasisin

These raisins are sun-dried Thompson Seedless grapes. They are the most well-known and account for 95 percent of California raisins. Natural Seedless raisins are most often eaten out of hand.
Like Natural Seedless raisins, these are also Thompson Seedless grapes. They are specially treated to preserve their light color. They account for about 5 percent of the crop and are good for baking.
These raisins are made from big, greenish-gold Muscat grapes. Since the grapes contain seeds, the raisins are seeded mechanically, or are sold with seeds. Muscats are large, brown, and particularly fruity-tasting. They are mostly used in baking, especially in fruitcakes.

Made from small Black grapes, currants are seedless and very dark in color. These tiny fruits called "Zante Currants" refer to the Greek island where this type of grape first grew. They are also popular for baking.

You don't have to be a backpacker or hiker to appreciate raisins as a convenient, high energy low fat snack; they are easy to pack, easy to eat and almost never go bad. Like other dried fruits, raisins are available throughout the year.

Raisins are made by dehydrating grapes in a process using the heat of the sun or a mechanical process of oven drying. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skins surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colors of raisins vary, they are generally a deep brown color, oftentimes with hints of a purple hue.

Black raisin export

Iron bioavailabilities and antioxidant activities of three common generic raisin types, Golden Thompson, Dipped Thompson and Sun dried Thompson, were quantified and compared. Iron bioavailability was assessed with a simulated digestion/cell culture model. Antioxidant activity of the raisins was also determined. Iron bioavailability from the raisins was low for all three raisin types, indicating high levels of iron absorption inhibitors in raisins. Furthermore, these high levels of iron uptake inhibitors may inhibit iron availability from other sources consumed simultaneously with the raisins. Antioxidant activity was significantly higher in Golden Thompson than Dipped Thompson and Sun dried Thompson. The lower antioxidant activities of the latter two suggest that enzymatic browning due to processing practices negatively affects antioxidant activity.

Technical Abstract: Iron bioavailabilities and antioxidant activities of three common generic raisin types, Golden Thompson, Dipped Thompson and Sun dried Thompson, were quantified and compared. Iron bioavailability was assessed with an in vitro digestion/Caco2 cell culture model using cell ferritin formation as an index of iron bioavailability. Antioxidant activity was determined using the Total Oxyradical Scavenging Capacity (TOSC) assay. Ferritin formation in Caco 2 cells was low for all three types, indicating low iron bioavailability and high levels of iron absorption inhibitors in raisins. Antioxidant activity was significantly higher in Golden Thompson than Dipped Thompson and Sun dried Thompson. The lower antioxidant activities of the latter two suggest that enzymatic browning negatively affects antioxidant activity.

Raisin Vinegar

Vinegar made from raisins is a popular ingredient throughout the Middle East. This cloudy brown vinegar is primarily produced in Greece and Turkey. Raisin vinegar can be a good match for dishes involving eggplant.

Raisin vinegar, which is known for its mild flavor can be used to create a sweet raisin vinaigrette salad dressing. Raising vinegar is sometimes noted as an alternative to balsamic vinegar in recipes.

Raisins are dried grapes that are popular shelf-stable snacks. Three commercially important types of raisins were studied: sun-dried (natural), artificially dried (dipped), and sulfur dioxide-treated (golden) raisins. Dietary fiber composition was analyzed by AACC method 32-25. Polysaccharides were hydrolyzed, and the resulting sugars were analyzed by colorimetric and gas chomatographic methods. Fructans were measured with a colorimetric kit assay. No fructans were found in fresh grapes. Raisin types varied in their ability to bind bile acids in vitro. Coarsely chopped raisins bound more bile than did finely chopped or whole raisins. Total dietary fiber values agreed with published values, with pectins and neutral polysaccharides of mannose and glucose residues predominating. Dipped raisins had over 8% fructans.

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