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Raisin Production

Monday, July 30, 2012

The word 'Raisins' is originated from Latin word “racemes” meaning a bunch of grapes, and the scientific name is Vitas viniferous. Simply saying, a raisin is sun dried (Dried up to 80-85%) grape of certain varieties with a high content of sugar and solid flesh. Raisins are processed and eaten all over the world. Today Raisins have become a common part of daily diets, in many places raisins are bleached or dipped in oil to improve their appearance & taste. All raisins can easily be stored at room temperature for several months. For prolonged storage (up to a year), they are refrigerated in a tightly sealed plastic bags. Raisins are highly nutritious food because of their sugar, mineral (especially iron), and vitamin (B and A) contents. Sweet, tasty and delicious raisins are a great snack just as they are or can add flavour to almost any favourite recipe, can be eaten by hand & mixed with other dishes and fruits.

The most common grapes used for raisins are Thompson seedless, Zante and Muscat. Thompson seedless grapes are processed to produce sultana. While tiny Zante grapes are died for currants production, and Muscat grapes (which usually have their seeds removed before processing) create a dark, perfumy and intensely sweet raisin. Grapes are either sun-dried or dehydrated mechanically. Both dark and golden raisins can be made from grapes. The basic difference is only of processing. Dark raisins are sun-dried for several weeks, thereby producing a shriveled appearance and dark colour. Golden raisins are treated with artificial heat & chemicals for producing a moisture product. In addition elements like Victoria oil, Potassium bi carbonate & Sulphur dioxide are also used globally for flavouring purpose.



Raisins Nutrients per 100 gms                                                                                      Unit                   Value


Energy                                                                                                   kcal             302

Protein                                                                                                   gms             3.39

Total lipid (fat)                                                                                      gms             0.46

Carbohydrate, by difference                                                                 gms             79.52

Sugars total                                                                                           gms             59.19

Calcium, Ca                                                                                          mg              53

Magnesium                                                                                            mg              35

Phosphorus                                                                                            mg              115

Potassium                                                                                              mg              746

Vitamin K (phylloquinone)                                                                   mcg            3.5

Fatty acids, total saturated                                                                   gms             0.151

Fatty acids, total monounsaturated                                                      gms             0.019




Raisins as a part of the daily diet provide essential nutrients, soluble & insoluble fiber and health protective bioactive compounds. Raisins have proven its effectiveness for the health aspects. Raisins reduce the risk of developing various diseases i.e. constipation, heart disease, diabetes, colon cancer and obesity.

Raisins add a touch of sunshine to breads, muffins, cookies, cakes, pies, tarts and puddings etc. As bakery products are one of the major highlights of food industry, it makes the commercial importance of raisin even higher. Raisins are also used in a variety of dishes. They add a piquant flavour to beef, mutton, chicken, rice & lamb. In many places raisins are used in place of sugar. Raisins’ nutrients, natural resistance to spoilage, ease of storage & transport has strengthened their appeal & widespread consumption and it is the reason that raisins have been popularly considered a healthy food for millennia.


·         India has been the producer of Raisin since 1983

·         In the crop year 2009 around 100000 MT was produced in India

·         The main areas of raisin production are in the state of Maharashtra ( District of Sangli, Solapur, Satara, Kolhapur and Nasik) and Karnataka ( District of Belgaum and Bijapur)

·         The harvesting season of grapes in India is from the month February to April.


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Source: NPCS Team

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