HISTORY
Turkey has the most
suitable climate conditions for vine growing in the world and is the
origin of the vine genes. The archaeological findings in Anatolia proved
that this culture of vine growing dates back to 3500 BC.
Grape figures, found in different locations of
Anatolia points out to the fact that growing grapes has been the part of
the culture for centuries.
In the period of Hittites; that is 1800
- 1550 BC; grape growing and wine making was developed and during
religious ceremonies these were votive offerings to the gods. Hittites had
agricultural laws similar to today's in order to protect the vine yards. A
grape bunch shaped wine container, dating back from 1800 - 1600 BC, was
found in Yozgat Alitar, a town located in central Anatolia. A golden wine
glass and a wine jug, made in 2300 BC, was found in Çorum Alacahöyük,
another town in central Anatolia. Historical coins with grape figures were
used in Western Anatolia.
Grape and wine have always played an
important social and commercial role in Western Anatolia.
Yet,
through out the history the region's major consumption has been either as
table grape or as dried fruit. Raisin juice, dried layers of raisin pulp
was also being produced.
HEALTH BENEFITS
Sultanas are a good source of energy (1,276 kj / 305 kcal Per 100g) thanks to its carbohydrate content. Sultanas also contain vitamins B1, B2 and various minerals. It is medically proven that it helps child growth, curing diseases with inflammation and fever, also kidney and liver diseases.
100 grams of Sultanas contain
:
77.4%
Carbohydrate
2.82 gr
Protein
15% (±1.5)
Moisture
0.5%
Coating oil
| 0.147 mg | Vitamin B1 |
| 0.073 mg | Vitamin B2 |
Minerals in 100 grams of Sultanas ;
| 4 mg Fe | 30 mg Magnesium |
| 190 mg Phosphor | 53 mg calsium |
There's a
New Reason for Eating Raisins *
FRESNO, CA - Each year, nearly 100,000 new cases of
colon cancer are likely to be diagnosed. A healthy diet is important in
the colon cancer battle, and California Raisins may be an important
weapon. New research sponsored by the California Raisin Marketing Board
(CRMB) shows that raisins are a good source of inulin, a naturally
occuring fiber-like carbohydrate that helps keep the colon
healthy.
"When inulin from raisins ferments in the colon,
beneficial bacteria grow, and harmful bacterial growth is limited, "
explains Julie Jones, Ph. D. , licensed nutritionist and college professor
of nutrition. "Thus, inulin fermentation creates conditions that promote
healthy colon cell growth and that help prevent growth of abnormal cells
that may lead to disease."
According to recent independent
laboratory analysis sponsored by the CRMB, a standard ¼ cup serving of
raisins contains 1.5 grams of inulin. Recommended daily intake levels of
inulin have yet to be established. Onions, garlic and wheat are also known
to be good sources of inulin.
Inulin and other substances,
including some fibers, are part of a class of compounds called prebiotics.
Prebiotics favor growth of beneficial bacteria, such as lactobacilli and
bifidobacteria found in some yogurts. This can be helpful after taking
antibiotics when both beneficial and harmful bacteria may be killed.
Prebiotics also slow growth of harmful bacteria.
Multiple research
studies published in the July 1999 supplement to the Journal of Nutrition
describe how inulin and other prebiotics affect colon health. A study by
D.J. Jenkins and colleagues showed that inulin fermentation increased the
amount of beneficial bacteria in the colon. These bacteria inhibit the
growth of organisms that cause food-borne disease, such as E. Coli.
Another study by H.S. Taper and M. Roberfroid, conducted on animals,
showed that short chain fatty acids were produced when inulin ferments.
These acids favor the growth of healthy colon cells and inhibit the growth
of tumors.
"Acids resulting from inulin fermentation also reduce
high colonic pH produced by high-meat diets," explains Jones, consultant
to the CRMB. "High colonic pH is a risk factor for colon cancer."
Many nutrition experts believe adults should be eating 8 to 10
servings of fruits and vegetables each day, and various national surveys
report that most Americans consume about half of the recommended 25 grams
of fiber daily.
* This
article was previously posted at CRMB web site.
TARIS BRAND TURKISH SULTANAS PROCESS:
The vines are grown under controlled
conditions. Sultanas are harvested and dried under supervision of Taris
Research and Development Department.
SULTANAS
The fresh Sultana variety seedless
grapes is dipped in an alkaline olive oil emulsion and sun dried. The
product consists of good, sound berries, typical of the current crop which
have been sun dried and stored under satisfactory conditions before
processing. The fruit will be sized, destemmed, screened, washed in
potable water, aspirated and static picked to remove defects and foreign
matter.
The dried fruits are graded and received by Taris Experts
and stored in Taris warehouses under controlled conditions.
Then the fruits are filled in hygienic plastic
crates and sent to static picking department where fruit is controlled by
skilled and controlled workers on a white laminated table under bright
light. Table picking is performed depending on buyer's specifications.
Then the fruits are filled in to telescopic carton boxes with blue
polyethylene liners. 11,5 to 14 kg. fruit is filled in each carton Each
carton is scanned by a metal detector and coded by ink-jet machine for
tracability.
SIZE:
Type
Berry Count per 100
gr.
Standart
314 - 347
Medium
400 - 500
Jumbo
260 - 290
| Type | Berry Count per 100 gr. |
| Standart 7 sultanas | 333 - 368 |
| Standart 8 sultanas | 327 - 362 |
| Standart 9 sultanas | 323 - 357 |
| Standart 10 sultanas | 313 - 346 |
DRIED SULTANA RAISINS STORAGE INSTRUCTION
TEMPERATURE: We recommend temperatures
lower than 20 0C (68 0F) for storage. No need to refrigerate during display.
CONDENSATION: Natural ventilation of
air around sultana raisins is necessary. Therefore slight air movement is
needed in expelling excess moisture in ambient air. Because, differences
of temperature due to night and day, rainy days or climate changes may
cause condensation of moisture in air on the surface of raisins as pure
water droplets. This first causes the fruit to darken and then may start
fermentation. The ambient relative humidity must be less than 60%
and cartons should be stowed about 10 cm (4") above the ground on pallets
and cartons should be covered with cloth or plastic in high ceiling areas.
FOREIGN SMELLS AND ODOURS: Do not stow sultanas
near chemicals, fuels, exhaust gases or debris that may emit bad smells or
foreign odours in order to retain its original natural flavour.Other hygienic and technical precautions must be taken after
G.M.P. (Good Manufacturing Practices) during storage.
ECONOMICAL VALUE
World sultana
raisins production differs from year to year due to weather conditions.
The average production is between 665,000 and 800,000 metric tons. 450,000
- 500,000 metric tons of this production is exported. 255,000 metric tons
is for domestic market. According to the statistics, in the year 2000,
76,131 hectares of wine yards produce 255,000 metric tons of sultanas.
This production is effected in the Aegean Region. Turkey ranked as the
second biggest producer of sultana raisins in 1999 crop season with a
tonnage of 214,000 metric tons that is 28% of the 755,900 metric tons of
total world production.
Sultanas form an important part of the
agricultural exports in Turkey. Bigger portion of the sultanas produced in
Turkey is being exported. In 1999 season 191,126 metric tons of sultanas
which is 88% of the total production of that season, were exported Over
57,000 families earn their living from this industry. It also has
importance in different stages of domestic and international marketing
after production and for being involved by many organisations. For this
reason, the industry received government support except for the 1963 and
1964 years.
PRODUCTION AND PRODUCING COUNTRIES
Wine grape
production in the world is effected between 20-52 latitudes in Northern
Hemisphere and 20-42 latitudes for Southern Hemisphere. Weather conditions
do not allow the wine production areas spread any further towards north.
Sultana raisin harvesting time is August and September in the Northern
Hemisphere, March and April in the Southern Hemisphere. The major
producers are USA, Chile, South Africa, Australia, Turkey, Greece, Iran
and Afghanistan. Wine yards are located only at certain locations of these
countries.
In the Aegean Region of Turkey, since
the 18th century the major grape production is sultanas, which is a
variety of seedless type. It has been a part of Sultan's diet
with its original taste and that is where this type inherited its
name from.
Dried Raisins Producing Countries and Their
Production Capacities (as 1000 tons)
| Countries | 94/95 | 95/96 | 96/97 | 97/98 | 98/99 | 99/00 |
| Turkey | 165 | 200 | 220 | 233 | 250 | 214 |
| Australia | 43.2 | 55 | 40 | 40 | 40 | 33 |
| Iran | 90 | 92 | 95 | 95 | 102 | 120 |
| Greece | 29.5 | 34 | 38.5 | 40 | 40 | 35 |
| USA | 321 | 210 | 210 | 301.5 | 218.3 | 284 |
| S. African Rep. | 31.4 | 38 | 35 | 32 | 34 | 38 |
| Afghanistan | 26 | 30 | 0 | 30 | 0 | 0 |
| Chile | 22 | 26 | 27 | 28 | 28 | 32 |
| Total | 728.1 | 685 | 665.5 | 799.5 | 712.3 | 756 |