Raisin
THE PLACE OF GRAPE IN HISTORY
Located in the world’s most suitable climate zone for viticulture, our country not only serves as the gene center of the grapevine but also possesses an extremely ancient and deeply rooted viticultural culture. Viticulture in Anatolia has a very long history. Archaeological excavations have determined that viticulture in Anatolia dates back to 3500 BC.
The presence of grape-related figures and reliefs in historical artifacts unearthed from archaeological excavations in various regions of our country are the most significant indicators indicating the prevalence of viticultural culture in that region. Indeed, excavations conducted in every region of our country have unearthed important artifacts related to viticulture dating back to prehistoric times.
Archaeological findings indicate that grapes and wine were of great importance in Anatolia during the Hittite period, and that viticulture was highly developed between 1800 and 1550 BC, with grapes and wine being offered as offerings to the gods in religious ceremonies and social life. The Hittites also implemented agricultural laws consistent with modern understanding to protect their assets, such as vineyards and gardens. Excavations at Alişar, Yozgat, have yielded wine and drinking vessels shaped like grape clusters dating back to 1800-1600 BC. In addition, a gold wine cup and wine jug dating back to 2300 BC were found in royal tombs at Alacahöyük, Çorum. The presence of grapes, wine vessels, and amphorae on coins minted in regions where viticulture flourished in the Aegean and Marmara regions (Lapseki, Çanakkale, Bergama, Aliağa and Dikili, Bozcaada, Çeşme, Karaburun, and Seferihisar) demonstrates the importance placed on viticulture and wine.
Throughout the history of Anatolian civilizations, vineyards and wine have always played a significant role in the people’s livelihood and trade.
Throughout history, grapes harvested in Anatolia were mostly consumed both dry and fresh. Some of it was used as molasses, bulama, fruit pulp, Turkish delight and meatballs.
IMPORTANCE IN HUMAN HEALTH AND NUTRITION
Grapes are one of the most widespread cultivated plants in the world due to factors such as the availability of various evaluation methods, their unpredictability in terms of climate and soil requirements, their perennial nature, and their ease of propagation. According to data on their composition, they are a good source of energy due to their carbohydrate content (1,276kJ/305kcal) and, because they contain vitamins B1 and B2 and various minerals, they are a good food and a beneficial medicine. Medical studies have established their benefits, particularly for physical development, skin and hair nutrition, inflammatory and inflammatory diseases, mineral salt deficiencies, and kidney and liver diseases.
Chemically, the calorie-rich nature of seedless grapes stems from their carbohydrates.
There's Another Reason to Eat Seedless Raisins *
Approximately 100,000 people are diagnosed with colon cancer each year. A healthy diet plays a crucial role in the fight against this cancer, and seedless raisins are one of the most important weapons in this fight. Recent scientific research in the US has revealed that raisins contain a substance called inulin, which keeps the colon healthy.
American nutritionist Julie Jones, PhD, explained that when inulin enters the colon, it promotes the growth of beneficial bacteria while limiting the growth of harmful bacteria. Inulin fermentation provides favorable conditions for the development of healthy colon cells and prevents the development of abnormal cells that lead to disease.
According to the latest independent laboratory analysis results obtained in the US, ¼ cup of raisins contains 1.5 g of inulin. The inulin contained in this amount of raisins accounts for 58% of US consumption, according to surveys conducted by the US Department of Agriculture. Other foods known to be good sources of inulin and widely consumed include onions, garlic, and wheat.
Inulin is a group of substances classified as peribiotics. Some of these peribiotics, which provide a suitable environment for the growth of beneficial bacteria, include lactobacilli and bifidobacteria, found in some yogurts. Consuming these substances is beneficial because both beneficial and harmful bacteria are killed after antibiotic use. Peribiotics also slow the growth of harmful bacteria.
Multiple studies published in the July 1999 supplement of the Journal of Nutrition demonstrate the effects of inulin and other peribiotics on colon health. A study by DJ Jenkis and colleagues demonstrates that inulin fermentation increases the growth of beneficial bacteria in the colon. These bacteria also inhibit the growth of organisms that cause foodborne illnesses, such as E. coli. Another animal study by HS Taper and M. Robertfroid demonstrated that inulin fermentation produces short fatty acid chains, which promote the development of healthy colon cells and inhibit tumor formation.
Ms. Jones notes that the acids formed by inulin fermentation also reduce the high colon pH that results from high-meat diets, and that high colon pH is a risk factor for colon cancer. Many nutritionists recommend that adults consume 8-10 servings of fruits and vegetables daily, but surveys in the US show that the majority of Americans consume only half of the recommended 25 grams of fiber per day.
Including raisins in our diet, thanks to the naturally occurring inulin they contain, will both protect our colons and ensure we meet our daily fruit and fiber requirements.
*This article was previously published on the CRMB website.
PROCESSING OF TARİŞ BRAND SULTANIYE SEEDLESS DRIED RAISES:
The vines are grown under controlled conditions, and the grapes are harvested under the supervision of the Tariş Research and Development Department. Fresh
Sultaniye
seedless raisins are dipped in an alkaline olive oil emulsion and dried in the sun. The healthy and sound raisins selected from the dried grapes are stored under sanitary conditions until processing. In our facilities, the grapes are sorted by size, the stems are removed, sifted, washed with clean, potable water, aspirated, and table-cleaned to remove damaged raisins and foreign matter.
The sorted raisins are received by Tariş experts and stored under controlled conditions in the Tariş grape warehouses.
The raisins are packed into hygienic plastic crates and undergo various cleaning processes, including table-cleaning.
Processed grapes are packed in boxes lined with blue PE bags in quantities of 11.5 to 14 kg. The grapes are produced according to buyer specifications. The grapes are checked with metal detectors and inkjet coded.
SUITABLE CONDITIONS FOR STORING SULTANIYE RAISINS
TEMPERATURE: For long-term storage, it is recommended to store them below 200°C. They do not require storage on shelves or in the refrigerator after opening.
CONDENSATION: The grapes should be naturally ventilated. A slight airflow is beneficial for eliminating humidity in the surrounding air. Temperature differences between day and night, rainy weather, or climate change can cause the moisture in the air condensing on the surface of the grapes to turn into water droplets. This causes the grapes to darken and then initiate fermentation. Humidity should be less than 60%, and boxes should be stored 10 cm above the ground on pallets. In high-ceilinged areas, they should be covered with fabric or nylon covers.
FOREIGN ODORS: Keep sultana raisins away from chemicals, fuels, exhaust gases, and debris that emits foul odors. Following good manufacturing practices, other hygienic and technical measures should be taken.
For a brand-new hazelnut garden, it is easier to level the soil in flat terrains than sloping terrains, however some different methods are applied depending on the ceiling water being lower or higher.
ECONOMIC IMPORTANCE
While global seedless raisin production fluctuates significantly depending on climate conditions, this amount varies between 665,500 and 800,000 tons over the years. Of this total, between 450,000 and 500,000 tons are exported to various countries, with an average of 255,000 tons used by producing countries for domestic consumption. In the event of occasional excess supply, alternative consumption opportunities are explored to manage stocks. According to 2000 data, 255,000 tons of seedless raisins were produced in Turkey on an area of 761,310 decares. This production comes from the Aegean Region, particularly from the provinces of Manisa, Izmir, and Denizli.
Turkey also holds a significant place in global seedless raisin production. In the 1999/2000 season, Turkey ranked second after the United States with 214,000 tons of global production, representing a 28% share of 755,900 tons.
Seedless raisins are also highly important in terms of exports. They hold a significant place in Turkey’s agricultural exports. The vast majority of seedless raisins produced are exported. In the 1999/2000 season, 191,126 tons were exported, representing 88% of that season’s production.
Seedless raisins, which are of great importance to the country, are also of great importance to the Aegean Region. They provide employment for over 57,000 families in the Aegean Region. Furthermore, they have economic significance because they are used by various organizations and individuals within the country at various stages of production, both domestically and internationally, and during post-production marketing. For these reasons, starting in the 1962/63 season, seedless raisins were included in the scope of state support, except for the years 1963/64 and 1964/65. According to the laws on agricultural sales cooperatives and unions, the Grape Agricultural Sales Cooperatives and Union was assigned as the support body. It continues to serve this role from time to time. However, starting in the 1994/95 season, private purchases from Tariş gained importance.
