Raisins

Botany and Origin of the Grapevine

Raisins are one of the oldest processed foods in human history. Evidence of raisins was found in archaeological finds from the Jordan Valley and the Sea of Galilee region dated to 4,000 BCE. Mesopotamia, Egypt and ancient Greece traded raisins as currency, as offerings to the gods and as food for soldiers on long campaigns. The Bible mentions raisins (anavim yeveishim) as a gift King David received. The Romans exported raisins throughout the empire.

Modern commercial cultivation began in California in the 1870s. In 1873, an extreme heat wave hit the San Joaquin Valley while the grapes stood on the vine, drying them in the field before they were harvested. The growers, instead of throwing away the crop, sent the raisins to San Francisco and found a hungry market. From an agricultural accident it became an industry. Thompson Seedless, the variety sent then, still dominates 95% of the world's raisins.

The Hebrew name "tzimuk" comes from the Aramaic, and the root is connected to the word for "shrink" or "wrinkled." The Germans call them Rosinen, the Arabs Zbib, the Turks Kuru Üzüm. In every language, a different name for the same method: let the sun do the work.

Thompson Seedless, a grape variety developed in California in 1872 by William Thompson, is without doubt the most influential variety in the history of dried fruit. It stabilized an entire industry, defined a global standard and still dominates the market 150 years later.

Growing Regions: Turkey, California and Iran

The global raisin market stands at about 1.2–1.4 million tons a year, the largest market in the dried-fruit category. The US (California), Turkey, Iran, Uzbekistan and Chile are the five leading producers. Together they produce more than 80% of global production.

tons / year

global market

$2.8B

market value

2024

Largest

category

global dried fruit

🇹🇷 Turkey

🇮🇷 Iran

🇺🇿 Uzbekistan

🇨🇱 Chile

🌍 Others

Global raisin production · INC / USDA 2023

California, the San Joaquin Valley, is the most-researched production in the world. The sun, the dry climate and controlled irrigation create ideal conditions. California Raisins is a protected brand. Turkey leads in export to Europe with sultanas mainly from the Izmir region. Iran, despite sanctions, exports in large volume through indirect routes.

Israel imports raisins mainly from the US (California Raisins) and Turkey. Import from Iran is banned. Annual consumption: about 8,000–10,000 tons. Main use: challah, cakes, cooking, granola. The raisin is one of the most common ingredients in the Israeli baking industry. Retail price: ₪35–55 per kg depending on origin and quality.

Biochemistry: Polyphenols and Sugars in Raisins

A grape is 80% water. A raisin is 15% water. Removing 65% of the weight in drying concentrates all the sugars, minerals and color. Thompson Seedless contains 16–18% sugar as a fresh grape. As a raisin: 72–79% sugar. A 4.5-fold increase. Fructose and glucose, the simple sugars of the grape, are the ones concentrated. There is no added sucrose in a standard raisin, all the sugar is natural.

The dark color of the classic raisin (Thompson/Natural) is a direct product of the Maillard reaction and the oxidation of phenols. The anthocyanins that gave the green grape its hue oxidize to brown-black. Sultana/Golden raisins are treated with SO₂ before drying to preserve the yellow color. They are not "healthier," just grown into a different color.

A white-gray coating on raisins called Bloom is sugar crystals that rose to the surface, a completely natural phenomenon. It is not mold, not chemistry, not spoilage. Just like the Bloom on chocolate. The raisin is completely fine. Real mold: stained and soft, with a fermentation smell. Bloom: dry, uniform, no smell.

Golden Raisins (golden sultanas) are treated with sulfur dioxide before and during drying. SO₂ prevents oxidation and preserves the yellow color. SO₂ concentration in raisins: 500–2,000 ppm. The EU and Israel require labeling. People with asthma or sulfite sensitivity should choose Natural/Organic without SO₂.

Nutritional Values and Health Benefits

1

Harvest at full ripeness

Grapes for raisins are harvested at full ripeness, 22–25 Brix, significantly higher than table grapes (16–18 Brix) or wine grapes (20–24 Brix by target). Harvest: August–September in California, September–October in Turkey. Manual at a high level, mechanical in conventional cultivation.

2

Sun-Dried method (Natural)

Clusters are spread on kraft paper between the vine rows. California sun, 38–43°C, 2–4 weeks. A 250-gram grape becomes a 50-gram raisin. The color: dark brown-black. The smell: rich and deep. This is the old method that produces the classic California Natural Raisin.

3

Mechanical Drying method

Tunnel ovens, 60–75°C, 20–24 hours. Large volume, high consistency, less weather-dependent. Final moisture: 15–16%. Widely used in Turkey, Chile and Uzbekistan. A less complex flavor than Sun-Dried but a more competitive price.

4

Dipped/Sultana method

A Cold Dip in an olive-oil and potassium-carbonate solution before sun drying. It removes the waxy coating of the skin and allows faster drying. Turkish sultana raisins undergo this process. Drying: 8–12 days instead of 3–4 weeks. Result: a lighter, softer raisin.

5

Cleaning, sorting and packing

Cleaning of dust, leaves and damaged grains. Sorting by size (Jumbo, Select, Standard) and by color. Tests for moisture and water activity. A canola-oil coating (0.5–1%) to prevent sticking. Packing under nitrogen gas: consumer bags up to 1kg, 11–12kg bags for industry.

Growing, Harvesting and Drying Grapes

The average consumer buys "raisins" and sees a uniform product. Industry people see six different products in flavor, texture, suitable use and price. The difference between California Natural and Sultana Golden is like the difference between two different cheeses: the same family, a different world.

Thompson Seedless · San Joaquin Valley

The global standard. Dark brown-black, sweet and deep, a chewy-soft texture. 3–4 weeks of sun drying. No additives. The red Sun-Maid is the best-known brand. Use: direct eating, baking, granola, cooking. FOB Fresno price: $1,800–2,400 per ton.

Moisture: 15–16%

Eating · baking · granola

Thompson Seedless + SO₂ · California / Turkey

Yellow-golden, sweeter, a softer texture than the Natural. Treated with SO₂ to preserve the color. Turkey exports sultanas to the EU in large volume. A price similar to Natural. Use: baking where a light color matters (cakes, bread), premium granola.

Baking · EU · light

Flame Seedless · California

Grown from Flame Seedless grapes, dark red, larger than Thompson, a fruity and slightly tart flavor. Jumbo size. Relatively rare, a gastronomic niche. Use: salads, cheeses, cooking where size and color matter.

Gastronomy · niche

Muscat of Alexandria · California / Spain

A large, fragrant Muscat grape, usually with seeds. Dried into a large raisin, sweet-fragrant with a floral note. Spain exports Malaga Raisins from Muscat, considered a gastronomic premium. Seeds remain if not removed by hand. A high price.

Seeds: usually yes

Uzbekistan / Afghanistan · Chukhara, Maviz

Raisins from Central Asia, usually from green varieties like Kishmish. Traditional sun drying. Chukhara: dark and large. Maviz: light, very sweet. Markets: Russia, Central Asia, Middle East. A competitive price. Varieties less known in the Western market.

Price: low

Market Prices 2024

California Natural Raisins FOB Fresno: $1,800–2,400 per ton. Turkish Sultanas FOB Izmir: $1,600–2,200 per ton. Chilean Thompson FOB Valparaiso: $1,500–2,000 per ton. Organic California Raisins: a 40–60% premium. Jumbo Flame: a 25–35% premium over Standard.

Processing: Thompson Seedless vs. Sultana

Raisins are an exceptional mineral concentration. Iron, potassium, magnesium and copper at concentrations with no parallel in many other dried fruits. It makes sense: the grape contains these minerals, and when you remove 65% of the water, the minerals stay. 100 grams of raisins provide 15% DV iron, 21% DV potassium, 8% DV magnesium. Alongside that: 79 grams of sugar per 100 grams. Higher than almost any dried fruit. The sugar is natural, fructose and glucose, but the amount requires moderation.

299

completely natural

8% DV

Nutrient | 100g raisins | 100g fresh grape | % DV (raisins)

Calories | 299 kcal | 69 kcal | 15%

Carbs | 79.2g | 18.1g | 29%

Sugars | 59.2g | 15.5g

The iron in raisins is non-heme iron, plant iron that is absorbed less well than animal iron. Non-heme iron absorption is affected by two factors: vitamin C increases absorption, phytates and tannins (found in tea and coffee) inhibit it. Eating raisins with orange juice roughly doubles iron absorption. Eating with black tea significantly reduces it.

Raisins are one of the best sources of boron, a trace mineral most people have not heard of. Boron is involved in calcium and magnesium metabolism, bone health and sex-hormone production. 100 grams of raisins provide 1–3mg boron. There is no defined DV, but studies suggest 1–3mg a day as beneficial. Sources: nuts, grapes, raisins.

Leading Raisin Varieties and Countries of Origin

Raisins are an ingredient that cooking does not take pride in, but cannot do without. In Israeli challah, in American cinnamon rolls, in Italian Panettone, in British Christmas pudding. In each of them, the raisin does not lead. It gives moisture, pinpoint sweetness and a depth that plain sugar does not produce. The concentrated fruit that hides itself inside the dough.

Challah: a traditional ingredient in Sabbath challah and Rosh Hashanah challah. 100–150 grams per loaf. Soaking in lukewarm water before adding plumps and softens. Panettone: 30% of the dough weight. Oatmeal Raisin Cookies: the classic version. Carrot Cake: adds moisture and you almost do not taste them directly.

Moroccan: chicken tagine with raisins and almonds. Persian: Shirin Polo, rice with dried grapes, carrot and almonds. Indian: pilaf with Kishmish. Israeli: Tzimmes, carrot with raisins and honey. Spanish: tapas with alioli and raisins on bruschetta.

Raisins are still the most common dried-fruit ingredient in trail mix and granola in the US. The California Raisin Board estimates consumption of 50,000 tons a year for this market in the US alone. The relatively low price of raisins compared to cranberries and blueberries is a major factor.

Raisins were considered an enemy of the teeth because of the sugar and sticky texture. A 2005 study (University of Illinois) was surprising: phytochemicals in raisins, oleanolic acid and linoleic acid, inhibit the growth of Streptococcus mutans and other mouth bacteria. Raisins still require rinsing the mouth after eating, but they are less harmful to teeth than caramel, white bread or milk chocolate.

Size Grades and Quality Standards for Raisins

Vitis vinifera, the cultivated grapevine, is the plant behind every raisin. Of the Vitaceae family, a climbing vine originating in the Caucasus and Asia Minor. A long vine that can live for hundreds of years. Thompson Seedless, the variety dominating raisin production, was developed by William Thompson in 1872 at the Klamath farm, California, from a seed that came from England. This variety, also known as Sultanina, is seedless, grows in large clusters, sweet and high-yielding.

A vine for raisin production is managed differently from a wine vine. Sharp pruning to produce large clusters with small-to-medium grapes. Training on high wires for maximum sun exposure for field drying. Spacing between rows: 3–4 meters to allow laying paper for drying. Vine age for commercial fruit: 3–5 years. Peak age: 15–25 years. Old vines yield less but higher-quality fruit.

The biggest challenge in growing grapes for raisins: Botrytis cinerea, a gray mold that attacks wet grapes. In the San Joaquin Valley, the low humidity protects. In Turkey and more humid regions, Botrytis is a constant problem requiring careful management. Rain in the harvest season is the nightmare of every raisin grower: rain on clusters already on the paper introduces moisture and can ruin the crop.

Global Raisin Market Trends 2026

Color: uniform brown-black in Natural. Uniform light-golden in Golden. Green spots indicate it is not ripe. Uniform white-gray is normal Bloom, not mold. Texture: under gentle pressure it should give a little. A hard clump indicates an old, too-dry product. A soft, moist clump indicates high moisture and a mold risk. Smell: sweet-fruity rich. A fermentation smell: reject.

Raisins trade under HS code 0806.20. Trade terms: FOB, CNF, CIF. Import to Israel: no quota on California Raisins. Import from Turkey: depends on trade agreements. A Phytosanitary Certificate is required. Tests: SO₂ residues, pesticide MRL, aflatoxin, Ochratoxin A. The EU is strictest in mycotoxin testing of raisins.

Ochratoxin A is a mycotoxin (fungal toxin) that can form in raisins under uncontrolled moisture conditions. The EU limits: a maximum of 10 μg/kg in raisins. Standard ELISA or HPLC tests. Properly stored raisins, dry and ventilated, do not develop Ochratoxin. The problem: poor storage in exporting countries or humid Mediterranean shipping.

Summary and Raisin Importing Services by Blue Star

Raisins are the invisible ingredient of the food world. They are not at the front of the product. They are not the hero ingredient. They are simply there, in the dough, in the granola, in the dish. And because of that their market is, at 1.3 million tons a year, bigger than any other dried fruit. They had a famous campaign in the 1980s with the California Raisin characters. It did not help them become more fascinating. But it helped them sell.

In 2025, the raisin faces competition: cranberries, dried blueberries, goji berries and other dried fruits enter the trail-mix arena. All premium, all with a health story. The raisin responds in two ways: Organic California Raisins break price records, and Jumbo California Flame Raisins enter the gastronomic market. The cheap raisin of the trail mix becomes the premium raisin of the restaurant.

A Thompson Seedless vine in the San Joaquin Valley, September sun, 40°C. Green grapes on kraft paper between the rows, shrinking slowly. Three weeks later, 11 kg bags loaded onto a container to Haifa. From there, to the Sabbath challah. This route, simple and ancient, has not changed much since 1873.

For direct eating: California Natural Jumbo, dark brown, soft, a rich smell. For cooking and baking: Standard California or Turkish Sultana, a competitive price. For the SO₂-sensitive: Natural rather than Golden, check the label. Organic: California Organic Raisins, a 40–60% premium. Muscat with seeds: for lovers of Spanish gastronomy.

An opened pack: refrigerator, sealed bag, six months. Grains that stuck: a few seconds in the microwave (no more) or 5 minutes in a sealed bag over steam separates them. Freezer for three years without harming the flavor. Soaking for 20 minutes in lukewarm water before use in cooking plumps and softens.