Raisin

A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. Iran , Turkey ,United state are top producers of all types of Raisins. The root of raisin word back to Middle English and is a loanword from Old French; in modern French, raisin means grape, while a dried grape is a raisin sec, or dry grape. The Old French word, in turn, developed from the Latin word racemus, a bunch of grapes.

There are different types of raisins, Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors including green, black, brown, blue, purple, and yellow. Seedless varieties include the sultana or Thompson Seedless, the Greek currants (black raisin) and Flame grapes. Raisins are traditionally sun dried, but may also be water dipped and artificially dehydrated.

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Golden raisins are generally dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. They are often treated with sulfur dioxide after drying.

Black Corinth or Zante currant are miniature, sometimes seedless raisins that are much darker and have a tart, tangy flavor. They are often called currants. Muscat raisins are large compared to other varieties, and also sweeter. Several varieties of raisins produced in Asia are available in the West only at ethnic grocers. Monukka grapes are used for some of these.

For Example in United Kingdom, Ireland, New Zealand, and Australia, raisin is named for the dark colored dried large grape, with sultana being a golden coloured dried grape, and currant being a dried small Black Corinth seedless grape.

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Raisin production:

Global production in 2016 was 1.2 million metric tons, with the US as the top producer contributing 24% of the global harvest. Raisins are produced commercially by drying harvested grape berries. For a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate. However, this diffusion process is very difficult because the grape skin contains wax in its cuticle, which prevents the water from passing through.In addition to this, the physical and chemical mechanisms located on the outer layers of the grape are adapted to prevent water loss.