Turkish Sultana Raisin

Turkey is the biggest in the world for production and exporting of sultana raisin. Turkey manages 22% of the world’s sultanas production and 85% of whole production is exported to many countries in the world.

Sultanas are dried seedless grapes of Vitis Vinifera L. variety. The large, yellow-green grapes that are dried into these raisins are particularly flavorful and soft.

Aegean Region’s grapes are used for the production of Turkish sultana raisins.

Turkey has the most suitable climate conditions for vine growing in the world.

Vine growing and harvesting: Turkey has the most suitable climate conditions for vine growing in the world.

Sundrying: Sultanas are dipped in into a solution of water, potassium carbonate and olive oil, in order to fasten the drying process.

This operation preserves the vitamins and minerals in the grape and causes the grapes to dry as fast as possible and have them acquire the golden yellow color.

ater on, they are spread on concrete floor and nylon materials to get dry. Their drying period is approximately 7-8 days

The grapes, saturated with hot sun of the Aegean Region, dried and darkened are sifted for elimination of foreign substances, stalks of the grape bunches and then filled into the fruit boxes.

Turkish sultanas have thinner crust and beautiful color is considered superior because of the high ratio of sugar.

The Original name of Sultanas, seedless grapes are picked vine-covered, taking into consideration the EU standards, dipped process is done (potassium carbonate solution), dried in the sun shine with natural methods. Dipped Sultanas, are prepared for concrete dries about 10 days. If grapes don’t dip, grapes can be dried more than 20 days. Accordingly, the dried grapes dipped, color lighter, darker colored and dip grapes is called (Raisins).

Processing in the factory : 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, de-stemmed, screened, washed in potable water, aspirated and static picked to remove defects and foreign matter.

The sun dried raisins are graded and received by the experts and stored in warehouses under controlled conditions.

After that, 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 into 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 traceability.

The Sultanas grapes after drying of the natural methods, scabs are sorted out and with they are delivered with plastic safes to factory. Our facilities are washed; oiled waste sorting and finally passed through the metal detectors with laser x-ray device is controlled. The Sultanas grapes are ready for export according to TS3411 standards.

Classification of Sultana Raisin

According to the colour, Turkish sultana raisins are classified into five different types under the type numbers of 8, 9, 10, 11.

Type 8: black-dark brown , Type 9: brownish, Type 10: light brown , Type 11: light brown-yellowish

Type no8

Type no9

Storage Instructions

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.

Nourishing Value and Benefits for Human Health

Sultanas are a good source of energy 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.

Nutrition Information (100 gr.)
Energy 305 kcal (1,276 kJ)
Protein 2.82 g
Carbohydrate 77.4 g
Moisture 15 % (±1.5)
Coating oil 0.5 g
Calcium 53 mg
Iron 4 mg
Magnesium 30 mg
Phosphorus 190 mg
Vitamin B1 (Thiamin) 0.147 mg
Vitamin B2 (Riboflavin) 0.073 mg



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