2020

Turkey is traditionally known as an important producer and trader of dried fruit. Thus, when consumers first demanded organically produced dried grapes, European importers made agreements with the Turkish processors/exporters. During the 1984-85 season, raisins exported to Germany became the first organic good to be exported from Turkey.
 
In the European Union, the common legislative framework was established in 1991 (EEC 2092/91[1]). The first Turkish regulation setting up the production rules for organic plant production and certification system was adopted in 1994 (Regulation No 22145, 18.12.1994). Ten years later, in 2004, legislation 5262 “Organic Agriculture Law” was accepted (03.12.2004). Currently, the implementing regulation is being revised/amended to align with the EU regulation. The scope and the rules for production, processing and labeling are similar to the EU legislation.
 
In Turkey, the competent authority is the Ministry of Agriculture and Forestry (MoAF) and they authorize certification bodies to carry out third party certification for organic if accredited according to ISO 17065. As grapes are perennial crops, the transition period is three years. Since 2009, organic farmers have received a subsidy after completing the first year of the transition period as long as production is certified according to Turkish legislation. However, the amounts paid are not incentivizing small farmers to convert to organic. The main motive behind conversion is getting guaranteed access to the market through contracted farming. MoAF collects national data on organic agri-food production, imports and exports based on operators certified for Turkish legislation. There is no bilateral agreement yet for equivalency of the Turkish legislation to any organic standard, therefore, as in all other countries, every organic product destined for export must fulfill the rules of the importing market. Thus, organic operators have to be certified according to various official standards such as the EU, the National Organic Program of the USA or the Japanese Agricultural Standards and/or private standards. Inspection and certification are done by bodies that are authorized by the competent authority according to the rules shown in the standard.

The official on-line data collection system gathers data on organic production certified according to the Turkish regulation through the authorized certification bodies and is made public annually. The actual numbers for the export market are higher due to additional farmers certified as organic only according to the EU or National Organic Program of the USA. The data presented are derived from the official data set and shows the organic figures for the three major seedless grape producing provinces, Manisa, İzmir and Denizli, where seedless grapes are sun-dried commercially. Grape production in other provinces are either for fresh consumption or for processing of wine, grape juice or concentrate. The production figures are reported as fresh grapes and for dried grapes, 4:1 drying ratio is used in calculations. There is no export of organic seedless grapes as fresh; only small amounts are sold in domestic markets, which are neglected in calculations.
 
The number of organic dried grape farms, including those in transition, increased from 1791 in 2014 to 2740 in 2018. There was a steep increase in transition to organic seedless dried grapes in 2016, however, some farmers dropped back the following two years.
 

Figure 1 reflects the changes in production amounts (metric tons) of seedless dried grapes between 2003 and 2018. The major increases are seen during the last few years. There was a steep increase in transition to organic in 2017 but some farmers dropped back.
 
The number of organic farms certified as in transition declined in 2018 reducing the total farm number (Figure 2). The total seedless grape production area under certified organic management showed a steady increase (Figure 3). The area in transition showed a slight decrease between 2016 and 2018.
 
According to the 2018 data, the total cultivated land certified as organic (including in transition and excluding area for wild harvest) in Turkey is 533,793 ha and seedless dried grape area comprise 1.62% of organic certified land and 3.44% of organic farms. Farm sizes are rather small.

The average size of an organic dried grape farm is 3.16 ha, and the average yield per hectare is 17.84 MT of fresh grapes (equivalent to 4.46 MT of dried grapes per ha). Seedless grape vineyards for sun-drying are located solely in the western part of Turkey. Manisa and İzmir are the main producing provinces. Vineyards producing dried seedless grapes cover 6.5% of the organic certified land in this region creating an important socio-economic output.

Seedless grapes are harvested and dried at the farm and then brought to the processing units that are also certified by authorized certification bodies. All the methods and inputs used (e.g., washing, pest control, cleaning of the facility) have to comply with the reference organic standard. The labeling and the information on the label provide traceability and build consumer trust.   

The global organic food market is increasing and estimated to be around 100 billion US dollars in 2018. In terms of market size, the first two markets are North America (USA and Canada) and Europe, dominating the world market with a share of 90% and creating flows from developing countries. New emerging markets are present in far-eastern Asia, such as China, Japan, Korea, and India, as well as Gulf countries or Latin America, such as Brazil. Organic consumers prefer healthy snacks like dried fruits rather than highly processed food. Therefore, the demand seems to continue as the organic market size enlarges.

Prof. Dr. Uygun Aksoy is a full professor at Ege University Faculty of Agriculture, Izmir, Turkey, until her retirement in 2016 and lecturer at the Master’s Program on Mediterranean Organic Agriculture at CIHEAM Mediterranean Agronomic Institute of Bari between 2000 and 2014. She has been a board member of the International Society for Horticultural Science (1998-2006); one of the founders and chairpersons of the Turkish Society for Horticulture and Association of Organic Agriculture Organization. She is currently working as a consultant on international projects and is the chairperson for the Association of Organic Agriculture in Turkey.

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Turkey is one of the world’s largest dried grape producers, along with the United States, China, and India. The country produces over 25% of the world's production of dried grapes and is the leading exporter.
 
Table grapes made up approximately 53%, dried grapes 32% and vine grapes 15% of the total Turkish grape production in 2018.   
 
Seedless “Yuvarlak Çekirdeksiz” and “Sultani” are the main cultivars used for raisins[4]. The production of commercial Sultana grape is concentrated in the western Aegean region, mainly in Manisa (75%), Denizli (17%) and Izmir (9%). Seedless grape production averages about 1.47 million metric tons, which accounts for approximately 37% of the total grape crop. About 71% of the production is consumed as dried and the remaining 29% as fresh.
 

The Seedless Sultana –also known as Sultanina, Sultanieh, Thompson Seedless, Oval and Ak Kişmiş– is characterized by small, white, seedless berries; large clusters; thin skin and firm pulp[5].
 
One kilogram of raisins requires about 4 kilograms of fresh grapes. It is estimated that there are nearly 65,000 growers who produce seedless grapes in Turkey[6]. They are generally divided into small farms.
 
Production expanded significantly in the 1990s due to more intensive cultivation and adoption of better irrigation techniques[7]. Turkey has been capable of responding to market growth by increasing its production volume without sacrificing quality. This has been possible by both enlarging the production area and utilizing modern viticulture techniques to increase productivity[8]. The use of irrigation systems in vineyards has increased in recent years with government support. Over half of the vineyards in Manisa are drip irrigated.
 
Production area (ha) has steadily increased over the past decade, however, production (MT) fluctuates yearly, depending on the weather conditions (Table 1).

As the motherland of Sultanina, Turkey is the leading supplier of Sultana raisins. It accounts for a quarter of the world production of raisins and is the lead exporter. Other major dried grape producing countries include the United States, China, and India (Table 2).

The Seedless Sultana was transported from the Aegean to all the countries where it is grown today: the United States, Australia... In the US, the Seedless Sultana variety is called “Thompson Seedless” –after William Thompson, an English born viticulturist who settled in Sutter County, California, in 1863– and is the dominant grape variety grown in California.

 
Raisin production in Turkey has ranged between approx. 200,000 and 330,000 MT over the last ten years (Table 1). In 2019/20, it has been estimated at 305,000 MT, up 17% from the 2018/19 season, which was hit by unfavorable weather conditions –rain and hail– during spring and summer.
 

 
The Seedless Sultana grapevines are vigorous and adapt to different types of soil, from loamy sands to loans[9], but the most significant features are good drainage and satisfactory depth[10]. They require a hot, dry climate (i.e. warm days, cold nights) and little moistness in the air to yield high-quality grapes. Adequate temperature and sufficient sunlight are required for fruit maturation.
 
Harvest time is crucial for the grape since one heavy rainstorm during this process can cause substantial damage[11]. The harvest season usually starts around mid-August and is determined according to the sugar levels of the grapes. The sugar content is measured using refractometers.
 

The grapes are cut and then transferred to the drying area. Here, the grapes are dipped into a harmless water solution containing potassium carbonate and olive oil that intensifies the drying process. Dipping the grapes prior to drying also reduces their tendency to darken –the raisins turn amber or yellowish. Then, they are placed on drying beds.
 

About 90% of the dried production is dipped into a harmless potassium carbonate solution to speed up the drying process. They turn amber or yellowish. Only 10% are dark-colored and dried without any pre-treatment.  

 
The raisin industry is well developed in Turkey, with large and modern facilities that meet the highest standards. Exporters associations, cooperative unions and commodity exchanges in the producing areas have made great efforts in implementing better farming practices and providing high-quality products. Quality assurance systems such as Good Agricultural Practices, Integrated Product Management and Integrated Pest Management with a “farm to fork” approach is becoming more and more important.
 
One example is the TARIŞ Sultana Raisins Cooperative Union, which was established in the 1930s to prevent a drop in prices as a result of the global economic crisis. Today, TARIŞ is one of the largest Sultana buyers and exporters, with a total of 13 cooperatives and 15,000 growers/members. TARIŞ experts have been controlling the quality of Sultana raisins since 1948. The vines are grown under controlled conditions and the Sultanas are harvested and dried under supervision of the TARIŞ Research and Development Department. The dried fruits are graded and received by TARIŞ experts and stored in warehouses under controlled conditions.
 
TS 3411 Standards define the color and size classification, packing and labeling in force for the exportation of Sultana Raisins.
 

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Raisins are used in a wide range of products as well as consumed as a snack. They work very well with sweet and savory flavors. They are particularly delicious in foods such as breads, muffins, and pastries, and are widely used in breakfast cereals. They add a unique flavor to many confectionaries, like chocolate and ice cream, as well as salads, sauces, desserts, yogurts, oatmeal, muesli and some types of cheese.

Raisins are also used for raki production -a traditional Turkish spirit distilled with aniseed.
 
Among some of the newest products are polyphenol enriched ready-to-eat Sultana raisins, prebiotic fiber added Sultana raisins, glycerin infused Sultana raisins, and preservative-free, soft, ready-to-eat Sultana raisins with natural flavoring. 

Companies from all around the world continue investing in the use of raisins as a top-ingredient in their new launches. 

Kellogg's® Raisin Bran Crunch® Vanilla Almond: The new cereal has even more deliciousness with the addition of almond slices and a hint of vanilla flavor to the crispy bran flakes, raisins and crunchy clusters fans love. www.kelloggs.com

La Flor Burgalesa relaunched its Florbú Natura line, which includes wholemeal muesli, orange, and raisins cookies. www.laflorburgalesa.es

Mindful Bites Veganettone: Just like the traditional Panettone, made with passion and sustainably sourced plant-based ingredients only. www.mindfulbites.co.uk

Plotz! Honey Nutters, Trail Blazer with peanuts, honey, raisins, peanut butter, sunflower seeds, almonds, and pumpkin seeds. www.plotzsnacks.com

 

 
Raisins contain naturally occurring sugars, with fructose and glucose being the most common. The levels of sugar may differ according to drying methods, as well as regional and varietal factors. However, the most important observation is that one raisin contains about the same amount of nutrients as a fresh grape, but in a much smaller package.

 
Traditionally, raisins have been thought to promote dental caries due to their “stickiness” and natural sugar content. However, scientific evidence suggests the contrary: Raisins may in fact promote oral health. Bioactive compounds found in raisins appear to have antimicrobial properties that inhibit the growth of bacteria that cause cavities and gum disease[2].
 
A 2013 study concluded that raisin consumption alone does not drop oral pH below the threshold that contributes to enamel dissolution, do not remain on the teeth longer than other foods, and contain a variety of antioxidants that inhibit Streptococcus Mutans, bacteria that is a primary cause of dental caries. However, further research in this area should be considered[3].
 
According to UK’s National Health Service, dried fruit should be eaten at mealtimes, not as a between-meal snack, to reduce the risk of tooth decay[4]. This is a case of urban myth according to Jennette Higgs, Registered Public Health Nutritionist & Dietitian, and principal consultant for Food To Fit[5]. A 2016 study concluded that there is a lack of scientific evidence to support restrictive advice for dried fruit intake on the basis of dental health parameters and further research is required[6].
 
Advice on dried fruit consumption should also take account of their nutritional benefits, being a source of fiber, low in fat and containing useful levels of micronutrients.

 
Raisins are high in potassium, which contributes to the maintenance of normal blood pressure. They are also high in copper and a source of fiber[7],[8],[9].
 
In addition, raisins provide essential nutrients and bioactive compounds, such as antioxidants which may help to prevent oxidative stress (cell damage).
 
A 2016 study observed that raisins contain a considerable phytochemical content, phenolic compound levels, and antioxidant capacities[1].
 
These findings confirmed the antioxidant potential and health-promoting properties. Oxidative damage results from an imbalance in free radicals and antioxidants. When oxidative damage is cumulative, it contributes to oxidative stress, which can further initiate or propagate aging and several diseases. Phenolic compounds, such as phenols, phenolic acids, flavonoids, tannins and anthocyanins, have received considerable attention for their high antioxidant activity.

 
Dried fruits show promising potential for blood glucose (sugar) management. Specifically in reducing glycemia –the presence of glucose in the blood. A 2018 clinical trial conducted in subjects with and without diabetes showed dried fruits (including dates, apricots, raisins, and sultanas) to have a low (≤55) to medium (56-69) glycemic index (GI) and to have beneficial effects on postprandial glucose and insulin levels[10].
 
Raisins have a low to medium glycemic index value and a low insulin index.
 
This means that raisins should not cause major spikes in blood sugar or insulin levels after meals. Some studies have shown that raisins may help reduce glycemia and some cardiovascular risk factors, including blood pressure rate[11], although this needs to be confirmed by large, long-term clinical trials in the future.

Check out a healthy raisin cookie recipe! Enjoy this treat as a delicious breakfast to help get you through your day!

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[1] Mnari, A. B., Harzallah, A., Amri, Z., Dhaou Aguir, S., & Hammami, M. (2016). Phytochemical content, antioxidant properties, and phenolic profile of Tunisian raisin varieties (Vitis vinifera L.). International journal of food properties, 19(3), 578-590.