QUALITY CLASS AND SIZE OF TURKISH SULTANAS:

In Turkish Standarts TS 3411, there are two groups of sultanas, which are sulphured (bleached) and natural. Humidity must be max 16%.

Sizes:

Colors of Types

International Quality Preferences:

The main concerns in Sultana business is lead and pesticide residues, foreign material content and color of the product.

SULTANA PROCESSING:

The process constitutes of mixing, washing and packing units.

Mixing : It is the process of dumping the sultanas with similar specifications (orient in color and size respect) in same place and of mixing them in order to obtain the required product.

Washing : Treating the grape with water in order to clean them off stone, chip and other foreign material. Washing process is performed in double stage in our plants. 3-6 ppm chlorine is contributed in washing water in order prevent microbial activities. The grapes being stored on wire mesh shelves after washing are left for resting 24 hours long. If whitened grape was requested, wire meshes are taking in sulfuring rooms and sulfuring treatment is applied to grapes.

Packing : It is the process of packing with automatic filling in required amounts (10 - 12,5 - 14 kg) after the washed and rested grapes are cleaned off chips, and of deformed, rooted, sugared and unimproved grapes (by means of laser sorter). Packing is performed in polyethylene (LDPE or HDPE) pouches that are set in corrugated cardboard boxes (of 10, 12,5 or 14 kg). In packing unit, Lubrication is performed by using brightness oil for the purposes such as preventing unevenness on grapes, extending their shelf life, providing brightness with them. Furthermore, depending upon request of customer, manual separation may also be performed.

 
HEALTH BENEFITS

Sultanas are a good source of energy (1,276 kj / 305 kcal Per 100g) 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.

100 grams of Sultanas contain :

77.4%	Carbohydrate
2.82 g	Protein
15% (±1.5)	Moisture
0.5%	Coating oil

Vitamins contained in 100 grams of Sultanas :

0.147 mg	Vitamin B1
0.073 mg	Vitamin B2

Minerals in 100 grams of Sultanas ;

4 mg Fe	30 mg Magnesium
190 mg Phosphor	53 mg calcium

SULTANA RAISINS STORAGE INSTRUCTION

TEMPERATURE:  It is recommended that 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: Sultanas must not be stowed near chemicals, fuels, exhaust gases or debris that may emit bad smells or foreign odors in order to retain its original natural flavor. Other hygienic and technical precautions must be taken after G.M.P. (Good Manufacturing Practices) during storage.