Raisin eTwinning Project

RAISIN

The dried grape is called raisin. There are two varieties of raisins, the dark and the golden . The golden is called ‘sultanas’. It can be eaten as a sweet and is usually added in cakes and other desserts. The main production process involves drying the seed, usually the dark raisin, in the sun for some days (usually 10). Then some extra ingredients are added to improve the quality and prolong the shelf life of the raisin.

HOW IT HELPS...

It is the only variety of the raisin in a global scale for which many clinical studies have been carried out in volunteers. These studies prove that by adding raisin in our everyday diet: There is a significant decrease in blood pressure It can help with cardiovascular diseases  It reduces "bad" cholesterol It has positive effects on smoker’s health It has no negative effect in diabetics

SUBSTANCES THAT HELP HEALTH

The positive effect on our health lies on the fact that raisins have got • antioxidants, • fiber, • potassium, • selenium, • vitamins A and B and• iron.

THE RAISIN THROUGH TIME

In Ancient Greece people called ‘raisin’ the dry seed from grapes and the grapes themselves. Raisins were consumed with wine at banquets and used in foods and sweets. In Byzantine times people continued using them in cooking, but large quantities were consumed during the long fast periods of Christianity. The broader use of the raisins was fostered by the Venetians, initially in Peloponnese and later in the Ionian Islands.

CONTINUITY...In the mid 14th century the black raisin is systematically cultivated in NW Peloponnese (Corinth, Achaia, Ilia) and in the early 16th century it is spread to the Ionian Islands (Kefalonia, Zakynthos). In the early 19th century the raisin is the leading export product of Zakynthos island in Western Europe while in Peloponnese the war and disasters suspended its production. Immediately after the liberation war (1830), the vineyards were cultivated again with grapes to produce raisin but not wine. The English took monopolistic exploitation of raisins which they used for their cakes and puddings.

A SPECIAL KIND: THE CORINTHIAN RAISIN

• The Corinthian is the most well-known dark raisin variety which is by 80% produced in Greece.

• During the second half of the 19th century the Corinthian raisin became the first product exported by the Greek economy.

A kind of bread with raisin

Raisin biscuits

Raisin cake

CULTIVATIONThe raisin is nothing but the dried form of the grape, and although it is mistakenly considered to be a nut, it belongs to the fruit category. It is cultivated in the summer months, and the best are those which are naturally dried on the vine. The traditional way of preparing them is by spreading them down to the ground and turning them around every 7 to 10 days for about 3 weeks. However, there are also more modern methods for their production, where harvesting is done by machines under sheds. Their desiccation can be done traditionally in the sun, but also with their immersion in hot water or dehydration.

THE END...

BY DESPINA DIMA