Starting in late August and continuing through September, the grapes are harvested. At this point in the year, they are at their optimum sweetness. Raisin harvesting and drying
Sultana Raisin (Dark Brown & Sun Dried)
Bunches of grapes are handpicked by field workers and placed on paper trays, which are laid out on the ground between the vine rows.
To provide a good surface for the trays, the soil between the rows is leveled.
Depending on the weather, the grapes are allowed to dry on the trays for two to four weeks.
During this time, the moisture content of the grape is reduced from 75% to under 15%, and the color of the fruit changes to a brownish purple.
At night, the trays are rolled to minimize the accumulation of sand and protect against raisin moth infestation. Raisin harvesting and drying
The paper trays are embedded with a compound, which kills insects that can damage the grapes as they dry.
After the fruit is dried, the paper trays are rolled up around the raisins to form a package. The rolls are gathered and stored in boxes or bins before being transported by truck to a processing plant.
Discover the innovations brought by modern technology in raisin drying. Explore the efficiency of mechanized drying systems, where controlled environments optimize the process for consistency and quality.
Delve into the precision achieved through temperature and humidity control in mechanized drying. Understand how these advancements contribute to uniformity and allow raisins to be produced year-round.
Explore the modern mastery in raisin drying, where technology enhances efficiency and precision, ensuring a reliable supply of high-quality raisins for consumers worldwide.
Starting in late August and continuing through September, the grapes are harvested. At this point in the year, they are at their optimum sweetness. Raisin harvesting and drying
Sultana Raisin (Dark Brown & Sun Dried)
Bunches of grapes are handpicked by field workers and placed on paper trays, which are laid out on the ground between the vine rows.
To provide a good surface for the trays, the soil between the rows is leveled.
Depending on the weather, the grapes are allowed to dry on the trays for two to four weeks.
During this time, the moisture content of the grape is reduced from 75% to under 15%, and the color of the fruit changes to a brownish purple.
At night, the trays are rolled to minimize the accumulation of sand and protect against raisin moth infestation. Raisin harvesting and drying
The paper trays are embedded with a compound, which kills insects that can damage the grapes as they dry.
After the fruit is dried, the paper trays are rolled up around the raisins to form a package. The rolls are gathered and stored in boxes or bins before being transported by truck to a processing plant.
Discover the innovations brought by modern technology in raisin drying. Explore the efficiency of mechanized drying systems, where controlled environments optimize the process for consistency and quality.
Delve into the precision achieved through temperature and humidity control in mechanized drying. Understand how these advancements contribute to uniformity and allow raisins to be produced year-round.
Explore the modern mastery in raisin drying, where technology enhances efficiency and precision, ensuring a reliable supply of high-quality raisins for consumers worldwide.