Raisins are dried grapes. There are two main varieties - dark and golden raisins, also called sultanas. Raisins are produced by drying grapes in the sun for around 10 days. Clinical studies show that eating raisins can lower blood pressure and cholesterol, and may benefit heart health and smokers. Raisins contain antioxidants, fiber, potassium, selenium, and vitamins A, B, and iron. They have been consumed since ancient Greece and were an important export product from Greece in the 19th century, particularly Corinthian raisins.

1. Raisin
eTwinning Project

3. 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.

7. 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

9. 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.

11. 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.

14. 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.

16. 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.

18. A kind of bread with raisin

19. Raisin biscuits

20. Raisin cake

21. CULTIVATION
The 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.

25. THE END...
BY DESPINA DIMA