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History Of Raisin To
produce raisin, the flashy and sweet grape are usually used and some
grapes with seeds which are fleshy and sweet such as " SHAHANI
" are used to make " MAVIZ ". Four
Main Types Of Raisin GOLDEN
BLEACHED RAISIN: they hang the grape branches from the roof in a room
with open windows for 20 days to be dry. SULTANA
RAISINS: the most common method is using "TIZAB", the grape
branches are put in it for 20-30 seconds, then they spread them on a
clean flat place for 7 to 8 days to become dry. NATURAL SUNDRY RAISIN: they spread grape branches on a clean flat place for 3 to 4 weeks to get dry well. the color is dark brown normally seedless smeared with eatable paraffin or other vegetable oil, packed in 10 or 12.5 kg net weight cartoon or wooden boxes. GREEN
& GOLDEN LONG KASHMAR RAISIN: they hang grape branches from roof in
a room with open windows for about 2 weeks that makes raisin green and
sometimes because of customer request they add sulfur (so2) that makes
raisin golden color , these raisins may be with seed.
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Golden Bleached Raisin |
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Sultana Raisin |
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Green Long Kashmar Raisin |
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Sun Dry Raisin |
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Pistachios |
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Dates |
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