So small yet so Versatile

Raisins are dried grapes and theraisin variety depends on the type of grape, preferably seedless. Dark raisins are the most common variety and about 93 percent are made from the Thompson seedless which actually are green grapes but the fruit naturally darkens when it is dried (usually sun-dried).

Golden raisins come also from the Thompson seedless which are treated with sulfur dioxide then mechanically dried to preserve their golden color. It is a Californian innovation to replicate the Sultana which is more popular in Europe. The Sultana comes from seedless yellow grapes of Turkish or Iranian origin which are sweeter than other varieties. Sultana raisins are also smaller than regular raisins.

When you produce 48 percent of the World Dried Vine Fruit Production with a value of only US $ 596,385,000 (2005-2006), you can give any name including Sultana to the golden raisin from the Thompson seedless.

Currants (Zante Currants) come from Black Cornith seedless grapes which are also sun-dried to produce mini raisins with a much darker color and have a tart, tangy flavor. 

Lesser popular are the raisins made from the Flame Seedless grapes (large dark red and extra sweet), the Monukka grapes and the Muscat grapes (also called Muscat Blanc, Muscat Canelli, Moscato Bianco). The latter variety of grapes is used to make the Asti or Asti Spumante, white sparkling wine of Italy.

So many raisins! A long time ago, your favorite food columnist knew only one kind of raisin and it was called Sun-Maid Raisins. It was used as one of the ingredients to make empanadas, such as those made by the family of Jose Castro. What was considered fiesta food in our house was daily fare in the Castro household and constant visits made me a sort of an "adopted child."

 Later, as a college student, I found that raisins were used to flavor Lambanog, a Filipino drink also called coconut vodka, distilled from the sap of the unopened coconut flower (tuba). Soaking raisins for three months in lambanog reduces the harshness of the 80 to 90 proof drink; however, very rare gyud would a gallon of lambanog remain untouched by the human hands of an impoverished student.

In 1998, the California Raisin Marketing Board (www.LoveYourRaisins.com) was created with the mission to "support and promote the increased use of California-grown raisins and sponsor crop production, nutrition and market research." And last May 14, in cooperation with the US Department of Agriculture, The California Raisins Cook Out was held at the Shangri-La's Mactan Resort and Spa.

Chef Marc Martinez prepared four dishes: baked brie with California raisins chutney (appetizer), Mesclun mix and toasted walnuts with California raisins vinaigrette (salad), seared salmon with California raisins agro dolce sauce and toasted almond couscous (main dish) and California raisins and apple crostata (dessert).

The trade mission was led by Emiko Purdy (Agricultural Counselor, U.S. Department of Agriculture), Director Richard Lieu (Trade Promotions, Raisin Administrative Committee, www.raisins.org), Chuah Siew Keat (Manager, Trade Promotions, Raisin Administrative Committee) and Guest Chef Yukichi Matsubara (Gen. Manager, The Loaf, Bakery and Bistro).

Like any other industry, California Raisins, has it own share of problems like raisins held for reconditioning because of defects like moisture, maturity, etc. (3504.0190 Sweatbox ton, 2007 Crop) but the biggest problem is competition to acreage of farmland devoted to grapes for wine production. For the last 40 years (1965 -2005), land bearing acreage used to culture raisins has remained constant (240,000 to 250,000) while wine cultivation has increased from 123,000 to 477,000.