Natural characteristics

The special characteristics of the "Ilia Raisin" that make it stand out from other similar raisins are its rounder, uniform rind with a diameter of four to eight millimeters, the black color and the higher content of sugars and tartaric acid.
 

Specifically, the minimum content of sugars is 70% and of tartaric acid 1.69%. In particular, according to reports of the Monthly Edition of the Autonomous Raisin Organization to Othon Henner who published a paper in the English magazine "Product Review" regarding the content of of raisins from Greece, Turkey and Spain in sugars, albumin and tartaric acid, it follows firstly, that the content of the raisin in sugars is 72.21%, a much higher percentage than the content of other raisins, and secondly, that it contains 1.69% tartaric acid much larger than what we find in other raisins.

Nutritional value

The raisin of Ilia as a food occupies a prominent position both among fruits, especially nuts, and among various foods in general. As a nut, it is a product of great nutritional and biological value.
In addition to simple sugars, fructose and glucose, it contains a significant amount of tartaric and citric acid, as well as metallic and potassium ions that are very beneficial for the body. They have a high content of polyphenolic components and protect humans from heart diseases and cancer. Serious research is already underway mainly for anti-cancer properties. Thanks to their nutritional value, they play an important role in the smooth functioning of the body, facilitating the functioning of digestion and the nervous system.

The main characteristics of their nutritional value are the following:
They contain 60 70 - 80% natural sugars, carbohydrates and indeed in an easily digestible form (glucose and fructose) that quickly enter the blood circulation and immediately provide the required energy (3,300 calories per kilogram).
They are rich in metallic elements and trace elements, such as calcium, sodium and iron.
They contain Vitamins A, B1, B2 in great abundance.
The condition of the raisins must be such that they can withstand transport and handling and arrive in satisfactory conditions at the place of destination. Also, the moisture content must not be lower than 13% and higher than 18%.

For the minimum permissible limits of tolerance of defective fruits of the Ilia raisin, the corresponding specifications set by the European Union are observed.

What offers to the human body

It is a very good source of antioxidant polyphenolic components. Polyphenols have an antioxidant effect (they protect LDL cholesterol from oxidation, reduce cholesterol deposited in the tissues, reduce atherosclerotic plaque in the vessels and thus the risk of heart diseases).
It has anti-tumor activity - mainly in the colon and stomach by driving cancer cells to programmed cell death (apoptosis).
It has an antimicrobial and antibacterial effect as well as a vasodilator effect through the production of intracellular nitric oxide.
It contains large amounts of trace elements, specifically magnesium, zinc and potassium (blood pressure regulators).

Given that the raisin is eaten with its skin, it has a very high percentage of dietary fiber - in fact, the raisin has higher than the other types of raisin and it is higher than that of most fruits (missing only some leafy vegetables).

Dietary fiber acts as a substrate for beneficial bacteria in the large intestine, thus giving the raisin prebiotic properties that help the good functioning of the intestine but also prevent cholesterol biosynthesis.

Cultivation conditions

Ilis Farm Corinthian raisin is grown at an altitude of 299 meters above sea level, at latitude 37.8033848813 and longitude 21.4730428536. In the community of Peristeri in Amaliada, the black Corinthian raisin is a purely Greek grape variety, whose history reaches back to antiquity.

Grapes of the Corinthian raisin variety are characterized by black, small-sized and agaric (seedless) grapes.

Cultivation

1) Excavation
2) Digging
3) Winter Pruning
4) Germination
5) Trench
6) Climax
7) Removal of quick sprouts
8) Defoliation

Stages of development

The picture shows the biological development stages of the raisin. Regarding the ripening of raisins, it is worth mentioning that acceleration (earliness) or delay (lateness) can occur due to certain local climatic and soil conditions (e.g. exposure, soil composition) as well as cultivation technique.

In the raisin, the industrial ripening goes beyond the stage of physiological ripening because the aim is to dry the product (Kousoulas, 2002). In the demarcated area of the prefecture of Ilia, due to the special weather conditions, the ripening and by extension the harvest takes place earlier (August) than in the other raisin-producing areas of the Peloponnese.

This fact contributes to the special coloring of the Ilia raisin.

Harvest

The harvest must be done when the grapes are well ripe. Good ripening can be seen in the taste of the grape and in the color. A ripe raisin can be recognized by its velvety black color. The harvest is usually done in 2 or 3 hands due to the uneven ripening of the grapes.

For the given demarcated area of the Prefecture of Ilia, it is typical to mention the early harvest of the product due to the special climatic characteristics but also the cultivation techniques that are applied as a direct consequence of the relatively early processing regarding the drying of the final product when the weather conditions are more favorable.

The grapes are cut with a knife or by hand to avoid shaking the cracks. The cut grapes are placed in small casks or tin drums (pafilas). When the caskets are full, they are carefully placed in larger caskets, which are transported to the drying place.

The loading, transport and unloading are done with special care to avoid breaks in the transported grains.

Drying

The drying of the Ilia raisin is done either by direct exposure to the sun on drying surfaces that have a top with a slight slope to both sides and with spaces between them to collect the water, or in the shade.

Withering under conditions of sunshine and high temperatures is achieved in 6-7 days.

After drying, the grapes are turned, usually in the afternoon, with specially made tools, the muck forks, so that there is a uniform drying of the final production.