Not all raisin-growing countries produce fruit to the same exacting standards but from their consistent colour and flavour to extending products’ shelf life, there are many advantages from using California Raisins in finished products:
California Raisin growers have been working closely with the confectionery industry world-wide for many years and have developed customised specifications for panning and other confectionery processes to benefit the industry. Confectioners around the world, even those in other raisin growing countries, source raisins form California because of the firm skins and consistent quality. The firm skin, a result of sun-drying, holds up to the panning process and will not break or cause uneven distribution of coatings on chocolate. The natural process in which raisins’ skins are dried makes the skins wrinkly, enabling the chocolate to cling to them, a crucial factor in confectionery production.
A SWEET SUCCESS STORY
To give an idea of raisins’ historical importance in confectionery, Cadbury’s Fruit & Nut, the first chocolate bar containing raisins, along with almonds, was launched by Cadbury back in 1926. The Blumenthal Chocolate Company first introduced Raisinettes, chocolate covered raisins to the United States a year later in 1927 and today chocolate covered raisins are America’s third largest selling candy.
The California raisin industry produces an annual total of approximately 300,000 tons, in an area within a 60mile radius of Fresno, California, known as the central San Joaquin Valley. Japan and the United Kingdom are the top two export markets. The growers and packers in the Valley have invested heavily in sophisticated equipment and state of the art computer technology to ensure that California raisins are the cleanest and safest raisins in the world.
“California Raisin growers have been working closely with the confectionery industry world-wide for many years and have developed customised specifications for panning and other confectionery processes to benefit the industry”
California raisins are produced from the Thompson seedless grape. The California raisin was ‘invented’ by William Thompson in 1876 when he crossed the Lady de Coverley grape with other varieties to produce a seedless grape, perfect for producing raisins. Sun dried California raisins use natural sunlight to produce raisins and take up to three weeks in the hot California sun; to produce what is commonly referred to as a Maillard effect. During sun-drying the skin of the raisin acts as a ‘cooking vessel’ retaining the juices inside and helps convert some of the sugars to primary elements. The effect also produces a rich, caramel flavour and gives California raisins their characteristic dark, rich taste.
THE POWER BEHIND THE BRAND
The Raisin Administrative Committee (RAC) has been promoting the California raisins brand to the trade and consumer in the UK for over 25 years via a wide range of marketing activities. RAC, UK supports the trade with product development and new product ideas to instore POS promotions assisting promotion of new products containing California Raisins.
Contact info@ukraisins.com to see how we can assist you.
