Handling and marketing problems of seedless raisin grapes in Turkey

Abstract

Turkey ranks fourth in the world in vineyard acreage with 567,000 hectares, and 3,700,000 metric tons being produced annually. Fresh table grapes account for 25% of this production while 17.5% is seedless raisin grapes and 15% is seeded raisin grapes. Of the remaining production 2.5% is used for wine and cognac with the remaining 40% being utilized in juice, jelly, and other processed products. Nearly all of the seedless raisin grapes produced in the Aegean Region are dried naturally on the ground or on wire fences after dipping into a potash (K2CO3) and olive oil solution. Turkey, which is one of the leading seedless raisin grape exporting countries, has many problems with drying and marketing. In this paper, the drying methods used in Turkey and their effects on marketing both in foreign and domestic markets along with optimal drying methods are discussed. © 2001 by The Haworth Press, Inc. All rights reserved.