Commercial raisins production in California began around 1873, the result of three major events; the development of irrigation system, transportation facilities furnished by the railroads and the introduction and distribution of suitable vine planting material.
The hot rainless summer weather of the and Joaquin Valley made it s center of raisin making, which requires four times the amount of fresh grapes that will finally be yielded in dried product.
By 1923 California produced 90% of the raisin in the US and 60% of those throughout the world.
The seed ‘Muscat of Alexandria’ was the first major raisin variety grown in California, but this was soon to change with the introduction of a seedless variety that eventually dominate the raisin industry.
Raisins have since 1929 met severe competition in foreign markets and exports have been declining from the peak reached during the marketing season of 1928-29.
History of commercial production of raisins
The history of food processing centers on the transformation of raw ingredients into food or various food forms. This tradition can be traced back to ancient times, specifically the prehistoric era, where early processing techniques like roasting, smoking, steaming, fermenting, sun drying, and preserving with salt were utilized. Without a doubt, food processing stands as one of humanity's oldest practices, dating back to time immemorial.
Pages
Sunday, December 17, 2017
Popular Posts
-
The first working combine was the invention of Hiram Moore and John Hascall of Kalamazoo County. Michigan, who tested it in the late 1830s. ...
-
When World War I ended in 1918, many soldiers returned home to the United States— bringing their hunger for donuts. Adolph Levitt, an immigr...
-
Prior to the development of refrigeration and cooling technologies, large quantities of salt were added to meats for long term preservation....
-
Neolithic Egyptians developed bread from emmer, barky, and even a type of millet. The grain was stored in beehive-shape silos until needed...
-
Kneading is the process of making the still paste of flour and water for being afterwards baked into bread. According to Plenius the old Rom...