Ola Bio - Black Currants ORG 250gr

Raisins or currants are called dried grapes. The currant is distinguished in two types, black and white. White is also called sultana. It is eaten pure as sweet and is usually added to cakes and various pastries. The main production process is to dry the fruit, mainly black currant, in the sun for a few days (about 10), and then some additives can be used to improve quality and extend storage time. The most famous variety of black currants is Corinthian. Producers collect the fruit of black currant usually in August, dry it in specially designed outdoor areas called threshing floors. After eight days (depending on the weather), they turn it to dry out on the other side and after 2-3 days (it still depends on the weather) they gather it and go for processing. This processing is known as "tanning". There are rejected unnecessary stuff and distinguish the fat with the thin grape. They then sell it to raisin merchandisers and cooperatives, and they undertake further processing, packaging, and marketing on the domestic and global markets.