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Raisins
Growing & Harvesting
In January, vines are pruned back to one or two branches. These will be responsible for bearing next autumn’s fruit.
In early spring, the first grape buds appear, followed by tiny clusters of grapes in March or early April.
The hot summer sun swells and sweetens the grapes. In order for crops to grow under the sweltering sun, the plentiful supply of water from the mountains is essential. Vine roots grow deep, and the soil must be soaked to a depth of three to five feet during the growing season.
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By late August, the grapes are handpicked from the vine, put on clean trays between the vine row, and laid in the sun for two or three weeks to dry.
They are turned regularly so that each grape gets sufficient sunlight to become a perfect raisin!
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When the moisture content reaches 15 percent (it starts out at about 80 percent water), the trays are rolled carefully into bundles and baked in the sun for a few more days. Then they are taken to the grower’s yard and loaded on a conveyor belt to separate the larger stems from the raisins.
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The raisins are transferred to large wooden bins for moisture equalization and then shipped off to their next destination – the packaging plant!
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*Images courtesy of www.lionraisins.com
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