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Sultanas are produced from varieties of seedless grapes, dried to concentrate their rich flavour. The sultana was traditionally imported to the English-speaking world from the Ottoman Empire.

In order to minimize the drying time and retain the light colour, grapes are dipped into a solution of potassium carbonate & olive oil. This cracks the exterior membrane on the grape and speeds up the drying process, and grapes dried via this process are called sultanas. Sultanas are graded in five types under 7,8,9,10,11, where 7 is the darkest colour, as 11 is the lightest.

Sultanas and raisins are divided into six size grades of extra jumbo, jumbo, standard, medium, small and extra small.

Turkish Thompson Raisins are very popular in global markets with its similar taste and odour to Californian style, at reasonable prices.

Raisins are exactly the same grape variety with the sultanas. The difference comes from the drying process, where raisins are not treated with potassium carbonate & olive oil solution. This lengthens the drying process up to 3 weeks, where raisins stay under the sun for a longer period, and achieve their darker colour and unique flavour.