he determined which of the 8,000 varieties of grape genus would produce the best raisins.It's probably safe to say that raisins were discovered by man the first time he found them accidentally dried out on the vine. But it took several hundreds of years before he determined which of the 8,000 varieties of grape genus would produce the best raisins.
Historians tell us the ancient Phoenicians and Armenians took the first steps in perfecting viticulture, the process of grape growing and selection.
Between 120-900 B.C. the Phoenicians started colonial vineyards in the areas of Malaga and Valencia (Spain), and in Corinth (Greece). About this same time, the Armenians founded their vineyards in Persia (Turkey, Iran, Iraq). These bountiful growing areas had the perfect climate for making raisins - and were also close to Greece and Rome, the first markets for raisins.
Muscat raisins - oversized, with seeds, and a fruity, full flavor were the primary crop in Malaga and Valencia. Currants - tiny, seedless, tangy raisins - were planted in Corinth, Greece, where historian
s believe they got their name.
The Phoenicians and Armenians then began to trade raisins with the Greeks and the Romans. Tasty dried muscats, sultanas and currants became very popular and in great demand with the Greeks and Romans who ate them in large quantities. As the popularity of the raisins grew, so did their value. Can you believe that in ancient Rome you could trade two jars of raisins for one slave boy? And how about raisins as a cure for what ails you? Ancient physicians prescribed raisins as potions that could cure everything from mushroom poisoning to old age.
Emperor Augustus feasted on small birds stuffed with raisins. Even Hannibal had raisins in his troop rations when he crossed the Alps.
For all their popularity, though, raisins were not exported to the rest of Europe. Shipping methods were too poor to maintain the quality of the raisins for long travel.
All of that changed in the 11th century. Knights returning from the crusades brought raisins back to Europe with them. They had sampled the dried fruit during their travels through the Mediterranean and Persia.
When the knights went home and began to crave raisins, a huge demand was created. Fortunately, packing and shipping techniques had improved enough for raisins to be sent all over Northern Europe.
By the middle of the 14th century, currants and raisins were an important part of English cuisine. In 1374, prices in England skyrocketed to two pence and three farthings per pound, which was very expensive at that time.
After a period of time, viticulture spread to France and Germany. Even the English tried to grow currants in the 16th century - but realized their climate was too cold for drying raisins.
Grapes and raisins had become an important part of European cuisine by the time European nations started to colonize the Americas. In Spain, where viticulture had been perfected, grapes were being used to make products such as dry table wine, sweet dessert wines and muscat raisins. It was only natural that when the conquistadors colonized Mexico, wine and raisins were soon to follow.
Grape growing flourished in the climate of the new world areas of Mexico and what is now California. Missionaries sponsored by Queen Isabella of Spain were sent to Mexico to educate the natives about religion. By the 18th century these influential and powerful padres had established 21 missions as far north as what is now Sacramento (California).
The padres used the majority of their grapes to make sacramental wines, though they also grew muscat raisins. In 1834, when the missions dismantled after Spain turned over the colonial government to the people of Mexico, the art of viticulture was almost lost. Had it not been for innovative farmers, California might not have become one of the world's leading grape growers.
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Even though the missions had closed, the padres still had a tremendous influence on the development of California's agriculture. Farmers used the missionaries tremendous knowledge to grow grapes profitably for wine.
But it wasn't until 1851 that a marketable muscat raisin was grown near San Diego. However, it turned out that San Diego wasn't ideal for raisin growing. Although blessed with lots of sunshine during the summer months, there wasn't enough water to support large vineyards.
Farmers looked north for a perfect spot to grow raisins. They found their place in the sun near Fresno in the San Joaquin Valley - one of the most fertile valleys in the world. Plenty of sunshine, a long, hot growing season and a plentiful water supply from the nearby Sierra Nevada mountains would soon make the San Joaquin Valley the center of the raisin industry in California.
As word of potential farming profits spread, land in the San Joaquin Valley became an attractive investment for developers, land speculators and others. Land values in the 1870's ranged from $3 - $20 per acre, so large "spreads" could be bought in expensively.
Many different people began to move into the valley to reap from the land what they sowed. In the late 1800's many Armenians, recognized as some of the world's most experienced viticulturists, came to the valley. Today, many raisin growers in California are of Armenian descent.
Also, many farmers from the country of India began migrating to the valley in the 1950's. They found great success and today these Asian Indians are a substantial part of the raisin industry.
Today, Thompson seedless grapes are the main raisin crop in the valley. But why did the industry switch to a seedless variety, when muscats were just beginning to be 
popular everywhere?
Well, it was no secret that consumers didn't like raisins with seeds. When the seeds were taken out - forced through the skin of the grapes - the raisins became sticky. People who tried to use the raisins for baking or in snacks had to first "unstick" the muscats by hand.
Since farmers grew these seeded muscats almost exclusively in the early 1870's, their sales were limited to people who were willing to take the time to hand-separate these sticky muscat raisins. What these growers needed was the perfect seedless raisin grape to go into full-scale production.
In 1876 their answer came from William Thompson, a Scottish immigrant living in the Northern Sacramento Valley. Thompson first introduced the Lady deCoverly seedless grape at the Marysville (California) District Fair. These grapes, which would become known as the Thompson seedless grapes, were thin-skinned, seedless, sweet and very tasty.
Thompson seedless grapes are still the best for making raisins. These light-colored grapes, when sun-dried, become the familiar dark raisins we've grown to love. When oven-dried and cured with sulfur, they become the golden raisin. Either way, they're delicious.
Today, 95 percent of the raisins produced in California are made from Thompson seedless grapes grown in the San Joaquin Valley.
If you would like to learn more about California raisins, please write to us. Let us know what your area of interest is: Recipe ideas; commercial food preparation; product information; or packing and growing operations. We'll help in any way we can.
Raisin Administrative Committee
3445 North First Street, Suite 101
Fresno, California 93726 USA
P.O. Box 5217
Fresno, California 93755 USA
Tel: 559-225-0520 Fax: 559-225-0652 E-mail: info@raisins.org