We guarantee that our raisins meet established standards for mycotoxin levels thanks to the tests we perform on large samples of our raw material for ochratoxin A and aflatoxins before accepting it. The EU sets the limit for aflatoxin B1 at 2 parts per billion (2 ppb) and for total aflatoxins (B1, B2, G1 and G2) at 4 ppb in ready-to-eat dried fruits and at 10 ppb in dried fruits intended for further processing.
All our raisins undergo 4 scans using laser, metal detector and x-ray machines and visual control. We deliver raisins of ready-to-use or RTU grade to our customers. We ensure that foreign material of both plant and non-plant origin does not exceed specification limits.
● Organic Mixed
● NOP Organic
● EU / EC Organic
● COR Organic
The difference between Sultana and Thompson raisins lies in the way they are dried and not in the grape vine species from which they originate (Vitis vinifera).
A Thompson raisin is dried naturally while a Sultana raisin is dipped in vegetable oil and natural potassium carbonate before being dried. This explains the Thompson raisin’s reddish color and the Sultana raisin’s yellowish color.