ERTÜRK Üzüm ve Tarım Ürünleri Ltd. is based in Manisa’s Selimsahlar province. The surrounding farmlands around the Manisa Region is known for its fertile soil and ideal weather conditions making this region the optimum location for vini culture. The strategic location of ERTÜRKS’ facility allows us to have access to the best quality raw material which is provided for us by farmers in the region. For over 15 years ERTÜRK has been at the forefront of the sultana industry and has been supplying its clients with all types and qualities of sultanas.
History and GeographicLocation of the GRAPE
Grapes and Sultanas (Vitis Vinifera) have been a part of the Anatolian culture since 5,000 BC. From that time they have been an indispensable ingredient in breads, cakes, cookies, pies, tarts and a variety of pastries in the baking industry. They are also known as being an excellent addition to a wide range of candies, puddings and other wonderful confectioneries. The dried sultana is also a great addition to many of the cereals and cereal based products such as Muesli, fruit filled cereals and the well known breakfast cereal. The dried sultana can even be used in many different food products and in different forms which has enabled it to even be used as a delicious sweetener and texturizer in such things as yoghurt, icecream and even cheese.
Turkey is known for having around 1,200 different types of grapes and has been among the five major producers through out the world. Among these varieties the seedless sultana is the main variety used for drying. The seedless sultanas are grown mainly in the Aegean regions of Turkey which is blessed with some of the most fertile soil in the world and is known for having plenty of sunshine and an abundance of water.
The Turkish Sultana (Vinis Vinifera L.) is a type of seedless grape that grows mainly in and around the Manisa region. Our facility is strategically placed in between Manisa and Saruhanlı where the best quality sultanas are grown. Once the grapes are ready for harvesting the bunches are cut from the vine and are dipped in a solution of water, oil and potassium carbonate which accelerates the drying process. After the application of the solution the bunches are placed outside on plastic sheets to dry naturally. The average sultana takes 7/10 days to dry whereas the Turkish Thompson that is not dipped in the solution takes in between 20/25 days to dry and is also darker in colour than the conventional sultana. Depending on the weather conditions and the harvest in our region the bunches are cut from the vines to be dried in natural conditions around August. After drying they are ready to be stored or sold.