In this article:
This pamphlet was compiled for the purpose of standardising the three principle processes used in Australia for drying sultana grapes. In November 1927, the producer, packers, and market representatives in a joint conference of the dried fruit industry unanimously decided a reduction in the number of types of dried sultana was essential successful marketing.
Procedures for the boiling dip, the modified temperature caustic dip, and the cold dip are given. Procedures for the treatment of fruit after dipping are given and special equipment that may needed described.
Circumstances affecting the choice of which dip is to be used are discussed and the implications of irrigation and economic considerations are given.
Standard Methods of Drying Sultana Grapes in Australia
1928
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