Key takeaways
- Wholesale Turkish sultana raisins are graded by a numeric size system (the familiar No. 8 to No. 11 scale), where a higher number means a smaller, more uniform berry. Knowing the number you actually need — and writing it on the purchase order — is the single most effective way to control both cost and consistency.
- Türkiye is the world's leading sultana exporter, with production concentrated in the Aegean region around Manisa and İzmir. The classic Turkish sultana comes from the seedless Sultana (Thompson Seedless–type) grape, sun- or shade-dried on the vine and in drying yards.
- The defining commercial split is natural (unsulphured) versus treated/bleached raisins. Natural sultanas are amber-to-brown and SO₂-free; bleached "golden" sultanas are sulphur-dioxide treated for a pale colour. Each suits different applications, label claims, and regulatory thresholds — choose deliberately.
- Always demand a per-batch Certificate of Analysis (COA) covering aflatoxins (B1 and total), ochratoxin A, pesticide residues, moisture, and foreign matter, framed by an ISO 22000 food-safety system. These limits are legally binding for EU-bound shipments.
- Arovela supplies Turkish dried fruit from a Sındırgı (Balıkesir) facility with a warehouse in Solingen, Germany, running ISO 22000, ISO 9001, and ISO 27001 documentation with per-batch COA and natural drying — short, traceable lead times for EU buyers.
Wholesale Turkish sultana raisins: why they dominate the global ingredient table
If you formulate or buy for a bakery, cereal, snack, or confectionery line, wholesale Turkish sultana raisins are almost certainly already on your radar — and for good reason. Türkiye is the world's single largest exporter of sultana-type raisins, and the Turkish Aegean has been the reference origin for seedless dried vine fruit for well over a century. When a muesli brand specifies "sultanas," when a panettone producer reaches for plump golden raisins, or when a trail-mix packer needs tonnes of uniform, free-flowing fruit, the supply chain very often traces back to the vineyards around Manisa and İzmir.
For a procurement manager, the difficulty is rarely finding sultanas. It is finding the right grade, the right treatment, and the right paperwork — fruit that matches your application, carries a COA you can put in front of a food-safety auditor, and clears EU mycotoxin and pesticide limits without a customs hold. A sultana is not a commodity in the loose sense: the gap between a correctly specified No. 9 natural sultana and a vaguely ordered "raisin, bulk" is the gap between a clean production run and a rejected container.
This guide is written for B2B buyers sourcing from Türkiye. It explains the grade and number sizing system, the crucial natural versus treated/bleached distinction, the moisture and packaging realities of bulk dried fruit, realistic MOQ and pricing drivers, and — most importantly — the COA limits you must demand. If you buy across the wider Turkish dried-fruit category, treat this as a deep dive that complements our broader wholesale dried fruit sourcing guide for Türkiye.
What "sultana" actually means
Before grades and specs, get the terminology right, because the three words sultana, raisin, and currant are often used loosely and that ambiguity causes ordering errors.
A raisin is the broad category: any dried grape. A sultana, in the classic European and Commonwealth sense, is a raisin made from a seedless, pale-fleshed grape — historically the Sultana variety, which is essentially the same cultivar sold elsewhere as Thompson Seedless. Sultanas are smaller, sweeter, and softer than the large dark raisins made from other grapes. A currant (Zante currant / Corinth) is a different, much smaller dried grape altogether and should never be substituted for a sultana.
In North American labelling the word "sultana" is used less, and the same fruit is often simply called a golden raisin (when bleached) or a natural seedless raisin (when not). For an international buyer this matters: the physical product you want is consistent — a Turkish seedless dried vine fruit — but the name on the spec sheet must be unambiguous so the supplier ships exactly the colour and treatment you intend.
The grade and number sizing system
The most important technical concept in this category is the numeric grade. Turkish sultanas are sorted by berry size, and the trade expresses size as a number, typically from No. 8 (largest) up to No. 11 or higher (smallest). The counter-intuitive rule to memorise: a higher number means a smaller berry. Size is determined mechanically by passing the fruit over graded screens, so the number is a real, measurable sort — not a marketing tier.
Alongside size, sultanas carry a broad quality classification — commonly described as Standard No. 9, Standard No. 10, and so on, with premium lots marketed as "jumbo" (very large, low-numbered) and lower grades sold as "industrial" or "manufacturing" fruit destined for paste, fillings, or further processing where appearance is irrelevant.
How to choose a number for your application
The right grade is driven by where the fruit ends up:
- Snacking, premium muesli, gift packs: buyers usually want larger, lower-numbered fruit (No. 8–No. 9) that looks plump and appetising on its own.
- Bakery inclusions, cereal, energy bars: a mid grade (No. 9–No. 10) balances appearance and cost; uniformity matters for even distribution in dough or a bar matrix.
- Confectionery fillings, fruit paste, industrial use: smaller or off-grade fruit is the economical choice because size and individual appearance are lost in processing.
Indicative grade table
| Grade (number) | Relative berry size | Typical positioning | Common applications | |---|---|---|---| | No. 8 (jumbo) | Largest | Premium / snacking | Gift packs, premium muesli, tabletop snacking | | No. 9 | Large | Upper standard | Quality bakery, branded cereal, mixes | | No. 10 | Medium | Standard | Mainstream bakery, cereal, bars | | No. 11+ | Smaller | Economy / industrial | Fillings, paste, confectionery, processing |
Sizing conventions vary slightly between packers, so always confirm the screen size or a count-per-100 g against a physical sample rather than relying on the number alone. A sample-led qualification is good practice for any first order; our checklist on how to evaluate dried-fruit samples against a quality spec sets out exactly what to measure.
Natural vs treated / bleached sultanas
This is the second decision that defines your order, and it has consequences for colour, label claims, shelf life, and regulatory thresholds.
Natural (unsulphured) sultanas
Natural sultanas are dried without sulphur treatment. Depending on the drying method they range from golden-amber to dark brown, and the colour deepens over time as natural sugars react. They are SO₂-free, which means they can carry a "no added sulphites / unsulphured" claim and avoid the allergen-labelling trigger that sulphur dioxide carries in most markets.
Some natural sultanas are made using a traditional dipping oil (a food-grade vegetable oil / potassium-carbonate emulsion applied before drying) to crack the grape's waxy skin and speed dehydration. This is a long-standing, accepted practice that affects drying, not a chemical preservative — but if your specification is "untreated," clarify whether dipping oil is acceptable, because it should be declared.
Arovela's positioning sits naturally here: Turkish dried fruit produced with natural drying and a per-batch COA, suited to clean-label buyers who want minimal-intervention fruit. We do not apply or claim certifications beyond ISO 22000/9001/27001 — natural drying is a process description, not a third-party scheme certificate.
Treated / bleached "golden" sultanas
Golden sultanas owe their bright, uniform pale colour to sulphur dioxide (SO₂) treatment — the fruit is exposed to sulphur fumigation (and often a short alkaline dip) before drying, which bleaches the colour and inhibits browning. The result is the consistently light, almost translucent raisin that confectioners and some bakeries prefer for visual reasons.
The trade-off is regulatory. Sulphur dioxide and sulphites are declarable allergens and are capped at maximum residue levels in finished foods; in the EU, SO₂ above 10 mg/kg must be declared on the label, and category-specific maximum levels apply to dried fruit. If you buy bleached sultanas you must (a) demand the residual SO₂ figure on the COA, and (b) ensure your finished-product label reflects it.
Natural vs treated — at a glance
| Attribute | Natural (unsulphured) | Treated / bleached (golden) | |---|---|---| | Colour | Amber to dark brown | Bright, pale golden | | Sulphur dioxide | None | Present (SO₂-treated) | | Allergen labelling | No sulphite declaration | Must declare SO₂/sulphites | | Clean-label claim | "Unsulphured / no added sulphites" | Not eligible | | Typical buyers | Clean-label snack, muesli, organic-positioned brands | Confectionery, premium baking (colour-led) | | Key COA metric | (no SO₂) | Residual SO₂ (mg/kg) |
Neither type is "better" in the abstract — the right choice is the one your brand claim and application demand. What is never acceptable is not knowing which you are buying.
Moisture, water activity, and why they govern shelf life
Sultanas are a low-moisture, intermediate-equilibrium product, and moisture is the most important physical specification after grade. Typical commercial sultana moisture sits in the broad 15–18% range, with packers often targeting a tighter window for a given customer.
Two figures matter:
- Moisture content (%) — too high invites mould and yeast growth (and, with it, mycotoxin risk) and makes the fruit clump; too low makes it hard, dark, and less appealing, and reduces sellable weight.
- Water activity (aw) — the more meaningful microbiological indicator. Keeping aw below the threshold that supports mould growth is what underpins ambient shelf stability. A reputable supplier can state a target aw alongside the moisture percentage.
Because moisture also determines net weight you are paying for, it is legitimate to specify a moisture ceiling on the contract and verify it on arrival. Over-moist fruit is both a food-safety risk and a hidden cost.
The COA every buyer must demand
This is the section that separates a defensible supply chain from a gamble. For dried vine fruit destined for the EU and other regulated markets, the per-batch Certificate of Analysis is not optional, and it must be tied to the exact lot you are buying. The headline parameters:
Mycotoxins — aflatoxins and ochratoxin A
Dried vine fruit is specifically regulated for two mycotoxin families, and both must appear on the COA:
- Aflatoxins — produced by Aspergillus moulds. The COA must report aflatoxin B1 and total aflatoxins (B1+B2+G1+G2).
- Ochratoxin A (OTA) — particularly associated with dried vine fruit; a dedicated limit applies.
In the EU these limits are set by Commission Regulation (EU) 2023/915 (which consolidated the former Regulation (EC) No 1881/2006). For dried vine fruit (currants, raisins, sultanas) ready for consumption, the regulation sets a maximum of 2.0 µg/kg aflatoxin B1, 4.0 µg/kg total aflatoxins, and 8.0 µg/kg ochratoxin A; higher limits apply to fruit destined for further processing. Because mould contamination in a lot is highly heterogeneous, the EU sampling plan is legally prescriptive — results from non-compliant sampling can be challenged. For a parameter-by-parameter walkthrough, see our guide on how to read a COA for dried fruit.
Pesticide residues
Vineyards are sprayed, so pesticide residues are a core test, not a nice-to-have. The EU framework under Regulation (EC) No 396/2005 sets crop-specific maximum residue limits (MRLs) and applies a default MRL of 0.01 mg/kg where no specific limit exists. For first-time qualification, a multi-residue screen covering hundreds of compounds is the right investment; established suppliers can move to a targeted routine panel. Note that a drying/concentration factor applies — residues concentrate as the grape loses water — so MRLs are assessed against the dried product.
Foreign matter, sulphur dioxide, and physical defects
- Foreign matter / extraneous material — capstems, sand, stones, vine fragments, insect fragments. A spec should state acceptable limits (e.g. maximum capstems per kg, "free from stones").
- Residual SO₂ (mg/kg) — mandatory for treated/bleached fruit, and worth confirming as "not detected" for natural fruit.
- Defects — sugaring, mechanical damage, mould, off-colour berries — usually expressed as a maximum percentage.
COA parameters and indicative EU thresholds
| Parameter | What it controls | Indicative EU reference | |---|---|---| | Aflatoxin B1 | Aspergillus mycotoxin | ≤ 2.0 µg/kg (ready-to-eat dried vine fruit) | | Total aflatoxins | B1+B2+G1+G2 | ≤ 4.0 µg/kg (ready-to-eat) | | Ochratoxin A | Storage/field mould toxin | ≤ 8.0 µg/kg (dried vine fruit) | | Pesticide residues | Vineyard spray residues | MRLs per Reg. 396/2005; default 0.01 mg/kg | | Moisture | Microbial stability, weight | Spec-set, commonly ~15–18% | | Sulphur dioxide | Allergen / bleaching agent | Declarable > 10 mg/kg; category max applies | | Foreign matter | Physical contamination | Spec-set (e.g. capstems, stones) |
Always confirm current legal limits against the consolidated regulation for your destination market and product use (ready-to-eat versus further processing), as thresholds and crop classifications are periodically revised.
ISO 22000 and the food-safety documentation frame
A COA is a result; ISO 22000 is the system that makes those results trustworthy and repeatable. ISO 22000 is the international standard for food-safety management systems, built on HACCP principles — hazard analysis, critical control points, prerequisite programmes, traceability, and recall readiness. For a dried-fruit supplier, the relevant control points include incoming-fruit acceptance, drying and storage conditions (moisture/aw), mycotoxin and pesticide monitoring, foreign-matter removal (sieving, de-stoning, optical sorting), and lot traceability.
When you qualify a supplier, ask not only for the ISO 22000 certificate but for evidence the system is operating: a sampling plan, accredited third-party lab reports, and per-batch COA that ties each result to a lot number you can trace back to a harvest window. Buyers frequently also ask about organic, BRC, FSSC 22000, halal, or kosher status because their own brand or retailer demands it — treat those as buyer requirements to confirm explicitly during qualification.
Be precise about what a supplier actually holds. Arovela's certifications are ISO 22000, ISO 9001, and ISO 27001. We provide per-batch COA and the trade documentation below; we do not claim organic, BRC, FSSC, halal, or kosher certification. If your specification requires one of those scheme certificates, raise it during qualification so the correct sourcing route can be confirmed rather than assumed. For the wider context on why these systems matter to buyers, see our ISO, HACCP and GMP B2B trust guide.
MOQ, bulk packaging, and pricing drivers
Bulk formats
Sultanas move in bulk food-grade packaging designed to protect against moisture pickup and pest ingress:
- 10 kg / 12.5 kg cartons with an inner food-grade liner — the workhorse format for bakery, cereal, and snack buyers, easy to handle and store.
- Bag-in-box and larger sacks for higher-volume manufacturing.
- Vacuum or modified-atmosphere options where extended shelf life or pest protection is critical.
- Retail / private-label packs by agreement for buyers who want consumer-ready units.
Cartons should be palletised, strapped, and labelled with lot number, grade, net weight, and origin, and stored cool and dry. Confirm the inner liner is food-grade and light-protective, since light and oxygen accelerate colour and quality loss.
MOQ and what drives the price
| Driver | Effect on price | Notes | |---|---|---| | Grade / size | Larger, lower-numbered fruit costs more | Jumbo No. 8 sits well above industrial grade | | Treatment | Bleached golden often priced above natural | Reflects processing and colour sorting | | Crop year & yield | Major swing factor | Weather-driven; varies by crop year | | Order volume | Higher volume lowers unit cost | Full-pallet / FCL pricing beats part-loads | | Spec scope | Tighter limits / extra tests add cost | Wider COA panels, lower defect tolerances | | Packaging | Custom / retail packs add cost | Bulk carton is the economical baseline |
Treat any figure as directional and crop-year dependent — sultana pricing genuinely swings with the Aegean harvest, so confirm a current quote against your written specification rather than a generic "raisin" price. For seasonal timing, our Turkish dried-fruit harvest and export calendar shows when new-crop sultanas come available and when to lock in volume.
MOQs vary by packer and format, but for a first engagement the sensible path is a paid sample with the COA attached, then a trial pallet, before scaling to full-container quantities. Confirm Incoterms, lot traceability, and whether stock can ship from the Solingen, Germany warehouse for faster intra-EU delivery.
Frequently asked questions
What is the difference between sultanas, raisins, and currants?
All three are dried grapes. A raisin is the general term for any dried grape. A sultana is specifically made from a seedless, pale-fleshed grape — historically the Sultana variety, the same cultivar widely sold as Thompson Seedless — and is smaller, sweeter, and softer than a large dark raisin. A currant (Zante / Corinth) is a different, much smaller dried grape and is not interchangeable with a sultana. In North America the same fruit is often called a golden raisin (bleached) or a natural seedless raisin, so always specify the exact name, colour, and treatment on your purchase order.
How does the sultana grade / number system work?
Turkish sultanas are graded by berry size, expressed as a number that typically runs from No. 8 (largest) to No. 11 or higher (smallest). The key rule is counter-intuitive: a higher number means a smaller berry. Size is sorted mechanically over graded screens, so the number reflects a real measurement. Larger, lower-numbered fruit (No. 8–9) is favoured for snacking and premium packs; mid grades (No. 9–10) suit bakery and cereal; smaller fruit goes to fillings and processing. Because conventions vary between packers, confirm the screen size or count-per-100 g against a physical sample.
Should I buy natural or bleached (golden) sultanas?
It depends on your application and label claim. Natural (unsulphured) sultanas are amber-to-brown, SO₂-free, and can carry a "no added sulphites" clean-label claim — ideal for clean-label snack, muesli, and organic-positioned brands. Bleached golden sultanas are sulphur-dioxide treated for a bright pale colour preferred in confectionery and some premium baking, but SO₂ is a declarable allergen and must appear on your finished-product label (in the EU, above 10 mg/kg). If you buy bleached fruit, always demand the residual SO₂ figure on the COA.
What aflatoxin and ochratoxin A limits apply to sultanas in the EU?
For dried vine fruit ready for consumption, the EU under Regulation (EU) 2023/915 sets maximums of 2.0 µg/kg aflatoxin B1, 4.0 µg/kg total aflatoxins, and 8.0 µg/kg ochratoxin A; higher limits apply to fruit for further processing. Because contamination is patchy within a lot, the EU sampling plan is legally prescriptive. Always require a per-batch COA reporting B1, total aflatoxins, and OTA, and confirm the current consolidated limits for your destination market and product use.
What moisture level should wholesale sultanas have?
Commercial sultana moisture commonly sits in the 15–18% range, with packers often targeting a tighter window for a given customer. Equally important is water activity (aw), the better indicator of microbial stability — kept below the mould-growth threshold, it underpins ambient shelf life. Too much moisture risks mould and clumping (and inflates the weight you pay for); too little makes the fruit hard and dark. Specify a moisture ceiling on the contract and verify it on arrival.
What documents should I request when sourcing sultanas from Türkiye?
Always require a per-batch Certificate of Analysis tied to your lot, covering aflatoxins (B1 and total), ochratoxin A, pesticide residues, moisture, foreign matter, and — for treated fruit — residual SO₂. Alongside the COA, ask for the ISO 22000 certificate, a Safety Data Sheet, a specification sheet stating grade and tolerances, and country-of-origin / phytosanitary documentation. If your brand needs a specific scheme certificate (organic, BRC, FSSC, halal, kosher), confirm it explicitly during supplier qualification rather than assuming it.
Source Turkish sultanas with a COA you can stand behind
Correctly graded, correctly treated Turkish sultana raisins — with the moisture, mycotoxin, and pesticide results an auditor will accept — are the difference between a smooth production run and a held container. Arovela supplies Turkish dried fruit from a Sındırgı (Balıkesir) facility with a Solingen, Germany warehouse for short, traceable EU lead times, backed by ISO 22000, ISO 9001, and ISO 27001 documentation, natural drying, and per-batch COA.
Tell us your application, your target grade and treatment, and your destination market, and we will match the right sultana spec and the paperwork to go with it. Visit our wholesale page to request grades and a quote, or contact the Arovela team to arrange a sample.