“Stafida” the Greek currant

The Greek super food

One of nature’s most important gifts to man. The Greek currant “Stafida”, with its many valuable ingredients, its unique antioxidant properties and its wonderful, sweet and fruity taste, is today a unique, exclusively Greek extravaganza. Rich in minerals, vitamins and prebiotics, it contributes to the good and proper functioning of the human body, providing energy and well-being.

In our privately owned vineyards in the Egion region, rich light and cool sea air “sculpt” the fruit with their caress, giving it a rich, full and perky flesh. The fruit is traditionally harvested in specially designed areas called “alonia” and dried under the strong August sun for about 12 days. It is then separated according to size and quality, and after being washed and stripped, it is immediately and safely packaged, keeping its taste and beneficial ingredients intact.

Particularly popular since antiquity, both for its wonderful taste and for its characteristic dark color and aroma, Greek currants have played a particularly important role in Greece’s economic development during the 19th century. In the Egion region, the boats crowded into the port to load the popular product, destined for almost all foreign countries. A product that has been and continues to be a major export Greek product.

Today, integrated in the National Index of Intangible Cultural Heritage of Greece and recognized worldwide for its undisputed contribution to human health, it is a treasure trove of high nutritional value and of course an enjoyable snack for every moment of the day and every activity. The sweetness of the raisins is due to its high fructose content (35% by weight). Fructose has a very low glycemic index (the rate at which blood sugar rises after eating) over glucose (100) and as a result the raisin generally has a moderate glycemic index (reported from 55-63), which makes it suitable for consumption by people with high blood sugar or diabetes as part of a balanced diet.