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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Viticulture, table grapes, dried grapes and unfermented grape products 9 Growth in global table grape production and consumption is fueled by the introduction of new seedless varieties

Growth in global table grape production and consumption is fueled by the introduction of new seedless varieties

Abstract

Table grape consumption worldwide has experienced a remarkable growth in the first two decades of the 21st century, becoming the third most consumed fresh fruit in some countries, after bananas and apples. This increase has been attributed to several reasons, including the availability of seedless grapes, which has been a key factor in the increase in consumption. These grapes are appreciated for their convenience, as they can be consumed directly as a pre-prepared convenience product, without the need for factory processing, facilitating their inclusion in the daily diet of many people. The new table grapes are known for their crunchy texture and the relatively large size of their berries, characteristics that have contributed to their appeal, offering a pleasant sensory experience when consumed. The diversity of flavors of table grapes, such as muscat, foxé, or the combination of both, has been an additional factor that has attracted consumers. The sweet taste, sometimes similar to candy, has made table grapes a popular choice, especially among those looking for healthy and tasty snack alternatives. The high content of phenolic compounds and the antioxidant capacity of grapes are characteristics highly valued by consumers and may also have beneficial effects on cardiovascular health and may contribute to the prevention of chronic diseases, in addition to combating oxidative stress in the body associated with aging and the development of various diseases, so consuming foods rich in antioxidants, such as grapes, can help maintain cellular health, being recognized as a very healthy fruit.

El crecimiento de la producción y el consumo mundiales de uva de mesa se ve impulsado por la introducción de nuevas variedades apirenas

El consumo mundial de uva de mesa ha experimentado un notable crecimiento en las dos primeras décadas del siglo xxi, convirtiéndose en la tercera fruta fresca más consumida en algunos países, después del plátano y la manzana. Este incremento se ha atribuido a varias razones, entre ellas la disponibilidad de uvas sin pepitas, que ha sido un factor clave en el aumento del consumo. Estas uvas son apreciadas por su comodidad, ya que pueden consumirse directamente como producto de cuarta gama, sin necesidad de procesado en fábrica, lo que facilita su inclusión en la dieta diaria de muchas personas. Las nuevas uvas de mesa son conocidas por su textura crujiente y el tamaño relativamente grande de sus granos, características que han contribuido a su atractivo, ofreciendo una agradable experiencia sensorial al consumirlas. La diversidad de sabores de las uvas de mesa, como moscatel, foxé o la combinación de ambos, ha sido un factor adicional que ha atraído a los consumidores. Su sabor dulce, a veces similar al de un caramelo, ha hecho de la uva de mesa una opción popular, especialmente entre quienes buscan alternativas de aperitivo sanas y sabrosas. El alto contenido en compuestos fenólicos y la capacidad antioxidante de las uvas son características muy valoradas por los consumidores y también pueden tener efectos beneficiosos sobre la salud cardiovascular y contribuir a la prevención de enfermedades crónicas, además de combatir el estrés oxidativo del organismo asociado al envejecimiento y al desarrollo de diversas enfermedades, por lo que consumir alimentos.

Das wachstum der weltweiten tafeltraubenproduktion und des verbrauchs wird durch die einführung neuer kernloser sorten angekurbelt

Der weltweite verbrauch von tafeltrauben hat in den ersten beiden jahrzehnten des 21. Jahrhunderts einen bemerkenswerten anstieg erfahren und ist in einigen ländern nach bananen und äpfeln zur drittmeist verzehrten frischfrucht geworden. Dieser anstieg ist auf mehrere gründe zurückzuführen, darunter die verfügbarkeit kernloser trauben, die ein schlüsselfaktor für den anstieg des verbrauchs ist. Diese trauben werden wegen ihrer bequemlichkeit geschätzt, da sie direkt als vorgefertigtes convenience-produkt verzehrt werden können, ohne dass sie in der fabrik verarbeitet werden müssen, was ihre aufnahme in die tägliche ernährung vieler menschen erleichtert. Die neuen tafeltrauben sind für ihre knackige textur und die relativ großen beeren bekannt, eigenschaften, die zu ihrer attraktivität beigetragen haben und beim verzehr ein angenehmes sensorisches erlebnis bieten. Die vielfalt der geschmacksrichtungen von tafeltrauben, wie muskat, foxé oder eine kombination aus beiden, ist ein weiterer faktor, der die verbraucher angezogen hat. Der süße geschmack, der manchmal an süßigkeiten erinnert, hat tafeltrauben zu einer beliebten wahl gemacht, vor allem für diejenigen, die auf der suche nach gesunden und schmackhaften snack-alternativen sind. Der hohe gehalt an phenolischen verbindungen und die antioxidative kapazität von weintrauben sind eigenschaften, die von den verbrauchern sehr geschätzt werden. Sie können sich auch positiv auf die kardiovaskuläre gesundheit auswirken und zur vorbeugung chronischer krankheiten beitragen sowie den oxidativen stress im körper bekämpfen, der mit dem altern und der entwicklung verschiedener krankheiten einhergeht.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Manuel Tornel Martínez¹, María José Candel Cano², Pablo Crespo Ródenas¹, María Isabel Serrano Sánchez¹

¹ IMIDA-ITUM, C/ Mayor, s/n (La Alberca), Murcia, Spain
² ITUM, Paraje Lomas de Marín, Murcia, Spain

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

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