Raisins and stum, along with honey, constitute the main sweeteners used in Cretan cuisine. Vineyards could be found in Crete since the prehistoric times. Crete produces several grape varieties that are ideal for raisins. Grape drying is achieved naturally, under the island's hot summer sun. After a careful and laborious sorting, the raisins are packaged and are ready for consumption, having preserved their authentic taste and aromas. Even more, raisins constitute a rich source of several minerals and other nutrients such as calcium, potassium, magnesium, phosphorus, iron, etc.