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Dark Raisin

Organic Farmer Group

At National Raisin Company, our grower organic farmer group is unique to the raisin industry. We are the only company to have an organic grower group where ideas are shared and passed on. Our continued education program on farming organically is the heart of the Bonner Organic Program.
Seedless Fruit; Oval Shape. Dark brownish-purplish to deep purplish-black color.

Tip: When adding raisins to batters for baked goods, coat the raisins with flour either individually or by shaking the raisins in a bag containing flour. Flour coated raisins will then stay suspended within the batter being prepared.
On the nose there was at first dark raisin with a touch of toffee, then briary, dusty blueberry and a bit of dusty chocolate. The alcohol was still showing a bit on the nose. On the palate sandalwood and spices predominated at first, with spirity plum and a herbal/pine undercurrent. Chewy chocolate emerged, then cherry eau-de-vie. This Dow's has real firmness and density--what is often referred to as "grip"
Raisins became an important part of European cuisine. Spaniards perfected viticulture, or grape growing. Roman physicians prescribed raisins to cure anything from mushroom poisoning to old age. Eventually, they became so valuable that two jars of raisins could be traded for one slave
Offering Dried Apricots, Glace Apricots, Prunes, Peaches, Raisins, Pears, Dates and Figs. All top quality. Shop with us on-line with NO SHIPPING CHARGES for standard shipping. Just click the image or link below to go shopping.

Contact information

Adderss:
Unit#E,2nd Floor No.55,Allameh Tower, North Allameh St, East Sarv St.kaj Square,Saadat-Abad Ave,Tehran, Iran

Post code :
1997855449

Tel:
+9821 - 22365723 +9821 - 22365724

Fax:
+9821 – 89774992

info@irandriedfruit.com

Background of raisin

Raisins are made primarily by sun drying several different types of grapes. They are small and sweetly flavored with a wrinkled texture. The technique for making raisins has been known since ancient times and evidence of their production has been found in the writings of ancient Egyptians. Currently, over 500 million lb (227 million kg) of raisins are sold each year in the United States, and that number is expected to increase because raisins are recognized as a healthy snack.

Most raisins are small, dark, and wrinkled. They have a flavor similar to the grapes from which they are made, but the drying process which creates them concentrates the amount of sugar making them taste much sweeter. They are a naturally stable food and resist spoilage due to their low moisture and low pH.

Raisins are composed of important food elements such as sugars, fruit acids, and mineral salts. The sugars provide a good source for carbohydrates. Fruit acids such as folic acid and pantothenic acid, which have been shown to promote growth, are also significant components. Vitamin B6 is found in raisins and is an essential part of human nutrition. Important minerals in raisins include calcium, magnesium, and phosphorus. Additionally, iron, copper, zinc, and other nutrients are found in trace amounts in raisins. Considering the composition of raisins and the fact that they have no fat, it is no wonder that this fruit is considered a healthy snack.

The majority of grapes used for making raisins in the United States are grown in California. This area has an ideal climate for grape growing because it has plenty of sun during the summer and very mild winters. Five other countries, which produce a substantial amount of raisins include Greece, Australia, Turkey, Iran, and Afghanistan. Each of these countries have their own variety of raisin that they consistently grow.

Some useful information about raisin

 

Dark Black Rasisin

These raisins are sun-dried Thompson Seedless grapes. They are the most well-known and account for 95 percent of California raisins. Natural Seedless raisins are most often eaten out of hand.
Like Natural Seedless raisins, these are also Thompson Seedless grapes. They are specially treated to preserve their light color. They account for about 5 percent of the crop and are good for baking.
These raisins are made from big, greenish-gold Muscat grapes. Since the grapes contain seeds, the raisins are seeded mechanically, or are sold with seeds. Muscats are large, brown, and particularly fruity-tasting. They are mostly used in baking, especially in fruitcakes.

Made from small Black grapes, currants are seedless and very dark in color. These tiny fruits called "Zante Currants" refer to the Greek island where this type of grape first grew. They are also popular for baking.
Raisins.

You don't have to be a backpacker or hiker to appreciate raisins as a convenient, high energy low fat snack; they are easy to pack, easy to eat and almost never go bad. Like other dried fruits, raisins are available throughout the year.

Raisins are made by dehydrating grapes in a process using the heat of the sun or a mechanical process of oven drying. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skins surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colors of raisins vary, they are generally a deep brown color, oftentimes with hints of a purple hue.

Black raisin export

Iron bioavailabilities and antioxidant activities of three common generic raisin types, Golden Thompson, Dipped Thompson and Sun dried Thompson, were quantified and compared. Iron bioavailability was assessed with a simulated digestion/cell culture model. Antioxidant activity of the raisins was also determined. Iron bioavailability from the raisins was low for all three raisin types, indicating high levels of iron absorption inhibitors in raisins. Furthermore, these high levels of iron uptake inhibitors may inhibit iron availability from other sources consumed simultaneously with the raisins. Antioxidant activity was significantly higher in Golden Thompson than Dipped Thompson and Sun dried Thompson. The lower antioxidant activities of the latter two suggest that enzymatic browning due to processing practices negatively affects antioxidant activity.

Technical Abstract: Iron bioavailabilities and antioxidant activities of three common generic raisin types, Golden Thompson, Dipped Thompson and Sun dried Thompson, were quantified and compared. Iron bioavailability was assessed with an in vitro digestion/Caco2 cell culture model using cell ferritin formation as an index of iron bioavailability. Antioxidant activity was determined using the Total Oxyradical Scavenging Capacity (TOSC) assay. Ferritin formation in Caco 2 cells was low for all three types, indicating low iron bioavailability and high levels of iron absorption inhibitors in raisins. Antioxidant activity was significantly higher in Golden Thompson than Dipped Thompson and Sun dried Thompson. The lower antioxidant activities of the latter two suggest that enzymatic browning negatively affects antioxidant activity.

Raisin Vinegar

Vinegar made from raisins is a popular ingredient throughout the Middle East. This cloudy brown vinegar is primarily produced in Greece and Turkey. Raisin vinegar can be a good match for dishes involving eggplant.

Raisin vinegar, which is known for its mild flavor can be used to create a sweet raisin vinaigrette salad dressing. Raising vinegar is sometimes noted as an alternative to balsamic vinegar in recipes.

Raisins are dried grapes that are popular shelf-stable snacks. Three commercially important types of raisins were studied: sun-dried (natural), artificially dried (dipped), and sulfur dioxide-treated (golden) raisins. Dietary fiber composition was analyzed by AACC method 32-25. Polysaccharides were hydrolyzed, and the resulting sugars were analyzed by colorimetric and gas chomatographic methods. Fructans were measured with a colorimetric kit assay. No fructans were found in fresh grapes. Raisin types varied in their ability to bind bile acids in vitro. Coarsely chopped raisins bound more bile than did finely chopped or whole raisins. Total dietary fiber values agreed with published values, with pectins and neutral polysaccharides of mannose and glucose residues predominating. Dipped raisins had over 8% fructans.

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