Export products

Raisin

Raisin standards

The Institute of Standards & Industrial Research of Iran requires that all raisin producers must observe the following standards in order to export their product:


• Maximum occurrence of gravel or sand: 1 piece per 10kg

• Maximum moisture content: 16%

• Maximum nitrate sulfur (for golden): 2/1000

• Maximum unclean raisins: 5%

• Maximum verminous raisins: 3%

• Maximum other kinds and forms: 1%

• Maximum raisins with stems: 10%

• Maximum length of bunches: 5cm/1kg

• Maximum crushed or damaged raisins: 5%

• Maximum unripe raisins: 2.5% to 5%

• Maximum sugared raisins: 15%


Note: These conditions differ slightly for green raisins.

Raisins are also divided into three sizes according the number of raisins per 100 gr.

Size Number
large <300
medium 301-360
small >360


Commercial packing: Raisin packs are available in 10kg or 12.5kg wooden boxes or cartons.

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

Iran Raisin Export, Raisin exporter

Types of raisins
Iranian raisins come in different colors and are differentiated according to the drying procedure. The major kinds are below:

Raisins
Dark Raisins:
This kind is prepared by drying the fruit in full sun and results in a dark color.
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Raisins
Golden Raisins:
This kind is oven-dried and then sulfur is added to preserve its color.
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Raisins
Sultana Raisins:
This kind is brown and is the most popular variety.
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Raisins
Green Raisins:
This kind is naturally green, but sulfur is added to bring out a brighter color.

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The history of raisin
The raisin was discovered accidentally, many years before Christ. People ate grapes but did not know that if they were to dry the grape, it would become this useful and delicious dried fruit called the raisin. Historians claim that the Phoenicians and Armenians were the first nations to produce raisins. Phoenicians established vineyards in Spain and Greece that were fitting for cultivating raisins and the Armenians established their vineyards in Iran, Turkey and Iraq. The Greeks and Romans had a high demand for raisins and then other countries started to use raisins as well.

Botany of the grape
The grape is from the vitaceae family and has more than 800 varieties. The most common variety of grape is the vinifera. Grapes can be different colors, such as green, red, purple and yellow. Grapes can be eaten plain or processed into raisins, fruit juice and marmalade.

The nutritional value of raisins
100 grams of raisins contains about 300 calories and is composed of approximately 75% carbohydrates, 5.3% fiber, 2.8% protein, 0-4% fat and is rich in potassium

Per 100g of Edible Protein:
  Potassium 746 mg
  Phosphorus
115 mg
  Calcium 52 mg
  magnesium 33 mg
  Sodium 12 mg
  Iron 1.7 mg
  Vitamin B 11 mg
  Vitamin C 1.3 mg

Uses of raisins
Raisins are eaten as choice food and used in many productions for flavor in bread, cake, sweets, and wine.

Global trade in raisins
The statistics of Iranian raisin exports, according to the Customs Organization of Iran, are shown below (values are in millions of dollars):

Iran raisin export statistics

Note: Statistics are from March of each year.

According to FAO statistics (2004), Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries.

 

Iran raisin export statistic

 

This graph, based on FAO
statistics, shows the
five major raisin
producing countries
and their estimated
percentage of production.

 

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