Iranian Raisins

The main producers of raisins are divided into three countries, the first producer is United States of America with 412,770 MT, second producer is Turkey with 320,000 MT and the third largest producer of raisin is Iran with total production of 240,000 MT. Iran is also ranked as the third largest raisin exporter by exporting about 150,000 MT, which is equal to 27% of world consumption. Iranian Raisins have four main varieties, which are: Golden raisins, Sultana raisins, Dark raisins and Green raisins. We have the ability to supply all kind of Iranian raisins based on customer's enquiry. September is the time when grapes are reaped and it is the time to purchase new crops from growers. In addition, processing and sorting raisins are dependent on customers request and specifications. Process includes washing, cleaning, sorting, controlling and at the end packing.

We have the ability to supply raisins, which have been prepared and sorted by modern scan laser machinery. Iranian raisins are classified into 3 main grades according to the quantity of berries in 100g, which are Large which includes more than 300 berries in 100g, Medium contains 350 berries and Small consists of more than 360 berries in 100 gram. There are mainly 5 types of raisins that export from Iran which are Golden Angori, Golden Kashmari, and sultana, Malayer and sun-dried.

Golden raisins (Angori)Golden raisins (Angori) can grow in any parts of Iran due to favorable geographical and environmental situation. The main characteristics of this type of Iranian raisins can be described as pure golden color along with sweet and fruity taste that anybody would differentiate it. This type of raisin genuinely comes from Thompson seedless raisins that normally some sulfur dioxide adds to them in order to maintain its golden color.
Kashmari raisinsKashmari raisins are normally long in shape and sweet and sour in taste. Due to adding sulfur fumigation as well as shade drying the color of kashmari is green. Same as golden process gets dried, treated with vegetable oil, mechanical cleaning, followed by laser and hand sorting in order to detect foreign materials. All these procedures are taken in extremely hygienic conditions.
Sultana raisinsSultana raisins are normally come from the best finest types of seedless grapes. The process of sultana raisins is slightly different than other types of raisins first of all sultana raisins need to be washed and sorted preferably twice followed by dipping and placing in edible oil and lastly get dried.
Malayer raisinsMalayer raisins are famous for their nutrition benefits, as they are known as a great source for fibers as well as antioxidants. This type of raisins can be used in cooking different dishes, confectionaries and etc. One of main reasons for being famous of Malayer raisins is being reasonable in prices and various buyers with different purchasing powers can afford it.
Sun-Dried RaisinsSun-Dried Raisins as it is obvious from its name this type of raisins are dried in the sun and no chemical stuff are added, hence the color of this type is much darker than the other raisins. Yet, this type of raisins is from Black rains family, it can be considered as black raisins.

Specification Iranian Raisins

Microbiological Characteristics
Parameter Target Maximum
Total Viable Count 10.000 /g CFU ISO 4833
Salmonella ABSENT per 25g TS 3446
Staphylococcus aureus ABSENT <10/g
Yeast & Mould Count 10.000 /g CFU ISO 7954
Coliform 100/g CFU ISO 4832
PB ABSENT 0.10 mg/kg
Cd ABSENT 0.05 mg/kg
E-coil ABSENT ISO 4832
Hg ABSENT 0.02 mg/kg
As ABSENT 0.3 mg/kg
Physical Characteristics
Parameter Target Maximum
Damaged Berries g/100g 2 4
Stone Piece/tonne 0 1
Foreign Matter Piece/tonne NIL 1
Undeveloped Berries g/100g 0.3 0.5
Stalk | 4-10mm Piece/box 1 4
Stalk | >10mm Piece/box NIL 2
Sugared Berries g/100g 1 3
Foreighn seeds per tone ABSENT 3
Organoleptic Characteristics
Criteria Statement
Taste Typical sultana taste without any foreign taste.
Color Composed of berries with the general appearance of the representative type.
Apperance Composed of berries with the general appearance of the representative type.
Smell Typical sultana aroma without any foreign smell or off-odour.
Consistency Firm, not sticky, free-flowing.
Physics-Chemical Charactristic
Mioisture Size min. 12% max.14%
OIL (Vegtable Oil, GMO free)(%) min. 0.3% max. 0.5%