Top quality Iranian Raisin (Golden, Green, Sultana, Sun dried),Iran (Islamic Republic of) FAMICO price supplier

 

FAMICO as one the oldest gold supplier in the world’s biggest B2B website (alibaba) is here to supply you with high qualities and reasonable prices.

 

FAMICO is offering you 5 types of Iranian raisins as: Golden(round), Golden(long), Sultana, Sundried and Green raisin.

 

Please find some useful information about raisin in below.

 

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 edibel 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

 

METHODS OF RAISIN PRODUCTION IN IRAN

 

Raisin is produced in different ways in various parts of the country and at the time we

will describe the common method used in Rezayieh.

Production of Sabzeh or Green raisins_ Picking the grapes crop to produce raisins is

usually implemented in Mehr month, but 20 or 30 days before collecting the grapes, its

drying location which is called Varzan should be prepared.

Varzan is a steep piece of ground that its slope is toward south to make the utmost use

of the direct sunshine and its heat. In most grape gardens, Varzan surface is thatched

with clay and straw after surfacing,administrative according to the advice of standards

administrative, Varzan surface is covered with a sheet of asphalt, so Varzan will be

ready for grapes drying. Near Varzan surface has been devised to boil the Alkaline

solution that an iron dish with a capacity of 50 liters of solution is placed on it. In

addition to this boiler number of big barrels, each with a capacity of approximately 200

liters are also of the means to prepare the solution.

 

The Alkaline substance which is used to nitrify the green raisins, is obtained from a

plant named Shooran or Oshnian that its scientific name is Salsola soda.

 

The ash of this plant which grows in salt marshes,,comprise a relatively high amount of

Potash and Sodium salts in form of carbonates. These salts have two effects on a single

grape. One of them is causing minute cracks which are hardly seen with the eye and

speed up the evaporation of the available water in grape juice, and the other effect of

nitrifying the grapes is to prevent the change of grape colour when it is being dried.

 

Nitrifying the grape to prepare green raisins is so that they shatter nearly 15 kilos of ash

that is jelled in form of rock parts and is so known as Alkali stone then it will be placed

in a wire netting basket after that the basket is hanged in 200 liter barrels which

contain pure water.

 

Alkali stone will be solved after 24 hours and leaves a viscous solution then 50 liters of

this solution will be poured into a special iron pot that is placed on the furnace under it

there will be a fire to boil the solution. Before boiling the Alkaline solution it should be

tested to determine the concentration degree, ie they dip the finger tip into the

solution if there is any burning feeling the solution is concentrated more than it is

needed, and immaculate water should be added to it, so that its concentration reduces

and there won't be any feeling of burning.

To speed up the Alkali stone solving and having a clear limpid solution, they add 100grs

to 150grs of lime to each barrel.