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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

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

Post code :

+9821 - 22365723 +9821 - 22365724

+9821 – 89774992


Raisin Quality Control

Quality control is an important part of each step in the raisin making process. While the grapes are growing, they are checked for ripeness by squeezing the juice from a grape and using a refractometer. This allows the growers to determine how much sugar is in the grape. They are also tasted and their weight per volume is measured to give a measure of the quality of the fruit. During picking, workers are careful not to place bunches with insects or mold on the trays. They also try not to break berries as the liquid will attract insects. Knives are used to cut down the grape bunches to prevent damage. At the factory, the raisins are thoroughly inspected. They are also subjected to a variety of laboratory analyses to ensure the production of a consistent, high quality product.

The future

Advancements in raisin production will focus on improvements in raisin yield, variety, and processing. Currently, the amount of grapes that can be produced are limited by the amount of land available. To increase yield, researchers are developing improved farming methods and new, genetically modified vine types. Experimentation is also being done on improving grape variety and characteristics through traditional grafting and biochemical means. It is expected that processing equipment will improve to reduce the amount of time required and improve the quality of the finished product.

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.

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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