Export raisins must be free of any pests, additives, or any abnormal smell and taste. The amount of moisture in raisins should not exceed 18% by weight, and depending on the method of preparation, the amount of sulfur dioxide and sulfur fumes should not exceed 2 per 1000 units of weight. Export raisins are obtained from grapes that are at least 80% ripe. High quality raisins have the highest homogeneity in color.
The amount of green, tiny, crushed, and low-quality raisins is at the lowest possible level in this company, that is, it is way above the standards of European agricultural products.
In this method, no chemicals are used in the production process. After drying the upper part of the grapes, they turn the clusters and dry the lower part. Once the grapes are sufficiently dried, they are separated from the stem. The color of the raisins produced in this method is dark brown and the raisins are dry.
Raisins have a large amount of fiber, iron, antioxidants, calcium and antimicrobial compounds and many other properties including:
1. Prevention of cell destruction by the use of antioxidants
2. Reduction of blood pressure due to the Potassium it contains
3. Alleviation of stress
4. Elimination of anemia with due to the Iron it has
5. Improvement of eye-sight
6. Treatment of body infections
7. Oral (mouth and teeth) protection due to the Oleanolic acid it holds
8. Prevention of hair loss and treatment of dandruffs due to its resveratrol
9. Prevention of kidney stones
10. Weight loss and weight gain (if raisins are consumed alone, it will cause weight loss and if consumed with tea it will cause weight gain)
11. Treatment of diarrhea and constipation
12. Prevention of osteoporosis with the help of calcium in raisins