Green Raisins (Kashmari)
08062070Raisin is the ripe and dry fruit of various varieties of Vitis vinifera. Green raisins are the ripe and dried fruit of grape varieties whose color is green after ripening and drying. Green raisin is obtained from seedless grapes and is a native product of Iran. Kashmer city has the largest production of green raisins. The characteristics of green raisins are their sweet taste and long shape. To prepare raisins for export to different countries, triple washing processes, laser sorting by advanced and modern devices, passing the products through metal detectors are performed. Also, the final sorting is done by human power in completely hygienic conditions. In order to match the quality of green raisins with international standards, all chemical and microbiological tests are carried out in an advanced laboratory.
Product Classification:
Green Raisins (Kashmari) Classification | |
Classification | Quantity per 100 grams |
Large | 200 to 240 pieces |
Medium | 240 to 280 pieces |
Small | 280 to 320 pieces |
Product Technical Specifications:
Green Raisins (Kashmari)Technical Specifications | |||
No. | Characteristics | Unit | Measurement Limit |
1 | Taste and Smell | - | Natural |
2 | Impurity | - | Negative |
3 | The Effect of Mold | - | Negative |
4 | Insect Damage | - | Negative |
5 | Foreign Material | - | Negative |
6 | Pest Infestation | - | Negative |
7 | The Remaining Amount of Sulfur Dioxide in Terms of SO2 | Weight percentage | Max 0.1 |
8 | Moisture | Weight percentage | Max 12 |
9 | Unripe Raisins | Weight percentage | Max 1 |
10 | Damaged Raisin | Weight percentage | Max 1 |
11 | Sugared Raisin | Weight percentage | Max 0.5 |
12 | Capstems Attached | Unit percentage | Max 1 |
13 | Capstems Free | - | Negative |
14 | Mixed Type | Unit percentage | Max 1 |
15 | Size Uniformity Test: Weigh 200 grams of the sample and count the number of seeds in it, divide the total weight of the test sample (200 grams) by the total number of green raisins in 200 grams, to get the average weight of the seeds. Get green raisins. Then, separate and weigh 5 of the smallest and 5 of the largest green raisins in 200 grams of the sample. Divide the resulting weights in each case by 5 to determine the average weight of the largest and smallest green raisins. Then compare the average weight of the smallest and largest cubes with the average weight of the cubes in 200 grams. If the difference between the average weight of the largest and smallest kernels and the average weight of the kernels is less than 0.3, the green raisin is uniform and uniform, otherwise the green raisin is non-uniform. | ||
Microbiology:
Microbiology of Green Raisins (Kashmari) | ||
No. | Characteristics | Measurement Limit (CFU/g) |
1 | Total count of microorganisms | 104 |
2 | Coliforms | 102 |
3 | Mold | 5*102 |
4 | Yeast | 5*102 |
5 | Escherichia coli | Negative |
Maximum tolerated level of Aflatoxin:
Maximum tolerated level of Aflatoxin (µg/kg) | ||||
No. | Product Name | Aflatoxins | ||
B1 | Total B1+B2+G1+G2 | M1 | ||
1 | Green Raisins (Kashmari) | 8 | 10 | - |
Packaging Information:
No. | Product Name | Package Type | Net weight of each package (kg) | Container Type | Number of packages per container | Net weight per container (kg) |
1 | Green Raisins (Kashmari) | Carton | 5 | 20’ | 2,400 | 10,000 |
2 | Green Raisins (Kashmari) | Carton | 5 | 40’ | 5,000 | 20,000 |
3 | Green Raisins (Kashmari) | Carton | 10 | 20’ | 1,100 | 11,000 |
4 | Green Raisins (Kashmari) | Carton | 10 | 40’ | 2,200 | 22,000 |
5 | Green Raisins (Kashmari) | Carton | 12.5 | 20’ | 960 | 12,000 |
6 | Green Raisins (Kashmari) | Carton | 12.5 | 40’ | 1,920 | 22,000 |
Storage Conditions: Green Raisins (Kashmari) should be stored in a dry and cool place. The suitable storage temperature for storing Green Raisins (Kashmari) is between 0 and 10 degrees Celsius. If stored in proper conditions, it can be stored for 12 months.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
Pesticide Residues:
The residual amount of pesticides should be according to the European standard BS:EN 15662.
Further Details 1
Ochratoxin, aflatoxin and pesticide residue tests can be performed upon the request of the buyer or destination country.
| Serving Size | 100g |
|---|---|
| Calories | 325 |
| Total Fat 0g | 0% |
| Sodium 25mg | 1% |
| Total Carbohydrate 78g | 28% |
| Dietary Fiber 5g | 18% |
| Protein 2.5g | 5% |
| Iron 2.7mg | 15% |
| Calcium 50mg | 4% |
| Potassium 775mg | 16% |
