Rakhshan Kishmish Persia CO. Manufacturer & Exporter of Iranian Raisins
Web: www.raisinsworld.com [email protected]
Our founder RKP has become a major professional company in the dried grapes business, by strictly following the technological advances
in production, processing and marketing techniques. We are proud of that "RKP" Brand has high position among consumers, that our
competitors try hard to create. Learning very quickly of the high quality standards required by the European Markets, our company has
taken its rightful place within the main Iranian dried grapes exporters.
Rakhshan Kishmish Persia Co, commercial experience has been esteemed for over 60 years is one of the leading packers and exporters of
dried seedless Raisins. The company is located at Takestan, a region which is known as the most fertile and highest quality growing area
of vine yards in the Qazvin province.
We are now a fully integrated supplier operating as growers, processors and exporters and one of the leading supplier in the industry. Since
we participate in this sector by the means of three steps (grower-processor-exporter) great experience have been gained in providing with
the best raw materials that are particularly collected from the most yielding areas.
In the knowledge that the landmarks to maintain the quality requirements are the use of right raw material through the correct production
techniques, we have been accredited by HACCP, IFS and BRC certification at higher levels.
Our objectives are to present our processing expertise and to work closely with our customer to continue to enhance the quality of our
products and services.
Who we are
RKP Raisins quality
We will study the items which have a
hand in the quality of our products. These
issues which are related to the color of
raisins and their flavor follow the type of
used grapes and the degree of its ripeness
which means the amount of raisins sugar
and finally raisins preparation method.
A. At picking time of raisins grapes
To produce raisins, sugar amount of the
single grapes considering the ratio of
grapes juice concentration to its acidity,
should be between 21-33%, so one should
proceed to pick the crop at the end of the
season, the grapes that are collected
before complete ripeness, has a relatively
high amount of acidity and so will cause
an undesirable product of raisins.
B. Raisins color
The color of the raisins is related to its
preparation method, if, as we will see
later, grapes are placed in an Alkaline
solution or are faced to Sulphur smoke,
the color of the raisins after drying will be
green or yellow, and if a single grape
drying is implemented without Alkaline
solution, the produced item will be red or
dark brown.
C. Raisins flavor
This characteristic is more related to the
method of drying and raisins variety from
the point of its being seeded or seedless
and the kind of used heat reference. In
addition to three mentioned factors, other
factors which are different in different
kinds of raisins meddle with its quality.
These factors include:
1. The size of the single grape: largeness or smallness of a single raisin is
related to largeness or smallness of a
single grape, and this largeness is due to
regional factors and vineyard soil type
and the kind of the grape. But the most
important factor which has a hand in the
size of a single raisin is the product
amount of the vine shrub. More the
amount of the base product is smaller the
single grape will be. So, more than normal
fruit in a shrub not only weakens the vine
shrub, but also is one of the factors in an
undesirable raisins product. The
concentration degree of grape juice
affects the weight of the single raisins as
well, more the amount of its dried
substances comparing to the available
water in a single is, heavier it will be.
2. Raisins color: The color of raisins
should be uniformed and limpid, the
blurred color of raisins and also different
colors in a pack of raisins will cause a
little value and undesirable good in the
market. If the grapes are dried in the sun,
the color of the raisins product will be
uniformed. To obtain the best raisins from
the point of color, the grapes should be
completely ripe, moreover when picking
or drying the grapes, it should be with
complete caution, cause if the grape
cluster is touched a lot or it is carried from
place to place, Prune which is the white
powder that normally exists on all singles
of grapes, will disappear and raisins color
will be blurred. In other words, the shiny
color of raisins owes Prune existence.
Other factor which affects blurriness or
darkness of raisins color is the rainfall in
the process of drying the grapes.
To prevent the bad effect of the rain,
grapes surface should be covered with
nylon or board or any other impermeable
means when raining.
3. Cleanliness of the single grape
skin: One of the other factors in the
quality of raisins is its skin cleanliness. If
it rains when drying the grapes, and the
semidried grape is wet or if the single
grape is split or squeezed when picking
and carrying the grapes from the vineyard
to drying location or when placing it in
large wooden tray or any other dishes, so
that a part of grapes juice is extracted
from the single, and contaminates other
singles, some dust will reside on the
grapes, so that it will stick to the raisins'
skin which cleaning it with means of
washing will be impossible as well, so the
produced raisins will be bad colored and
undesirable. Green raisins if remain in
Alkali solution for a long time, will have
increasing number of cracks on it, some
grape juice will come out of these cracks,
and it will cause a sticky raisins skin, so
the air dust will stick on raisins skin.
4. Softness or hardness of the
raisins: A desirable raisin should be soft
and carnal. The skin of raisins which
belongs to unripe grapes will be hard and
like a piece of leather to the teeth.
Although softness or hardness of the
raisins is partly related to grapes variety,
preparation method and its moisture
amount meddle with raisins softness to a
great deal as well.
5. Moisture amount of the raisins: If raisins after being dried and washed have
more than %18 of moisture, it will be
contaminated, and if the moisture amount
of its %5 or less, it will have an
undesirable flavor. The most appropriate
moisture amount for raisins is about %14
or a little less than that.
Varieties of alkaline solution
Varieties of Alkaline solution which are
used in foreign producing countries
especially California, Australia, and
Greece, can be divided into two
categories. One is simple solutions and
the other is alkaline oil solutions. In
addition to these solutions, in some of the
countries and for special varieties of
raisins, Anhydrite Sulphur is used as well.
Alkaline solution used in California State
includes simple soda solution and oil soda
solution.
1. Simple soda solution: This solution
contains %2 to %3 of caustic soda and is
usually in nitrifying Thompson seedless
grapes. The temperature of this solution
when using should be between 93 and 100
degrees centigrade i.e. in process of
boiling, they dip the grape cluster in this
solution for only 2 or 3 seconds, and after
taking it out of the solution, they will
wash the grape cluster with cold fresh
water, and they will dry it in the sunlight.
If the time of remaining the grape in the
solution lasts more than 3 seconds, the
grape will be spoiled. So, nitrifying the
grape with this solution needs much
attention and caution, and so some of the
garden owners use Natrium neutral
carbonate (CO3Na2) or
Dinatrium bicarbonates (CO3HNa) which
is weaker than Dinatrium Carbonate to
weaken the solution. After placing the
grapes in front of the sunlight for 3 days,
they will ransack them and then they will
gather them. The produced raisin of this
method has a shiny reddish-brown color.
2. Oil Alkaline solution: They use two
kinds of oil solutions in California. First
kind with relatively low temperature
(37.7°C equal to 100°F) and the second
type with high temperature. (76.6°C equal
to 170°F) The components of these two
solutions are different from each other as
well. In the first kind solution, used
alkaline substances include 30 lbs (13.59
Kg) of Dinatrium Bicarbonate and 1lb
(0.453kg) of caustic soda in 3.78 liters of
water and a little olive oil so that a thin
sheet of oil will cover the surface of the
solution. The time of grape remaining in
this solution differ from 30 seconds to 3
minutes. The color of the produced raisins
with these solutions is relatively dark
brown.
Commercially, in California, none of
these two solutions are used. Only up to
1920 that the production, number of
raisins was not much, they used these
solutions. Nowadays, the main part of
raisin product in America is dried and
provided directly or naturally i.e. without
alkaline solution and with sun heat, but to
provide light colored raisins (Golden
bleached and Sulphur bleach), they use
Alkaline solution and Sulphur soot. The
production method of golden raisins or
green raisins is as after cleaning the grape
clusters, they will dip them in alkaline
solution of the first kind for 2 or 3
seconds, then they will wash them
immediately with cold water, and before
that the grape skin is dried, i.e. instantly
after washing the clusters, they will put
them on wooden trays and then they will
take them to Sulphur soot room.
The time needed to fumigate the grapes is
2 to 4 hours and about 1 to 2 kg of Sulphur
is used to fumigate a tone of grapes. In
this duration of 2 to 4 hours, the grape
should appear in a color of light yellow.
After fumigating the grapes, the carry the
clusters to the drying machine that its
temperature is 140°F to 160° F (60° to
71°c) to be dried. After finishing this
work i.e. grapes being dried, the color of
the produced raisins should be Lemon
yellow.
Another preparation method of yellow or
green raisins which are famous as Sulphur
bleach is as after they have nitrified and
fumigated the grapes, they will put them
on a wooden tray like Golden raisins for a
period of 3 hours in front of the sunlight,
and if the weather is not favorable, this
may last for 24 hour.
After 3 to 24 hours they will ransack the
grapes and after another 24 hours, they
will put the wooden trays on each other,
and bunch it in a sunny location and to
protect the last wooden tray grape from
the direct sunlight, they will put an empty
tray on the last floor, and for this purpose
they gather the grape clusters which are at
the outer side of the wooden trays and are
exposed to the direct sunlight in the
middle of the wooden trays that is the
place of shade.
Approximately 10 days after bunching the
wooden trays, each of them is turned
down in other wooden trays that were
previously explained, and then they will
place them in the sun in the first method
on one another. Drying the grapes with
this method will last for several weeks. To
uniform the moisture amount of the raisin
singles (generally or by any other method
that the raisins have been produced.), they
will place them in a big box which any of
them has a capacity of 50 to 60 kg of
raisins, put these boxes in the open air in
a sunny place, and then place them for a
relatively long duration in this position.
The color of the produced raisins with this
method should be light yellow, and if at
the beginning, the grapes remain under
the direct sunshine more then needed,
they will have an unfavorable dark color
which leads to an undesirable, low value
raisin.
Natural seedless raisins are dried by the
sun, and then loaded into bins for delivery
to the processing plants. The raisins can
either be dried on paper trays on the
ground between vineyard rows or dried on
the vine, and harvested once the desired
level of dryness is achieved. Before they
are unloaded from their bins. Next,
raisins are cleaned, which means they go
through a series of conveyor belts and
drums to remove remaining stems, chaff
or lightweight fruit. Finally, they’re size-
graded and thoroughly washed in pure
water.
RKP Raisins are inspected under
standards by both plant quality control
technicians and ISIRI inspectors
throughout the packaging process, thus
assuring that RKP Raisins are one of the
cleanest and highest quality in the world.
After final inspections, raisins are
weighed and packed in a variety of bulk
industrial and convenient retail sizes.
RKP Raisins are then shipped throughout
Iran and the world for consumers to enjoy.
RKP Producing Line
RKP source their material directly from
growers that they have worked with over
many years. As part of our quality
procedures, the factory has full control of
the product from field to final delivery,
within which they carry out physical,
chemical and microbiological analyses at
all of the required stages of the process.
Our technical team is fully trained and
updated in food processing procedures
and controls as well as current legislative
requirements. For the RKP, quality and
food safety are an integral part of each
individual process step.
Our mission
• Improve the quantity and quality of
products and meet international standards
for direct supply to world markets.
• Job creation and the enabling
environment for export of agricultural
products.
• Strive for customer satisfaction and
direct communication with major
consumer.
• Introducing the Iranian raisins quality
all around the world.
RKP certified in accordance with strict
internationally acknowledged standards
like ISO 9001:2015, ISO 22000:2005,
HALAL, Institute of Standard and
Industrial Research of Iran (ISIRI) and
Prophylactic risk control (HACCP) are a
part of our daily routine.
Providing Premium & Hygienic Quality
with Professional & Fast Services of
IRANIAN RAISINS RKP quality
• Laser Sorted
• Double Washed
• Hand Pick
• X-Ray Scanned
Cartons are ready for export
Packaging
Packaging we use for our dried grapes,
protect the organoleptic and quality
characteristics of the product, protect the
product from bacteriological and other
contamination (including contamination
from the packaging material) and not pass
on any odor, taste, color or other foreign
characteristics to the product.
Our dried grapes are packaged in five
layered carton boxes to minimum damage
during transport with plastic liner inside.
Common packing sizes are
39×24.5×15cm, net weight 10 Kg. When
packaged in corrugated or millboard
cartons, the product usually are
transported on EURO pallets (80 x 120
cm) and further transported on containers.
20ft containers contain 2000 cartons x
10kg. Container Net weight will be 20
Ton and Gross weight 21 Ton max.
Duration of storage is usually 12 months
in the relative humidity of 60% on the
temperature between 4 and 20°C. In
normal storage conditions shell life of the
products will be 12 months.
This is our costumer’s rights to have
their own logo on cartons.
Sultanas
The single of Sultana grapes (Sultani) or
Shahani is dark red, round, big and juicy.
There is a high amount of grape juice in
this item and its flavor is a little astringent
due to the great amount of Tanon. In some
parts of Iran like Gilan and less in Tehran,
it is used as fresh fruit, but its application
case is mostly in preparing sap and
Shahani famous wine. This item is found
too much in most of the parts of Iran
specially in Takestan. Sultana grapes are
dried, to concentrate their rich flavor.
Sultana raisins have a delicate and unique
flavor and are especially noted for their
sweetness and golden color.
RKP manufactures sultana raisins in range
of light to dark, according to the higher
global specifications and the final product
shall consist of clean, fully developed raisin
berries of a general golden appearance.
Sultana berries shall be free flowing and
facial matter shall be present.
Products
Golden seedless raisins
Takestan also produces golden raisins by
harvesting fresh grapes and taking them to
dehydrating facilities where they are
thoroughly washed, placed on special
trays and sent into drying tunnels. The
fresh grapes are treated with Sulphur
dioxide (SO2), which when dried leaves
the raisins with the bright golden color
desired by bakers, confectioners and
snack food manufacturers because They
are golden amber in color with a naturally
sweet and fruity flavor. They are similar
in appearance and taste to sultanas,
although the latter come from a different
variety of grape than do typical dark
raisins. Of the approximately thousand
tons of raisins annually produced in
Qazvin province, approximately 8-10%
are golden raisins depending on the
demand by manufacturers and consumers.
Golden raisins are typically encountered
in the Western Hemisphere, while
sultanas are seen more often in the
Eastern.
Products
Sun-Dried raisins
Iranian Thompson Raisins are very
popular in world markets with its similar
taste and odor to Californian style
although it’s reasonable prices. This
variety is called “Undipped Raisins” as
well as they are not dipped to alkaline
olive oil emulsion (Potash) before sun
drying which makes the drying period
longer than conventional products. Sun-
dried raisins are seedless grapes dried in
direct sunlight and as a result they are
typically dark-brown in color. This kind is
treated without any additive and is high in
sugar level. Sun drying is seen as a natural
way to produce raisins that not only gives
them a particular intense flavor but also
maintains the delicate balance of nutrients
of the original grape fruit. RKP, supplies
Thompson raisins on a regular basis
during the season to its wide customer
range in the world markets.
Products
Malayer raisins
Malayer is located in the northwest of
Iran, in Hamadan province, with its great
climate, suitable for growing varieties of
grapes, the city of Malayer has the best
and the most vineyards in the country.
This raisins type is 100% local and
unique. Light Malayer raisins are dipped
in or sprayed with an alkaline oil-in-water
emulsion known to growers as 'cold dip'.
Normally it takes up to 3 weeks for the
grapes to dry. To minimize the time and
retain the light color farmers use a
Potassium carbonate and olive oil
solution which cracks the invisible
membrane on the grape and speeds the
drying time. The commercially produced
'grape dipping oil' used in the emulsion is
a mixture of ethyl esters of fatty acids and
free oleic acid.
The dark raisins are dried under direct
sunlight without any treatment.
Products
Kashmari raisins (long raisins)
This name is taken from the Kashmar city
where the raisins are produced, so this is
100% local and unique in the world. This
kind is famous for its special sweet and
sour taste and its long shape. This type is
popular for those who dislike the extreme
sweet flavor of other raisins types. In Iran
people mix this kind of raisins with
chickpea to ate as a snack and use it in
some national occasion like “Shab
Yalda”.
There are two kinds of Kashmari raisins:
1.green or shade dried without any
additional solutions.
2.golden with sulfur dioxide treatment for
having light color.
Products
Rakhshan Kishmish Persia CO.
Manufacturer & Exporter of Iranian Raisins
No.6, Building No.19, Eshraqi Alley, Shariati St, Teharan, Iran
Phone: +982188545475-76
Email: [email protected]
Web: www.raisinsworld.com