top 8 secret facts about apples are apples poisonous ?
Is cabbage a vegetable?
Cabbage belongs to the brassica family, which includes cauliflower, broccoli, and kale.
So, it counts as a vegetable.
Are cabbage and lettuce the same?
Cabbage and certain types of lettuce may look the same, but these vegetables have lots of differences.
First, cabbage and lettuce are different vegetables. They also have different nutritional values, tastes, textures, and culinary uses.
Cabbage origin:
Maybe you want to know about the cabbage origin.
Cabbage does come from Brassicaceae or Cruciferae, also known as the crucifers, or the mustard family is a family of flowering plants.
Is cabbage good for diabetes?
Broccoli, spinach, and cabbage are three vegetables, which can be good for diabetes because they are low in starch. Filling up with vegetables is a great way to keep your blood sugar levels at a good level.
Cabbage diet:
It is called the ‘cabbage diet’, but it’s doesn’t mean to just eat cabbage soup, although you do eat mainly cabbage soup you can also eat fruit, veggies, and meat (on your cheat meal).
You should not stay on this diet for more than a week.
cabbage Recipe :
Ingredients:
1 kg white cabbage, shredded
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon garlic, minced
Pinch crushed red pepper flakes
1/2 teaspoon fine sea salt or more to taste
Half of a lemon, cut into wedges
DIRECTIONS:
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will lose its humidity.
Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
Squeeze the juice from 2 lemons over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.
The origin of apricots is China, and the references of their culture go back to 3,000 B.C. They spread from China to India, Persia, arriving in Europe, although the Arabs were responsible for their spreading. The original producing countries are in Asia; these are Turkey, Iran, and Pakistan.
Some authors thought, in the beginning, that apricots came from Armenia. But in fact, they are Chinese, and their origin goes back to 3,000 years before Christ. From China, the apricot spread towards the north of India to Punjab and Tibet. From Persia, it went to Europe. In Rome, apricot was not consumed until the 1st century, and it arrived in Greece during the campaigns of Alexander Magnus. The Arabs were responsible for its spreading.
From Spain, apricot went to America, where it underwent acclimatization to tempered areas, mainly in California and along the river Mississippi.
Apricot Nutrition Facts:
The first thing all of us want to know first, is Nutrition facts, which you may check in the table below:
Nutrition Value per 100 g apricot
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
48 kcal
Vitamin B6
0.054 mg
4%
Calcium
13.00 mg
1%
Carbohydrates
11 g
Vitamin C
10.0 mg
11%
Copper
0.078 mg
9%
sugars
9.2g
Vitamin E
0.89 mg
4%
Iron
0.39 mg
2%
Dietary fiber
2 g
Vitamin K
3.3 μg
3%
Magnesium
10.00 mg
2%
Total Fat
0.4 g
Zinc
0.20 mg
2%
Protein
1.4 g
Potassium
259 mg
6%
Water
8635 g
Sodium
1.00 mg
0%
Apricot Benefits:
Now we want to talk about apricots’ benefits and their effect on your body.
Furthermore on apricot benefits , this fruit is a decent source of beta carotene, lutein, and zeaxanthin, all of which are potent antioxidants that help fight free radicals in your body, but Apricots do not contain Vitamin D.
The best way is to enjoy apricots whole and unpeeled because the skin contains a large amount of fiber and nutrients.
You can also find some of the apricots benefits, which it is mention below:
Good Source of Vitamin A
Rich in Fiber
Good for Your Heart
Treasure Chest of Antioxidants
Good for Your Blood
Good for the Skin
It’s Diet-Friendly
It Strengthens Your Bones
Eating tips:
Like most tasty fruits, apricots can be eaten in multiple ways. The dried and the fresh version are the easiest. But you could also chop apricots up and add them to your morning cereal, which is so delicious. Apricots are also used liberally in jams and preserves, and if you can figure out a recipe that uses little or no sugar, you can eat it without feeling too guilty.
Apricot dessert:
You can also put apricots in the freezer and save them for later.
You can also cook some home-made dessert in your own home.
We will teach you one easy recipe for apricot pudding.
Ingredients:
440 g can apricot
2tablespoons caster sugar
1teaspoon ground cinnamon
40g softened butter
1/2 cup caster sugar, extra
1large egg
2teaspoons vanilla extract
1 cup flour
100mls milk
2teaspoons sour cream or Greek yogurt
Instructions:
For best results, use the KitchenAid Platinum Exact Slice Food Processor
Preheat the oven to 180°C (160°C fans forced). Spread the apricots over the base of an ovenproof 1 – 1.25-liter dish or divide between smaller individual dishes. Sprinkle with sugar and cinnamon
Attach the all-purpose blade to the work bowl of the food processor. Add the butter and extra sugar, cover, and pulse for 1 minute or until the mixture is light and fluffy and sugar has dissolved.
Add the egg and vanilla and pulse for 15 seconds. Add the flour, milk, and sour cream and pulse until smooth.
Spread batter over the fruit, allowing some fruit to show through. Bake on the center shelf of the oven for 30 – 35 minutes or until firm and lightly golden
Stand for 5 minutes before serving dusted with icing sugar. Delicious served with ice cream or cream.
When we talk about Apple, it reminds us of a delicious fruit, which has multiple types. We have all heard about the great number of apple benefits, but the question is, which one is true?
The most well-known quote about apple is: an apple a day keeps doctors away.
Here we are clarifying some of your questions about apples and provide you with some useful tips about apples.
Apple Nutrition Facts:
The first question you may face is: do apples contain vitamin c and other minerals?
The short answer is yes. You can also check Nutrition values in the table below:
Nutrition Value per 1 medium apple(182 g)
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
95 kcal
Vitamin A
98.28 IU
2%
Calcium
10.92 mg
1%
Carbohydrates
25.13 g
Vitamin B6
0.075 mg
6%
Copper
0.049 mg
5%
sugars
18.91 g
Vitamin C
8.4 mg
9%
Iron
0.22 mg
1%
Dietary fiber
4.4 g
Vitamin E
0.33 mg
1%
Magnesium
9.10 mg
2%
Fat
0.31 g
Vitamin K
4.0 μg
3%
Manganese
0.064 mg
3%
Protein
0.47 g
Potassium
194.74 mg
4%
Water
155.72 g
Sodium
1.82 mg
0
Apple Face mask recipe:
Not only it has lots of great effects on your body, but also you can use apples to make a face mask and then see its unbelievable impacts on your skin health.
Here we are suggesting some recipes for you to try at home whit the minimum ingredients and cost.
Apple face mask For Glowing your skin:
Ingredients:
1 Tbsp Apple Puree
2 Tbsp Curd
1 Tsp Lemon Juice
Directions:
Before doing anything, you should wash your face and dry it with a soft towel.
In a bowl, add all the ingredients and mix well. Next, apply this face pack all over the face and neck. Let it dry and wash after 20 minutes.
Benefits:
Curd has lactic acid which, exfoliates your skin and removes all the dead layers from your skin. Lemon works as bleach and lightens your skin tone.
For clear skin:
Ingredients:
1-2 Tbsp Apple Puree
1 Tbsp Honey
Directions:
In a bowl, mix both the ingredients well. Apply all over pre-washed face and neck then, Wash after 30 minutes.
Benefits:
Honey has an anti-bacterial and moisturizing effect that keeps your skin clear and soft. Apples have vitamin C which, keeps your skin hydrated and gives you a natural glow.
apple face mask For dull skins:
Ingredients:
2 Tbsp Milk
2 Cubes Apple or Apple Puree
2 Tbsp Oatmeal Powder
Directions:
In a bowl, add oatmeal powder, apple cube, or puree and milk. Mix well using a spoon. Apply all over the face and neck. Wash your face after 30 minutes.
Benefits:
This combination of oatmeal, milk, and apple helps in clearing off the dead skin. This one exfoliates your skin gently and gives you glowing skin.
Apple Desserts recipe:
You may also want to enjoy eating the apple differently.
You can make lots of tempting desserts with apples, which we will teach you some of the famous ones.
The first one is the most famous one, which is apple pie.
Apple pie is the most famous one which we are going to teach you to make it in your own home.
Ingredients:
For the filling:
1kg apples
140g golden caster sugar
½ teaspoon cinnamon
3 tablespoons flour
For the pastry:
225g butter, room temperature
50g golden caster sugar, plus extra
2 eggs
350g plain flour, preferably organic
softly whipped cream, to serve
instruction:
STEP 1:
Put a layer of paper towels on a large baking sheet.
First, peel apples then, divide apples into four pieces, core, and slice apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set them aside while you make and chill the pastry.
STEP 2:
For the pastry, put the butter and sugar in a large bowl until just mixed. In this stage, you need a whole egg and one yolk.
Mix them for under 1 min. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap it in cling film, and chill for 45 minutes. Now: mix 140gsugar, cinnamon, and flour for the filling in a bowl.
STEP 3:
After the pastry has chilled, preheat the oven to 190C. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
STEP 4:
Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 minutes, until golden, then remove and let it sit for 5-10 minutes. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Nutrition Facts
Energy
695 kcal
Fat
33 g
Saturates
20g
Carbohydrates
95 g
Sugars
32 g
Dietary fiber
4 g
Protein
9 g
Salt
0.79 g
Another amazing dessert is apple butter.
ingredients:
3 kg apples peeled, cored, and sliced
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
1 tablespoon vanilla extract
The first step is to cook your apples
Instruction:
Add the sugars, cinnamon, salt, and vanilla to the bowl, then mix well.
Cook in a slow cooker on low for about 10 hours, stirring every couple of hours. The apple butter should be thick and dark brown.
If desired, use a blender to puree the apple butter until smooth.
Cover and refrigerate for up to two weeks or freeze in small containers.
Now you can enjoy what you have cooked and put the rest of it in the fridge.
Onions (scientific name: Allium cepa) are one of the oldest edible vegetables in the world and Iran. This crop was cultivated in Egypt three thousand years B.C. and according to some documents, workers who used to build the Egyptian pyramids were used onions as staple food. The onion belongs to the Alliaceae family and is a two-year-old plant with weak bush growth and hollow cylindrical leaves. The leaves are yellowish-green and grow in a narrow flat row, alternate in shape.
The most important environmental factors affecting bulb formation are temperature and day length. Accordingly, onion cultivars are divided into three groups: long-day, mid-day and short-day. The importance of this is in determining when to plant. For example, long-day varieties such as red onions are usually planted in April. In the fall, the leaves disappear and the outer shell of the onion becomes dry and crisp, typically harvested at this time.
Common onions are normally available in three colors: yellow, red, and white. Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French onion soup its tangy sweet flavor. The red onion is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed. While the large mature onion bulb is the onion most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as scallions.When an onion is harvested after bulbing has begun but the onion is not yet mature, the plants are sometimes referred to as summer onions.
Additionally, onions may be bred and grown to mature at smaller sizes. Depending on the mature size and the purpose for which the onion is used, these may be referred to as pearl, boiler, or pickler onions. (However, true pearl onions are a different species.) Pearl and boiler onions may be cooked as a vegetable rather than an ingredient. Pickler onions are, unsurprisingly, often pickled.
Onion seed may be “sprouted”, and the resulting sprouts used in salads, sandwiches, and other dishes. Onions are available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. Onion powder is a spice used for seasoning in cooking. It is made from finely ground, dehydrated onions, mainly the pungent varieties of bulb onions, which causes the powder to have a very strong odor. Onion powder comes in a few varieties: white, yellow, red and toasted.
Onion historical use
Historians are believed that onions have been a food source for thousands of years. In the Bronze Age habitats, traces of onion remnants were found alongside the date palm and fig nucleus, dating back to 5000 years B.C. However, they aren’t sure that these were planted onions.
Archaeological evidence, affirms that onions were probably planted in ancient Egypt about 2000 years ago, along with leeks and garlic. The workers who made the Egyptian pyramids probably ate radishes and onions.
Onions are simply propagated, transported and stored. The ancient Egyptians worshiped it and believed that spherical shapes and concentric rings symbolized eternal life. On the basis of signs of onion that found in the Ramses IV tomb, onions were even used in the burial of the Egyptians. In ancient Greece, athletes ate plenty of onions. Because they believed it would easier make blood balance and they also applied onions to Roman gladiator muscles to strengthen them. In the Middle Ages, in europe onions were on the side of cabbage and beans, one of the main vegetable foods of the poor and rich. It was also prescribed for the treatment of headache, snakebite, and onion hair loss.
Onion varieties in Iran
Golden or Yellow Onion
The most famous member of the onion family, which has golden brown skin and its inner layers are white or yellowish white. This type of spicy has a sharp taste and is the best option for cooking. These onions are usually grown and harvested between spring and autumn, but they are stored in warehouses, these onions have a very high shelf life but you should keep them in a cool and dark place. That’s why it’s available in all seasons. Yellow onion in the world of onions is the same as jeans in the people world, known in all countries and can be used in all food.
red onion exporter : Red onion
This beautiful colored onion with a red velvety coating that has a white brain. Because of its mild and sweet taste, it is the best option for raw consumption. Red onions have more flavonoids and fiber than white and yellow onions. Because of its beautiful color you can use it to decorate a plate. A good choice for grilling, salads and sandwiches. These onions are available all seasons and can be stored at home for 3 to 4 months.
we are a red onion exporter (as well as other types of onion ) , you can contact us to import onions to your country.
White onion
This onion is perfectly white in color and has a mild and cool taste. The difference between white and yellow is that white onions are sweeter and have less shelf life than yellow onions. Generally white and red are shorter than yellow onions because of their higher sugar content. In terms of usage it is almost like red onion, can be eaten raw or used in salads. This onion is the best choice for Mexican dishes. Small white onions are used in soup, casserole and kebab, this type is known as boiled onions.
Vidalia or sweet onion
This onion is originally American and was first cultivated in the southeastern region of Georgia. The onions are named Vidalia because they were historically grown in the town of vidalia, Georgia. It is sweet, crunchy and juicy and tastes a bit spicy. Because of its sweet taste and sugar it is great for making caramel onions. Also, large Vidalia bulbs are a great choice for making onion rings.
Pear-shaped onion
These onions are small and sweet and have a special and delectable taste. Available in white, yellow and red, but white is more common. These onions were originally grown in home gardens in Germany and Italy. The biggest discomfort about using fresh pear-shaped onions is peeling them. Soak them in boiling water for ease of use and gently remove the skin with your fingers. These onions are a good choice for pickling, grilling and steaming.
green onion
green onion is made up of long green leaves and a small onion at the end. The white part of the onion is sharper and you can combine it with ginger and garlic and use it to flavor foods, as well as the onion leaves in the salad.
Shallot
Many of you may confuse Shallot with red onions. Shallot is a small onion with brown skin and purple texture and the core is composed of two or more separate parts. Shallot has a strong, garlic like taste and its layers are thin, which helps to cut it down very finely. Shallot is excellent for use in salads and sauces.
In onion varieties, each with a stronger flavor are also more prominent. Onions, in addition to being one of the main ingredients in most of today’s foods, have unique benefits and contain natural sugars, vitamins A, C, E and B6. Minerals found in this vegetable include sodium, potassium, iron and fiber. You should also know that onions are a rich source of folic acid.
Each 100 grams of onion contains:
44 Calories
1.4 grams of fiber
4.25 grams of natural sugar
1.1 grams of protein
9.35 grams of carbohydrates The onion’s health properties are just as complex as the appearance of this vegetable. Almost all types of onions on the market, regardless of their type and color, have unique benefits. Some of these benefits will be interesting to you, others will surprise you immediately, and most will definitely encourage you to consume more onions.
Onions are high in antioxidants
Photochemicals are natural ingredients that found in fresh fruits and vegetables and have made them good and healthy foods. Some of them have antioxidant effects, just like the herbal chemicals found in onions. You may be surprised to hear this, but the onion is actually the richest food you can find in terms of its antioxidant content.
Lemons, blueberries, parsley or any other edible things that mentioned in commercial advertising as a complete source of antioxidants hasn’t antioxidant as much as onions. Also, the interesting thing is that one of the reasons why onions are high in antioxidants is the presence of sulfur compounds, the same compounds that make the onion smell unpleasant.
Onions strong anti-cancer
Obviously the antioxidant property mentioned above can help fight cancer and a variety of tumors, but there is a certain substance in the onion that causes it to have a double carcinogenic effect. This combination is called quercetin. The most prominent effect of quercetin on health is its ability to fight cancer, and if you are motivated to consume more onions, this can be a decisive reason for consuming more onions in your diet.
It produces good cholesterol
Often when you take advantage of this amazing effect of onion when you eat it raw, so always remember this before putting the onion in your diet. An easy way to help raise good cholesterol levels (and therefore, lower bad cholesterol levels) is to put a few pieces of it on the food. You can also sprinkle a few drops of lemon juice on it to get more of the onion’s properties.
decreasing stomach ulcers and swelling
Onions eliminate free radicals; this onion, along with the healing power of this high-quality vegetable, helps to protect against stomach ulcers. Onions can also prevent gastritis from developing in the long run, keeping the inner lining of the stomach healthy and maintaining its acid balance.
Chromium is another valuable ingredient in onions and the properties of onions that make blood sugar better and more stable. This has a positive effect on maintaining the body’s natural sensitivity to insulin and preventing diabetes, regulating appetite and preventing obesity.
Onions increase bone density in postmenopausal women
The beneficial effects of onions on bone health are not only limited by the high amount of calcium present in it, but also by the flavonoids in it, which allow calcium to reach specific areas of the body that need it most. So, as another health-promoting onion, osteoporosis can be prevented.
The onion reduces inflammation and fights infections
Flavonoids and compounds that cause sharp taste in raw onions, reduce inflammation, both inside and outside the body. As you probably know, inflammation causes variety of diseases in your body. The red onion has all the amazing properties and nutritional value mentioned above, but it also has additional benefits. Here are the properties.
Red onions have a greater effect on lowering bad blood cholesterol
The flavonoids that cause red onion in this type of onion have a surprising effect on lowering bad cholesterol and stimulating good cholesterol production in the body, and are therefore very valuable for maintaining body health.
Red onions are a rich source of iron, calcium, and other valuable minerals
Always overlooked for its unique properties, red onions are rich in calcium, iron, manganese, magnesium, potassium, and vitamins C, K, and B6. Rarely can all of these valuable ingredients be found in nature together, so take advantage of the nutritious and useful components of the red onion. The onion is like a potent vitamin pill, which is essential for maintaining bone density and healthy blood circulation.
Red onions relieve asthma, allergies and osteoarthritis
One of the unique and beneficial effects of red onions for health that is not present in white onions is their ability to improve the condition of people with asthma, arthritis, and allergies. This is also due to the anti-inflammatory properties of all types of onions, but this onion has another reason: a compound called ONA blocks the activity of immune system cells and thereby cures these diseases.
Production
At present, China is the largest producer of this edible product with more than 24 million tons of onions annually. The country allocates more than 1 million hectares each year with yields of 21 tons per hectare. Although the Chinese are the largest onion producers, they are second in the global export market.According to the latest report in 2017, Iran by producing around 2.5 million tones is the forth country in the world in production of onions.
East Azarbaijan province has the highest level of onion cultivation which accounts for 24% of this crop, followed by Isfahan, Fars, Sistan and Baluchestan, Khorasan, Hormozgan and Khuzestan provinces. Iranian onions are mostly exported to Asian and European countries. Iran has onions in all four seasons. That is why it can be exported every 4 seasons, which is a great opportunity.
we are any kinds of onion or red onion exporter company in Iran . be sure that we can export any kind of onion to anywhere around the world . so be sure to contact us.
Export Iranian apple we will tell you why here. don’t forget that you can contact us to import these apples to your country.
Export Iranian apple
On a global scale, approximately 60 million tons of apples have been produced and exported which had the value of $ 11 billion.In 2006-2007, the amount of apple fruit production in global scale reached to 44,119,244 metric tons which was considered as a high score. In the same year, some countries such as Iran, China and The US hold the highest records of apple production. China which was at the first place produced and exported about 36 percent of the global apple production (25,000,000 metric tons), the United States was at the second place with 7 percent production (4,460,544 metric tons), and Iran was at the third place.Iran produces the most flavored and aromatic apple fruits which are exported to various countries. The apple fruit crop is important both for its nutritional value and exporting value. According to the estimations done in 2005, the area of apple orchards in Iran was 201000 hectares, and the whole apple fruit production was 2.66 Mt.West Azerbaijan province is the leading apple producer in Iran with 277 apple trees in each hectare. The apple fruit varieties produced in this province are Red Delicious, Golden Delicious with long legged characteristics. This province has nearly 27.1% share of the whole apple orchard area and produces about 29.8% share of the whole apple fruit production in Iran. Urmia, one of the towns in West Azerbaijan province, holds half of apple fruit orchard area and produces 50% of apple crop in this province.
As stated by the Food and Agriculture Organization of the United Nations in 2006, Iran was the third country in the world, after China and the USA, producing the highest amount of apple crop.Iran exports apple fruit to various countries including Iraq, Persian Gulf littoral states, Turkey, Russia and Ukraine. Comparing to other countries that produce and export apple fruit, Iran stands at the third place. As reported by ISNA, Iran apple fruit export in 2011 was 396,000 tones, but in 2012 the amount of apple fruit export raised to 77%. In 2012, Iran exported apple fruit directly to 24 international markets, and the whole export amount was $328 million.
The tree top markets for Iran’s apple fruit were Iraq (18, 5000 tones), Turkmenistan (57,000 tones) and UAE (56.5, 000 tones). The other markets standing at the fourth to tenth place were: Afghanistan, Pakistan, India, Egypt, Kazakhstan, Turkey and Bahrain. In 2012, some other countries imported apple fruit from Iran, some of which are: Georgia, Saudi Arabia, Tajikistan, Oman, Armenia, Syria, Liberia, Kuwait, Azerbaijan, Cypress, Britain, Qatar and Malaysia.
As statistics reveals, the apple orchard area harvested in Iran in 1961 was 19,000 hectares, and in 2011 the harvest area reached to 133,395 hectares (source: FAOSTAT).
In 2011, a comparison was done between Iran and other apple producer countries. The result revealed that, regarding apple fruit production Iran was at the 8th place with 1.651.840 tons apple production. Considering apple orchard area harvested, Iran stood at the 7th place with 133 hectares harvest area. In view of apple fruit yield per hectare, Iran was at the 37th place with value of 123.831 hectogram per hectare.
By 2007, the aim of Iranian government policy was to reach self-efficacy in food production. This aim was attained, and Iran reached 96% self-efficacy in producing essential agricultural products. But there are still problems like wastage in processing, storing, marketing and consumption of agricultural products. Bulk packaging is in 5/8/10 kg cartons or baskets. Retail packaging is in 0.5/1 kg custom packs.
The main provinces which are producing Apple are Azerbaijan, Isfahan, Khorasan and Tehran.
every Region has its special weather and soil texture and because of those reasons, apples which are grown and cultivated, have various characteristic like Shelf-Life, firmness, color, taste and perfume.
Record numbers
Some 800,000 tons of apples have been exported from Iran since the beginning of the current Iranian year (March 21) This is a new record, according to state officials.
Last year’s (March 2017-18) total exports stood at close to 600,000 tons. Iran’s apple exports go to Middle Eastern countries, especially the Iraqi Kurdistan region, Pakistan and Turkey, as well as some European countries,” said Shokrollah Hajivand.
Based on figures released by the Food and Agriculture Organization of the UN, Iran is the ninth biggest producer of apples worldwide. In exports, the country ranks 9th in terms of weight and 14th in value. “The country accounts for 1.87% and 4.05% of the global production and exports respectively,” the deputy head of Export Promotion Office with the Ministry of Agriculture, told the financial tribune last year.
The best type of red apple obtained from orchards in the mountainous regions of Iran, so Red delicious apples import to India from Iran. If you look at the geographical area where the apple-populated areas located, you will find that they all located in the cold highlands of Iran.
The best red apple in iran and exported to other countries
In export red apple sales, apple weight plays an important role. If you have already exported this fruit to different countries, it is well known that each country imports a certain weight of this product from Iran depending on its market needs. The fruit usually packed in a basket, but some countries require apples in cartons.
For example, red delicious apples to India, weighing from 3 to 5 grams of this red fruit generally demanded as a 2-row arrangement in the basket ready to exported to India. This different for different countries, and for example, for Russia, the arrangement exported in red carton.
Export Iranian apple : Some of the red apple products
A number of Iranian native apple varieties Apple Rose (Isfahan Rose, Torbat Heydariyeh Rose, Shahriyar Rose, Shiraz Rose, Kohan Rose, Sahneh Rose) Apple Mashhad (Apple Abbasi Mashhad, Narcissus Mashhad, Yellow Autumn Mashhad, Late Mashhad, Mashhad Jam, Mashhad Apple, Apple Mori Khorasan)
Ardebil apple
Apple Ahar (Ahryashki, Ahar Summer Apple)
Tabriz (Apple Sheikh Ahmad Tabriz, Tabriz Glass)
Maragheh apple (Mashhad Nouri apple of Maragheh)
Isfahan Religion
Nion Oranges
Khorsijan apple
Red Rezaei
Apple Sultan Shabestar
Shiraz English
Good Shepherd
Kashan Sugar Apple
Apples Haji Karaj
You’re dead
Gypsy neighborhoods
Different types of apples in iran
There are more than 7500 known apple varieties. Apple varieties, even when grown from an underground stem, differ in crop yield and final tree size. Famous varieties of soft commerical apples are, however, crisp. Other favored qualities in the new commercial apple cultivation methods colored skin, no brown skin, ease of transportation, long-term storage capacity, high yields, disease-resistance, general apple shape, and excellent taste.
New apples are sweeter than old apples because the general taste of apples has changed over time. Most North Americans and Europeans are fond of sweet and sour, but a significant minority are also fond of sour apples. Very sweet apples with a slightly sour taste are more popular in Asia and India, especially the red delicious apples import to India.
Which regions in iran have the most red apples ?
Pakistan, Russia, Afghanistan and India are among the buyers of Iranian Red and Apple Apples Exports, which the Whartar Exports Company, if the customer confirms it purchase with the company’s sales unit and requests to export this product, purchased the product. Export to the country of destination and deliver to the final customer.
The regions of Semirom, Damavand and Orumiyeh, Mianeh and Maragheh also produce the finest quality of delicious red apples in Iran.
Iran is the fourth country exporting apple tree to india
red delicious apples import to India starting from September. In addition to the apple tree, kiwi is also imported into the country this month. According to statistics, Iran is the fourth country exporting apple tree to India. These statistics can be increased. If there is good marketing in this country. Iran’s red apple can have a great deal on the Indian market. The apple of the red Iranian tree has a special taste due to its organic nature. India is one of the buyers of apple in Iran, every year more than 5,000 tons are exported.
Iranian red delicious apples clients
Iranian apples of red delicious customers like to buy the most quality product. The countries of India, Russia, Ukraine, UAE, Qatar, Saudi Arabia and some countries each year buy the best apples in different currencies. Now, if you want to buy the best Iranian red and golden delicious apples. The companies have a large refrigerator for storage and packaging. And they are ready to cooperate with foreign companies in different countries.
to have us to Export Iranian apples to your country kindly contact us.
