Kashmar Raisin :
Ninety eight percent of vineyards in Kashmar produce "Asgari"
and "Paykani" grapes of which the best raisin (Keshmesh-e-sabz-e-ghalami)
is made. It is interesting to know that about thirty five tons
of the total production (one hundred tons) of raisin in Iran
belongs to Kashmar. Most raisin (keshmesh-e-sabz ) keeps the
most nutritious property of the grapes. Since kashmar has a
particular climate situation its grape consist of a high
percentage of glocide and nectar which is the same with kashmar
raisins. Unfortunately up to now for the absence of conversion
and packing industry in agricultural system and the failure of
some involved companies in this region it has left the merchants
with no interest in investment.
Process of Raisin:
Raisin is commonly produced in two ways with two different productions:
Green raisin and Golden raisin
1-Green Raisin:
After picking up the grapes, They are washed in baskets and mixed with international standardized chemical liquids in order to fasten the process of drying and at the same time disinfecting. Now it is moved to a parallel row of wires and are located one by one with air passing through naturally. After about eight to ten days they are converted naturally to raisin. The produced crop keeps the same green color of the grape.
2-Golden raisin:
As it was mentioned for the production procedure of green raisin the same process happens for this type. Just one more additional process follows the system. While locating the grapes on rows the whole framework will be covered with a smell of specified Sulphur spread all over the frame. After a while (depending on bulk and type of grapes) frame is recovered and grapes are affected with a golden color and almost passing through eight to ten days it will be ready to use.
The process of washing and manufacturing raisin:
- The raisin, brought to the factory, is carried to the washing
hall then it is scattered on the vibrator surface and separated
one by one by pressure of the water.
- Then, it is carried to a water house and a mixer is used to do
the washing better thorough washing water flows out of the lower
part of the water tank. In order to prevent the loss of raisin
by being washed away with water a tulle plate is installed at
the bottom of the water tank and acts as filter.
- In the third part raisin is cleaned from impurities and is
separated from its following tail and also unqualified and
damaged ones are eliminated from the ripe ones. A vibrator
surface is added to ensure the process separating the damaged
ones.
- In the forth part raisin is poured into the wooden shelves and
led toward the smoke room by a wagon: each wagons can carry 240
kg. Smoke room is a hall about 10 to 15 meter long and it can
embody approximately 4 tons in each time. It is a place of
disinfecting.
- After disinfecting the raisins are moved to the hot chamber for
drying. It can be operated in two ways:
1- By ventilators which are located above the doubled ceiling of
the hot chamber. In this way hot weather that is produced from a
1 to 1.20 meter high fan spread in the hall and influence the
raisins. Produced carbon is removed by air conditioner. The
capacity of the two available hot chamber is about 15 tons in
each time. The length of each hot chamber is 15 meter.
2- Another type is an air-chamber system which is more hygienic and
healthy.
from now on raisins are led to the sorting hall. first of all ,
they are scattered on the vibrator surface to be taken apart of
impurity and their following tail then the raisins are moved to
the 6 meter protractor for the last of the process. Again they
are moved to a 10 meter protractor to inject paraffin in order
to lighten their color.
In this part raisins are ready for packing.