Food  Industry                                                                                                      

                        
-Halal Food

- Saffron

-Pomegranate            

Halal food   An important issue in global food industry Azadeh Nikfarjam

As Islam has program for  controlling human being social   life, it has considered a number  of plans and programs for his/her  personal life which is the list of  criteria of “Halal”, including eating,  drinking, clothing, dressing, applied  tools in life. Each should be sealed  by Halal on the basis of Islamic  Shariah.  Islamic community, has safeguarded  this independent system, and  regulated a special life according  to such Shariah resulted from  the divine inspiration within the  human community during fifteen  centuries. Now, in the globalization  age, development of such standard   Halal criteria in all aspects of life  sponsoring by standard monitoring  centers is a must, so that all product  is presented by a special brand to  guarantee the consumers’ tranquility  of mind at global stage and all  producers should be committed to  accept such system of monitoring.  The global Halal food market is on  the threshold of major developments  that hold the promise of rapid and  sustained growth. With the Halal  food market currently accounting for  as much as 12 percent of global trade  in agri-food products, major growth   will generate growth opportunities  throughout the agri-food industry.  Many reports on the Halal market   focus on meat, but products sold  under the Halal label cover virtually  every agri-food product plus non-   food products such as cosmetics   even cloths and…. A very wide  range of products are labeled Halal  such as sauces, bottled water, tea,  coffee and fruit drinks.  Determining the “halalness” of  a product goes beyond ensuring  that food is pork-free. Carnivorous  animals, amphibians (frogs and   mangrove crabs) and all insects   xcept grasshoppers are not Halal.  Intoxicants in any form are also  off-limits. Meat from permissible  animals such as poultry and cattle  must be slaughtered in accordance  with Islamic rites to render them  Halal. Halal food also adheres to  stringent standards in hygiene and  sanitation.  The certification of Halal  food  has been conducted in Malaysia   since 1982 by the Department of  Islamic Development of Malaysia (JAKIM). The Codex Alimentarius  Commission, which is responsible,  under the United Nations, for  regulations of food preparation  globally, has cited Malaysia as  the first country in the world in  terms of justification of Halal food.  Participants at the world Halal forum  hope to devise unified standard and  a common labeling system for all  Halal products.  Halal food certification refers to  the examination of food process,  from the preparation, slaughtering,  ingredients used, cleaning, handling  and processing, right down to  transportation and distribution. The  concept of Halal food is truly from  the farm to the table, and must  be nutritious and prepared from  permissible ingredients in a clean  and hygienic manner.  Logistics and packaging are vital  too. Non-Halal and Halal goods  must also be kept separately in the  storage or during transportation  and distribution in order to prevent  contamination.  The success of Halal food industry,  in both domestic and export markets,  depends on a broad range of policy  developments including those related  to the law and regulations, support  services and infrastructures, such  as human resource development,   finance, as well as marketing and  promotional efforts and also add  value through providing services  such as Halal management, logistics  and finance.  Halal business and Islamic finance  have integral roles to play in the  development of a strong Halal  economy. This new idea ensures  Halal-related businesses are ‘100  percent Halal’. Islamic source of  funds also promote the growth of a  global potential that is, in reality, in  dire need of Muslim entrepreneurs.  To ensure that the whole production  process is Halal, the source of the  financing should also be from a Halal source, i.e. using Islamic  banking services.  Halal business cover a wide span of  economic activities, from farming  to manufacturing and processing  of food, from selling food in stalls  by the road side to the import and  export of commodities between  nations, from car manufacturing to  infrastructure building.  These activities rely substantially on  the financial market to facilitate their  transaction, and Islamic banking and  finance industry is the only natural  ally to all types of Halal activities.  The world Muslim population is  approaching 1.6 billion people,  mainly residing in the Middle East, in  outheast Asia and in Central Asia.  Muslims are expected to account for  30 percent of the world’s population  by 2025. If every Muslim spends  just $1 a day on Halal food, the otal  would come up to $584 billion a  year. 

The value of Halal food trade annually is $2100 billion which  shows the high potentials of Halal   food trade in the world.  Malaysia has been globally  recognized as the world’s Halal  food hub and it’s the forerunner  in this industry. Malaysia is not  the only country that covets Halal  markets. Stiff competition abounds  from both Muslim and non-Muslim  nations, including Brunei,  Thailand,  the Philippines, Australia and New  Zealand. United Kingdom and  France are now the next important  producers after Malaysia.

Key Halal markets in Muslim countries:

Key Halal markets in non- Muslim countries:

Global Halal Market:

The global market for Halal food   products presents many opportunities  for suppliers. Opportunities exist  across a wide range of products  covering almost all food categories.  Traditionally, the Halal market has    been seen as consisting primarily  of meat products but more and  more consumers are seeking Halal  certified products across the entire  food industry.  Given the competitive nature of the  global Halal market, potential new  entrants should consider matching  their product offerings with  particular markets.  Some industry  experts suggest that potential  entrants should think in terms of  “Halal plus”, meaning enterprises  should ask what it is they are  offering that is not already available  in the target market. Simply entering  a market with offering similar to  those currently available is not likely  to succeed. Exporters’ chances of  success will likely be increased by  introducing a new or differentiated  product to a target market.  While the range of potential markets  is very wide, experts seem to agree   that the most promising are the fast  growing economies of the Middle  East, especially members of the  GCC, ASEAN, Western Europe,  and the US.  Europe is  seen as an important market  for Halal products on the basis of  higher purchasing power rather than  population size. Furthermore, non-  Muslims’ willingness to purchase  Halal food adds to the attractiveness  of the European markets. In  particular, one study has indicated  that Dutch consumers in general are  willing to purchase Halal products  on the basis of the belief that such  products are  safe. France is the  largest market for Halal products  among non-Muslim countries. The  value of the French market for Halal products has been estimated at over  $13 billion.   The port of Rotterdam is attempting  to become recognized as the key  Halal entry point for the European  market. The port intends to indicate  one warehouse solely to Halal  products, and is thereby going a long  way towards ensuring that Halal  products do not come into contact  with non-Halal products.  In some European countries, the size  of Muslim households is declining  and leading to a reduction in the  importance of formal family meals.  In addition, more homes are being  equipped with extra freezing capacity  and microwaves ovens. Both trends  are increasing the importance of  convenience  foods.

The main European Halal food   producing countries are: United  Kingdom, France and Germany.  The US markets for Halal products  is estimated at $12 billion annually  and domestic sales are growing.  Estimates on sales growth are  difficult to obtain, but US sales of  Halal food have increased by more  then 70 percent since 1995.  Australia is a major supplier of Halal  products, with exports to over 70  countries. Australia’s competitive  advantage in the global Halal  market stems from its reputation as  a producer of safe, disease-free food  products. It is the first non-Muslim  country to place Halal certification  under legislation, although opinions  differ on the importance of the  legislation.  Asia has the largest Muslim  population of any given region, but  the population has modest per capita  incomes, and hence lower total food  consumption than other areas. For  example, high population countries  like India and Pakistan have  relatively low consumer incomes  and consequently exhibit lower per  capita protein consumption. Despite  lower income levels, this region has  been at the forefront of capitalizing  on the growing Halal market.  Malaysia, Thailand, Singapore, the  Philippines, Brunei, China and India  have all taken steps to tap into the  global Halal market. Malaysia, in  particular, has designs on becoming  an international Halal hub and its   government has taken a number of  measures to support that objective  including the establishment of the  Halal development corporation.  The Singapore food industry has  also taken a number of steps toward  becoming a Halal hub, including  an advertising campaign in the  Middle East. Thailand has moved  to become a recognized Halal  center of excellence in science  and testing. Brunei is co-operating  with Australian companies in  order to combine its role in the  Muslim world with Australia’s  track record in safe, high quality  food production. The Chinese Halal  industry is growing and is expand   its role in the global market. At the  moment, the key advantage of the  Chinese Halal industry is access to  cheap labour.China recently signed  a Memorandum of understanding  with the European Commission   (EC) and already has several ECapproved  companies ready to export  Halal products to European markets.  Indian exporters are attempting  to gain recognition through the achievement of HACCP, ISO and  Halal certification.  While Asia is a market of interest,  simply because of its size as the  largest Muslim region, it must be  noted that key players in the region  are taking steps to become key   suppliers or certifiers. Their efforts  to date have already expanded   beyond their own regional confines  and they will surly be major players  in the global Halal market. On the  positive side, as markets with limited  agricultural capabilities attempt 

Agri-Food imports by main Halal markets (2006):

to become international certifiers  and Halal hubs, they will surly be   looking for inputs to meet the needs  of a growing industry.  Middle East countries, especially  members of the cooperation council  for the Arab States of the Gulf  (GCC), have higher incomes and  consequently higher per capita rates of consumption. In addition, the  region must import 80 percent of its  food requirements. Saudi Arabia and  the United Arab Emirates (UAE) are  seen as the most important import  markets in the region. Currently  Brazil is the largest exporter to the  two countries followed by the EU  and the US. Turkey, a large market  in itself, and is leading the supply  to European markets, particularly  to EU countries with large Muslim  population such as France and  Germany. Egypt was recently seen  as the most important market for  Halal food in North Africa. There is no denying the size and  importance of the Halal food   market. Estimates on the size of   the global Halal market range from  $500 billion to $2 trillion. The  conservative value of an annual  $500 billion is a reasonable estimate  of global spending on Halal food, as  it assumes per capita spending on  such products to be  approximately $300 per year.  Global trade in Halal food products  is estimated to be $80 billion, or  some 12 percent of total trade in  agri-food products. With expected  increases in both population and   incomes of Halal consumers, this  percentage is certain to increase.  Furthermore, with the Muslim  population projected to account for  30 percent of the world’s population  by 2025, Halal food could easily  account for 20 percent of world trade  in food products in the future.

Beef and Veal imports by Major Halal Markets:

The most important reasons drive the Global Halal Food markets:
-Growth in the Muslim population, the primary market for Halal food.   -Rising incomes in primary markets for Halal food.  - Increasing demand for safe, high   quality food in primary markets.  -Increasing demand for greater variety in primary markets.  - Incidents of food marketed as  Halal but failing to meet Halal  requirements has spurred demand  for genuine Halal products.  Gateways to participation in  the Global Halal Food Market:  -Production or processing
-Exporting
-Retailing
-Providing inputs to the processing sector.
-Supplying hotels, restaurants and institutions.
-Private label production
-Transportation or logistic support Management services.
-Consulting
-Training
-Marketing or trade promotion

Iran Halal market:
The Halal brand for Iranian products  was granted and one logo was  determined. Allocation of Halal  brand will help decrease the cost  of goods exchanges and increase    (OIC) has embarked to study and   research on the subject to meet this  need in Muslimworld. ICRIC also   has embarked to adapt a monitoring  system in “Halal Product” including  “Halal Food” through adding up  the implemented activities in this  ground. ICRIC wishes to register the  “Halal” brand as well as to develop  an especial monitoring system for  it by the help of Halal producers  in Muslim world. Moreover ICRIC  wishes to support the development  and expansion of such Halal product  by setting up a number of fairs and  exhibitions, and in its next steps,  it could bring about other kinds of   supports for such manufactures at the global stage.  Halal standard and label will make  shopping easier for consumers  and it will also make it easier for  food producers to enter the Halal  market. By following certain rules,  producers will be able to obtain a  Halal certificate that is recognized  worldwide, allowing them to expand  their sales opportunities.  Considering the export of Iranian  products, using of Halal brand  is necessary and cause the world  market to be inclined to Persian  Foods.  In the last year, the export of Iranian  food products was $260 million and  due to the high potentials of Iranian  companies in producing Halal  products, it is predicted that food  export will be increased over $700  million. 

Poultry imports by Major Halal Markets:

Iraq, Kuwait, UAE are based on exporting country data
Source: Global Trade Atlas

 

the speed of exchanging goods and  services. Through allocation of this  brand customers will be able to have  more confidence to the system and  they can also utilize the benefits  and advantages of it. According to  the differences between brand and standards, through allocation of  this brand advantages will be given  to producers and manufacturers  but standards will not bring any  advantages to the producers and  manufacturers and they just help  to establish confidence between  customers.

Globalization of Halal brand through   Islamic country will be a successful  step towards having unified Islamic  markets, after linkage of Islamic  markets together the opportunities of  trade and investment will increase.  In an international level of trade,  Muslimcustomers need to know  about whether the supplied goods  are Halal or not.  Pointing to the role of Islamic  Chamber Research Information  Center (ICRIC) in the field of Halal  food, this center has tried to utilize  the experiences of all the countries  in order to help the process of  producing and supplying food to  be done with a unique brand. Halal  brand will be a practical step for  activating Islamic markets and  through this way exportation to  other countries will be increased.  According to the reliance of people  to Islamic Republic of Iran, the  government will have control  over every product and will also  have control on food production,  importation and exportation to be  Halal any way.  Islamic Chamber Research and  Information Center (ICRIC),  affiliated to Islamic  Chamber of  Commerce and Industry (ICCI)  and a member of the family of  Organization of Islamic Conference (OIC) has embarked to study and  research on the subject to meet this need in Muslim world. ICRIC also has embarked to adapt a monitoringsystem in “Halal Product” including “Halal Food” through adding up  the implemented activities in thisground. ICRIC wishes to register the “Halal” brand as well as to develop an especial monitoring system for it by the help of Halal producers in Muslim world. Moreover ICRIC wishes to support the development and expansion of such Halal product by setting up a number of fairs and exhibitions, and in its next steps, it could bring about other kinds of supports for such manufactures at the global stage. Halal standard and label will make shopping easier for consumers and it will also make it easier for food producers to enter the Halal market. By following certain rules, producers will be able to obtain a Halal certificate that is recognized worldwide, allowing them to expand their sales opportunities. Considering the export of Iranian products, using of Halal brand is necessary and cause the world market to be inclined to Persian Foods. In the last year, the export of Iranian food products was $260 million and due to the high potentials of Iranian  companies in producing Halalproducts, it is predicted that food export will be increased over $700 million.
 

Saffron is the most precious  and expensive spice in the   world. Purple- flowered saffron is  a wonderful plant to which nature  has given a fascinating fragrance,  pleasant flavor, a beautiful color, and  a host of other qualities. Believed to  have been originally native to the  Mediterranean area, Asia Minor and  Iran, the saffron crocus has long  been cultivated in Iran and was taken  from this country to other parts of the  world as a result of trade, after its high  quality and distinctive properties  were understood over centuries of  this application. Treasured for its  golden- colored, pungent stigmas,  which are dried and used to flavor  and color foods and as a dye, saffron  cultivation is a particular Iranian   agricultural product whose method  of producing and preserving used  to be an unspoken secret for many  years in the hearts of the Iranian  farmers who tried to limit its  cultivation within the confines of  their own lands so that in this way  they could keep its near monopoly.

Iran is among regions where saffron  was cultivated for the first time, and  its cultivation development in other  parts of the world is regarded as a  consequence of wars and conquests  by the Muslims, some products  which were cultivatable in territories  under Muslim influence were taken  there for cultivation about 961 AD.  Saffron is mentioned in an English  leech book, or healing manual  of the 10th century but may have  disappeared from Western Europe  until it was reintroduced by the  crusaders.  Saffron is supposed to have been  introduced into China by Mongol  invaders who took its bulbs from  Iran. This fact is mentioned in the  Chinese material medica. (Pun tsaou  1552-78)  Saffron plant has long and narrow  leaves with no petiole and grows  directly out of its bulbs in dark green  color. Its blossoms are usually seen  in individual form but also grow  occasionally in clusters.  The saffron threads are the stigmas  of the saffron flower, Crocus Stavus  Linneaus. Each flower contains only  three stigmas. These threads must be  picked from each flower by hand,  and approximately 170000 of these  flowers are needed to produce one  Kg of saffron filaments, making it  the world’s most specious spice.  Saffron is used both for its golden  color and for its strong, intense flavor   and aroma. Saffron is available both  in threads and powder. Legitimate  powdered saffron is red-orange  and is made by grinding saffron  stigmas.

Saffron cultivation is done on a  cyclical basis, and that, after the  elapse of seven to nine years, the   land in question should be switched  to another crop such as grains for a  period of approximately seven years  so that the land can restore its lost  nutrients.  Studies done on the production of  saffron indicate that the maturity or  age of land has a direct bearing on  the volume of production, and that  after the elapse of approximately  seven years from the outset of  cultivation, the land’s productivity  begins to decline. However, the  average harvest from each hectare  of land is between 20 to 25 Kg  under normal conditions. Between  the second and the seventh year, the  production would fluctuate from 5  to 20 Kg per hectare, and that from  every 1000 grams of flower, some   one percent or 10 grams of saffron  is obtained.  Harvesting and separating saffron  stigmas require extensive manpower,  and it is generally regarded as a laborintensive  endeavor, and very time  consuming. It takes approximately  370-470 hours of work to  produce 1  Kg of dried saffron threads.  The harvesting includes three stages  as follows: 

1-The harvest of saffron crop begins  with picking of the blossoms and  separating the stigmas from them.  The harvest period is traditionally  from late September to late  December. The process should  begin early in the morning before  sunrise, and the period within which  the blossoms are at their maximum  are from 15 to 20 days. 

2- The stigmas thus collected are  placed in shade in a warm and dried  room for five to seven days in order   to dry. In the past in some cases  the drying was done in a ritual of  roasting but now is done in factories  which have the international  standards such as ISO and HACCP.  Drying is the most important part  of the saffron production process.  The drying process activates the  chemical compounds, which release  aroma, color and flavor. It is a  delicate procedure which requires  skill, great care and experience. If  the crocus is dried properly it retains  its distinctive properties, namely  color and aroma. 

3-And finally, after the stigmas are  dried, they are packed in different  packing shapes and stored away  from light and humidity.  Temperature, humidity, light and  storage length influence the Saffron  flavor and characteristics. Saffron  in proper packaging looses its  flavor after three to five years but  its color remains. Saffron is very  light- sensitive and hygroscopic  and must be stored in cool and dry  environment and proper packaging.  It must be stored away from other  spices and goods which are sensitive  to moisture/ humidity or release  moisture (e.g. copra). The product  is therefore packaged in cans which  are in turn packaged in boxes for  transport. Sometimes Saffron is  packaged in corrugated board  cartons lined with aluminum.  Standard packaging plays an  important role in product marketing.  For the same reason, the industry  can help enhance and add value to  the exports of Saffron, by means of   quality packaging.  Poor packaging has marred the  Iranian Saffron export industry in  recent years, while only boosting  the volume of wholesale exports  of Saffron products. On the other  hand, lack of suitable packaging  and marketing practices has further  damaged the competitiveness of the  quality of Iranian products in the  world market.
For instance, high quality Saffron  produced in Iran is exported in bulk  and at a very low price – mostly  to Spain and UAE. The exported  Saffron with its unique quality and  taste is then mixed and reprocessed  with Spanish and Portuguese Saffron  before being packaged in beautiful  designs. It is then re- exported at  very higher prices to all parts of the  world. These countries even put their own trademarks on Iranian Saffron  they re- export.  Improving the industry of packaging  and processing Saffron in recent years  has lead to proper marketing of this  strategic commodity so successful  investment on that. Considering that  Iran is prominent Saffron producer a  strategic programming in processing  and packaging systems, marketing  and adopting pivotal principles of  investment can put the trade of this  commodity in its real position.  Considering the investments  in marketing and conversional  industries in the Saffron industry the  capacity of packaging system has   reached 350 tons per year in Iran.  Due to the long experience with  its cultivation and the transfer of  methods of growing and harvesting  from person to person, or generation  to generation, Iranian saffron has  managed to keep its distinctive  qualities in comparison to those   produced in other regions of the  world. That might also explain  why Iranian saffron enjoys such  an exceptional recognition for  its fragrance, flavor and color at  international markets.  The coloring strength of the saffron is  influenced of red stigmas compared  to the yellow or white parts of the  flower (known as the style). More  yellow or white parts imply greater  floral waste and therefore lower  coloring strength. This translates into   lower quality saffron with less flavor  and aroma. In addition, there is more  deadweight associated with these  lower quality saffron grades as the  style has no culinary value. Therefore  less yellow and more red parts  implies a higher quality of saffron.  The international organization for  standardization (ISO) has set a  classification for saffron in terms  of minimum requirements for each  grade of saffron. This ISO 3632  classification is the only method  used internationally to measure  saffron worth. It stipulates that the  minimum coloring strength for   category 1 saffron is 190.

The highest quality Iranian saffron is known as “Sargol “(literally translate as “top of the flower “ ).
The equivalent Spanish name is   “Coupe “. This contains only the  pure red stigmas of the saffron plant  and therefore captures all the aroma,  flavor and dye. The Sargol saffron is  cut and separated from style prior to the dying process. This enables it to  retain its pure red color and results  in a coloring index range of 220 to   250.  “Pushal “grade (or La Mancha)  saffron is not cut like Sargol and  therefore contains more yellow   parts from the style of the plant and  higher floral waste. This results in a  slightly lower coloring strength of  approximately 220.  The lower grade saffron contains  higher properties of yellow parts as  the whole filament comprising the   yellow style and the red stigmas are  included. Consequently the coloring  strength for this grade is the lower  than the other two grades.  Saffron has been used over the  centuries as a natural coloring and  aromatic in food, pastries and drinks.  Even though saffron stigmas are red,  their dye is the color of egg yolks.  Saffron is used in food industry for  its natural golden color, taste and  the aroma in some products such  as Macaroni, cheese, Ice cream and   dehydrated soup which the usage of  saffron in food industry is increasing  due to smell, color and aroma of  saffron, in addition usage of saffron  in beverages such as sodas and  other drinks have been more serious  nowadays specially in Europe. In  general, saffron can be used as an  important ingredient of any customs  of cooking from fine dining to use  in the household kitchen, with  limitations in its use.  As a therapeutically plant, saffron   is considered as an excellent  stomach weakness and an anti  spasmodic helps digestion and  appetite. It also relieves renal colic,  reduces  stomachaches, and relieves  tension. It is also used as drug for  flu like infections, depressions,  hypatomegaly and as a sedative  for its essentials oils. It is also  considered that in small quantities  it regulates women’s menstruation  and helps conception. It is a fact  that even since antiquity, crocus   was attributed to have aphrodisiac  properties. Many writers along with  Greek mythology sources associate  crocus with fertility. Crocus in  general is excellent stimulant saffron  as an anti cancer.  The use of saffron in the cosmetic  industry is now improving just  because saffron is a natural product  for its aroma and reenoving pimples   ease rashes and smoothing face and  skin. In old days in the Asia women  were using saffron as a paste for their  beauty, which was valuable cosmetic  for princess and rich people. For its  aroma and color is used as an oil base  for perfumes which the perfume in  the Middle East is called “Saffron  Attar “.As a perfume, saffron was   strewn in Greek and Roman halls,  courts, theaters and balls.  A survey of the regions where saffron  is grown will provide testimony  to the fact that the knowledge of  cultivating was transferred from   Iran to the other parts of the world.  In general, the cultivation centers of  saffron are those regions which had  political and commercial contacts  with Iran.
Iran is the biggest worldwide producer of saffron in terms of volume and quality.

In general,  since the cultivation of saffron  requires strong sunshine and warm  climate with clayey or sandy land,  the eastern parts of Iran has an  especially suitable environment for  its cultivation. The main saffron  cultivation areas in Iran are in the  eastern and north- eastern of the  country. The khorasan province  regions have managed to achieve an  excellent position on the production  and export of saffron over the  years; to the extent that some 90%  of saffron production in Iran is  obtained from there (It produced  over 119 tons in the past year and is  predicted to produce 130 tons in the  current year). Ghaenat region in this  province is well known for its quality  saffron. Khorasan Razavi and South  Khorasan provinces account for 86%  and 14% of total Khorasan’s saffron  production respectively. Yazd  province has reached the second  position in saffron production (It  produces 2800 Kg per year).There is  600 hectares land under cultivation   in this province, mainly around  Tabas , Behabad , Mehriz ,Yazd  and Ardakan,80% of its saffron  production is exported due to its  high quality.  There are other regions in Iran with  a history of cultivation but their  productions have been mainly for   domestic consumption with minor  role in the country’s export. The  provinces if Isfahan, Fars, Kerman  and North Khorasan have reached the  next positions in saffron production.  It is predicted that about 200 tons  of saffron be produced from 60000  hectares in the current year.  Iran is the first saffron producer in  the world and meets 90% of the  world’s saffron needs. Spain is the   second saffron producer and India,  Singapore, Malaysia, Japan, Taiwan,  China, France, Italy, Germany,  Australia and Greece have not even  reached the third position together.  All world countries (except for Iran)  produced only 18 tons of saffron in   2007. Iran exported about 38% of  saffron to UAE, 32% to Spain, 7%  to Saudi Arabia, 4% to Italy and  3% to Sweden. Spain is the second  saffron producer and imports about  50% of its saffron from Iran and   selling Iranian saffron under its own  trademark. Spain produces only one  ton of Saffron a year.  Iran saffron exports exceeded  $75 million in value (141 tons)  from March 2006 to March  2007, registering a 21.7% growth  compared to figure for the previous  year. The figure is predicted to soar  to 200 tons in the current Iranian year  1386( March 2007- March 2008). 

                                                                                        Azadeh Nikfarjam                                                           

Pomegranate, A Fruit From Heaven

                                                                                                                                      Azadeh Nikfarjam

 

Pomegranate is an Iranian ancient   fruit. It is originated in Persia  and has been cultivated in Georgia,  Armenia and the Mediterranean  region for several millennia. Even  though this fruit is not originated  from China, one common nickname  is Chinese apple. Pomegranate is  known as winter jewels and Red  Ruby. In the global functional food  industry, pomegranate is often  mentioned among a novel category  of exotic plant sources called “Super  fruits”.  It is a small tree up to five meter in  height. The bark of the pomegranate  tree is light down with red buds  and young shoots. The leaves are  small, opposite, glossy and almost   evergreen. The large and attractive  pomegranate flowers are orange-red.  The fruit is between a lemon and a  grapefruit in size. The characteristic  large pomegranate fruits are crowned  with a calyx and contain around 600  seeds in juice containing sacs. The  seeds and surrounding pulp, ranging  in color from white to deep red,  called arils, are edible; indeed, the  fruit of the pomegranate is a berry.  There are some cultivars which have   been introduced that have a range of  pulp color such as purple.  Pomegranates prefer a semi-arid  mild-temperate to subtropical  climate and are naturally adapted  to regions with cool winters and  hot summers. A humid climate  adversely affects the formation of  fruit. Pomegranates are drought    tolerant and can be grown in dry   areas with either a Mediterranean  winter rainfall climate or in summer  rainfall climates. In wetter areas,  they are prone to root decay from  fungal diseases.  The pomegranate is equal to apple in   having a long storage life. It is best  maintained at a temperature of 0-5  centigrade (32 to 41 F).The fruits  improve in storage, become juicer  and more flavorful; may be kept for  period of seven months within this   temperature range and at 80 to 85  percent relative humidity, without  shrinking or spoiling. At 95 percent  relative humidity, the fruit can be kept  only two months at 5 centigrade (41  F); for evidenced by faded, streaky   pulp of flat flavor. They are tolerant  of moderate frost, down to about  _10 centigrade (14F). The tree can  be severely injured by temperatures  bellow-11.11 centigrade (12F).   The tree adapts well to container  culture and will sometimes fruit in  a greenhouse.  Pomegranates are also longlived. 

The vigor of a pomegranate  declines after about fifteen years.  The pomegranate is self-pollinated   as well as cross-pollinated by  insects. Cross-pollination increases  the fruit set. Wind pollination is  insignificant.  The pomegranate thrives on  calcareous, alkaline soil and on deep,   acidic range of soils in between these  extremes.  The fruit is nearly round, 2-1.2 to  5 inch. Wide fruit is crowned at  the base by the prominent calyx.  The though, leathery skin or rind is  typically yellow overlaid with light  or deep pink or rich red. The interior   is separated by membranous walls  and white, spongy, bitter issue in to  compartments packed with sacs filled  with sweety acid, juicy, red, pink or  whitish pulp or aril. In each sac there  is one angular, soft or hard seed. High  temperatures are essential during the  fruiting period to get the best flavor.  The pomegranate may begin to bear  in one year after planting out, but  two and half  to three years is more  common. Under suitable conditions  the fruit should mature some five to  seven months after bloom .The fruit  can not be ripened off the tree even  with ethylene treatment. Growers  generally consider the fruit ready  for harvest if it makes a metallic  sound when tapped. The fruit must   be picked before over maturity  when it tends to crack open if rained  upon or under certain conditions of  atmosphere humidity, dehydration  by winds, or insufficient irrigation.  The fruit ships well, cushioned with  paper or straw, wooden crates or, for  nearby markets, in baskets.  Pomegranates are relatively free  of most pests and diseases. Minor  problems are leaf and fruit spot   and foliar damages by whit flies,  thrips, mealy bugs and scale insects.  The roots are seldom bothered by  gophers but deer will browse on the  foliage.  Pomegranate is said to be a heaven  fruit. It has different chemicals,  which fights against Emphysema,  Cancer and slow downs the  cellular aging process. Some of  the compositions are anti-oxidants  and exist in pomegranate oil. The  sweet pomegranate juice reduces  chest ache and cough. The sour ones   reduce the effect of heart attacks.  Pomegranate is full of vitamins C,  B, A, E and different kinds of Iron  form and other vital elements a  diverse array of tannins- particularly  hydrolysable tannins- and the  most important anti-oxidants.  Pomegranate also includes  carbohydrates, acids, and minerals.  Extract of pomegranate is also  generally recognized as safe  (GRAS) by FDA. Pomegranate juice  includes sugar, tannin and mantin.  It is up to three times more potent  an antioxidant than green tea. It is   rich in fiber, potassium and niacin.  Pomegranate juice is a powerful  antioxidant and may be useful in  neutralizing harmful free radicals  in the body. Free radicals contribute  to many conditions, from aging to  cancer.  Wild pomegranate seeds are  sometimes used as a spice, known   as “anardana “ ,which literally  means pomegranate (anar) seeds  (Dana) in Persia, most notably in   Indian and Pakistani cuisine but also  as a replacement for pomegranate  syrup in Persian and middle Easter  cuisine. As a result of this, the  seeds are separated from the flesh,  dried for 10-15 days and used as an  acidic agent for chutney and curry   production.  Many food and dietary supplement  makers have found the advantages  of using pomegranate extract  (which have no sugar, calories or  additives), instead of the juice, as  healthy ingredients in  their products.  Many pomegranate extracts are  essentially ellagic acid, which may  only be observed into the body after  consumption of punicalagins.  In Iran, pomegranate juice is a very  popular beverage. Most, simply,  the juice sacs are removed from the   fruit and put through a basket press.  Otherwise, the fruits are quartered  and crushed, or the whole fruit may  be pressed and the juice strained out.  Hydraulic extraction of juice should  be at a pressure of less than 100  psi to avoid undue yield of tannin. 

The juice from crushed whole fruit  contains excess tannin from the  rind (as much as 1.75 percent) and   this is precipitated out by a gelation  process. After filtering, the juice  may be preserved by adding sodium benzoate or it may be pasteurized  for 30 minutes, allowed to  settle for  two days, then strained and bottled.  For beverage purposes, it is usually  sweetened. The juice sacs may be  frozen intact  or the extracted juice  may be concentrated and frozen.  Pomegranate juice is widely made  into grenadine for use in mixed  drinks. In the Asiatic countries it  may be made into thick syrup for  use as a sauce.  Juice of pomegranate has been found  effective in reducing heart disease  risk factors and it has been shown  to reduce systolic blood pressure.  The juice of wild pomegranate  yield citric acid and sodium citrate  for pharmaceutical purposes.  Pomegranate juice enters into  preparations for treating dyspepsia  and is considered beneficial in  leprosy.  The bark of the stem and root  contains several alkaloids including  isopellelieriene which is active   against tapeworms. Either decoction  of the bark, which is very bitter or the  safer, insoluble Pelletierine Tannate  may be employed. Overdoses are  emetic and purgative, produce  dilation of pupila, dimness of sight,  muscular weakness and paralysis.  All part of the pomegranate tree  have been utilized as source of   tannin for curing leather. The trunk  bark contains 10 to 25 percent  tannin; theroot bark has 28 percent  tannin content, the leaves 11 percent,  and the fruit rind as much as 26  percent. The latter is a by-product  of “anardana” industry. Both the  rind and the flowers yield dyes for  textiles and carpet. Ink can be made  by steeping the leaves in vinegar. In  Japan, an insecticide is derived from  the bark. The pale-yellow wood is  very hard and, while available only in small dimensions, is used for  walking sticks and in woodcrafts.  Because of their tannin content,  extracts of the bark, leaves, immature  fruits and fruit rind have been given  as astringents to halt diarrhea,  dysentery hemorrhages.  Dried, pulverized flower buds  are employed as a remedy for  bronchitis. Leaves, seeds, roots and  bark have displayed hypotensine,  antispasmodic and anthelmintic  activity in bioassay.  Due to the vast usages of extracted  tannin in industry, with establishing  the tannin center, can produce this  material in the country and also can  export it in the future.  In the world, production and  consumption of pomegranate  fruits are increasing. The fact that  pomegranate fruit has different  industrial usage fields such as fruit  juice, conserve, vinegar, citric acid  and medicine, lead to its gaining  popularity in the world market.  Producing the processing product of  its fruit such as: pomegranate syrup,  juice and extract, increases three  times its value added.  Iranian pomegranates are among  the best in taste with red juicy  arils and thin skin. It is natural and gardener produce pomegranate   without any chemical fertilizers  and pesticides. An important  thing  about Iranian pomegranate  is the high diversity in the variety  of this fruit. Iran has lots of  variety of pomegranate with different taste. The major producers of  pomegranates are Iran, Kazakhstan,  Spain and United States. Covering  some 60000 hectares of lands and  producing around 670000 tons  of pomegranates per annum, Iran  has the first rank in producing and  exporting of this fruit in the world.  Different variety of pomegranate is  produced almost in all parts of the  country for example in the valleys,  hillsides or steps and grown in the  form of dry forming in the plains or  in the large irrigated orchards.  Pomegranates are mainly produced  in the provinces of Fars, Central,  Yazd, Kerman and Khorasan. The  pomegranates produced in these  provinces are highly demanded by  European countries.  However, Fars province, enjoying  13000 hectares of lands under  cultivation (21 percent of total  pomegranates under cultivation)  produces about 155000 tons of  pomegranates – 23 percent of  Iran’spomegranates production per  annum- and ranks the first and largest  producer of the commodity in the  country by its foreign customers.  The second province in producing  pomegranates is Central province  with 7500 hectares of lands under  cultivation and producing 120000  tons pomegranates per annum.  Khorasan Razavi province has 7100  hectares of pomegranate lands and  produces 88000 tons each year. This  province ranks the third producer in  cultivating pomegranate.  Yazd province reaches the next  position, having 6190 hectares of  lands under cultivation per yearwhich  its 70 percent goes for internal  market and 30 percent is for export.  The next province is North  Khorasan which has 124 hectares  of pomegranate lands and 707 tons  production.
Recent trends in the exports of  the commodity are indicative of   the fact that Iran’s pomegranate  export has steadily increased year  by year. According to the figures,  over 150000 tons of the products were exported to different European  countries and to markets in Russia,  Ukraine, Arab countries as well  as the central Asian countries.  The main countries to which Iran  exports its pomegranate are: Britain,  France, Spain, South Korea, Russia,  Azerbaijan, United Arab Emirates,  Netherlands, Armenia, Turkey,  Bahrain,  ermany, Japan and  Ukraine.

Like many other agricultural  products, the export of Iran’s  pomegranate is facing numerous  hindrances most important of which  are the lack of a decent transportation  system, producers and exporters’  inadequate knowledge in the field  which prevents them from being  familiar with the recent scientific  and modern methods in packaging,  preserving and marketing. In order to increase the level of  production should rejuvenate and  improve the old pomegranate  gardens in some provinces. Also  establishment and put in operation the  processing pomegranate centers can  improve qualitative and quantitative  pomegranate production and cause  to flourish its exportation