Iran Mamra Almonds (Badam)
Iran Mamra Almonds (Iranian Badam)
Almond is one of the dried fruits that is produced and exported in Iran. The Iranian Badam has many nutritional and medicinal properties and is used as a healthy and delicious snack. It also has various and extensive applications in the pharmaceutical, health, and cosmetic industries.
Iranian almond is produced and consumed in different types in Iran.
Types of Iranian almonds
Iranian almond has different shapes and colors depending on their type. Some examples are white (sefid) almond, mamra almond, mongha almond, sangi (stone) almond, rabi almond, mountain (kuhi) almond, and …
- White (sefid) almond has a white, smooth, and crisp kernel; this almond is one of the most popular almonds and has many uses in cooking.
- Mamra almond has a sweet kernel and a light brown color; this almond is one of the most popular almonds and also has many applications in various industries.
- Mongha almond has a sweet kernel and a mild flavor and a dark brown color, the skin of this almond is thin and easily broken.
- Sangi (Stone) almond has a sweet kernel and a dark brown color and a hard shell, this type of almond has high resistance to drought.
- Rabi almond has a sweet kernel and a dark brown color and a high resistance to cold and frost damage.
Among the types of Iranian almond, mamra almond is one of the most premium and popular types that has a sweet kernel, a light brown color, and a hard and tough shell. Mamra almond is mainly cultivated in Chaharmahal and Bakhtiari province and is known as a type of commercial almond. Some of the destination countries for exporting mamra almond are the UAE, Qatar, Oman, India, Pakistan, Turkmenistan, Iraq, Tajikistan, Turkey, Russia, Germany, and Azerbaijan.
Production
Products are produced in many different cities and provinces; the following provinces have the highest production of almonds in Iran:
- Chaharmahal and Bakhtiari, this province, with a production of 20 percent of Iran’s almonds, is the hub of almonds production in the country. The Mamra and mongha are types of almonds produced in this province.
- North, South, and Razavi Khorasan, these three provinces, with a production of about 30 thousand tons of almonds per year, ranked second in almond production. Sangi (Stone) and Shahroud are famous almonds produced in this region.
- Fars, this province, with a production of about 15 thousand tons of almonds per year, ranks third in Badam production. The Mamra and Khafri are the prominent varieties produced in this province.
- East Azerbaijan, this province, with a production of about 12 thousand tons of almonds per year, ranks fourth in almond production. The Sangi (Stone) and mongha are popular varieties produced in this province.
- Kerman, this province, with a production of about 10 thousand tons of Badam per year, ranks fifth in almond production. Local and white (Sefid) are popular varieties produced in this province.
In addition to the provinces mentioned above, provinces such as Markazi, Zanjan, Qazvin, Kurdistan, Golestan, and Semnan are also active in badam production.
Harvesting
The season of harvesting Iranian almonds depends on the type and variety of Badams, climatic conditions, and cultivation area.
Generally, almond harvesting is done in the summer and autumn seasons. Some of the famous varieties of Iranian almond and their harvesting time are as follows:
- Mamra almond: The season of harvesting mamra almond is from mid-July to mid-August.
- Sangi (Stone) almond: The season of harvesting stone almonds is from late September to mid-October.
- Mongha almond: The time of harvesting this almond is from mid-September to mid-October.
- White (sefid) almond: The season for harvesting white almonds is from mid-September to mid-October.
How to Store Iranian Badam?
Almond storage is one of the important things to preserve its properties and taste. For storing the almond, you should pay attention to some points:
Store the almond in a dry, cool, and dark place. If the almond is exposed to light, moisture, and heat, it may spoil or get an unpleasant taste. You can put the almond in a tight and sealed container. this prevents the almond from contacting air and the smell of other foods.
- You can store the almond in the freezer. This method increases the shelf life of the almond and keeps it away from insects and pests. Before putting the almond in the freezer, put it in a suitable container.
- You can put the almond in the freezer for two days after buying it to completely eliminate any possible insects.
- You can put the almond in paper bags. This method is suitable if you want to store the almond outside the freezer.
- Paper bags prevent moisture and light from penetrating into the almond.
- The shelf life of almonds depends on the conditions and method of storage.
Generally, it can be said that:
- Raw packaged almonds can be stored for up to two years in cool and dark conditions.
- Shelled almonds can be stored for up to one year in similar conditions.
- It can be stored in the freezer for several years.
- Badam in paper bags outside the freezer can be stored for several months.
Of course, these times are approximate and may vary depending on the environmental conditions and quality of the almond. Anyway, to preserve the properties and taste of the almond, it is better to store it in a dry, cool, and dark place and in suitable containers.
Export
Almond export is one of the non-oil export products in Iran. According to the available statistics, Iran, with an annual production of about 200 thousand tons of almonds, ranks fifth in the world production of this product after the United States, Spain, Syria, and Italy. Iranian almonds are exported to other countries either (shelled or with skin).
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