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MGT Dried Fruit

We are Marjan dried fruit company. Our main activity is producing dry fruit. Our products are exported to whole world. So we are known as producer, supplier and exporter of dried fruits and nuts which all their origin is Iran. Persian saffron is one of the most famous product in the world. Marjan dried fruit is exporting the high quality Persian saffron from 2004. As well as saffron, Iranian mamra almond is one of our best products with pure quality. Iranian pistachio, raisin and dates are other dried fruits that we are producing. Iran dried fruits are different in quality with other origins. That’s why we are supplier and exporter of Iran raisin, pistachio and dates. Marjan dried fruit is also producer of green peeled pistachio kernels that is used for pastry and cookie. It is necessary to mention that the minimum quantity is 5Ton for almost all products (Dates, Pistachio, Almond, Raisin, dried fig, apricot, walnutwalnut and barberry). So we can say that we are only whole seller (wholesale). Iran date fruit has so many types that Mazafati and Sayer date are one of the most known. Date concentrate (date liquid honey, date liquid sugar and date liquid syrup) are made from high quality Iranian dates. List of our product ready to be exported are as below: Iran pistachio (Round fandoghi pistachio supplier, long Akbari pistachio supplier, long ahmadaghai pistachio, jumbo kalleghouchi pistachio). Iranian raisin (Sultana light brown raisin tizabi, Sultana dark brown raisin aftabi, jumbo yellow raisin zard malayer, green jumbo raisin sabz malayer and golden angoori raisin). Persian date fruit (Piarom or piyarom, Mazafati fresh date known as bam date, chopped or chapped date, Sayer with seed and sayer without seed, Zahedi yellow dates, Kabkab semi dried date, ShahabiShahabi and Rabbi date). Persian famous saffron (All red sargol saffron, pooshal mancha saffron, dasteh bunch saffron and saffron powder provided from all red and pooshal). Iranian barberry (dane anari or shiny red and also puffy or pofaki). Dried fig (closed mouth A,AA,AAA and open mouth A,AA,AAA). Almond (Normel kernel, mamra almond kernel, paper skin poost kaghazi almond and hard shell sangi almond). We are looking forward to have this opportunity to serve our trusted customers in long-term business.


Saffron is of the plant which its reproduction and accrual is made through corm.
After initial cultivating and planting saffron seed, it produces saffron for a period of 7 to 10 years at large automatically. Saffron cultivation stage is merely made at the first year. In the following years, only caring and harvesting stages of saffron is made as well. Saffron requires fertile soil, usually sandy and gravel, and also animal fertilizer (2 to 3 weeks before planting of 25 to 30 tons per each ha land area).

Reproduction of saffron is made through establishing new corms which are produced of mother corm. Saffron corm remains inactive and stagnant on the earth at summer months and starts its re-growth at the end of summer season as well. According to the extant reports, numerous types of known saffron are cultivated in various countries.


  • Introduction: +

    Saffron is a spice derived from the flower of Crocus Sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceous. Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end Read More
  • History and Trade: +

    A degree of uncertainty surrounds the origin of the English word, "saffron" although it can be traced to have stemmed immediately from 12th-century Old French term Safran, which comes from the Latin word safranum. Safranum comes from the Persian intercessor Za'ferân. Old Persian is the first language in which the Read More
  • Use and Benefits: +

    Saffron features in European, North African, and Asian cuisines. Its aroma is described by taste experts as resembling that of honey, with woody, hay-like, and earthy notes; according to another such assessment, it tastes of hay, but only with bitter hints. Because it imparts a luminous yellow-orange hue, it is Read More
  • Country of origin: +

    Europe Spain, Greece, Italy, France, Russia, Portugal Africa North Africa Asia Iran, India, Pakistan, China, Japan America USA (Pennsylvania) Australia   Read More
  • Packing: +

    Different packages consist of Khatam box, Crystal box and beautiful skin cards from 1-2 gram small packages to 250gr bulk packs are available for all types of saffron. Our members are ready to suggest you best suit package according to your location, market and usage. As saffron is very sensitive, Read More
  • Storage: +

    1- The important factor for saffron storage is temperature of its place. Cool and Dry environment is suggested in comparison with warm place which will dry saffron threads and kill its aroma. 2- Natural or artificial light may change color and natural aroma of saffron threads. So it is better Read More
  • Planting: +

    Saffron is of the plant which its reproduction and accrual is made through corm. After initial cultivating and planting saffron seed, it produces saffron for a period of 7 to 10 years at large automatically. Saffron cultivation stage is merely made at the first year. In the following years, only Read More
  • How to identify fake saffron? +

    Saffron has an aroma and flavor that cannot be duplicated in fake saffron. The only thing that fake saffron makers can copy is the physical likeliness of saffron, so they can fool customers into buying it. They generally add the color real saffron gives out and package it in 1 Read More
  • Disadvantage: +

    Since saffron will leave negative effect on reproduction system, pregnant women should avoid consuming it. Because, consuming saffron by pregnant women may abort their infant at embryo. Read More
  • How to use (Soaking): +

    In order to get the most out of saffron it should be soaked in a little warm water for 10 minutes before being added to food at the last stage of cooking. The aroma, flavour and color come out much better this way. Read More
  • Cooking with Saffron: +

    Today saffron is widely used in the food industry as one of the ingredients in dehydrated food stuff, mixes, soups, ice cream and many other processed food products. In Iran a great number of foods are cooked using saffron. But Iranians are not the only people who appreciate it. Saffron Read More
  • Related Articles: +

    1- Growing saffron – The world’s most expensive spice – Crop&Food research 2- Saffron - A Review by John C. Leffingwell, Ph.D. 3- Saffron Manual For Afghanistan - DACAAR 4- The Efficiency of Saffron’s Marketing Channel in Iran - M. Ghorbani 5- Historical uses of saffron: Identifying potential new avenues for Read More
  • Recipes: +

    1-                  AKBAR MASHTI "Saffron Ice Cream" 2-                  SAFFRON BRITTLE 3-                  PERSIAN RICE 4-                  SHOLE ZARD “Rice Pouding” Read More
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