Ario Majd Asia International Trading Group is active in cooperation and partnership with top companies at the national and international levels in the field of import, international marketing and re-export of raw and refined sugars, including: white sugar and brown sugar.
Sugar is one of the natural high-calorie ingredients and has been used in people's diets for thousands of years. This is why some people try to always look for alternatives that are less harmful to them; One of them is brown sugar. There are two types of sugar, brown and white, which differ in nutritional value.
White and brown sugar is produced from one type of product (sugar cane or sugar beet). Brown sugar is a mixture of white sugar and nectar, which is a syrup made from sugar. Nectar is responsible for darkening its color and slightly increasing its nutritional value.
The most important dietary difference between the two is that brown sugar has a small amount of calcium, iron and potassium. Therefore, brown sugar is not a good source of vitamins or minerals and contains fewer calories than white sugar.

Golden brown refined sugar Icumsa 900-1200 Raw Sugar

Light brown refined sugar Icumsa 600-800 Raw Sugar

Sugar Extra Fine Crystal Icumsa 150 or S 30

Sugar Fine Crystal Icumsa 45

Ario Majd Asia International Trading Group in active cooperation and partnership with top producers and companies at the national and international levels in the field of import, international marketing and re-export of cereals including: rice, wheat, wheat flour, barley, corn And ... is active.

2-1- Rice:
Ario Majd Asia International Trading Group in active cooperation and partnership with producers and large companies in India and Iran, in the field of import, re-export and international marketing of some types of Indian Basmati rice, 1121 and sile, as well as international export and marketing Some types of Iranian rice are Tarom, Hashemi, Sadri and Shiroodi.
Rice is one of the most widely consumed cereals in the world, and almost a half of the world's population's diet depends on this product. This is one of the most important reasons why rice export is one of the options considered by traders and its export is considered as one of the most profitable non-oil products.
There are tens of thousands of types of rice in the world, which are generally in two groups of rice "Japonica" Oryza sativa japonica with scientific name and Indica rice with scientific name sativa indica.
Types of imported Indian and Iranian rice for export in the form of packages 1, 2, 5. 10 kg and bulk 50 kg, as follows:
I. Iranian rice:
Our country, Iran, despite having large lands under rice cultivation in the northern provinces and some areas prone to rice cultivation in other provinces, such as Khuzestan, Parsabad, Fars, Lenjan, Isfahan, Shirvan, Ilam, etc. and having potential and market Exports for this high-demand product in the Middle East; It is also the main buyer of Indian rice in the region. The main import of foreign rice in Iran is Indian basmati rice.
The main share of Iranian rice exports includes white rice.
Among the Iranian varieties of rice, we can mention Hashemi, Tarom, Dabo, Sadri (black tails, yellow tails, red tails), Binam, Ali Kazemi, Fajr, Neda, etc.

1- Sadri
Sadri rice is one of the good and quality varieties of rice native to Iran and part of the Tarom family, which is planted in the north of the country, especially in Gilan province. The grain shape of this type of rice is long, pen-shaped, elongated and gypsum grain, and it is almost rigid due to its small grain width. The color of rice grain is creamy white or opaque. The raw grain length of chest rice is 8.7 mm, the length of cooked grain is 11.7 mm.
Most of the lands under cultivation of this crop are in the cities of Fooman and Shaft. This type of rice is one step lower compared to Tarom rice, but it is much better than high-yield rice such as Shiroodi rice and has a higher price than other types of Iranian rice. This rice has aromatic or aromatic properties and also has a good taste. This type of rice is in the category of high quality rice and rice category with excellent durability after cooking.
Chest rice has a high resistance to pests and does not have grain loss. The nutritional value of this type of rice is very high and it contains 7.8 grams of protein, 90 grams of carbohydrates, 8 milligrams of vitamin B, 3.5 grams of fat, 3 milligrams of sodium and 3 milligrams of calcium per 100 grams.

2- Tarom Hashemi
Hashemi rice is one of the best types of well-cooked Iranian rice. The main origin of its cultivation is Gilan, but today it is also cultivated in the northern provinces of Mazandaran and Golestan. The grain color in Tarom Hashemi white is creamy and the shape of the grain is long and pen and is larger than the local Tarom seeds. This type of rice is very similar in appearance to Shiroodi rice. The raw grain length of this rice is 7.6 mm, which reaches 13 mm after cooking.
Tarom Hashemi rice has been able to open its place in the Iranian market and international markets due to its good flavor and cooking quality and high marketability. The most important reason for the marketability and high popularity of this product is its high durability, so that it retains its softness and good taste for hours after cooking. In general, this type of rice can be called one of the most well-cooked Iranian rice. High quality in cooking, pleasant flavor and high durability are the things that have raised the price of Tarom Hashemi compared to other types of rice.
It has a high nutritional value. 100 grams of this rice contains 81 grams of carbohydrates, 7 grams of protein, 3 grams of fat, 24 milligrams of vitamin B, 3.5 milligrams of sodium and 3 milligrams of calcium.

3- Local Tarom
Tarom local or stone rice has high aromatic and tasty properties and is the most pleasant rice in the north. It is a product of high-yield paddy fields in northern Iran, which is mostly cultivated in eastern Mazandaran and the cities of Fereydunkenar, Babol, Babolsar and Joibar. The color of this type of opaque white rice is somewhat vegetable. In terms of appearance, it is smaller than Tarom Hashemi and Tarom Black Tail.
Local Tarom rice is one of the most widely used domestic rice due to its high quality in cooking.
The raw grain length of this product is 7 mm and after cooking it is 8.4 mm. Local Tarom rice is called Tarom Sangi, Tarom Atri, Tarom Oshkoni and Sang Tarom.
This type of rice is healthier than other rice items, due to being more resistant to various pests and receiving less pesticides. This type of rice needs quality agricultural land and fertile soil to grow so that it can obtain ideal and quality products by absorbing nutrients.
Among the many benefits of this type of rice for the human body are: providing fast energy, providing the necessary sources of vitamin B1 for the body, good gastrointestinal function and stabilizing blood sugar levels. Local Tarom rice has a very high nutritional value. 100 grams of this rice contains 87 grams of carbohydrates, 6.5 grams of protein, 6 milligrams of sodium and 4 milligrams of calcium.

4- Shiroodi
Shiroodi rice is one of the middle and middle class rice in northern Iran. The low price of Shiroodi rice, along with its good quality, has made this type of rice a strong competitor for foreign products.
Shiroodi rice has a medium flavor and is considered a good-looking rice. This type of rice is very similar to Tarom Hashemi in appearance. The raw grain length of this rice is 8.2 mm, which reaches 12.5 mm after cooking.
This type of rice should be consumed warm and immediately after cooking, and it should be avoided from cooling and storage due to its low quality.
The name of this type of rice, which is one of the most productive rice items in northern Iran, is taken from the name of Shiroud city. Shiroodi rice is one of the best types of rice in northern Iran, which is cultivated in all rice-rich regions of Iran, especially in the mountainous and cold regions of northern Iran, such as Behshahr and Neka, and its amount is increased every year.
Shiroodi rice is one of the types of rice that has good resistance to pests. The nutritional value of this type of rice is high and it contains 6.7 grams of protein, 81.7 grams of carbohydrates, 2.8 grams of fat, 3 milligrams of sodium and 2 milligrams of calcium per 100 grams.

II. Indian Rice:
India is the world's largest exporter of rice and has a 28% share of the world market. Thailand ranks next with a 21% share of the global market. Rice has a wide variety, but the most prominent type of Indian rice internationally is basmati rice.
In Punjab, most rice is grown. Punjab is a fertile plain region, part of which is in Pakistan and part of which is in India. In the Middle East, Iran, Iraq, UAE, Oman, Turkey, Yemen, Syria, Qatar, Kuwait, Saudi Arabia and Afghanistan are the major buyers of Indian rice, especially sila, long grain in the direction of 1121 and Shoganda.
Most Indian and Pakistani rice is processed, known as steamed rice (Steam). Processed rice has more nutritional value than white rice.
In the process of processing, whole grains of rice (rice) after soaking, are half-boiled in a closed container to turn their starch surface into a gel. In this case, various vitamins, including B vitamins, minerals and some fats and proteins of shell and bran enter the texture of rice grains, according to which rice changes color from white to golden yellow. These seeds are then gradually dried. Processed rice has more nutritional properties than white rice, but because its texture hardens during processing, it takes longer to cook and soften.

I. Sile
Sile rice is available in different types of white and gold, white 1121 basmati, white and gold shoganda, steamed posa, white and gold syrup, etc. with different grades. This type of rice has a high nutritional value and longer shelf life than other types of Indian rice due to processing. And because of its more reasonable price, it is popular with consumers and is consumed as the main diet in some countries of the world. Silage rice is rich in the minerals niacin and thiamine, which are essential for the human body. The average grain length of this type of rice is between 7.35 mm to 7.9 mm.

II. Basmati rice
Basmati rice is available in different types of white 1121, 1121 steamed, white Pusa, steamed Pusa, shoganda, steamed shuganda, local, syrup, steamed syrup, etc. with different grades. This type of rice has long grains and short preparation and cooking time. Pleasant aroma, good taste, high quality, non-viscosity other than syrupy type and long shelf life, especially in the type of steamed shuganda, are other characteristics of Basmati rice.
Apart from the appetizing smell and pleasant taste, especially in its local type, this product is popular and welcomed by consumers due to its high nutritional value. Basmati rice is known for its high purity level of 95% and average grain length of 8.35 mm and 11 mm after cooking. The grains of this rice, especially 1121 and Shoganda varieties, tend to grow taller after cooking.
High levels of carbohydrates, essential amino acids, folic acid, phosphorus, magnesium, iron, selenium and manganese in Basmati rice, especially in type 1121 and Pusa; Increases the body's energy level and metabolic function. Also, according to research, consumption of 1121 Basmati and Pusa rice is effective in controlling Alzheimer's disease, diabetes, cardiovascular and controlling blood cholesterol levels.
Basmati rice, especially its steamed varieties, is rich in fiber, which is useful for preventing the growth and proliferation of cancer cells. Also, the high amount of Basmati rice starch, especially in the steamed type, makes it easier to digest food, which makes it easier for the body to absorb the nutrients of rice.

2-2- Wheat:
Wheat is one of the main sources of energy and the most common food used by humans. Wheat is rich in carbohydrates and is the main source of carbohydrates in the human body. There are different types of wheat that are cultivated in many parts of the world. The main types of wheat that are cultivated in different countries are:
- Durum wheat
- Soft wheat
- Livestock wheat




The most important types of wheat are: spring red wheat, autumn red wheat, white wheat and durum wheat, which are often used in the preparation of pasta and sweets. Durum wheat contains more protein and gluten. Gluten gives flour elasticity and strength. Livestock wheat is mainly used for animal feed.
Wheats grown in dry climates are generally hardy varieties with a protein content of 11-15% and strong gluten (elastic protein). Wheats of humid regions are softer and have a protein content of about 8-10% and Gluten is weak. Durum wheat is more resistant to drought and diseases than spring hard wheat and exists in the form of autumn and spring wheat. Its autumn varieties are resistant to cold and are cultivated to make pasta flour and have a very high protein and gluten content. Stretches are low.
Russia, Ukraine, Kazakhstan and Germany are among the most important wheat producing countries in the world and this trade group is in direct contact with their producers.

2-3- Wheat flour:
Wheat is one of the oldest and most widely used crops in the world, as it has been the most important food source for humans for many years. The importance of wheat is mostly related to the physical and chemical properties of the materials that make up its seed. Wheat protein is extremely nutritious, especially bran, which is rich in protein. Wheat contains a variety of vitamins, including B-E-C-A vitamins. In general, wheat has three general parts: endosperm (inner part or starch of wheat plant), shell and germ.
In general, wheat flour falls into the following categories:
• White flour: It is a kind of flour that only the inner part or starch of wheat plant is used to prepare it.
•Whole wheat flour: Flour that is prepared from all parts of the wheat plant.
•Wheat germ flour: It is a flour that is prepared only from the starch and wheat germ part and bran or husk has been separated from it.
In terms of nutritional value, hardness or softness of wheat has a great relationship with protein and its composition, as well as the type of wheat consumption. Most of the protein in wheat is rich in starch and lysine. The proteins in hard wheat are good for baking bread, while soft wheat is good for sweets and cakes. Durum wheat flour is used to make pasta or pastries.
From the amount of gluten in the flour, the quality of the flour can be understood to some extent, so that if the amount of wet gluten is more than 30%, it is very good, between 30-25% is good, 25-21% is medium, and between 21-18% is low. And if it is less than 18%, it is very low.
Types of imported and re-exported flour of this collection are in packages of 10 kg and bulk 50 kg.

2-4- Barley
Barley is one of the oldest crops. It has moderate energy and protein and is the fourth largest crop in the world after corn, wheat and rice. Barley, like many other grains such as wheat and corn, is used for livestock consumption in addition to human consumption and malt production. It is noteworthy that barley flour also has many human food uses.
There are different types of barley, but it is generally divided into two types: barley and oats. All types contain moderate amounts of trypsin. Most barley varieties also contain 4-9% of beta-glucan, which increases to 12-15% in the conditions of growth and development of dry areas, which accelerates the maturation and early harvest of barley.
Barley has moderate energy and protein levels. Higher energy density and higher weight per unit volume are other features of this grain. Because this seed is harder than oat's, it must be processed before feeding. Oat can be used in whole or processed ways. Processing includes grinding, crushing and kerneling.
Russia, Ukraine, Kazakhstan and Romania are among the most important countries producing barley in the world, with which this trade group is in direct contact with their producers.

2-5- Corn
Corn is a unique and amazing plant and after wheat and rice is the third crop in the world in terms of area under cultivation and the second crop after wheat in terms of production. In addition to being used in the human food industry, corn is also used to provide livestock and poultry feed, as well as in the chemical and pharmaceutical industries.
Human corn products such as flour, sweets and canned food are very popular. Corn is also used in the oil industry due to the large amount of oil in the embryonic part.
Corn, like other grains, has different types under the categories of horsetail corn, nut corn, hard or crystal corn, sweet or sugar corn, and soft or flour corn; Corn has different grades in terms of quality. The energy content of corn depends on its starchy endosperm, which is mainly a combination of amylopectin.
Brazil, Russia, Canada, Romania and Ukraine are among the most important producers of corn in the world and this trade group is in direct contact with their producers.

Ario Majd Asia International Trading Group in active cooperation and partnership with top producers and companies at the national and international level in the field of import, international marketing and re-export of various grains, including: beans, lentils, chickpeas, chickpeas from countries The main producers of these products are India, Brazil, Russia, Canada, Argentina, Kazakhstan, etc.


I. Split peas(YellowLentils )
The split peas are isolated, peeled and dried grains of beans. The split peas of the legume group is a dicotyledonous plant and belongs to the chickpea family. Of course, yellow split peas obtained from the seeds of other plants such as chickpeas with English name, and ordinary chickpeas. There are also lentil split peas, bean split peas and broad bean split peas. In general, to prepare the split peas of each bean seed, they are soaked in water after being separated from their pods to remove their skin. After harvesting, the seeds are divided into two halves by mechanical pressure and then dried. The time it takes to cook cocooned seeds is less than that of healthy varieties.
Legumes have a very high nutritional value and are the most suitable alternative to meat because in addition to protein, they also have some starch. The split peas are an excellent source of protein, and the Split peas are a rich source of fiber and potassium, so they are recommended for the treatment of cardiovascular diseases. And it can be a good substitute for bread and rice. The split peas are a good source of iron in terms of minerals and are a good food for people who are anemic. Consumption of each serving of cotyledons provides 14% of the body's daily need for iron.
It is best to eat split peas at least once or twice a week in your weekly diet. One of the outstanding features of chickpeas compared to other beans is that they cook quickly. Of course, the split peas are bloated like other beans, but because the skin is peeled, it is much less puffy than other beans and does not need to be soaked much, but people who feel that they get bloated by consuming the Split peas , it is better to soak it and remove the water and then pour it again later add it to their food.

II. Chickpea
Chickpeas, also known as Garbanzo beans, are one of the oldest man-made beans. India is the largest producer of chickpeas in the world. Russia, as one of the major producers, grows two types of chickpeas: one is the big bright yellow known as "Kabuli" and the smaller one is called "Desi".
Peas 7-6 mm Kabuli
• 9-8 mm Kabuli peas
• Desi peas
• Chopped peas
Kabuli chickpeas have a thin beige skin and are mainly used for cooking various dishes, salads and vegetable mixtures.
Chickpeas are a rich source of protein, carbohydrates, dietary fiber and many important minerals and vitamins. This product is also high in calories, so use it in food and medical nutrition for people who want to lose weight; Can be used.
Chickpeas lower bad cholesterol and protect the heart. It also contains fiber, which eliminates some of the compounds and toxins from the body, thus reducing sugar and fatty acids in the blood. Chickpeas are rich in carbohydrates, iron, phosphorus, magnesium, copper, fatty acids and many vitamins.

III. Lentils
Lentils are one of the most important beans and are available in various colors including green, brown, red and orange. Lentils grow well in calcareous soils, but not very well in rasti soils. Lentil seeds are in the form of convex lentils which are nutritious and are considered as one of the good human food ingredients.
There are two main types of lentils: green lentils, which are small and large, and red lentils, which are called cobs and are known as "slabs". Lentils are grown wild and automotive in West Asia, Greece, Italy and throughout the Mediterranean. In Iran, it is practiced in most regions and its reproduction usually takes place in early spring. The best type of lentil is white, flat and quick-cooked, and if it is soaked in water, it will not turn black.
Lentils contain the highest amount of iron among other legumes. Lentils are high in fiber, and regular consumption of lentils reduces the risk of cardiovascular problems. It is also an excellent source of antioxidants, phosphorus, manganese, copper, potassium and a variety of vitamins and is suitable for diet and weight loss.

IV. Beans
Beans are one of the tonic beans that have many healing properties for the body. There are different types of beans, including: white beans, black beans, red beans, blue-eyed beans, pinto beans and green beans. India and Brazil are among the major bean producing countries in the world.
All types of beans contain fiber, plant protein, carbohydrates, B vitamins and various minerals. Beans are composed of 22% protein, 62% sugar (carbohydrates) starch and 2% fat and is one of the strongest legumes on zinc. The earth is counted, and because it is relatively high in protein, some scientists have called it lentils, also known as lean meat. Eating a cup of cooked beans a day provides 25 percent of our daily requirement for this valuable mineral. If it is soaked in water for a few days and cooked when the bean wants to germinate, it will be cooked sooner and absorbed faster by the body's digestive system.
The B vitamins in beans help prevent Alzheimer's. And they play an important role in preventing various cancers. It also helps prevent cardiovascular disease. Beans potassium has a great role in preventing and controlling blood pressure, people with high blood pressure should not neglect the consumption of beans. High levels of molybdenum in white beans help break down fat molecules in the body.

Ario Majd Asia International Trading Group in active cooperation and partnership with top producers and companies at the national and international levels in the field of import, international marketing and re-export of oilseeds such as sesame, sunflower, soybean, rapeseed and flax It is one of the major producers of these products such as Canada, Brazil, India, Ukraine, Russia, Kazakhstan, Argentina, etc.
I. Soybean Bean
Beans or soybeans are one of the foods in the legume group, which is the mainstay of the Asian diet. Soybeans are grown in Europe and Asia to produce more oil.
Soybeans, like other legumes, have no cholesterol; Interestingly, soy has a higher fat content than any other legume. Soy is actually a source of omega-3 fats. Therefore, one of its major consumers is oil mills around the world, and its waste is used as meal in animal and poultry feed. Soy food supplement factories also use it for concentrate and in livestock and poultry feed.
Soybeans contain high amounts of minerals, especially calcium, iron and zinc. It is true that our bodies do not absorb the iron that enters the body from plant foods to the quality of iron from meat and animal foods; But combining vitamin C with soy helps absorb plant iron.

II. Sesame Seed
Sesame is one of the oldest oilseeds known to man and as a food source. This important oil seed has been cultivated for centuries in developing countries in Asia and Africa and has been used as food. Asia is the largest producer of sesame in the world, with more than 70% of the cultivated land as well as the crop produced.
Sesame seeds are yellow, red, brown or black. The quality of oil from pale grains is better than dark grains, but the yield of oil is lower. Sesame oil is also one of the oldest consumed oils and in addition to food consumption, its therapeutic and industrial properties have always been considered in the past.
Sesame is a rich source of oil and protein and has a high nutritional value. Sesame seeds contain an average of 50% oil, 25% protein, 20% starch including crude fiber and 5% ash. Compared to many oilseeds, sesame seeds have more oil and oil yield per hectare is higher.
Sesame seeds have the highest amount of phytosterols that reduce cholesterol absorption; Have. Sesame oil can help lower blood pressure levels. Energy-rich and vitamin-rich sesame plant contains protein, magnesium, potassium, vitamins B and E and calcium.

III. Sunflower Seeds
Sunflower seeds are a rich source of healthy menu fats and sodium, which is good for heart health. Sunflower oil is commonly used in food as a frying oil and in cosmetic formulations as a emollient.
Sunflower seeds are also recommended as a slimming treatment. Consumption of sunflower seeds is also effective in relieving the discomfort of bronchitis, larynx, lung problems, relieving cough when catching a cold and clearing the voice.
Sunflower seeds are a good source of calcium, phosphorus, magnesium and iron, as well as B-complex vitamins. Sunflower seeds are a rich source of selenium, another antioxidant nutrient that helps vitamin E repair DNA. These grains contain copper, which helps produce melanin, which gives the skin a unique pigment. Due to its high magnesium content, it is useful for the freshness and youth of the face as well as the proper functioning of the gastrointestinal tract.
Although these seeds contain a variety of vitamins and minerals, they are still a source of unsaturated fatty acids; Excessive consumption of sunflower seeds and oil can cause problems for the body.

Ario Majd Asia International Trading Group is in active cooperation with traders and pistachio farmers in Kerman province, especially in Rafsanjan and Sirjan in the field of export, packaging and international marketing of first-class pistachios in accordance with international standards.
In the field of pistachio exports internationally, Iranian pistachios have strong competitors. But Iranian pistachio with its taste, flavor and quality oil has always been able to have its own customers. Iranian Pistachios for Round, Jumbo, Akbari, A. Long Pistachio (Ahmad Aghaei) and Almond Long Pistachio (Naturally Smiling) , Mechanical open pistachio is the mouth
(Closed mouth pistachio) are available in international markets.
The most important issue in exporting pistachios to international markets, especially to EU countries, is obtaining valid health certificates in accordance with international standards. In order to succeed in exporting pistachios to international markets, one must be aware of both the information related to the pistachio field and the target markets. Knowledge of export target markets requires international market and marketing study.
Ario Majd Asia International Trading Group operates with an international marketing team and successful experiences in exporting pistachios in bulk and packaged to different countries.
Pistachio Anas:
Pistachio ounce is a criterion for measuring the fineness and coarseness of pistachio. The method of determining pistachio ounces is that we divide 142 grams of pistachios into 5 categories, which is called the number of pistachio seeds in each category ounces of that type of pistachio. Hazelnut pistachios start from 28-30, Koleghoochi pistachio from 20-20, Ahmad Aghaei pistachio from 24-22 and Akbari pistachio from 20-22.

I. Hazelnut pistachio:
Among the important features of hazelnut pistachio, which also has the highest amount of pistachio exports, the following can be mentioned:
• Cost-effectiveness among pistachios due to its high ounce (fineness)
• Suitability to take advantage of its medicinal properties
• It has a middle class in terms of taste and deliciousness
• It has a round shape

II. Kaleghoochi Pistachio:
The following are important features of Kaleghoochi pistachio:
• Low ounce (coarse grains) compared to other types of pistachios
• Has a high category in terms of taste and deliciousness
• Pistachio kernel protrudes from the pistachio skin
• It has a round shape

III. Pistachio Ahmad Aghaei:
Important features of Ahmad Aghaei pistachio include the following:
• Having less ounce (coarse) more than Akbari
• Has a high category in terms of taste and deliciousness
• Pistachio kernel protrudes from the pistachio skin
• Long and almond shaped

IV. Akbari pistachio:
Important features of Akbari pistachio include the following:
• Having low anus (coarseness)
• Has a high category in terms of taste and deliciousness
• Pistachio kernel protrudes from the skin of pistachio more than Ahmad Aghaei
• Stretched and well-shaped

Ario Majd Asia International Trading Group is in active cooperation with saffron growers in South Khorasan Province, especially Ghaenat, in the field of export, packaging and international marketing of first-class saffron in accordance with international standards.
Saffron is considered as one of the strategic products of Iran. About 70% of the global demand for this product is met through Iran. Iran annually produces about 250 tons of saffron. Iranian saffron is generally lacquered red, the end of which is lighter than other parts. These factors well distinguish high quality saffron from low quality.
Saffron plant has several health properties. Some of the most important properties and benefits of saffron are: the ability to improve respiratory health, optimize the digestive system, relieve pain, improve sleep patterns, reduce bleeding, strengthen heart health, increase blood circulation, prevent diabetes, strengthen bones and Improves immune system function.
Good and pure saffron can be distinguished by color and smell. The color of high quality Ghaenat saffron is reddish-yellow-orange. In addition, saffron has a very pleasant and penetrating smell, so the more the smell of saffron, the fresher it is. It should not be forgotten that a low odor is a sign that saffron is old or not pure.
The good taste and color of saffron also depends on the type of saffron. The thicker the saffron in the food, the darker its yellow turns.It will be in golden yellow or red color. The thinner it is, the less color it gets. If the saffron is fresh and away from heat, sunlight and humidity and is kept in closed glass containers in good conditions and its cultivation is ecologically suitable in climatic conditions, the taste and smell will be better. It should be noted that saffron strands are dry and brittle.



Saffron can be classified according to different criteria:
1. Length or thickness of stigma (part 3 red branches) and cream (part yellow and white)
2. The purity of the stigma and its quality
3. Accompanying stigma and cream
4. Color and flavor

I. Sargol Saffron
It is difficult to determine the quality of Sargol saffron and it is calibrated with two characteristics of stigma length and the absence of mixed white patches. This type of saffron is divided into three grades, so that first grade saffron is more expensive than Negin Supergran and third grade saffron is slightly more expensive than Pushal. Important features of Sargol saffron are:
• Stigma completely red
• Strings do not stick together
• Separation of 3 branches of stigmas from each other

II. Super Negin Saffron
Super Negin saffron is the most expensive and high-quality type of saffron after Sargol Saffron. It has the following features:
1. Totally red stigma
2. Being colorful
3. No string sticking together
4. Separation of 3 branches of stigmas from each other
5. Absence of yellowness and whiteness of stigma ends
6. Stigma is not large
7. Drying without corrosion

III. Negin Saffron
The characteristics of Negin saffron include the following:
• Stigma completely red
• Strings do not stick together
• Separation of 3 branches of stigmas from each other
•Absence of yellowness and whiteness of stigma ends
• Stigma is not large
•Drying without wrinkles

IV. Pushal Saffron somewhat like Negin Saffron
The characteristics of Shabe Negin straw saffron include the following:
• Strings do not stick together
• The 3 branches of stigmas are not separated from each other
• The presence of jaundice at the end of the stigmas
• Wrinkled
• Large stigma
• The strings are tangled together

Ordinary straw saffron
The characteristics of ordinary straw saffron include the following:
• Strings do not stick together
• The 3 branches of stigmas are not separated from each other
• Yellow and white at the end of the stigmas
• Wrinkled
• Large stigma
• The strings are tangled together

Ario Majd Asia International Trading Group is actively cooperating with palm growers in Kerman, Sistan and Baluchestan, Khuzestan, etc. in the field of export, packaging and international marketing of top dates.
Date fruit is one of the oldest fruits cultivated by humans. Dates are a tropical and sweet fruit with a hard core that hangs in the form of large clusters of palm branches 10-20 meters. The meat part of dates contains a lot of nutrients that have more moisture and less sugar before they are fully ripe, which is called wet. Dates contain 50% glucose, 25% sucrose and water. In addition, it contains calcium, iron, various vitamins and some minerals.
Date fruit is one of the most useful fruits due to its rich nutrients. Some of the properties of dates are: providing the iron needed by the human body and suitable for treating anemia, high in fiber and suitable for slimming diet, suitable for the digestive system, diet suitable for diabetics, suitable for pregnancy and many other properties.
Different species of dates are often cultivated in the Northern Hemisphere and in Middle Eastern countries such as Iran, North Africa and the United States. Tropical regions of Iran such as the provinces of Khuzestan, Bushehr, Fars, Kerman, Hormozgan and Sistan and Baluchestan are among the date-growing regions and annually about one million tons of different types of dates are produced in them. Some of the most important types of dates for export of this trading group are as follows, which are exported in packages of 1, 2, 5 and 10 kg according to the request of buyers to all parts of the world.
I. Piarom dates
Piarom dates are one of the best types of dates for export and the most expensive type of dates in Iran. Most of Piarom dates are cultivated in Hormozgan province. The thin skin of this date is dark brown. Its flesh and skin are completely attached to each other and it has a beautiful and desirable appearance. It has a very good taste and is rich in sugars such as fructose, protein and other minerals, which due to its high nutritional value, has many properties for the human body that are easily absorbed by the body.

II. Zahedi date
Zahedi dates are very high quality and dry and are suitable for storage and easy transportation and therefore is one of the main dates for export in Iran. Most Zahedi dates are grown in Khuzestan, Fars and Bushehr provinces. The shape of this fruit is elongated oval and its end is quite narrow and sharp. The fruit turns pale yellow in the thistle stage, light brown in the wet stage, and reddish to yellowish brown in the date stage. The meat of this date is relatively large and its core is almost attached to the meat. This date is high in sugar and for this reason it is widely used in the production of edible sugars or alcohol and vinegar..

III. Mazafati dates
Mazafati dates have high humidity and between 14 to 36% in proportion to the harvest time and the cultivated area. Therefore, it is not considered as a dried fruit and its storage conditions are at a temperature between minus 5 to 5 degrees Celsius. This type of date is the most delicious and delicious types of dates in the world and has the largest share of Iranian date exports. Kerman province has the largest share of Mazafati date cultivation. In the wet stage, it turns reddish brown and in the date stage, it turns black. This date has the highest ratio of mantle to kernel and has high levels of iron and potassium, as well as natural and suitable sugar for the human body.

IV. Estemran date dates
Estemran date or other dates are one of the most high-quality dates in southern Iran, especially in Khuzestan province. This type of date is late ripening and abundant and is one of the semi-dry dates with a humidity of less than 18% and should be stored in a cool and dry place. This feature increases the shelf life of dates. Colonial dates are elliptical and slightly elongated and dark brown in color and sometimes black and red. The stickiness of this date and its kernel is very low. It contains a lot of sugar, which is suitable for athletes.

V. Khassuie dates
Khassuie dates grow in foothills and in the foothills. In Iran, most dates are grown in Bushehr and Fars provinces. This type of date is one of the finest types of dates in the form of circles and ovals. Special dates are light brown in color. Despite the high humidity and having a lot of juice, it is one of Iran's export dates due to its taste like Piarom dates and high storage capacity. This type of date can be used as a substitute for sugar.

VI. Rabbi Dates
Rabbi dates are one of the best types of dates for export in Iran, which are cultivated in Sistan and Baluchestan province. This date has a long and wrinkled appearance and is one of the most elongated dates. This type of date is one of the semi-dry dates with a moisture content of less than 16%. It has a soft texture and its skin is completely attached to the mantle and has a high durability. Rabbi dates have a reddish-black color with a thin and clear skin. These dates contain many nutrients and minerals including calcium, potassium, magnesium, protein and various vitamins. It is also rich in beneficial sugars for the body.

Ario Majd Asia International Trading Group with regard to the supply of quality raw materials such as sugar, saffron and medicinal plants such as chamomile, thyme, borage, etc., to create appropriate added value in cooperation and active participation with the plant in the field of export in the field of export , International packaging and marketing of top rock candies in accordance with international standards.

Rock candy is one of the products that has long been used by the people of Iran and the Middle East, India and China. The raw material used in sugar and rock candy is the same, but the crystals that are formed in the rock candy due to the way it is prepared are different from the sugar and cube sugar in terms of physical condition and type. For this reason, the properties of sugar and rock candy are different in the properties . And one of the special characteristics of rock candy is their warm nature compared to sugar and cube sugar.
Although the raw material used in the preparation of candy is high purity sugar, but nevertheless candy is one of the alternatives to sugar and sugar and there are some differences that are listed below:
Crystals that are physically formed in rock candy are different from sugar.
• The nature of candy is warmer than the nature of sugar.
• Rock candy has healing properties.
The most important healing properties of the rock candy are listed below:
• It is uplifting.
• It is laxative and is useful for relieving colds.
• Relieves fatigue and drowsiness.
• Recommended for the relief of attention deficit, especially in the elderly.
• It is useful for relieving abdominal, muscle and back pain.
• If the sugar used in its preparation is from sugarcane, it prevents food from being digested late.

There are different types of rock candies, including: branch candies, wood candies, berry candies, toothed candies, mixed or board candies, candy curtains, in different flavors.

The following are the most important types of exported rock candies of this trade group, which are in packages of 500 cream and 1 kg; Brought to:
I. Branch candy
This type of rock candy has a long history and high purity sugar is used to prepare it. In this type of rock candy , rock candy crystals are formed around antibacterial cotton yarn. Different types of this type of rock candy have long been the most widely used types of rock candies . Although in recent years, with the production of woody rock candy and their ease of use, the popularity of branch rock candy has decreased, but it is still one of the most widely used types of rock candy among the general public.
This type of rock candy is based on high quality raw materials used in the following different types:
1. White branch candy
This type of rock candy , due to the use of high purity sugar in its preparation, has beautiful and clear crystals that have been formed around cotton thread. This type of rock candy is among people who just want to enjoy the properties of candy and replace it with sugar; It is very popular.

2. Saffron branch candy
This type of rock candy due to the combination of high purity sugar and high quality saffron that has been added to it during preparation; It has a unique color, smell and taste. This type of rock candy, which is decorated with top saffron flowers, in addition to having the property of a plant, also has the property of saffron.

3. Flavored plant branch candy
This type of plant is due to the combination of high purity sugar and plant extracts that have been added during preparation; It has more medicinal properties than other types of plants. This type of candy has the following different flavors:
• Mint candy
• Thyme candy
• Chamomile plant
• Lemongrass candy
• Lemon candy
• Ginger candy
• Cardamom candy
• Cinnamon candy
• Borage candy

3. Wooden herbal flavoured candy
This type of rock candy is due to the combination of high purity sugar and plant extracts that have been added during preparation; It has more medicinal properties than other types of rock candy . This type of rock candy has the following different flavors:
• Mint candy
• Thyme candy
• Chamomile candy
• Lemongrass candy
• Lemon candy
• Ginger candy
• Cardamom candy
• Cinnamon candy
• Borage candy

. Wooden saffron candy
This type of candy due to the combination of high purity sugar and high quality saffron that has been added to it during preparation; It has a unique color, smell and taste. This type of candy, which is decorated with top saffron flowers, in addition to having the property of a candy, also has the property of saffron.

Wooden flavored herbal candy
This type of candy due to the combination of high purity sugar and plant extracts that have been added to it during preparation; It has more medicinal properties than other types of candies. This type of candy has the following different flavors:
• Mint candy
• Thyme candy
• Chamomile plant
• Lemongrass candy
• Lemon candy
• Ginger candy
• Cardamom candy