Iran ranks 1st in fruit production in the Middle East and North Africa. Iran has been ranked between 8th and 10th in global fruit production in different years. [1] Iran produces Persian walnut, melon, tangerine, citrus fruits, Kiwifruit, dates, cherries, pomegranates, peach, oranges, raisins, saffron, grapes, Apricot, Pitted Prune and watermelon.
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A number of globally cultivated fruits may have originated in prehistoric Iran, including pomegranates (locally known today as anâr ), dates ( khormâ ) (from the Persian Gulf coastal region), Persian walnuts ( gerdu or formerly/dialectally gowz ), and possibly grapes ( angur ) (from the northwest),[ citation needed ] though in each case the precise place of original cultivation is difficult to know with certainty. Additionally, many fruit cultivars used in Iranian cuisine have a local origin, including zalzalak ( zâlzâlak ), which is a variety of azarole ( Crataegus azarolus var. aronia), unripe almonds (chaghale badum), black mulberries ( tut ), green plums (goje sabz, literally “green tomato”), [2] [ better source needed ] yellow plums ( âlu zard ), other damson plums ( âluče , literally “little plum”), black pomegranates, sour cherries ( âlbâlu , used in the dish albaloo polo), and medlar ( azgil or in the Gorgan dialect kondos ) [3] [ better source needed ]. Iran has produced other distinct cultivars of globally important fruits, such as Persian limes, Persian melons, and various apple cultivars[ which? ], that have become successful on the international market.[ citation needed ]
The country benefits from a variety of favorable meteorological conditions suitable for fruit production. The northern seaside lands of the Caspian Sea, and the country supplies finest conditions for citrus production. Iran ranks 1st in the world in the production of pomegranates, 2nd in dates, 3rd in figs, 3rd in cherries, 7th in grapes, and 7th in oranges. Kiwifruit production, although a relatively new activity in this part of the world, has grown increasing importance in last few years and the Iranian kiwifruit promises to become a great export item of the agricultural sector of the country. [4]
Iran ranks 1st in fruit production in the Middle East and North Africa. 2.7 million hectares of orchards are being harvested in Iran with an annual production this year of 16.5 million tons. Per capita production of fruit in the globe is 80 kilograms while in Iran it is 200 kg according to official FAO statistics. [5]
Iran grows fifty different kinds of fruit. The record for pomegranate production is 100 tons in a hectare of land, 146 ton for apples and 70 tons for oranges. In 2010 Iran exported $2 billion worth of fruit to neighboring countries and the European Union, 46 percent more than the previous year. In the second half of 2010 the import of agricultural goods in Iran increased 30 percent in weight and 14 percent in value which shows the country's good progress in the field of agricultural goods production. [6] Since 1963 Iran is one of the leading producers and exporters of dried fruit and nuts such as all kinds of pistachios, Sultana raisins, golden raisins, sun-dried raisins, Malayer raisins, Kashmar raisins, almonds, all kinds of Iranian dates and with its modern facilities is ready to provide its customers with all these products. [7]
Iran has a rich variety of fruits that are suitable for drying, such as figs, apricots, plums, raisins, berries, apples, pears, peaches, cherries, bananas, kiwis, and more. Iran also has a favorable climate and soil for growing high-quality fruits.[ citation needed ]
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes are a non-climacteric type of fruit, generally occurring in clusters.
A fruit tree is a tree which bears fruit that is consumed or used by animals and humans — all trees that are flowering plants produce fruit, which are the ripened ovaries of flowers containing one or more seeds. In horticultural usage, the term "fruit tree" is limited to those that provide fruit for human food. Types of fruits are described and defined elsewhere, but would include "fruit" in a culinary sense, as well as some nut-bearing trees, such as walnuts.
Fruit wines are fermented alcoholic beverages made from a variety of base ingredients ; they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcoholic fermented beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
Pomology is a branch of botany that studies fruits and their cultivation. Someone who researches and practices the science of pomology is called a pomologist. The term fruticulture is also used to describe the agricultural practice of growing fruits in orchards.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Flavored liquors are liquors that have added flavoring and, in some cases, a small amount of added sugar. They are distinct from liqueurs in that liqueurs have a high sugar content and may also contain glycerine.
Spoon sweets are sweet preserves, served in a spoon as a gesture of hospitality in Bosnia, Serbia, Albania, Greece, Turkey, Kosovo, Cyprus, the Balkans, parts of the Middle East, and Russia. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are also spoon sweets produced without fruit.
Roughly one-third of Iran's total surface area is suitable for farmland, but because of poor soil and a lack of adequate water distribution in many areas, most of it is not under cultivation. Only 12% of the total land area is under cultivation but less than one-third of the cultivated area is irrigated; the rest is devoted to dryland farming. Some 92 percent of agricultural products depend on water. The western and northwestern portions of the country have the most fertile soils. Iran's food security index stands at around 96 percent.
Agriculture in Central Asia provides a brief regional overview of agriculture in the five contiguous states of former Soviet Central Asia – Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. Two other countries that are sometimes classified as Central Asian – Afghanistan and Mongolia – are included in this overview because of their substantially different background.
Afghan cuisine is influenced by Persian, Central Asian, and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
Haft Seen or Haft sin is an arrangement of seven symbolic items which names start with the letter "س", the 15th letter in the Persian alphabet; "haft" (هفت) is Persian for "seven". It is traditionally displayed at Nowruz, the Iranian New Year, which is celebrated on the day of the vernal equinox, marking the beginning of spring in the Northern Hemisphere.
The thirteen desserts are the traditional dessert foods used to celebrate Christmas in the French region of Provence. The "big supper" ends with a ritual 13 desserts, representing Jesus Christ and the 12 apostles. The desserts always number thirteen but the exact items vary by local or familial tradition. The food traditionally is set out Christmas Eve and remains on the table three days until December 27.
Fruit brandy is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy or pomace brandy. Apples, pears, apricots, plums and cherries are the most commonly used fruits.
A Tu BiShvat seder is a festive ceremony, often accompanied by a meal featuring fruits in honor of the Jewish holiday of Tu BiShvat.
Armenia has 2.1 million hectares of agricultural land, 72% of the country's land area. Most of this, however, is mountain pastures, and cultivable land is 480,000 hectares, or 16% of the country's area. In 2006, 46% of the work force was employed in agriculture, and agriculture contributed 21% of the country's GDP. In 1991 Armenia imported about 65 percent of its food.
Sharbat is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
The fruit sector in Azerbaijan is a developing industry. The sector covered 171,600 ha. of land in 2016. Grape, apple, orange, pear and pomegranate are one of the major crops in fruit production in Azerbaijan.
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