Fresh Mazafati Date

Iranian Mazafati Date

Iranian Fresh Mazafati (Mozafati or Rotab or Kimia or Bam) Date : Organic, premium quality, export quality packing
Our Factory treatment for Mazafati (Mozafati or Rotab or Kimia or Bam) Date: In our factory, Fresh Mazafati Dates are sorted with high precision and then packed by hand into high quality packing in small and bulk size as per buyer's request
Main specifications of Iranian Mazafati Date:
Color: dark brown to black                Physical characteristics: soft, fleshy, sweet and succulent
Size: Iranian Mazafati Date is a medium sized date, typically around 2.5-4.5cm
Moisture: 32-35%               
Shelf life: 2 years at -5°C or 12 months at 0-5°C (this can be prolonged by wrapping the dates in cling film and/or plastic)
Shipment: dry container (reefer is recommended in warm seasons)
Uses: Direct consumption - snacking and table eating
Payment terms: L/C, TT, Cash, Western Union
MOQ: 1x20ft container
Packing: Mother carton packing (6 kg, 7 kg, 8 kg, 9 kg, 10 kg), 48 pcs into small box packing, 5 kg bulk packing, 10 kg bulk packing, gift packing 
Design: Our branded packing design or customer design packing
All Pirooz Date products are exported with ISIRI, PQ, CC and Fumigation and other required phytosanitary certificates.
"Please feel free to Contact us for any inquiry"
Email: info@nakhilsabz.com                         Mobile: +989120192732
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Mazafati or Mozafati (Persian: مضافتی‎) (also called the bam or Kimia or Black date or Jiroft date,) is a cultivar of the date. It is grown in southern Iran, mainly in Bam, Jiroft, Kahnuj (in Kerman province), Saravan, Nikshahr, Haji Abad and Iranshahr (in Sistan-o-Baluchestan province).
It is a dark, soft, fleshy and sweet date of medium size (2.5 to 4.5 cm) with relatively high moisture content of between 32-35%, varying with the time of harvest and the location of the grove. The date is suited for fresh consumption, i.e., not dried. At a temperature of −5 degrees Celsius (23 °F) it can be kept for up to 2 years or 12 months at 0-5 °C. Mazafati date harvesting time depends on the variety and starts in August, lasting to the end of October.
Iranian Mazafati date  is the most common variety of fresh dates for snacking and table eating.
It is estimated that Mazafati dates account for 20% of Iran’s total export of dates in Iran. With a unique taste, they are considered to be one of the most delicious of all date varieties.
As one of the biggest exporters of Iranian Mazfati Date, ourn factory offers about 2,000 Tons annually of Iranian Mazafati date in various weights and packing (from 6 to 10 kg mother carton, bulk 5 kg or 10 kg packing and small sized packing as buyers’ demand).
Mazafati dates are one major species of fresh date and have a huge annual yield. It is estimated that 120,000 tons of the Mazafati dates are harvested annually. Primarily, this variety of date is consumed in domestic markets, but due to increased production in recent years, steps have been taken towards exporting also.
For the time being, our Mazafati dates are exported on large scale to many countries including India, Syria, Russia, Qatar, Kazakhstan, UAE, North European countries (England, Sweden, Norway, Denmark, and Germany), the Persian Gulf littoral states, the North American countries (especially Canada), East Asian countries and Australia and etc.
Typically, Mazafti dates are harvested in 3 phases. Quality may vary between a high quality date with a soft, thin texture and low quality date with a hard, dry texture. It is a low waste process – samples of waste Mazafati dates were actually found to taste just as good, if not better, and be of just as good, if not better, quality. Annually, Iran produces close to one million tons of date fruit. There are 400 different types, 50 of which are well known in international markets and are exported throughout the world. Mazafati date palms can stay in production for over 60 years.
Mazafati dates should be kept refrigerated. The main producers of the Mazafati date keep them in cold storage; however, drying out Mazafati dates to reduce moisture can help to eliminate the need for cold storage.
Dry or soft Mazafati dates can be eaten in their raw form, or may be seeded and stuffed, or chopped for use in cereals, puddings, bread, cakes, cookies, ice cream and candy bars. Since production is so high, surplus Mazafati dates are made into cubes, paste, spread, powder (date sugar) jam, jelly, juice, syrup, vinegar and alcohol.
Like all other varieties of date fruit, the Mazafati date is loaded with essential nutrients, including – amongst others - vitamins (A, B, C and E), minerals, iron, potassium, magnesium, manganese, protein, fibre, carbohydrates and simple sugars. 100g of Mazafati dates contains approximately 1.1g of protein, 0.15g of fat, 74.97g carbohydrates, 6.7g of dietary fibre and 113g of sugar.
Regular consumption of Mazafati dates can help to boost energy levels, strengthen nerves, treat anaemia, increase memory and alertness, improve skin, promote good digestive and heart health, and prevent indigestion and constipation.
 
Mazafati date seeds are made up of 7.7-9.7% oil and make up 5.6-14.2% of the date’s weight. They contain 7.17-9% moisture, 1.83-5.3% protein, 6.8-9.32% fat, 65.5% carbohydrates, 6.4-13.6% fibre and 0.89-1.57% ash, as well as sterols, estrone and an alkali-soluble polysaccharide. The fatty acids contained in the oil are 8% lauric, 4% myristic, 25% palmitic, 10% stearic, 45% oleic and 10% linoleic, as well as some caprylic and capric acid. Mazafati date seeds can be chemically-processed to yield oxalic acid at a rate of 65%. Additionally, Mazafati date seeds contain 6-8% of a yellow-green, non-drying oil substitute which can be used in cosmetic products such as soap. Other uses include burning to make charcoal, use in making necklaces, and using the oil within the raw material industry to produce detergents, shampoo, soap, laundry power etc.
Mazafati date seeds have strong antioxidant properties due to their high flavonoid and phenolic compounds. In many cultures, the Mazafati date seed is known as the ‘blessed’ seed due to its many supposed cures, including the ability to strengthen the immune system and fight infection, as well as act as an anti-bacterial and anti-inflammatory. These health benefits have been confirmed in scientific research conducted in recent years.

 

 

 

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