Iran possesses a unique geographical advantage with a climate conducive to the cultivation of various date and jujube species. However, the industrial utilization of jujube powder has remained largely fragmented, with most production relying on traditional milling methods that lack standardized micronization.
The local food manufacturing industry in Iran is currently shifting toward functional ingredients. There is an increasing demand for kernel powder as a natural additive in traditional Persian confectionery and modern health beverages, driving the need for high-yield extraction technologies.
Despite the abundance of raw materials, the gap in advanced processing equipment for sour jujube kernel means that many high-value bioactive compounds are lost during crude processing, limiting the export potential of finished powders to global markets.
