Appreciating Zar Macarone as the National Exemplary Exporter
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Awarded to Zar Semolina Flour
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as Superior Investor of Alborz Province
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The scientific-research article of “Two Impacts of Adding Inulin on Rheological and Physical Properties of Macaroni Dough was approved by the Scientific Board of Nutritional Sciences and Technologies Quarterly, the journal issued by Islamic Azad University Deputy Office of Research Affairs.
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The Third Annual Conference of Sales and Distribution Representatives of Zar Macarone for Examining the Science-Based Distribution and Sale was held in United Arab Emirates.
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Zar Macarone Company which is a company affiliated to Zar Research and Industrial Group won the title and was appreciated by the panel of judges for “successful experience” because of 17 experiences and executive plans.
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For expanding the research activities and for developing science-centered economy and industry, Zar Research and Industrial Group establishes Zar Science-Based Center.
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During the visit of head of Foodstuff and Processing Industries Department of FAO (Food and Agriculture Organization, a specialized agency of UN) who was accompanied by the experts of Agricultural Industries and Agricultural Jihad Affairs Office
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