Mahram: A Pioneer in Transforming Iranian Taste
In the first half of the 20th century (Solar Hijri calendar), the food processing industry in Iran remained largely traditional. Ready-to-eat products, as commonly found in today’s household food baskets, were neither produced nor widely consumed. Among these, edible sauces—especially mayonnaise—were almost entirely absent from the domestic market until the 1970s (1350s SH).
The turning point came with the entry of companies like Mahram in 1969 (1348 SH), which began industrial production of sauces in Iran, followed shortly after by Bijan.
Before 1969: Lack of Domestic Production and Public Familiarity
Prior to the establishment of Mahram and later Bijan, sauces did not have a defined place in Iranian consumer culture. Although a few imported sauces might have been found in stores catering to foreigners or diplomats, there was no domestic production, nor any infrastructure to support it. The necessary machinery, technical expertise, and supply chains for sauce production had not yet been developed in the country.
Mahram: A Pioneer in the Industrial Production of Mayonnaise in Iran
In 1969, Mahram was founded with the goal of producing edible sauces, including mayonnaise, French dressing, Thousand Island dressing, and ketchup. Utilizing modern European machinery, the expertise of both local and international specialists, and adhering to contemporary hygiene standards, Mahram was able to introduce mayonnaise to Iranian dining tables in a short time.
The widespread consumer acceptance propelled Mahram along a path of rapid development, establishing it as one of the key players in Iran’s food processing industry.
Bijan: Partnering in the Expansion of the Sauce Industry
Alongside Mahram, Bijan also entered the edible sauce market and played a major role in promoting the consumption of such products. This synergy led to mayonnaise and other sauces becoming an inseparable part of Iranian cuisine—especially within newer dietary styles—within just a few years.
Evaluating Claims of Companies Established Before 1969
In recent years, some companies have claimed to have been founded in the 1940s or 1950s (1320s or 1330s SH) in an attempt to portray themselves as pioneers in the sauce industry. Several important points must be considered in this regard:
- The establishment of a company does not necessarily mean it operated in a specific sector (such as sauce production).
- There is no valid or documented evidence of industrial sauce production in Iran prior to 1969.
- Even in brand registration documents and press reports from the 1940s and 1950s, there are no references to sauce production.
Thus, it can be confidently stated that the sauce industry in Iran was founded in 1969 through the efforts of companies like Mahram and Bijan.
Conclusion
The history of mayonnaise’s introduction to Iran is a story of the birth of a new industry within a culturally different context. Mahram not only produced this new product but also introduced a fresh style of consumption, playing a pivotal role in reshaping the Iranian palate. This achievement established Mahram as one of the true pioneers of the modern food industry in Iran—an enterprise that, through innovation, quality, and authenticity, opened a new chapter in the Iranian culinary tradition.