Farkhondeh

FARKHONDEH is a specialist Iranian biscuit brand with roots dating back to 1961 in Isfahan. The business was founded by Abdollah Vaez Shoushtari, who began producing biscuits in a small workshop on Masjed Seyed Street under the original name Astara. Following the formal registration of a new brand identity, the FARKHONDEH name was adopted in 1366 SH (1987/88) and has since become the main identity of the company's biscuit products.

FARKHONDEH has maintained a strong specialization in biscuits throughout its development. Its portfolio includes classic and hospitality biscuits, petit-beurre, sesame, saffron, cocoa, coconut and orange-flavored biscuits, whole-wheat and barley-based products, digestive-style biscuits and sugar-free varieties, offered across different formats and pack sizes for everyday, individual and hospitality consumption.

The brand's main manufacturing base is located in Jey Industrial Zone, Isfahan. Industrial-scale production expanded from the late 1980s onward, followed by successive investments in new production lines and product development. Exporting has also become a long-standing part of FARKHONDEH's business, with documented historical presence across Central Asia, Australia, Gulf markets and parts of Africa. The company was also recognized as an Outstanding Exporter of Isfahan Province in 1404 SH, demonstrating the continuation of its international activity.

Food safety and quality systems have become an increasingly visible part of FARKHONDEH's manufacturing infrastructure. The company has announced certification under FSSC 22000, while a currently valid ISO 9001:2015 record covers the production of biscuits, cookies and crackers. The company also reports ISO 22000, HACCP, ISO 14001, ISO 45001 and ISO 10002 within its management framework.

From Foodex Iran's perspective, one of FARKHONDEH's strongest assets is focus. While many established food brands expand across unrelated categories, FARKHONDEH has built much of its identity around a single area of expertise: biscuits. Preserving that specialization while continuing to innovate in ingredients, nutrition, flavors and consumption occasions can turn decades of heritage into a competitive advantage rather than simply a historical claim.