brand Samira Macaroni on 20 January 1356 and established his work as the first pasta factory production of various types began to form and discipline. With the grace and help of God, based on the knowledge and experience of managers and staff trained and to benefit from the knowledge and technology and the use of automatic devices (Bvlrsvyys and Italy) would shortly pasta market share the account. Pasta Samira improving the quality, diversity and community health at the forefront of its activities and received the expectations of consumers needs to produce safe, nutritious and functional soy flour and pasta contain one of the products. The company has experienced, as well as through the efforts of creative forces and update organizational systems and technology is constantly looking for innovation by identifying the needs and demands of our customers and delivering new products to the production, quality, and healthy. Receiving logos, tables, figures and a different appreciation of organizations: national standard, respecting the rights of consumers and producers, the Ministry of Health and Medical Education of Iran's Chamber of Commerce, Association of Food Science and Technology Corner Samira is proud of pasta. In Manta Co. required control and analysis using technical knowledge in the field of food industry with the highest quality pasta is done by professionals. These experts using laboratory equipped chemical and microbiological control of various Samira Macaroni are in compliance with the highest world standards.