Saffron is a highly sought-after spice in the food industry. It is prized for its deep, earthy flavor and vibrant red hue. It is also known for its health benefits, including being rich in antioxidants and having anti-inflammatory properties. It is used in various cuisines, from Indian and Persian to Spanish and Italian. Saffron is also used in a range of products, from food and drinks to cosmetics and fragrances.
Saffron is produced in various countries worldwide, with Iran being the top producer. Other significant saffron-producing countries include India, Greece, Spain, Morocco, and Afghanistan.
In 2014, Iran produced an estimated 95% of the world’s saffron, producing around 400 tons. India, the second largest producer, had an estimated 10 tons. Spain, Greece, and Afghanistan each produced about 1 ton.
Regarding global saffron exports, the share of Iranian saffron in the international market is about 70%. Spain was the second largest exporter, with a share of around 10% of the global trade. India, Greece, and Afghanistan accounted for around 5%, 2.5%, and 1.5%, respectively.
The global saffron market is expected to create lucrative growth opportunities by registering a CAGR of around 10.8% throughout the projection period from 2022 to 2032. The increase has been speculated to go from US$ 480 Mn in 2022 to US$ 804.4 Mn by 2032.
From labor-intensive cultivation and harvest to the spice's storage, it goes through a series of steps before reaching the hearts of our kitchens.
01. Cultivation:
Saffron farming is a labor-intensive process and is typically done by hand. The saffron crocus is a small, delicate flower that must be carefully grown, harvested, and dried. The farming process begins in the spring, when the bulbs are planted in well-drained soil, typically in a sunny, sheltered area. The bulbs are usually produced in a grid pattern and must be spaced at least 5 inches apart.
02. Harvest:
Once planted, the bulbs will start to bloom in the fall, producing delicate saffron flowers. Each flower contains three stigmas, which are the source of the saffron spice. These stigmas must be carefully hand-picked, usually in the morning, while fresh flowers are fresh. Each flower stigma yields about 2-3 strands of saffron. Approximately 150,000 flowers are required to produce 1 kilogram of saffron.
03. Processing:
The stigmas are then dried in a cool, dark place. This drying process can take several weeks, and the stigmas must be monitored carefully to ensure they do not become moldy. The optimum
04. Storage:
Once dried, the stigmas can be packaged and sold. Saffron can be sold in small quantities, such as in glass jars or in bulk for commercial production. Saffron is a valuable spice, and farmers can earn a good income from its cultivation. It is impertinent that the item must be stored in a controlled environment to maintain its characteristics. The storage area must have a temperature of 4-5°C. One of the best ways to ensure the spice's longevity is storing it in an airtight container in a dark setting, as saffron possesses certain important light-sensitive compounds —
Various cuisines value the golden spice for its aromatic and color-giving properties. The spice is also said to have therapeutic effects and immune-boosting properties, and its limited availability makes it an inexpensive and highly sought-after spice.
Despite such care and intricate monitoring, the golden spice has been subjected to a high surge of adulteration. This, in turn, has become a malignant disease in the saffron industry. According to a study on saffron sold in India, only 52% are genuine, 30% are poor grade, and 17% are adulterated. Therefore, sellers are advised to procure only from trusted sources and buyers and consumers from trusted entities simultaneously.
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Source:
- Saffron (Crocus sativus L.): phytochemistry, therapeutic significance and omics-based biology
- Safety Evaluation of Crocin (a constituent of saffron) Tablets in Healthy Volunteers
- Immunoregulatory and anti-inflammatory properties of Crocus sativus (Saffron) and its main active constituents: A review
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6535192/
- The menace of saffron adulteration: Low-cost rapid identification of fake look-alike saffron using Foldscope and machine learning technology
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