It is said to be native to Greece and the Mediterranean region, but many researchers believe that saffron origin belongs to the slopes of the Zagros Mountains, especially the Alvand area in Iran, as the most valuable spice in the world.
At present, Iran is the largest producer and exporter of saffron in the world and more than 65% of the world production of this precious product is devoted to Iran.
It is well-known in the world that Iran has the best-quality Saffron that exports to thousands of distributors world-wide.
Saffron is one of the most valuable agricultural products in Iran.
This crop is considered to be an important export of the country despite the slight need for irrigation and protection.
Given the very favorable climatic conditions of Iran for its cultivation, as well as the growing need to know how to produce this autumn gold, this product prepares for the families of the north-east region of Iran.
At present, it can be said that the share of more than 90% of world saffron production in Iran with regard to the area under cultivation - the two provinces of Khorasan Razavi and southern Khorasan - is the result of spending almost twice the current production cost.
If we consider the share of saffron production per hectare at an average of 5 kg (number of crops in the saffron fields during the years 1971 to 1991), we should harvest 6315 hectares of saffron in the two provinces, amounting to more than 315,000 kg of saffron.
Serious attention to quality equal to the demand of the customer in recent years has led to the desire of the buyer to be reached to the producer's ear and the quality has improved dramatically.
But we must not forget that the status quo will lead to the emergence of competitors and the gradual loss of the market.
Therefore, continuous change in production conditions to improve quality, reduce cost, increase yield and create saffron-related conversion industries is inevitable.
Finally, saffron life in a part of our country is tied to the livelihoods of hundreds of thousands of farmer families who stay in the countryside with minimal natural facilities and very little rainfall and can continue their livelihoods.
The saffron, scientifically named Crocus Sativus, belongs to the Iridaceae family.
It is a perennial plant with a height of approximately 30 cm that has long, green leaves such as a leek.
Its underground stem consists of two onions.
These onions are hard, circular, carnivorous and covered with thin brown color membranes.
The saffron flowers are purple, regular and consist of a long tube that leads to three petals and sepals.
Saffron is a semi-tropical plant and grows well in areas with mild winters and hot summers.
Saffron resistance to cold is high but since its growth coincides with autumn, winter and early spring, naturally temperate weather is needed at this time.
Since saffron onions have a corm and are fertilized every year, the land should preferably have loamy soil, clay and sandy loam so that they can reproduce easily.
The best time to plant and transplant saffron onions is in the first half of July. Saffron onions need to be removed from the old land for a maximum of two weeks and planted in the new land.
First, it is necessary to level the ground so that it is perfectly uniform, because in the case of rough terrain, a part of it that is tall will have less water and a part that is hollow will collect extra water.
Dehydration and waterlogging cause uniformity of production at the farm level.
The soil is then irrigated to a low level and spread to the ground at a level of 20 to 30 tonnes per hectare from rotting animal manure (preferably cow manure) and then fertilized with a tractor.
First create a furrow about 20cm deep and 25cm wide, then plant on both sides of the furrow about 7cm long on the groove, making sure the bottom of the bulb is on the ground to prevent rotation. We cut the onion in the soil a little.
After the full width of the land has been planted in this way, the same furrow of the same size as the previous groove will be re-planted 25 cm away from the previous groove and the soil removed from the groove will be laid in the previous groove. It should be planted in the same way.
Harvesting the saffron flower is done by hand only.
The best time to harvest the saffron is to make the saffron fragrance and color very early in the morning before the buds open.
Harvesting saffron flowers or buds requires a great deal of patience.
The action of the picking flower is like this to take the tip of the bud and pull the flower out.
Immediately after saffron separation, drying operations are usually carried out in three ways:
Completely dried saffron should be kept away from light and moisture.
The saffron is stored in a metallic or metallic opaque container at a moderate temperature, as the saffron essential oil is volatile, if it is stored improperly it evaporates over time and reduces its medicinal and taste effects then its quality is lost.
It is recommended not to use plastic containers, especially used nylons, for saffron storage and to ensure that the saffron does not break or crack.
According to the US Food and Drug Administration (FDA), saffron is authorized as a natural dye, and its use as a natural flavoring.
Saffron is due to its active ingredients such as Crocin, Crocetin and other types of carotenoids can reduce the tumor state of the tissues and have anti-cancer properties, and can also reduce the serum lipid levels and cause a hypolymphemic state (hypoglycemic) in the blood serum.
It also increases tissue oxygenation and can significantly prevent disorders such as Alzheimer's and Parkinson's.
Saffron is used in the industry to dye silk and yarn
درباره این سایت