Saffron is cultivated mostly in the himalayas.
The cultivation of saffron needs an extreme climate; hot and dry weather in summer and cold in winter.
The land must be dry, calcareous, aired, flat and without trees. Attributes that the Meseta of Castilla-La Mancha has, which has made it one of the most important production areas in the world.
The soil must be equilibrated in organic material in order to avoid risks of erosion, and have some depth that allows the water to drain so that the bulb is not damaged.
The sowing takes place in the months of June and July. The bulbs are placed in ridges of about 20 cm. depth. The distance between the bulbs should be of 10 cm.
The sowing of bulbs is a very hard job because it is done by hand, and forces you to walk in a bent position for hundreds of yards. A mule follows the sower with a roman plough to cover the ridges.
The harvesting takes place between the end of October-beginning of November. The rose of saffron blooms at dawn and should stay the least possible time in the plant because it withers quickly and the stigmas loose color and aroma. This is why they are gathered between dawn and 10 a.m.
Once the flowers are gathered, stigmas are separated from the rest of the flower. The fact that more than 85.000 flowers are needed to obtain just one kilo of saffron gives us an idea of how hard this work is.
Saffron can be well grown in Kashmir.In gujarat it can be grown only in the winter.
Saffron cultivation is done on a cyclical basis, and that after the lapse of seven to nine years, the land in question should be switched to another crop such as grains for a period of approximately seven years so that the land can restore its lost nutrients.
Studies done on the production of saffron indicate that the maturity or age of land has a direct bearing on the volume of production, and that after the lapse of approximately seven years from the outset of cultivation, the land's productivity begins to decline. However the average harvest from every hectare of land is between 20 to 25 kg under normal conditions. Between the second and the seventh year, the production would fluctuate from 5 to 20 kg per hectare, and that from every 1,000 grams of flower, some one percent or 10 grams of saffron is obtained.
The harvest of saffron requires extensive manpower, and is generally regarded as a labor-intensive endeavor and includes three stages as follows.
The harvest of saffron crop begins with picking of the blossoms and separating the stigmas from them. The harvest period is traditionally from late September to the late December. The process should begin early in the morning before sunrise, and the period within which the blossoms are at their maximum are from 15 to 20 days. The stigmas thus collected are placed in shade in a warm and dried room for five to seven days in order to dry. In some cases the drying is done in a ritual of roasting. And finally, after the stigmas are dried, they are variously packed and stored away from light and humidity.
Saffron is a sweet-smelling herb with a strong exotic aroma and a bitter taste. It is used to color and flavor a great number of dishes, extensively in pharmaceutical industry and a number of others.
Saffron has been used over the centuries as a natural coloring and aromatic in food, pastries and drinks. It is used in the making of tonic and digestive liqueurs to which it adds its golden color, as well as its lovely taste and smell. It is used in the Mediterranean and Oriental dishes particularly rice, chicken and fish. It is also used in the preparation of special kinds of English, Scandinavian and Balkan breads. In general, saffron can be used as a value adding and important ingredient of any good style or custom of cooking or eating, with no limitations in its use.
Cultivation
Saffron crocuses under cultivation in Italy.The saffron crocus thrives in climates similar to that of the Mediterranean maquis or the North American chaparral, where hot, dry summer breezes blow across arid and semi-arid lands. Nevertheless, the plant can tolerate cold winters, surviving frosts as cold as −10°C and short periods of snow cover. However, if not grown in wet environments like Kashmir (where rainfall averages 1000–1500 mm annually), irrigation is needed—this is true in the saffron-growing regions of Greece (500 mm of rainfall annually) and Spain (400 mm). Rainfall timing is also key: generous spring rains followed by relatively dry summers are optimal. In addition, rainfall occurring immediately prior to flowering also boosts saffron yields; nevertheless, rainy or cold weather occurring during flowering promotes disease, thereby reducing yields. Persistently damp and hot conditions also harm yields,as do the digging actions of rabbits, rats, and birds. Parasites such as nematodes, leaf rusts, and corm rot also pose significant threats.
Country Yield (kg/ha)
Spain 6–29
Italy 10–16
Greece 4–7
India 2–7
Morocco 2.0–2.5
Saffron plants—faring poorly in shady conditions—grow best in strong and direct sunlight. Thus, planting is best done in fields that slope towards the sunlight (i.e. south-sloping in the Northern Hemisphere), maximizing the crocuses' sun exposure. In the Northern Hemisphere, planting is mostly done in June, with corms planted some 7–15 cm deep. Planting depth and corm spacing—along with climate—are both critical factors impacting plant yields. Thus, mother corms planted more deeply yield higher-quality saffron, although they produce fewer flower buds and daughter corms. With such knowledge, Italian growers have found that planting corms 15 cm deep and in rows spaced 2–3 cm apart optimizes threads yields, whereas planting depths of 8–10 cm optimizes flower and corm production. Meanwhile, Greek, Moroccan, and Spanish growers have devised different depths and spacings to suit their own climates.
Saffron crocuses grow best in friable, loose, low-density, well-watered, and well-drained clay-calcareous soils with high organic content. Raised beds are traditionally used to promote good drainage. Historically, soil organic content was boosted via application of some 20–30 tonnes of manure per hectare. Afterwards—and with no further manure application—corms were planted. After a period of dormancy through the summer, the corms send up their narrow leaves and begin to bud in autumn. Only in October (in the Northern Hemisphere) do the plants begin to flower. Harvesting of flowers is by necessity a speedy affair: after their flowering at dawn, flowers quickly wilt as the day passes. Furthermore, saffron crocuses bloom within a narrow window spanning one or two weeks. Approximately 150 flowers yield 1 g of dry saffron threads; to produce 12 g of dried saffron (72 g freshly harvested), 1 kg of flowers are needed. On average, freshly-picked flowers yield 0.03 g of fresh saffron, or 0.007 g of dried saffron.
Saffron (Crocus sativus var kashmiriana) is a very important high value low volume condiment and a cash crop of Kashmir. Its cultivation started around 550 AD. As late as 1997-98 area under saffron in Jammu & Kashmir was about 5704 ha. Saffron being a rainfed crop suffered due to droughts like situation in the Valley, 1999-2003. As a result both area as well as productivity has reduced. It is predominantly cultivated in Pampore area of Pulwama district; some is grown in Kishtwar area of Doda district and some pockets in Budgam district. During drought period productivity reduced from about 3.0 kg/ha to 1.5 kg/ha in 2003. However, favorable rainfall during 2004-2005 situations improved and saffron production was 125 q with productivity increased to 2.5 kg/ha. Current area under saffron is 3885 ha. Average holding of saffron farmer in Pampore is 0.56 ha. Experiments on increasing saffron productivity by Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir through irrigation during reproductive phase @ 70 m3/ha every 7-10 days; application of nutrients, 20 t/ha of organic manure along with 30 : 20 : 15 NPK, use of corms of 10 g or larger yielded 3.5 kg/ha. Planting cycle in vogue is too long 7-10 years which if reduced to 4-5 years can reduce incidence of corm rot, one of the factors responsible for loss of productivity and net returns. Government of J&K proposes to launch a horizontal expansion of saffron cultivation in all the six districts of Kashmir Valley and the Kishtwar area of district Doda. Saffron is cultivated exclusively on Karewa (geological silt deposits) at an altitude ranging between 1600 to 1750m amsl.
Cost benefit analysis of saffron cultivation depending upon productivity ranges between 1:0.69–1:1.39. Cost input in cultivation of saffron is very high labor component accounts for 47 % and inputs 53 %. Labor in monetary terms on average comes to Rs 87,250/ha (1783.3 US$/ha). It is rather excessive (Tables 1, 2), demanding mechanization through appropriate tools, implements and machines which not only reduce excessive labor but remove drudgery so that educated new generation continues to practice saffron cultivation. Mechanization can also bring precision in metering and placement of inputs, help reduce unit cost of production and enhance productivity.
Please visit to below websites to get information on saffron.
http://www.saffron-spain.com/ingles/...n.html#cultivo
http://www.indianspices.com/html/s062csfn.htm
http://www.uni-graz.at/~katzer/engl/Croc_sat.html
The cultivation of saffron needs an extreme climate; hot and dry weather in summer and cold in winter.
The land must be dry, calcareous, aired, flat and without trees. Attributes that the Meseta of Castilla-La Mancha has, which has made it one of the most important production areas in the world.
The soil must be equilibrated in organic material in order to avoid risks of erosion, and have some depth that allows the water to drain so that the bulb is not damaged.
The sowing takes place in the months of June and July. The bulbs are placed in ridges of about 20 cm. depth. The distance between the bulbs should be of 10 cm.
The sowing of bulbs is a very hard job because it is done by hand, and forces you to walk in a bent position for hundreds of yards. A mule follows the sower with a roman plough to cover the ridges.
The harvesting takes place between the end of October-beginning of November. The rose of saffron blooms at dawn and should stay the least possible time in the plant because it withers quickly and the stigmas loose color and aroma. This is why they are gathered between dawn and 10 a.m.
Once the flowers are gathered, stigmas are separated from the rest of the flower. The fact that more than 85.000 flowers are needed to obtain just one kilo of saffron gives us an idea of how hard this work is.
Saffron cultivation is done on a cyclical basis, and that after the lapse of seven to nine years, the land in question should be switched to another crop such as grains for a period of approximately seven years so that the land can restore its lost nutrients.
Studies done on the production of saffron indicate that the maturity or age of land has a direct bearing on the volume of production, and that after the lapse of approximately seven years from the outset of cultivation, the land's productivity begins to decline. However the average harvest from every hectare of land is between 20 to 25 kg under normal conditions. Between the second and the seventh year, the production would fluctuate from 5 to 20 kg per hectare, and that from every 1,000 grams of flower, some one percent or 10 grams of saffron is obtained.
The harvest of saffron requires extensive manpower, and is generally regarded as a labor-intensive endeavor and includes three stages as follows.
The harvest of saffron crop begins with picking of the blossoms and separating the stigmas from them. The harvest period is traditionally from late September to the late December. The process should begin early in the morning before sunrise, and the period within which the blossoms are at their maximum are from 15 to 20 days. The stigmas thus collected are placed in shade in a warm and dried room for five to seven days in order to dry. In some cases the drying is done in a ritual of roasting. And finally, after the stigmas are dried, they are variously packed and stored away from light and humidity.
Saffron is a sweet-smelling herb with a strong exotic aroma and a bitter taste. It is used to color and flavor a great number of dishes, extensively in pharmaceutical industry and a number of others.
Saffron has been used over the centuries as a natural coloring and aromatic in food, pastries and drinks. It is used in the making of tonic and digestive liqueurs to which it adds its golden color, as well as its lovely taste and smell. It is used in the Mediterranean and Oriental dishes particularly rice, chicken and fish. It is also used in the preparation of special kinds of English, Scandinavian and Balkan breads. In general, saffron can be used as a value adding and important ingredient of any good style or custom of cooking or eating, with no limitations in its use.
Cultivation
Saffron crocuses under cultivation in Italy.The saffron crocus thrives in climates similar to that of the Mediterranean maquis or the North American chaparral, where hot, dry summer breezes blow across arid and semi-arid lands. Nevertheless, the plant can tolerate cold winters, surviving frosts as cold as −10°C and short periods of snow cover. However, if not grown in wet environments like Kashmir (where rainfall averages 1000–1500 mm annually), irrigation is needed—this is true in the saffron-growing regions of Greece (500 mm of rainfall annually) and Spain (400 mm). Rainfall timing is also key: generous spring rains followed by relatively dry summers are optimal. In addition, rainfall occurring immediately prior to flowering also boosts saffron yields; nevertheless, rainy or cold weather occurring during flowering promotes disease, thereby reducing yields. Persistently damp and hot conditions also harm yields,as do the digging actions of rabbits, rats, and birds. Parasites such as nematodes, leaf rusts, and corm rot also pose significant threats.
Country Yield (kg/ha)
Spain 6–29
Italy 10–16
Greece 4–7
India 2–7
Morocco 2.0–2.5
Saffron plants—faring poorly in shady conditions—grow best in strong and direct sunlight. Thus, planting is best done in fields that slope towards the sunlight (i.e. south-sloping in the Northern Hemisphere), maximizing the crocuses' sun exposure. In the Northern Hemisphere, planting is mostly done in June, with corms planted some 7–15 cm deep. Planting depth and corm spacing—along with climate—are both critical factors impacting plant yields. Thus, mother corms planted more deeply yield higher-quality saffron, although they produce fewer flower buds and daughter corms. With such knowledge, Italian growers have found that planting corms 15 cm deep and in rows spaced 2–3 cm apart optimizes threads yields, whereas planting depths of 8–10 cm optimizes flower and corm production. Meanwhile, Greek, Moroccan, and Spanish growers have devised different depths and spacings to suit their own climates.
Saffron crocuses grow best in friable, loose, low-density, well-watered, and well-drained clay-calcareous soils with high organic content. Raised beds are traditionally used to promote good drainage. Historically, soil organic content was boosted via application of some 20–30 tonnes of manure per hectare. Afterwards—and with no further manure application—corms were planted. After a period of dormancy through the summer, the corms send up their narrow leaves and begin to bud in autumn. Only in October (in the Northern Hemisphere) do the plants begin to flower. Harvesting of flowers is by necessity a speedy affair: after their flowering at dawn, flowers quickly wilt as the day passes. Furthermore, saffron crocuses bloom within a narrow window spanning one or two weeks. Approximately 150 flowers yield 1 g of dry saffron threads; to produce 12 g of dried saffron (72 g freshly harvested), 1 kg of flowers are needed. On average, freshly-picked flowers yield 0.03 g of fresh saffron, or 0.007 g of dried saffron.
Saffron (Crocus sativus var kashmiriana) is a very important high value low volume condiment and a cash crop of Kashmir. Its cultivation started around 550 AD. As late as 1997-98 area under saffron in Jammu & Kashmir was about 5704 ha. Saffron being a rainfed crop suffered due to droughts like situation in the Valley, 1999-2003. As a result both area as well as productivity has reduced. It is predominantly cultivated in Pampore area of Pulwama district; some is grown in Kishtwar area of Doda district and some pockets in Budgam district. During drought period productivity reduced from about 3.0 kg/ha to 1.5 kg/ha in 2003. However, favorable rainfall during 2004-2005 situations improved and saffron production was 125 q with productivity increased to 2.5 kg/ha. Current area under saffron is 3885 ha. Average holding of saffron farmer in Pampore is 0.56 ha. Experiments on increasing saffron productivity by Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir through irrigation during reproductive phase @ 70 m3/ha every 7-10 days; application of nutrients, 20 t/ha of organic manure along with 30 : 20 : 15 NPK, use of corms of 10 g or larger yielded 3.5 kg/ha. Planting cycle in vogue is too long 7-10 years which if reduced to 4-5 years can reduce incidence of corm rot, one of the factors responsible for loss of productivity and net returns. Government of J&K proposes to launch a horizontal expansion of saffron cultivation in all the six districts of Kashmir Valley and the Kishtwar area of district Doda. Saffron is cultivated exclusively on Karewa (geological silt deposits) at an altitude ranging between 1600 to 1750m amsl.
Cost benefit analysis of saffron cultivation depending upon productivity ranges between 1:0.69–1:1.39. Cost input in cultivation of saffron is very high labor component accounts for 47 % and inputs 53 %. Labor in monetary terms on average comes to Rs 87,250/ha (1783.3 US$/ha). It is rather excessive (Tables 1, 2), demanding mechanization through appropriate tools, implements and machines which not only reduce excessive labor but remove drudgery so that educated new generation continues to practice saffron cultivation. Mechanization can also bring precision in metering and placement of inputs, help reduce unit cost of production and enhance productivity.
Please visit to below websites to get information on saffron.
http://www.saffron-spain.com/ingles/...n.html#cultivo
http://www.indianspices.com/html/s062csfn.htm
http://www.uni-graz.at/~katzer/engl/Croc_sat.html
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