Saffron Farming

Saffron is the most expensive spice in the world and it is derived from the dry stigmata (thread like parts of the plant) "Crocus Sativus"- Popularly known as "Red Gold", Kesar,  Zafran.  Saffron can be grown  anywhere in the world and growing it is very simple and accessible to anyone. Generally, Saffron price depends on the intense labor needed to harvest the crop, not because it is difficult to grow. 

Saffron is mainly used in culinary seasoning and to get color, Cottage Cheese, Biryani, Meat, liquors, Cakes, Confectioneries, Breads and Mughlai dishes. It is commercially used in perfumes and cosmetics. For medicinal use, it is used in fevers, Ayurvedic treatment to heal arthritis, impotence and infertility. 

In Saffron farming, the kind of soil is more important than the climate of the area where it is intended to be grown. Saffron thrives best in warm sub-tropical climate and can be at 2000 meters of main sea level. An optimum period of 12 hours Sun light is desirable. Low temperature along with high humidity during flowering season affects flowering of the Saffron crop and spring rains boost the production of new corms - a rounded underground organ present in the plant. When it comes to soil, it grows well in acidic to neutral, gravelly, loamy and sandy soils. 

The best planting season is from June to September and flowering starts in October from the year it is planted. Generally, winter will be the vegetative growth season and leaves will be dried out in the month of May. Corms can be planted directly in the main field or in pots (indoors and outdoors). It should be planted 12 to 15 cms deep by maintaining 10 to 12 cm spacing between them. Irrigation is not needed, however in case of prolonged drought and hot season it can be carried out depending on the soil moisture content. Generally, corms multiply from one year to the next and one corm get 5 corms after 3 years  of planting. Plant should be mulched with saw dust. Weedicides can be used to check complete weeds in the saffron field. 

Farmers should apply about 35 tonnes of well decomposed farm yard manure in the field before planting. Annually, fertilizer application of 20 Kg 'N', 30 Kg 'K' and 80 Kg. P' per hectare is beneficial in autumn and and immediately after flowering. There are three main diseases found in the saffron. Rabbits love the Saffron leaves and it is better to have a secured fence to protect the crop from these predators.

Flowering starts in the month of October and last for a month. Harvesting should be done when flowers are in full bloom stage and early morning is preferred. After harvesting the flowers, extract the red pistils from from the flowers. Drying of filaments can be done by putting the pistils on a sleeve in a well ventilated between 45 to 60 C degrees for 15 minutes. (well ventilated food dryer, in an oven with Door slightly open, under the sun outside). 

Generally, fresh saffron does not have any taste and it will be best that dried saffron should be placed in an Air tight container away from the light for at least one month before its consumption. Generally, 150 to 160 Saffron flowers are needed to make one gram of dried saffron. During first year of plantation, 60 to 65% of corms will produce one flower each and in subsequent years, each corm will produce 2 flowers. 

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