Past, Now, Future of Saffron


The world history of Saffron

Different historical reports, travel accounts and geographical resources indicate that saffron has only been growing in Middle East in the ancient times. In the reign of some kings of Middle East countries, some kinds of saffron became international l y famous. Consequently, by descend of that ‘ king who supported agriculture, saffron became unimportant again.
However, in recent decades the development and revival of saffron cultivation are quite prevailing. The most important and fertilize regions for saffron are the limitations of Iran Plateau and Spain (between 30 and 40 degrees of North latitude). Although the fame and quality of saffron has always been dependant on its origin (Iran), now a days, the reputation of some other countries in this n1atter is being observed.

By the way, transferring saffron in the vast geographical scope was performed by Iranian and Muslims after the ascend of Islam
Iran and Spain have been two producing and exporting poles from far past. Adam Mens in his book “Islamic Culture in the Fourth Century” has written about saffron: “Because of its high price, saffron has been cultivated in rare regions like Damascus and South of Persia . But its origin has been old Media (Hamedan)”. At the same time, large amount s of saffron have been exported from city of Tolaytal to m any other places
Mr. Sharif Edrisi (12th century A. D.), while describing the old Spain,refers to cultivation of saffron in cities like “Vaadiot A I-Hejazeh” and “Byaseh”. He added that these cities ha d fertilized farming lands so they produced large a mount s

Saffron at the Future

The modern world has influenced human in all aspects of life. If the consumers were important for producers inn ear past, now the method of satisfying the consumers has become the producers’ concern. The quality superiorities are among the most important achievements for the producers . A producer who proudly presents his saffron as the best quality product is on the other hand always worried of the abusers who need to sell their w1qualified saffron under the name of the famous ones. A sever supervision was needed to prevent abusing and the loss of fine products.
Nowadays, before a customer pays attention to the price of saffron, tries to distinguish the quality level. The vast saffron fields in Iran has ca used every tourist who is familiar with saffron to be surprised and confess that due to the production range, lran is the govern or of the world m arket.

Saffron farmers in some countries like Greece are unsparingly supported not only by their own govern m ents but also by European Union.
The saffron known in Australia and Europe as “All Red” has the same quality as “Sargol” saffron in Iran. So, by retaining its quality during drying process and by concentrating on packing, we shall gain its proper place at the level of “All Red ” and even higher than that.
Despite all the supports behind it, “All Red” Greece safhon willlose its quality after two years. It is caused by the moisture absorption. Moisture absorption is the secondary problem after drying and packing saffron.

Despite all the supports behind it, “All Red” Greece safhon willlose its quality after two years. It is caused by the moisture absorption. Moisture absorption is the secondary problem after drying and packing saffron.

“Allen Zitta”, as a famous food and cooking researcher and who had attended the saffron celebration in Torbate Heidarieh; Iran, emphasized that a lthough saffron of Iran is entangl ed with Khorasan province, correct production and presenting saffron to the universal markets will Transfer the main cultural factors of Khorasan and Iran. So, protecting saffron and improving its quality continuou sly mea ns retaining the cultura l su ccesses. Spain’s reign on universal saffron market is quite unrea l.
Although it is supported by the govenunent and the European Union, what is presented to the markets with Spanish label is not clear to be really produced in Spain. A country like Iran is fulfilling the la rgest of the worlds’ need and other counh•ies are quite lower than Iran. Soth e first idea that is formed in every logic mind is that the Iranian saffron is sold under with the labels the nan1e of other su pplying countries.
All the experts and reporters unanimou sly suggest that we shall do our marketing processes ourselves. They believe that we shall even avoid selling saff ron to un know n buyers.

Although major saffron traders are often the producers, lack of balance in the production amount & marketsh are is quite clear. Countries like Iran, Spain, Greece, Morocco, Italy, NewZealand, France and Switzerland shall become more unified and make other countries understand about the real production conditions. By forming direct markets through internet, they can regain the lost balance of production and universal market share.
However, maybe lranian producers do not feel the danger because of their confidence in the purity of their product. Indeed, no saffron may think of competing with that of lran. Proper classification, drying, storing and packing will approach lran to its real place in world mar ket to a great extent. Undoubtedly, the saffron international market will be for Iran in near future, keeping in mind not to lessen the present quality.
The producers and companies which support the farmers are expected to formulize a multi sided program in cultivation, growing, harvesting and presenting processes in order to improve the place of Iran in the world saffron market.

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