Saffron (Crocus sativus): Production and Processing, 1st Edition (e-Book) book cover

Saffron (Crocus sativus)

Production and Processing, 1st Edition

Edited by M Kafi

CRC Press

252 pages

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Hardback: 9781578084272
pub: 2006-01-04
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eBook (VitalSource) : 9780429083242
pub: 2006-01-04
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Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. Until recently, saffron was perceived only for its value as a spice. However, with recent research findings pointing to the medicinal properties of saffron such as its antimicrobial, anticarcinogenic and antioxidan

Table of Contents

Historical Background, Economy, Acreage, Production, Yield and Uses; Saffron Botany; Saffron Ecophysiology; Saffron Production Technology; Irrigation; Saffron Pests, Diseases, and Weeds; Genetics, Sterility, Propagation and in vitro Production of Secondary Metabolites; Economical Aspects of Saffron; Role of Indigenous Knowledge in Traditional Agriculture with Emphasis on Saffron; Processing, Chemical Composition and the Standards of Saffron; Research Strategies

Subject Categories

BISAC Subject Codes/Headings:
TECHNOLOGY & ENGINEERING / Agriculture / General