1st Edition

Saffron (Crocus sativus) Production and Processing

Edited By M Kafi, A. Koocheki, M.H. Rashed Copyright 2006

    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 antioxidant effects, interest in this plant has increased. The book presents a comprehensive account of saffron which includes the historical background, acerage underproduction, yield and applications, botanical ecophysiology, production technology, irrigation, pests, diseases and weeds, genetics, sterility, reproduction and production of secondary metabolites by in vitro method, economic aspects, indigenous knowledge in saffron production, processing, chemical composition and quality control, and research strategies.

    Historical Background
    Yield and Uses
    Saffron Botany
    Saffron Ecophysiology
    Saffron Production
    Saffron Pests
    Diseases, and Weeds
    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


    M. Kafi, A. Koocheki, M. H. Rashed and M. Nassiri