1st Edition
Saffron (Crocus sativus) Production and Processing
252 Pages
by
CRC Press
252 Pages
by
CRC Press
Also available as eBook on:
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.... Read more
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
Biography
M. Kafi, A. Koocheki, M. H. Rashed and M. Nassiri
