"Purple-flowered saffron is a
wonderful plant to which nature has given a fascinating
fragrance, a beautiful color, and a host of other
qualities. Believed to have been originally native to
the Mediterranean area, Asia Minor, and Iran, the
saffron crocus has long been cultivated in Iran and was
taken from this country a number of other parts of the
world as a result of trade after its high quality and
distinctive properties were understood over centuries of
for its golden-colored ,pungent stigmas, which are dried
and used to flavor and color foods and as a dye, saffron
cultivation is a particular Iranian agricultural product
whose method or producing and preserving used to be an
unspoken secret for many years in the hearts of the
Iranian farmers who tied to limit its cultivation to
within the confines of their own lands so that in this
way they could keep its near monopoly.
strong , exotic aroma and bitter taste , saffron is
named among the sweet-smelling herbs in the Song of
Solomon . A golden-colored water soluble fabric dye was
distilled from saffron stigmas in India in ancient
times. Shortly after Buddha died ,his priests made
saffron the official color for their robes. The dye has
been used for royal garments in several cultures .
a perfume, saffron was strewn in Greek and Roman halls,
courts, theaters and balls ;it became especially
associated with the hetaerae,
a professional class of Greek courtesans .The streets of
Rome were sprinkled with saffron when Nero made his entry
into the city"
Kashmir are among regions where saffron was cultivated
for the first time ,and its cultivation development in
other parts of the world is regarded as a consequence of
wars and conquests by foreign armies, When Spain was
conquered by the Muslims some products cultivable in
territories under Muslim influence were taken there for
cultivation in about 961 AD. Saffron is mentioned in an
English leech book, or healing manual of the 10th
century but may have disappeared from western Europe
until reintroduced the crusaders.
is supposed to have been introduced into China by the
Mongol invasion who took its bulbs from Iran. It is
mentioned in the Chinese material medical (Pun
manner of dissemination has continued to this very day
in different methods to regions whose climatic
conditions allow for its cultivation .As the latest
immigrants to the United States, some Iranians have
taken up its cultivation in the state of California.
crocus, crocus sativus ,is a bulbous perennial of iris
family (Iridaceous). Its plant has long and narrow
leaves with no petiole and grows directly form but also
grow occasionally in clusters.
the long experience with the cultivation ,and the
transfer of methods of growing and harvesting from
person to person ,
generation to generation ,Iranian saffron has managed to
keep its distinctive qualities in comparison with those
produced in other regions of the world .That might also
explain why Iranian saffron enjoys such an exceptional
recognition for its fragrance,
and color at international markets .
of the regions Where saffron is grown will provide
testimony to the Knowledge of cultivating it was
transferred from Iran to other regions . In general ,
the cultivation centers of saffron are in those regions
which had political and commercial contacts with Iran.
main saffron cultivation areas in Iran are in eastern
and southeastern parts of the country ,The Khorassan
Province regions has managed to achieve an excellent
position on the production and export of saffron over
the years , To the extent that some 90% of saffron
production in Iran is obtained from there .The Qayen
region in this province is well Known for its quality
other regions in Iran with a history of cultivation but
their production have been mainly for domestic
consumption with minor role in the country's export.
These regions are in Fars Province ,The Estahbanat
mainly ,and part of Kerman Province whose Production is
presently on the rise. In general ,since the cultivation
of saffron requires strong sunshine and warm climate
with clayey or sandy land, the eastern part of Iran has
a specially suitable environment for its cultivation .
The land area under cultivation in Kerman is estimated
at 6,000 hectares.
cultivation of saffron needs an extreme climate; hot and
dry weather in summer and cold in winter. The land must
be flat and without trees. In Iran Farmers don't use the
Chemical material for cultivation and it is 100%organic.
cultivation is done on a cyclical basis, and that after
the lapse of seven to nine years, the land in question
should be switched to another crop such as grains fir a
period of approximately seven years so that the land can
restore its lost nutrients.
done on the production of saffron indicate that the
maturity or age of land has a direct bearing on the
volume of production ,and that after the lapse of
approximately seven years from the outset of cultivation
,the land's productivity begins to decline. However the
average harvest from every hectare of land is between 10
to 20 kg under normal conditions .Between the second and
the seventh year ,the production would fluctuate from 5
to 20 kg per hectare , and that from every 1,000 grams
of flower , Some one percent or 10 grams of saffron is
our central office in Qayen we select the bulbs of
saffron very carefully , We always use the young bulbs
(2,3 years old) in order to get the better.
sowing takes place in the months of june and july . The
bulbs are placed in ridges of about 20-cm depth. The
distance between the bulbs should be of 10 cm.
sowing of bulbs is a very hard job because it is done by
harvest of saffron requires extensive manpower, and is
generally regarded as a labor-intensive endeavor and
includes three stages as follows.
harvest of saffron crop begins with picking of the
blossoms and separating the stigmas from them. The
harvest period is traditionally from late
September to the late December. The process should begin
early in the morning before sunrise , and the period
within which the blossoms are at their maximum are from
15 to 20 days.
stigmas thus collected are placed in shade in a warm and
dried room for five to seven days in order to dry. In
some cases the drying is done in a ritual of roasting of
roasting. And finally , after the stigmas are dry , They
are variously packed and away from light and humidity.
Drying process is very important
because the stigmas of saffron have high level of
moisture and in order to preserve the Chemical
properties like Crocin , stigmas must dry properly and
store carefully in Standard condition. Here in Tarvand
we use the latest methods for drying the 11tons of
saffron which we yearly deal.
drying process we sort and collect different qualities
and manage the necessary analysis base on ISO 3632
Saffron Co. is the only company in field of saffron in
the world which manage all the process from cultivating
to final export packing .