Saffron (Crocus Sativus): Production and Processing

About this book

Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. This book presents a comprehensive account of saffron which includes the historical background, acerage underproduction, yield and applications, botanical ecophysiology, production technology, and more.

Contents

* Historical Background, Economy, Acreage, Production, Yield and Uses: M. Kafi et al; * Saffron Botany: M.H. Rashed-Mohassel; * Saffron Ecophysiology: M. Kafi; * Saffron Production Technology: A. Molafilabi; * Irrigation: A. Alizadeh; * Saffron Pests, Diseases, and Weeds: M.B. Shahrokhi et al; * Genetics, Sterility, Propagation and in vitro Production of Secondary Metabolites: A. Bagheri and S.R. Vesal; * Economical Aspects of Saffron: A. Karbasi; * Role of Indigenous Knowledge in Traditional Agriculture with Emphasis on Saffron: A. Koocheki; * Processing, Chemical Composition and the Standards of Saffron: A. Hemmati Kakhki; * Research Strategies: M. Kafi.

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