Books  Botany  Economic Botany & Ethnobotany 

Saffron (Crocus Sativus): Production and Processing

Edited By: M Kafi

252 pages, Col & b/w figs

Science Publishers

Paperback | Dec 2006 | #161380 | ISBN: 157808427X
Availability: Usually dispatched within 6 days Details
NHBS Price: £48.00 $63/€55 approx

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.


* 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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