Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Saffron (Crocus sativus): Production and Processing

Saffron (Crocus sativus): Production and Processing

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

Hardcover

Technology & EngineeringAgriculture

ISBN10: 157808427X
ISBN13: 9781578084272
Publisher: CRC Press
Published: Jan 4 2006
Pages: 252
Weight: 1.36
Height: 0.70 Width: 6.40 Depth: 9.70
Language: English
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.

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