Showing 3 results for Saffron
J. Torkamani,
Volume 4, Issue 3 (10-2000)
Abstract
The main objective of the present study was to investigate the production and marketing of Iranian saffron. About 99% of Iranian saffron is produced in Khorasan Province. Therefore, Khorasan was selected for the current study. Data were collected through the stratified random sampling method from 232 saffron producers in Torbat Heidarieh, Ghaenat and Gonabad regions through interviews in fall 1999. The production functions of saffron were estimated by using transcendental forms for the three study regions. Technical efficiencies for saffron producers were estimated using transcendental stochastic frontier production functions. Finally, wholesale, retail and marketing margins as well as marketing efficiency were estimated.
The results of the current study revealed that farmers were not using some of the inputs optimally. Study of the technical efficiency of saffron growers indicated that there was a considerable possibility of increasing production by increasing farmers’ efficiencies. The average of wholesale, retail and marketing margins of one kilogram of saffron were estimated to be 483, 410 and 893 thousand Rials, respectively, in the three study regions. Also, marketing efficiency was calculated at 155%. Finally, a marketing channel as a part of marketing strategy was proposed for Iranian saffron.
A. A. Azizi Zehan, A. A. Kamgar-Haghighi, A. R. Sepaskhah,
Volume 10, Issue 1 (4-2006)
Abstract
Iran with a cultivation area of 45000 ha and production of 150 ton/year is the number one saffron producer in the world. Planting of large size corms will increase flowering, but production of corms (number and size) may be affected by irrigation method or frequency. In this research which is performed in the farm of College of Agriculture, Shiraz University, the effects of method and frequency of irrigation on corm production, and the effect of produced corms on flowering were evaluated in two consecutive years. Two irrigation methods (basin and furrow) with four levels of irrigation frequencies (12, 24 and 36 days and dryland farming) were applied. In August of 2000 sample corm was taken from every plot, and the effect of applied treatment from previous growing period on corm production and the effect of produced corms on future flowering were evaluated and analyzed. Based on the results, in furrow irrigation, total number of corms and total number of corms smaller than 4 gr is significantly higher than basin irrigation. In all of the above cases, irrigation frequencies did not show a meaningful difference between themselves or in comparison with dryland farming treatment. Total weight of corms and number and weight of corms larger than 8 gr in basin irrigation were more than furrow irrigation. This is to the extent that it is considered as the main reason for the difference in the flowering of corms, and has caused the flowering of basin irrigation to be significantly higher than furrow irrigation. In basin irrigation, irrigation frequencies of 12 and 24 days had the highest amount of flowering. No significant difference was observed on average corm production between the treatments in the two irrigation methods. However, irrigation treatments in both irrigation methods showed significant differences when compared with dryland farming treatment. So, basin irrigation with irrigation frequency of 24 days is preferred over furrow irrigation due to lower water consumption and production of larger size corms which is effective in flowering.
M Bolandi, F Shahidi, N Sedaghat, R Farhosh, R Ghasemzadeh,
Volume 13, Issue 47 (4-2009)
Abstract
Saffron is one of the most important crops in Iran and the quality of its dried stigma is highly depended on the processing and storage conditions. In this study, the effect of different storage conditions in terms of temperature (20, 30 and 40°C) and water activity (0.32, 0.52 and 0.75) during 12 weeks storage on color strength, aroma and bitterness of saffron were investigated. In order to study of moisture (water activity) different saturated solution of MgCl2, Mg(NO3)2, MgBr2 and NaCl in the various temperatures were used. Results showed the color strength decreased as temperature increased. Increasing of water activity resulted in deterioration of crocin and consequently decreasing of color. Furthermore, after 12 weeks of storage, the color strength had a noticeable decrease, the bitterness also decreased but the aroma increased.
