Saffron (Crocus Sativus): Production and Processing

Front Cover
M Kafi, A. Koocheki, M.H. Rashed
Science Publishers, Jan 4, 2006 - Science - 244 pages
2 Reviews
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.

What people are saying - Write a review

User Review - Flag as inappropriate

No book

User Review - Flag as inappropriate



Saffron Ecophysiology
Processing Chemical Composition and the
Research Strategies

Other editions - View all

Common terms and phrases

Bibliographic information