What Makes Saffron So Precious?
Saffron is one of the most expensive foods in the world. Therefore it is renowned as Iran red gold. The root of this high price can be its rarity, which its growing depends on the specific climate. But of course, the cultivation as well as the laborious harvest of this product and the low utilization time of saffron can be another reason for this high price.
We want to take a brief look at planting and harvesting sequences of saffron:
Saffron is propagated by planting Crocus bulbs in soil. Depending on the depth of planting of the Crocus bulbs and soil texture, saffron flowers blossom within one through two weeks after the first irrigation and they made the land violet.
Average saffron Crocus has three red stigmas, which its weight and quality depends on the area of cultivation and soil.
To obtain a kilogram of dry saffron, 110,000 to 170,000 saffron flowers are required. Also, a worker should work 40 hours to plucks 150 thousand crocus flowers!
It’s easy to understand that harvesting one kilo of saffron from a farm, a typical worker who can work eight hours a day, should plucks saffron about five to six days on the ground.
Of course, harvesting saffron is not that easy!
Saffron crocus are harvested early in the morning and are usually harvested at once, then stigmas are separated from other parts of the flower outside the field. After flowering, there is a maximum of 3 to 4 days for crop harvest, if not picked up timely, the flowers fall and the claws become brittle. Usually, the harvesting period lasts 20 days. Of course, it's better to harvest freshly sown saffron before sunrise, because saffron crocus withered by sunlight and making it difficult to clean it.
The work does not over here! After harvest, saffron crocus should be clean granular so that the red parts (stigmas), is separated from the crocuses and is ready to be used after drying.