Saffron (Crocus sativus): Production and Processing

Front Cover
M Kafi
CRC Press, 4. jaan 2006 - 252 pages
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 antioxidan
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Historical Background Economy Acreage Production Yield and Uses
1
Saffron Botany
13
Saffron Ecophysiology
39
Saffron Production Technology
59
Irrigation
79
Saffron Pests Diseases and Weeds
91
Genetics Sterility Propagation and in vitro Production of Secondary Metabolites
111
Economic Aspects of Saffron
139
Role of Indigenous Knowledge in Traditional Agriculture with Emphasis on Saffron
155
Processing Chemical Composition and the Standards of Saffron
169
Research Strategies
221
Index
241
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information