Saffron Harvesting - The Most Efficient Farming

Saffron is one of the most vulnerable species which requires utmost importance and care during its growth and cultivation process.

Saffron harvesting is usually done from October to the mids of November. Usually, saffron flowers are delicate so their handling should be done very efficiently. 

The exact time for harvesting depends upon climate and weather temperature. For the saffron bulb growth phase, usually, a low temperature is required. If there is any delay or drop in temperature then it may affect saffron flowering.

Crocus Sativus usually blooms once a year. Other species of saffron which grow in other months may bloom but don’t provide quality saffron. When the saffron flowers are cultivated since they remain wet therefore are majorly vulnerable to the environment. To protect them efficient methods are required to be followed to acquire good quality saffrons.

Harvesting of saffron takes 10 days with a time period of 4-5 hrs, therefore it is required to keep a check on the equipment. To get I Kg of Saffron, stigma from 150000 flowers are required to be plucked.

Usually, it is recommended to do harvesting manually. Saffron harvesting machines even bought might not be very useful as the saffron lasts just for a very short period of time. The harvesting machine can be used for 10 days and sold or should be transferred to the next farmers.

For easy cultivation water content checks should be regularly monitored. After harvesting flowers, the next part is drying which is the most significant step. It should be assured that stigmas get dried on the same day of harvest to avoid loss of quality. After the cultivation process, there should be thorough cleaning to avoid any contamination further.

The most traditional way to dry the saffron is roasting stigmas over a hot coal or wood fire. They can be spread on a mesh with grids and also should be regularly monitored.

In modern techniques usually, the saffron is kept on baking paper and then put inside a convection oven within a temperature range of 50 -60

degrees Celsius for 15 - 30 mins. They should be removed when the fragments are no longer sticky and become crispy.

After the harvesting, cleaning, and drying process, we are at storing stage. They should be stored in a dark cool place, they can be placed inside jars or containers which prevent moisture. This way they can be preserved for one to two years without any loss of quality.

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