SAFFRON PRODUCTION TECHNOLOGY IN NEPAL

Sailesh Shrestha ()
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Sailesh Shrestha: Department of Horticulture, Institute of Agriculture and Animal Science, Tribhuvan University, Kirtipur, Kathmandu, Nepal.

Malaysian Journal of Halal Research Journal (MJHR), 2024, vol. 7, issue 1, 33-37

Abstract: Saffron (Crocus sativus L.), a perennial herbaceous monocot from the Iridaceae family, is renowned as the most expensive spice globally due to its esteemed flavor, aroma, and color. It originates from Asia Minor, saffron thrives in Mediterranean climates with specific soil and climatic conditions. In Nepal, saffron cultivation has started in regions such as Jumla and Makawanpur. Despite its economic value, saffron cultivation faces challenges due to its sterile seeds, reliance on corm propagation, and labor-intensive harvesting. Different parts of saffron like flowers, dried stigmas, and styles are used in various industries, including food, pharmaceuticals, and cosmetics. Its cultivation requires specific soil and climatic conditions, careful selection of corms, and precise irrigation and fertilization practices. This paper offers an in-depth review of saffron’s botanical characteristics, cultivation methods, applications, and challenges, particularly in enhancing production in Nepal.

Keywords: Cultivation; Economic value; Technology; Saffron; Spice. (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbmjhr:v:7:y:2024:i:1:p:33-37

DOI: 10.26480/mjhr.01.2024.33.37

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