Scientific production of saffron is one of the necessities of agriculture
Manouchehr Maliki regarding the scientific and basic production of saffron stated: In Torbat-e Heydarieh, Zaveh, Rashtkhar and Khaf cities, about 30,000 hectares are under saffron cultivation. Of these 30,000 hectares, 12,000 hectares are located in the city of Zaveh, which is why it is called the saffron capital of the world. Due to the presence of fresh water, suitable soil and altitude, very good saffron is produced in the region. Although the average harvest of saffron in the country is 5 kg per hectare, but with the scientific methods applied, I also harvested 33 kg per hectare.
Regarding the use of scientific methods in the production of saffron compared to the past, he added: Currently, producers and farmers are much more aware than in the past and about 30% of farmers use scientific cultivation methods. Since 1391, when the ideal cultivation or saffron seed of saffron began and universities and the Jihad Agricultural Organization entered this field and recommended new methods and new nutrients for saffron, the scientific production of saffron has flourished. In general, scientific production has been popular for about 7 to 8 years, and this issue has been seriously pursued for 3 to 4 years, because agricultural costs have increased. There is no time for farmers to work in traditional ways. The value of water, soil and inputs must be well known. However, we have not yet fully achieved scientific production in the country because education has not been done well and is not at the desired level.
This expert in the field of irrigation and drainage stated about the scientific and principled method used in saffron production: Although there are different methods for saffron cultivation, but since 1391 I have been producing the ideal or saffron rosary seed. In this method, the distance between the rows is reduced and the cultivation is done more intensively. Onions are sorted in this way. In this cultivation, the distance on the row is 5-7 cm, the distance between the two rows is 15 to 17 cm and the depth of the onion should definitely be 20 cm. Also in this culture, the weight of onion should be above 8 grams, otherwise the onion will not grow. Today, science has come to the aid of many farmers, and the farmers themselves must make good use of science.
He added: for proper cultivation of saffron, integrated fields should be used so that pressurized irrigation systems can be used well. Also, green fertilizers should be used a few years ago to prepare saffron grounds. These fertilizers increase soil organic matter and lighten heavy soil texture. Saffron is a plant that does not like heavy soil texture because lack of proper ventilation in the soil and water retention in the soil causes saffron onion rot.
Al-Maliki pointed out that farmers must test the soil to grow saffron in the early stages, because past cultivation in the ground increases or decreases various substances in the soil, or these substances may not be absorbable by the plant. The use of organic and biological fertilizers in saffron cultivation is also very important.
He added: Because the fields under saffron cultivation are basically small areas, at present most of the saffron cultivation is traditionally done manually and this cultivation causes the saffron to not grow properly and will cause the field to become thinner. Also in the traditional method, since they can not create the appropriate depth manually well, several onions are planted together at each depth. After two years, these plants will not have proper nutrition. But in intensive cultivation in the fifth year, the land will be emptied and we will have maximum use of land in this method, and in this method, at least 10 to 15 kg of yield will be achieved.
This expert in the field of irrigation and drainage continued: In Iran, we currently have 125,000 hectares of saffron cultivated area, but in my opinion, there is no need for this cultivated area. If 50 hectares of saffron are cultivated accurately and scientifically, it is enough. Of this amount of land under saffron cultivation, 470 tons is the dry yield of saffron, and with this amount, Iran provides 90% of the world’s saffron production. Currently, saffron is used in most parts of the country, but in areas where the altitude is below 1000 meters above sea level, saffron will not have much quality because in this saffron, the three main substances including safranal, crocin and picrocrocin that affect the quality of saffron. There is not enough.
He added: In the future, saffron will be considered and purchased accordingly. Today, saffron cultivation machinery has not expanded as much as saffron cultivation and has not come to the aid of farmers. However, there are machines that are not very efficient and also have a high price.
The expert in the field of irrigation and drainage said: Although saffron is cultivated scientifically and in principle in other countries in the world, including the Netherlands, Afghanistan and even China, none of these countries will have the quality of their saffron as Iranian saffron. Because our country has water, soil and suitable conditions for saffron cultivation.
Regarding organic saffron cultivation, he said: Organic saffron cultivation has different conditions and special standards. In this type of cultivation, any type of input and material can not be used, because this type of cultivation has 3 times. In this type of cultivation, biological fertilizers and organic fertilizers should be used. To determine whether the product is organic, 270 items in the product will be examined, and unfortunately, the laboratories in Iran do not perform this type of test. After the product is approved, the organic production certificate will be issued.
Organic saffron is used to make medicine in other countries because it is an anti-cancer plant and is used to treat eye diseases, al-Maliki said. It has also been proven that saffron is a refreshing plant. We must try to end the sale of raw saffron in the country because saffron is the national capital of Iran.