Understanding of Saffron

Farming Cycle - Pre Harvest

01

PLOUGHING

JUNE

02

SOWING

JULY/AUG

03

PLOUGHING

SEPTEMBER

04

IRRIGATION

SEPT/OCT

Farming Cycle - Harvest

01

PLUCKING

OCT/NOV

02

SOURCING

AUG-NOV

03

STIGMA SEPERATION

OCT/NOV

04

DRYING

NOVEMBER

Processing Cycle - Post Harvest

01

PROCESS

RAW MATERIAL

02

SORTING

MONGRA

03

GRADING

SIZE

04

PACKING

FINISHED GOODS

Grades of Saffron

Color

Aroma

Taste

Moisture

No2

NATURAL & ORGANIC

GRADE

200

20-50

70

<12

150

20-50

55

<12

120

20-50

40

<12

80

20-50

30

<12

BGL

Pesticides, Aflatoxin, Microbiology And Chemicals Absent/ Not Detected/BLQ

A

B

C

D

Grades of Saffron

A

200

20-50

70

<12

B

150

20-50

55

<12

C

120

20-50

40

<12

D

80

20-50

30

<12

BGL

Pesticides, Aflatoxin, Microbiology And Chemicals Absent/ Not Detected/BLQ

Benefits of Saffron

POWERFUL ANTIOXIDANT

BOOSTS IMMUNITY

MAY ENHANCE MOOD

MAY ENHANCE MEMORY

MAY REDUCE PMS

MAY ENHANCE SLEEP

GLOWS SKIN

GLOWS SKIN

Usage of Saffron

AYURVEDA

FOOD AND BEVERAGE

SWEETS/MITHAI

PERFUMERY

ICECREAM

HEALTH SUPPLIMENTS

SPIRITUALITY

ESSENTIAL OIL

PHARMECUTICAL

COSMETICS

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