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Date : 2006-01-04
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Saffron Crocus sativus Production and Processing CRC ~ Saffron Crocus sativus Production and Processing CRC Press Book Saffron is a precious spice which is mainly grown in Iran India Spain Greece Italy Pakistan Morocco and central Asian countries
Production of the Saffron spice Crocus Sativus ~ Once the saffron threads are harvested they will be laid out on a dryer at a temperature of around 4045° The Crocus Sativus plant has no more than 12 moisture However in principle saffron has moisture ranging from 5 to 20 The process of drying the saffron threads helps the spice to gain a longer shelf life
Saffron Crocus Sativus Production and Processing ~ The book presents a comprehensive account of saffron which includes the historical background acerage underproduction yield and applications botanical ecophysiology production technology irrigation pests diseases and weeds genetics sterility reproduction and production of secondary metabolites by in vitro method economic aspects indigenous knowledge in saffron production processing chemical composition and quality control and research strategies
9781578084272 Saffron Crocus sativus Production and ~ Saffron Crocus sativus Production and Processing 9781578084272 and a great selection of similar New Used and Collectible Books available now at great prices
Saffron Crocus Sativus Linn — Cultivation processing ~ Saffron is an interesting minor spice with a colorful history In this review article the following aspects of saffron have been covered cultivation producing countries and world trade uses harvesting processing and yields chemistry of the constituents including pigments and volatiles range of variation of the chemical constituents saffron adulterants and methods for their detection
Saffron Production Life Cycle of Saffron Crocus sativus ~ Saffron is the dried stigma of a flowering plant Crocus sativus and is considered the most expensive spice in the world It is a highly prized spice used for both sweet and savory dishes most notably Italian risotto Spanish paella and many Iranian and Asian recipes
Saffron Crocus Sativus Linn — Cultivation processing ~ Saffron is a food spice obtained from the flower stigmas of Crocus sativus L plant which is a member of the Iridaceae family It is use as a food additive since it possesses powerful coloring and flavoring agent Abdullaev 1993Abdullaev and Frenkel 1999
How to grow saffron ~ The cultivation of saffron At the saffron cultivation saffron is collected from the blossoms of Crocus sativus Iridaceae commonly known as saffron crocus or saffron bulbs It is propagated by bulbs called corms Each corm forms new bulbs and this is how the plant multiplies
Production technology and processing of saffron crocus ~ productionproduction technology andtechnology and processing ofprocessing of saffron crocussaffron crocus sativus lsativus l in pakistanin pakistan title allah dad khan 2 Saffron Production in World 2009 Country Production in Tons Iran 300Tons India 6 tons Greek 5 tons Azerbaijan 37 tons Morocco 08 tons Italy 100 kg Turkey 10 kg France 5 kg Switzer land I kg
Saffron Wikipedia ~ Saffron pronounced ˈ s æ f r ə n or ˈ s æ f r ɒ n is a spice derived from the flower of Crocus sativus commonly known as the saffron crocus The vivid crimson stigma and styles called threads are collected and dried for use mainly as a seasoning and colouring agent in food
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