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Almost all saffron grows in a belt from Spain in the west to Kashmir in the east. In 2014, 250 t (250,000 kg) were produced worldwide. Iran is responsible for 90–93% of global production, with much of their produce exported.

In the 21st century, cultivation in Greece and Afghanistan increased.Morocco and India were minor producers.In Italy, saffron is produced primarily in Southern Italy, especially in the Abruzzo region, but it is also grown in significant numbers in Basilicata,Sardegna, and Tuscany (especially in San Gimignano). Prohibitively high labour costs and abundant Iranian imports mean that only select locales continue the tedious harvest in Austria, Germany, and Switzerland—among them the Swiss village of Mund, whose annual output is a few kilograms. Microscale production of saffron can be found in Australia (mainly the state of Tasmania), Canada, Central Africa, China, Egypt, parts of England France, Israel, Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania). Greece is a saffron producer with a history of 3 centuries of cultivation of a saffron called Krokos Kozanis, having started exports to the United States in 2017.

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