Production Of Saffron And Kashmiri Dry Fruits
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The History Of Kashmiri Saffron
Saffron is a precious spice of the world and a famous crop of Kashmir mostly cultivated in Karewa lands of Pampore (J&K). In Pampore area some people believed that saffron flower has been gifted to a Saint Shoga Baba Sahib(R.A) some 400 years ago but as per research study its beginning goes as far back at 250 B.C, when Maharaja Ashok ruled Norhtern India. Most of the historians have given documentary description that Shivaji first cultivated the corm at Pampore and it is said that the corm has been brought from Aleppo to Spain and then to Kashmir in 961 C.E after that the crop has faced the tyrannies and oppressions of some rulers from 16th to 20th century A.D. Today the greatest saffron producing countries are India, Iran, Spain, Turkey and Greece. The largest saffron importers are Germany, Italy,U.S.A,Switzerland, U.K and France. The saffron of India produced in Kashmir is better in fiber, flavour, colour and aromatizing properties as compared to the crop of Iran and some other countries. As per research work of SKUAST J&K regarding comparison of Kashmiri and Iranian Saffron harvest 2006 it has been found that the values of Picrocrocin, saffronal and crocin of Iran are lower than that of Kashmir.The cultivation of saffron in J&K state is still taking plac in prominent arears of saffron city of Pampore district Pulwama with only a small production in Budgam & Kishtawar. Presently the total area of land under cultivation of saffron in J&K is 3785 hectares.
The Cultivation Process
Saffron(Crocus Sativus.L) is a perennial plant with succulant corm belonging to Iridaceae family. The soil of the fields is ploughed frequently so that it is freed from diseases and is soft enabling fertility of the corm. The bulb type saffron seeds are sown in soil about 8 inch deep in the month of August and September every year and allowed to be in soil continuously for 10-15 years. According to the latest research of SKUAST J&K it is better to be rejuvenated after 4 or 5 years only. The form of field is made in such a way that rain water does not get stagnated near the saffron beds in order to airinate the corm, there is need of digging the beds twice a year in June & August. The crop has low annual hydric necessities between 600-700 ml. Saffron is an autumn flowering geophyte and flowers come out in mid October to mid November evry year producing 1 to 4 flower in a cataphyll in linear leaves it is from the flower that saffron is extracted out and dried up in sun by traditional methods.With the research Sher-Kashmir University of Agricultural Science & Technology(SKUAST) people are feeling the importance of introducing scientific methods of cultivation & dryage, etc. For enhancing productivity after taking into account the irrigation aspect of crop which is minimum 7 dosage in August-September & 3 doses in post-flowering stage. The farmers desire to have sprinkle irrigation facility or at least deep bore wells. In the recent years, weeders are been introduced to overcome the costly skilled farming labours. The state government of J&K through SKUAST has come to the rescue of saffron cultivating farmers in many ways & Government of India has encouraged them with the sanction of Saffron Mission to the time of Rs.372 crores which is in force. Therefore, there is every hope of increasing production &improvement of quality of saffron in Kashmir.
SAFFRON FLOWER PROCESSING & GRADING:
The flower of saffron(crocus sativas L.)belongs to the Iridaceae family come in the harvest season and are plucked and picked up by hand manually. The saffron is extracted out from the flower and dried up under the hygenic care. Approximately 1 kg of good quality dry Lacha is obtained from about 15000 fresh flowers. The flower has an underground ovary with a style 9-10 cm long. There are only 3 parts of this flower. The purple colour outer leaves are called petals, the inner yellow leaves are stamens(androcium or male part of the flower) and the inner most crimson colour(red) part of the flower (stigma) with a yellow style is called carpels(gynoecium or female part of the flower) this is the most valuable part of flower called Saffron.
The different parts of flower as identified above are sorted out into the following varities through professional and skillful labourers.
1)LACHA: it is the carpel part of the flower with stigma or red/crimson colour.In the ratio of 70-80% called Shahi Mongra and style/yellow portion in the ratio of 20-25% called Zarda.
2)MONGRA:as explained above, the stigma/red portion cut out from lacha is called Mongra. This is the real saffron and most valuable part of the flower.
3)Zarda: the style or yellow portion cut out of lacha is called zarda.
4)Patti: the yellow colour stamens/androcium part of flower is called Patti.
5)Baksoo: the outer purple colour, six leaves(petals) are called baksoo in Kashmir.
6)Guchee: is made of lacha after twisting ofv many fibers of carpels together and dried up in the shape of a guchee.
7)Dust powder: in the process of cutting out mongra from lacha dust comes out which is called "Veuer" in Kashmiri.
All this process is done manually under hygenic care. The grading of saffron is done normally on basis of fiber, colour and quality because the fiber differs in different fields on the basis of fertility of soil by way of quality of soil hydralyic facilities available and use of organic/inorganic fertilizers.
Secondly, the grading in marketable pure saffron depends upon the size of fiber, lesser moisture content and extraction of complete portion of zarda, choora and powder.
is specially containing superior quality goods due to the opportunity of pure chasing saffron from selected growers by direct contact.
