Development of an Internationally Competitive Australian Saffron Industry

  • 37 pages

  • Published: 17 Oct 2007

  • Author(s): Gregory, Mr M.J., Menary, R.C., Professor

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Saffron is produced from the careful separation and drying of the stigmas from the flowers of Crocus sativus and is (w/w) the world’s most valuable culinary spice. It is also currently receiving renewed worldwide interest for its medicinal properties.
This report describes research conducted for the purposes of:
-Evaluating the quality of saffron spice produced in Australia

-Determining how that quality may be improved through altered post harvest methodologies

-Investigating the potential for new product development from the waste flower parts and corms currently discarded.

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