Tibetan saffron

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The price of saffron is very expensive and has the reputation of “red gold”. Its unique scent has a very comfortable feeling, and its brewed water is golden yellow, bright and noble, once known as the color of the emperor. The saffron was originally produced in the Western Regions, hence the name saffron. Later, it was introduced to India from the Mediterranean coast. It was also a saffron, and it was introduced into China from India through Tibet. It is also called saffron. In fact, Tibet did not produce saffron in early years. The success of introducing saffron in Shannan, Lhasa and Changdu areas has been a success in recent years.

Technical requirements for quality of Tibetan saffron I. Source crocus (Crocus sativus L). 2. Site conditions The sandy loam soil with an altitude of 2000m to 4500m, soil thickness ≥30cm and pH 6.50 to 7.60. Third, cultivation management 1. Seed selection: use the disease-free bulbs cultivated in Tibet, the weight of the bulb is ≥25g. 2. Planting management: The bulbs are planted from late September to late October, and the planting density is ≥130 000 plants/hm2. The planting temperature is 10 ° C to 25 ° C, and the soil moisture content is 50% to 65%. 3. Dormant transplantation: In the middle of May to mid-June, the bulbs were dug for indoor dormancy, and in mid-July, the bulbs were naturally transplanted. Sleep and shelf need to be protected from light, indoor relative humidity ≥ 50%. 4. Harvesting and processing: harvested from mid-September to mid-October, picking and stripping filaments on the same day, and drying in time. Fourth, the quality characteristics 1. Sensory indicators: linear, three branches, narrow and wide, about 2.7 cm to 3.0 cm long. The top is fan-shaped and the edges have an irregular tooth structure. The color is dark red or dark red and shiny. The smell is strong and the taste is slightly bitter. 2. Physical and chemical indicators: According to the total amount of crocin-I and safflower-II ≥ 20%, moisture ≤ 9%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to:
Producers within the saffron origin of Tibet may apply to the Tibet Autonomous Region Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of the Tibet Autonomous Region and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of Tibetan saffron is selected by the Quality and Technical Supervision Bureau of Tibet Autonomous Region in the inspection institutions that meet the qualification requirements.