Introduction
Saffron or “red gold”, familiar to cooks, is the most expensive spice in the world. But considering that it is popular with many, it can also be cheated. Most of the world trade is based on the quality of saffron, and most of the time the characteristics of pure saffron are not considered. So, what is worthy of the name saffron?
To advance in global markets, having specialized laboratories and quality analysis is done with a high standard. But in order to have the best saffron, it is necessary that all stages of planting, growing, harvesting, and packaging are done completely and professionally.
The national standards of saffron are as follows:
- National Standard 1-259: With the title of saffron and its characteristics (including determining the characteristics of packaging, marking, and sampling), one of the most important items of interest in the global market is the possibility of tracking and referring to the main producer. If the manufactured goods can be tracked, importing companies and countries can have health specifications, production dates, and re-requests from the manufacturing company, which will bring a kind of trust in the global market for Iranian saffron.
- National standard 2-259: with the title of saffron and the test methods of Iran’s national standard 2-259, including checking the amount of cream with stigma, moisture of saffron, ash, extract soluble in cold water, foreign substances related to the plant and extraction environment and detection of colors It is addictive. Also, the measurement of bitterness, saffron aroma, and saffron coloring are also checked.
- National standard 1197: related to the measurement of saffron ash
- National standard 3659: Saffron sampling method
Also, the International Organization for Standardization (ISO) has defined many specific standards for saffron. In addition to this organization, the European Union, the American Food and Drug Administration (FDA) and other reputable institutions have also developed and presented such standards.
International standard ISO 3632
The ISO 3632 standard is one of the main standards that you should consider if you intend to produce, process and pack quality products for export. This standard helps you check the quality of the saffron produced. The ISO 3632 standard was compiled in 1980 with the development of competition in the market, and today it is one of the most reliable and main criteria for evaluating the quality of saffron. This standard is compiled in two parts: saffron characteristics and saffron test methods.
Saffron product specifications, saffron quality test,s and testing methods are carefully described in this standard. In this standard, there are also instructions regarding the packaging of saffron. Also, if your product is produced and evaluated according to this standard, it is necessary to include the compliance of the product with this standard on the saffron packaging that you supply.
International standard ISO 21983:2019
The latest standard developed by the ISO organization is the ISO 21983:2019 standard, which was first published in 2019. The main effective factor in the quality of saffron is paying attention to the correct harvesting, processing, and packaging methods. Familiarizing with the principles of harvesting flowers from farms and paying attention to the conditions of transportation from the farm to the processing place plays an important role in preserving the taste, color, and other characteristics of saffron. In addition, the processing method of separation, stigma collection, and drying methods are very important. This standard provides guidance on the correct principles of harvesting, transportation, stigma separation, drying, and storage of saffron to help producers provide quality products. Designed higher.
