Annex White book.pdf

STORAGE AND PACKAGINGof SAFFRONin SPAIN, GREECE AND ITALYStorage and packaging are two verysignificant procedures for preserving theinitial quality of the saffron spice. Following,various methods applied by producers,producers-traders and packersin Castile-La Mancha (Spain), Sardinia(Italy) and Western Macedonia (Greece)are described in detail.The producer caries out all tasksfollowing saffron harvesting (separationof the stigmas, drying and storage).However, he does not sell products undera specific brand name: his role isto supply the product to the packers /traders, who will perform packaging. Inthe case of producer – trader all tasksare carried out by the same person. Thepacker – distributor, purchases, cleans,sorts out and sells the spice.All these professionals carry the responsibilityof preserving saffron in bestconditions until the product is sold.During storage of saffron, in orderto maintain best possible conditions,following factors should be taken intoconsideration:• Storage duration• Temperature• Relative environment humidity• IR radiation• Sample consistencyDried stigmas for weighing(ERSAT)131