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B) Tin foil packages 28g (package 6 x 28g = 168g)C) Glass jars· 1g jar (package 6 x 1g = 6g and 6 x 6g = 36g)· 2g jar (package 6 x 2g = 12g and 6 x 12g = 72g)Organic saffron is packed:Α) In threads within glass jar:· 1g jar (package 2 x 1g = 2g)Β) In threads within plastic boxes:· 0,5g box (package 12 x 0,5g = 6g)C) in bags as powder:· 1g (package 12 x 1g = 12g and 6 x 12g = 72g and 12 x 12g = 144g)· 0,5g (package 12 x 0,5g = 6g)· 0,25g (package 40 x 0,25g = 10g and 12 x 10g = 120g)· 0,125g (package 4 x 0,124g = 0,50g)A3.3.2 Packaging processIn Castile-La Mancha, (producers – traders) all packaging stagesof saffron, from filling to etiquette attaching, are performed by hand. Itis not common for the producers-traders to apply mechanized procedures.Despite the fact that some packaging enterprises have tried to mechanizepackaging of saffron threads, the majority of the saffron sector carriesout this task by hand. The manual procedures involved are weighingand cleaning. Due to the fragility of the threads that should not breakand the need for accurate weighing, mechanization becomes impossible.Precession scales are used for Saffron weighing in small portions andthe maximum admissible variation is strictly defined by law and relatesto production criteria and customer demands. Saffron powder packed inone use packages belongs to the mechanized tasks carried out by packers– distributors. This procedure is very well developed and packagingenterprises use great efficiency and dosing accuracy machines. Thesame machine can also attach etiquettes on the package.In Sardinia (producer – trader), packaging is carried out by handin most of the cases. Only large-scale enterprises perform mechanizedpackaging with machines that grind the stigmas and supply appropriatedosing. In Sardinia there are only two enterprises of that kind.In Western Macedonia (producer – trader), saffron stigmas areweighted and packed by hand. The self-adhesive etiquettes on the out-136
side of the package are placed by hand. Saffron powder is packed insmall bags by the use of a special machine that weighs and seals thebags. The bags are placed in transport boxes by hand.A3.3.3Use of cover gasesIn Castile-La Mancha (packer – distributor), cover gases are usedin packages. This is a new developed procedure that aims at extendinglife span of saffron as well as at preventing oxidation that reducesthe chemical and organoleptic features of the product. For obtaining apackage under an adequate inert atmosphere, it is important to controlthe package material and ensure vacuum sealing.A3.4 STORAGE AFTER PACKAGINGIn Castile-La Mancha (producer – trader), saffron is packed pursuantto the customer demands. Due to direct retailing, no storage isnecessary.In the case of saffron sold in retail, the packaging material consistsof carton boxes that make transport easier due to their low weight. Theproduct is sold directly from the boxes and is not stored longer than twodays. Storage time by packers – distributors is also very short becausethe product is sold soon after packaging. The packed product remainsin room temperature and humidity but it is recommended to store theproduct even during this short time, in a cool and dry environment.In Sardinia (producer – trader) storage lasts also only few days becausethe product is packed pursuant to the trader demands.In Western Macedonia (producer – trader), the average storage timeafter packing lasts an average of five years.137
Page 1 and 2: REGIONAL SAFFRON CULTIVA-TION AND H
Page 5 and 6: ApbBMarking of two different areas
Page 7 and 8: A1.3.2 Soil preparation before plan
Page 9 and 10: Βulbs without tegumentTests in nat
Page 11: eason is known for preferring the o
Page 15 and 16: A1.3.6 EradicationWeeds cause a los
Page 17 and 18: · Putting smoke cartridges into th
Page 19 and 20: Harvesting of saffron flowers (ITAP
Page 21 and 22: A1.3.8.5 EfficiencyIn Castile-La Ma
Page 23 and 24: A1.4 MECHANIZATION OF SAFFRON CULTI
Page 25 and 26: A1.4.3.2Modifying other cultivation
Page 27 and 28: A1.5.2.2Flowering in storage roomsA
Page 29 and 30: SAFFRON TREATMENTIN SPAIN, GREECE A
Page 31 and 32: SAFFRON TREATMENTIN SPAIN, GREECE A
Page 33 and 34: Separation in Castile-La Mancha (UC
Page 35 and 36: perseverance. Afterwards, the stigm
Page 37 and 38: STORAGE AND PACKAGINGof SAFFRONin S
Page 39 and 40: STORAGE AND PACKAGINGof SAFFRONin S
Page 41 and 42: A3.2.1 Cleaning: removal of foreign
Page 43: - The packing material should be ch
Page 47 and 48: QUALITY DETERMINATIONTECHNIQUES IN
Page 49 and 50: QUALITY DETERMINATIONTECHNIQUES IN
Page 51 and 52: A4.1.1.2Determination through crude
Page 53 and 54: A4.1.1.8extractsCrocine, picrocroci
Page 55 and 56: FeaturesFeaturesI II IIIFlower resi
Page 57 and 58: A4.1.2.3. Ashes non soluble in acid
Page 59 and 60: A4.1.2.7 Ethereal extractEthereal e
Page 61 and 62: Picture 5. UV-Vis absorption spectr
Page 63 and 64: Technical specification for the use
Page 65 and 66: A4.2 ORGANOLEPTIC ANALYSISOrganolep
Page 67 and 68: The saffron is rated on a scale fro
Page 69 and 70: A4.3 ADULTERATIONSDue to its high t
Page 71 and 72: should be controlled and should be
Page 73 and 74: Phase Duration (min) Phase A Phase
Page 75 and 76: Picture 7. Chromatogram at 432 nm f
Page 77 and 78: Seasonal phaseLengthInner diameterO
Page 79: Salmonella identificationThe method
Page 82 and 83: Flowers and stigmas (UCLM)
Page 84 and 85: external cost - are not consumed in
Page 86 and 87: Cultivation activitiesSoil preparat
Page 94 and 95:
Cultivation activitiesSurface ferti
Page 96 and 97:
Cultivation activitiesWeed controlS
Page 98 and 99:
Cultivation activitiesWeed controlS
Page 100 and 101:
A5.1.2 FEASIBILITY STUDYDynamic inv
Page 102 and 103:
A5.1.3.2ClassificationThe purchased
Page 104 and 105:
Following graphic demonstrates that
Page 106 and 107:
As one can clearly see in the graph
Page 108 and 109:
In Italy the total sales value in S
Page 110 and 111:
A5.2.5 A5.2.5 SAFFRON SALES DEPENDI
Page 112 and 113:
In Greece saffron is used as powder
Page 115 and 116:
BIBLIOGRAPHYAbdullaev, F.I., Frenke
Page 117 and 118:
of saffron plant (Crocus sativus L.
Page 119 and 120:
sativus L.), 183-207.Negbi, M.; Dag
Page 121:
Tarantilis, P. A.; Tsoupras G. and
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