Annex White book.pdf

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ApbBMarking of two different areas (A) 199 and (B) 120 of theprimary pairs responding solemnly to saffron from the regionof La Mancha. (Z1:Saffron from La Mancha, Z2: Iran 1, Z3:Iran 2 and Z4: Greece)97
Page 1 and 2: REGIONAL SAFFRON CULTIVA-TION AND H
Page 6 and 7: A1.3 TRADITIONAL SAFFRON CULTIVATIO
Page 8 and 9: The second formula (b) is more effi
Page 10 and 11: In Western Macedonia, the bulbs are
Page 14 and 15: not use any fertilizers at all. Gen
Page 16 and 17: against weeds without negative effe
Page 18 and 19: up the soil in different locations
Page 20 and 21: Saffron field at peak of its vegeta
Page 22 and 23: ing takes place after 7 or 8 years.
Page 24 and 25: A1.4.2.2SortingThe machinery used f
Page 26 and 27: A1.5.1.2 Annual, biannual and trien
Page 28 and 29: A1.5.2.3. Mechanized forced cultiva
Page 30 and 31: Separation of flowers (Corongiu)
Page 32 and 33: the weather is rainy during harvest
Page 34 and 35: In Castile-La Mancha, the wet stigm
Page 36 and 37: A2.4 SAFFRON CLEANINGIn Western Mac
Page 38 and 39: Harvesting (Corongiu)
Page 40 and 41: A3.1 STORAGE BEFORE PACKAGINGIn Cas
Page 42 and 43: A3.2.4 Saffron sorting, mixing and
Page 44 and 45: B) Tin foil packages 28g (package 6
Page 46 and 47: 138
Page 48 and 49: Saffron flower (UCLM)
Page 50 and 51: plies techniques used in European p
Page 52 and 53: to the procedure described by Moret
Page 54 and 55:
quality of the saffron spice. One o
Page 56 and 57:
A4.1.2.1 Saffron humidity and volat
Page 58 and 59:
A4.1.2.5 Foreign materialsThe term
Page 60 and 61:
A4.1.2.9 UV-Vis SpectrophotometryTh
Page 62 and 63:
A4.1.2.10 SOIVRE method for colorin
Page 64 and 65:
ISO/TS 3632:2003Quality norm for fo
Page 66 and 67:
Sensory profile of saffronAstringen
Page 68 and 69:
Odor is a sensation perceivable by
Page 70 and 71:
ml of water and adding 20 ml of amm
Page 72 and 73:
In case of interferences at the fin
Page 74 and 75:
- Injection volume: 50 ml- Moving p
Page 76 and 77:
A4.4 PESTICIDE RESIDUESThe European
Page 78 and 79:
liquor, 25 g of saffron in steriliz
Page 81 and 82:
COMMERCIALIZATION ANDCONSUMPTION DE
Page 83 and 84:
COMMERCIALIZATION ANDCONSUMPTION DE
Page 85 and 86:
Cultivation activitiesSoil preparat
Page 87 and 88:
Page 89 and 90:
Cultivation activitiesSurface ferti
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Cultivation activitiesDate Amount U
Page 97 and 98:
Cultivation activitiesWeed controlS
Page 99 and 100:
A5.1.1.4. Technical - economical in
Page 101 and 102:
Italy Spain GreeceAverage gross pro
Page 103 and 104:
c) Radioactivity2) Taxes and other
Page 105 and 106:
A5.2.2REGIONAL CONSUMPTIONInformati
Page 107 and 108:
A5.2.3CONSUMPTION DEPENDING ON SALE
Page 109 and 110:
Zone I - NorthwestYear 2003 2004 20
Page 111 and 112:
In Greece the total volume of saffr
Page 113:
BIBLIOGRAPHY
Page 116 and 117:
de Fitopatología 71, 18-28.Buonaur
Page 118 and 119:
azafrán (Crocus sativus L.). Traba
Page 120 and 121:
Rubio, P. (1985). Estudio socio-eco
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