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A4.1.2.10 SOIVRE method for coloring power determinationThis method enables the determination of the coloring power of asaffron fraction sample in less than two hours. Hence, this time-savingmethod is used by the Spanish authorities for controlling the saffron lotsdestined for export to non European community countries. The mainadvantage of this method is that it can be applied in dry sample whilethe ISO 3632 method needs a foregoing humidity and volatile substancesdetermination. For this reason the sample should be dried in a furnacefor 16 hours at 103 o C ±2 o C. Both methods give results in dry matter butthe SOIVRE method shows immediate results. Comparisons in order tofulfill the requirements of the ISO 17025 have taken place. The resultingvalues from both methods are similar and show relative variations of lessthan 2,5 %.In short the method is performed as follows: we weigh a sample ofapproximately 3 gr. The sample is placed in a furnace for drying at 103 o C±2 o C for 30 minutes. After drying we proceed according to the saffron type:grinded and dried saffron should be homogenized with a spatula andshould pass through a 0,5 mm light “sieve”. 95% of the sample shouldpass the “sieve”. Saffron threads and powder should pass at 95% throughthe light “sieve”. We weigh a sample of 1 gr and place it in a bottle (500ml of 3d degree water are added according to ISO3696:1996). We agitatefor 15 minutes and leave the solution to rest for 5 minutes. A fractionsample of 2 ml is received from the middle zone and mixed with 100 mlof water. An instant absorption determination takes place at 440 nm. Theabsorption value is multiplied by the factor 250 and the coloring powervalue is calculated according to following formula:Coloring power (E 1cm1%) = Absorption 440x 250A4.1.3 OTHER TECHNICAL SPECIFICATIONSIn Spain, apart from the Technical Specification ISO / TS 3632 thatdetermines saffron quality, there are other standards, regulations andtechnical specifications to which all enterprises and producers of the sectorhave to comply:Saffron quality standard for foreign trading (NCCEA 1988, 1999): definessaffron qualities and specifications for export.Technical health regulation for treatment, circulation and distributionof spices (RTS 1984): defines the features for imported saffron spicesdestined for the Spanish market.Designation of Origin “La Mancha saffron” (PDO 1999): defines thespecifications for saffron protected by its origin. Applied to saffron, producedand dried in the region of Castile La-Mancha.154
Technical specification for the use of the term “Food quality” for“Aragon saffron” (RT 2003): defines the specifications for saffron derivingfrom specific regions of Aragon.Each standard or regulation has its own technical specifications anddefinitions regarding categories and various parameter values. Table 5.4demonstrates in brief, a comparison of various other standards in relationto the ISO / TS 3632:2003. It shows among others that some parameters,such as coloring power, protected by the Designation of Origin “La Manchasaffron”, respond to more demanding criteria, than those defined bythe ISO.155
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REGIONAL SAFFRON CULTIVA-TION AND H
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ApbBMarking of two different areas
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A1.3.2 Soil preparation before plan
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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 and 44: - The packing material should be ch
Page 45 and 46: side of the package are placed by h
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: Picture 5. UV-Vis absorption spectr
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
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In Greece saffron is used as powder
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BIBLIOGRAPHYAbdullaev, F.I., Frenke
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of saffron plant (Crocus sativus L.
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sativus L.), 183-207.Negbi, M.; Dag
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Tarantilis, P. A.; Tsoupras G. and
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