Annex White book.pdf

The saffron is rated on a scale from 0 to 100. The scale is dividedin five groups: excellent (86 points or more), very good (between 85and 71 points), good (between 70 and 56 points), deficient (between 55and 41 points) and not acceptable (40 points or less). The Designationof Origin “La Mancha” is attributed only to saffron with more than 71points (minimum points for “very good”) and with no “deficient” or “notacceptable” in any of the cards columns.The card is divided in three parts: image, gustatory-olfactory sensation,and texture. The descriptions for image, texture and odor of gustatory-olfactorysensation, define the features of saffron threads. Therest is defined by water solution. A short description of the informationcontained in the tasting handbook, regarding the descriptors of thetasting card, is as follows:ImageImage represents 35% of the rating scale. Subject to evaluation iseverything on the sample that can be observed with the help of magnifyingglass (magnified at least 10x).The color and its variations, that depend on the drying method of thesample, are the most important trading parameters. The card attributesgreat importance on these parameters, color occupies 19% of the scaleand is divided in three parameters. All the threads should be homogenous.The tint should be deep red but can also vary from intensive redto tile-colored or orange due alteration of the natural dye substances.Some darker tone appears also, which is the product of intensive dryingand increased humidity. The samples dried in hot air are redder andshinier. The strong red variations are highly regarded. The strong andvigorous intensity of the color is highly regarded as well.The magnifying lens helps allocating various foreign material amongthe stigmas: flower residue, pollen, dust or dirt. If such elements existthe rating is falls and the sample is rejected if more than 0,1 % of foreignmaterial, mould or insects exist.The appearance of the sample involves a specified amount of features:length and width of the stigmas, “trumpet” thickness, perfectjoint of the stigmas to the column and its length (longer than 22 mil) inrelation to the other elements. Most of the points are awarded to jointed,thick, bright and homogenous stigmas, with light yellow or light orangecolumn or with dark straw tint (due to drying).Olfactory and gustatory sensationIt contains an aggregate of parameters such as odor, aroma, tasteand stimulating or aggressive sensations that are noticed in the mouth.The above aggregation of the sensation criteria represents 50% of thetotal points.159