Research Journal of Agricultural Sciences
An International Journal
Saffron (Crocus sativus L.), a sterile triploid of the Iridaceae family, is cultivated for its high-value mauve stigmas used as spice and in various industries. Propagated through corms, saffron's quality depends on key apocarotenoids like crocin, picrocrocin, and safranal, which develop during flowering and drying. The Kashmir Valley, especially the Karewa plateau regions, provides ideal agro-climatic conditions for its growth. However, climate change, poor soil health, corm rot, and reliance on traditional practices have led to declining yields. This study presents a scientific framework for saffron cultivation in Kashmir, covering site selection, corm grading, nutrient and water management, pest/disease control, and modern post-harvest processing techniques. It highlights the role of initiatives like the National Saffron Mission and institutions such as IIKSTC in promoting sustainable practices and value addition. Emphasis is placed on controlled drying, integrated pest management, and scientific harvesting, all essential for quality and economic viability. With proper integration of tradition and innovation, Kashmir’s saffron industry holds significant potential for revival and global leadership.
Research Review | Published online : 01-Sep-2025