Research pick: Spicing up the saffron industry - "Revival of Kashmiri saffron industry: an exploratory study"

Saffron is the world’s most expensive spice. It is made from the “threads” or styles of saffron crocus flowers and it takes half a million or so to produce just one kilogram of saffron. It is a delicate spice with uses in perfumery for its scent, cosmetics for its colour, and, of course, in many different cuisines, such as Indian and Arab, where it can add both gentle seasoning and delicate colour to food. Its history stretches back thousands of years perhaps to Central Asia where wild forms of the saffron crocus would have been known to ancient people.

Saffron remains a desirable culinary commodity and in modern-day India, almost 6000 hectares are dedicated to growing the crocus for its threads. Most of that land lies in Kashmir with Pompore at its heart and well known as the hub of the country’s saffron industry, an industry that produces 5 tonnes of the spice annually. This represents a not insignificant proportion of the world production of 300 tonnes, although Iran dominates with 90 percent of world production.

Writing in the Journal of International Business and Entrepreneurship Development, a team from India has explored how the saffron industry in Kashmir might be reinvigorated and perhaps take a larger share of the global market. Asifat Shafi and Parvez Ahmad Mir of the Islamic University of Science and Technology in Kashmir point out that saffron from their region is highly regarded.

The researchers explain that the quality of the product depends on high concentrations of three chemical components – crocin, which is a pigment, safranal, an odorant, and piccrocrocin, which helps gives saffron its unique taste. High-quality saffron, they explain, has at least 190 milligrams per kilogram of crocin, 70 mg of picrocrocin, and 20-50 mg of safranal. They add that adulteration of the product is one of the many problems facing the saffron industry whereby quality is compromised by the addition of inferior ingredients or substitutes.

In addition, those involved in the industry have seen decreased production year on year, there is a lack of entrepreneurial intention, a less than impressive ability to compete globally, and often a lack of awareness among all stakeholders in the industry regarding the uses of saffron, particularly in the area of traditional medicine.

The team has surveyed stakeholders in the Kashmiri saffron industry and their findings suggest that the industry might well be revived by cultivating entrepreneurial intention, introducing public-private partnership, and creating awareness among all stakeholders of the potential for a wide variety of products containing saffron. With the governmental development of the Saffron Spices Park and improved distribution channels, the team says Kashmiri saffron has the potential to become a leading global brand. Ultimately, this will benefit the Indian economy as a whole.

Shafi, A. and Mir, P.A. (2022) ‘Revival of Kashmiri saffron industry: an exploratory study’, J. International Business and Entrepreneurship Development, Vol. 14, No. 2, pp.243–260.