Saffron is more expensive than before due to climate change

Even in the world of spices, saffron is the most prominent. And real saffron can cost more than INR 350,000, or $ 4,400 per kilogram. Used for thousands of years as a spice, as a colourant and as a medicinal element, more than 150 flowers are needed to make a single gram of saffron.

Kashmiri saffron is the most fragrant spice in the world. 90% of the world’s saffron is produced in Iran, but the fibres of the Kashmiri are thicker and more aromatic, which significantly increases its value. Kashmiri saffron is very whimsical, but 35 years ago the harvest was so large that it took farmers up to six to seven months to harvest and pack the valuable flowers known as “saffron”.

But the finest - and most expensive - saffron in the world comes from Kashmir Valley. (As expensive as it is, the price of Kashmir saffron is likely to get even more expensive in the future, thanks to climate change).

In recent years, the price of Indian saffron has soared on the international market, a kilo of Indian saffron is now available for Rs 3.25 lakh, after jumping from Rs 2.5 lakh per kg a few months ago.

Scarlet sunset

“When I was little, after harvesting, there was no free space on the land to sit down,” says Muzaffar Rashid Bhat, whose family has owned a plot of land in Pampore, South Kashmir for three generations. – On the first day of collecting flowers, we all went out into the field and sang. This was the most special day of the year. Harvesting took months, the whole family worked: parents, brothers, sisters. Now we only need 30 days. “

Muzaffar told Ground Report that all winter the aroma of this spice was in the house, and the hands of all family members shone like gold from working with saffron. Ten years ago, Bhat collected 200 kg of saffron per season, 20 years ago, his parents collected twice as much. Three years ago, the harvest fell to 20 kg, and in 2016 – to 15 kg. In the past, only 7 kg were collected. The same fate befell all the farmers in Pampore.

“Red gold is turning gray” – this is how Kashmiri farmers talk about crop failures. They sell saffron at INR 250,000, or $ 3,400 per kilogram. “Ten years ago I tried to grow apples here,” says Bhat, “but there were no fruits! This land is only suitable for saffron.

Pampore starts preparing for planting saffron in April. The soil is plowed twice so that moisture can penetrate inside more easily: saffron needs a special soil – moist, rich in humus. They are planted in August or September, the land is irrigated with water and left to breathe. By mid-October, flowers begin to emerge from the ground, within a month they are harvested and dried.

“The saffron flower has three parts,” says Muzaffar, a saffron merchant. – Petals – are used in medicine. Yellow fibers – they are of little use. And the red strands are pure saffron, which is what we are looking for.”

One flower gives only three red threads, and to get at least 1 g of saffron, 350 such threads are needed. For a kilogram of spice, 150,000 flowers need to be processed. Not everyone is ready to work like this: dishonest traders in the markets simply dye yellow fibers red, shape them into a bundle and sell.

Saffron cultivation in Kashmir a risky business

High temperatures, droughts and long periods of extreme heat have made saffron cultivation in Kashmir a risky business, prompting farmers to sell large amounts of their land to property developers. Between 2017 and 2018, saffron production in Kashmir decreased by almost 70%. But it has picked up slightly in subsequent years, thanks to the Indian government's National Saffron Mission, which was founded to help save the struggling saffron industry.

The crocus flower is extremely sensitive to weather conditions. A prolonged drought, rain or snow during the harvest period can have a significant, direct and negative impact on the crop. Resulting in lower productivity.

In addition, the weather fluctuations that occurred in Kashmir during this year's (2021) harvest season had a significant impact, resulting in a 40% decrease in the productivity rate this year, compared to previous years, according to statistics.

What Is Saffron?

Saffron is a spice that comes from the flower of the Crocus sativus plant. The spice is made up of the stigmas and styles of the flower, which are hand-picked, dried, and used in cooking, baking, and even medicinal purposes.

Saffron has a distinctive flavor that is described as floral, honey-like, and slightly bitter, and is used to flavor and color dishes such as rice, desserts, and tea. It is also known for its vibrant golden color, which is released when saffron is soaked in hot water or added to other ingredients when cooking.

Saffron is one of the most expensive spices in the world due to its labour-intensive harvesting process and limited availability.

Climate change main reason for high increase

Saffron prices show no signs of slowing down despite expectations of a good harvest this season. Saffron has become 15 per cent more expensive in the last month, mainly due to smaller acreage and crop damage in Kashmir that hit supplies of the prized purple flower.

In recent years, unseasonable snowfall in the region has damaged 30 per cent of his harvest. Farmers have been suffering for the last few years and this year again the harvest has been damaged due to snowfall,” said Abdul Majid Wani, president of the Saffron Farmers Association. "We expect prices to go up."

Since 2013 the price of saffron has continually increased. In 2013, Prices are around Rs 1.15 lakh per kg and in 2012 price of Rs 45,000, an increase of more than 150 per cent due to a drop in production in India and Iran. Now the price of saffron is more than 4 lakh due to the decline in the production of saffron.

Weather conditions are the main reason for the sharp increase in the price of saffron. The crocus flower is extremely sensitive to weather conditions. A prolonged drought, rain or snow during the harvest period can have a significant, direct and negative impact on the crop. Resulting in lower productivity

Decreased by 65% in 20 years

According to the Kashmir Department of Agriculture, Kashmir's saffron production has decreased by 65% in the last two decades, from 16 metric tons to 5.6 metric tons.

In the last 10 years, low yields have become a deterrent for farmers and many of them have already switched to other high-yielding crops such as apples and walnuts.

The saffron cultivation area has shrunk at a rapid rate from about 5,707 hectares in 1996 to 3,875 hectares in 2010-11.

In 1997, about 16 tons of saffron were produced here. Due to severe drought in the early 2000s, the harvest fell to 0.3 tons. For 13 years, the yield increased to 9 tons per year, but in 2012 there was a flood and a lot of nutrients were washed out of the soil. Farmers say that the bulbs simply cannot grow on the affected soil. Now, the harvest was less than 10%.

City of saffron

Pampore, where Muzaffar lives, calls itself “the city of saffron”. The spice became popular during the era of the Mughal Empire, which settled on the continent in the 16th century. Saffron was added to golden rice with meat – biryani, lamb stew, rice pudding, and fruit sorbet. It was used as a cure for fatigue.

Despite the fact that the spice has been growing here for at least 500 years, residents use it only on special occasions – otherwise, it is too expensive. For example, it is added to milk for Ramadan or pilaf for other holidays. Saffron is also the main spice of Wazwan, a monumental 30-course traditional treat prepared for weddings.

“We know how to distinguish real saffron by smell and colour,” says Muzaffar, I wish I could use saffron more often. But which buyer will pay for it? And I will not use a fake, he complains. Saffron is not food, it is a sensation. No wonder it is worth more than gold. “

Why Is Saffron So Expensive?

In the world of spices, there is one that stands out not only for its flavour but above all for its price. Saffron, known as red gold, can cost up to $5,000 per kilogram. But why is it so expensive?

• Among other factors, it must be taken into account that more than 150 flowers are needed to obtain just one gram of saffron. And the harvest has to be done by hand.

• Saffron (crocus sativus l.) is a perennial herb that belongs to the Iris Iridaceae family and I knew it for its distinctive flavour, aroma and colour.

• To produce just one kilo of saffron, 40 hours of hard manual labour are necessary. In the process, you must work very carefully to avoid damaging the filaments that will later be used in the kitchen.

• In addition, the cultivation of the plant is also not easy. The plant, whose scientific name is Crocus sativus, needs manual care throughout the year, which will be crucial when harvesting the filaments.

• The size of the flowers will depend on the rain that falls in the weeks before harvest. If it is abundant, they will be bigger and more saffron will be obtained. If too few waterfalls, production will be affected.

• Saffron threads, as we see them are the stigmas found in the centre of the crocus sativus, a purple flower. Interestingly, there are only three orange-yellow stigmas in each flower, which means it takes a lot of flowers to make a little bit of saffron.

• The small amount of saffron spice per plant, along with the fact that harvesting must be done manually

How to Tell Real From Fake Saffron

Fake saffron is often sold mixed with fillers to cut costs, but there are ways to tell if you're buying the real thing. Real saffron is expensive, so beware of anything too cheap.

Price: Real saffron is expensive to produce, plain and simple. Expect to spend at least $10 for a gram, and be picky about anything much cheaper. If it sounds too good to be true, it probably is.

Smell: Authentic saffron has a beautiful floral and honeyed aroma. Due to additives, false saffron can produce a metallic or tobacco-like odor over time.

Colour: A water test can also be done by putting a pinch of saffron in hot water. Real saffron will take several minutes to turn the water yellow and will maintain its red colour.

Exodus from the desert

War is not saffron’s only enemy. Global warming is also destroying it. There is less rain in the region, the soil has become dry and unsuitable for crops.

In 1997, about 16 tons of saffron were produced here. Due to severe drought in the early 2000s, the harvest fell to 0.3 tons. For 13 years, the yield increased to 9 tons per year, but in 2012 there was a flood and a lot of nutrients were washed out of the soil. Farmers say that the bulbs simply cannot grow on the affected soil. Now, the harvest was less than 10%.

According to officials at Spice Park, it can store two metric tons of flowers for 48 hours. “The process of stigma separation, scientific drying and laboratory testing, coding and e-auctions takes place here,” said an official.

The saffron available in Kashmir is of three types:

• Lachha Saffron, with the stigma just separated from the flower and dried without further processing
• Mongra Saffron, in which the stigma is removed from the flowers, dried in the sun and traditionally processed;
• Guchhi Saffron, who is the same as Lachha, except that the last dry stigmas are packaged loosely in an airtight container while the former have the stigmas held together in a bundle tied with fabric threads.

Certificate for saffron grown

In July last year, the J&K administration issued a Geographical Indication (GI) registration certificate for saffron grown in the Kashmir valley, even as saffron crops experienced a decline in production and reduced cultivated land.

Head of the Pulwama Agriculture Service Mohammad Qasim Ghani said the annual production calculated at the end of 2020 for the most expensive spices was 13.2 metric tons.

“This is the highest yield in a decade for a sector in this valley. The award for increased production goes to the Saffron National Mission launched in 2010 where root rejuvenation and sprinkler irrigation were launched, “he said.

Commenting on the functioning of the Taburan irrigation project, the officer said that out of 109 drilled wells, 57 of them are already functioning in Pulwama Regency. “We are also working on something else,” said Ghani.

ALSO READ

• Saffron: How the world’s most expensive spice is disappearing
• Saffron Production Declines, Fields and Growth Shrink in Kashmir
• J&K Agri dept to support Sikkim for cultivating Saffron

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