10% increase in saffron production in South Khorasan province , Iranian saffron, saffron harvest, saffron cultivation, economic prosperity in saffron, medicinal plants, Saffron harvest, saffron export, Iranian saffron export

10% increase in saffron production in South Khorasan province

Referring to the beginning of saffron harvest in this province, Lamreza Haderbadi stated:
There are 12,900 hectares of saffron farms in South Khorasan province,
and the harvest has started in the second half of October and will continue until early December.

He stated:
South Khorasan province is in the second place in terms of cultivation area and saffron production
and in the first place in terms of quality in the country.

According to the head of the Jihad Agricultural Organization of South Khorasan,
there are currently 24,500 farmers working in the field of saffron in the province.

He said:
saffron processing and packaging units have been established in province.

Hadarbadi added:
Currently, there are four saffron processing factories in South Khorasan.

He mentioned the rejuvenation of farms, implementation of plant nutrition projects,
holding training workshops and watering farms by tanker as among the factors increasing saffron production in this province and said:
42 tons of saffron were produced in South Khorasan last year.

About the medicinal properties of saffron, Haderbadi said:
Relieving fatigue, invigorating and lowering blood cholesterol are other properties of saffron

The head of the Jihad Agricultural Organization of Province stated:
to maintain the quality, aroma and color of saffron.

Haderbadi stated:
The highest area under saffron cultivation is related to Ghaen city.

He said:
According to the follow-ups done by this organization, a comprehensive plan to improve the quantity and quality of saffron products
trade through productivity. In the production of saffron and maintaining a leading position in world trade will follow.

The head of the Jihad Agricultural Organization of Province added:
using standard containers and observing health issues and proper drying of saffron to improve the quality of this valuable product to take long steps.