Why is Saffron so expensive?

Why is Saffron so expensive?

We all love saffron. We love perfumes that smell like saffron, and we love putting saffron into our meals. Saffron has a beautiful taste and a splendid aroma – so much that we could barely get enough of it. With that in mind, we are forced to “have enough of it,” because there is one slight problem: it’s very expensive. Why does that happen?

Well, first things first, it’s because the growth, harvesting, and processing take a lot of time and effort. In order to harvest saffron, you’ll need quite a lot of manual labor as you pick up the flower. It’s not that easy to separate the stigma from the saffron flower by using automatic means. Plus, once the stigma is separated, you need to dry it in the right conditions.

One more reason why saffron is so expensive is that it has such a low yield. To get just one pound of saffron, you will have to use a fair number of laborers per acre. In the end, you will have to pick up about 170,000 flowers just to come up with a pound of saffron.

There is also a specific labor time, as the flower only blooms for about 6 weeks – from late September to the beginning of December, in most cases. It needs appropriate humidity levels, sunlight protection, and a lot of other resources to ensure the flower does not go bad during that time.

Aside from the harvesting process, saffron is also something you’d consider a superfood. It’s packed in vitamins and minerals of all kinds, including A and B-complex, zinc, magnesium, potassium, and antidepressant compound. With all these aspects in mind, it is quite understandable why producers would ask so much for such a valuable resource. It’s expensive, but it is certainly worth the price.

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