Saffron, recognized as a highly valued spice, has robust roots in Indian history, contributing significantly to cuisine and culture. Primarily cultivated in the highlands of Jammu and Kashmir, this precious product has its bearing in ancient Sanskrit literature. It is revered for its medicinal properties and routinely used in cosmetics. The spice is derived from the dried stigmas of the Saffron plant, introduced in India around the 1st Century BCE by Central Asian immigrants.
Current Scenario of Saffron Cultivation
For years, saffron production remained limited to specific regions in Kashmir. However, it could not meet the growing demands due to the scarcity of bore wells and inadequate cultivation areas. Even the National Saffron Mission, tasked with enhancing saffron production, couldn’t do much to turn the tables. Presently, the country produces merely 6 to 7 tonnes of saffron against a demand for 100 tonnes.
Expanding Horizons: Saffron Cultivation in North-East
In light of current predicaments and soaring demands, NECTER (North East Center for Technology Application and Reach) under the Saffron Bowl project proposes to extend cultivation to Northeast states. Their pilot project, backed by the Department of Science & Technology (DST), identifies suitable sites in Arunachal Pradesh and Meghalaya. The overall project cost amounts to Rs. 17.68 lakhs. Given the climate and geographical similarities between Kashmir and the identified North-East regions, the expansion plan seems promising. Organic saffron growth signaled positive results in Arunachal Pradesh, and successful sample plantations have been achieved in Meghalaya’s Cherrapunji, Mawsmai, and Lalingtop sites.
Understanding Saffron Cultivation: Seasons and Conditions
Saffron cultivation in India commences during June-July, extending to August-September in some areas. Flowering begins in October. Its growth thrives best at altitudes of 2000 meters above sea level, in calcareous and humus-rich soil with a pH of 6 to 8. It requires a photoperiod of 12 hours along with explicit summer and winter seasons, ranging from 35-40 degree Celsius to about -15 to -20 degree Celsius respectively. The spice also demands adequate rainfall, approximately 1000-1500 mm annually.
Saffron Production Strongholds
In India, saffron production has primarily been restricted to the Union territory of Jammu & Kashmir, particularly the Pampore region. Known as the Saffron bowl of Kashmir, it is one of the Globally Important Agricultural Heritage Systems (GIAHS) recognized sites. Other saffron producing districts include Budgam, Srinagar, and Kishtwar. Recently, Kashmir saffron was granted the Geographical Indication (GI) tag status.
Government Initiatives to Boost Saffron Cultivation
To bolster the saffron industry, the central government sanctioned the National Saffron Mission in 2010, emphasizing irrigation facilities for better crop yield. Recently, a joint initiative by the Institute of Himalayan Bioresource Technology (CSIR-IHBT) and the Himachal Pradesh Government aims to increase production of the spice saffron and Heeng (asafoetida). This plan involves introducing new varieties of these spices from exporting countries and standardizing them under Indian conditions.
