New Zealand Journal of Crop and Horticultural Science abstracts
Evaluation of saffron (Crocus sativus L.) production in New Zealand
J. A. MCGIMPSEY
M. H. DOUGLAS
New Zealand Institute for Crop and Food
Research Limited
Redbank Research Station
P. O. Box 42
Clyde, New Zealand
A. R. WALLACE
New Zealand Institute for Crop and Food
Research Limited
Private Bag 4704
Christchurch, New Zealand
Abstract Saffron, the world's highest priced spice, is made
from the dried stigma of the saffron crocus, Crocus sativus L. After
establishment, saffron spice yields in Central Otago, New Zealand, averaged 3.7
g/m2 and were higher than yields at Mosgiel and Hamilton. Spice
yields were significantly increased by applying sawdust mulch to crop beds, but
incorporating peat into the soil before planting did not affect spice
production. Planting larger-sized corms significantly improved spice yield and
daughter corm production in the second year. Saffron spice yields from
established crops at Clyde are estimated to reach 24.3 kg/ha, up to twice that
obtained in traditional saffron-producing countries, but high labour costs in
New Zealand appear to limit the opportunities for competitive production of
saffron spice in this country.
Keywords Crocus sativus; saffron; spice production;
agronomy; site comparison; New Zealand
New Zealand Journal of Crop and Horticultural Science, 1997, Vol. 25:
159-168
0114-0671/97/2502-0159 $7.00/0 (c) The Royal Society of New Zealand
1997
PDF file of entire paper: medium quality (738K); (scanned from paper original: notes about this process)
This year's abstracts |
Journal home page |
All abstracts |
Publishing home page
