31 March 2020
ITALIAN SAFFRON is top quality and it is proven by science!
In November 2019 the scientific journal “Journal of Applied Botany and Food Quality” published the article “Quality traits of saffron produced in Italy: geographical area effect and good practices” reporting the results of the quality of saffron produced in Italy.
This work is the result of research conducted by the UNIMONT team and, in addition to certifying the first category for almost 100% of the samples analyzed, it provides important advice on good practices for the cultivation and conservation of this precious spice.
At this link is possible to download the article: https://ojs.openagrar.de/index.php/JABFQ/article/view/13046