New Zealand Journal of Crop and Horticultural Science abstracts

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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)

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