Volume 3 – Issue 3
ISSN 2455 - 8575
July – September 2016
J&K ENVIS NEWSLETTER State of Environment & its Related Issues in J&K
J&K ENVIS Centre
Department of Ecology, Environment & Remote Sensing Jammu & Kashmir
CONTENTS o o o o o o o o o o o o
Introduction History and Distribution The plant Production Trends Economic Importance and General Uses Pharmacology Productivity Boosting Problems of cultivation Best Saffron-Quick Facts National Mission on Saffron Events (August-September 2016) References
SAFFRON
FROM THE DIRECTOR’S DESK Saffron cultivation confined to a limited geographical area in the State of Jammu and Kashmir is under stress reportedly due to cement dust pollution and land use changes. Besides, having tremendous medicinal values, Saffron has traditionally been associated with the famous Kashmiri cuisine and undoubtedly represents the rich cultural heritage of Kashmir. However, Saffron production is currently suffering on several counts, falling productivity and unscientific post-harvest management are the major concerns. Some other factors that are responsible for the decline of saffron industry in Kashmir are, lack of availability of goodquality corms as seed material, poor soil fertility, lack of assured irrigation, infestation by rodents and diseases, poor post-harvest management, improper marketing facilities and increased urbanization on saffron lands. This legendary crop is under threat of extinction and warrants collective attention of researchers, farmers and policy makers. As far as the economics of this crop is concerned, creation of the strong market demand is the biggest opportunity for its revival and needs a consortium of traders and producers to be established at the International level for market assurance and price stability. While the scientific aspect demands more work on genetic improvement and post-harvest technologies. This special issue of the ENVIS newsletter has tried to put together all the information related to Saffron crops from various secondary sources such as reports and research articles for the benefit of the saffron growers and research minds. Om Prakash Sharma, IFS Director DEE&RS, J&K
INTRODUCTION THe Kashmir valley represents one of the major saffron (Crocus sativus kashmirianus) growing areas of the world. The time at which saffron was introduced to Kashmir is not precisely known, although evidence from ‘Rajatarangini’, written by a 12th century poet and historian Kalhana, indicates its presence in Kashmir even before the reign of King Lalitaditya in 750 AD. Saffron (Crocus sativus; Iridaceae), originating from the Arabic word ‘zafaran’ meaning yellow, is a fascinating spice steeped in rich history. This “golden” spice is known as ‘Kum Kum’ and ‘Kesar’ in Sanskrit, and ‘Koung’ in Kashmiri language. Even though successful attempts to grow saffron in other areas of India such as Uttar Pradesh and Himachal Pradesh have been reported as well as in other parts of J&K state like Kargil, almost all saffron production is actually limited
to Kashmir. In Kashmir, saffron is grown on uplands (termed in the local dialect as ‘Karewas’), which are lacustrine deposits located at an altitude of 1585 to 1677 m above mean sea level (amsl), under temperate climatic conditions. The soils are heavy textured with silty clay loam as the predominant texture in upper horizons and silty clay in lower horizons. These soils are alfisols and are well drained. The soils are calcareous in nature with average organic carbon and calcium carbonate contents of 0.35 and 4.61%, respectively. The soil is slightly alkaline with pH ranging from 6.3 to 8.3 and with electrical conductivity between 0.09dsm-1 and 0.30dsm-1. Higher yields coincide with higher pH values.
HISTORY & DISTRIBUTION Saffron as a cultivated plant grows from altitude of sea level to almost 2000 m, although it is more acclimatized to hill sides, plateaus and mountain valleys ranging in altitudes between 600 and 1700 m. The advantage with this crop is that this plant can be cultivated in arid or semi-arid areas where the water deficit is extreme in summer. There are different accounts on the origin of saffron from the mountainous regions of Asia Minor to Greece, Western Asia, Egypt or Kashmir. Saffron was known by the Sumerian civilization (6th millennium BC) and Greece was the physical bridge for its entry in Europe. Polien, the Greek historian at 2 BC, has recorded all the spices from the metal column erected in front of the King’s palace. Around 2400 BC, there were evidences of its use in colouring tunics in Castile-la-Mancha region of Spain. Saffron became more renowned in Mesopotamia with the development of Babylonian culture. Several texts speak of its use as a condiment during the reign of Hammurabi (1800 to 1700 BC) and also of the fact that dyes and paints constituted other uses to which it was put. It was also reported to be important in Acadia culture around 2350 BC. Iranian historians have different theories about the origin of saffron. According to the Iranian history, saffron originated from Zagross and Alvand Mountains. Its oldest evidence dates back to “Achaemenian”, an ancient Persian dynasty. Saffron finds its name in the oldest text of Kashmir. Also, in the much celebrated ancient cluster of Kashmir, “Rajtarangini and Kalhana” includes Kashmiri saffron among those special attributes of Kashmir. Saffron is mentioned in the 5th century BC in Kashmiri records. Iran, Spain and Kashmir are the major saffron producing regions of the world. In Iran, saffron is cultivated in Sourthern Khorasan province located at an altitude of around 1000m (amsl) Birjand, Ghaen, Gon-Abad, Torbathadariah, Firdous, Istahban, Kerman, Isfahan, Kashan and Shahrkord are major saffron producing areas of Iran. Castile-La-Mancha region located at an altitude of 600 m with pluviosity of 300 to 400 mm is famous for Mancha saffron produced in the regions which are Albacete, Cidadreal, Cuenca, Toledo and Teruel. Greece, Azerbaijan, Turkey, Morrocco, Italy and France are other saffron producing countries, contributing about 2% to the total global saffron production. In Greece, Krokos Kozani region is dedicated to saffron cultivation. Sub mountainous areas between 650 and 1100 m of Aquila, Cerdena and Emilia-Romagna and San Gimigiano are famous in Italy for saffron cultivation. In Azerbaijan, it is cultivated on the peninsula of Apsheron near Baku in a region of reduced precipitation 223 mm. In Turkey, Hivan Hapier village, Viran village of Urfa and saffron bolu, are famous for saffron cultivation since ages. In Morocco, saffron is cultivated in several areas around Taliouine located at an altitude between 1200 to 1400 m near the Atlas Mountain with extremely low precipitation between 100 to 200 mm. Saffron is mentioned in the 5th century B.C in Kashmiri records (Nauriyal et al., 1997). It is said to have originated from the Takshak spring located in Zewan village, 10 km. towards the east of Srinagar city and that its cultivation has spread in its neighbourhood. Veghbhata and Sushtra used saffron as an important ingredient in Auyrvedic medicines. However, according to the Kashmiri legends, saffron was brought to the region by two sufi ascetics, Khawja Masood wali (r.a) and Sheikh Sharif-u-din wali (r.a) According to Abul Fazl there was twelve thousand bighas under Saffron cultivation at Pampore and Saffron fields extended about a Kos at Andarki. According to Jehangir the yearly produce of Saffron was about 500 Hindustani maunds, saying that, “it is not known whether such a huge quantity is grown anywhere in the world.” Kashmir is the second largest contributor of saffron to the global market. Pampore Tehsil of Kashmir (India) is the the main hub of saffron activity in Kashmir and is located at 34° 1’ N, 74° 56’ E, with an average alleviation of 1574 m.a.m.s.l. Khunmoh, Zewan, Balhama, Sampora, Ladhoo, Chandhara, Woyan, Khrew, Shar Konibal, Dussu, Namblabal, Kadlabal, Hatiwara, Samboora and Lethpora are prominent saffron villages of Tehsil Pampore .
THE PLANT Saffron is classified into Magnoliophyta division, Class Liliopsida and Order Asparagales. It is a member of the Iridaceae family and the Crocus L. genus. Crocus consists of 9 species, Crocus cartwrightianus and its derivatives, C. sativus, moabiticus, oreocreticus, pallasii, thomasii, badriaticus, asumaniae and mathewii. Saffron with sub-hysteranthous behavior is a perennial herbaceous plant attaining a height of 25 to 40 cm. Corm, foliar structure and floral organs constitute main parts of saffron plants. Corms consist of nodes and are internally made up of starch-containing parenchyma cells. These corms are 3 to 5 cm in diameter and are covered by tunics. Apical, subapical and auxillary buds are found in internodes.
Biological Cycle & Propagation Saffron (Crocus sativus) is a perennial, herbaceous plant. Activation stage in saffron begins annually from September when the day temperature reaches to around 250C and night temperature to around 150C. Corms begin to sprout with floral and vegetative structures growing in length inside the cataphylls. Each corm produces 1-4 sprouts with some of them producing flowers. During the month of October, sprouts are visible above the ground and the sub-soil stem is short. Very fine roots also start to protrude in the form of crown from the third basal internodes, possibly reaching a length of 5 cm. Biological cycle is completed in 5 to 6 stages. It has two years plant cycle starting in the month of July of the first year, the apical bud takes a year to acquire its maximum size and fully becomes a corm, while it takes another year before it is depleted and ends up like a wrinkled black disc (recapitulation stage). In midway, the plant enters a dormant stage. During dormancy, floral and vegetative buds and roots begin to differentiate. In
mid-June, a progressive decrease of starch concentration is observed in the total dry matter of corms at one level (67%). Flowers emerge in three to four flushes with massive emission known as covering in second flush. At the beginning of November, commencement of degradation of mother corm is visible, which looks quite wrinkled and flat. Vegetative phase starts immediately in November after flowering is over, with young leaves emerging from the corms. The young sprouts are transformed into daughter corms and start to develop by photosynthesis besides contribution from the mother corms, which become wrinkled and leaves space for new corms. Corms enter a dormant stage from May. Although important ontogenic process that leads to differentiation of vegetative buds takes place, nothing is observed externally. During dormancy, there is decrease in starch concentration in the corms. Starch is converted into sucrose and other suitable soluble sugars which go to tissues where buds are being differentiated and developed.
Composition Saffron is valued for its colour, taste and aroma. The compounds that give it these properties are what define its quality. Saffron predominantly contains chemical constituents such as crocin, picrocrocin, crocetin and saffranal which are responsible for its colour, flavour and aroma, respectively. Crocetin glycosyl esters are responsible for its characteristic color. These compounds are found in extremely important proportion in stigmas. These are the majority carotenoids present and other minority ones include alpha and beta carotene, lycopene and zeaxanthin as well as a conjugated xanthocarotenoid. Saffron contains flavonoids, and one of the general properties defining this extensive group of compounds is bitterness. The characteristic bitter taste of saffron has been postulated due to the presence of a glycoside named picrocrocin. It is a precursor of safranal, the major compound in saffron aroma. The study of saffron aroma began around the first quarter of the 20th century with the isolation and identification of safranal, the major aromatic compound. It is generated from crocetin esters. It was obtained for the first time by Winterstein and Teleczky (1922), by means of alkaline or acid hydrolysis of picrocrocin. Carotenoid degradation either by thermal treatment or enzyme activity gives rise to small compounds that contribute to aroma and flavor. Saffron is also a rich source of proteins, vitamins (riboflavin and thiamine), potassium, iron, copper, zinc, sodium and manganese.
Crocetin Picrocrocin Safranal
Crocin
PRODUCTION TRENDS Year 1997
Area (Ha.) 5707
Production (MTs) 15.95
Yield Rate (Kg/ha.) 2.8
1998
4161
12.88
3.13
1999
2880
7.65
2.27
2000
2742
3.59
1.88
2001
3075
0.3
1.57
2002
2989
6.5
2.96
2003
2928
5.15
1.66
2004
2436
6.86
3.75
2005
3110
7.04
1.63
2006
3130
6.5
2.25
2007
3010
8.2
2.15
2008
3000
7.7
2.5
2009
3280
9.46
2.34
2010
3785
9.55
2.5
2011
3790
9.85
2.52
2012
3674
10
2.72
2013
3674
11.5
3.13
2014
3674
15
4.08
2015
3674
9.6
2.61
Source: J&K Agriculture Department
Trends of saffron production
ECONOMIC IMPORTANCE AND GENERAL USES The most ancient cultures on record that used saffron were antitumoural and anticarcinogenic activity and its cytotoxic and established in Mesopotamia, utilized it principally as a antimutagenic effects. It is also used as a tonic and promoter of condiment, in religious rites and celebrations, and also as a dye defenses in Ayurvedic medicine, for some disorders in the for their clothes. Egyptians and Hebrews used it to carry out central nervous system in Chinese medicine and for ablutions in temples and sacred places. Saffron, its extracts and homeopathic preparations. Saffron finds its use in the tinctures have been used in traditional medicine as an perfumery and cosmetic industry, besides the most important antispasmodic, eupeptic, sedative, carminative, diaphoretic, current use of saffron is in food. This spice forms a part of some expectorant, stomachic, stimulant, aphrodisiac, emenagogue of the best known traditional dishes. It is used to dye high and abortive agents. It has also been used for the treatment of textiles manufactured with silk, cotton or wool. As a dye, it is ocular and cutaneous conditions, also utilized in combination with lowering blood pressure, for wounds, hematoxylin, erythrosine and others to fractures and joint pain; to prevent achieve human and animal histological the plague and other epidemics; to staining. In Kashmir, saffron has a long cure anaemia, migranes and history of being used in culinary (Kashmiri insomnia, promoting and regulating cusine, wazwaan), Kashmiri tea (Kehwa). menstrual periods, sores and as a It is also widely used in confectionary, cardiotonic and treatment of alcoholic and non-alcoholic beverages, respiratory disorders. It is known for colouring agent for sausages, its antigastric effects, antidiabetic oleomargarines, dairy products such as activity, anticonvulsion and butter, cheese and ice cream for color antidepressant remedy, antiand flavour improvement. inflammatory effect, antigenotoxic effect, antioxidant activity, Famous Kashmiri Kehwa
PHARMACOLOGY
Saffron has been traditionally used as a bitter, acrid, fragrant, stimulant, tonic, stomachic, aphrodisiac, anodyne, antispasmodic, emmenagogue, diauretic, anticancer laxative, galactogogue and are useful in bronchitis, pharyngopathy, cephalgia, vomiting, fever, melancholia, hepatomegaly, vitiated conditions Kapha, epilepsy, inflammations, and skin diseases. Saffron contains several plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. Recent scientific findings have been encouraging, uniformly showing that saffron and its derivatives can affect carcinogenesis in a variety of in vivo and in vitro models particularly crocin and crocetin have significant anticancer activity in breast, lung, pancreatic and leukemic cells. Their flower pistils compose several essential volatile oils, but the most important of them all is safranal which gives saffron its pleasant flavor. Other volatile oils in saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, pcymene, linalool, terpinen-4-oil, etc. This colorful spice has many non-volatile active components; the most important of them is a-crocin, a carotenoid compound, which gives pistils their characteristic golden-yellow color. It also contains other carotenoids, including zea-xanthin, lycopene, a- and ßcarotenes. These are important antioxidants that help
protect the human body from oxidant-induced stress, cancers, infections and acts as immune modulators. The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anti-convulsant. This novel spice is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the human body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes. Additionally, it is also rich in many vital vitamins, including vitamin A, folic acid, riboflavin, niacin, vitamin-C that is essential for optimum health The active components present in saffron have many therapeutic applications in many traditional medicines since long time as anti-spasmodic, carminative, diaphoretic. Research studies have shown that, safranal, a volatile oil found in the spice, has antioxidant, cytotoxic effect on cancer cells, anticonvulsant and antidepressant properties. Alfa-crocin, a carotenoid compound, which gives the spice its characteristic golden-yellow hue, has been found to have anti-oxidant, anti-depressant, and anti-cancer properties
PRODUCTIVITY BOOSTING In order to address issues relating to decline in saffron production, productivity and quality, research organizations at international level have developed relevant production, protection and post-harvest technologies to achieve high productivity. The strategies recommended for realizing higher yields includes the following. PRODUCTION Good agricultural practices involving plantation of graded c work being done for promotion of saffron farming as anorms (> 8 g) with inter and intra row spacing of 10 × 20 cm, improving soil health through supplementation of well rotten FYM, Vermicompost, biofertilizers and inorganic fertilizers, water scheduling during critical stages of crop growth from August to October (sprouting to flowering), management of diseases, pests and weeds using mancozeb, carbendizime Zinc Phosphide and Aluminium Phosphide and saffron mechanization, ensures high factor productivity and high income per unit area. POST-HARVEST MANAGEMENT Post-harvest technologies for higher saffron recovery and better product quality are available for better economic returns. Traditional post-harvest practices are responsible for quality degradation and low saffron recovery. To make industry more profit earning and consumer friendly, adoption of new technologies, ensuring flower picking at appropriate time in a proper collection material at an appropriate age, quick stigma separation within 10 h of flower picking, followed by quick drying using hot air/solar or vacuum dryers is imperative as picking of aged flowers, delayed stigma separation and delayed dying under sun or shade leads to biodegradation of crocin to crocitin and thus lowers saffron recover by about 30% and quality by 50%. IN VITRO MICROPROPAGATION Triploid nature of saffron restricts use of conventional breeding procedures for its genetic improvement. Vegetative propagation is the only route for mass multiplication of corms. One of the possible recourse to produce quality corms and to overcome the problems of corm rot (due to infection by several fungal pathogens) together with low rate of multiplication is application of micro propagation technique like tissue culture. The technique, however, calls for development of convenient protocols and their standardization that will not only help in mass multiplication of elitedisease free clones but also open new vistas for application of recombinant DNA technologies for development of transgenics in this crop. SKUASTKashmir has developed in vitro protocol for mass multiplication of corms using corm slice as an explant. The explant develops sprouts, shoots and mini corms when inoculated on Murashige and Skoog (MS) medium supplemented with different concentration of BA, NAA, sucrose and paclobutazol or CCC.
PROBLEMS OF CULTIVATION
Senile fields with inadequate plant population (2-3 lakh/ha instead of 5 lakh/ha) Moisture stress (rainfed cultivation) Inadequate availability of disease free Saffron corms Nutrient depletion in Saffron fields Longer planting cycle of Saffron corms (>15 years as against4-5 years) Higher incidence of pests and diseases Delayed stigma separation, lowering Saffron recovery to 22g/kg of fresh flowers (optimum recovery 30g/kg)
Quality deterioration due to traditional practices: (sun drying lowers colouring
strength from 16 to 8 per cent) Inadequate Quality Control / Certification / Branding system Poor price discovery and lower farm gate price (Involvement of intermediaries), and Issues of adulteration and admixture
Saffron fields in Kishtwar
As per experts over 200 hectares of saffron fields situated in Pulwama district are under severe threat from cement factories and as a result Saffron production has come down drastically in the fields located near cement plants. According to experts the production per kanal has reduced from the normal 150 gm to as low as 70 gm (Lone, 2010). The losses were related to the amount of dust fall from the cement factory, similarly studies on impacts of cement pollution on morphology of Saffron and its productivity revealed negative impacts on both parameters (Jan and Bhat, 2006; Rafiq et al., 2008; Jan, 2009). Since most of cement factories are located around the only area where saffron is grown on large scale in the valley it has adversely affected the plant.
Cement factories in the vicinity of saffron fields
BEST SAFFRON-Quick Facts
The name saffron comes from the Arabic word “Zafaran” which means yellow and it is the official color of Buddhist robes in India. According to Pliny, saffron used to be the most frequently falsified commodity and it was used to scent the public halls and baths of imperial Rome. Saffron is native to the Mediterranean and western asia and it consists of the three dried stigmas of the saffron crocus. It takes about 80,000 roses to produce 1 lb of saffron and the threads must be hand-picked. That explains why it is the most expensive and precious spice in the world. If you find yourself in Spain on the plain of La-Mancha in autumn at harvest time, you are in for a real treat of the sensual floral aromas exploding all around you as the dried stigmas are being toasted in small quantities over a low fire. When buying saffron keep in mind that the best saffron has a deep red color, a honey like aroma with a delicate taste, but musky and
earthy. Do not talk loudly or play loud music. Appreciate the sounds of nature. To flavor and give color to paellas and risottos, make sure to infuse the saffron threads in hot liquid for 20 minutes before using it, and use very little of it to avoid bitterness. The threads of great saffron will continue to release their flavors for another 12 hours. Always buy saffron from a reliable source and only get dried stamens because they will keep their flavor well over 2 years, if stored in a cool dark place in an air tight container. Ground saffron is usually adulterated with inferior spices, don’t buy it, and always look for the best saffron you can buy. Saffron goes well with spinach, mushrooms, eggs, seafood, chicken and eggs, grains, potatoes, white wine, teas and even fruit.
NATIONAL MISSION ON SAFFRON National Mission on Saffron was sanctioned by Government of India in August 2010, initially with a total cost of 372.18 crores, of which GoI Share was 288.06 crores and farmers’ share was 84.12 crores. The mission was initially proposed to be completed within a period of 4 years so the saffron sector in the state shall be revived. The scope and strategy under National Mission on Saffron envisages following components for the economic revival of J&K saffron sector: Rejuvenation/replanting of existing Saffron area for improving Productivity. Improving soil health by INM, IPM and IDM practices. Standardization of quality corm production in public nurseries, Strengthening the Irrigation System Enhancing product quality through improved post-harvest handling Mechanization Establishment of Weather Station Infrastructure Development Transfer of Technologies Quality testing and marketing Enhancement of Research and Extension capabilities Delineation of package of practices for Saffron Dissemination of weather forecasts, market alerts, etc through SMS Market intervention through e-trading and establishment of Electronic auction Centre Grading, packing and branding.
National Saffron Mission-The Crux
Initial corm treatment with recommended fungicides to control corm rot disease. Plantation of graded corms at Seed Rate of 50 quintals per hectare on raised beds with planting geometry of 20x10 cm for around five lac corms per hectare with a planting cycle of 4 to 5 years. Pre-flowering irrigation in September and October when there are no rains followed by post flowering irrigation in November to ensure yield gain by 40%. Integrated Nutrient Management (INM) using manure in the shape of farm yard manure 30 MTs per hectare, fertilizers of N-90 Kgs, P-60 Kgs, K-50Kgs per hectare and Vermi-compost 0.25 MTs per hectare to increase yield by improving Soil Health. Picking of two day old flowers in early morning hours and separation of stigma within 4 to 5 hours of picking. Traditional sun drying to be replaced by drying in solar / hot air dryers which can lead to increase in saffron recovery from 22 gms to 37 gms per kg of fresh flowers and improving quality by 60%. Establishment of Quality Control Laboratory, Grading and Packing Centre and Saffron Park for Quality Control certification, grading, packaging and marketing of the saffron.
EVENTS: AUGUST-SEPTEMBER 2016 Vanmahotsava Inaugurated: On Aug 7, 2016 Deputy Chief Minister, Dr. Nirmal Singh in presence of Speaker Legislative Assembly, Kavinder Gupta, Minister for Forests, Ecology and Environment, Choudhary Lal Singh and Minister of State for Forests, Ecology and Environment, Zahoor Ahmed Mir inaugurated 67th Van Mahotsava in the State from village Panjgrain in Jammu district. A large number of people participated in this massive plantation drive and planted saplings of different species in forests of Panjgrain, Ban, Dhammi and Mand of Udhampur district. Legislators, Sat Sharma, Neelam Langeh, R.S. Pathania, Rajesh Gupta, Principal Conservator of Forests, A K Singh, Director Social Forestry, Suresh Chugh, Director Forest Protection Force, Suresh Gupta, Director Ecology and Environment, O.P. Sharma, Chief Conservator of Forests, Roshan Jaggi, Chief Conservator of Eco-Tourism and Wild Life, A. K. Gupta and Divisional Forest Officers of Territorial, Social Forestry, Soil Conservation and Forest Protection Force were also present on the occasion. While addressing the gathering, Deputy Chief Minister called for carrying out plantation drive with a missionary spirit throughout the State for reversing the harmful effects of the global warming besides preserving the pristine natural beauty. He also called for generating massive awareness regarding harmful effects of deforestation and need to plant more trees to maintain fragile ecological balance. He appealed to the people of State for plantation of saplings in open spaces like in schools, colleges, railway stations and Government offices. He said that Government has chalked out a comprehensive plan to rejuvenate the degraded forests across the State. Choudhary Lal Singh while speaking on the occasion said that Government has set a target of planting more than two crore new trees throughout the State, particularly in the degraded areas. He said that plantation drives are being carried out in various parts of State with the help of locals and PRIs. He emphasized the importance of trees and plants and mentioned that trees are best friends of mankind as they serve in a variety of ways to every creature on the earth planet, so it is a collective responsibility of all stakeholders of the society to contribute for preserving promoting the green wealth and nature’s best gift. The Forest Minister also called upon the functionaries of department to organize massive awareness drive in all parts of the State to highlight the importance of forests.
SELECTED REFERENCES Akowuah, G. A. & Htar T. T. (2014). Therapeutic properties of saffron and its chemical constituents. Journal of natural products, Vol. 07 (2014):05-13. http://www.fao.org/giahs/giahsaroundtheworld/designated-sites/asia-and-the-pacific/saffron-heritage-of-kashmir/en/ http://www.greaterkashmir.com/news/gk-magazine/saffron-mission-facts-and-figures/127389.html Husaini, A. M., Bhat, M.A., Kamili, A. N., & Mir, M. A. (2013). Kashmir saffron in crisis. Current science, Vol. 104(6), pp 686-687. Imtiyaz-Ul-Haq and Sahina S. (2014). Economic Analysis of saffron cultivation in Kashmir Valley of India. European academic research, Vol. II (I) pp 653-685. Kafi, M., & Showket, T. (2007). A comparative study of saffron agronomy and production systems of Khorasan (Iran) and Kashmir (India). Acta Horticulturae, 739, 123. Nehvi, F. A., Wani, S. A., Dar, S. A., Makhdoomi, M. I., Allie, B. A., & Mir, Z. A. (2006, October). New emerging trends on production technology of saffron. In II International Symposium on Saffron Biology and Technology 739 (pp. 375-381). Nehvi, F. A., Wani, S. A., Dar, S. A., Makhdoomi, M. I., Allie, B. A., & Mir, Z. A. (2007). Biological interventions for enhancing saffron productivity in Kashmir. Acta Horticulturae, 739, 25. Saffron heritage site of Kashmir in India, GIAHS Saffron Site Report (Part-2) 31st May, 2012. Sampathu, S. R., Shivashankar, S., Lewis, Y. S., & Wood, A. B. (1984). Saffron (Crocus sativus Linn.)—Cultivation, processing, chemistry and standardization. Critical Reviews in Food Science & Nutrition, 20(2), 123-157. Various Photographs and information collected from internet are duly acknowledged.
Om Prakash Sharma, IFS Director
Majid Farooq ENVIS Coordinator
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