Recently the Union Minister for Science and Technology has highlighted the government’s ambitious plans to turn the Northeast into India’s next saffron hub.
- Under the Mission Saffron initiative, saffron cultivation has been expanded since 2021 to Sikkim, Arunachal Pradesh, and Meghalaya.
- Foundation stone for a new permanent campus of the North East Centre for Technology Application and Reach (NECTAR) was laid in Shillong.
- Large-scale saffron cultivation is currently underway in Menchukha (Arunachal Pradesh) and Yuksom (Sikkim), with future expansion planned for Nagaland and Manipur.

About Saffron
- Scientific Name: Crocus sativus (Saffron Crocus).
- Commercial Part Used: Stigma (female part of the flower), also called Saffron filament, Saffron thread, or Saffron stigmata.
- Propagation: Saffron is grown from Corms (Bulbs), which regenerate vegetatively.
- Chemical Composition: Contains Crocin, Picrocrocin, and Safranal, which are key for both medicinal and aesthetic purposes.
Initiatives in India to Promote Saffron Production
National Saffron Mission
- The NSM was launched in 2010-11 as part of the Rashtriya Krishi Vikas Yojana (RKVY) to support the cultivation of saffron in Jammu and Kashmir.
North East Centre for Technology Application and Reach (NECTAR)
- It aims to transform the Northeast region into India’s next saffron hub after Jammu and Kashmir’s Pampore, utilizing uncultivated land to enhance agricultural potential without affecting existing crops.
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Cultivation Timeline
- Planting Season: In India, saffron corms are planted during June and July, and in some places, during August and September.
- Flowering Season: Saffron flowers bloom in October.
Ideal Growing Conditions
- Altitude: Requires 2,000 meters above sea level.
- Soil Type: Grows best in loamy, sandy, or calcareous soils with a pH range of 6-8.
- Climate:
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- Summer temperatures should be below 40°C.
- Winter temperatures can drop as low as -20°C.
- Requires a dry to moderate climate with well-drained soil.
Saffron Production in India India
- Around 90% of India’s saffron production comes from Kashmir, where it has been cultivated for centuries.
- Traditionally, saffron cultivation in India was restricted to Jammu & Kashmir.
- The Pampore region in Kashmir, known as the “Saffron Bowl of India,” is the primary contributor to saffron production.
Quality and Recognition
- Kashmiri saffron contains 8% crocin, while other varieties contain only 5-6%.
- In 2020, the Central Government granted a Geographical Indication (GI) certification to Kashmiri saffron.
- Pampore Saffron Heritage of Kashmir is recognized as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization (FAO) of the United Nations.
- GIAHS sites are agroecosystems where communities preserve biodiversity, traditional knowledge, and sustainable farming practices.
- The FAO has recognized 89 such sites worldwide under the GIAHS Programme.
Benefits of Saffron
- Medicinal Benefits: Helps lower blood pressure, treats anemia, migraines, and aids in insomnia relief.
- Cosmetic Benefits: Improves skin quality, reduces pigmentation, and minimizes spots.
- Culinary Uses: An essential ingredient in traditional dishes, beverages, confectionery, dairy products, and food coloring.
Global and Indian Distribution
- Native to Greece and Asia Minor, but cultivated in Italy, France, Spain, China, and India.
- In India, saffron production is limited, making imports necessary to meet demand.
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