Evaluation of innovative growing techniques for organic saffron production in the Mediterranean countries

Saffron (Crocus sativus L.) botanically is an annual species which in some countries such as Iran, as the main producer in the world, is grown as a perennial plant and in some other regions is re-cultivated every year. This plant is a suitable option to be cultivated in low-input systems of organic farming. The aim of this study was to evaluate some growing techniques supporting organic production, as such emergency irrigation during the pre-flowering stage and the use of some useful microorganisms. The experiment was carried out at a certified organic farm located in Sicily. The corms were classified in three weight categories then wer sown with a density of 60 corms m into a sandy soil, equipped by drip irrigation system. A randomized complete block design was used for evaluating three growing techniques: emergency irrigation carried out by two times times irrigation during the first two weeks after corm planting; organic nutrition based on aminoacids (Aminocomplex extra) and microorganism belonging to Frankia spp., and Pochonia chlamydosporia (Maxy root); emergency irrigation and no organic nutrition). In fact, the two described innovative growing techniques were compared to the ordinary growing techniques adopted in Sicily, which use no emergency irrigation and microorganism for increasing soil fertility and the quality of production. The emergency irrigation plus organic nutrition significantly increased two and about three times the flower and stigma yield, compared with the control treatment respectively. The nutrition protocol based on amino acids and microbial consortia also increased stigmas yield. Overall, it was concluded that pre flowering irrigations and organic nutrition are two main strategies for increasing saffron yield in Mediterranean regions.