"This book presents a comprehensive account of saffron which includes the historical background, acerage underproduction, yield and applications, botanical ecophysiology, production technology, irrigation, pests, diseases and weeds, genetics, sterility, reproduction and producti…
Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. Until recently, saffron was perceived only for its value as a spice. However, with recent research findings pointing to the medicinal propertie…
Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development, and pharmacology, this book summarizes the scientific, technical, and health aspects of this crop.