Because of bitter materials, saffron makes the digestion easy. The recent research has shown that active materials in saffron such as Crocin, Crocetin and other kinds of Cartenoid that can decrease the state of tissues and is preventing Cancer and decreases the fat of the blood serum and prevents hypolipemic, and increases oxidation of the tissues and can prevent disorders such as Alzheimer and Parkinson significantly. Saffron is used as a treatment in a wide range of physical disorders such as snivel, indigestion, jaundice, hepatitis spasm and diabetes, etc. and also as an appetizer and rejuvenator and stomach stimulant.
According to the law of the Food and Drug Administration (FDA), saffron is allowed as a natural pigment and it is not limited as a natural flavor and adour.
It is used in producing foods such as sausage and margarine- butter , cheese and dairy industry- cake, dessert, jelly and soda- chocolate and drinks- soup, rice and chicken.
Saffron is used for coloring the silk and cotton. Some analyzed chemical compounds of the saffron plant include:
The cultivation of saffron in greenhouses is practical in all parts of the world. In this way, you can only harvest once a year which from the second or third year comes to the original yield and from every 100 meters under cultivation, you can harvest up to 15 kilos of Pushal saffron. Read all the steps carefully and then start.
Saffron and its properties
Step 1: Making or preparing a greenhouse
Step 2: Preparation of the environment inside the greenhouse
Step 3: Greenhouse facilities
Step 4: Preparation of Saffron bulb
Step 5: Aeration
Step 6: Silver the bulbs
Step 7: Stack Storage
Step 8: the End of storage and start the greenhouse
Step 9: Transfer the bulbs to the greenhouse
Step 10: Plant germination
Step 11: Flowering bulbs
Step 12: Return the bulbs to the ground
Step 13: Land irrigation
Step 14: foliar application
Step 15: Stop growth of saffron bulbs and digging them out from the ground
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