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I am a producer of saffron, which uses traditional cultivation techniques, which do not involve the use of chemical fertilizers and anti parasitic. The company is located in the South West Coast of Sardinia, in the municipality of Fluminimaggiore; non-industrial site with agro-pastoral vocation. Enclave surrounded by mountains and hills that thin out gently towards the sea.
The land for the cultivation of saffron can be of various types: sandy, clayey, the important thing is that it is not wet it compact. The saffron bulb can withstand cold temperatures down to -10 degrees, and warm up to 42 degrees, but can not stand the torrential rains and standing water.
In early August, the foundations are laid that will welcome the new bulbs, you eliminate the weeds and you run very deep plowing and clearing of plates, indeed the tracks where you put the bulbs should be planted at least 15 cm deep . In our company we do not use herbicides, it is used chemical fertilizer, the bulbs are placed on a base of stallicio and natural proceeds from the surrounding underbrush lactam.
The bulbs once planted will remain for three years, before being removed from the ground in order to separate it from the other bulbs that were born around, the same with the new will be replanted on the ground.
Processing saffron ranging from planting on the land, the harvest of flowers for the finished product (the pistils of saffron) is manual, in fact the use of the machines is filed only to the plowing of the affected area to ' plant.
From early November begins flowering which lasts until 20 November, when the season is benevolent also collect 4 or 5 flowers per bulb or bulbs groups, rigorously harvested by hand to avoid damaging the flower, the next step is the separation of the three pistils flower and subsequent drying, which is performed on chestnut planks near a fire which burns Mediterranean (broom, mastic, strawberry tree, myrtle etc.)