The vast majority of saffron growing farms are found in Iran so this is where we will start our commodity chain. These farms are usually small and not owned by corporations but by families or small businesses. It is in these small farms that the saffron crocus are both grown and harvested. There are two parts to the saffron plant: the crocus and the stigmas. The stigmas are the only portion that is harvested and it is from these stigmas that the spice is extracted. Each flower produces three stigmas and the crocus is thrown away. The saffron harvest is a delicate process that can only occur once a year in September, only under certain lighting conditions, and only by hand. This deeply involved and time consuming process is the reason why the spice is very expensive. The people that own these farms usually work very long days: up to 19 hours harvesting and separating the flowers (Ombrello). The crocuses also need to be grown in a limestone rich soil, which makes the fields unsuitable for a lot of other crops. This limits the areas where saffron can be grown. It also must be harvested early in the morning and then separated out of the sunlight. These harsh conditions and long work days add to the expensiveness of the spice.
Saffron Farm in Kashmir – http://www.kashmirkesarkingdom.com/