Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 22 ISSUE 2
Written by Veselka VLAHOVA

Saffron (Crocus sativus) is a bulbous perennial of the iris family Iridaceae. The plant of C. sativus is generally planted for the production of the most valuable part in its flower the stigmas, the commercial name of the dried stigmas being saffron. Crocus plant was considered as 'red gold’ and the most expensive spice in the world. This paper aims to pay attention to the world distribution of saffron, its application in various fields and the possibility for its cultivation as an alternative crop in sustainable agricultural systems. The materials used in the research paper cover a wide range of information that credibly cites the authors who reported or referenced the important information about saffron. Available scientific literature enriching information on saffron was used. The collected scientific material is analyzed theoretically, as the article is a review. From antiquity, saffron was widely used as a spice for culinary purposes and food colorant, as well as a dye, preparation of perfumes, preparing tea. In particular, saffron is gaining increasing attention as an alternative crop in sustainable agricultural systems due to its unique biological, physiological, and agronomic traits, such as the capability to exploit marginal land. From an agronomic point of view, saffron is well adapted to different environmental conditions and in recent years a growing interest has been reported in growing saffron in low-cost systems, for example in mountainous regions.

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