The Beh Afarin research and development of food packaging group (company) has been working since 1996 in order to create saffron packaging innovation.
This company along with the changes and developments of society in different fields and the need for competing with similar products and attending in international markets has put its focus on providing high quality products and optimizing packaging. And now, using nearly a quarter-century of valuable experience in this field, is working on developing saffron crop and creating new markets.
Given the need of the domestic markets for a healthy, high quality product delivered in suitable packaging, the company has decided to have a stronger presence in the domestic markets.
The creation of the research and development department as well as the specialized graphic design department as powerful leverages to advance the goals of the company can be mentioned as evidence for this claim.
The company also benefits from having two important badges; Iran national standard of quality badge and the apple of health badge of Iran food and drug organization, which assures the Beh Afarin’s domestic and international customers of the quality of the products.
The history of saffron planting in Iran goes back to more than 3,000 years ago. While exporting saffron to many parts of the ancient world, the Iranians introduced saffron’s features to Greeks, Romans, Chinese, and the Sami people, and taught the Mediterranean surrounding nations how to cultivate it during the first to fourth centuries AH.
This precious colored plant, known as red gold or desert’s gold, has gained such titles as it is cultivated in desert’s soil. In order to get one kilogram of dried saffron 110,000 to 170,000 saffron flowers are needed.
Iran has the first place in this field with an average production of 90 to 93 percent of the total world production of saffron (between 200 to 300 tons per year).
There are different types of saffron in the market with different prices and features such as thicker and bulkier colors and scents; let’s examine this matter together. Saffron can be divided into the following models:
- Sargol Saffron
- Negin saffron
- Pushal or “Pushali” Saffron
- Bunch Saffron
- Konge Saffron