Quality and prospective of Sicilian saffron

Abstract Italy has one of the most valuable saffron in Europe. We have three Protected Designation of Origin in Sardinia, Aquila and San Gimignano. Italian saffron is present in other areas. In Sicily this spicy is present till Middle Age in central area, in particular near Enna. Nowaday there are almost five ha that are cultivated by saffron. This area is characterized by excellent soil, good weather, good viability and agriculture tradition too. Main group is “Cooperativa Oro Rosso di Sicilia”. It is a young coop that was found by 12 partners in 2005 with an elevate culture (every one has an under graduate or a graduate degree), with small plot of land (between 1000/2500 mq) and lowest mechanization and no specialized workforce; also, Sicilian soil is excellent for cultivating this spice. For this reason is necessary searching for new markets, as Middle East market or Russian market, where our high quality products are strongly requested. The principal risk is that European product could bleed for the competition of Iran saffron that are product with lower cost but that it has lower quality than our saffron and that represent 90% of world production. For Sicilian saffron, an important opportunity could be the partnership with typical cheese producers (piacentinu ennese) that are important for Sicilian saffron to obtain the PDO. Another important action is the creation of partnership between University and farms for developing commercial strategy and mechanization.