IN 5 STEPS
Artisanal and organic agriculture
The organic and artisanal production of Taliorigin® saffron in Taliouine, certified by the Protected Designation of Origin (PDO), follows rigorous steps to guarantee exceptional quality:
STEP 1
Soil preparation
Saffron cultivation begins with soil preparation in summer. Farmers plow and fertilize the land organically, without the use of pesticides or chemical fertilizers, to ensure a healthy and natural environment.
STEP 2
Planting bulbs
Between June and August, crocus sativus bulbs are planted by hand. They are spaced optimally to allow healthy and vigorous plant growth.
STEP 3
Picking flowers
The harvest takes place for two weeks in October, from sunrise. The saffron flowers, still closed, are picked by hand to preserve their quality. This step must be carried out quickly and delicately to avoid damaging the stigmas.
STEP 4
Pruning
After picking, the red stigmas are separated from the flowers by hand, a step called pruning. This task requires great precision, as each flower contains only three stigmas, and more than 200 flowers are needed to obtain one gram of saffron.
STEP 5
Drying
The stigmas are then carefully dried to reduce their water content and concentrate their aromas. Drying is done in the sun or under strictly controlled conditions to preserve the organoleptic qualities of the saffron.