In this chapter, we discuss saffron production from an economic perspective. Research shows that the amount of saffron available, its cultivation area, as well as its price have been increasing since 2010 in response to demand. In this chapter, we present results of studies conducted on economic efficiency in Iran indicating determinants of economic performance for saffron farms. The comparative advantage of saffron is analyzed using the policy analysis matrix. The results show that saffron production is profitable at both market and social prices. From an economic point of view, saffron production has advantages including requiring small size of land (it can be even cultivated in spaces among trees), providing work opportunities especially for women, and requiring nonadvanced equipment and less financial investment.

• Section I - Cultural and historical aspects of saffron
  • Chapter 1 - Saffron and folklore
  • Chapter 2 - Saffron and religion
  • Chapter 3 - Saffron in the ancient history of Iran
• Section II - Saffron production
  • Chapter 4 - Evolution and botany of saffron (Crocus sativus L.) and allied species
  • Chapter 5 - Soil conditions for sustainable saffron production
  • Chapter 6 - Saffron water requirements
  • Chapter 7 - Saffron “seed”, the corm
  • Chapter 8 - Ecophysiology of saffron
  • Chapter 9 - Advances in modeling saffron growth and development at different scales
  • Chapter 10 - Saffron crop protection
  • Chapter 11 - Mechanization of saffron production
  • Chapter 12 - Emerging innovation in saffron production
• Section III - Genetics and biotechnology of saffron
  • Chapter 13 - Utilizing O-mics technologies for saffron valorization
  • Chapter 14 - Tissue and cell culture of saffron
  • Chapter 15 - Molecular biology of Crocus sativus
• Section IV - Saffron processing
  • Chapter 16 - Bioactive ingredients of saffron: extraction, analysis, applications
  • Chapter 17 - Dehydration of saffron stigmas
  • Chapter 18 - Saffron packaging
  • Chapter 19 - Assessment and monitoring of saffron microbiological criteria
  • Chapter 20 - Saffron adulteration
• Section V - Economy and trade of saffron
  • Chapter 21 - Economic analysis of saffron production
  • Chapter 22 - Saffron marketing: challenges and opportunities
  • Chapter 23 - Environmental economic analysis of saffron production
• Section VI - Saffron and Health
  • Chapter 24 - Saffron in Persian traditional medicine
  • Chapter 25 - Antiinflammatory and immunomodulatory effects of saffron and its derivatives
  • Chapter 26 - Effectiveness of saffron on memory function, learning ability, and epilepsy
  • Chapter 27 - Antidepressant and antianxiety properties of saffron
  • Chapter 28 - Application of saffron as a neuroprotective agent
  • Chapter 29 - Cardiovascular effects of saffron and its active constituents
  • Chapter 30 - Saffron, its main derivatives, and their effects on the respiratory system
  • Chapter 31 - Saffron’s role in metabolic disorders
  • Chapter 32 - Anticancer properties of saffron
  • Chapter 33 - Available saffron formulations and product patents
  • Chapter 34 - Safety and toxicity of saffron