Production of organic Saffron (Crocus sativus) using biofertilizer and vermicompost

Saffron(Crocus sativus L.) is a commercial crop that has been farmed in Kashmir since ancient times. It is a very important high value and low volume condiment (Stephens 2003). Its most valuable commercial component is its thread-like crimson stigma, which is used mostly in the food, beverage, cosmetics, medical, and textile industries. The three remarkable quality characteristics of saffron are aroma (safranal), flavour (picrocrocin) and colouring pigment (crocin) which have made it staple in the world market and contributed to its dominance in generating foreign exchange for the nation. Additionally, it has made a strong mark on contemporary pharmacology by successfully treating a wide range of illnesses, including serious conditions like cancer. Saffron farming is currently limited to the Jammu and Kashmir districts of Pulwama, Budgam, Srinagar and Doda. In the state of Jammu and Kashmir, 5707 acres were planted to this crop in the 1996-1997 growing season, yielding 15.95 million tonnes (mt) annually. With an annual yield of 6.86 mt and a productivity of 2.23 kg/ha, the area shrank to 3143 ha in 2004-05 (Nehvi et al. 2008). Except for a few instances of nitrogen application in Kashmir, nutrient management procedures have not been followed, leading to poor saffron soils. Many customers are worried about the health effects of synthetic pesticides, food additives, preservatives and food colouring agents at the moment. Particularly given the inclusion of inorganic materials, the potential health concerns are intolerable. The advantages of organic farming systems in terms of ecology, the environment and food safety, coupled with the rising consumer demand for organic food in many nations, demonstrate that it can be a suitable substitute for conventional farming methods (Poudel et al. 2002).