In the world of spices, saffron stands unparalleled in both its rich flavour and profitability. Often dubbed a paradise on Earth, Kashmir is the second-largest producer of this expensive spice. But as demand often outstrips domestic supply, progressive farmers have begun cultivating saffron beyond its traditional confines.
We have curated a step-by-step guide from pioneering farmers who have established thriving saffron indoor farms in small rooms!
Step 1: Set up a controlled environment
Maharashtra-based Harsh Patil managed to cultivate saffron in the warm climate of Nandurbar with the help of aeroponics — an ingenious method of growing plants without soil. He transformed a 15×15 foot room into a precision-controlled environment using insulated walls and temperature-regulating technologies.
He advises insulating the room using thermocol. Then, invest in proper machinery to ensure a similar climate like Kashmir. Install chillers from cold storages and humidifiers to control the temperature.
During the sprouting phase in September, you are required to maintain a temperature of 15-20 degrees Celsius. During the flowering stage between November and October, reduce temperature to 5-7 degrees Celsius. You can also use grow lights to help saffron thrive.
Step 2: Procure and prepare saffron bulbs
Once your setup is ready, secure high-quality saffron bulbs, preferably the ‘mogra’ variety from Kashmir. Expect a procurement cost of around Rs 600 to Rs 800 per kg.
Smell the bulbs to catch any rot that has set in. Even one bulb with fungus can affect the whole batch. To avoid fungal issues, soak them in a neem oil solution to eliminate bacteria, and dry them under a fan. Use plastic trays for sprouting to minimise fungal risks.
Step 3: Maintain temperature and sanitation
The key to saffron farming lies in maintaining the perfect climate and ensuring cleanliness. Use aeroponics to deliver nutrients through air mists, and maintain the ideal environment using humidifiers and air conditioners.
Maintain 60 to 70 percent humidity and prohibit unnecessary entry to the unit to prevent contamination. In case of fungus, affected bulbs should be treated promptly with neem oil.
Step 4: Divide the batch
Another farmer Vaibhav Patel suggests dividing the bulbs into two batches. You can keep one batch into soil trays, and the other in wooden trays on slotted angle racks. Both the setups are kept in a room where the temperature is stringently controlled.
Step 5: Harvesting the red gold
Harvest time arrives in late October when vibrant purple blooms appear. Each saffron crocus holds delicate stigma sticks — the threads that hold saffron’s value. After harvesting, dry them under a fan.
Each of these parts has a different use. The petals are used in the cosmetic industry, the yellow stamen is used in the textile industry for dyeing, and the stigma is the red saffron.
Step 6: Revitalise for the next cycle
After harvesting, replant your bulbs in soil with cocopeat for the multiplication stage. Ensure that you water the seeds every 7 to 10 days, and not exceed this.
Over the course of four months, the bulbs will double, ready to bloom again when the cycle starts anew in August.
Step 7: Calculate input costs vs profits
Ramesh Gera, who grows saffron in a 100-square-foot room of his home in Noida, says it requires an investment of around Rs 4 lakh (including Rs 2 lakh for the Kashmiri saffron seeds). “The setup has an initial cost, but apart from electricity bills totaling Rs 4,500 monthly and annual labor costs of Rs 8,000, it’s quite manageable,” he says.
Ramesh explains that the returns in the market can be substantial. Saffron sells for up to Rs 2.5 lakh per kg in wholesale and even Rs 6 lakh per kg in the export market.
Edited by Arunava Banerjee.
