Quality Control Process

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Laboratory

Naseri Saffron according to market conditions and increasing from day to day supply and also preventing different kinds of fraudulent of it, created a mobilized and optimized laboratory since 2007. This laboratory was begun to work after extensive research and consultation with experts of monitoring and standard of food administration“, buying updated equipments and appropriating physicochemical tests for saffron by use of a professional and teached team of exports in order to acknowledge our debt to answering trust establishing over so years of customers.

Quality Control Process

Caring for the customer means caring for quality control. 
It is essential to analyse and test saffron quality in different aspects such as physical, chemical and microbial properties, along with mold and micro-organism quantification.

Our saffron is analysed in the specialized laboratories by food industry experts validating compliance with international standards and food safety criteria to ensure saffron quality. This “Red gold” is also differentiated into medicinal, food and industrial grades.

 

To determine the quality, saffron must be analysed considering the following criteria:

– Saffron flower health
– Tinting strength (crocin in saffron)
– Saffron impurity
– Taste (picrocrocin in saffron)
– Fragrance (safranal in saffron)
– Humidity
– Saffron stigmas length