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Safran (Crocus sativus L.): A Bibliographic Review
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Author(s): M'hammed Elouark (Ibn Tofail University, Morocco), Ismail El Aymani (Ibn Tofail University, Morocco), Samah Ourras (Ibn Tofail University, Morocco), Najoua Mouden (Mohammed 1st University, Morocco), Mohamed Chliyeh (Ibn Tofail University, Morocco), Karima Selmaoui (Ibn Tofail University, Morocco), Soukaina Msairi (Mohammed V University, Morocco), Rachid Benkirane (Ibn Tofail University, Morocco), Abdelaziz El Alaoui (Ibn Tofail University, Morocco), Amina Ouazzani Touhami (Ibn Tofail University, Morocco)and Allal Douira (Ibn Tofail University, Morocco)
Copyright: 2025
Pages: 58
Source title:
Technical Innovation and Modeling in the Biological Sciences
Source Author(s)/Editor(s): Jamal Mabrouki (Mohammed V University, Morocco)
DOI: 10.4018/979-8-3693-9450-2.ch023
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Abstract
Crocus sativus L. (saffron) is one of the most expensive and rarest spices in the world, used as a dye, flavor, and for medicinal purposes. Saffron cultivation in Morocco is an important economic activity in the mountain regions of Taliouine (Taroudant province) and Taznakht (Ouarzazate province), covering an area of one hundred and five hectares. Morocco is renowned for its high-quality saffron nationally and internationally. The Corcus sativus plant has a life cycle whose duration and phases depend on several biotic and abiotic factors. Sometimes these factors limit and negatively affect the availability of corms as well as the durability of growing saffron in the Taliouine-Taznakht region. To cope with constraints related to these factors, the use of biological inputs such as arbuscular mycorrhizal symbiotes captures the interest of scientists and the public. Mycorrhizal fungi had a positive impact on saffron culture, mainly by increasing crop productivity. They allow better mineral nutrition in plants including phosphorus, nitrogen, zinc, copper, manganese, and iron.
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