Laboratory Control and Quality Based on International Standards
Due to the high value of saffron in the world market, there are certain sensibilities to the quality of saffron in a way that microbial factors, color and flavor are examined and tested in specific laboratory stages.
The laboratory of HMF collection has all the equipment needed in order to control the quality of saffron based on international standards of ISO 3632, 1_259, 2_259. It’s to be mentioned that, HMF tests the amount of Crocin(agent of color), Picrocrocin (agent of bitterness of saffron flavor), and Safranal (agent of Aroma) in spectrophotometry method. Moreover, during quality control tests, saffron is examined physically, chemically and microbial by food industry specialists.
HMF wants to implement the international standards of ISO 9001_ ISO 22000_ HACCP in this way saffron is under control of hygiene and food safety from the harvest time until the moment of packaging and finally reaching to the consumer.