Experimental Control and the Quality of saffron according to international standards
According to value of saffron in worldwide marketing, there are special sensitivities concerning the quality of saffron and all the necessary tests such as colour testing, scent testing and microbial testing will be examined along with specific process.
The laboratory of “HMF” has all the essential systems for controlling the quality of saffron according to the international standards such as ISO 3632 , 1-259 and 259-2.
In worth mentioning ,the “HMF” examines the measure of Crocin ,Picrocrocin and the Safranal of saffron by Spectrophotonetry method.
In qualitative control test , saffron is tested in physical , chemical and microbial condition by the experts of food industry as well.
The HMF team would like the international standards HACCP- ISO 9001-ISO 22000 would be done because they would like to have the control of the process of the preparation of saffron totally.
