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  • By Oxford Certificate
  • November 13, 2021
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Para Categories Depending Saffron E-Learning

Virtual training of saffron classification and packaging has been created for people to become fully acquainted with saffron classification and packaging. Saffron is the most expensive spice in the world. This substance has always been welcomed because of the special color, aroma and taste that it gives to food and over time it has become a profitable industry.

As the largest producer of saffron in the world, Iran has a good opportunity for export. By capturing the global market, saffron exporters can increase the country’s non-oil foreign exchange earnings. One of the main ways to attract the international market is saffron packaging. In general, methods such as skin pack, shearing pack and vacuum are used to pack saffron.

Saffron classification:
In the category of saffron, after separating the female, they put them in one direction. So that the creams are on top of each other and the stigmas are on top of each other. Try to make the weights equal.

Types of saffron categories:

  • One-way category:
    In the one-way classification, the stigmas are stacked on top of each other and the cream is stacked on top of each other. The ends of the handles are usually tied with red silk thread or ordinary red thread.
  • Twisted or double-sided girl category:
    In the category of saffron as a girl, twigs or stigmas are located on both sides. And the creams, which are placed on top of each other from the middle, are tied with silk or ordinary red thread.
  • Stigma category:
    In this way, when classifying saffron, white cream is placed under the stigmas so that the stigma has more visibility than the cream. This method tries to fix the bunches of saffron on the cardboard. And offer in plastic bags or in plastic containers.
  • Net category:
    In this method of classifying saffron, sergol, which is composed entirely of red stigmas and is creamless, is offered in crystal or plastic containers. It should be known that Sargol saffron in the market is also called saffron head or root saffron.
  • Straw category:
    Later, saffron, which is prepared directly by separating the red part (containing only a very small amount of yolk) from the flower, was called pushali. Probably because this type has a bulky and straw-like state, which of course we believe is not a good name and a better name should be chosen for this type of saffron.
  • Sargol saffron:
    One of the newer names that became popular later was Sargol saffron or the so-called slang saffron, which was produced from batch saffron. In such a way that the yellow parts were separated by scissors and then using the static electricity method. And they got cleaner saffron and completely red.

The topics of the saffron category and package virtual training course:
Chinese flowers
Separation of calluses from flowers
Perform sealing operation
Drying the calluses
Accurate weighing of the product
Product rating
Choose the right package
Carrying out packaging and storage of saffron products
Prerequisites for saffron classification and packaging:
This course does not require any special prerequisites and the course is taught from the beginning.

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