Annex White book.pdf

A5.1.3.2ClassificationThe purchased lots are classified according to quality, age etc.A5.1.3.3StorageTraditionally, saffron is stored in a dry and dark place. Sometimessaffron is stored in refrigerators, at 4oC in order to preserve its featuresfor a longer period of time, but this method is hardly used. No directcosts are suggested.A5.1.3.4CleaningIt refers to the procedure for removing foreign material such asflower residues, esparto, perianth etc.In Greece the above procedure is carried out before selling by thesame cultivator.After cleaning, it is necessary to wet the product, in so as to be lessfragile. Nevertheless, we register loss of 0,5% due to stigma rupture ofsaffron threads.A5.1.3.5PackagingThe packaging procedure includes tasks such as filling the variouscontainers, weighing, etiquette attachment and packaging.Main package is the package containing saffron threads. Secondaryand tertiary packages contain the main package that is in direct contactwith the product.Depending on the customer demands, the product can be packedalso in blister packaging.A5.1.3.6ShipmentIt refers to the shipment of goods.Further on, additional costs areinvolved such as:1) AnalysesIt is common to carry out analyses that are more or less precisedepending on the destination market.Microbiological analysis: aims at detecting the existence of bacteriasuch as Salmonella so., Escherichia coli, etc.a) Chemical analysis: for artificial dye substances detection as wellas existence of crocine, picrocrocine and safranal.b)Pesticide analysis: for pesticide, insecticide, fungicide residue detection.194