Annex White book.pdf

As one can clearly see in the graphic, the zone consuming the most isthe north-western part of Spain i.e. Galicia, Asturias and Leon. This comesas a little surprise, given the fact that saffron is used mostly in Mediterraneandishes such as paella, which is a typical dish of eastern Spain. Thatmeans that the use of saffron is not restricted in rice or pastry.The individual and average percentages of these three years arealways more than 70% in all zones except for zone V, where equality isapparent in consuming both commercial types of saffron. This could beattributed to possible insufficiency in saffron in this zone, which is notrelated to the existing demand. This leads eventually to the conclusionthat the consumers can not distinguish among various commercial typesof saffron. It also shows that the quality of both types (threads, powder)satisfies the demands of the customers in the respected area.In Italy, the zone at issue is Zone 1 (Lombardia, Liguria, Piemonteand Aoste valley), which is characterized by development and is absorbingapproximately 50% of the market sales. The product is present at aconstant rate in the various selling points, except in the region of SouthItaly, where an annual decrease in selling rates is observed: indeed, thisdecrease – rendered in percentage – is due to the number of new sellingpoints in South Italy, which is larger than the one in the rest of Italy.According to the table below, in Greece, the volume of saffron sales inthe city if Athens represents the largest percentage of the total consumptionof saffron sold in the domestic market. In particularly, it reaches59% for the year 2005.Graph 11: Total sales per region in Greece.198