{"id":94655,"date":"2017-03-19T22:25:53","date_gmt":"2017-03-20T02:25:53","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=94655"},"modified":"2017-03-19T22:25:53","modified_gmt":"2017-03-20T02:25:53","slug":"saffron-growers-look-to-get-a-foothold-in-the-us","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2017\/03\/19\/saffron-growers-look-to-get-a-foothold-in-the-us\/","title":{"rendered":"Saffron growers look to get a foothold in the US"},"content":{"rendered":"
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They estimate an acre of saffron grown in high tunnels could bring in $100,000 a season. (Photo: Nick Perla\/ Flickr<\/a>)<\/figcaption><\/figure>\n

BURLINGTON, Vt. \u2013As spring crocus blooms approach, some growers have visions of a fall-flowering crocus that produces saffron, the world’s most valuable spice.<\/p>\n

University of Vermont researchers have been raising the exotic spice now grown primarily in Iran and are encouraging growers to tap into what they hope will be a cash crop.<\/p>\n

It’s not a hard sell, particularly in the short growing season of the Northeast. A crop harvested in the late fall, when other crops have died off, that tolerates extreme climates and yields an average of $19 per gram.<\/p>\n

\u201cIs this the red gold we’ve been looking for?\u201d said Patricia Fontaine, of Palmer Farm in Little Compton, Rhode Island. She, her mother and brother attended a sold-out workshop this month on growing saffron hosted by the University of Vermont that drew growers from New England and as far away as Indiana and California.<\/p>\n

The family had been searching for a crop to grow in their high tunnel, a greenhouse-like structure without heat like one UVM also used to raise the spice.<\/p>\n

\u201cWe were like looking into everything and then all of a sudden this came up, and we were like, ‘This can’t be real,\u201d’ said Fontaine’s brother Ryan Golembeske.<\/p>\n

UVM researchers said the yields amounted to $4.03 a square foot, compared to $3.51 a square foot for tomatoes, and $1.81 a square foot for winter leafy greens.<\/p>\n

They estimate an acre of saffron grown in high tunnels could bring in $100,000 a season.<\/p>\n

The seasoning comes from the dried red threads, or stigmas, of the plant’s purple flower, enhancing dishes like paella, bouillabaisse and risotto. It’s also prized as a natural dye, for medicinal purposes and was used by Cleopatra in warm baths.<\/p>\n

UVM is not the first in the U.S. to raise saffron. There are other small growers around the country, including Mennonite and Amish farmers, who have been raising it outside in Massachusetts, Pennsylvania and Maine. The Mennonite church had been looking for a way to preserve its small farms, said Peter Johnson, of the Amish-Mennonite Center of Sustainable Agriculture, in Wenham, Massachusetts.<\/p>\n

\u201cWe are convinced that this is the crop that will keep our young kids on the farms,\u201d he said at the workshop.<\/p>\n

Ara Lynn, of Amazing Flower Farm in New Ipswich, New Hampshire, has already planted some saffron to supplement her business of raising annuals and perennials.<\/p>\n

\u201cIt gives a potential income stream at a time when we’re doing nothing, or if we are, we’re just paying workers and all the money’s going out and nothing’s coming in, so it makes a lot of sense,\u201d she said at the workshop.<\/p>\n

But she worries about marketing.<\/p>\n

\u201cIf we can’t find a way to market it and get that kind of money that they’re talking about then it’s just another endeavour that doesn’t work,\u201d she said.<\/p>\n

UVM researchers believe the more growers, the better. \u201cHow can you start encouraging a market for saffron if you only have a few growers growing it?\u201d said Margaret Skinner.<\/p>\n

One of the biggest questions for the American Spice Trade Association is whether labour costs would have a significant effect on the cost of the product, said Cheryl Deem, executive director.<\/p>\n

The process of picking the flowers, gathering the delicate stigmas and drying them is labour intensive, but only for about a month \u2013 a very short period of time \u2013 and in the off season, not dissimilar from maple syrup, said UVM researcher Margaret Skinner.<\/p>\n

\u201cIt’s the simplest crop you’ll ever grow,\u201d Johnson said. \u201cIt works. It really does work. It’s unbelievable.<\/p>\n","protected":false},"excerpt":{"rendered":"

BURLINGTON, Vt. \u2013As spring crocus blooms approach, some growers have visions of a fall-flowering crocus that produces saffron, the world’s …<\/p>\n","protected":false},"author":33,"featured_media":94656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[16810,16811],"class_list":["post-94655","post","type-post","status-publish","format-standard","has-post-thumbnail","category-lifestyle","tag-saffron","tag-university-of-vermont","mauthors-lisa-rathke","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/94655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=94655"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/94655\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/94656"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=94655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=94655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=94655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}