The aim of this project is to develop a technology to establish criteria for saffron quality and purity and, as a result, to elaborate a proposal to modify ISO/TS 3632 and implant this new ISO norm in the enterprise.
The achievement of this aim includes the following specific objectives:
1. Chemical and microbiological characterisation of saffron and chemical characterization of natural pigments and synthetic colorants for identifying the most typical natural pigments, synthetic colorants and micro organism encountered in saffron.
2. Design and integration of methods: Design of both one microbiological approach and one chemical approach and to develop one unified method.
3. Validation of the method to achieve reliability and reproducibility conditions.
4. Implementation of new method at 100% of the Core of SME and implementation of new method at 50% of the associated SMEs to the IAGs.