Safranbolu saffron, belonging to the species Crocus sativus L., is a plant renowned for its medicinal and aromatic properties. Cultivated in the Safranbolu district of Karabük Province, this product has a documented history of nearly one thousand years of production. The microclimatic characteristics of the region are among the primary factors determining the intensity of its color, aroma, and fragrance. Safranbolu saffron is one of Türkiye's registered geographical indications and is produced under the protection of a designation of origin.

Historical Production and Cultivation Tradition

According to historical sources, the cultivation of Safranbolu saffron dates back approximately one millennium. In the past, it was grown in nearly forty villages in the region. This long-standing tradition demonstrates the significant role of saffron in the region’s agricultural culture.

Influence of Climate and Geographical Conditions

Safranbolu is located at the intersection of the Black Sea and Central Anatolian climate zones, creating distinctive microclimatic conditions. These climatic features directly influence the flowering period as well as the color, aroma, and fragrance intensity of the plant. Such environmental factors ensure the preservation of saffron’s distinctive qualities.

Morphological Characteristics and Botanical Structure

Safranbolu saffron is a perennial bulbous plant belonging to the family Iridaceae. The underground part is corm-shaped, capable of sprouting and producing new plants for up to three years. The corm is elliptical, slightly flattened at the base, concave at the root zone, with a diameter ranging between 2–4 cm, and covered with shiny light-brown tunics.

The root system is composed of three types:

1-) Absorptive roots emerging from the base of the corm, relatively long in structure.

2-) Contractile roots arising below the sprouting buds, short and thick, supporting water and nutrient uptake for the new corm.

3-) Secondary absorptive-contractile roots, longer and thinner, appearing after the initial contractile roots.

The leaves are grass-like, with six leaves produced by a mature corm, measuring 15–30 cm in length, remaining above the soil from October until May. The flowers are purple, consisting of six tepals, three stamens, and one pistil. The stigma, the female reproductive organ, is divided into three thread-like structures of a vivid deep red color. The stigma constitutes the economically valuable part of the plant.

Flowering and Harvesting Process

The flowering period of Safranbolu saffron begins in the second or third week of October and continues until mid-November. A mature plant produces an average of 7–8 flowers and reaches a height of 20–30 cm. The flowers are hand-harvested in the early morning while still in bud form. The stamens are separated, and the stigmas are subjected to drying.

^{Safranbolu Saffron (Generated by Artificial Intelligence)}

Chemical Properties and Distinctive Characteristics

Safranbolu saffron is distinguished by its color intensity, aroma, and bitterness level. Based on dry matter analyses, the following values have been determined:

Moisture and volatile matter content: 9.6%

Ash content: 4.9%

Acid-insoluble ash: 0.1%

Cold-water soluble extract: 62.0%

Total nitrogen: 2.77%

Crude fiber: 4.0%

Additionally, picocrocin (bitterness) is at least 70% of the dry matter, safranal ranges between 20–50%, and crocin (color intensity) reaches at least 190%. With these values, the coloring strength of saffron can extend up to 100,000 times its weight.

Cultivation Methods and Agricultural Practices

Situated in a climatic transition zone, Safranbolu provides favorable microclimatic conditions for saffron cultivation. Prior to planting, the soil is plowed two to three times. The corms, which are lifted in June and left to rest, are replanted between August 15–30.

During planting, the corms are manually placed into pits at a depth of 10–15 cm. At the end of the third year, corms are lifted and replanted. Organic fertilization is preferred, though chemical fertilizers may be applied when required, based on soil and leaf analyses. Depending on the prevalence of weeds, hoeing is carried out three to five times per year.

Plant Protection and Maintenance

Among fungal diseases, Rhizoctonia crocorum poses a particular threat to saffron cultivation. Moreover, soil pests, moles, and rodents can damage the corms. Both chemical and mechanical control methods are applied. Care is taken during hoeing to avoid damaging the corms, as maintenance practices directly influence yield.

Processing, Drying, and Storage of Filaments

Harvested flowers are dried under natural conditions by spreading them on clean muslin cloth in a shaded, well-ventilated indoor environment at room temperature. The dried filaments are stored in airtight glass containers. During storage, humid environments must be avoided, and semi-shaded areas without direct sunlight are preferred.

Control Criteria and Organizational Structure

The production and marketing of Safranbolu saffron are supervised by a five-member inspection authority coordinated by the Safranbolu Chamber of Tradesmen and Craftsmen. This body consists of representatives from the Safranbolu District Directorate of Agriculture and Forestry, the Safranbolu Chamber of Commerce, the Safranbolu Chamber of Agriculture, and the Safranbolu Chamber of Tradesmen and Craftsmen. Inspections are conducted annually, with additional checks performed when necessary or upon complaints.

The inspection criteria include cultivation within the designated geographical boundaries, compliance with chemical standards such as picocrocin, safranal, and crocin content, proper drying and storage conditions, and correct use of the designation of origin logo and label. Furthermore, producer records and official weighing documents are included in the inspection process.