SAEDNEWS: FAO has signed an agreement with Mashhad University of Medical Sciences (MUMS) to strengthen the methodologies of controlling quality, determining authenticity and improving market confidence of Iranian saffron.
The Food and Agriculture Organization of the United Nations (FAO) has signed a landmark Letter of Agreement (LoA) with Mashhad University of Medical Sciences (MUMS) to boost the quality, authenticity, and market confidence of Iranian saffron—one of the country’s most prized exports.
The collaboration will operate under the joint Technical Cooperation Programme of FAO and Iran’s Ministry of Agriculture Jahad.
Iran produces more than 90% of the world’s saffron, making a trustworthy value chain essential not only for farmers but also for national trade. Known as “red gold,” saffron is both a vital source of income for growers and a symbol of Iran’s agricultural heritage. Yet, global saffron trade faces persistent challenges, from adulteration to inconsistent post-harvest handling, which can erode quality and consumer trust.
“To tackle these issues, FAO is partnering with MUMS to strengthen how saffron is tested, processed, and marketed,” said Mr. Farrukh Toirov, FAO Representative in Iran. “Our collaboration combines advanced laboratory verification with practical post-harvest guidance to define saffron’s quality and protect its authenticity and global reputation.”
Central to the initiative is a scientifically validated fingerprinting method using high-resolution Nuclear Magnetic Resonance (NMR) to profile saffron’s three key compounds: crocin, picrocrocin, and safranal. This approach provides a far more precise chemical assessment for authenticity checks than standard methods alone. Complementing laboratory analyses, the program will deliver hands-on guidance to preserve saffron’s color, flavor, and aroma from harvest to market, ensuring lab-measured quality reaches consumers.
Under this LoA, MUMS will also train farmers, traders, and lab experts across Iran’s main saffron-producing provinces: Khorasan Razavi, North Khorasan, and South Khorasan. The training aims to instill best practices throughout the value chain, meeting international standards and giving global buyers a saffron they can trust.
While international trade often relies on ISO 3632 / 3632-1 grading, these basic tests cannot always detect subtle quality differences or sophisticated adulteration, nor do they provide adequate post-harvest guidance. By raising quality standards and implementing stronger safeguards, this initiative will help reduce fraud, enhance transparency, and boost consumer confidence in saffron markets.
Ultimately, improved quality control and best practices will generate better returns for farmers and traders while reinforcing Iran’s reputation as the premier source of authentic saffron worldwide.
This project is part of FAO’s broader efforts to support Iran in enhancing food authenticity, strengthening agricultural value chains, and ensuring local products compete successfully in international markets while meeting global quality and safety standards.
