Kaup: Techies grow Kashmiri saffron in coastal land, Achieve initial success

Team Udayavani, Nov 6, 2024, 10:14 AM IST

Despite the stark contrast between Kashmir’s frigid climate and the warm coastal temperatures, two young IT professionals from Karnataka’s coastal region have successfully cultivated Kashmiri saffron.

Tech entrepreneurs Ananthjit Udupi and Akshat B.K. Manipal, have achieved a significant breakthrough by growing Kashmiri saffron—a spice known for thriving in cold climates—in the warm coastal region of Udupi. The friends-turned-business partners have defied geographical odds to cultivate saffron in a controlled, cool environment within a 180 sq. ft. room on the rooftop of Ananthjit’s house in Bailoor, Udupi.

A controlled 180 sq. ft. Room for growth

To create an environment suitable for saffron, which typically requires chilly temperatures, Ananthjit and Akshat transformed a room with AC units, chillers, and humidifiers. Kashmiri farmers supplied high-quality saffron crocus corms, which were first tested in local soil. Initial attempts were unsuccessful, but the duo persisted, and the project is now seeing positive results.

Maintaining a 6°C Environment

Saffron cultivation demands a steady, low temperature—around 6 degrees Celsius. To achieve this, they invested over Rs 10 lakh, securing Rs 8 lakh through a bank loan. Alongside cooling systems, strict hygiene measures are followed to protect the corms from pests like ants and rats.

Pricing and market demand

Currently, Kashmiri saffron is priced at Rs 400 per gram locally. When graded in Kashmir, its value can increase to Rs 700 per gram. Apart from its use as a potent health enhancer, especially popular among pregnant women, saffron is widely used in spices and desserts. Its natural coloring properties also make it valuable in the production of dyes and medicines, with its flower petals fetching as much as Rs 20,000 per kilogram.

Expected Yield and Further Experiments

Ananthjit and Akshat have managed to cultivate around 37 grams of saffron so far, with hopes of collecting up to 50 grams soon. Each saffron flower yields just three tiny stigmas, which is the saffron spice. Out of 50 kilograms of saffron corms, approximately 30 grams of saffron can be extracted. The duo grows two types of saffron, one with a kumkum hue and the other in yellow.

“We are deeply interested in this pioneering attempt to grow saffron in a coastal setting. With an investment of Rs 10 lakh, we’ve achieved a promising yield and have already started selling our saffron under a brand. However, further experimentation and refinement are needed,” say Ananthjit and Akshat.