Marlborough saffron grower Dave Pigou says he is investigating "intercropping" crocuses producing high-value saffron spice in vineyards around the country.
Pigou is already producing about 1kg of saffron for the domestic market from his own property and said he was looking at the possibility of expanding production by planting saffron among
grape-growers' vines.
"I want to reduce my risk by not having all of the saffron on my property," he said.
"That way if we have bad weather here one year it won't mean that my entire crop will be destroyed."
The 1kg of product he is producing this year is an initial step towards the 8kg harvest he plans for his own property.
"This year we are estimating about 1kg of final product, but next year I would envisage between 5kg and 8kg," he said.
The corms or bulbs of saffron multiply seven to nine times a year - increasing the total yield from season to season.
Although the total amount harvested may sound meagre, saffron is the world's most expensive spice and retails for around $24,000 a kilogram.
Pigou's foray into saffron has not been plain sailing.
After researching the spice on the internet and importing corms from Tasmania he said his first season was less than perfect.
"I made the mistake of overwatering the plants and it rotted some of the corms and attracted insects such as grubs."
Pigou learned the hard way that saffron thrives on hard, cold winters and dry summers - making it ideally suited to Marlborough without the need for irrigation.
Saffron threads - prized for their distinct aroma and ability to colour food, are the dried stigmas of the saffron flower.
Each saffron flower contains just three red stigmas - which is why 250,000 flowers are needed to produce 1 kilogram of saffron.
The flowers must be picked within two to three days of the saffron flowering.
Pigou, with the help of Cuddon Engineering, is at present designing equipment to process the saffron, including a machine to cut the stem of the flower and a wind machine to remove the petals and leave the stigmas behind.
- NZPA
