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83.60 quintals saffron produced during 2009-10: JK Govt

The Jammu and Kashmir government has said over 83 quintals of saffron was produced in the state during 2009-10.



Jammu: The Jammu and Kashmir government has
said over 83 quintals of saffron was produced in the state during 2009-10.

"83.60 quintals of saffron has been produced during
2009-10 in Jammu and Kashmir," the Minister for Agriculture
Ghulam Hassan Mir said.

The information was given by Mir while replying to a
clubbed question by Mohammad Yousuf Taing and Vijay Bakaya in
Legislative Council yesterday.

Out of the stated amount, 80 quintals was produced in
Pampore area of Kashmir division while the remaining 3.60
quintals was produced in Kishtwar district of Jammu division.

He added that the area under saffron cultivation has
increased from 2,931 hectares in 2000 to 3,785 hectares in
2010-11.

The Minister said the Saffron Development Project in a
mission mode is for Rs 372.18 crore to be implemented over a
period of four years, 2010-11 being the first year.

While Rs 288.06 crore shall be provided by the Centre in
four years, Rs 85.122 crore shall be the farmers share, he
said.

The farmers have been advised to adopt preventive measures such as replanting health saffron corms on a four year rotation basis instead of eight to nine years, to save the crop from the Corm Rot disease, Mir said.
Also, during the time of replanting the corms should be
treated with the recommended doses of fungicides.

The Minister further informed the house that a quality
control laboratory is being set up under the Centrally
Sponsored Mission `Economic Revival of J&K Saffron Sector`.

In addition to the installation of SMS server and the
establishment of an electronic auction and trading centre at
Pampore, infrastructure facilities for storage, grading and
packing of saffron have also been conceived in this project,
he said.
Saffron produced in the valley (Indian Saffron) is known
all over the world as the best saffron due to its intrinsic
quality characters, primarily because of its strong colour and
flavour as a result of high crocin and safranal content, he
said.

PTI

From Zee News

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