SaffronOmics Newsletter
Saffronomics Newsletter 2012
September
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Why Saffron

Saffron is high-value agricultural product...

Saffron, which consists of the dried long-dark-red stigma of the plant, has three exceptional quality attributes, i.e. aroma, flavour and yellow dye, a set of characteristics bringing about its uniqueness for pharmaceutical, food and textile industries.

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"European actions to preserve Saffron heritage"

 
ImageAGRI GEN RES 018 Action

The main objectives of the CROCUSBANK project were the creation and management of a collection (germplasm bank) of Crocus species, including saffron, and the integrated and multidisciplinary study of the preserved materials for further exploitation by researchers and other potential users...

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 ImageFA1101 Cost Action

The main objective of this Action is to build up a network of collaborative research in order to increase our multidisciplinary knowledge of saffron including: structural organization of genome, DNA fingerprinting, chemical fingerprinting, proteomics, transcriptomics, and metabolomics...

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Image Meeting on Phytochemistry.
Interim Meeting on Phytochemistry and Metabolomics, Athens (Greece) May 24-25, 2012.

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Image Meeting on Genomics & Transcriptomics.
Interim Meeting on Genetics, Transcriptomics & Genomics. Toledo (Spain) June 20-23, 2012.

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Image EU Seminar on SAFFRONOMICS.
EU SEMINAR will be an excellent opportunity to familiarize with the OMICS technologies in SAFFRON.

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SAFFRON in The Wall Street Journal

Saffron produced in Spain's heartland is one of the world's most expensive and elusive spices.
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SAFFRON in the BBC

Kate Humble's journey takes her from Morocco to Spain as she uncovers the story of the world's most expensive spice Read more
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