Saffron – Red Gold: Enhacing its Profitability through the Sustainable cultivation and Valorization of its by-products

Saffron (Crocus sativus L.), a perennial plant of the Iridaceae family, which is also known as “red gold”, is one of the most expensive spices throughout the world. Originally, it was mainly used as a condiment and natural dye for food, and as a medicinal plant in folk medicine. Its cultivation is characterized by an extensive use of labor, since most of the crop management techniques (e.g., sowing, weeding, flower picking, and stigma separation) are performed manually. The aim of this work is to investigate how the adoption of sustainable cultivation techniques could improve the profitability of saffron at the primary level. Thus, economic and technical data were collected directly on a farm in a marginal area in Northwestern Italy, in order to compare the productivity and profitability of traditional and innovative cultivation techniques. The effect of sustainable practices, such as the use of beneficial microorganisms, that is, arbuscular mycorrhizal fungi (AMF), on the productivity of saffron was considered. In a previous work, AMF inoculation with Rhizophagus intraradices and Funneliformis mosseae led to an increase in the flower and saffron spice yields, compared to uninoculated controls. The profitability of the saffron (including tepals, its by-product) considered in our case study, expressed as economic profit (pure profit), was found to be slightly negative for the traditional cultivation method (without the use of AMF) and also, albeit to a lesser extent, for the innovative technology (with the use of AMF). This slightly negative result is mainly due to the implicit cost of family labor for both the traditional and innovative cultivation techniques. The results of our study can be considered a further step in favor of the use of cultivation techniques that improve crop productivity and, at the same time, are sustainable. They also support the spread of minor crops, which, nevertheless, are important to maintain agricultural activities in marginal territories. Keywords: Crocus sativus L.; economic profit; biostimulant; low-input crop; minor crop; AMF 1. Introduction Saffron consists of the dried stigmas of Crocus sativus L., a medicinal and aromatic plant known for over 4,000 years and traditionally used as a spice in food, as a coloring agent, as a tonic agent in folk medicine, and in cosmetic and perfume preparations. The plant is made up of a corm, leaves, and flowers (tepals, stamens, and a pistil ending in Agronomy 2025,