THREE STAGES OF TEST OVER SAFFRON AT QUALITY CONTROL DEPARTMENT OF SHAHRI SAFFRON
 
1.

At the fist stage saffron is put under comprehensive chemical and microbial tests and in case of acceptance it runs to the next stage.
In chemical tests the weight per cent of flower remainders; external and volatile materials; moisture; total ash, insolvent ash in acid and solvent materials in cold water (extract) on the basis of dried material of saffron; minimums of bitterness in wave 257 nm, saffranal in wave 330 nm and coloring power in wave 440 nm; maximums of pure nitrogen on the basis of dried material of saffron; additive colors and pigment are determined.
In microbial tests coliform, total esherishia coli number of microorganisms, molds and clostridium are measured to accept or reject saffron finally.
   

   
2.

During the stage of packing, tests and surveys are conducted to make sure of a sanitary product wit high quality.
 
3.

Microbial tests are carried out over the final product to be marked excellent.