The saffron under the PDO La Mancha Saffron quality seal, is the only spice of this nature with this recognition of quality in Spain. The specific requirements which must be meet are included in a document, Product Specifications which has been approved by the European Commission. All producers and canners in the marketplace must meet the product specifications. An independent and impartial control Agency verifies that the producers and canners, each in its area of activity, meet the Product specifications. This control Agency has been authorised by the competent authority and approved by ENAC (Spanish Accreditation Body) under the UNE-EN ISO/IEC 17065 Standard or standard which supersedes same.
The main characteristics of the PDO La Mancha Saffron are:
- It is a spice obtained from the stigmata of Crocus Sativus, L. and has a unique texture in the form of strands.
- Flower harvesting and production process are carried out only in certain municipalities of Albacete, Ciudad Real, Cuenca and Toledo.
- The Crocus Sativus, L. is cultivated under specific conditions, from among which is noteworthy is its bulbs are pulled out from the soil every four years and replanted in virgin soil.
- The harvesting, separation of stigma from flower process and toasting of the stigmas are carried out in a particular manner and under specific conditions.
- It is marketed and packaged in containers not exceeding a net weight of 100 g, and never in bulk.
- The saffron must be packaged and marketed the year prior to its packaging.
- Purity, physicochemical and sensory characteristics and organoleptic assessment of the saffron are shown in this table.
The PDO La Mancha Saffron constitutes in itself a triple guarantee: Spanish origin saffron; highest quality colour, flavour and aroma; and a comprehensive control system which eliminates any risk of exposure in the product.
