“Oro Rosso Delle Alpi” is a technical-scientific manual produced by UNIMONT in 2015. it is a useful tool for those who want to approach saffron cultivation as the various techniques to produce the spice are described in a simple language. (more…)
In November 2019 the scientific journal “Journal of Applied Botany and Food Quality” published the article “Quality traits of saffron produced in Italy: geographical area effect and good practices” reporting the results of the quality of saffron produced in Italy. This work is the result of research conducted by the UNIMONT team