The Mountain University, through its own research projects, offers ideas to stimulate farmers but also simple hobbyists to reassess agriculture in mountainous areas. In these areas, where the multifunctionality of agriculture plays a key role in the sustainability of mountain productions, the saffron cultivation finds its excellent location as a strategic culture, in order to enhance the mountainous agricultural heritage.
Saffron is well suited as a complementary crop, being able to generate a good economic return even if grown in small or marginal land. Unimont provides farmers the support they need to define their product’s quality and to optimize the production process.
The sustainable food system is made from market niches represented by products characterized by a minor impact on the media but that stand out thanks to their quality. Quality in particular have allowed the saffron produced in the valleys to be retailed as a spice and at the same time to be successful within the culinary tourism.