World Saffrons Production
What is the world Saffrons production?
Almost all saffron grows in a belt from Spain in the west to Kashmir in the east. The other continents, except Antarctica, produce smaller amounts. In 2014, 250 t (250,000 kg) were produced worldwide.
Iran is responsible for around 90–93% of global production and much of their produce is exported. A few of Iran’s drier eastern and southeastern provinces, including Fars, Kerman, and those in the Khorasan region, glean the bulk of modern global production.
In 2005, second-ranked Greece produced 5.7 t (5,700 kg), while Morocco (the Berber region of Taliouine), and Kashmir, tied for the third rank, each producing 2.3 t (2,300 kg).
In the 21st century, Afghan cultivation increased. Azerbaijan, Morocco, and Italy are, in decreasing order, lesser producers. Prohibitively high labour costs and abundant Iranian imports mean that only select locales continue the tedious harvest in Austria, Germany, and Switzerland among them the Swiss village of Mund, whose annual output is a few kilograms.
Microscale production of saffron can be found in Australia (mainly the state of Tasmania), Canada, Central Africa, China, Egypt, parts of England France, Israel, Italy (Basilicata), Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania).
Greece is a saffron producer with a history of 3 centuries of cultivation of saffron called Krokos Kozanis, having started exports to the United States in 2017.