The colouring, scenting, flavouring and medicinal properties of saffron are due to two basic (acting) components: picrocrocin and crocin, especially in the unsweetened parts of them. Saffron is used in pharmacy, confectionery, cooking, cheese-making, distillery, even in painting.

The only saffron-cultivated area in Greece is the region of Kozani. It is cultivated in the region since the 17th century. The unique combination of specific climatic and soil conditions  (drained soil of medium fertility with a warm temperate climate), paired with the specialist knowledge on growing and harvesting the plant results in a product of high quality.

The cooperative of Saffron was founded in 1971. It consists of 1,000 members and has the exclusive right to collect, pack and distribute Kozani saffron.

The founding of the Cooperative created a body that has the complete responsibility of collecting, processing, packing and distributing the product in order to ensure its quality and to avoid the adulteration.

The cultivating process, as it is true for any product, varies from country to country depending on the climate and soil conditions, the long tradition, experience, expertise and ability of each country’s producers to adapt to new developments.

The flowers that start to grow in mid-October are picked by groups, usually consisting of women, put in their aprons or baskets and taken to their houses in hampers. This laborious work, which requires a degree of certain skills, is taking place from sunrise until sunset and lasts 20 to 25 days.

The drying of the stigmas is the single most important and delicate task and requires experience, great care and skills.

The Cooperative is housed in a three-storey building (owned by the Cooperative) with a total area of 612.40 m² and a volume of 2,152 m³. The building is located in a plot of 477.20 m² (also owned by the Cooperative) within the settlement of the borough of Kozani’s Krokos.

If saffron dries normally, it preserves its characteristic properties (color-aroma) while at the same time its quality improves, without losing its coloring strength and its essential oil.

After the drying, the separation of red stigmas from the yellow stamens, the pollen and any impurities, begins.

This part of the process, which is done by hand, can last from 20 to 60 days. Finally, the dried product is separated based on the color (red or yellow) ready for delivery.