EVALUATION OF SAFFRON (CROCUS-SATIVUS L) PRODUCTION IN NEW-ZEALAND

Saffron, the world's highest priced spice, is made from the dried stig ma of the saffron crocus, Crocus sativus L. After establishment, saffr on spice yields in Central Otago, New Zealand, averaged 3.7 g/m(2) and were higher than yields at Mosgiel and Hamilton. Spice yields were si gnificantly increased by applying sawdust mulch to crop beds, but inco rporating peat into the soil before planting did not affect spice prod uction. Planting larger-sized corms significantly improved spice yield and daughter corm production in the second year. Saffron spice yields from established crops at Clyde are estimated to reach 24.3 kg/ha, up to twice that obtained in traditional saffron-producing countries, bu t high labour costs in New Zealand appear to limit the opportunities f or competitive production of saffron spice in this country.