• Item

Laboratory unit

Departments

Negin saffron
ALL-Red saffron
Poushal saffron
Bunch saffron

Contact Info

Address:
No 46, onsori gharbi No 3, Imam Reza St Mashhad Khorasan Razavi Islamic Republic of Iran

Zip code:
91666-75549

Day phone number:
(009851) 38530830-38530831-38549510

Fax number:
(009851) 38549378

Email:
Info[at]essaffron.com


Quality test laboratory surrounded by having control on arrivals and departures of saffron products by possessing the most complete necessary supplies and experienced personnel. The expert individuals in the lab that have been approved by standard institute and food and drug administration get trained periodically by updating the newest methods of saffron test and saffron related information. Quality control department has an important responsibility in production and export of saffron since the saffron arrives to company and with specific sensitivity and accuracy and step by step controls on delivering process, sampling, testing, packaging, labeling and saffron departure. Esfedan saffron lab has two different chemical and microbial parts and in each part the related tests are done.

We can summary the general tasks of quality control as below:

Quality tests that is divided to three sections:

Microbial tests

Microbial tests that are done on input saffron in company are considered as:

Test Limit Standard number
Enterococci test  Negative  2198
Clostridium  100 9432
Mold  1000 10899-2
E.coli    Negative 2946
 

Chemical tests:

Humidity and volatile material mass percent

National standard 259-2

Total ash based on the dried material

National standard 1197

Acid insoluble ash based on the dried material

National standard 1253

Extracting added colors

National standard 259-2

Crocin (color strength) based on the dried material

National standard 259-2

Picrocrocin (bitterness) based on the dried material

National standard 259-2

Saffranal (perfume) based on the dried material

National standard 259-2

Soluble extract in cold water based on the dried material

National standard 1619

 

Physical tests:

  • Saffron external color and smell
  • External material related to plant
  • External material related to environment

Input saffron is kept in store quarantine before final purchase. The person who is responsible for quality control samples out them randomly and tests them in lab. The mentioned saffron will be approved if it passes all the requirements. Purchasing saffron will be transported to sorting unit in order to have carefully been examined by sorting unit operators. Foreign and additional materials are removed and again sampling is done by quality control unit after sorting and clearing and then saffron is graded based on the test results.

Now, saffron is ready to been packed and labeled. Properties of saffron are cited on the packages based on the saffron type and grade. The packaged products are transported in a specific store in order to send to customers according to their taste and demand.

It is noteworthy that all personnel of production unit passed required training for sorting and packaging and have health and hygiene certificate. Trainings are being implemented by quality control manager periodically and continuously such as:

  • Personal and professional hygiene training
  • Familiarity with saffron sorting, packaging and weighing
  • Familiarity with company's goals and policies

Personnel are required to use clean cloth and hygienic shoes for workshop. Before the job is started, personnel must wash their hands carefully and all these points are under control of quality control unit. To reach ideal result, microbial tests are done continuously from the hands of personnel. Desks and tools for weighing and packaging have been cleaned and disinfected regularly in order to prevent secondary pollutions to packaged product.


 

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