Safran (Crocus sativus L.)

Abstract

Crocus sativus L. (saffron) is one of the most expensive and rarest spices in the world, used as a dye, flavor, and for medicinal purposes. Saffron cultivation in Morocco is an important economic activity in the mountain regions of Taliouine (Taroudant province) and Taznakht (Ouarzazate province), covering an area of one hundred and five hectares. Morocco is renowned for its high-quality saffron nationally and internationally. The Corcus sativus plant has a life cycle whose duration and phases depend on several biotic and abiotic factors. Sometimes these factors limit and negatively affect the availability of corms as well as the durability of growing saffron in the Taliouine-Taznakht region. To cope with constraints related to these factors, the use of biological inputs such as arbuscular mycorrhizal symbiotes captures the interest of scientists and the public. Mycorrhizal fungi had a positive impact on saffron culture, mainly by increasing crop productivity. They allow better mineral nutrition in plants including phosphorus, nitrogen, zinc, copper, manganese, and iron.