BENGALURU: More than 30 individuals across Bengaluru have taken up indoor farming of saffron, a product which is usually cultivated in hilly or mountainous regions. According to founder and chief secretary of Karnataka Saffron Farmers Association (KSFA) Lokesh Voliwin, while Bengaluru is anything but hilly, its altitude and favourable climate work in the favour of saffron.
Apart from Bengaluru, in Karnataka, the practice is conducted in Sringeri, Kunigal and Tumakuru.
Voliwin notes that despite their diverse “day jobs”, many of these practitioners come from agricultural backgrounds. “Most of our members come from traditional farming families, although many of them are currently working in diverse professional fields including information technology (IT), biotechnology, healthcare, and research. Some are even serving as doctors or officers in the Agriculture & Horticulture Department,” he says.
While this sounds promising, the fact that Bengaluru is not a natural habitat for the crop is highlighted by the small number of people who can financially, spatially and temporally afford to engage in farming it indoors. As Voliwin explains, “Flowering is the most critical stage. Even a small fluctuation in temperature, humidity, or light can drastically reduce flower yield. Another major challenge is the availability and cost of quality saffron corms. Currently, corms have to be sourced almost entirely from Kashmir. In the past five years, their prices have increased from around ₹250 per kg to ₹2,000 – ₹3,000 per kg.”
Voliwin also rues the lack of support. “There is limited institutional or technical support from the Agriculture & Horticulture Department and research institutions. It is financially sustainable once quality corms and environmental control are assured, but the initial investment, lack of governmental support, and technical challenges remain the major barriers for new farmers entering the sector,” he says.
As opposed to the lack of support, applications of saffron run aplenty. KSFA records show saffron usage in flavouring beverages (both alcoholic and non-alcoholic), cheese, cookies, chocolates, skincare products, and more. Speaking of the demand, Voliwin says, “There is strong and growing demand, especially in the premium and urban markets. Many consumers have now become aware that a large portion of the saffron available in the general market is adulterated or of poor quality. As a result, people are actively seeking pure, traceable, and locally-grown saffron, even at a higher price. Currently, pure saffron is valued at around ₹2,000 per gm, and customers who understand its medicinal and wellness benefits are willing to pay for authenticity.”