The region of Taliouine, and in particular the village of Tinfat, is the heart of a Slow Food Presidium dedicated to saffron production. The historic production area, the oldest in Morocco, is in the highlands of Souktana, between 1300 and 1500 meters.
Each phase of the Taliouine saffron cultivation is performed manually and fertilization is natural. Irrigation is a complex practice, based on the principle that each producer is responsible for a quota of this most precious resource, water. The saffron is cultivated from the beginning of September, when the fields are fertilized and ploughed. Then the furrows are prepared with the bulbs can be sown at the desired density. Irrigation is infrequent: saffron doesn’t require a lot of water. Watch and discover this ancestral harvesting technique!
By maintaining saffron cultivation, increasing the availability of water and ensuring a fair return for the painstaking manual work of the family, people in Taliouine will be able to remain on their land, keeping their traditions and territory. Indeed, over the last few years, saffron has become well known and a has obtained a Protected Geographical Indication.
How It’s Made is a new format for Terra Madre Salone del Gusto. They’re available for free on this site.
Event languages: IT, EN, FR