The FOOD and AGRICULTURE COST Action FA 1101 “Saffronomics: Omics Technologies for Crop Improvement, Traceability, Determination of Authenticity, Adulteration and Origin in Saffron” has an event organized by the Enterprise Europe Network in September 2015. As well as round-table and 1:1 discussions with stakeholders in the industry (farmers, cooperatives, traders, marketers, shops and chefs), each working group gave an overview of the achievements of the scientists in the COST ESF Action. BOOK OF ABSTRACTS FINAL CONFERENCE ON SAFFRONOMICS (Almagro, Spain, September 16-18, 2015)

1. The Science and DNA of Saffron Crocus
Presentation from Pat Heslop-Harrison
phh4@le.ac.uk - www.molcyt.com
International day on saffron research & innovation
& brokerage event
Enterprise Europe Network EEN
Following from
FOOD and AGRICULTURE COST Action FA 1101
“Saffronomics: Omics Technologies for Crop Improvement, Traceability,
Determination of Authenticity, Adulteration and Origin in Saffron”
FINAL CONFERENCE ON SAFFRONOMICS
(Almagro, Spain, September 16-18, 2015)

2. Twitter: #saffronomics - links to this talk
Pat HH – phh@molcyt.com
Saffronomics Working Group 1:
Advances in Genetics, Genomics and
Transcriptomics

3. The Story of Saffron
About 100 different wild Crocus species known
Crocusbank has the international collection
– We collected the Biodiversity
Saffron is domesticated (domos, δόμος = house)
Only known in cultivation: all is
genetically similar
Arose as a 3-parent sterile
hybrid 1000s not millions of years ago
Unique properties

4. The Science of Saffron: it’s DNA and Genes
We know about all the DNA
We know about all the genes
We know how all the colour, smell
and taste products are formed
We know how the plant grows
(long words sequencing, transcriptomics, metabolomics,
chromosomes)
The same science that underpins
modern human medicine and
crop science/breeding

5. The Science of Saffron underpins:
Farming: agronomy and sustainable production
Quality measurement
Claims about quality
Claims about origin
Fraud and adulteration detection
Food safety
Understanding organoleptic (sensory)
perception
Understanding processing and storage changes
Claims about health and function