What has caused such serious interest in the saffron business?
Our business field is different. Once a close friend told me about this, he showed me the saffrons in his private residence. The flowers of saffron attracted my attention, its beauty and charm created interest in me, and I wanted to do this work seriously. I did some research and it turns out that the last time there was no serious saffron business since 1990-1992. I did not come across issues such as researching saffron, studying its chemical composition, and introducing it to the world market in Azerbaijan. Vagif Zeynalov, the last director of "Zafran" state farm, was one of those who gave me free help regarding saffron. He gave me his advice, I gathered a lot of information from him. I also chose from external resources. I got ideas from Eldar Novruzov by contacting the Institute of Botany. Scientific research on saffron was also conducted there.

After choosing the field and planting saffron, how did the process go?
First, we did the packaging, we prepared the design of the container. We imported the glass. We have obtained other certificates within the framework of the law, as well as a hygienic certificate.

How did you get the hygienic certificate?
The Sanitary Epidemiology and Hygiene Center issued a certificate after examining us. Before packaging, we applied to the National Certification System and received an AZS certificate, that is, a national certificate. Before the AZS certification, we had it analyzed by a specialized laboratory located abroad, namely in Italy. Since we do not have such a laboratory, we submitted the result from abroad to AZS. From there they gave us a quality certificate. For curiosity, I also bought saffron from the market, which is dried in the traditional way in the villages of Absheron. This saffron has a charming smell. In the villages of Mashtaga and Bilgah, they dry the product in a pan. I sent both the available products, samples of saffron dried by myself according to the world standard and samples dried in the traditional way, to Italy for analysis. The analysis results of both products have arrived. Unfortunately, the sample from the market did not prove itself. When dried with this method, the quality of the product completely dies. There is only one positive aspect, when dried in this way, the level of the saffron substance related to the smell is high, that is, 41. The norm should be between 20-50. People also perceive smell as an indicator of quality. It is better if the village people give up this method, because the quality is completely lost.