certifications

Certified Saffron Producer
IFS FOOD Version 7 – FSSC 22000 - Organic Certificate

At Sativus Group the saffron stigmas are picked by hand from each individual flower to preserve their delicate quality. The humidity level should be less than 8% after our drying process. During this process, the stigmas lose most of their weight; therefore we need more than 100.000-150.000 flowers to produce a single kilo of saffron.

After the collection, the saffron is tested in our accredited laboratory in Iran before being packed and shipped. We have implemented FSMS requirements that are in line with the following standards:

  • – Food Safety System Certification (FSSC) 2200
    – ISO 22000:2005
    – HACCP
    – IFS v7
    – BIO
    – GMP

  • Number of Certificate BINT-5546 & BE-BIO-03

    All our saffron is biologically cultivated. We do not use any pesticides on our fields.

  • We analyse our saffron in our accredited laboratory in order to certify the quality with the ISO 3632 norm.

    – Pricrocrocin, (taste)
    – Crocine (colouring strength) and safranal (molecule)

    Each lot of saffron comes with the original and complete COA.

  • Food Drug Administration

    Registration Number: 7021681

  • Good Manufacturing Practice or non genetically modified foods.