With a production of 6.8 tonnes in 2018 for an area of approximately 1,800 hectares, Morocco is the world’s fourth largest producer of saffron.
Iran is by far the largest producer, with 180 to 185 tonnes per year, controlling 90% of the world market. Next come India and Greece. Note however that Saffron from the Moroccan region of Taliouine remains above the rest in terms of crocin (color), picrocrocin and safranal (organic compounds in saffron which are responsible for the specific taste of saffron). Its safranal concentration is very high, moreover it has a phenyl-ethanol content which gives it a light and soft floral touch.