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Traditional saffron farming is highly reliant on specific climates, limiting the areas where it can be grown. This results in limited supply, high prices, and vulnerability to environmental changes. Conventional farming is constrained by seasons, reducing the frequency of harvests and limiting year-round production. Saffron cultivation, especially the delicate process of harvesting its stigma, is highly labor-intensive, increasing operational costs and limiting scalability.

Agriculture is a major consumer of water globally. Traditional farming methods are often inefficient, leading to water waste, especially in regions prone to drought. Conventional farming practices contribute significantly to greenhouse gas emissions. The use of fossil fuels in machinery, transportation of goods, and large-scale land clearing for farming all contribute to this environmental challenge. Traditional farming methods require extensive land, which is becoming scarcer in urbanized regions. Expanding agricultural land also leads to deforestation and loss of natural habitats.

As cities expand, urban populations have less access to fresh, locally-grown produce, leading to an increased reliance on food imports, which can be expensive and unsustainable. Increasing global demand for food, driven by population growth and urbanization, is putting pressure on existing agricultural systems. Traditional farming methods struggle to meet this demand sustainably, particularly for high-value crops like saffron.

Saffron is the most expensive spice in the world, with its price driven up by the painstaking labor required for its cultivation and harvesting. It is typically grown in a few regions globally, such as Iran, Spain, and India. Disruptions in these regions due to climate change, political instability, or other factors can drastically reduce supply, impacting global markets.