The Munder Safran PDO is not a member of the Swiss PDO-PGI Association.
Spice derived from the dried stigmas of the Crocus sativus L.
The stigmas are deep red (purple), fragile, always curved and end in a funnel-like form
Dried, they are 10 to 45 mm long
Submission of the request: 15.11.2000
Official publication through the Federal Office for Agriculture FOA: 16.03.2004
Daniel Jeitziner, Zunftmeister
Tel. +41 (0)27 923 50 08
The processing, drying and preparation of the stigmas take place exclusively in the municipalities of Mund, Birgisch, Naters, Brig-Glis, Betten, Bitsch, Bister, Filet, Gondo/Zwischbergen, Mörel, Riederalp, Ried-Brig, Simplon-Dorf and Termen. The cultivation region of Munder saffron PDO is limited to the meadows of the commune of Mund in the canton of Wallis.
Munder saffron PDO is exclusively extracted from high quality crocus bulbs of the variety Crocus sativus L. All working steps of cultivation, harvest and drying of the stigmas are carried out manually, just as formerly. The planting of the bulbs must always take place at the latest at mid-September. The harvest of the flowers must be done exclusively by hand, from September to November, in a lapse of time not exceeding tree days after blossoming. The stigmas are removed from the flowers with the finger nails at the latest at the same day. They are dried in the open air for at least 48 hours, protected from the light. For storage, only small cans of glass are used. To obtain one gram of the sought after spice, almost 180 flowers are necessary.
Earlier, saffron was cultivated in several regions of Switzerland. Saffron culture is mentioned for the first time in the 14th century, in Basel. The saffron culture is based on long tradition in Oberwallis. In the communal archives the saffron cultures in Mund are mentioned for the first time 1870, but probably saffron was already cultivated there earlier. Today saffron culture exists in Mund only, where it continues to attract the interest of a great majority of the inhabitants. These have united to form a guild with the aim of preserving the local saffron production. The cultivation ist operated on a total surface of about 14'000 m2. Comment The harvest is marketed mainly through direct selling or handled by the shops and restaurants in the region.