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Title

Developing a Quality Evaluation and Ranking Model of Tayyib Saffron

Pages

  30-46

Abstract

 Introduction: Saffron is known as one of the strategic and precious agricultural products in Iran. Since this product has an appropriate market in Anatolia and Europe, it is possible for Iran to produce high quality products through observing different standards and quality control systems and be able to compete by producing countries such as Italy and Spain. Religious rites also emphasize the importance of the effectiveness of food on the body and soul. One of the Qur'anic propositions in this regard is the word Tayyib. Methods: In this paper, by emphasizing religious advice on the importance of the effect of diet quality on the health of mind and body, it is possible to develop a comprehensive quality control system to achieve Tayyib products based on the teachings of Salam sharia. Results: In the present paper, the concept of Tayyib Saffron is explained and so on the model of quality control and rating of Tayyib Saffron was designed based on the five main components of Tayyib product (Halaness, Originality, Healthiness, Efficiency and Desirability and Attractiveness) for different stages of Saffron production or supply. Conclusion: The results of the study showed, benefiting from mechanized and efficient manner, conducting more research in order to improve the rules and standards and optimal use of facilities for more productivity can be effective in achieving Tayyib Saffron. Certainly, this will not be possible except with the participation of Saffron producers and officials and proper planning in different stages of crop product.

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    APA: Copy

    FEIZY, JAVAD, Sarabi Jamab, Mahboobe, Jahani, Moslem, & ZAMANI, HOSSEIN. (2021). Developing a Quality Evaluation and Ranking Model of Tayyib Saffron. HALAL JOURNAL, 3(4 ), 30-46. SID. https://sid.ir/paper/404173/en

    Vancouver: Copy

    FEIZY JAVAD, Sarabi Jamab Mahboobe, Jahani Moslem, ZAMANI HOSSEIN. Developing a Quality Evaluation and Ranking Model of Tayyib Saffron. HALAL JOURNAL[Internet]. 2021;3(4 ):30-46. Available from: https://sid.ir/paper/404173/en

    IEEE: Copy

    JAVAD FEIZY, Mahboobe Sarabi Jamab, Moslem Jahani, and HOSSEIN ZAMANI, “Developing a Quality Evaluation and Ranking Model of Tayyib Saffron,” HALAL JOURNAL, vol. 3, no. 4 , pp. 30–46, 2021, [Online]. Available: https://sid.ir/paper/404173/en

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