In a surprising turn of events, a retired electrical engineer from Noida has taken up an unlikely farming pursuit – growing the world’s most expensive spice, saffron, indoors. While the Kashmir valley is renowned as one of the largest producers of saffron globally, 65-year-old Ramesh Gera is cultivating these precious crimson threads right from his 100-square-foot room in Sector 63.
Gera’s foray into saffron farming stemmed from his extensive work travels to South Korea in 2002, where he gained insights into advanced agricultural techniques like hydroponics and indoor cultivation. Recognizing India’s heavy reliance on saffron imports, with a staggering 70% sourced from Iran, Gera spotted a lucrative opportunity in bridging the demand-supply gap.
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In 2017, after retiring from his corporate career spanning over three decades, the enterprising engineer took the plunge. He invested a hefty sum of Rs. 6 lakh to construct a greenhouse and procure saffron seeds from Kashmir, creating an artificial environment conducive to saffron cultivation.
Gera’s venture has reaped substantial rewards, with saffron fetching an impressive Rs. 2.5 lakh per kg in wholesale markets and up to Rs. 3.5 lakh per kg in retail. For those tapping into the export business, the returns can soar to an astonishing Rs. 6 lakh per kg.
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Buoyed by his success, Gera has expanded his horizons, establishing the ‘Akarshak Saffron Institute’ in Noida. Here, he imparts comprehensive training in indoor saffron cultivation through a two-day online course priced at Rs. 12,000. To date, he has trained over 370 individuals, generating a remarkable monthly income of Rs. 3.5 lakh from this endeavor alone.
Gera’s story exemplifies the potential for innovation in agriculture, leveraging technology and expertise to cultivate one of the world’s most coveted spices in an unconventional setting. As the demand for saffron continues to soar, his pioneering efforts could pave the way for a new breed of urban farmers, optimizing limited spaces to meet the ever-growing appetite for this precious culinary treasure.
