TEHRAN – The Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Ministry of Agriculture, inaugurated a project today, aiming to enhance the transparency, authenticity, and sustainability of food supply chains in Iran with a focus on the saffron industry.

The inception workshop for “Control of Food Authenticity and Management of Food Supply Chain for the Successful Achievement of Sustainable Development Goals (SDGs)” project took place on 28 October, with a diverse group of stakeholders, including saffron producers, private sector representatives, associations, and experts from academia and research centers in attendance.

The workshop opened with welcoming remarks from Deputy Minister of Agriculture for Horticulture Mr. Mohammad Mehdi Boroumandi, the Director General of the Bureau of International Affairs and Specialized Organizations Mr. Hooman Fathi, and FAO Representative ad interim to the Islamic Republic of Iran Mr. Chongguang Liao.

Mr. Liao highlighted the project’s vital role in ensuring the authenticity and safety of food products. “In a world with increasingly complex and interconnected food systems, ensuring that the food reaching consumers is genuine and of high quality has never been more vital”.

One primary focus of the project is Iran’s saffron industry. As the world’s leading producer of saffron, Iran plays a significant role in maintaining the authenticity of this high-value product. The project will specifically address the saffron value chain by analyzing the current state of authenticity and traceability, implementing best practices, and fostering innovation to strengthen Iran’s global standing in saffron production.

“Strengthening the traceability of Iran’s saffron is crucial to maintaining consumer trust and ensuring economic stability within the food and pharmaceutical industries,” Mr. Liao said. He highlighted the importance of establishing strong legal frameworks aligned with Codex Alimentarius standards, an internationally recognized set of guidelines that will enhance food labeling, composition, and traceability.

The workshop also featured FAO Senior Food Safety and Nutrition Officer Mr. Sridhar Dharmapuri and FAO Food Safety Officer Ms. Cornelia Boesch, who provided insights on food authenticity and fraud prevention in both Asian and global contexts. 

This project will gather key stakeholders, including producers, distributors, researchers, and regulatory bodies, to foster collaboration and create a food system prioritizing authenticity, transparency, and sustainability through comprehensive inputs—such as expert guidance, training sessions, workshops, and required facilities. The successful inception workshop paves the way for smooth project implementation. 

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