New startup idea: cell-based / cultured saffron. Saffron is one of the most expensive substances by mass. Most pricey substances are precious metals that are valuable for signalling value or rare elements used in industry. On the other hand saffron is bought and directly consumed by millions(?) of poor people—they just use small amounts because the spice is very strong. Unlike lab-grown diamonds, lab-grown saffron will not face less demand due to lower signalling value. The current way saffron is cultivated is they grow these whole fields of flowers, harvest them, then just pick out the stigmata—that tiny strand is the saffron. You can’t even use the whole strand if you want good quality saffron—you only keep the red part of the strand. Vanilla, also an expensive space, gets the vast majority of its flavor from the chemical vanillin. But saffron gets it’s flavor from lots of different chemicals. Artificial vanilla flavoring is very prevalent but artificial saffron flavoring is not because it’s harder to get it right.
I expect that lab grown saffron would make a lot of money if you can get the cost lower than field-grown saffron. It would not be easy for existing providers to lower their prices because growing saffron is intrinsically expensive and it’s already fairly priced. The demand for it is very robust, and its existing consumers are price-sensitive.
New startup idea: cell-based / cultured saffron. Saffron is one of the most expensive substances by mass. Most pricey substances are precious metals that are valuable for signalling value or rare elements used in industry. On the other hand saffron is bought and directly consumed by millions(?) of poor people—they just use small amounts because the spice is very strong. Unlike lab-grown diamonds, lab-grown saffron will not face less demand due to lower signalling value.
The current way saffron is cultivated is they grow these whole fields of flowers, harvest them, then just pick out the stigmata—that tiny strand is the saffron. You can’t even use the whole strand if you want good quality saffron—you only keep the red part of the strand.
Vanilla, also an expensive space, gets the vast majority of its flavor from the chemical vanillin. But saffron gets it’s flavor from lots of different chemicals. Artificial vanilla flavoring is very prevalent but artificial saffron flavoring is not because it’s harder to get it right.
I expect that lab grown saffron would make a lot of money if you can get the cost lower than field-grown saffron. It would not be easy for existing providers to lower their prices because growing saffron is intrinsically expensive and it’s already fairly priced. The demand for it is very robust, and its existing consumers are price-sensitive.