Left the Oil Industry, Returned to Family Tradition, Now Produces One of the World's Southernmost Saffrons

Paola Ahumada is cultivating one of the world's southernmost saffron crops in Chubut, Argentina, reviving a family tradition that dates back to her Spanish grandfather.

"My father told me our family planted saffron, and that's why I say this crop found me," Ahumada told La Nación. Her grandfather, originally from Murcia, Spain, was knowledgeable about saffron cultivation and came to Argentina to work on the YPF railway around 1900.

Ahumada's path to saffron was not direct. She spent 12 years working in the oil industry while also studying gastronomy. Eventually, she and her husband, both born in Chubut, decided to leave city life and move south to a piece of land her family had inherited.

Located 25 km from Trevelín, their farm is situated at 690 meters above sea level, near the La Zeta lagoon. The region experiences harsh winters, with temperatures dropping to -19°C and snow accumulation of up to 1.20 meters. Ahumada's initial attempts at farming, including olive trees, were unsuccessful, leading her to consider selling the land.

During her thesis development, Ahumada reconnected with saffron, inspired by her father's dishes. She traveled to Spain, contacted producers, and brought back Negin and Sargol saffron bulbs. She began planting small amounts, discovering that saffron thrived in the Patagonian climate, which requires cold winters for good flowering and prefers poor, well-drained soil.

Her success led to further training and certification in Europe. Today, her farm is a unique agrotourism destination in the province, attracting chefs and visitors from around the world eager to learn about saffron production and its culinary uses. The vibrant red stigmas are a prized ingredient in dishes like Spanish paella and Italian risotto, and Ahumada has even developed a saffron-infused gin.