**Abstract**

Saffron cultivation is an important alternative for marginalized areas. Due to low soil fertility and low water availability, arbuscular mycorrhizal fungi are an essential alternative for maintaining fertility and water economy, stimulating growth and protecting plants against soil diseases. Studies on the diversity of endomycorrhizal fungi in the rhizosphere of *Crocus sativus* in Taliouine (Tinfat), located in Morocco, revealed the impact of age saffron plantations. A greater endomycorrhizal fungi density was recorded in the rhizosphere of saffron plants from plots operated for 2 years (138.66/100 g of soil) over that occupied for 10 years. Seventeen morphotypes of collected spores belong to 5 genera: *Glomus* (seven species), *Acaulospora* (seven species), *Rhizophagus*, Densicitata, and *Funneliformis* (one species). The weak endomycorrhizal species richness can be explained by the accumulation of *C. sativus* residues over time and its allelopathic effect. The beneficial effect of composite endomycorrhizal inocula, originating from Moroccan saffron plantations, was obvious in the growth of saffron plants, mother bulb number, the leaves length, root, and vegetative masses. These inocula mycorrhized over time saffron plants' roots and can sporulate at the level of the rhizosphere of these plants. The use of composite inocula, as biofertilizers, can be one of the solutions for sustainable agriculture.

**Keywords:** Morocco, saffron, diversity, endomycorrhizal, composite endomycorrhizal inoculums, growth parameters, bulb multiplication

### **1. Introduction**

Saffron (*Crocus sativus* L.) is an autumn flowering plant from the *Iridaceae* family, renowned worldwide for its red stigmas, which represent the most precious spice in the world [1], a kilogram of good quality saffron produced from *C. sativus* can cost over 2000 US dollars. Approximately 150,000 flowers are needed to produce 1 kilogram of

dried saffron, and to growth is amount one would typically require some 2000 m2 under cultivation per kg harvest [2, 3]. It has been cultivated in the Mediterranean area and Near East since the ancient period, used as a condiment for food, as a dye for textiles, and in traditional medicinal preparations [4]. Nowadays, saffron cultivation gaining interest due to its beneficial health effects, including antioxidant, anticancer, anti-inflammatory, and anti-depressive properties [5]. Iran, India, Greece, Morocco, and Spain are the main saffron-producing countries, with respective average annual productions of 180 tons, 9 tons, 5.5 tons, 3 tons, and 1 ton, recorded over the period 2004–2008 [6]. Saffron is also grown in small areas in Azerbaijan, Afghanistan, France, Switzerland, Italy, Turkey, Australia, and China [1, 3]. In recent years the productivity in Iran has increased enormously, Nevertheless, Spain remains the country most associated with this spice, notably thanks to its main production area, this position makes Spain currently control the world market of saffron and more particularly that of the United States, considered to be the main market of Spain [3], packs and re-exports about 40–50% of Iranian saffron. The United Arab Emirates is also an important importer of Iranian saffron [7].

Saffron is a hardy plant that thanks to its morphology and physiology can with stand very severe climatic conditions [8]. In Morocco, the saffron sector represents a major challenge for this local product both economically and socially. This sector is a promising way to reduce poverty and income inequalities in saffron-growing areas.

Indeed, it is one of the pillars of the economy of the Taliouine-Taznakht region, which is characterized by difficult soil and climate conditions [9], high rates of poverty and income inequality, and a high level of the rural exodus [10].

The annual production has increased according to ANDZOA from 3 tons of dry stigmas and an area of 600 ha in 2009 to 6.8 tons and about 1800 ha in 2018. The cultivation of saffron has been extended and intensified in recent years (Green Morocco Plan). The objective is to reach 9 tons in 2020 according to the contract program signed in 2016 between the Moroccan Interprofessional Federation of Saffron and the government. The cultivation area in Morocco is concentrated in the area of Taliouine–Tazenakht (**Figure 1**).

**Figure 1.** *Geographical distribution of saffron production area in Morocco.*

#### *Saffron Endomycorrhizae: Diversity and Effect on Plant Growth and Corm Formation DOI: http://dx.doi.org/10.5772/intechopen.106881*

According to the Regional Office of Agricultural Development (ORMVAO), the region of Souss-Massa ensures about 95% of the national production of saffron, which represents an annual turnover of 75 million DH. Around Two-thirds of the production is destined for the international market.

Moroccan saffron has a great reputation at national and international levels [11]. Data from the 'Office des Changes du Maroc'show that the main destination for "Moroccan" saffron is France. These data also show (mass imports registered with the customs services and which come essentially from the Islamic Republic of Iran or Greece. These quantities are redirected to Qatar or other lesser-known destinations. This intruding mass is cheaper, but affects the reputation of Moroccan saffron and competes with local productions.

Saffron cultivation management depends on the development of new technical production practices adapted to the pedoclimatic conditions of traditional areas for this crop. Among, the major constraints that limit its production and productivity is poor management of saffron cultivation, as it involves in adequate plant population, the incidence of corm rot disease [12], nutrient depletion, and lack of irrigation facilities. Moreover, environment and cultivation management affect strongly flower induction in C. sativus [13]. Accordingly, Increasing saffron yield and quality, reducing production costs, and flowering modulation may need new technology implementation as proposed in the Mediterranean environment viz., soilless cultivation systems were proposed but only limited and controversial reports are present in literature. Another option for saffron plant performance is through the use of biostimulants, or microorganisms applied to plants to enhance nutrition efficiency, abiotic stress tolerance, and/or crop quality traits, regardless of the irnutrient content. Soil microorganisms such as arbuscular mycorrhizal fungi (AMF) can form a mutualistic symbiosis with about 80% of land plant species, including several crops [14]. This association provides ecological stability to the environment [15, 16], and enhances water and nutrient uptakes such as phosphorus, nitrogen, and micronutrients, thus improving plant growth and resistance to biotic and abiotic stresses [17, 18].

This chapter presents an overview of saffron cultivation in Morocco and information on the diversity of arbuscular mycorrhizal fungi in the Taliouine region. Inocula, based on these fungi, originating from the saffron rhizosphere, were tested to promote plant growth and bulb production and multiplication.
