SA's Red Gold: Why this saffron farmer is staying put

Time Out

2 days ago

On a quaint patch of land just outside the Western Cape dorpie of Piketberg, a bold agricultural experiment is blooming.
It's not wine, olives or citrus - but saffron, the world's most expensive spice, harvested delicately by hand from tiny purple crocus flowers.
At the helm of this fragrant venture is Saffricon, a family-run business that's not just rewriting farming norms in the Western Cape but stitching social impact into every delicate petal.
Founded by Bennie Engelbrecht, a former SuperSport backend producer turned saffron pioneer, Saffricon took root in 2013 after years of research and one big, hopeful question: 'Why can't we grow saffron here?'
At around R250,000 to R300,000 per kilogram of saffron. Better known as 'red gold' - it takes roughly 150,000 flowers to produce a single kilogram of dried saffron threads, all harvested by hand,
Bennie's son, Tiaan joined Time Out for an interview to share exactly how this fascinating business model has been taking off locally - this, as Bennie himself was deep into harvest season, sleeves rolled up and hands in the soil at the time.
'My dad grew up on a farm, and in his words, 'once the soil's under your skin, it doesn't leave you,' says the younger Engelbrecht with a shrug and a smile. 'He always wanted to farm again.'
Cultivating Community, Not Just Crocus
Saffricon's model is as rare as the spice they grow. Tiaan and his dad understand they're not about to dethrone the traditional saffron giants in Iran or Spain in terms of production volume - but they're not trying to.
What they are doing is far more rooted: growing a hyper-local, high-impact industry in a country where sustainable agricultural opportunities are desperately needed.
In a blind test conducted by a top multinational retaile r, Saffricon's saffron beat global benchmarks on flavour, colour, and aroma - earning ISO certification and international praise.
As Tiaan puts it, 'We're not here to compete. We're here to build something sustainable, seasonal, and South African.'
The magic lies in its timing.
Saffron's peak harvest happens in winter—filling the employment gap left by the end of the Western Cape's summer citrus and grape seasons. 'We're able to come in and say, 'Here's work—right when you need it most.''
But jobs are just the start.
Through their Saffron Incubation Program (SIPS), the team works closely with under-resourced communities - offering hands-on training, materials, soil testing, and mentorship. It's a measured, long-term approach - worlds away from the one-size-fits-all co-op models that often leave farmers stranded.
'Don't spend your pension on saffron,' Tiaan cautions. 'It's not a get-rich-quick scheme. It's a long game. But it can be life-changing.'
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Homegrown, By Choice
While the global opportunities might be on the table, Tiaan is clear, 'We love South Africa too much to leave.'
Relocating from their initial location in Karoo to the Western Cape wasn't just about terroir, he adds, it was about viability. Saffron needs wet winters, dry summers, and sandy soil with good drainage.
And it needs people.
'In citrus and table grape regions, things slow down in winter,' Tiaan explains. 'With saffron, we're able to come in during the off-season and say, 'Here's work - right when you need it most.''
The planting season starts in March or April, and harvest kicks off about 40 days later. You have just 24 hours from the flower's bloom to collect the delicate red stigmas before quality drops off.
It's a process that's part science, part sprint, and entirely by hand.
'There's no machine that can harvest saffron the way a person can. It's intimate. You have to know what you're picking,' states Tiaan.
In a world of extractive farming, Saffricon is cultivating something different: a model that's small-scale, community-first, and proudly rooted in South African soil.
Your Slice of Saffron Starts at Home
If you're a budding spice grower yourself, Saffricon has an offering for you.
Their Gardener Pack i ncludes 10 starter corms (bulb-like roots) retails at R250, ideal for windowsills and small gardens. Perfect for Cape Town's artisanal growers or curious foodies, it's a bite-sized way to get involved.
For more serious growers, the Trial Pack priced at R17,250 includes enough corms for a 20-square-metre plot, along with fertilizers, soil and leaf analysis, a grower's manual, and access to Saffricon's advisory support.
It's designed to be the first step in building a small-scale farming business with high-value output and minimal land requirements.
'Our advice? Start small. See what works. Then build,' states Tiann, 'We've seen people go from 10 corms to 80 in a few years. It's quite incredible.'
Where to Find Saffron in Cape Town
While the farm itself isn't open for day visits just yet (they're working on it!), you can find Saffricon saffron and other artisanal saffron-infused products at Cape Town's beloved weekend spots:
These are your best bet for taking home a vial of the prized golden threads or your own starter kit.
The Bottom Line
Cape Town may not have saffron in its culinary DNA just yet, but thanks to Saffricon, that's changing one corm at a time.
What started as a retirement project has become a generational mission: to reimagine farming, empower communities, and prove that even the world's most luxurious spice can have humble, hopeful beginnings.
As Tiaan puts it, 'It's not easy. But it's worth it.'
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