essential oil and aroma trade

3. Greetings readers, IFEAT Members,
delegates, accompanying persons,
speakers, and guests! It’s my honour
and privilege to offer those attending
a warm Pacific welcome to the IFEAT
2022 Vancouver Conference! This
Conference has been a long time in
coming. After three years since the
COVID pandemic began we are finally
able to meet face to face and enjoy
one another’s company which has
been missing in our lives for too long.
We have been working tirelessly to
organise what will surely be one of the
greatest Conferences IFEAT has ever
held.
Our pre-entertainment and welcome
reception highlight a programme
offered by Canada’s Indigenous First
Nations peoples along with a talented
acoustic guitarist. Delicious hors
d’oeuvres have been selected for the
Sunday evening event and you will
surely not want to miss those.
As this is our first hybrid
Conference you will notice digital
screens throughout the venue
offering streaming content of the
presentations and other meaningful
IFEAT information.
The early opening of the Whova
platform has yielded excellent
benefits in advance of our 9th October
first day. Polling has been conducted
and for those of you that have replied,
thank you; we can assure you that
more polls will be deployed during
the Conference to help us provide
you with an excellent experience to
maximise your group participation
time and learning whilst in Vancouver.
I am incredibly excited about the
lineup of speakers we have this year.
As mentioned in an earlier writing,
Minter Dial will deliver a keynote
speech that will undoubtedly inspire
and help kick off our Conference;
you will not want to miss Minter’s
presentation! There will be many
presentations related to the
regulatory landscape our industries
are confronted with and on Thursday,
a crop report presented by Henry Gill
will seal our presentations.
Sustainability is a key topic for our
world, and indeed for our Conference
too. Many initiatives, including the
utilisation of digital screens for
communication, have been deployed,
such as water bottle refilling stations
and more, so we can be assured
we are doing our part to protect our
earth and the environment. Please
do your part to help us with this
important initiative.
Prepare yourself to enjoy the Closing
Banquet, situated in the Vancouver
Convention Centre with awe-inspiring
views of the North Shore Mountains
and the expansive English Bay. The
entertainment by the Phonix Dance
Band will not disappoint.
Lastly, thank you to the IFEAT
Executive Committee, Local
Organising Committee, and the IFEAT
professional staff, and consultants for
helping to make this Conference one
to remember.
Alan Brown
Chair of the IFEAT 2022
Vancouver Conference Committee
CONTENTS
Education Annual Roundup 6 - 7
In Search of Perfumes 8 - 10
My Favourite: Yuzu Oil 12 - 14
In the News 18
Socio-Economic Report 20 - 29
on Cedarwood Oils
IFRA UK Fragrance 30
Forum 2022
If you would like to contribute editorial,
or write a “My Favourite” article, please
contact the editor, Tina Hotchin,
by email at: tina.hotchin@ifeat.org
FROM THE VANCOUVER
CONFERENCE CHAIR
W O R L D 3

4. GOLD
SILVER
ONLINE PLATFORM & APP
LANYARDS
RECHARGE AREA LUNCH BREAKS
DELEGATE BAG GIFT INSERT
ROUNDTABLE
CLOSING BANQUET
HOTEL KEY CARd COFFEE BREAKS
FLAVOUR & FRAGRANCE
INGREDIENTS WORKSHOP
28
PLATINUM
THANK YOU TO OUR IFEAT
VANCOUVER CONFERENCE
SPONSORS
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5. IFEAT 2022 VANCOUVER
CONFERENCE MEDIA
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6. E D U C A T I O N : A N N
REPORT ON THE FLAVOURIST
TRAINING COURSE AT READING
by Professor D.S. Mottram
The nineteenth Flavourist Training
Course was held at the University
of Reading from 10th to 27th May
2022, with twelve participants from
eight countries: Australia, Austria,
Belgium, Germany, Portugal, South
Africa, USA, and the UK. The diverse
range of countries from which the
delegates came is typical of the
course each year. The participants
this year were all very enthusiastic
and highly motivated, as well as being
very sociable, which created a great
learning environment.
This year saw the 200th participant
and since 2002 we have now
welcomed trainee flavourists from
48 different countries covering
all continents and reflecting the
world-wide appeal of this unique
course. The popularity and the wide
appeal is helped significantly by the
publicity provided by IFEAT at the
annual Conference and through its
publications.
The course centres on practical
flavour creation in the laboratory and
is primarily designed for graduates
working in the flavour or food
industries seeking to upgrade their
skills. It is run once each year and,
although COVID prevented us holding
a course in 2020, it did take place
in 2021 for participants living and
working in the UK, and resumed with
international delegates this year.
The course is taught by very
experienced flavourists and essential
oil experts, who are members of the
British Society of Flavourists, and by
lecturers in flavour science at the
University of Reading.
For a number of years it has been
oversubscribed. Applicants who
could not be offered places in 2022
have already reserved places on
the 2023 course. This will be held
from 8th to 26th May 2023. Since
the course has filled quickly in
recent years, early application is
recommended. More information can
be found at:
www.reading.ac.uk/food/short-
courses/flavourist-training
MATTHIAS
GUGGENBERGER
Best Student 2022
Reading Flavourist Course
After completing
his Masters
degree in
Biological
Chemistry,
Matthias made his
first steps into the
world of flavours
when working on his PhD thesis
investigating volatile compounds
released from technical lignins at the
University of Natural Resources and
Life Sciences, Vienna.
Inspired by this experience of odours
and scents, he started his professional
career in 2021 as an analytical
chemist at AKRAS Flavours GmbH,
which turned out to be the ideal
place for evolving his skills in flavour
creation. Matthias first analysed
flavours and compounds, but soon
progressed to flavour development.
Immediately he was totally excited
and thrilled to be able to compound
his own first flavours. His dedication
and enthusiasm led to the unique
opportunity of taking part in Reading
University’s Flavourist Course in 2022.
“It was a once-in-a-lifetime experience
to learn from highly experienced and
inspiring professionals together with
students from all around the globe.
Every part of this course, starting
from tasting, smelling, describing
single flavour chemicals, essential
oils, and oleoresins, to blending
them to final flavours was not only a
profound professional gain but also
a huge personal one. This Flavourist
Course comes as a whole package
with information about analytical,
regulatory, and processing aspects
together with hands-on training. The
course has a strong influence on how
I understand, manage, and solve
my daily challenges as a part of the
flavour industry striving to provide the
best products to meet our customers’
demands.”
READING STUDENTS
photo by D.S. Mottram
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7. N N U A L R O U N D U P
REPORT ON THE IFEAT/ICATS POSTGRADUATE
COURSES IN AROMA TRADES STUDIES
by Dr Ali Green
ICATS provides cost-effective,
flexible solutions to aroma trades
education with discounts for IFEAT
members. Open distance learning
means students can choose a
programme that suits them and their
employers whilst being supported
by expert tutors and authoritative
learning material, all endorsed
by and developed with IFEAT and
professionals in the aroma trades.
Our website
www.icatsaromaeducation.com
contains all the information you will
need about our flexible, distance-
learning courses on all aspects of
the aroma trades from raw materials
to marketing and logistics. We have
exciting course developments in the
pipeline and would like to thank IFEAT
for their support for our courses and
look forward to the next year working
with our industry partners.
HOLLY KING
ICATS Best Student
(Fragrance Pathway) 2022
(Academic years 2021 – 2022)
Holly told
IFEATWORLD,
“I’ve been in the
fragrance industry
for six years but
didn’t even know
the industry existed
until I started
working as a perfumer’s assistant
in May 2016! Back then, whilst I was
working with all the raw materials in
the fragrance lab, I discovered my
passion for fragrance development
and perfumery and began to further
develop my sense of smell by becoming
involved in olfactive quality testing,
evaluation assessments, and sensory
panelling. This is when I thought the
ICATS diploma was a perfect way to
find the path that I wanted to pursue,
which was to be a fragrance evaluator.
As with everyone, this year has been
one of transition from virtual to in-
person events for ICATS. Last year’s
excellent online IFEAT Conference
was swiftly followed by IFRA’s
Fragrance Forum in London, where
Deirdre Makepeace and Sharon
Shand represented us. I continue to
attend excellent online events from
the British Society of Flavourists
and the British Society of Perfumers
including presentations as varied as
sensomics, green technology in flavour
production, sustainability, careers in
the industry and this year’s trends in
fine fragrance. Reports on all events
were featured in ICATS News which
can be found online here:
www.icatsaromaeducation.com/
news-and-events
The diversity of topics relevant to
the aroma trades ensures there is
never a dull day and represents what
a rich industry we are part of. This
wonderful variety was also reflected
in some of the excellent graduates
we had in ICATS this year with a wide
range of dissertation topics. Inga
Rafferty presented An Evaluation of
Lavender and Lavandin Species and
their Applications in Perfumery about
which our external examiner Prof.
Dave Harwood said: “This is the most
interesting dissertation I have read for
some time and would form a very good
basis for further research”. Gemma
Parr wrote on Gender Neutrality in
Fragrances, whilst IFEAT medal-
winning student Holly King wrote on
Fragrances as Signal Attributes: A Case
Study in the Selection of Fragrances
for Hand Sanitisers and Chong Chun
Hang presented his research on the
Challenges of Flavour Matching, Flavour
Profile and Performance Maintenance in
Line Extension. As ever, ICATS students
not only wrote on a range of topics, but
they also reflected the global nature of
the industry with enrolments this year
from Asia, Africa, Australasia, the US
and Europe.
“When I first started the ICATS
programme, I didn’t realise how
valuable all the modules would be to
give me a better understanding of the
whole supply chain. But this knowledge
around different areas has had a huge
impact on how I approach things in my
daily work life and has also inspired me
to gain experience in different parts of
the supply chain, i.e., customer supply/
planning. The fact that I studied the
programme through the COVID-19
pandemic, did make it difficult mentally,
but I had so much support from family,
friends, and my tutor that it just pushed
me to complete it and hand sanitiser
was the inspiration for my dissertation.
I am now able to apply so much of the
knowledge I gained from my studies to
real work situations. I am so grateful
for the recognition and cannot wait to
see where this qualification will take my
career to next - hopefully another step
closer to fragrance evaluation!”
W O R L D 7
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8. AN INTERVIEW WITH THE AUTHOR
The English version of the French
book entitled Cueilleur d’essences:
Aux sources des parfums du monde
is due to be launched at the IFEAT
2022 Vancouver Conference. The
English version, In Search of Perfumes,
is written by Dominique Roques,
a Member of the IFEAT Executive
Committee.
IFEATWORLD editor Tina Hotchin
chatted with Dominique about his
inspiration behind the book.
Tina: Where did the idea to write a
book come from?
Dominique: I think what gave me
the idea is that I wanted to share
my memories but in the sense of
connecting the history side of the
ingredients with our industry. So that
means the history and the locations
throughout the world as well as the
amazing people who still carry this
heritage. The book is about history,
the world of perfumes, and the
people.
I think that wasn’t really done before
in the sense that you realise that it
weaves an incredible tapestry, both
in terms of going back centuries for
products such as frankincense or
cedar oils and this tapestry expands
through history from Persia to the
entire world. Along the way you find
characters and personalities that are
absolutely fascinating and sometimes
incredible people who do a lot for the
industry, sometimes in very remote
and hidden places - that built, for
me, a fantastic thread between the
field and the bottle. I know this image
is used very often but it’s true. My
book tries to explain that if the fact
that perfume is luxury is very obvious
for all of us, the fact that jasmine
absolute is also totally luxurious, is not
that obvious to others and I would like
people to understand and encompass
this more than they currently do.
Tina: When did you become involved
in the industry? Did someone or
something inspire you?
Dominique: I stepped into the industry
by joining Biolandes over 30 years ago,
in 1988. I discovered it along the way
really, especially because I started my
onboarding in the industry by going
to places to build distillation and
extraction units - Spain, Madagascar,
Morocco, and Bulgaria - and now, 34
years later, I find myself very fortunate
and lucky to have been exposed
to this side of the industry, which is
exactly the opposite of starting in
a marketing career with a brand. I
understood quite early on what it was
all about at source, and that’s also
what I want to pay a tribute to in the
book - how the Gypsies pick the roses
in Bulgaria, how they boil the gum of
labdanum in Andalusia, etc.
Tina: What was your most memorable
experience whilst writing the book -
which part of your travels stands out
most to you?
Dominique: Well,
it’s the first one and
one of the last ones
really. The first one is,
as I said, discovering
the boiling of the
labdanum gum in
Andalusia because
it was truly amazing
and there was a sense
of a very specific
community that
dedicated itself to this
in what were at the
time, very primitive
conditions, so that
taught me a lot. One of
my latest experiences
was absolutely
amazing too! This
was when I went
with Zahra Guelle-
Osman to Somaliland
and climbed the cliffs where the
frankincense trees hide. Having
the experience of tapping the
frankincense tree with a local tapper
and having the aroma blown by the
wind to my nose - that is my last
chapter and remains something that I
never really recovered from.
Tina: In your childhood, do you recall
having any aspirations to enter into
the industry or did you want to do
something completely different?
Dominique: I open the book by
saying that for each one of us there
is a connection between perfumes
and childhood, we all have some
specific memories. I tell the story
of my childhood connection. We
were living by a forest, and in the
springtime the forest was full of lily of
the valley and my mother at that time
was wearing Diorissimo which really
BY DOMINIQUE ROQUES
“IN SEARCH
OF PERFUMES”
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9. SANDALWOOD STUMP
in Australia
PERU BALSAM TAPPER
in Salvador
insisted that they had more pictures
in there, so there is one black and
white picture to illustrate each of the
chapters. Each picture gives a little
sense of what the chapter is about.
Tina: Was there a particular moment
that triggered the idea to write the
book? And how long did it take you
to write?
Dominique: It’s a very good question!
I think when I came back from
Somaliland I was really shaken by my
experience emotionally and I tried to
tell the story to the people around
me. A few of them said, “you know
Dominique, you don’t have the
smells intensely of lily of the valley.
There was this connection between
my own experience in the forest and
the perfume of my mother and that
built something very, very strong
which never really left me - so that’s
my own original connection with
perfume.
Tina: What a lovely memory! The
book sounds like a great opportunity
for a travelogue type of television
documentary!
Dominique: This has been said to me
before! To my surprise the biggest
difference with the English version,
is unlike the French edition, they
right NOT to write this down!” and
that started the whole process. It
suddenly pushed me back 30 years to
Andalusia and I realised there was a
chain there. In all, it took two years to
write.
Tina: What was one of the most
surprising things that you learned on
your journey?
Dominique: I loved discovering the
reaction of perfumers when I brought
them to the fields because they have
a capacity of translating their smelling
emotions into words that most of
us don’t have.
W O R L D 9
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10. I could see how they were also very
shaken by the experience of picking
flowers and all of the journeys they
were making in their minds - starting
from a note that they knew from
blotters in their labs and now, being
in the field, how they reconsidered
these notes differently - every one of
them told me that they were changed
when they came back. So in the
book I have five chapters with five
different perfumers, each time with an
experience.
Tina: What’s next? Will you write
another book? Is there even more to
discover?
Dominique: My publisher seems
happy about the success of the book
in France so is kindly pushing me to
write more. I have ideas to write about
forests and trees, and that will of
course include perfume trees.
Tina: I’m really looking forward to
reading it on my journey back home
after the Vancouver Conference!
Thank you very much Dominique, I’m
sure the English version will be a great
success too!
The English version of Dominique’s
book will be premiered at the IFEAT
2022 Vancouver Conference and signed
copies will be available to purchase
from the NEZ exhibition stand. The
book has already been published in
seven foreign editions with three more
to come, including an American edition
next spring.
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11. The family-owned flavor and fragrance ingredient source since 1949.
+1 973 748 8980 • www.berjeinc.com
Rosa damascena

12. YUZU OIL
MY FAVOURITE
BY SUSUMU TOMINAGA
INTRODUCTION
If you are fond of citrus notes, I
would strongly recommend smelling
yuzu oil, which has characteristics
somewhat similar to green mandarin
or grapefruit. The wonderful aroma
can create an atmosphere that is
refreshing, with its distinctive zesty
note.
Yuzu belongs to the Rutaceae family
of plants and its botanical name is
Citrus junos. Yuzu originated in the
west part of Yangtze River in China
and was brought to Japan around the
8th century and spread throughout
the country.
Yuzu’s flavour is tart, resembling
grapefruit, with overtones of sweeter
mandarin orange. Like lemon, it is
utilised in many other aspects of
cuisine. Yuzu is now added to many
craft beers, special ciders, and ales to
produce a heady, citrus bouquet.
USAGE
Yuzu is rarely eaten on its own as a
fruit due to its sour and bitter taste,
though the juice and rind are used in
many ways. The most common usage
is to add two or three slices on the
top of dishes, which sharpens one’s
appetite with its aromatic smell and
delights with its beautiful golden
yellow colour.
In Japan, bathing in Yuzu during the
winter solstice is an ancient family
custom dating back centuries. Yuzu
fruits are floated in hot water, releasing
their divine aroma. The orchid-
like freshness inspires body and
spirit during the cold of winter. This
aromatherapeutic bath is also relished
as a skin softener, to allay seasonal
health challenges and produce
satisfying warmth. Bathing with yuzu
fruits, which many Japanese people
enjoy, is thought to prevent colds and
is a legendary traditional activity.
Yuzu is a common cooking ingredient,
and yuzu juice is added to a dipping
sauce enjoyed with nabe, a traditional
type of hotpot meal. In nabe cooking,
seafood, meat, and a variety of
vegetables such as leek, Chinese
cabbage, and shiitake mushrooms,
are simmered in a light broth. When
ready, the food is dipped into a light
sauce (called ponzu) containing soy
sauce, vinegar, and soup stock, with a
hint of yuzu flavour.
Another unique usage of yuzu peel is
a yuzu/pepper blend, which contains
green chilli, yuzu peel, and salt, which
complements any dish where a spicy
afternote is desired.
COMPONENTS AND
PRODUCTION
There are 350 different components
to yuzu oil, with limonene accounting
for about 70%. This is followed by
γ-terpinene, β- phellandrene, and
LANDSCAPE OF KOCHI
where yuzu fruit is grown
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13. YUZU TREES
YUZU FRUIT
yellow in November
YUZU FLOWER
in May
INSPECTION
when receiving the fruit
YUZU FRUIT
green in September
EXTRACTION MACHINE
to obtain juice and oil
W O R L D 13
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Yuzu trees are grown in terraced fields
in the mountains, and the fruits are
surrounded by thorns and are picked
by hand. They are then delivered to
factories where they are sorted and
sent to the fresh food market. Yuzu
oil is then produced by either hexane
extraction or steam distillation, with an
output of 10 metric tonnes per year.
AVAILABILITY
Although yuzu fruits have been
available for a few hundred years,
the availability of yuzu oil on the
global market is relatively new.
Yuzu oil is commonly used with
juice in Japan, but its usage has
expanded overseas after obtaining
the following registrations: FEMA:
4862 , CAS:233683-84-6, and CFR
21CFR182.20.
Though categorised as a citrus fruit,
yuzu is unique and its scent is without
comparison.
CONCLUSION
Although yuzu has been available as
a fruit for many centuries, its usage is
rather limited due to small available
quantities of its essential oil. If the
production and yield of oil increases
significantly, yuzu would become the
queen of citrus fruits, if not the king.
I remember smelling yuzu when I
was around ten years old, the golden
yellow peels floating on the surface
of soba noodles and releasing its
distinctive aroma into my nose.
The notes stayed in my mouth and
blended beautifully with the soy-
based soba sauce. Being unfamiliar
with its taste, the bitterness was
unpleasant for a ten-year old boy.
When I started to travel overseas, one
of the habits I missed was taking a hot
bath after a long day at work. We were
not allowed to bring fresh yuzu fruits
on our trips, but we put bath salts with
yuzu aroma into the bathtub, which
made me feel at home and release all
my stress after a very long day at an
Executive Committee meeting!
I am excited to introduce the
wonderful benefits of yuzu oil to
fellow IFEAT members when we have
an opportunity to meet in person at a
Conference in the near future.
α-pinene. Compared with other citrus
fruits, yuzu has a unique balsamic
character not found in other citrus
fruits. GC-MS analysis revealed Oct-1
en-3-one, (Z)-Non-4-enal, and (E)-
Dec-4-enal as components of yuzu,
and 4-Methyl-4-mercaptopentan-2-
one has tropical notes also found in
grapefruit oil.
Yuzu trees grow to about four metres
high and beautiful white flowers
bloom from May to June.
Green yuzu are harvested in August,
followed by yellow yuzu in November.
The amount of yuzu fruits harvested
annually is 21,000-23,000 metric
tonnes, with 90% going to process.
Over 50% of production is in the
Kochi prefecture on Shikoku Island
in southwest Japan. The Tokushima
prefecture produces around 15% and
the Emine prefecture produces 13%;
both prefectures are also located on
Shikoku Island.
W O R L D
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17. we can be the key
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HAPPY TO MEET
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18. IFEAT Executive Committee’s 2nd Vice Chair, Mr. Geemon
Korah, has been awarded ‘CEO of the year 2022’ by the
Associated Chambers of Commerce and Industry of India
(ASSOCHAM) at the Leadership Conclave and Excellence
Awards of ASSOCHAM. The event was held at Hotel Altair,
Eco Centre in Kolkata on the 5th of August.
Geemon is Director and CEO of Mane Kancor Ingredients
Pvt Ltd., and was presented with the award in recognition
of his initiatives in building the organisation and for his
contributions to the growth and development of the food
ingredients sector in India.
The Associated Chambers of Commerce Industry of
India (ASSOCHAM) is the country’s oldest apex chamber.
It brings in actionable insights to strengthen the Indian
ecosystem, leveraging its network of more than 450,000
members. With a strong presence across states and
key cities globally, ASSOCHAM has more than 400
associations, federations, and regional chambers in its
fold.
The award adds to the impetus of the growth of Mane
Kancor as a company with a vision and also as an
enterprise that is steadfast in its sustainability goals.
Congratulations to Geemon from the IFEAT Executive
Committee, IFEAT Staff, and Consultants.
MR. GEEMON KORAH
CHOSEN AS CEO
OF THE YEAR 2022
IN THE NEWS
The Puig perfume house set to work recreating the
fragrances of The Sense of Smell, by Jan Brueghel the
Elder and Rubens.
Madrid gallery’s new exhibition will allow visitors to
inhale fragrances of 10 items seen in The Sense of
Smell.
The 17th-century Italian cardinal Federico Borromeo
was so impressed with Jan Brueghel the Elder’s work
that he once wrote to the artist, declaring he could
smell spring itself in the minute petals and leaves that
bloomed from the Flemish master’s brush.
Four hundred years later, those with less olfactory
imaginations can head to the Prado in Madrid to fill their
nostrils with the scents that suffuse Brueghel’s 1617-18
painting The Sense of Smell.
You can read the article here on The Guardian news
website: https:/
/bit.ly/3R87vTH
PRADO CREATES
PALETTE OF
ODOURS TO
MAKE SCENTS
OF BRUEGHEL
PAINTING
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1926 - 2022

20. SOCIO–ECONOMIC REPORT
ON CEDARWOOD OILS
IFEAT
BY PETER GREENHALGH
PART 2: INDIA , MOROCCO, CANADA , AND JAPAN*
INTRODUCTION
Cedarwood oil is one of the world’s
most important essential oils, but as
discussed in Part 1 (IFEATWORLD
July 2022) the term “cedarwood
oil” can be confusing. The most
important essential oils in this group
are produced by distilling different
junipers and cypresses (Juniperus
and Cupressus spp.) rather than from
true cedar trees (genus Cedrus). The
true cedar trees of the Cedrus spp are
stately evergreen trees commonly
divided into four species:
• Cedrus atlantica or Atlas or
Atlantic cedar from North Africa
• C. brevifolia, the Cyprus cedar
• C. deodara, the Himalayan or
Indian cedar
• C. libani, the cedar of Lebanon
The most important commercial
“cedarwood oils” are produced in
China (from Cupressus spp.) and
the USA with Texas and Virginian
cedarwood oils (from the Juniperus
spp.). These were discussed in Part
1 along with a general overview of
cedarwood oils and their uses and
consumption. Also, in the previous
edition of IFEATWORLD is Cathy
Chen’s My Favourite: Chinese
Cedarwood oil (Cupressus fundbris)
and Firwood oil (Cunninghamia
lancelata) which provides some
detailed information on Chinese
cedarwood and firwood oils. Part 2
of this socio-economic report will
concentrate on Indian, Moroccan,
and Canadian cedarwood oils from
Cedrus and Thuja along with some
information on other related oils
including hinoki oil from Japan.
USES AND
CONSUMPTION
In India, Cedrus deodara oil has been
shown to possess insecticidal and
antifungal properties and to have
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21. T
deterioration of some spices during
storage; the alcoholic extract of the
stem was found to have anticancer
properties.
Cedrus atlantica oil from North Africa
is widely used as an insect repellent;
Turkish carpet shops are walled with
cedarwood boards to deter moths. It
is also used in local ethnobotanical
medicine for a wide variety of
purposes. The uses of cedarwood
Atlas oil are mostly in woody and
amber fragrances, soap perfumes,
aromatherapy, and mildly medicinal
products. It is only used in its own
right as an ingredient.
Thuja occidentalis L. – white cedar
tree – is used to produce cedar leaf
oil in Canada and northern USA. Thuja
absolute and concrete, produced by
solvent extraction of the fresh leaves
and twigs, are used in perfumery for
fresh herbal notes, and in masculine
fragrances, etc. It is a common
ingredient in pine and cedar blends
which are used in room sprays, talc,
and insecticides. It is a powerful
sanitiser and repellent against
unwanted insects. It is a component
in embalming fluids, microscope slide
slips, industrial cleaners, deodorants,
pharmaceuticals, cleaning fluids,
salves, liniments, perfumes, shoe
polishes, and soaps. Perhaps its
largest use is in the preparation of
patent medicines, e.g., Vicks rub, a
cold remedy. It is also used in the
re-odourising of sawdust in “sawdust
logs” or instant fire logs, another
useful product made from waste.
Alongside the oil, the tree has an
extensive range of uses including
building products, cladding, furniture,
and as an ornamental conifer.
In Japan, an essential oil is obtained
from the needle-like leaves of
the Japanese cedar (Cryptomeria
japonica), which has an exceptionally
good aroma with a “refreshing citrus
scent”. The oil has been researched
as a tool for stress management
(Nakayama, 2020). Hinoki oil from
Japan from Chamaecyparis obtusa
is used for a variety of different
practical things in and around the
home. The wood oil can naturally kill
bacteria, viruses, and fungus. It can be
added to hardwood floor cleaners to
prevent termites. It is added to bath
and body skin care products and an
extra benefit is that it is an effective
antiseptic, with antifungal and antiviral
actions, as well as being noted for
treating rashes, cuts, abrasions,
some potential for control of fungal
deterioration of spices during storage.
Indian cedarwood oil is invariably a
by-product arising from its previous
utilisation of cedar trees to produce
timber products. Cedrus deodara
was one of the most valuable Indian
timbers used in producing railway
sleepers and in beams, posts, and
frames in construction work. It is also
used for making pencils. The strong
odour of the wood and its oily nature
limits its use for indoor work. The oil
is much favoured in Indian perfumery
and Ayurvedic medicine, where it is
used as an antihelminthic; decoctions
of the wood being considered
diaphoretic, diuretic, and carminative.
The bark is astringent and used for
fevers, diarrhoea, and dysentery, and
the oleoresin and oil of the wood are
used for the treatment of ulcers and
skin diseases.
Himalayan cedarwood oil is a yellow-
brown oil when crude, but when
redistilled the oil is a pale yellow
and has the sweet-woody, balsamic
characteristics, and many constituents
in common with Atlas cedarwood
oil, hence similar applications such
as soap and medicinal products.
The oil is used with other essential
oils as a fixative and diluent in soap
perfumes, sanitary supplies, and
polishes and for masking odours
in many other industrial products.
The largest quantity of cedarwood
oil is used in soap industries due to
its odour, epidermic, and antiseptic
properties. In India the second main
use of this oil is to perfume agarbatti
(incense sticks). Because it is not
toxic to mammals and smells good,
it is used in room sprayers in place
of pyrethrum to control household
insects. The oil has been found to
be biologically active against the
mosquito (Anopheles Stefani). A low
concentration of cedarwood oil
(0.4452%) has proved sufficient to
knock down 50% of mosquitoes under
laboratory conditions. Special grades
of this oil are used for oil-immersion
lenses and as a tissue-clearing agent
in plant and animal histological work.
Various research studies have been
conducted in India on cedarwood
oil. Thus, there are indications
that some fractions have potent
spasmolytic activity; the oil is an
effective fungicide; it was found to
be non-phytotoxic, non-systemic to
paddy plants, and able to control the
development of leaf spot disease
in paddy; the oil controls the fungal
and minor skin irritations. It is used
in Japanese forest bathing practice
and in aromatherapy to soothe the
senses and ease stress. The oil has
a limited use in perfumery. The
Japanese government has protected
trees of this species since 1982. Hinoki
is not just a tree but revered for its
timber, decorative foliage, therapeutic
benefits of the essential oil, and
as a spiritual symbol. Hinoki is an
institution.
Major markets for cedarwood oils are
the USA, China, Western Europe, India,
and Japan.
GROWTH AND
PRODUCTION
CHARACTERISTICS
Quality
Both the overall olfactory properties
and the chemical composition
of cedarwood oils are important
quality characteristics. The olfactory
properties will be assessed by some
purchasers since they are vital for its
use in fragrances, while its chemical
composition is vital for use as a raw
material in derivative manufacture.
Commercial cedarwood oils are alkali
washed and vacuum rectified from the
crude steam distilled wood oil, to give
oils of a very pale yellow colour.
Cedarwood Atlas oil is a viscous pale-
yellow oil with a sweet woody odour
with floral characteristics, and as such
is different from the other main origins
but resembling the Himalayan oil in
having a high level of himachalanes
rather than cedrenes. The oil blends
well with other essential oils that are
woody and floral.
Himalayan cedarwood oil‘s main
constituents are:
• p-methyl acetophenyl acetate
• 4-methy ∆3-tetraphydro-
acetophenone
• α-himachalene
• Iso-himachalene
• β-himachalene
• Cis- and trans-atlantone
• Himachalol
• Allo-himachalol
• Longborneol and deodarone
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22. Higher fractions of Himalayan
cedarwood oil are rich in atlantone
content.
Eastern white cedar leaf tree oil
from Thuja occidentalis L.contains up
to 65% of alpha and beta thujones.
Other components include fenchone,
sabinene, camphor, l-bornyl acetate,
terpinen-4-ol, alpha pinene as
well as camphene, p-cymene,
fenchene, alpha fenchyl acetate,
geranyl acetate, limonene, myrcene,
borneol, valerianic acid, vitamin C,
alpha terpinene, gamma terpinene,
terpinolene, alpha terpinyl acetate,
alpha thujene, delta cadinene, and
delta cadinol. One source says
that “leaf oil composition is often
very different from wood but may
contain the same types of chemical
constituents”.
Western red cedar leaf oil from
Thuja plicata contains anti-insecticidal
troplones, methyl thujate, and
T-muurolol as major components.
PROCESSING METHODS
In India the oil is obtained from
cedarwood stumps that have been
in the ground for many years. The
stumps are first chopped and
then disintegrated to 1/4” mesh to
1/8” mesh. A batch of 2 MT of this
disintegrated material is fed into a still
and steam is injected at 35 PSIG at
the rate of 1,000 kg/hour for 12 hours,
yielding 4-6% of crude oil. This oil is
then rectified. Both cedarwood oil
Himalayan crude and cedarwood oil
Himalayan rectified are available in the
market.
In Canada, cedar leaf oil is produced
by steam distillation of cedar leaves
and twigs, using predominantly
cedar hedge trimmings and leaves
collected from the forest. Cedar
garden clippings give a better yield
than forest harvesting where the
cedars compete with other species
and the leaves are not as rich in oil.
Also, greater care is given to cultivated
cedar hedges, which invariably act as
property borders or privacy screens.
Climatic factors can affect yields
considerably; heavy rain lowers yields
because of the high water content
of the leaves. Temperature impacts
yields during the extraction process.
The best weather for trimming cedar
leaf is during warm days and cool
nights. Extraction yields for cultivated
cedar are 0.6% to 0.75% compared to
0.4% to 0.5% for wild leaves. Distillers
have developed cedar leaf collection
systems to ensure timely collection
and processing of the leaves. Hedge
trimmings are usually picked up and
processed within 24 hours. Great
care is taken in handling the leaves
to ensure they do not dry out. One
source estimated that there may be as
many as 75 distillation units with wide
ranging capacities. These distilleries
are not limited to cedar leaf oil but
rather are used to distil a variety of oils.
Altas cedarwood oil is produced by
steam distillation of both the sawdust
obtained from wood processing
as well as from the branches and
roots collected in the forest by local
communities. At the distillery the
milling of roots and branches is
undertaken. A small amount of solvent
extraction is reported to take place to
produce absolute.
MAJOR PRODUCERS
CANADA
Canada has been producing
cedarwood oils for over 100 years, but
is still a relatively small but growing
producer of a range of cedarwood
oils, including Eastern white
cedarwood oil, Western red cedar oil
and Nootka oil.
Eastern white cedar oil is sourced
from the north-eastern part of
Canada, throughout the Great Lakes
region. It is a colourless to pale yellow
oil obtained by steam distillation
from the needles and twigs of the
Thuja occidentalis tree, a member of
the Cupressaceae family. This tree
has scale-like leaves in contrast to
the needle leaves found on Atlas
and Lebanon cedars. The tree can
reach 15-20 metres in height, with
the foliage forming in flat sprays.
The leaves and twigs are harvested
between May and September with
approximately 90% obtained from
cultivated cedar hedge clippings and
CANADA:
pruning, preparation, and steam distillation of Thuja occidentalis
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23. 10% from wild harvest. It is one of the
longest living trees in Canada and
the northern USA, living for several
hundred years. It is known as the Tree
of Life, in part due to its extensive
medical and external uses by First
Nations. The oil has a sharp, woody,
camphoraceous, mentholated, fresh,
green, and herbaceous profile and is
used in fine fragrances and cosmetics.
Annual production is estimated at
approximately 50 MT which would
require approximately 7,500 MT of
hedge clippings to produce.
Western red cedar oil is obtained
by the steam distillation of the
needles and twigs of Thuja plicata
tree found in north-western Canada
along the Pacific Coast. The tree is an
evergreen coniferous member of the
Cupressaceae family, which reaches
heights of 30 to 70 metres, and is the
largest tree in the Cypress family, and
it can live for 800 years. The oil is a
colourless to pale yellow liquid with a
woody and aromatic scent and is used
in fine fragrances and cosmetics.
Nootka oil is obtained from the
Nootka cypress (Chamaecyparis
nootkatensis ‘Glauca’), a tall evergreen
conifer growing on the west coast
of Canada and the USA. It has a very
long history with the Nootka tribes of
Canada. The Nootka oil is also known
as Canadian oil, yellow cypress oil,
and Alaska cypress oil. The sawdust is
distilled and gives a pleasant strong
essential oil and the nootkatone
provides a pleasant grapefruit note.
The C.nootkatensis wood is collected
and subjected to fractionation and
then molecular distillation. The aroma
is dry woody cedarwood, cumin spicy,
and somewhat leathery, minty, and
thyme herbal.
MOROCCO
Morocco produces Atlas cedarwood
oil from trees in the Atlas Mountains.
Volumes are relatively small; in the
1980s annual production was estimated
at less than 10 MT while current
production is estimated at around 100
MT. The oil is obtained from the tree
Cedrus atlantica (Endl.) G. Manetti ex
Carriere, believed to originate from the
biblical “Cedar of Lebanon,” which is
now a protected endangered species.
While growing in the Atlas Mountains
of Morocco and north-western Algeria,
it is steam distilled exclusively in
Morocco from the branches and roots
as well as the wood, sawdust, and tree
shavings from timber manufacturing.
The trees can grow to a height of 65
metres at elevations from 1,400 –
2,500 metres, with a trunk diameter of
1.5 – 2 metres. Atlas cedar covers an
estimated 163,000 hectares in Morocco
and is now a protected species. The
trees are not cultivated and unlike in
India there is limited extraction of the
oil from tree roots or stumps. The oil is
used without being further processed
into derivatives.
Harvesting takes place from March
to November since during the winter
months it is too cold in the Atlas
Mountains. The cedarwood branches
and roots are collected by cooperatives
based in local communities near
the growing areas. During the winter
months the sawdust and other waste
by-products from the cedarwood
timber manufacturing sector are used
for heating but at other periods it is
distilled into oil.
Atlas cedarwood oil is produced
by steam distillation of the sawdust
obtained from wood processing and
from the roots and branches collected
in the forest by local communities.
In recent years the Moroccan
Government’s Department of Forests
and Water has regulated access to
the forest resource, alongside training
local communities and facilitating the
development of cooperatives. The
authorities launch calls for tenders
to grant operating permits to “forest
operators” (exploitants forestiers) and
cooperatives. For some cooperatives,
which are basically made up of
rightful claimants, the authorities
allocate some plots to them by
mutual agreement. In addition, the
authorities involve them in monitoring
work in the forest against fires or
planting new trees while paying
them for this work, or by deducting
the corresponding amount from
the amounts they must pay for the
exploitation of the allocated plots.
The cooperatives and the operators
cut the trees considered dead and
sometimes remove some trees to
make room for those left under
the supervision of the authorities.
Only farms have the licence to cut
trunks that they bring back from
the forest or that are sold to them
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24. by the cooperatives, either directly
or through calls for tenders. Trunk
cutting can only take place in sawmills
approved by the authorities.
Distillers turn to sawmills to get
sawdust and waste to process
in their distilleries to produce oil.
Transportation of the wood to the
distillery, as well as the oil from
the distillery, requires a “Permit de
Colportage de Produits Forestiers
Issus Des Forets De L’Etat ou
Soumises au Regime Forestier”. At
the distillery the milling of roots
and branches is undertaken and
steam distilled and then the oil is
transported to the exporter. Since the
Moroccan Government initiated this
procedure, the forest resource has
become more sustainable. The local
communities are more willing to help
protect the forest resource, in part
because they are benefitting through
employment and income creation.
Another source of cedarwood oil is
the steam distillation of sawdust and
trunk shavings produced as a by-
product from the cedarwood furniture
manufacturing industry.
INDIA
Himalayan cedarwood oil is obtained
from Cedrus deodara (Roxb, ex D. Don)
G. Don (ISO 4720) a Pinaceae tree,
which reaches heights of 50 metres -
or even more. It grows at high altitude
(1,650 – 2,400 metres) on the slopes
of the Himalayan Mountains, in India,
Pakistan, and Afghanistan. In India
the tree is found in Jammu, Kashmir,
Himachal Pradesh, and Uttarakhand
states. In the past, a lot of trees
were cut for various products when
timber extraction was legal and no
one took out the roots and stumps,
which take 60 – 100 years to decay.
Cedarwood used to be a major source
of railway sleepers for the extensive
Indian railway system but this was
discontinued in the early 1980s.
Himalayan cedarwood oil is distilled
from the roots and stumps left after
the cutting of trees for both legal
and illegal timber extraction in the
past or because of natural calamities.
While the essential oil is found in the
whole of the plant, for commercial
reasons the oil is only distilled from
the stumps and roots. The stumps
and roots are removed in a scientific
manner following agreement with the
State Governments. The cedarwood
forests are now protected from any
unauthorised use and it is illegal to cut
trees. Also, distillation from the leaves
and bark is not permitted as it affects
the growth of the plant.
Commercial production of cedarwood
oil began in 1957 at the Drug
Research Laboratory Factory at
Srinagar, Kashmir. Consumption grew
rapidly within India, where it found
applications in the perfumery and
soap industries as an alternative
to imported American Virginian
cedarwood oil, and an export market
developed. Up until 1980 the oil
was produced mainly from waste
material from the pencil and furniture
industry. However, the emergence of
large-scale illegal harvesting of trees
resulted in the imposition of controls
in the forest areas. The State Forest
Departments introduced a scheme
whereby private companies could
harvest the tree roots remaining
from prior tree felling, provided that
the distillation company replanted
the area with many saplings. If one
stump is removed and three or four
new saplings are planted then a
new forest will come up in 20 years.
Otherwise, it could take 60 - 100 years
for the roots and stumps to decay.
In addition, if the stumps were left
then pathogens would develop which
attacked both new germinating and
old plants. Thus, removal of stumps
helps protect forest hygiene and
helps in germinating new trees. The
distillation of the stumps makes their
removal a viable proposition and
facilitates the development of new
forests and the local environment. In
addition, the residues left following
distillation are used by farmers
as fertilisers in their fields. The
government’s policy not only led to
the regeneration of many forest areas
but also provided additional income
to distillers, and created employment
MOROCCO:
Cedrus atlantica and steam distillation.
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25. as well as government revenues. All
the distillation companies are in the
private sector.
Annual cedarwood oil production
in the late 1980s was estimated at
approximately 25 MT, almost all of
which was consumed domestically.
Later data show larger levels of
production. Thus, during 2010 – 11
and 2011 – 12 some 200 MT (valued
INDIA
Himalayan cedarwood distillation unit
INDIA:
Cedrus deodata trees, logs and boiler
at US$1.2 million) and 150 MT
respectively was produced with a
target for 2012 – 13 of 300 – 400 MT as
the Government of Himachal Pradesh
had entered into an agreement
with six industries for 6,000 MT of
raw material, and units in Jammu
and Kashmir were also getting raw
material. Annual production of Indian
cedarwood oil since 2018 has been
approximately 600 – 700 MT. In 2020
an estimated 600 MT of cedarwood
oil was produced valued at US$
7.3 million, and in 2019/20 Indian
Himalayan cedarwood oil exports
totalled 130 MT. This compares with
exports of 12 MT in 2009 – 10, 20 MT
in 2010 – 11, and 30 MT during 2011
– 12. The main export markets for
Himalayan cedarwood oil included the
USA, Germany, Australia, Switzerland,
the EU, Malaysia, and Singapore.
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27. JAPAN
Cedars and conifers are grown
extensively in Japan, although
cedarwood oil production is very
small. Large numbers of cedar were
planted in many regions after World
War II mainly for use as timber and
wind breaks. Nakayama (2020)
outlines the various cedars grown
in Japan and some of their olfactory
properties. The planted forests
included Japanese cedar (Cryptomeria
japonica) and various branded cedars,
many of which require substantial
maintenance. Local government
groups and forest associations are
promoting the benefits of these trees
including use as an essential oil, the
development of cedar plate ware
and the use of woodchip powder in
food. In addition, the leaves are dried
and used for incense sticks, though
its use has decreased as the number
of workers collecting branches and
leaves has shrunk due to the time-
intensive process of forest harvesting.
Japanese cedar has a distinctive
aroma and is used to scent sake via
storage of this alcoholic beverage in
cedar barrels.
Efforts are continuing to be made to
extract essential oil from Japanese
cedar (Cryptomeria japonica) utilising
branches and leaves from forest
thinning, which the landowners
carry out of the forest
along with the timber.
Extraction of the cedar
oil from the sawdust
is difficult because
of low yields. Also,
essential oils are
extracted from
popular Japanese cypress trees
namely hinoki (Chamaecyparis
obtuse) and hiba (Thujopsis dolabrata)
using waste from timber processing
operations. Hinoki, means “white
cedar.” A different connotation is “fire
tree” as it is still utilised to make fire
through friction in traditional Shinto
shrines. Production of hinoki oil is
very small but distillery capacity has
been increased along with improved
quality control.
SOCIAL AND ECONOMIC
CHARACTERISTICS
India
An estimated 400 – 500 local people
are employed in the harvesting
and production of cedarwood oil
and their families are provided with
health care, education, and water
purification. In addition, there are
other ancillary industries and
services involved that benefit. As
outlined earlier, government policies
have helped to generate replanting
of cedarwood and the creation of
an economic resource to generate
future incomes, employment,
and government revenues.
22 10:16
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JAPAN:
Hinoki branches and log
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28. Morocco
The tree has been important in
the socio-economy of Morocco,
being good for furniture making. In
addition, the harvesting and distilling
of cedarwood oil generates income
in the rural economy. No data were
available on employment and income
generated.
ENVIRONMENTAL
AND SUSTAINABILITY
INITIATIVES
Economic utilisation of a renewable
resource is usually beneficial but
considerable care needs to be
taken. For example, East Africa
used to be an important
source of cedarwood oil but
over-exploitation of the wild
resource has led to negligible
production. Ideally exploitation
of wild trees is only
warranted where there
is a high degree of
natural regeneration
or where the plant
is considered
a weed. In
these cases,
some form
of controlled, semi-formal cultivation
might be possible. Utilisation of trees
to produce various cedarwood oils is
increasingly subject to government
controls to minimise over-exploitation.
Canadian oil producers used to
harvest the leaves of Thuja occidentalis
directly from the boreal forest. Today
the cedar tree has become a very
popular ornamental shrub in Canadian
gardens. These shrubs require yearly
trimming to ensure optimal growth.
Instead of sending tonnes of cedar leaf
clippings to landfills, high quality oils
can be made from these trimmings.
Recycled cedar leaf oil is a waste-
free, sustainable and non-destructive
process. Every part of the cedar leaf
clipping is used, including the dregs of
the extraction process.
Alongside the direct economic
and social benefits generated by
the sector, there are important
environmental and sustainability
contributions. Increasingly initiatives
are being undertaken in the sector
facilitating greater sustainability and
assisting in combating climate change.
Many cedarwood oils are obtained
from wild trees but little information
is published on the extent to which
oil production may have affected
the natural resource. For a variety of
reasons, e.g., population growth,
urbanisation, over-exploitation
and deforestation, the
available resource has
declined. A prime example
is Kenya where over-
exploitation of the timber
and oil has led to a serious depletion
of the wild trees.
Some cedarwoods are cited under
CITES (the Convention on International
Trade in Endangered Species). These
include Atlas cedar (Cedrus atlantica)
from Algeria and Morocco marked as
“endangered,” Spanish cedar (Cedrela
odorata) from many origins marked
as “vulnerable,” Port Orford cedar
(Chamaecyparis lawsoniana) marked
as “near threatened,” and Virginian and
Himalayan cedars marked as being of
“least concern.”
Atlas cedarwood is on the
International Union for the
Conservation of Nature (IUCN)
Red List of Threatened Species as
endangered. With some estimates
reporting declines of up to 75%
natural occupancy in recent years.
Drought has also led to further
declines and it is likely to continue
if the regional climate continues to
become more arid. Cedarwood is
slow-growing, which means once the
wild population has been diminished
it takes decades, if not centuries, to
regrow. With the boom in demand for
natural products for the aromatherapy
and natural markets a heavy demand
has been placed on the supply to
meet the needs of today’s consumers.
This has added strain on an already
fragile species.
India
As outlined in the India section above,
the regulation of cedarwood felling,
as well as the extraction of tree
stumps and roots to extract oil, has
led to considerable environmental
benefits alongside the economic
benefits of employment and income
creation. The environmental benefits
include the generation of new forests
and all the benefits that this creates,
as well as a reduction in pathogens
and creation of residues for use as
fertiliser.
Morocco
Cedarwood Atlas trees are well
conserved in specific areas of
parkland, but the ecosystem is
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29. very fragile and the margins are
subject to degradation by erosion,
demineralisation, dehydration,
desertification, etc. resulting in
areas of complete desolation.
Various organisations in Morocco
are reported to be doing all they
can in very difficult circumstances
to conserve the rich biodiversity of
plants in Morocco. In addition, the
cedarwood forests provide habitat for
the endangered Barbary macaque.
Canada
Estimates of the employment
generated are not available.
Alongside the benefits from utilising
a renewable resource, the fact that
the majority of cedarwood oil is
obtained from hedge trimmings
that would otherwise go into
landfill should also be considered.
Gardeners cooperate in the recycling
process by gathering their trimmings
for collection and in return can obtain
free of charge the residues from
the extraction process. This mulch
makes very good organic fertiliser
and insect repellent for the soil as
well as providing a thermal shield
to keep the soil cool and restrict
weed growth. The mulch is also sold
to garden centres. In 2008 it was
estimated that one Canadian distiller
saved the local authority it served
between $61 and $86 per tonne of
leaves that would otherwise have
ended up in landfill or an estimated
total of $122,000 – $172,000 a year
in garbage collection fees, as well
as the savings associated with the
unused area in the landfill.
SOME CONCLUDING
REMARKS
There are dozens of tree species that
have the common name “cedar” and
they cover hundreds of thousands of
hectares of the world’s surface. Trees
are vital for our planet, providing
oxygen, storing carbon and slowing
the rate of global warming, stabilising
soil and reducing flooding, lowering
temperatures, providing a habitat
for wildlife, and providing timber
and other materials for a wide range
of economic uses. It is critical that
they are preserved and sustainably
managed. The production of essential
oils is one of the ways that trees can
be utilised to provide an economic
resource to facilitate the sustainable
management of the resource.
Cedarwood oils are some of the
world’s most important essential
oils and produced in a diverse range
of countries. Three main genera,
namely Cedrus, Cupressus and
Juniperus spp. account for a large
proportion of commercial cedarwood
oils, alongside some other minor
sources. Sadly, information and data
on the socio-economic contribution
of cedarwood oils to these
economies is limited. Nevertheless,
they provide important sources of
income and employment, as well as
export earnings, in the various rural
communities where various types of
cedarwood and cedar leaf oils are
produced. This includes Canada,
China, India, Morocco, and the
USA. The raw material is invariably
harvested from the wild. In the two
major producing countries of China
and the USA, as well as Canada – the
continued availability of raw material
is not of major concern. However,
in Kenya the resource has become
almost totally depleted.
Alongside the direct economic
and social benefits generated by
the sector there are also important
environmental and sustainability
contributions. Increasingly initiatives
are being undertaken in the sector
facilitating greater sustainability
and assisting in combating climate
change. In both India and Morocco
the authorities have introduced
measures to protect cedarwood from
total eradication. In Morocco a quota
is set for how many trees can be
felled each year and only dead trees
can be taken from the forest. New
plantations are also being introduced
to re-grow the cedarwood forest
and early indications are promising.
In India initiatives to replant cedar
have been underway much longer
and are proving to be successful.
Nevertheless, it is so important to
source sustainability, with producers
and consumers being more mindful
of the damaging effects of the
products they consume.
BIBLIOGRAPHY
Boucard, Gueric and Garrick (2016)
Recent advances in the steam
distillation of essential oils,
Texarome, USA.
Burfield, Tony (2002) Cedarwood Oils
Part 1,2, and 3 Aromatherapy Times,
Vol 1 No.55 pp14-15 Winter 2002,
No.56 pp14-16 Spring 2003, No.57 pp
16-18 Summer 2003.
Chen, Doing Xia Cathy (2006) Status
and development of China’s aroma
chemicals manufacturing industry
paper presented at the IFEAT
international Conference in Budapest,
30 October 2006 pp.
FAO (1995) Non-Wood Forest
Products: Flavours and fragrances of
plant origin, by JJW Coppen Chap. 10
Rome.
Greenhalgh, Peter (2017) IFEAT USA
Study Tour 13th – 21st August 2016
pp. iv + 131.
Lawrence, B.M. (1980) Cedarwood oil.
Perfumer and Flavorist, 5(3), 63.
Lawrence, Brian M (1976-2017).
Essential oils. Carol Stream, IL:
Allured Publishing Corporation, USA.
Mohan, Surendar (2011) Natural
essential oils from the western
Himalayas: their role in fragrances
and flavours, quality parameters,
sustainability, and conservation. Paper
presented at the IFEAT international
Conference in Singapore, 4 - 8
November 2012 pp.63-81.
Mike Milchard et al (2019) Application
of Gas-Liquid Chromatography to the
Analysis of Essential Oils: Fingerprint
GLC of selected Texas, Virginia, China,
Atlas and Himalaya cedarwood
essential oils intended for REACH
registration. Perfumer Flavorist
November 2019 pp. 30 - 42.
Nakayama, Hiro (2020) The Olfactory
Power of Japanese Cedar, Perfumer
and Flavorist January 2020 pp. 34 - 37.
Pierre Trahan (2008) Cedarleaf
Oil from Thuja Occidentalis IFEAT
Montreal Conference September -
October 2008 pp. 199 – 204.
Ramakant Harlalka (2005) Essential
Oils from India’s Forestry Sector
IFEAT Cochin Conference October
2005 pp.32 - 37.
Ultra International BV (2018) Healing
With Hinoki/Scents of Healing Market
Report Spring 2018.
ACKNOWLEDGEMENTS
IFEAT would like to acknowledge
the information and photos provided
on India by Surender Mohan of
Natural Biotech Products, the largest
producer of Himalayan cedarwood
oil; Morocco by Amine Bennani of
Santis SARL and Jalal Charaf of
Atlassence; Canada by Eloi Zayat
and Mikael Zayat; Japan by Geoffrey
Henrotte of HinokiLab Co., Ltd.
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30. FRAGRANCE
FORUM 2022
SCENTS OF IDENTITY:
HOW OUR SENSE OF
SMELL DEFINES US
IFEAT VANCOUVER
CONFERENCE EXHIBITORS
Indo-GSP Chemicals Pvt. Ltd.
Jayshree Aromatics Private Limited
John Kellys (London) Ltd
Mamta Polycoats
Oqema
Petani Global
Prakash Chemicals International Pvt. Ltd.
Quintis Sandalwood
Sirona Jsc
TMV Natural Oils Extracts Pvt. Ltd.
Tournaire
Triglav-Edelvais
Vimal Intertrade
Younis Aroma
Agrumaria Reggina
Anhui Primechem Co. Ltd.
Aromáticas Zalabí
Ashapura Aromas Pvt. Ltd.
Borregaard
Camlin Fine Sciences Limited
Crystals Drop Inc.
Encee Aromatics P Limited
Ess-oil ltD, Rwanda
FRICKE Abfülltechnik GmbH Co. KG
Gem Aromatics Private Limited
Gupta Aromatics Pvt Ltd
H J Arochem Private Limited
IFRA UK’s Fragrance Forum 2022 will take place on
Thursday 20th October 2022, from 10:45 – 16:45 (including
refreshments and lunch) at The Royal Institution, 21
Albemarle Street, London, W1S 4BS.
Results from the National Smell Survey will be revealed
at this event. IFRA UK has teamed up with YouGov to
explore what the public’s perception of smell is, how smells
connect with our memory and emotions, whether peoples’
sense of smell has changed over time and what our
favourite smells are.
To find out more and to register, please visit:
https:/
/site.evenium.net/ff2022
JOSÉ LUIS
CUTRALE SR.
OBITUARY
We were saddened
to hear the news
that José Luis
Cutrale Sr. has
passed away. José
Luis was a pioneer
and leader in
orange processing
in Brazil and Florida
and gave an IFEAT
Medal Lecture at
the Buenos Aires
Conference in
November 2001.
We are grateful
for the support the
Cutrale company
has given IFEAT
over the years.
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32. THE INTERNATIONAL FEDERATION OF ESSENTIAL OILS AND AROMA TRADES LIMITED
IFEAT c/o TC Group, Level 1, Devonshire House, One Mayfair Place, London W1J 8AJ
T: +44 (0) 1707 245862 | E: secretariat@ifeat.org | www.ifeat.org | www.facebook.com/IFEAT.ORG
Editorial Advertising enquiries: Tina Hotchin. E: ifeatworld@ifeat.org
Registered in England Wales with liability limited by guarantee under Company no. 01369368. © IFEAT. All rights reserved.
No part of this publication may be copied, stored, published or in any way reproduced without the prior written consent of IFEAT.
Companies are reminded that the IFEAT logo can only be used (on websites and email signatures) by fully paid-up IFEAT Members.
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IFEATWORLD is printed by the Pureprint Group
on sustainably sourced paper certified by FSC
®
and Carbon Balanced with the World Land Trust
N E W I F E AT M E M B E R S
Below is a list of new IFEAT Members who had joined by 26th August 2022
Quality Flavours Export
Prem Nagar Industrial Estate, Kanth Road, Moradabad, UP, 244001, India
Contact: Mr. Rishik Gupta
Email: rishik.gupta@qualityflavoursexport.com
Web: www.qualityflavoursexport.com
Quality Flavours Export established in 1992, has its own fields of Mentha
arvensis and Mentha piperita, under the guidance of Mr. Rajeev Kr. Gupta,
a pioneer in the mint industry.
Samagi Organics (Pvt) Ltd.
42 A, Matara Road, Akuressa, Sri Lanka
Contact: Ms Vidushika Bodhipakshau
Email: vidushika@samagiorganics.com
Contact: Mr Leel Prasanna
Email: leel@samagiorganics.com
Web: www.samagiorganics.com
Samagi Organics Pvt Ltd specialises in producing and exporting conventional and
organic essential oils - Ceylon cinnamon bark oil, Ceylon cinnamon leaf oil etc.
Seluz Kimya Kozmetik Sanayi ve Ticaret A.Ş.
Selimpaşa Yeni Sanayi Bölgesi 6043 sk. No:6 34570 Selimpaşa Silivri,
İstanbul, Turkey
Contact: Mr Ilker Agar
Email: ilker.agar@seluz.com
Contact: Ms Burcu Peker
Email: Burcu.peker@seluz.com
Contact: Ms Esra Tatlisu
Email: esra.tatlisu@seluz.com
Web: www.seluz.com
Inspired by gifts of nature and cultural richness at the meeting point of Asia and
Europe, Seluz creates fragrances/flavours with the motto “Created in Istanbul”.
Ampak Company, Inc.
1890 Palmer Avenue suite 203, Larchmont NY 10538, USA
Contact: Mr Arpan Parikh
Email: Arpan@ampakcompany.com
Contact: Ms Stella Brewer
Email: sbrewer@ampakcompany.com
Web: www.ampakcompany.com
AMPAK Company is a diverse solutions partner in the global sourcing of high-quality
ethical ingredients used in a wide range of products across key industries.
TRINTERNATIONAL, INC.
22817 102nd Place West, Edmonds, WA 98020, USA
Contact: Ms Jennifer A. Calvery
Email: jennifer.calvery@trichemicals.com
Web: www.trichemicals.com
TRI is one of the largest women-owned distributors of raw materials in
North America, committed to solving sourcing challenges and ensuring
your supply chain diversification.
Citrusvil S.A.
Ruta 302, km 7 C.P: T4178XAX, CEVIL POZO, TUCUMAN, Argentina
Contact: Mr Alex Nolte
Email: anolte@citrusvil.com.ar
Contact: Ms Lucia Mariela Carlo
Email: lcarlo@citrusvil.com.ar
Web: www.grupolucci.com.ar
Established in the 1970s, Citrusvil is a leading company in the global market
dedicated to the production, processing, and commercialisation of lemons
and their derivatives. Our philosophy is based on achieving excellence and
meeting the needs of our clients through sustainable processes.