THE CONFERENCE PROCEEDINGS - IFEAT

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• Protective microorganisms• Natural plant protective chemicals• Fortnightly monitoring and data recording.• Methodical sampling and local assays.An IPM program is completed along with the postharvesthandling of the spice. Special emphasis isplaced here on controlling mycotoxin incidence.The national programme for backward integrationinvolves setting up Spice Growers Cooperatives andthe installation of regional testing labs.Figure 12 : Post Harvest Handling of GingerPROCESS TECHNOLOGIESThe industry uses a blend ofconventional and modernprocess technologies toachieve optimum levels ofquality, productivity and cost.Figure 13 : Steam Distillation PlantTraditional steam distillation units are still being used forprocessing spices like ginger, nutmeg etc. for essential oil.Spinning cone type thin film distillation is employed forfresh spices like ginger, garlic and mustard. Thistechnology results in a superior aroma profile, high yieldand faster processing.Figure 14 : Steam Distillation KettlesAll major spice oleoresins are still being produced bysolvent extraction. Over the years, there had been changesin regulatory requirements for the type of solvents andresidue levels. The industry was proactive in upgradingthe facilities for these requirements. Investment in the46
supercritical CO2 extraction equipment is theway forward to keep up with the residualsolvent regulations in future. This technologyyields the benefits of a better flavour profile,less thermal impact and lower cost-in use.This technology could replace steamdistillation and solvent extraction at least insome spices in the near future in view of theoverall cost benefits.Figure 15 : Batch Type Solvent Extraction PlantThe current focus on process technologies isto produce extracts that are not thermallydegraded, and exact replication of the spiceraw material.Figure 16 : Continuous Type Solvent Extraction PlantFigure 17 : Supercritical CO2 Extraction Plant (SCFE)47
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IFEAT INTERNATIONAL CONFERENCE 2012
Page 3 and 4: CONTENTSPREFACEvRavi Sanganeria, Ch
Page 5: IFEAT BUSINESS 283IFEAT Annual Repo
Page 8 and 9: On the last day of the conference,
Page 11 and 12: A VIEW OF MENTHOL DEVELOPMENT- FROM
Page 13 and 14: There is a highly educated workforc
Page 15 and 16: eturn, say, mint, in this case. In
Page 17 and 18: By 2001, mint production had declin
Page 19 and 20: Uttar Pradesh (UP)UP is India’s m
Page 21: Mint ProductionThe graph illustrate
Page 25 and 26: The table provides an example of th
Page 27 and 28: RECENT TRENDS AND FUTURE CHALLENGES
Page 29 and 30: Compared to the giants in synthetic
Page 31: THANK YOU &HAVE A NICE DAY!Mr "Gats
Page 34 and 35: An intriguing element of this myste
Page 36 and 37: This will produce significant, if u
Page 38 and 39: Rising UrbanizationIndia has 70% of
Page 40 and 41: Systemic Drivers for Sectoral Growt
Page 42 and 43: LuxuryIndia’s luxury market is st
Page 44 and 45: Growth Projection of F&F MarketOver
Page 46 and 47: The rewards for those who innovate,
Page 48 and 49: &!!"%#!"!"#$%&'()##)*+',-'.'%!!"$#!
Page 50 and 51: Within the total area of 2.94 milli
Page 52 and 53: The methodologies include training
Page 56 and 57: Figure 18 : Centritherm - Thin Film
Page 59 and 60: S. Palaniswamy RajaJasmine C. E. Pv
Page 61 and 62: Such cultivation and use of flowers
Page 63 and 64: The floral fragrance products in th
Page 65 and 66: (b) Sambac(b)SambacJasminum sambac
Page 67 and 68: (d) Mimosa(d)MimosaAcacia mearnsii
Page 69: FUTUREBesides the long tradition, t
Page 72 and 73: Geographically the state is divided
Page 74 and 75: This table below shows the volume o
Page 76 and 77: Main ConstituentsThe main constitue
Page 78 and 79: INDIAN CALAMUS OILThe botanical nam
Page 80 and 81: TAGETES OILThe botanical name is Ta
Page 82 and 83: JUNIPER BERRY OILThe botanical name
Page 84 and 85: Odour ProfileBalsamic, woody, herba
Page 86 and 87: This oil is one important component
Page 88 and 89: Various improvements in the cultiva
Page 91 and 92: CHINA’S FLAVOUR AND FRAGRANCE IND
Page 93 and 94: In my presentation today I intend t
Page 95 and 96: These figures show theproportionate
Page 97 and 98: Enterprises have to pay close atten
Page 99 and 100: OVERVIEW OF THE CHINESE GUM TURPENT
Page 101 and 102: The abundant pine forests in China
Page 103 and 104: Chinese GT Industry PerspectiveOleo
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faded out, which was equivalent to
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The GT derivatives industry has bee
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Acknowledgements• Mr. Lin Like, P
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ANETHOLE DEVELOPMENT TRENDSHuang Zo
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INDUSTRIAL PRODUCTION OF ANETHOLEAn
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hydrate (KOH), then anethole is gai
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output of anethole is calculated to
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price and supply of synthetic helio
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!!!!!!!!!!!THE ESSENTIAL OIL INDUST
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!!"#$%&'(')%*+,-(((The graphs below
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Pepper OilPepper, which is known as
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15Crop production: 2,700 mtOil expo
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vated as a mono crop in the Central
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distillation units there are 135 fi
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MAJOR CHALLENGES IN THE INDUSTRYTho
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THE FLAVOUR AND FRAGRANCE INDUSTRY
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THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!
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INTRODUCTIONOVERVIEW OF THE AGARWOO
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AQUILARIA SPECIES PRODUCES AGARWOOD
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RESINOUS COMPOUNDSSome of these che
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OIL QUALITY GRADINGCurrently, there
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VALUE ADDITIONIN THE INDONESIAN FLA
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!"#$$%&'%()*&)+#$,%)-..*&'))!""#$%&
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MARKETING TRENDS OF AMBIENT SCENTIN
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Our fragrance partner is Drom with
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Hong KongHong Kong is the home to t
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Sustainability and Market Issues149
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INTRODUCTIONSUSTAINABLE SUPPLYA CON
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The internet age has dramatically c
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Similarly, our customers want to kn
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A critical part of Performance with
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Earlier I talked about how our bran
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INTRODUCTIONEFFORTS AND CHALLENGES
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The following table provides an ove
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price has recovered to normal andpr
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The activities of the patchouli pil
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CONCLUSIONSIn conclusion, consideri
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THE INGREDIENTS SUPPLY CHAIN:PAST A
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HOW HAVE BUYERS AND SUPPLIERS CONNE
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Let’s take a look at a few of the
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Illustrative example of a total ind
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ERP solution is provided as well as
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Traceability from the origin and ve
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Those who embrace this new dynamic
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New Sources of Natural Ingredient S
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AROMA CHEMICALS FROM THE TROPICS VI
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FROM BIOMATERIALS TO OLEOCHEMICALSB
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Bioconversion of coconut oil to est
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Shao Quan LIU is an Assistant Profe
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BIOTECHNOLOGY AND THE CHANGING ROLE
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Why is this so important to us? How
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and in the San Francisco Bay area (
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The tools that have been developed
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CAN BIO-SYNTHETIC BIOLOGY BE THE NE
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!"#$"%&'(#)(*+,%(-&.%,+(*%$&contain
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!"#$%&'(')*+",-.*/+01&')&23".4.56'7
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small additive, wherein you could h
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And you can see that any of these c
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Dr. P M Murali, is the Managing Dir
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Regulatory Issues215
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THE SOCIO-ECONOMIC IMPORTANCE OF TH
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The issues affecting the fragrance
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THE IFRA SOCIO-ECONOMIC ANALYSIS PR
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So we have taken this grid, and est
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The data have been broken down betw
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Nevertheless, it’s the SCCS, so D
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wolf: “Ah we can’t do anything,
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The process would be to start from
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I will not bore you with all of the
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REACH: AN UPDATE OF EFEO’S PROGRA
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Based on the 2005 survey 47 NCSs ar
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Therefore, all manufacturers and su
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As a result of EFEO’s phase-2 ini
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EXPERIENCESThe data requirements fo
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• exposure and risk assessment•
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EFEO - THE FIRST DECADE AND BEYONDP
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!"#$%&'()&*!+,&-($)#.&/&"*,!(0.& .1
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!"#$%&'($")*$)&+&,+%-.!/)• '""$0"
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Country and Other Studies253
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THE FLAVOUR AND FRAGRANCE INDUSTRY
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Major business activity is still co
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Important service provided by local
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F&F BUYERS - DOMESTIC MARKETIn the
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ingredients are in demand. The aver
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Household chemicalsSince the late 1
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Consumers’ habits are also changi
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Alcoholic beveragesThe most popular
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BIBLIOGRAPHY1. http://www.gks.ru/fr
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IMPROVED IDENTIFICATION METHODS FOR
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Australian aboriginals have used th
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Another interesting point is thenum
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perform a chiral test on these comp
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If you are buying oil in 185 kgs st
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IFEAT Business283
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IFEAT ANNUAL REPORT 2011Ramon Borda
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INTRODUCTIONICATS / PLYMOUTH UNIVER
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A key ICATS activity, supported by
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REPORT ON THE 2012BRITISH SOCIETY O
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As the course progresses, flavour c
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BRAZIL & PARAGUAY IFEAT STUDY TOUR
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After the return of the boat, we dr
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Saturday was one the highlights of
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IFEAT 2013 SAN FRANCISCO CONFERENCE
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The Fairmont has excellent dining f
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VISASWhat is IFEAT proposing to do?
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THE IFEAT 2013 STUDY TOUR TO SOUTH
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Sunday 9th JuneParticipants arrive
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Friday 14th June - Day 5Friday 14th
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Monday 17th June - Day 8In the morn
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INTRODUCTIONICATS INTERMEDIATE PERF
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WHY FRAGRANCE PRODUCTS?There is onl
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In this paper for the conference pr
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FRAGRANCE CREATIONThis was a short
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