THE CONFERENCE PROCEEDINGS - IFEAT

More documents

Recommendations

Info

Various improvements in the cultivation of Valerian Wallichii have been developed in associationwith the Institute of Himalayan Bioresource Technology (IHBT) Palampur, on experimental sitesshaded by apple trees.Valerian Wallichii experimentalcultivation under apple trees at Badhuin Mandi DistrictCULTIVATION ASPECTS DEVELOPED INASSOCIATION WITH IHBT PALAMPUROdour ProfileMusky, woody, balsamic and earthy.33Odour Profile of Valerian Root Oil2.522221.511111Value0.500 0 0 0 0 0 0 0 0 0 0 00 0 0 0 0 0 0 0WaxyHoneyCivetMuskyBalsamicCaramelSpicyAlmondyFloralFruityCitrusConiferMintyGreenVegetableWoodyHerbaceousHaySmokyLeatherPowderyFungalCamphoraceousEarthyAmberedMossyOily/FattyAldehydic80
CONCLUSIONSWith regard to the essential oils discussed above, the state government and private companies aretaking steps to ensure sustainability and the conservation of plantations. Hence the oils will beavailable for a long time in the future.THANK YOUSURENDER MOHANCHEMEXCIL AWARD WINNER &UDYOG PATRANATURAL BIOTECH PRODUCTSBAGGI-175027,MANDI H.Paro888ma@gmail.comwww.hariindia.com,www.himoil.comPHONE :01905 245232,9418045252fax : 01905 245132Surender Mohan, born in 1952 is a science graduate and currently ManagingPartner of M/S Hari Industries, which has been producing Himalayancedarwood oil since 1980. Since then the company has added three moreproduction units producing a wide range of Himalayan essential oils andextracts. As Managing Director of this group of companies he looks after inhouseR&D projects and marketing, both in India and abroad. He is Presidentof Himalayan Photochemical and Growers Association, H.P. and waspreviously Executive member of Essential Oil Association of India (EOAI). Hehas advised various organisations and organised many seminars on Himalayanessential oils as well as receiving several awards for his work.81
Page 1 and 2:
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 54 and 55: • Protective microorganisms• Na
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 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
Page 105 and 106: faded out, which was equivalent to
Page 107 and 108: The GT derivatives industry has bee
Page 109 and 110: Acknowledgements• Mr. Lin Like, P
Page 111 and 112: ANETHOLE DEVELOPMENT TRENDSHuang Zo
Page 113 and 114: INDUSTRIAL PRODUCTION OF ANETHOLEAn
Page 115 and 116: hydrate (KOH), then anethole is gai
Page 117 and 118: output of anethole is calculated to
Page 119 and 120: price and supply of synthetic helio
Page 121 and 122: !!!!!!!!!!!THE ESSENTIAL OIL INDUST
Page 123 and 124: !!"#$%&'(')%*+,-(((The graphs below
Page 125 and 126: Pepper OilPepper, which is known as
Page 127 and 128: 15Crop production: 2,700 mtOil expo
Page 129 and 130: vated as a mono crop in the Central
Page 131 and 132: distillation units there are 135 fi
Page 133 and 134: MAJOR CHALLENGES IN THE INDUSTRYTho
Page 135 and 136: THE FLAVOUR AND FRAGRANCE INDUSTRY
Page 137 and 138: THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!
Page 139 and 140:
INTRODUCTIONOVERVIEW OF THE AGARWOO
Page 141 and 142:
AQUILARIA SPECIES PRODUCES AGARWOOD
Page 143 and 144:
RESINOUS COMPOUNDSSome of these che
Page 145 and 146:
OIL QUALITY GRADINGCurrently, there
Page 147 and 148:
VALUE ADDITIONIN THE INDONESIAN FLA
Page 149 and 150:
!"#$$%&'%()*&)+#$,%)-..*&'))!""#$%&
Page 151 and 152:
MARKETING TRENDS OF AMBIENT SCENTIN
Page 153 and 154:
Our fragrance partner is Drom with
Page 155 and 156:
Hong KongHong Kong is the home to t
Page 157 and 158:
Sustainability and Market Issues149
Page 159 and 160:
INTRODUCTIONSUSTAINABLE SUPPLYA CON
Page 161 and 162:
The internet age has dramatically c
Page 163 and 164:
Similarly, our customers want to kn
Page 165 and 166:
A critical part of Performance with
Page 167 and 168:
Earlier I talked about how our bran
Page 169 and 170:
INTRODUCTIONEFFORTS AND CHALLENGES
Page 171 and 172:
The following table provides an ove
Page 173 and 174:
price has recovered to normal andpr
Page 175 and 176:
The activities of the patchouli pil
Page 177 and 178:
CONCLUSIONSIn conclusion, consideri
Page 179 and 180:
THE INGREDIENTS SUPPLY CHAIN:PAST A
Page 181 and 182:
HOW HAVE BUYERS AND SUPPLIERS CONNE
Page 183 and 184:
Let’s take a look at a few of the
Page 185 and 186:
Illustrative example of a total ind
Page 187 and 188:
ERP solution is provided as well as
Page 189 and 190:
Traceability from the origin and ve
Page 191 and 192:
Those who embrace this new dynamic
Page 193 and 194:
New Sources of Natural Ingredient S
Page 195 and 196:
AROMA CHEMICALS FROM THE TROPICS VI
Page 197 and 198:
FROM BIOMATERIALS TO OLEOCHEMICALSB
Page 199 and 200:
Bioconversion of coconut oil to est
Page 201 and 202:
Shao Quan LIU is an Assistant Profe
Page 203 and 204:
BIOTECHNOLOGY AND THE CHANGING ROLE
Page 205 and 206:
Why is this so important to us? How
Page 207 and 208:
and in the San Francisco Bay area (
Page 209 and 210:
The tools that have been developed
Page 211 and 212:
CAN BIO-SYNTHETIC BIOLOGY BE THE NE
Page 213 and 214:
!"#$"%&'(#)(*+,%(-&.%,+(*%$&contain
Page 215 and 216:
!"#$%&'(')*+",-.*/+01&')&23".4.56'7
Page 217 and 218:
small additive, wherein you could h
Page 219 and 220:
And you can see that any of these c
Page 221 and 222:
Dr. P M Murali, is the Managing Dir
Page 223 and 224:
Regulatory Issues215
Page 225 and 226:
THE SOCIO-ECONOMIC IMPORTANCE OF TH
Page 227 and 228:
The issues affecting the fragrance
Page 229 and 230:
THE IFRA SOCIO-ECONOMIC ANALYSIS PR
Page 231 and 232:
So we have taken this grid, and est
Page 233 and 234:
The data have been broken down betw
Page 235 and 236:
Nevertheless, it’s the SCCS, so D
Page 237 and 238:
wolf: “Ah we can’t do anything,
Page 239 and 240:
The process would be to start from
Page 241 and 242:
I will not bore you with all of the
Page 243 and 244:
REACH: AN UPDATE OF EFEO’S PROGRA
Page 245 and 246:
Based on the 2005 survey 47 NCSs ar
Page 247 and 248:
Therefore, all manufacturers and su
Page 249 and 250:
As a result of EFEO’s phase-2 ini
Page 251 and 252:
EXPERIENCESThe data requirements fo
Page 253 and 254:
• exposure and risk assessment•
Page 255 and 256:
EFEO - THE FIRST DECADE AND BEYONDP
Page 257 and 258:
!"#$%&'()&*!+,&-($)#.&/&"*,!(0.& .1
Page 259 and 260:
!"#$%&'($")*$)&+&,+%-.!/)• '""$0"
Page 261 and 262:
Country and Other Studies253
Page 263 and 264:
THE FLAVOUR AND FRAGRANCE INDUSTRY
Page 265 and 266:
Major business activity is still co
Page 267 and 268:
Important service provided by local
Page 269 and 270:
F&F BUYERS - DOMESTIC MARKETIn the
Page 271 and 272:
ingredients are in demand. The aver
Page 273 and 274:
Household chemicalsSince the late 1
Page 275 and 276:
Consumers’ habits are also changi
Page 277 and 278:
Alcoholic beveragesThe most popular
Page 279 and 280:
BIBLIOGRAPHY1. http://www.gks.ru/fr
Page 281 and 282:
IMPROVED IDENTIFICATION METHODS FOR
Page 283 and 284:
Australian aboriginals have used th
Page 285 and 286:
Another interesting point is thenum
Page 287 and 288:
perform a chiral test on these comp
Page 289 and 290:
If you are buying oil in 185 kgs st
Page 291 and 292:
IFEAT Business283
Page 293 and 294:
IFEAT ANNUAL REPORT 2011Ramon Borda
Page 295 and 296:
INTRODUCTIONICATS / PLYMOUTH UNIVER
Page 297 and 298:
A key ICATS activity, supported by
Page 299 and 300:
REPORT ON THE 2012BRITISH SOCIETY O
Page 301 and 302:
As the course progresses, flavour c
Page 303 and 304:
BRAZIL & PARAGUAY IFEAT STUDY TOUR
Page 305 and 306:
After the return of the boat, we dr
Page 307 and 308:
Saturday was one the highlights of
Page 309 and 310:
IFEAT 2013 SAN FRANCISCO CONFERENCE
Page 311 and 312:
The Fairmont has excellent dining f
Page 313 and 314:
VISASWhat is IFEAT proposing to do?
Page 315 and 316:
THE IFEAT 2013 STUDY TOUR TO SOUTH
Page 317 and 318:
Sunday 9th JuneParticipants arrive
Page 319 and 320:
Friday 14th June - Day 5Friday 14th
Page 321 and 322:
Monday 17th June - Day 8In the morn
Page 323 and 324:
INTRODUCTIONICATS INTERMEDIATE PERF
Page 325 and 326:
WHY FRAGRANCE PRODUCTS?There is onl
Page 327 and 328:
In this paper for the conference pr
Page 329 and 330:
FRAGRANCE CREATIONThis was a short
show all

THE CONFERENCE PROCEEDINGS - IFEAT

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?