Ifeat World Apr 17 final

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WORLD
I N T E R N A T I O N A L F E D E R A T I O N O F E S S E N T I A L O I L S & A R O M A T R A D E S
N E W S F R O M A R O U N D T H E G L O B E • A P R I L 2 0 1 7
2017 IFEAT CONFERENCE
Preparations are well under way for the 2017
IFEAT Conference to be held in Athens,
Greece at the InterContinental Athenaeum
Hotel from 24th to 28th September. I look
forward to welcoming members and their
partners to this beautiful, historical city
with strong global links deriving from its
shipping, finance, commerce, arts, culture and
Dominique Roques tourism sectors. This year, it will be a
celebratory conference, as we mark 40 years since
IFEAT’s inception in Kyoto in 1977; the theme will be “Celebrating
40 years of IFEAT”. There is much to celebrate, as our industry has
flourished and IFEAT activities continue to expand. As part of the
celebrations we shall be looking at “fragrances in antiquity”. The
glorious era of Ancient Athens stands roughly halfway in the course of
the 40 centuries of documented perfumery. With the unique smells of
Greek origin such as labdanum or mastic, our conference will pay
special tribute to the on-going discoveries around the fascinating
richness of these ancient scents.
Following the success of last year’s Dubai Conference, the order of
events at the Athens Conference will be the same as 2016. There will
be two days of a formal conference speaker programme with
presentations on topical issues for the global essential oils and aroma
chemicals trade (Monday 25th and Tuesday 26th September). This will
be followed by a two-day Trade Exhibition on Wednesday 27th and
Thursday 28th September, as well as private meetings and networking
between members. Workshops are being organised for these last two
days including the ICATS Intermediate Perfumery Workshop
led by Joanna Norman and Special Topics in Flavours and
Flavourings led by Michael Zviely. More information about these
ticket-only courses can be found on the IFEAT website at
www.ifeat.org .
InterContinental Athenaeum Hotel
The Welcome Reception will be held on Sunday 24th September prior
to the start of the conference. The annual IFEAT Dinner will be held
at The Zappeion Hall on Tuesday 26th September with the Closing
Banquet being held at the exquisite beach front Balux Prive on
Thursday 28th September.
I am delighted to have a very energetic and competent new IFEAT
secretariat (see page 2) working on this year’s IFEAT Conference. I am
also very grateful to my organising committee which consists of longstanding
members of the IFEAT Executive Committee, who already
have form with regard to the organisation of spectacular IFEAT events.
Thank you for your time and unwavering support: Kim Bleimann,
Michael G Boudjouk, Antonella Corleone, Hussein Fakhry,
Csaba Fodor, Jens-Achim Protzen, Ravi Sanganeria, Michael
Torre and Stephen Pisano.
More information will be forthcoming soon on the IFEAT website.
Please do contact the secretariat if you have any questions with
regard to the 2017 IFEAT Athens Conference.
Dominique Roques
Conference Chairman
Athens organising committee (l to r): Michael Torre, Hussein Fakhry, Michael
Boudjouk, Kim Bleimann, Stephen Pisano, Antonella Corleone, Jens-Achim
Protzen, Dominique Roques (Chairman)
Raise your company profile at the IFEAT Conference
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gatherings of F&F personnel. From a full “platinum sponsorship” package to the inclusion of a pen in the delegate pack, a wide range of
sponsorship and advertising opportunities is offered. conference@ifeat.org
1

I F E A T N E W S
I S E O 2 0 1 6
IFEAT expands its staff team
ISEO 2016 abstracts available
Two new members of staff have joined the
IFEAT team. Tina Carne takes on the
combined roles of Conference Programme
Coordinator and Editor of IFEATWORLD
and Ronit Meier is IFEAT’s new
bookkeeper. The team continues to ensure
the efficient and smooth running of IFEAT, as
well as the organisation of the annual
conference, the study tours and
IFEATWORLD.
The new staff join Salma Rossell, who
started her role as Events Manager with
IFEAT in November 2015. Salma is relocating
to New Zealand this year, so will sadly be
leaving IFEAT in a few months.The team will
continue to be supported by independent
contractor Louise Kapor who provides
services to IFEAT, primarily through the
Executive Committee Chairman and
Executive Committee.
TINA CARNE
Tina is IFEAT’S Conference Programme
Coordinator and IFEATWORLD editor. She
ran her own website design and marketing
communications business for 15 years and
more recently, was head of a film and media
company.
Tina attended the IFEAT 1998 London
Conference in her role as Marketing & PR
Officer at the University of Plymouth, where
she worked with Dr Tony Curtis to market
the BA Business of Perfumery course and
later the IFEAT Diploma programme. She
has also been to IFEAT conferences in
Marrakech, Barcelona and Singapore and is a
familiar face to many on the Executive
Committee. In 1994, when her children were
in primary school, Tina studied for a BA
(Hons) degree in Public Relations with
Applied Information Technology, specialising
in Artificial Intelligence. She is also working
with the Membership Committee on the
development of IFEAT’s website.
Tina is also a Clinical Hypnotherapist and in
her spare time she acts in amateur and
“The pillars of our Federation” (l to r): Tina Carne, Louise Kapor and Ronit Meier
professional theatre productions. When
time permits, she also plays guitar in a band.
RONIT MEIER
Ronit joined IFEAT’s London based team in
January this year as the financial coordinator
and is responsible for all financial transactions
and the bookkeeping.
She brings a wealth of experience to IFEAT,
with over 12 years of accounting knowledge
gained in a wide range of sectors, including
most recently the property industry. Ronit is
looking forward to working for an
international organisation with a wide global
reach and IFEAT will certainly benefit from
her knowledge and skills.
Ronit has two children, both girls, who
attend primary school in West London close
to their family home. Her hobbies include
cooking, baking and make-up.
SARAH
GREENWOOD
Sarah will also join
the IFEAT team in
May for a second term
as Events Manager, taking
over from Salma. She
Sarah Greenwood
previously worked for IFEAT from 2004 to
2009 and organised the conferences in
Lisbon, Cochin, Cape Town, Budapest and
Montreal as well as the inaugural Study Tours
in Sri Lanka and Egypt. Sarah has spent the
last eight years working for an events
company and another membership
association, organising its large UK annual
conference and exhibition as well as its first
overseas events in New York and Hong
Kong. Sarah has a passion for all things
vintage and loves to buy and sell clothes,
accessories and homewares at vintage sales
in her local area.
Antonella Corleone,
Chairman of
IFEAT's Executive
Committee,
commented: "The
new team will be
able to provide better
services to all members, Antonella Corleone
assist them more
efficiently and help the Executive
Committee to make IFEAT stronger in the
current demanding world of the industry.
The team will also help to ensure that IFEAT
will be able to follow new projects more
closely and make its interest and influence
wide. They will also ensure the smooth
running of our annual conference. I am
confident that together the new staff will
become the precious pillars of our beloved
Federation!"
The 47th International Symposium on
Essential Oils (ISEO), held in Nice, France
on 11th-14th September 2016 attracted
more than 280 participants from 38
countries. As in previous years, IFEAT
sponsored 20 young scientists to attend
this event (see December 2016 issue of
IFEATWORLD). A full list of participants
and all the abstracts of presentations given
can be downloaded from the ISEO 2016
official website:
http://unice.fr/colloques/iseo
Dr Nicolas Baldovini, President of the
ISEO2016 Organising Committee, in his
report from the Nice event, said it had
been “quantitatively and qualitatively very
positive.” Plenary lectures gave new
perspectives on research in essential oils,
including a presentation by Dr Bellenot,
Director of ITEPMAI on promising
applications of essential oils in agriculture.
Dr Blerot, from the R & D department at
IFF, showed the significant impact of all
stages of the cultivation and the harvesting
of roses to obtain high yields of essential oil.
Dr Schalk from Firmenich presented the
possibilities of biotechnology to produce
terpenoids and demonstrated the efficiency
of this approach for the production of
several fragrant ingredients in the marketing
phase such as Clearwood ® , Sclareol or
sandalwood essential oil derivatives.
The infinite richness and variety of essential
oils means that highly technological
equipment is often required to identify their
subtlety. Professors Tranchida and
Ferreira illustrated this; Professor Ferreira
by revisiting the methodologies associating
chemical analysis and sensory perception,
while Professor Tranchida highlighted the
contribution of low-flow modulation to
comprehensive two-dimensional gas
chromatography to obtain ultra-high
resolution separations. These new
technological offerings were well illustrated
in papers on the analysis of pesticides in
essential oils (Dr Céline Roy - ERINI), as
well as the expanded list of 61 allergens
(Dr Jane Cooper - Waters,
Dr Frank David - RIC, Dr Emilie
Belhassen - Firmenich, Dr Thomas
Dutriez - Givaudan).
Regulation is still an essential element in the
field of aromas and fragrances. Matthias
Vey gave an enlightening presentation on
the progress of IFRA's work in assessing the
allergenic potential of the enlarged list of
compounds covered by the European
Commission. The paper by Paul Thomas,
CEO of Kreatis, also highlighted an
innovative method for assessing the
environmental risk of a complex natural
substance.
ISEO 2017
TO BE HELD IN
HUNGARY
The 48th ISEO will be held on
10-13 September, 2017 in the
beautiful and historical city of
Pécs in south-west Hungary.
IFEAT will again be sponsoring a
number of talented young students
to attend this year’s event.
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3

I F E A T A C T I V I T I E S
NATURAL COMPLEX SUBSTANCES GRAS PROGRAMME
By William Troy, PhD, IFEAT Scientific Advisor
For fifty-six years the Expert Panel of the
Flavour and Extract Manufacturers Association
(FEMA) has served as the primary,
independent body evaluating the safety of
flavour ingredients. This Expert Panel evaluates
flavour materials to determine if they can be
considered “Generally Recognised As Safe”
(GRAS) for their intended use as flavour
ingredients, consistent with the 1958 Food
Additives Amendment to the US Federal
Food, Drug and Cosmetic Act. Currently, the
FEMA Expert Panel has determined that over
2,800 flavour materials have met the criteria
for GRAS status under conditions of intended
use as flavour ingredients.
Since its inception the FEMA GRAS
programme has continued apace, with new
materials being reviewed and added to the
list, as well as updated re-evaluations of
materials that already had GRAS status. In
addition to conducting reviews for chemically
defined individual ingredients, the Expert
Panel has also regularly evaluated and
updated the scientific approaches that are
used in its review processes.
In 2004 the Expert Panel published its
updated process specifically for the safety
evaluation of Natural Flavour Complexes
(NFCs). Natural Flavour Complexes are
mixtures of naturally-occurring chemicals
which have been obtained by subjecting
botanical materials to various physical
separation techniques, such as extraction or
distillation. The resulting products, for
example essential oils, represent the aroma
components of these natural products. The
FEMA Expert Panel's approach to evaluating
the safety of a natural flavour complex is
similar to that outlined by the Joint
WHO/FAO Expert Committee on Food
Additives (JECFA) as published in their
technical report series following the 2003 and
2004 meetings. It begins with an
understanding of the chemical composition of
each commercial product, followed by a
review of the history of dietary use. The
NFCs are then grouped into classes having
structural similarity and a toxicological review
proceeds. If the available data supports the
safety in use of the NFC its GRAS status is
confirmed.
“It may allow for critical
decisions to be made about
future usage patterns for
some NFCs”
In 2014 flavour industry discussions began to
focus on the need for a systematic GRAS
re-review programme that would concentrate
solely on NFCs. A key driver in this discussion
was the International Federation of Essential
Oils and Aroma Trades (IFEAT), whose major
focus is on NFCs. IFEAT was joined by FEMA
and IOFI (the International Organisation of
the Flavour Industry) and within the next year
agreement was reached for a robust scientific
review programme for these materials. By this
agreement project support is provided by
IFEAT and IOFI; IOFI staff take the lead in
driving the programme, working
collaboratively with IFEAT scientific support
and with FEMA scientific staff who assemble
the available data for the actual GRAS reviews
by the Expert Panel.
This programme makes specific use of the
so-called “Naturals Paradigm” * represented
in the Panel’s 2004 publication 1 . The basic
premise of the FEMA Expert Panel's Naturals
Paradigm is the evaluation of an essential oil
based on its chemical composition. By
organising the chemical constituents into
congeneric groups of similar chemical and
toxicological properties, the risk posed by
each congeneric group can be considered
separately. Essential oils are chemical mixtures
and, for most essential oils, the analytical
technology exists so that their composition
can be accurately determined and evaluated
for safety. This approach is scientifically based,
transparent and comprehensive to assure that
the commercially relevant NFCs destined for
consumer exposure are the materials
evaluated. It also allows for evaluation of
mixtures, such as those derived from
botanicals, that may display variability due to
source country and harvesting time and
conditions. During the course of its
evaluation the Panel also reviews and
considers the results of toxicological testing
conducted on the NFC itself, which can also
be very useful despite this potential variability.
Dr William Troy
The current FEMA GRAS list contains about
350 NFCs, and it has been determined that
250 of these would be appropriate for GRAS
re-affirmation. The 100 or so materials that
would not be included in this review are
categorised as whole spices, leaves and gums -
which are already GRAS - as well as newer
NFCs that were reviewed when the Naturals
Paradigm was developed in 2004. Using the
results of global poundage surveys that are
conducted regularly by FEMA to track flavour
material use, the NFCs are prioritised for reevaluation,
with the highest use materials
being in the highest priority grouping.
Materials having known biological activity also
receive high priority attention. A request for
compositional data is sent to the entire
industry for each group of materials; the
scope of this request maximises the
opportunity for assembling a robust data
package. Then the so-called congeneric
groupings of the NFCs are created based on
materials having individual components of
similar structural classes. FEMA scientific staff
next assembles all available safety data for
these groups and, together with composition
data, all information is provided to the Expert
Panel for its review. If the Panel determines
that additional information is needed to
complete its review, FEMA scientific staff
organises the necessary testing or information
gathering. Finally, the results of the Panel
review are published in an appropriate
peer-reviewed journal.
The re-affirmation programme is planned to
complete the review of about 50 materials
per year, with a five year timeline for overall project completion. A total
of 149 materials are scheduled to have Panel review completed by the
first quarter of 2018, with two more groups following that in
subsequent years. The first group of materials (49 total) to be reviewed
was the citrus products, broken down as follows: Lemon (6); Orange,
high volume (13); Orange, moderate volume (14); Lime (6); Grapefruit
(5); and Petitgrain (5). As of this writing the Panel review of these has
been completed and a document for publication is in the final stages of
preparation.
The second group review is in progress, with the call for data being
completed and the data being prepared for review by the Panel. There
are five groups of materials (total 44) being addressed: Mint (13);
Cinnamon (8); Alkoxybenzene-containing oils (including Basil Oil,
Nutmeg Oil, Allspice Oil, etc.) (14); Eugenol (7); and two unique
materials, Walnut Hull Extract and Haw Bark Extract. A draft document
for publication is expected in mid-2017.
Finally, a third call for data has just been issued for a disparate group of
some 56 NFC materials, all of them FEMA GRAS. The same pattern of
data collection, review and publication will be followed, with the latter
scheduled for mid-2018.
The outcome of this programme will clearly strengthen the safety
support for both the natural products themselves but also for those
consumer products in which they are contained. It may also allow for
critical decisions to be made about future usage patterns for some
NFCs. If, for example, there are some very low usage materials with
gaps in the supporting data, industry members will have to decide
whether to invest in generating the additional data. Likewise, it may
be possible that, for some high usage materials, additional data points
are recommended to supplement the data support dossiers that
already exist.
With the conclusion of this programme, those naturally occurring
flavouring materials that have been in such long use will have all
undergone the same rigorous safety review, according to updated
processes for scrutiny, as the synthetic flavour materials that must have
each qualified for inclusion in the FEMA GRAS list. This is a major step
for the flavour industry, and a testimony to its commitment to the
assurance of safety of its materials.
* The Naturals Paradigm is a tool that is specifically used for the safety evaluation of NFCs. This
approach prioritises constituents of NFCs according to their chemical structure and intake, for
subsequent toxicological evaluation.
1
R.L. Smith, T.B. Adams, S.M Cohen, J. Doull, V.J. Feron, J.I. Goodman, R.L. Hall, L.J. Marnett, P.S.
Portoghese, W.J. Waddell, B.M. Wagner, 2004. Safety evaluation of natural flavor complexes.
Toxicology Letters. 149, 197-207.
Bill Troy has spent his entire career in the personal care products
industry, including 25 years at Revlon and Avon and 17 years at
Firmenich. Actively involved in FEMA, FMA, IFRA and IOFI for many
years, he served as chair of a number of technical committees for the
trade associations, as well as President of FMA for a three year term.
Since his retirement eight years ago he has maintained ties to the
flavour and fragrance industry through consulting, and is currently
assisting IFEAT as Scientific Advisor for the naturals GRAS
recertification programme.
Oils from basil and cinnamon are among the materials in the second
group of NFCs being reviewed
A leading innovator in the Essential Oils,
Fragrances and Flavors industries
Since 1908
www.lebermuth.com
4
5

I F E A T S O C I O - E C O N O M I C I M P A C T S T U D Y
I F E A T S O C I O - E C O N O M I C I M P A C T S T U D Y
This report on gum turpentine is
the tenth in a series of reports being
produced by the IFEAT Socio-
Economic Sub-Committee on the
importance of specific naturals to the
livelihoods of those involved in their
production. This report, along with all
the previous socio-economic reports,
can be found on the IFEAT website,
under the tab “Publications”.
Tapping trees is a labour-intensive job
Bags are attached to trees for gum collection
Crude gum
AN OVERVIEW OF SOME IMPORTANT ESSENTIAL OILS AND OTHER NATURALS
TURPENTINE
Gum (not CST or Wood Turpentine)
Turpentine is the volatile oil obtained from
pine trees by three manufacturing processes
which yield respectively gum turpentine,
crude sulphate turpentine (CST) and wood
turpentine. Turpentine obtained by
distillation from the oleoresin collected via
the tapping of living trees of the genus Pinus
is known as gum turpentine. This
distinguishes it from turpentine recovered as
a by-product from chemical pulping of
pinewood in the pulp and paper process,
which is referred to as sulphate turpentine.
Wood turpentine is extracted from aged
pine stumps. Due to the characteristics of
the production areas, we are going to focus
on gum turpentine for this socio-economic
impact study.
Gum turpentine is mainly used as a solvent
for paints and in numerous household
products including shoe polish and furniture
care products. In folk medicine, it was used
as a chest rub to treat colds and flu and is
still used as an ingredient in contemporary
pharmaceutical products of that kind today.
This use is limited now due to the sensitising
properties of peroxides which are easily
formed when the product is stored in
contact with air. The addition of antioxidants
can solve the problem. Content of peroxides
should not exceed 10 millimoles per litre, as
advised by IFRA. It can be used against
parasites, and has antiseptic and diuretic
properties. It was the principal medicament
used by the Magellan fleet on its pioneering
journey from Europe to Asia in the sixteenth
century. Certain components of gum
turpentine (pinenes) are used in
pharmaceutical applications for treatment of
gallstones and kidney stones.
Gum turpentine is also a very important raw
material for the synthesis of terpene-based
aroma chemicals.
Impact category: High impact, many
people involved.
Relevant site location: China.
The main production regions are located in
the southern part of China. Traditionally the
principal areas are located in the southern
coastal provinces; ie Guangdong, Guangxi
and Fujian. These areas are rich in Pinus
massoniana. Next in importance with regard
to gum turpentine production are Yunnan
and Jiangxi Provinces, which have unique
forests of Pinus kesiya, Pinus yunnaensis and
Pinus elliottii respectively. These five
provinces dominate the total production in
China, although production is steadily
increasing in several inland provinces,
including Hunan, Hubei, Guizhou and
Sichuan. There is currently a gradual shift of
pine tapping from traditional crop regions
towards less developed regions in the
North. This trend is mainly driven by
regional differences in wage rates.
Farmed or foraged
Pine gum resin is collected by tapping living
trees. The approximate annual yield of pine
gum resin is 2-3 kg per tree. This
accumulated pine gum resin is distilled to
obtain two products; gum rosin (GR) and
gum turpentine (GT) in an approximate
ratio of five parts GR to one part GT.
Harvest timing/cropping
Tapping may proceed all year round,
although seasonal heavy rains may interrupt
its collection (Coppen and Hone, 1995).
The predominant tapping season is generally
six months from around June to November
in the southern coastal provinces, while in
Yunnan Province it can be as long as nine
months.
Location of processing
Over 800 GR/GT distillation plants are spread over the production
area (Zheng, 2012).
Distinguishing characteristics
Pine gum tapping in China is still a labour-intensive industry. It is
estimated that the labour needed (as a median of all farming areas in
the world) for the production of three MT of pine gum resin is one
person. Since 2000, the number of farmers involved in tapping has
been greater than 250,000. Most activities are still done in the
traditional way, which is hard work. In total there are around 400,000
people relying on the GR/GT industry for a living, including farmers,
crude gum collectors, dealers and gum rosin processing operators
(Zheng, 2012).
Volumes
In 2015, the Chinese output of GT was approx. 100,000 metric
tonnes of which less than 3,000 metric tonnes were exported.
Regarding GR, the output was around 590,000 metric tonnes of
which approximately 90,000 metric tonnes were exported. China's
output was 70% of the total, followed by South America (14% and
growing) and Indonesia (11%). Minor producing areas are found
around the Mediterranean (5%) and Central America (5%).
It is interesting to note that due to the global economic slowdown,
farmers have commenced pine resin collection again in countries
where it was no longer considered to be economically feasible, as
illustrated by Spain’s increased tapping activities in recent years.
In 2016, the Chinese output of GT is estimated to be 90,000 metric
tonnes and for GR, the estimated output will be between 500,000-
550,000 metric tonnes.
The GT produced in China is one of the most important raw
materials supporting the sustainable development of the aroma
chemicals industry (Chen Doing Xia, 2007; Wimberley, 2008; Zheng,
2012).
Gum turpentine, like crude sulphate turpentine, provides mankind
with alpha- and beta- pinenes, which are key raw materials for various
industries including fragrance, flavours and resins. The chemical
uniqueness of pinenes enables such industries to produce renewable
perfumes, renewable flavours and renewable resins from pine trees,
and create (at an affordable cost) consumer products that could not
exist otherwise.
The amount of pinenes from both main types of turpentine (GT and
CST) exceed 230,000 metric tonnes, therefore turpentine is one of
our industry’s highest contributors to socio-economic welfare.
Turpentine production in Brazil is estimated to be 21,000 MT/year.
Indonesia also produces about 13,500 MT per year in a cultivated
area of 87,000 ha, of which only 36% is tapped. Approx. 24,000
people are involved in the industry according to Perhutani, the state
owned company.
A distillation plant
CONCLUSION
Gum turpentine is a key raw material for the aroma chemicals
industry. In China, around 400,000 people rely on the GR/GT
industry for a living, including farmers, crude gum collectors,
dealers and gum rosin processors. A large number of people
are also involved in production in other countries around the
world including Brazil and Indonesia.
REFERENCES:
- Chen Doing Xia, C., 2007. Status and Development of China’s Aroma Chemicals
Manufacturing Industry. In: IFEAT International Conference 2007. Budapest, Hungary
23-27 September 2007. London: IFEAT.
- Coppen, J. J. W. and Hone, G. A., 1995. Gum Naval Stores: Turpentine and rosin
from pine resin. In: Non-Wood Forest Products 2. Rome: Natural Resources Institute,
FAO.
- ISO 4720:2009. Essential oils. Nomenclature.
- ISO 21389:2004. Oil of gum turpentine, Chinese (mainly from Pinus massoniana
Lamb.)
- Wimberley, M. B., 2008. A Review of the North American and Global Terpene Sector.
In: IFEAT International Conference 2008. Montreal, Canada 28 September to
3 October 2008. London: IFEAT.
- Zheng, E., 2012. Overview of the Chinese Gum Turpentine and Turpentine Derivatives
Industry. In: IFEAT International Conference 2012. Singapore 4-8 November 2012.
Photos reproduced courtesy of Green Pine and Winnie Yeung of Kallin International Ltd
6 7

I F E A T - H I S T O R Y
I F E A T - H I S T O R Y
IFEAT: THE EARLY YEARS 1977 - 1990
By Peter Greenhalgh, Consultant to IFEAT
This is the second instalment of Peter Greenhalgh’s “History of IFEAT” series, which is being
prepared to celebrate IFEAT’s fortieth anniversary this year. It follows on from his article
“The Founding of IFEAT”, published in the December 2016 issue of IFEATWORLD.
Following IFEAT’s
creation in 1977, the
next few years laid
the foundation
for the IFEAT
that we know
today. With
much effort and
considerable
Peter Greenhalgh uncertainty, the first
few years saw the
foundation of IFEAT’s
committee system, membership structure,
educational initiatives, an irregular newsletter,
an initial study tour to China in 1982 and,
most importantly, the development of the
annual conferences. The early days were not
easy, particularly if you were a founder
member. Administration was “run on a
shoestring”, predominantly by Murray-
Pearce from his Cosmetic World News
offices in London, and it was a struggle to
meet the many expenses associated with
setting up IFEAT. Insufficient funds meant
that some founder members had to make
donations to supplement membership
subscriptions. The appointment of a
Director-General was discussed in some
detail but never materialised because of
funding issues. As today, all the Executive
Committee (EC) members met their own
travel and hotel expenses when participating
in any IFEAT activities.
MEMBERSHIP GRADUALLY INCREASES
A recruitment drive began from the very
beginning, and the annual $100 membership
fee agreed in Kyoto in 1977 was soon
lowered to $60 to encourage membership.
Both individual companies and associations
were encouraged to join as well as all
industry stakeholders: producers, shippers,
exporters, importers, brokers and users.
Concerns were expressed over end-users
becoming members and the voting
structure, especially for associations.
Membership numbers were not high (53
companies by late 1979) and there was
resistance to the concept of IFEAT from
some larger companies in our industry.
Nevertheless, the EC was undaunted and,
through dogged determination and effort,
gradually built up IFEAT’s reputation and
membership.
FORMATION OF IFEAT COMMITTEES
Various committees were formed, most of
which are still in existence today, e.g. Finance,
Membership, Education, Technical (now
Scientific), Planning (now Strategic). In
addition, there was the Contract
Committee, aiming to establish an essential
oil trading contract. Despite several reincarnations
the “vexed question” of an
IFEAT contract governing the trading of
essential oils and other aromatic materials
was never resolved. There was too much
opposition to a general contract from some
quarters. A Trade Relations Committee was
established in which Richard Pisano
(chair), Dr Brud and Klaus-Dieter
Protzen undertook the important task of
liaising with both international (especially
IFRA and IOFI) and national organisations
involved in the F&F sector.
TECHNICAL INFORMATION AND DATA
An early IFEAT member was the Tropical
Products Institute (TPI), a UK Government
scientific organisation based in London. This
organisation dates back to the late 19th
century and had been intimately involved in
the industry for many decades. At that time,
it had by far the world’s
best and most
comprehensive library
on essential oils, and it
made this available to
IFEAT members along with its information
service. Today it is often forgotten that the
UK, and predominantly London, was a major
trading centre, along with New York and
Grasse, for flavour and fragrance ingredients.
Dr Clinton Green was Head of TPI’s
“Essential Oils, Spices, Gums and Resin
Section” and was closely involved in IFEAT’s
development, both as a provider of technical
expertise and later as Conference
Programme Coordinator. TPI staff often
gave papers at IFEAT Conferences and
provided considerable technical support to
IFEAT activities.
“The founders would no
doubt be amazed at how
successfully IFEAT has
developed”
EARLY IFEAT CONFERENCES
Over the past 40 years, conferences have
taken pride of place in IFEAT activities. In the
early years, IFEAT held a conference every
two years, while the third year was devoted
to the International Congress of Essential
Oils (ICEO), later becoming the
International Congress of Essential Oils,
Flavours and Fragrances (ICEOFF). The first
triennial ICEO was held in Reggio Calabria,
Italy in 1956 and these congresses were
much larger affairs than the early IFEAT
Conferences. They were dominated by
scientific/technical papers rather than
commercially-orientated
papers. In establishing
IFEAT Conferences, the EC
had a number of objectives.
Increasingly the aromatic
ingredients industry was a
dynamic and rapidly evolving
sector and conferences needed
to reflect these changes. Annual
meetings were much preferred to
triennial ones; conferences needed
to be more commercially orientated;
by attending, delegates would be able
to update themselves on the many changes
taking place, not only by listening to
presentations but also by putting questions
to experts on subjects such as legislation,
which was becoming a major issue for the
trade. This was particularly the case from
1992 when the 12 countries in the
European Community (later the European
Union) intended to be regulated as one
market. The number of regulations and laws
expanded alongside the expansion of
membership of the EU, which by 2017 had
reached 27. Whether EU membership
numbers continue to expand or decline
remains to be seen!
The table lists IFEAT Conferences held
between 1979 and1990, including the
cancelled 1981 Conference following the
assassination of President Sadat (some
delegates had already arrived in Egypt prior
to his assassination). The first IFEAT
IFEAT CONFERENCES AND OFFICERS 1977-1990
Year President Chairman Conference/ Medal
Congress
Lecturer***
1977 Ramon Bordas Ronald V Neal Kyoto, Japan – 7th ICEO*
(Spain) (UK) foundation of IFEAT
1978
1979 Bangalore, India IFEAT with
UNCTAD/ITC,
and CHEMEXIL
1980 Jose Luis Adrian Cannes, France 8th ICEO*
1981 Cairo, Egypt Assassination of
(cancelled) President Sadat
1982 London, UK
1983 Ronald V Neal Richard C Pisano Singapore 9th ICEOFF**
1984 Cairo, Egypt Dr Brian Lawrence
(UK/ Canada)
1985 Varna, Bulgaria Prof Dr Iliya
Ognyanov
1986 Dr W S Brud Washington DC, USA 10th ICEOFF** Richard Taylor (UK)
1987 Taormina, Italy Prof Angelo
di Giacomo
1988 Beijing, China Prof Ding Desheng
1989 Mr Takio Yamada New Delhi, India 11th ICEOFF** Prof S C
(Japan)
Bhattacharyya
1990 Antalya, Turkey Zeki Konur
* International Congress of Essential Oils ** International Congress of Essential Oils, Flavours and Fragrances
*** Unless otherwise stated the Medal Lecturer was from the Conference hosting country.
Conference, and associated World Council
meeting, was planned for October 1979 in
Cairo, Egypt but was switched to Bangalore,
India to coincide with a four day “Seminar
on Essential Oils” being organised by
UNCTAD/GATT/ITC along with
CHEMEXIL. Many speakers that IFEAT had
arranged for Cairo were willing to switch to
Bangalore, and IFEAT’s efforts in making
Bangalore a success were much appreciated
by the organisers. Nevertheless, it was a
relatively small affair compared with recent
conferences, with approximately 80 foreign
attendees alongside several hundred Indian
companies. Some excellent presentations
and discussions took place. To quote
Ron Neal: “It was a very good Congress
because we started out with not too high
hopes, but in the end it proved to be very
unusual in my experience of these congresses.
It had a very high top rate participation from
abroad.”
EDUCATION IS AN EARLY IFEAT OBJECTIVE
Support for education was an early IFEAT
initiative, with the 1980 Cannes Congress
seeing IFEAT launch David William’s
Perfumery Correspondence Course, while
the 1984 Cairo Conference saw the first
IFEAT Medal Lecture by Dr Brian
Lawrence, but these are stories for future
instalments of IFEAT history!
The founders would no doubt be amazed at
how successfully IFEAT has developed!
Today, virtually every country and sector
involved in the global industry is represented
in the membership, and the annual IFEAT
Conference has become a major item on
the F&F industry calendar.
8
9

M E M B E R S H I P
NEW IFEAT MEMBERS
Below is a list of new IFEAT members who had joined by 16th February 2017:
WHERE THEWORLD COMES TO ITS
Berjé Inc. an SQF Level 3 Quality Certified Supplier
SENSES
Euroasia's
Ingredients Pvt Ltd
207 ParvatI Ind Estate,
New Sun Mill Compound
Lower Parel , West Mumbai
Mumbai, MH 400013
INDIA
Contact: Mr Rishabh Chohani
Web: md@euroasias-ing.com
www.euroasiasgroup.com/index.php
Chennai Bioflora
Pvt Ltd
71/72, R K Shanmugam Salai
K K Nagar, Chennai, TN 600078
INDIA
Contact: Ganesh Jayaraman
Email: chennaibioflora2000@
gmail.com
Nanjing Univis
International
Development Co. Ltd
Room 3311
Huali International Mansion
No. 67 Zhujiang Road
Nanjing, 32 210018
CHINA
Contact: Mr Jack Zhang
Email: jack@univisintl.com
Web: www.univisintl.com
/index.asp
Zhuhai Pak Li
Heung Flavours
and Fragrances Ltd
RM701 Senyu International
No. 8 Cuiqian North Road
Xingzhou Zhuhai, 44
CHINA
Contact: Mr Kaijun Wang
Email: samwangkj@
zhuhaiplh.com
Web: www.zhuhaiplh.com
Best Value Chem
Pvt Ltd
706/707/708 Atlantis Heights
Vikram Sarabhai Marg
Near Genda Circle
Vadiwadi, GJ 390007
INDIA
Contact: Mr Ravish Patel
Email: r.patel@
bestvaluechem.com
Web: www.facebook.com/
BestValueChemPvtLtd
DM Aromatics
Po. Sakti, Distt.
Janjgir-Champa , CT 495689
INDIA
Contact: Mr Sumeet Agrawal
Email: sumeet@
dmaromatics.com
Web: www.dmaromatics.com
Lakshmi
International LLC
2185 West Pecos Road, Suite #5
Chandler, AZ 85224
USA
Contact: Dr Siddharth Sanganeria
Email: info@eoils.com
Web: www.eoils.com
Elixir Extracts
Private Limited
Kinfra Park, Nellad
Muvattupuzha
Kochi, KL 686669
INDIA
Contact: Mr Anil Krishna
Email: anil@elixirextracts.com
Web: www.elixirextracts.com
Lucta SA
Carrer de Can
Parellada 28,
Montornès del Vallès
Barcelona 08170
SPAIN
Contact: Mr Jordi Jolis
Email: jordi.jolis@lucta.com
Web: www.lucta.com
Prodalim Group
5 Droyanov Street
Tel Aviv 6314305
ISRAEL
Contact: Mr Ofer Amitay
Email: ofer@prodalim.com
Web: www.prodalim.com
Monachem Additives
Pvt Ltd
401/A, Synergy Square
Krishna Industrial Estate
Vadodora, Gorwa, Gujarat 390016
INDIA
Contact: Mr Vrajesh Shah
Email: vrajesh_shah@
monachem.com
Web: www.monachem.com
EKO BIO GEN d.o.o.
GrudePodkrstina b.b.
88345 Sovići - Grude
BOSNIA AND HERZEGOVINA
Contact: Mrs Nives Grizelj
Email: nives.grizelj@
ekobiogen.com
Web: www.ekobiogen.com
Elixens UK Limited
No. 1 Essence House
Thorpe Industrial Park
Egham, Surrey
TW20 8RN
UK
Contact: Ms Barbara Keen
Email: barbara.keen@
elixens.com
Web: www.elixens.com/en
Gulbirlik
Davraz Mah. 115 Cd.
No:105, Isparta
Isparta 32300
TURKEY
Contact: Mr Ibrahim Isidan
Email: ibrahimisidan@
gulbirlik.com
Web: www.gulbirlik.com
Bulgarian Herb Ltd
Proslava street, 15
Plovdiv 4015
BULGARIA
Contact: Yonko Stefanov
Email: vivabg@mail.bg
Web: www.essentialoils
bulgaria.com
Aliksir Inc.
1040 chemin du Roy
Grondines
Quebec G0A 1W0
CANADA
Contact: Mrs Ginette Douville
Email: direction.adj@
aliksir.com
Web: www.aliksir.com/en
MCAT GmbH
Raiffeisenstrasse 35
Donaueschingen 78166
GERMANY
Contact: Dr Markus Ringwald
Email: ifeat@mcat.de
Web: www.mcat.de/cms/
index.php?lang=en
FYDESAN SAS
37 allée du Pré clair
Gif sur Yvette 91190
FRANCE
Contact: Ms Sema Naimoglou
Email: sema.fydesan.fr@
orange.fr
AGROCON
Industria e Serviços
Ltda
Rodovia BR 174, Km 15, Ramal
da Esperança,
200 Claudio Mesquita
Manaus, Amazonas 69048992
BRAZIL
Contact: Aguimar Simoes
Email: aguimar.simoes@
agroconltda.com.br
Web: www.agroconltda.
lwsite.com.br
Mysore Essential
Oils and Naturals
5/10, Bushcroft Apts
Norris Road, Richmond Town
Bangalore, Karnataka 560025
INDIA
Contact: Ms Varsha Shivashankar
Email: varsha@meon.in
Web: www.meon.in
Immortelle Group
d.o.o.
Berkovici b.b. 88363,
Republika Srpska
BOSNIA AND HERZEGOVINA
Contact: Ms Dajana Jukic
Email: dj@immortelle
group.com
Web: www.immortelle
group.com
+1 973 748 8980 | 700 BLAIR ROAD, CARTERET, NJ 07008 USA |
WWW.BERJEINC.COM
11

BULGARIA STUDY TOUR
27 May – 2 June 2017
A full itinerary is now in place for this year’s
IFEAT Study Tour. Participants will travel to
Bulgaria to learn about the country’s rose
industry as well as other domestically
produced essential oils such as lavender and
melissa oils. The tour has been timed to
take place during the major rose harvesting
season and participants will visit farms in the
renowned “Rose Valley” where picking will
be taking place. They will also visit rose oil
producers, processors and exporters and
meet leading experts from the Bulgarian
essential oil industry. Bulgaria is responsible
for 60% of the world’s production of rose oil
and is also the largest producer of lavender
oil in the world, and some breathtakingly
beautiful landscapes will be seen.
The trip will start in Sofia, the capital of
Bulgaria, on Sunday 28th May. A tram tour,
with cocktails on board, has been organised
for the first evening, to be followed by a
Welcome Dinner, with panoramic views of
Sofia. On Monday 29th May, participants will
travel by coach to Plovdiv for a visit to Rosa
Impex Company, which is is one of the
first private Bulgarian companies to produce
cosmetic products. This will be followed by
five presentations on the Bulgarian essential
oil industry, including one from the Chairman
of the Bulgarian National Association for
Essential Oils, Perfumery and Cosmetics.
The group will stay in Plovdiv that night.
“Bulgaria is responsible for
60% of the world’s production
of rose oil”
On Tuesday 30th May, participants will travel
to Zelenikovo village, where they will meet
local rose farmers. They will also visit
Kateko Ltd and Bul Fito Oils Ltd, both
of which are producers of rose concrete,
absolute and various herbal extracts. After
lunch they will travel to Yasenovo for a visit
to Rosa Eterna, producer of rose and
lavender essential oils. The group will then
travel to Pavel Banya, where participants will
stay two nights. From here there will be a
trip to Kazanlak, the most famous town in
the Rose Valley and renowned for its 4th
century BC Thracian tomb, a UNESCO
World Heritage Site. On Wednesday 31st
May, participants will see and become
involved in the rose picking at Enio
Bonchev, as well as visiting the company’s
distilleries at the village of Tarnichene. They
will then travel back to Pavel Banya to visit
Bulattars PC Ltd. Alain Dinner Frix will be at the
recently opened Kazanlak Rose Museum.
There will be a visit to Vigalex Ltd at
Gurkovo village on Thursday 1st June, where
the group will visit the local cooperative
rose field as well as a private lavender field
next to it. The coach will then take
participants back to Sofia for a visit to
Panteley Toshev, specialists in aroma
flavours. A farewell dinner will be held in
Sofia that night before participants depart
on Friday 2nd June.
The Bulgaria Study Tour was sold out within 24 hours of registration. While IFEAT has increased the number of participants from 40 to
45, there is still a waiting list, but if you are interested in being added to this list, please do contact the secretariat.
WORLD
12
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