IFEATWORLD December 2019

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FROM THE JOINT
CONFERENCE CHAIRMEN
RAVI SANGANERIA
AND STEPHEN PISANO
were intelligently interspersed with
networking areas and fragrance and
and flavour workshops. The new
format of the trade exhibition was wellreceived;
as was the legislative session
and the scientific forum, as well as the
interactive sessions. IFEAT’s signature
round table discussions witnessed
robust interactions while the overall
meeting of minds was superbly
satisfying.
Adding that dash of colour, this
conference was an eye-opener for
the sheer wealth of culture Indonesia
offers. From the traditional rindik and
musical ensembles of Tektekan and
semar pegulingan; to the dances of
the Satya Brastha, Sekar Jepun, Baris
Tumbak and the fire dance, it was a
medley of jaw-dropping performances.
This year, for the first time, Indonesia
played host to the now-famed
IFEAT Bali Conference; and what a
stupendous event it was!
The legendary Indonesian hospitality
was in full play at the Mulia Beach
Resort Hotel with their incredibly
polite staff on hand to assist at all
times, they truly touched our hearts
with their warmth and made us all
feel completely welcome. We must
congratulate the team for their
excellent choice of venue. This Condé
Nast feted resort won hearts with its
plethora of meeting places and its
restaurants which offered a variety of
world cuisines. While its outstanding
business facilities helped stitch
together the event elements, its “farfrom-the-madding-crowd”
location
brought us all closer, encouraged
interactions and enhanced the
bonhomie of the evenings.
A record 1,468 delegates and 77
accompanying persons from 67
countries participated in the IFEAT
Conference this year. Enriching
lecture sessions with diverse
perspectives from across Asia
We would like to extend our sincere
gratitude to the Local Organising
Committee, Melali Mice our Bali DMC,
who put together the perfect blend
of performances to showcase the
rich culture of majestic Bali. Many
thanks to our sponsors whose support
enabled us to enhance the conference
experience for all to enjoy. Lastly, we
would like to express our thanks to our
IFEAT in-house team for their support
of our “vision” and for making IFEAT
Bali 2019 a runaway success.
We are glad to say that each delegate
returned home carrying not just
mementoes but cherished memories;
and a more positive and confident
outlook for the coming years. The
IFEAT Bali conference team has truly
raised the bar!
A detailed Conference report
is available inside this issue of
IFEATWORLD.
Sincerely...
Ravi Sanganeria and Stephen Pisano
IFEAT Bali Conference
Committee Joint Chairmen
For editorial and advertisement enquiries,
please email the editor, Tina Carne, at:
ifeatworld@ifeat.org

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BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019
IFEAT 2019
BALI CONFERENCE
ROUNDUP
29TH SEPTEMBER – 3RD OCTOBER 2019
IFEAT’s first Conference in Indonesia
was a great success. It was events
in Indonesia in 1976 that led to the
formation of IFEAT and despite
Indonesia’s major role as a supplier
of natural essential oils this was the
first IFEAT Conference to be held in
Indonesia.
The Conference was held at the
Mulia Beach Resort Hotel in Nusa
Dua, Bali, Indonesia, from 29th
September to 3rd October 2019.
This proved to be an excellent
location, not only did this large
resort overlooking the ocean provide
an excellent lecture hall for the
extensive lecture programme and
IFEAT Business Session but also
contained outstanding facilities for
the large trade exhibition, held in the
Grand Ballroom, the F&F workshops
and many meeting places for
networking, which is such a vital
component of all IFEAT Conferences.
In addition, everyone was impressed
by the range of restaurants and
cuisine available (including Chinese,
Indian, Indonesian, Japanese and
Western), as well as the large number
of capable, efficient staff who always
seemed to be smiling and welcoming
and on hand to assist when needed.
Little wonder that the hotel was
recently rated the “World's Number
One Beach Resort” by Condé Nast.
Moreover, throughout the Conference
the weather was near perfect.
The theme for the 2019 Conference
was “Naturals in Asia” and it focused
on the essential oils and F&F markets
in Asia, as well as addressing
legislative and scientific issues.
A record 1,468 delegates and 77
accompanying persons attended the
Conference representing 67 different
countries. As IFEAT moves from
continent to continent each year,
new companies and countries are
attracted to attend, a clear indication
that IFEAT Conferences are going
from strength to strength.
Perhaps it was the Balinese Hindu
blessing just prior to the Welcome
Reception that helped please the
gods and ensured such a successful
Conference? Following the IFEAT
Executive Committee meetings on
the Saturday and Sunday, the EC
members participated in a blessing
of the Conference at the Mulia’s
temple close to the beach. Then EC
members in traditional dress were
led by musicians playing traditional
instruments and ladies in gorgeous
traditional dress to the Welcome
Reception, held in the beautiful
beachfront Unity Gardens at the
Mulia Resort.
Almost 1,000 people joined this
traditional ice breaker for drinks,
canapés and their first taste of both
modern and traditional Balinese
dancing, music and singing! As
delegates met up with old and new
friends, they were entertained by
three groups. The Friends Band
Bali, one of the best bands in

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Bali, performed a wide range of
songs blending Indonesian and
western music. In addition, there
were two superb dance routines:
the Sekar Jepun dance about the
beautiful colours and shapes of the
frangipani flower and the dynamic
Legong Mesatya dance, a classical
Balinese dance accompanied by the
playing of a gamelan, a traditional
Indonesian instrument. A wonderful
start to the Conference.
The Conference programme was
opened on Monday morning by the
Joint Chairs of the Bali Conference,
Ravi Sanganeria and Stephen
Pisano. As they explained, this
year’s conference format was both
different and more extensive than
previous years. For two hours on
each of the four mornings there
were lectures as well as the IFEAT
Business Session. In addition, there
RAVI SANGANERIA
Naturals in Indonesia – Vital Raw Materials
Facing Many Challenges
was a trade exhibition each day, as
well as the usual networking areas
and two fragrance and flavour
workshops. The afternoons were
filled with a regulatory/legislative
session, a scientific forum, in which
new technical developments were
discussed; and two round table
discussions on citrus and patchouli.
The opening lecture was given
by Ravi Sanganeria who made
a wide-ranging presentation on
Naturals in Indonesia – vital raw
materials facing many challenges.
Indonesia is a major source of
natural essential oils and alongside
a review of the key trends in
production and trade of Indonesian
essential oils the presentation
analysed many of the micro and
macro challenges that the sector
faces. These included a review
of the sustainability initiatives
being undertaken by several F&F
companies. Despite the many
challenges faced, the presentation
ended on a positive note arguing
that with encouragement and
investment Indonesia will continue
not only to supply competitive,
good quality, sustainable, natural
essential oils to the world market
but it will also provide an expanding
source of new value-added
innovative F&F ingredients.
During the morning session there
were two further presentations on
Indonesia. Olivier Bernard spoke
on Why sustainability is a must for
the future of Indonesian vanilla. The
lecture included two videos, one on
the story of vanilla tracing vanilla’s
history. The second outlined his
company’s operations in Indonesia,
particularly the complex production
and processing methods required
OLIVIER BERNARD
Why Sustainability is a Must for the Future of Indonesian Vanilla
BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019

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BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019
NATALIA PANDJAITAN
Essential Oil of Citronella Plant
to produce vanilla beans. The third
presentation was on Essential oil of
citronella plant from Indonesia by
Natalia Pandjaitan, who discussed
in detail the range of components of
Indonesian citronella.
Day two of the programme started
with the IFEAT AGM and Business
Session. The President of IFEAT,
Alastair Hitchen, introduced the
topics and speakers. The 2018
IFEAT Report & Accounts, showing
IFEAT’s healthy financial situation,
were presented and approved by
members. During the AGM, three
newly elected Executive Committee
members were announced, namely
Alan Brown from Lebermuth
(USA), Geemon Korah from Mane
Kancor Ingredients (India) and
John Nechupadom from Plant
Lipids (India). Antonella Corleone,
the retiring Executive Committee
Chair, provided a review of IFEAT’s
activities in 2018. Among the topics
highlighted were the continuing
growth of membership, the success
of the 2018 Cartagena Conference
and Spanish Study Tour, the
expanding financial support for
scientific and educational activities,
IFEATWORLD and the Socio-
Economic Reports, and IFEAT’s
Committee structure and Secretariat.
She also announced that Hussein
Fakhry will be taking on the mantle
of Executive Committee Chair from
2019 to 2022.
The business reports began with
reports on the IFEAT-supported
education programmes at Reading
and Plymouth Universities. Then
followed the announcements
of the locations for the 2020
Conference and Study Tour. The
2020 Conference will be held
in Berlin, Germany at the Inter-
Continental Hotel from the 11th –
15th October. The Conference Chair,
Jens-Achim Protzen, presented
a video giving a flavour of what
the location will offer as well as
announcing the Conference theme
of Trade, Tradition and Modern
Spirit. Then Geemon Korah made
a presentation on the Indian
Study Tour from 12th - 21st June
2020, when visits will be made
to Maharashtra, Uttar Pradesh,
New Delhi and Assam to see the
production and processing of a
range of F&F ingredients, including
mint and agarwood. Registration
for the IST 2020 opened in mid-
November.
Alastair Hitchen also made a
short presentation on IFEAT.
The topics covered included
Executive Committee members, the
continued growth of membership,
new members, income and
expenditure, in which it was pointed
out that Executive Committee
members received no travel
expenses or other remuneration for
their IFEAT activities.
Tuesday morning’s Conference
session continued with the
presentations of the IFEAT Best
Student Medals. The medal
recipient for the ICATS Perfumery
Course was Harlem Sobrino
PETRUS ARIFIN
Scents of Patchouli
– A Journey in Time
Paredes and for the University of
Reading Flavourist Course was
Lucy Turner, who also made the
presentation.
The 2019 IFEAT Medal Lecture:
Scents of patchouli: a journey in
time was given by Petrus Arifin. He
provided personal perspectives
and anecdotes as he traced the ups
and downs of Indonesian patchouli
oil production and the continual
eastward re-location of growing
regions in Indonesia during his
lifetime spent producing, processing
and trading essential oils in Sumatra.
The final presentation of the morning
was by Frank Mara: A personal
view of essential oils: inception,
distribution & validation. This
entertaining and informative lecture
took us on a historical tour of the
discovery and practice of using
essential oils in personal care, wellbeing
and flavours from its believed
inception through to the present day,
specifically focusing on the three
distinct pillars listed in the title.
After lunch, the focus moved
to Regulatory & Legislative
Developments, commencing with
an introductory presentation by
Jens-Achim Protzen of IFEAT The
regulatory impact on an essential oil
on its way through the supply and
value chain, in which he traced the
plethora of regulations that essential
oils face as they move through
the supply chain from production
to trading to compounding to use
in final consumer products. Then

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HARLEM SOBRINO PAREDES
ICATS Best Student
FRANK MARA
A Personal View of Essential Oils
followed a further four lectures on
regulatory themes:
• The Nagoya Protocol and ABS
(Access and Benefit Sharing)
– regulations relevance for the
F&F industry by Stephanie Paquin-
Jaloux, an expert on compliance
and biodiversity.
• How RIFM will conduct the safety
assessment of naturals (NCS) by
Jim Romine, President of RIFM.
• Increasing regulatory complexity
and its trade implications by Sven
V. Ballschmiede, Executive
Director of IOFI, which included a
discussion of recent unilateral
trade measures and their impact
on essential oils.
• The butterfly effect by Eric Angelini
of Mane, discussed various EU and
other countries’ regulations and their
impact on essential oils as a
whole or in mixtures.
LUCY TURNER
Reading Flavourist Course Best Student
• The value of fragrance – a socioeconomic
contribution study for
the global fragrance industry by
Martina Bianchini, President of
IFRA, presented some of the
findings of the recent collaborative
work between IFRA and PwC on
“the value of fragrance”.
The audience was then given a
chance to question the presenters
during the panel discussion on
recent regulatory and legislative
developments.
BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019

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BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019
NIKKY TRAN
Vietnam Essential Oil Industry with
Respect to Sustainable Reforestation
and Exploitation
JENS-ACHIM
PROTZEN
Trade, Tradition and Modern Spirit
The IFEAT Annual Dinner was held
on Tuesday evening at Taman
Bhagawan, a beautiful outside
location. During the cocktails
and buffet meal we saw another
fascinating display of Balinese
and other Indonesian music and
dance. Delegates were entertained
with the playing of the rindik,
a traditional Balinese musical
instrument made from bamboo, as
well as Tektekan, which combined
a number of traditional instruments
to create another musical work of
art. Then followed a performance
by Balawan, one of the fastest
playing guitarists in Indonesia,
playing his incredible double neck
guitar. These were followed by two
amazing dance performances. First
GEOFFREY HENROTTE
Authentic Essential Oils From Japan
in the Global Market
STEPHANIE
PAQUIN-JALOUX
The Nagoya Protocol and ABS –
Regulations Relevance for the F&F Industry
the Satya Brastha, a new dance
creation, involving six lavishly
attired male dancers, undertaking
the re-enactment of an epic battle.
Second, the Fire Dance, involved a
stunning variety of dancing activities
using fire. As well as dance, this
included juggling, baton twirling,
fire breathing, fire eating and body
burning.
The lectures continued on
Wednesday and Thursday mornings.
On Wednesday morning there were
three presentations on diverse
aspects of essential oils in three
Asian countries, namely Vietnam,
Japan and Nepal, followed by
an assessment of China’s aroma
chemical industry. These were:
PRABODH SATYAL
Bioactivities and Chemical Composition
of Himalayan Medicinal and Aromatic
Plants from Nepal
SVEN BALLSCHMIEDE
Increasing Regulatory Complexity
and its Trade Implications
• Vietnam essential oil industry with
respect to sustainable reforestation
and exploitation by Nikky Tran,
who discussed the two major oils
produced in Vietnam (cassia and
basil) and six minor oils.
• Authentic essential oils from Japan
in the global market by Geoffrey
Henrotte concentrated mainly on
hinoki oil.
• Bioactivities and chemical
composition of Himalayan
medicinal and aromatic plants
from Nepal by Prabodh Satyal, in
which he discussed the
characteristics of ten Nepalese
aromatic plants.

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ZIEGER LIN ZHIGANG
The Status and Outlook of China’s
Aroma Chemicals
MARTINA BIANCHINI
The Value of Fragrance – a Socio-
Economic Contribution Study for
the Global Fragrance Industry
• The status and outlook of China’s
aroma chemicals by Zieger Lin
Zhigang, traced key developments
in the Chinese aroma chemicals
sector over the past two decades.
Two Round Table discussions were
held on Wednesday afternoon. The
theme of the Citrus Round Table
was Oversupply to shortages - an
endless cycle? And the Patchouli
Round Table theme was A rough
history, a lot of progress: are we on
the safe side for good? In each case,
two neutral moderators managed
the wide-ranging discussions on key
issues impacting these important
F&F ingredients. The number of
delegates attending is restricted,
based on a first come first served
DORENE PETERSEN
Microbes Emerging: Biological Potential
of Australasian Essential Oils in the Fight
Against Superbugs
ERIC ANGELINI
The Butterfly Effect
basis. Some 55 people from 20
countries participated in the citrus
discussions and 35 people from 11
countries in the patchouli meeting.
The final day of the Conference saw
four presentations on Australian
essential oils, namely:
• Essential Oils and Revenge of
the Microbes Emerging: Biological
Potential of Australasian Essential
Oils in the Fight Against
Superbugs by Dorene Petersen.
• The Australian essential oil
industry: history and emerging
trends by Ashley Dowell.
ASHLEY DOWELL
The Australian Essential Oil Industry:
History and Emerging Trends
JIM ROMINE
How RIFM Will Conduct the Safety
Assessment of Naturals (NCS)
• Australia’s plantation Santalum
album: forging a new future for an
ancient aromatic by Andrew
Brown.
• The union of traditional Indigenous
custodians with new age
plantation methods: from
Australia’s Gibson Desert to the
world by Ron Mulder, closing the
lecture sessions with a memorable
and moving video.
BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019

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BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019
ANDREW BROWN
Australia’s Plantation Santalum
Album: Forging a New Future for
an Ancient Aromatic
ANDREA FRANCES
Analysis of the Hydrodiffusion
Process Compared to Traditional
Steam Distillation
Holding lectures on each morning
of the Conference was deemed
a success. Audience attendance
figures for the speaker programme
were high and there was very good
feedback from attendees.
Following on from the success of
last year’s forum at the Cartagena
Conference in 2018, IFEAT held a
successful second Scientific Forum
on Thursday afternoon. This brought
together independent essential oil
producers, experts and enthusiasts,
with the aim of sharing ideas about
both the traditional and modern
RON MULDER
The Union of Traditional Indigenous
Custodians with New Age Plantation
Methods: from Australia’s Gibson
Desert to the World
CASEY LYON
Understanding Boswellia & Commiphora,
from Source to Essentials
science and technologies that
support and define our industry.
There were six speakers covering a
very diverse range of topics, each
of which was followed by a Q&A
session. These presentations were:
• Theory and practice of solvent free
microwave essential oil extraction
by David Hackleman, who
described the microwave system
he had developed to extract
essential oils, especially mint.
• Analysis of the hydrodiffusion
process compared to traditional
DAVID HACKLEMAN
Theory and Practice of Solvent Free
Microwave Essential Oil Extraction
LAKSHMY
KALIYARMATTOM
RAVINDRAN
Essential Oils: Shelf Life Enhancement
and Prevention of Oxidation
steam distillation Including a
comparative analysis of essential
oils obtained through both
processes by Andrea Frances.
• Understanding Boswellia
& Commiphora, from source
to essentials by Casey Lyon,
who discussed the harvesting,
relationships and distillation to
produce frankincense and myrrh.
• Essential oils: shelf life
enhancement and prevention
of oxidation by Lakshmy
Kaliyarmattom Ravindran.

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HUBERT MARCEAU
The Explorer: A Small Scale
Still for Every Occasion
• The Explorer: a small scale
still for every occasion by Hubert
Marceau, who described an
easily transportable, safe,
stainless, modular and polyvalent
still system that had been
developed.
• Distillers United: an online forum
for essential oil producers by
Rick Boucard.
Over the next few months, the many
lectures given at the Bali Conference,
along with reports on the Round
Tables, will be available to IFEAT
members on the IFEAT website.
The timings of the regular and popular
Flavour and Fragrance Workshops
were changed this year. Rather than
RICK BOUCARD
Distillers United: An Online Forum
for Essential Oil Producers
the usual one-day session, each had
two half days on the Wednesday and
Thursday. The Flavour Workshop
was again led by John Wright, while
Marianne Martin led the Fragrance
Workshop, each of which was again
very well received.
The Trade Exhibition was opened
to all delegates and took place
throughout the Conference. There
were 30 exhibitors from many different
countries who took the opportunity to
meet both current business contacts
and customers and make new ones
over the four days. The exhibiting
companies are listed on page 12.
The final event of the Conference was
the Closing Banquet which took place
at Puri Bhagawan, a beautiful venue
on one of Bali’s most prestigious
cliffs with magnificent views over
the bay. Early arrivals were able
to watch the sun set over the bay
surrounded by beautiful gardens.
Guests were welcomed with a long
line of traditionally dressed Balinese.
Following cocktails accompanied
by music and spectacular fireworks,
delegates were led into dinner by
Balinese traditional drummers and
soldiers.
At the Closing Dinner there
were six dancing and musical
acts entertaining the delegates
throughout the evening. At the
cocktail party prior to the dinner
the GNK Jazz Trio (baby grand
piano, contra bass and saxophone)
played some improvised jazz songs.
Other acts during the evening
included Baris Tumbak, a traditional
war dance, semar pegulingan,
an ensemble playing traditional
music on a range of instruments;
the Adi Merdangga Drum Players,
a traditional drum band, which
performed a new gamelan based
on a traditional processional
gamelan somewhat comparable to
a marching band; during the dinner
the delegates were entertained by
Djampiro Jazz Band, featuring Astrid
Sulaiman, a well-known classicallytrained
Indonesian jazz pianist. For
some, a highlight of the evening was
the Groove Academy and DJ, from
Australia, who rocked the dancing
delegates well into the night.
BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019

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BALI CONFERENCE ROUNDUP • 29TH SEPTEMBER – 3RD OCTOBER 2019
During the evening, IFEAT’s
President Alastair Hitchen took
to the stage to present the IFEAT
Founder’s Award to Ramesh Vaze
of S H Kelkar Co. Ltd of India. Then
the Conference Committee Joint
Chairmen, Ravi Sanganeria and
Stephen Pisano, invited the Bali
Conference Committee and IFEAT
staff onto the stage to thank them
for their efforts in delivering such a
successful Conference. Members
of the Local Organising Committee
were presented with a framed
group photograph. In addition,
the local Melali Bali DMC and the
• Al-Can Exports Pvt Ltd India
• Ashapura Aromas
• Bulgarian Herb BG Ltd
• Camlin Fine Sciences Ltd
• CV Ratu Aroma
• DM Aromatics (Ambrettolide)
• EFECAN
• Golden Grove Naturals
• H J Arochem Pvt Ltd
• Hangzhou Grascent Co Ltd
• INDO-GSP CHEMICALS LLP
• Jayshree Aromatics Pvt Ltd
many Conference sponsors (listed
below), were also thanked for their
considerable support.
On behalf of Ravi Sanganeria,
Stephen Pisano, the Bali Conference
Committee, the Local Organising
Committee, the IFEAT Secretariat and
everyone else involved, we would like
to thank you all for making the trip to
Bali and hope that the Conference
was a success for you.
We look forward to seeing you in
Berlin in October 2020. Photographs
from the Conference can be found
EXHIBITORS
• LLUCH ESSENCE
• Mentha & Allied Products
Private Limited
• Nanjing Univis International
Development Co Ltd
• Natura Aromatik
• OQEMA
• Organica Aromatics Pvt Ltd
• Prakash Chemicals
• International Pvt. Limited
• PT Aroma Atsiri Indonesia
• PT Haldin Pacific Semesta
here: https://www.flickr.com/
photos/160521314@N06/
albums/72157711490276057
The video of the Conference can
be found on the IFEAT website
here:
https://ifeat.org/ifeat-2019-
conference/
Conference proceedings can be
viewed by IFEAT Members here:
https://ifeat.org/project/baliconference-proceedings/
• PT Indesso Aroma
• Purong Essences Mfg Co Ltd
• Qingdao Free Trade Zone
United International Co Ltd
• Sarogi Shellac
• Tech-Vina JSC
• Tengzhou Tianxiang Aroma
Chemical Co Ltd
• Triglav-Edelvais
• Van Aroma
• Yili Bio-Young Aromas
Manufacturing Co Ltd
A BIG THANK YOU TO OUR SPONSORS

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CALL FOR PAPERS
A Call for Papers will be sent out soon to invite potential speakers to
present a paper in Berlin. Some of the topics that will be covered are:
EMERGING ESSENTIAL OIL MARKETS
- especially animal feed, pharma, biocide/pesticide, aromatherapy, etc.
BIOTECH
developments/issues
AROMATHERAPY:
Science or religion?
More information and the Call for Papers document will be
available on the IFEAT website in the new year.
If you have any questions, please contact IFEAT Conference
Programme Coordinator & IFEATWORLD Editor Tina Carne by email: tina.carne@ifeat.org
BERLIN 2020 • CALL FOR PAPERS

14
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MY FAVOURITE
MINT
BY GEEMON KORAH
MY FAVOURITE • MINT
I recall being about five or six years
old and having a bad cough with
a cold that really affected me. My
grandma, my guardian angel and
the person I loved the most in the
world at that time, (I could always
run and hide behind her when my
mom searched for the person who
broke the crockery or when dad
had to hunt for his lost hammer and
spanners!) made a concoction of a
few leaves in hot boiling water and
had me inhale it. I never knew then
that moment was
my first connection
with mint. Years
later, I found out
that what I inhaled
was made from the leaves of mint,
eucalyptus and holy basil!
Fast forward nearly 20 years, as
a young manager, I was asked to
develop a new line of agriculturebased
value added product. Off I
went to India’s capital in the cold
By the time I came back to
Cochin, I realised I wanted to
work with mints.
of an early December. Misty New
Delhi is beautiful -the lovely Janpath
with the Rashtrapathi Bhavan (the
President’s residence), India Gate and
Qutub Minar standing tall since 1199
AD. Fascinating as it was, I was not
clear what I could do yet. It was the
pre-internet and mobile phone era.
All I had was the knowledge that mint
was becoming big in India and areas
of cultivation were in the state of
Uttar Pradesh (UP).
I went into the
hinterlands of UP state,
in a trusted old diesel
Ambassador car. Early
morning temperatures
are close to 3-4°C, and the car had no
heating system. I was given a blanket
and a seat up front with the driver -
the heat of the diesel engine would
keep you warm. I still recall that
trip as vividly as if it was yesterday.
It only took around 12 hours to get
to Bareilly - a distance of 225 kms.
The roads (not really roads) were
weather beaten, broken patches,
and we had to take several detours
getting stuck at several railway
crossings for hours. Cucumber and
fruit along the way helped keep my
spirits high.
Once I reached Bareilly, I had to
figure out the fields, villages, and
people I would meet, in order to
accomplish my modest task of
understanding mints. Chandausi,
Moradabad, Sambhal, Rampur and
Badaun were places I would drive to
for the next seven days. Each day, I
learnt I knew so little of India - the
villages, the people, the struggles,
and little joys which they happily
shared with any guests. The menthol
industry was at its budding stage,
with a few freezers in operation,
usually next to the farm houses of
an enterprising farmer/collector/
trader.
By the time I came back to Cochin, I
realised I wanted to work with mints.
AN AMBASSADOR CAR
in front of the Rashtrapathi Bhavan
Later, when we put up the new plant
in 2004 in Bareilly, I was the first to
establish the full closed chamber
of menthol production in India. Until
then, it was small freezers which
were difficult to meet the ISO/GMP
standards. This quickly became the
industry norm and today, almost
every major player has closed
chambers for menthol production.
MINT AND THE
FARMER
Mint has always been an interim
short crop for farmers and they
usually cultivate it from January
to June. It is a cash crop that
fits exactly into the crop cycle
of farmers in North India. The

WORLD 15
PROCESS FLOW CHART
MENTHOL CRYSTALLISATION
CRUDE MINT OIL
70 - 73% L. Menthol
FILTRATION
FLAKE CHAMBER
(Enrichment of mint oil)
CENTRIFUGING
WIP OIL/DMO
WIP OIL
BLENDING & MIXING
(Mint oil enriched) 90 - 92%
L. Menthol with Spec. correction
FILTRATION
CRYSTALLISATION
(Heating & Cooling Chamber)
DECANTING
CCP-01
MY FAVOURITE • MINT
WIP OIL
CENTRIFUGING
DRYING & GRADING
(Crystals)
99% L. Menthol
MENTHOL
POWDER
(WIP)
CCP-02
METAL DETECTION
PACKING
OPRP-01
DISPATCH
STORAGE
WIP - Work in Progress, CCP - Critical Control Point,
OPRP - Operational Pre-requisite Programme

16
WORLD
MY FAVOURITE • MINT
A LOCAL
DISTILLERY
temperature varies between 5°C and
45°C during the year and nature has
provided farmers with an opportunity
to cultivate at least three crops
in a year. Mint is cultivated from
February and harvested in June/July
followed by paddy. After this, wheat is
cultivated on the same land in winter.
Farmers could also grow vegetables,
mustard, etc. instead of rice or wheat.
The farmers take their semi-dried
herbage (sun-dried for a few hours/
overnight after harvest) to one of
the nearest distillation units in their
village to store the mint oil with them.
On average, 40 percent of the oil
is sold during the season, and the
remaining oil is kept until the new
crop period, or until prices go up. Mint
oil is sold through local collection
agents or directly to processors (only
in a few cases with a sustainable and
traceable supply chain model).
In Uttar Pradesh, which has the largest
mint acreage in India, close to one
million farmers out of the 200 million
are associated with mint cultivation.
UP would have been the seventh
largest populated country in the world
had it been an independent country.
The majority are marginal farmers
with average landholding of less than
two acres.
MINT AND INDIA
Commercial cultivation of mint
started in India in 1964 when Col. R.
N. Chopra of the Regional Research
Laboratory, Jammu brought the first
stolons of Mentha arvensis to India.
Commercial cultivation commenced
on a small scale through the efforts of
Richardson Hindustan Ltd.
By 1986, India started to export mint
in small quantities. Mint cultivation
scaled up considerably between 1991
and 1994, and again between 1995
and 1997.
Today, India has become the world's
largest producer of menthol as well
as mint and allied products, with a 90
percent market share. Uttar Pradesh,
Bihar, and Punjab are the three states
where mint is cultivated today in India.
The different kinds of mints grown
in India are:
(i) Mentha arvensis (other
names: corn mint, field mint,
Japanese mint)
(ii) Mentha piperita (peppermint,
candymint)
(iii) Mentha spicata (spearmint,
gardenmint, sage of Bethlehem)
(iv) Mentha citrata (bergamot mint,
lemon mint, orange mint,
water mint)
CIMAP AND THE
DEVELOPMENT OF
MINT IN INDIA
The Central Institute of Medicinal
and Aromatic Plants (popularly
known as CIMAP) is a frontier plant
research laboratory of the Council
of Scientific and Industrial Research
(CSIR), steering multidisciplinary
high-quality research in biological
and chemical sciences. CIMAP has
played a pioneering role in making
India the global leader in mint and
mint-related industrial products by
developing and releasing improved
mint varieties, as well as developing
and popularising agro-packages.
CIMAP sparked the mint revolution
in India in 1963 by raising 26 kgs
of Mentha arvensis stolons from
0.2 hectare of land and supplying
the same to Richardson Hindustan
Ltd. The Kosi variety developed by
CIMAP played a significant role in
increasing mint cultivation in India
from 15 hectares in the 1970s to
150,000 hectares by 2000.
MINT AND
THE WORLD
The Mint Journey
• Japan and East Asia (before
1939) - Before 1939 mint was
cultivated on a small scale in
Japan, China and Taiwan.
THE MINT VALUE CHAIN IN INDIA
FARMERS
CUSTOMERS
TRADITIONAL
DISTILLERS
LARGE
MANUFACTURERS
REGISTERED
TRADERS
TRADITIONAL SMALL
MANUFACTURERS
*Large Manufacturers can buy directly from
Traditional Distillers & Registered Traders as well.

WORLD 17
JAMMU &
KASHMIR
HIMACHAL
PRADESH
PUNJAB
UTTARAKHAND
HARYANA
RAJASTHAN
UTTAR PRADESH
BIHAR
GUJARAT
MADHYA PRADESH
JHARKHAND
WEST
BENGAL
MAHARASHTRA
KARNATAKA
ANDHRA
PRADESH
CHHATTISGARH
ODISHA
MINT PRODUCTION
BY REGION
MY FAVOURITE • MINT
PB, BH
AND MP 10%
TAMIL
NADU
SOUTH UP
5%
KERALA
CENTRAL UP
40%
WEST UP
25%
EAST UP
20%
UP - Uttar Pradesh, PB - Punjab, MP - Madhya Pradesh, BH - Bihar

18
WORLD
MY FAVOURITE • MINT
• Brazil and South America (1939-
1970) - World War II created
an interruption in the supply of
menthol. To meet the increasing
demand of mint in the USA, Brazil
began to cultivate mint in 1939.
The climatic conditions and cheap
availability of land and labour in
Brazil helped the industry
to flourish. Japan too shifted
commercial cultivation and
manufacturing to Brazil and South
America. However, by the late
1970s, production had declined
due to the limitations of the ‘slash
and burn’ agricultural practice.
• China (1970-2000) - Large-scale
mint cultivation in China started
in the 1970s. China soon began
to dominate the global mint
market and controlled more
than 90 percent of the supply in
the 1980s. However, by 2000, mint
production declined rapidly
because of economic and social
changes in China. A confluence
of factors was responsible for
the decline - a shift to growing
staple crops, labour shortages,
and low global prices for mint. The
introduction of synthetic menthol
also provided competition to mint
cultivation.
MINT AND THE FUTURE
The advent of BASF, initially with 7,000
MT, set off a disruption in the menthol
world in 2012-13. With synthetic
menthol coming into the picture,
prices became stable and speculation
(which was a way of life with the big
players) had no role.
It is understood that synthetic
menthol was being contracted for
USD 12-14 per kg, when natural
menthol, considering the prices of
Mentha arvensis oil, was being sold at
USD 22-24 per kg. Today, processors
often sell natural menthol at nil
margins, just to remain in business
and pay for overheads.
Just as things were looking dull
and gloomy for the natural menthol
industry in India, came the news of the
fire at the Ludwigshafen Citral plant of
BASF in Germany in October 2017. This
brought the production of synthetic
menthol to a halt. The next 18 months
was a respite for the natural menthol
industry, and prices moved up to USD
30-35 per kg and stabilised at USD
25-27 per kg. Meanwhile Takasago
and Symrise, the other two producers
WORLDWIDE MINT PRODUCTION
of synthetic menthol, increased
their production capacity to meet
demand.
Customers, world over, were getting
tired of the price fluctuations of
natural menthol, ranging from USD
25 to USD 45 per kg (keep aside the
USD 75-85 per kg levels in 1995-96),
so for many, the arrival of BASF’s
synthetic menthol was a blessing.
Many formulators started meeting
their needs through synthetic
menthol, and natural menthol was
only used for specific labelling
needs or for tobacco. Today one
third of the world’s demand is being
met from synthetic menthol and this
is only expected to increase, putting
further pressure on the natural
menthol industry.
Farmers have a break-even at
approximately USD 15-17 per kg for
Mentha arvensis. This translates to
a bare minimum cost for menthol
at around USD 22-23 per kg. Add
to this, approximately 10 percent
for overhead expenses, packing,
regulatory and shipping costs the
bare cost without margins translates
to USD 25-26 per kg levels.
USA 3,000 MT
ITALY 20 MT
CHINA 250 MT
INDIA
50,000 MT
*MT Metric tonnes

WORLD 19
3%
2%
5%
30%
MARKET DYNAMICS
7%
The global consumption of menthol was expected
to grow to 67,500 MT by 2025, but with new laws in
the European Union restricting the use of menthol in
tobacco, this may see a change.
11%
Oral Care
Tobacco
Personal Care
Pharma
Confectionery
Flavour
20%
Beverages
Others
22%
Mentha arvensis High
Mentha arvensis Low
Price in INR
3000
2500
2000
1500
1000
500
0
2005 - 06
2006 - 07
2007 - 08
2008 - 09
2009 - 10
PRICE TREND
2010 - 11
2011 - 12
Year
2012 - 13
2013 - 14
2014 - 15
2015 - 16
2016 - 17
PRODUCTION IN INDIA
2017 - 18
2018 - 19
MY FAVOURITE • MINT
Mentha arvensis
Mentha piperita
Mentha spicata
Quantity in MT
60,000
50,000
40,000
30,000
20,000
10,000
0
2005 - 06
2006 - 07
2007 - 08
2008 - 09
2009 - 10
2010 - 11
2011 - 12
2012 - 13
2013 - 14
2014 - 15
2015 - 16
2016 - 17
2017 - 18
2018 - 19
2019 - 20
Year
With increased production of
synthetic mint by BASF in Malaysia,
there may be bleak days ahead for
the natural menthol industry.
For the natural menthol industry to
survive, the immediate focus is to
help farmers increase productivity
from their existing fields. This can be
supported by interventions at various
levels that include the following:
a) Superior quality cultivar with
higher yields - a few are
currently being tested that could
increase productivity by almost
25 percent.
b) Good agricultural practices
(techniques like EMT- Early Mint
Technology - promoted by CIMAP
which reduces the irrigation and
weeding cost).
c) Improved distillation techniques
for better efficiencies in
conversion to oil.
There are significant areas of
farmlands that lie idle during the
season, as many farmers do not
prefer to cultivate mint due to the
price fluctuations and low returns
(with exceptions during years
such as 2018/2019, etc.).
The medium-term focus is
to develop alternate growing
regions in India, with trials on
perennial crops so that oil
is available throughout the
year. This will also prove to be
economical for the farmers.

20
WORLD
MY FAVOURITE • MINT
While the advent of synthetic
menthol has been a boon to end
users, it has been a body blow to
the farmers of India, where nearly
one million farmers are engaged
in cultivation. If there is a target
price, farmers are willing to accept
this reality and try the changes
necessary to be competitive. It is
now perhaps the responsibility of
the industry to engage with the
farmers to give them back a reason
to continue cultivating mints. It is the
time for us, the industry, to ensure
their livelihoods are supported too.
For me personally, I have seen the
ups and downs in the menthol
industry. Many new menthol
manufacturers have come into play
during these decades and many
more have disappeared too.
Natural menthol is going through a
tumultuous phase being one of the
top three flavours in the world after
citrus and vanilla (coincidentally
citrus and vanilla are also going
through a similar phase). From
the early 1990s to the present day,
menthol has provided a livelihood
for over one million farmers in
India. The mint industry has been
instrumental in putting India on
the flavour world map for over four
decades. Apart from spices, this is
one product from India that is the
highest contributing agri-based
export from India to the world. While
technology has been effectively
used in almost all facets of our lives,
it has not truly kept pace with the
change needed in the farm levels in
this sector. We have seen a higher
level of awareness now, coupled
with attempts to make a difference.
The impact of the regulatory
ban on menthol in cigarettes in
the EU that will come into effect
soon, will also have a direct effect
on the overall consumption of
menthol. The additional synthetic
menthol from BASF – on the top
of that already being produced by
Symrise and Takasago – has been a
disruptor, perhaps much needed, as
complacency and over-confidence
had crept into the natural menthol
markets.
The processing industry will survive
as they may diversify into allied
industries - we have seen this
happen with many smaller aroma
chemicals factories being put up,
thereby also seeding the growth
of this industry. Yet, we owe it to
the farm sector to keep the mint
industry alive and well.
How do we make this change?
How do we ensure natural menthol
remains competitive while also
ensuring better returns to farmers?
I conclude this note by stating - we
can do much more than what we
are doing today, collectively we can
make a difference.

Find us at ventos.com
SKILFUL JUGGLERS AFTER A 2019
OF UPS AND DOWNS IN OUR INDUSTRY
Sergio Carrión
Sales Manager
Ferran Serrat
Purchasing Manager
Jagoda Krysztopik
Sales Manager
Alejandro Tomás
Sales Manager
Ana Serrano
Purchaser Naturals
Jorge Sos
Sales Manager

22
WORLD
EXECUTIVE COMMITTEE
UPDATES
EXECUTIVE COMMITTEE UPDATES
ANTONELLA
CORLEONE ENDS
HER TERM AS
CHAIR OF IFEAT
After a three-year term as Chair of
IFEAT, Antonella Corleone has handed
over the reins to Hussein Fakhry,
IFEAT’s former joint Vice Chair.
Antonella is Export Sales Manager for
the family owned business Agrumaria
Corleone, a Palermo based company
with almost 130 years of history in the
production of Sicilian citrus juices and
essential oils.
Antonella was elected onto the IFEAT
Executive Committee in 2008 and
served as Vice Chair from 2013-2016.
She was also Chair of the Rome
Conference in 2014.
During her time as Chair, a staff team
of three have been employed as well
as a Scientific Coordinator to support
the Secretariat and Committees to
ensure the smooth running of the
Federation, its publications, the
educational support it provides and
of course the annual Conference and
Study Tour.
Antonella said: “I’ve spent a
memorable and wonderful threeyear
term as Chair of the Federation
and would like to express my sincere
appreciation for all of the support
shown to me during this time. I was
pleased to report that the Federation
has continued a steady growth and
today is able to fund important
projects for the benefit of our industry.
I would like to express special thanks
to my colleagues of the Executive
Committee, the staff team and the
consultants for all their hard work.
A big thank you also to all IFEAT
members for your continued support.
HUSSEIN FAKHRY -
NEW CHAIRMAN
OF IFEAT
Hussein Fakhry is IFEAT’s new
Chairman, taking over from Antonella
Corleone. Stephen Pisano was voted
in as Vice Chair and joins fellow Vice
Chair Jalal Charaf. Hussein has been
intimately involved with the F&F
industry for over two decades as
owner-president of A. Fakhry & Co.
He is a second generation member
of the company, which was founded
in 1955, and today is the oldest,
family-owned essential oil processing
company still active in Egypt.
Hussein has been a member of
IFEAT since 1998 and an Executive
Committee member since 2004. He
was previously Vice Chair of IFEAT’s
Executive Committee, Chairman of
Future Destinations and Vice Chair
of the Scientific Sub-Committee.
He was chair of the IFEAT 2016
Dubai Conference Committee and
has been a member of several
IFEAT Conference Organising
Committees as well as organising
the 2007 IFEAT Egypt Study Tour
and participating in all but one of
IFEAT’s other annual Study Tours. He
is a member of the British Essential
Oils Association (BEOA), associate
member of the European Federation
of Essential Oils (EFEO), and the US
Organic Trade Association (OTA). He
represents Egypt on the ISO/TC-54
Plenary Sessions (responsible for
the standardisation of essential oils
worldwide) where he supported the
review of North African/Egyptian
Geranium oil (ISO4731:2012) and the
introduction of a full standard for
Egyptian Neroli oil (ISO3517:2012),
and has made presentations at
several conferences.
Hussein said, “I am delighted and
honoured to be taking on the role of
Chairman of IFEAT, working closely
with the Executive Committee and
staff team to guide the Federation
through the next step of its journey. My
15 years on the Executive Committee
has prepared me to take on this role
and I look forward to continuing the
excellent progress that Antonella has
already made in her three years as
Chair.”
RAMÓN BORDAS
RETIRES FROM
THE EXECUTIVE
COMMITTEE
Ramón Bordas retired from the
Executive Committee at the AGM
in Bali. Ramon served as an IFEAT
Director on the Committee for 15
years. He was Vice Chairman in 2009
and was elected Chairman from 2010
until 2013. Ramón was also Chairman
of the Barcelona Conference in 2011
and has served on the Steering and
Scientific Committees, as well as the
Nominating and Conciliation Sub-
Committees.
IFEAT would like to thank Ramón for
his support during his time on the
Executive Committee and we are
pleased to announce that he will stay
on as Co-Option for the coming year.

WORLD 23
NEW EXECUTIVE
COMMITTEE MEMBERS
Introducing three new Executive
Committee Members
ALAN BROWN
Alan Brown is a fourth-generation
co-owner, along with his brother
Rob and sister Melanie, at The
Lebermuth Company, Inc., a family
business established in 1908
specialising in natural and organic
flavour and fragrance creations
where Alan serves as the Chief
Strategy Officer. Alan began working
at the family-owned firm in 1984
shortly after graduating from Indiana
University where he studied Business
Management concentrating on
Entrepreneurship.
“In my 35 years working in the familyowned
firm I have worked in nearly
every department and have been
honoured to study and work with
some of the finest perfumers and
essential oil experts in the world.”
Alan told IFEATWORLD, “It is an
honour to be a member of the IFEAT
Executive Committee. It is humbling
to be asked to contribute to the EC in
recognition of the many exceptional
former members that have served.
IFEAT serves its members and the
flavour and fragrance industry
in so many aspects to ensure the
sustainability of our industry. I am
committed and will work to sustain
the mission of IFEAT and to advance
and protect the flavour and fragrance
industries’ interests throughout the
world”.
JOHN NECHUPADOM
John Nechupadom is Managing
Director and part of the family which
owns Plant Lipids Private Limited,
a company with a rich tradition in
spices, essential oils and oleoresins
for over 40 years. Prior to joining the
business in 2000, John graduated in
chemical engineering and business
management.
His early years were spent managing
the production side which gave him
good insight into the manufacturing
process, and he has been influential
in installing some key technological
changes in the processes. With
diversification of the business his
expertise is now in multiple areas
of flavours, fragrances and nutrition.
He enjoys travelling and
experiencing the stories that
create a meaning to life.
John told IFEATWORLD, “It’s an
honour and a real privilege to be part
of the IFEAT Executive Committee and
I hope I will positively contribute to the
growth of IFEAT and our industry. It is
really exciting to be working alongside
some true icons and to understand
how we can make a meaningful
impact on the F&F industry.”
GEEMON KORAH
Geemon Korah also joins IFEAT’s
Executive Committee and is also Co-
Chair of next year’s Indian Study Tour.
Geemon is the CEO and Executive
Director at Kancor Ingredients, a
company celebrating its 50th year in
botanical extracts, essential oils and
mints. Geemon spent a short time
working on a European Union project
after graduating in Agriculture
with a postgraduate in Business
Management. In 1994, Geemon joined
Kancor when it was still a small
enterprise. Working through almost
all departments and then setting up
several new divisions, Geemon was
instrumental in establishing the joint
venture between Kancor and V Mane
Fils in 2014.
Geemon is a world traveller and
is passionate about working with
farmers to enhance their livelihood
through scientific interventions while
taking forward new natural products
to the food, flavour, fragrance and
ingredients market. He works just as
passionately on his automobiles -
when he’s not travelling.
Geemon told IFEATWORLD,
“Having been a delegate at all IFEAT
Conferences since 1995, I have always
been amazed at the phenomenal
work that IFEAT does to facilitate and
support our trade. To be invited to
carry forward this wonderful legacy
by the flag bearers of the industry, is
an honour. I hope to contribute and
continue the good work I have been
entrusted with, with sincerity and
humility.”
EXECUTIVE COMMITTEE UPDATES

24
WORLD
FLASH POINT TESTING:
AN ESSENTIAL QUALITY AND SAFETY PARAMETER FOR
THE ESSENTIAL OILS AND AROMA TRADES INDUSTRY
BY INGRID BARLEBO-LARSEN
Channel Development Manager at Stanhope-Seta
FLASH POINT TESTING
The fundamental reason for
measuring the flash point of a semisolid
or a liquid is to assess the safety
hazard of a material in terms of its
flammability and then classify the
material into a recognised hazard
group to ensure it is handled, stored,
transported and disposed of correctly.
This information is communicated
to manufacturers and consumers
through the Classification, Labelling
and Packaging Regulation (CLP)
in Europe, and the United Nations
Globally Harmonised System (GHS)
worldwide.
United Nations GHS and the European
CLP use a series of internationally
recognisable hazardous pictograms
which identify a product by type and
packing group.
The CLP was introduced to align
Europe’s labelling system with the
rest of the world in two phases. The
first phase was in 2015 for substances
requiring companies to classify,
label and package them according
to their hazard classification. The
second phase, in 2017, was regarding
mixtures, meaning that re-testing and
re-labelling of chemicals is required
every time an element is added to the
original substance before it is placed
on the market.
This second phase is important to
bear in mind, to ensure the correct
labelling when, for example, oils have
been blended with a carrier oil such
as grape seed in order to transport
it as a non-hazardous material via
normal courier rather than incur the
costly and lengthy transportation of a
hazardous material. 1
Flash point is the key parameter
to determine whether a product
complies with the safety and
transportation regulations legislated
by the relevant bodies, whether it be
by road (ADR), by sea (IMDG), by rail
(COTIF) or by air (IATA), that govern
the cosmetics industry - including
essential oils and aroma trades items.
There are three hazardous
categories regarding flammability
which are qualified with flash
point testing:
Extremely flammable
flash point below 0°C
Highly flammable
flash point below 23°C
Flammable
flash point below 60°C
WHAT IS FLASH
POINT?
Flash point is the lowest temperature
at which the vapours of a liquid
or semi-solid will ignite and is an
essential and regulated quality
and safety parameter. The lower
the flash point, the greater the
flammability of the product. A
change in flashpoint may also
indicate the presence of potentially
dangerous volatile contaminants or
the adulteration of one product by
another. 2
The flash point test is in essence a
simple concept where a test sample
is put in a heated cup that is fitted
with a lid (closed cup) or without
(open cup). An ignition source is
dipped through an aperture in the
lid into the vapour space above the
heated sample and an inspection
is made to see if the vapours
ignited (flashed) at the measured
temperature of the sample.
The difference between the two
types of flashpoint tests is that
closed cup simulates a liquid in a
closed or semi closed contained
environment and an open cup test
simulates the potential ignition of
a liquid spillage in uncontained
conditions, for example a pool of
liquid spilt on the floor.
PARAMETERS WHICH
AFFECT
A FLASHPOINT
Despite being a seemingly
uncomplicated procedure, reliable
and precise measurement of the
flash point requires the conditions
of testing to be standardised. This is
because more than 20 parameters
can affect a flash point test result
such as the test cup and the lid
dimensions, ignitor temperature
and position, dipping sequence and
frequency of dipping, test sample
volume, test time, heating rate, flash
detection, etc.
Atmospheric pressure is also a
factor that can affect the result, as

WORLD 25
SELECT
TEMPERATURE
INJECT SAMPLE
DIP THE TEST FLAME
Flash detection is automatic
a low barometric pressure will cause
any flammable vapours to be present
at a lower temperature. A high
atmospheric pressure will delay the
presence of flammable vapours until
a higher test temperature is reached.
Finally, contamination of a product
can alter the flashpoint of a sample -
a mineral oil contaminated with just
0.1% of gasoline lowers the flashpoint
from 220°C to 170°C.
The measurement of flash point
is defined in test methods that
are maintained by standardisation
bodies by the Energy Institute in the
UK, ASTM in the USA, CEN in Europe
and ISO internationally, and whilst it
can be tempting to choose a flash
point tester with regards to price or
because it is time-saving, it is vital
to use the test method specified in
the regulations in order to ensure
compliance.
CLOSED CUP
OPEN CUP
FLASH POINT TESTING
INCORRECTLY
LABELLED PRODUCTS
AND THEIR
CONSEQUENCES
Essential oils and aromas are used
in a wide variety of applications
from aromatherapy, food and
flavourings to domestic cleaning
and pesticides, and as such, the
composition of the oil may be altered
several times through the process
of bringing its constituents to a
homogenous given standard and
eliminate natural variations, meet
regulatory requirements, produce a
more economical product or indeed
improve the product itself. Aside
from their complex make-up, the
production of essential oils itself,
whether through distillation, cold
pressing, extraction, hydrodiffusion or
enfleurage, can alter the flammable
properties of the product.
Although they have to be
accompanied by an SDS (Safety Data
Sheet - formerly known as MSDS)
to identify the correct handling
and transportation of a product,
these adulterations or production
and standardisation processes
can all change the flashpoint
of an oil. The product might be
mislabelled, the data could be from
another comparable chemical, or
an inaccurate test method might
have been used which changed the
flashpoint. Exclusively relying upon
a product’s material identifier may
have financial and other serious
consequences.
In 2013, a train that exploded in
Quebec killing 47 people carried
explosive Group 2 oil mislabelled as
a more stable Group 3 flammable
liquid. 3
On 20th September 2016, following a
nine-day trial, a jury in the UK found
a major global distributor guilty of
breaching dangerous goods rules.
The fine, totalling £65,000, related to
three lithium batteries, a small can
of a well-known brand deodorant,
and another well know brand of hair
mousse. 4
It is estimated that a major container
ship fire occurs on average every
60 days at sea, with two thirds
caused by poor packing processes,
including cargo identification,
declaration and documentation
and a “particularly critical aspect of
this is the correct declaration and
handling of dangerous goods (DG)”.

26
WORLD
Of the 60 million packed containers
moved every year, 10% or six
million are declared as dangerous
goods 5 . Information from published
government inspections suggests
that 20% of these are poorly packed
or incorrectly identified. What does
this mean? It means that 1.3 million
unstable containers with dangerous
goods are travelling around the
world each year.
The maximum civil penalty for
violation of hazardous materials
transportation law has been
increased from US$79,976 to $81,993
per day, per violation. For a violation
that results in death, serious illness,
severe injury, or substantial property
damage, the civil penalty rose from
US$186,610 to $191,316. 6
In 2018, ECHA (the European
Chemicals Agency) announced
that EU and EEA Member States
had begun enforcement controls
intended to improve the quality and
harmonisation of CLP labels and
ensure consistency between labels
and the information in the SDS. 7
More than a “flash in the pan”,
flash point testing and its heavily
regulated test methods is a formula
destined to stay as the most
important parameter to ensure the
right precautions are taken when
handling, storing and transporting
liquids and semi solids. 8
BIBLIOGRAPHY
1 www.agelesshealth.biz/essential-oil-flash-points.
2 ISO/DTR 29662:2008 Petroleum Product and Other Liquids - Guide to Flashpoint Testing.
3
AP News 11th September 2013.
FLASH POINT TESTING
4
Lexis PSL 19th October 2016.
5
IIMS News Tagged Containers, Health & Safety, International News, P&I Clubs. 2019.
6
Lion Technology Inc 6th August 2019.
7
Chemical Safety News 28th February 2018.
8
ISO/DTR 29662:2008 Petroleum product and other liquids - guide to flashpoint testing.

CITRUS
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ALLI ED
EST. 1933
GENERATIONS
OF EXPERTISE
IN EVERY
DROP
'
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t • •
'
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enables us to supply our customers with a wide variety of
organic essential oils. We produce folded organic citrus oils,
redistilled mint oils, and isolates in dedicated organic only
fractional distillation equipment.
Did you know that new NOP regulations take effect
December 27, 2019? We are prepared for your inquiries.
Contact Richie Pisano to learn more
+1 410.273.9500 • richie.pisano@citrusandallied.com
citrusandallied.com Im 4620 Mercedes Drive, Belcamp, MD 21017 © 1998-2019 Citrus and Allied Essences Ltd.

28
WORLD
OBITUARY
GEORGE PAUL - FORMER IFEAT EXECUTIVE COMMITTEE MEMBER
AND SYNTHITE GROUP VICE-CHAIRMAN PASSES AWAY
GP was a devoted father to his two children, Paolo and
Miria. Paolo has continued in his father’s footsteps and
heads a business within the Synthite Group, while Miria
is married and settled in the USA. He also loved playing
with his grandchildren. Lisa, GP’s wife and soulmate for
nearly 40 years, has always been alongside him. They
were a regular fixture in most of the IFEAT Conferences
until his illness kept him away. Most of us fondly recall
how he took the reins in organising the 2005 IFEAT
conference in Cochin and also the South India study tour
in 2013.
OBITUARY
GP was a spiritual person taking an active role in several
church activities. He was recently elected as the Lay
Trustee of the Malankara Orthodox Church, which is a
testimony to his popularity and recognition as a just
person with sound convictions that resonated with the
faithful.
A day short of his 70th birthday, GP will be missed by his
family, friends and the industry - even more so now, as
we need a sane and calm voice in these turbulent times.
He will also be missed by the community he wanted to
support in his final years after leaving the IFEAT Executive
Committee.
On 26th November 2019, our industry lost one of its
stalwarts, George Paul, Vice Chairman of Synthite Industries
in Kadayiruppu, close to Cochin, India.
GP, as he was fondly known by all his friends and industry
colleagues, was every bit a gentleman who left a lasting
impression on anyone who had the good fortune of
interacting with him. He was the face of Synthite for nearly
four decades but also wore many other caps in his illustrious
lifetime. He was Patron of The Association of British Scholars,
Kochi Chapter; Executive Committee member of IFEAT;
Member, Kerala State Council; CII, Chairman of St. Mary’s
Educational Society, New Delhi; Executive Committee
Member, Malankara Orthodox Syrian Church Medical
College, Kolenchery; President, Indo American Chamber
of Commerce South India Council; Chairman, All India
Spices Exporters Forum; Member, American Management
Association and Lay Trustee, Malankara Orthodox
Syrian Church.
GP represented all that was good in the Indian F&F industry,
through its ups and downs. He always stood for what was
right and would take on the government and its bureaucrats
on various policy matters in a most amiable manner that
would yield results. A calm, collected, team player to the
core, he would be the go-to person in a crisis; a real problem
solver. He always encouraged the younger generation
to take on more responsibilities by doing so himself. He
was also an ardent supporter of the International Spice
Conference when it was first mooted.
The funeral service was held at 14.00 hrs at St Mary’s
Church, Marine Drive. Cochin, India on Thursday, 28th
November 2019.
Here are just a few of the many messages IFEATWORLD
has received from IFEAT Executive Committee members.
“There are so very few true gentlemen in this world of ours.
George was one of them. His brilliant and intelligent spirit
illuminated all of us. Men of sure character are rare, just
when our turbulent world needs them the most.”
“George so elegantly epitomised restraint, sense of
consensus, and perfect manners, he was a delightful man
in all ways.”
“George was one of the very few people I met in my life who
I could see was completely trustworthy from the very first
moment, and with no doubt. He was always positive and
looking for a consensus and not a single shadow. He was
the definition of a gentleman. Rest in peace, we will miss
you.”
“I was Chairman of the Cochin Conference in 2005 and
would like to say that George was wonderful to work with
and always very fair. A very sad loss for all.”
“There are some moments and news which one considers
impossible. That is the case when someone like George
Paul passes away. He was always with us with his wisdom
and manners. God be with him.”

WORLD 29
IFEAT President Alastair Hitchen
presented this year’s Founder’s
Award to Ramesh Vaze of S H Kelkar.
Presented since 2006, the Founder’s
award was created to honour Mr
Ron Neal, the Founder of IFEAT. It
was his desire that it be awarded to
individuals to recognise a particular
or exceptional service to IFEAT or to
the flavour and fragrance industry.
Ramesh Vaze was born in Mumbai,
India in 1941 and graduated with a
science degree in 1961 from Mumbai
University. During his college
days, he took a keen interest in
perfumery, working part time in his
well-established family business S H
Kelkar, a manufacturer of fragrances,
flavours and aroma chemicals. Soon
after graduating, he formally joined
the company and remains there
today as non-executive Chairman of
the Board.
As a highly regarded perfumer,
Ramesh has made pioneering
contributions to the field of essential
RAMESH VAZE
RECEIVES 2019 FOUNDER’S AWARD
oils and aroma chemicals and was
actively involved in the production
of fragrances from the time he
joined the family business, spending
many hours on the shop floor. He is
an expert in fragrance production
and in 1993 was responsible for
implementing India’s first fully
automated fragrance compounding
system. He has travelled extensively
and was single-handedly responsible
for establishing close business
connections in various markets,
particularly south east Asia and the
Middle East.
Having an active role in the Essential
Oil Association of India, Ramesh has
been involved in the cultivation of
aromatic plants including citronella,
lemongrass, palmarosa, vetiver,
patchouli, geranium, pink pepper
and many minor oils, both in India
and rest of the world. He was
responsible for conceptualising and
implementing an end to end scheme
for farmers, starting from cultivation
support, 100% buy back of the crops
and subsequent manufacturing and
marketing of oils. Many farmers have
benefitted from this scheme globally.
He is also a member of the Advisory
Committee for “Project Aroma
Mission”, a Government of India
initiative to help farmers generate
more income from agricultural land
and become a major exporting nation
of essential oils.
Ramesh is also a Founder Trustee
of V G Vaze College of Arts, Science
and Commerce in India. The
College has started a post graduate
diploma course in Perfumery and
Management, which is the only of its
kind in the country.
“It is an honour to receive this award
but a special honour to receive it in
Indonesia, a country where I have
made several friends over the past
four decades,” said Ramesh.
RAMESH VAZE RECEIVES 2019 FOUNDER’S AWARD

28 30
WORLD
INFORMATION LETTERS
INFORMATION LETTERS
INFORMATION
LETTER N°1701
Date: 2nd October 2019.
Action: No further support for
substances within FGE.19 Subgroup
4.6 (FGE.222) for additional testing and
further evaluation by EFSA.
Category: National Legislation/EU.
Key Message: Based on the feedback
from the global membership on an
IOFI support/non-support survey
(see IOFI IL 1670) and the fact that
ultimately no companies have
expressed any interest to keep
supporting any of the substances of
this group, the six substances from
subgroup 4.6 of FGE.19 (FGE.222)
are no longer supported for further
testing and continued evaluation by
EFSA. They will ultimately be removed
from the EU Union List of Flavouring
Substances.
Background: As explained in IOFI IL
1670 EFSA (European Food Safety
Authority) had requested additional
data for the representative flavouring
substances in FGE.19 subgroup
4.6 (FGE.222) supporting four other
substances. None of the substances
within this group, including the
two representative materials, had
significant reported volumes within
the most recent global poundage
surveys. Therefore, IOFI had requested
feedback from its members regarding
their potential interest in supporting
an IOFI-managed consortium that
will carry out and fund the additional
requested testing.
Based on this survey, a few companies
had initially expressed a potential
interest to support some of the
substances. However, most of the
interested companies could not
commit support and withdrew from
the consortium. The sole remaining
company ultimately also withdrew its
support.
Consequently, none of the six
substances within this group will
be further supported for additional
testing in view of finalising the safety
evaluation by EFSA. This means that
their evaluation will be suspended,
and it is expected that ultimately the
six substances will be withdrawn
from the EU Union List of Flavouring
Substances.
The six substances are:
• 3-(2-furyl)acrylaldehyde
(furylacrolein) [FL-13.034, FEMA
2494, JECFA 1497]
• 4-(2-furyl)but-3-en-2-one
(furfurylidene acetone) [FL-13.044,
FEMA 2495, JECFA 1511]
• Furfurylidene-2-butanal [FL-13.043,
FEMA 2492, JECFA 1501]
• 3-(2-Furyl)-2-methylprop-2-enal
[FL-13.046, FEMA 2704, JECFA 1498]
• 3-(2-Furyl)-2-phenylprop-2-enal
[FL-13.137 FEMA 3586, JECFA 1502]
• 3-(5-methyl-2-furyl)prop-2-enal
[FL-13.150, FEMA 4175, JECFA 1499]
Required Action: IOFI requests
that all member associations:
• Inform their members about the fact
that these substances are no longer
supported in the EU.
• Ask member companies in case
any of the substances would still be
in use in formulas for the EU market,
to start reformulations and remove
those substances from their
formulas.
Intended Audience: All IOFI members.
Related Information Letters:
1670, 1626, 1580, 1570, 1496, 1468, 1460,
1441, 1418, 1404, 1346.
Potential Impact to Industry: Because
no significant use has been reported
for any of those substances in the
last global poundage surveys and no
companies have expressed further
support for these materials, it is
expected that removal from the EU
Union List of Flavouring Substances
will not have any global business
implications.
For further information: Please
contact IOFI Scientific Director Sean
Taylor (staylor@iofi.org) with any
questions.
INFORMATION
LETTER N°1697
Date: 1st August 2019.
Action: One substance, allyl 2-furoate
[FL-no: 13.004] is no longer supported
for further evaluation.
Category: EU Union List.
Key Message: Following the
publication of EFSA’s opinion on
FGE.200 Rev1 (see IOFI IL 1656)
where all the flavouring substances
have been cleared from genotoxicity
concern, EFSA is now proceeding
with the evaluation through the
procedure for these flavouring
substances.
For one of these flavouring
substances, allyl 2-furoate [FL-no:
13.004 – JECFA-no: 0021 – FEMAno:
2030], EFSA has recently
requested experimental evidence
of its metabolism/hydrolysis. EFSA
has indicated that these data are
required for its further evaluation.
Since this flavouring substance is a
stand-alone substance for which no
or very limited use has been reported
in the last two global poundage
surveys, as no sample is available for
further testing, and as this substance
was not identified as industry critical
in the past, the IOFI Science Board
and joint IOFI/EFFA UL Strategy TF
have recommended to no longer
support the evaluation of this
substance.
EFFA will communicate to EFSA
and the EU-Commission that this
substance is no longer supported,
and it is anticipated that in the near
future the EU-Commission will
withdraw this substance from the EU
Union List.
Potential Impact to Industry: Given
that no use has been reported for
this substance by any of the four
surveyed regions (EU, US, Latam &
Japan) in the 2015 global poundage
survey (and no or very limited use
(< 0.1 kg) in the 2010 survey), it does
not appear that this substance
is currently in use. It is thus not
expected that the withdrawal of this
substance from the Union List will
have any business implications.

WORLD 31
Nevertheless, flavour houses are
recommended (in the unlikely event
that this substance would still be
used as a flavouring substance in the
EU) to stop using this material and
remove it from their formulas.
Intended Audience: Members
worldwide who have an interest in the
flavouring substance, allyl 2-furoate
[FL-no: 13.004] and conduct business
within or with the EU.
Related Information Letters: 1656.
For further information: Please
contact IOFI Secretariat (secretariat@
iofi.org).
Enclosure: EFFA Information Letter
19/14 Union List non supported
substance allyl 2-furoate.
UNION LIST OF
FLAVOURING
SUBSTANCES
One substance, allyl 2-furoate
[FL-no: 13.004] is no longer
supported for further evaluation
Following the publication of EFSA’s
opinion on FGE.200 Rev1 (FGE.19
Subgroup 1.1.1) where all the
flavouring substances have been
cleared from genotoxicity concern,
EFSA is now proceeding with the
evaluation through the procedure for
these flavouring substances.
For one of these flavouring
substances, allyl 2-furoate [FL-no:
13.004], EFSA has recently requested
experimental evidence of its
metabolism/hydrolysis. EFSA has
indicated that these data are required
for its further evaluation.
Since this flavouring substance is a
stand-alone substance for which no
or very limited use has been reported
in the last two global poundage
surveys, as no sample is available for
further testing, and as this substance
was not identified as industry critical
in the past, the IOFI Science Board
and joint IOFI/EFFA UL Strategy TF
have recommended to no longer
support the evaluation of this
substance.
EFFA will communicate to EFSA
and the EU-Commission that this
substance is no longer supported,
and it is anticipated that in the near
future the EU-Commission will
withdraw this substance from the EU
Union List.
It is not expected that the withdrawal
of this substance from the UL will
have any business implications.
BACKGROUND
Following the publication of EFSA’s
opinion on FGE.200 Rev1 (FGE.19
Subgroup 1.1.1) where all the
flavouring substances were cleared
from genotoxicity concern, EFSA is
now proceeding with its evaluation
through the procedure for these
flavouring substances. Some of the
flavouring substances within this
group have now been fully evaluated
with the conclusion of “No Safety
Concern” (i.e., published opinions
FGE.70 Rev1 and FGE.05 Rev3); other
flavouring substances are scheduled
for evaluation through the procedure
in pending opinions (e.g., FGE.71 Rev1
and other FGE’s).
However, in one specific case
additional data is requested
(FGE.66 Rev2). For one stand-alone
substance from FGE.200 Rev1 (allyl
2-furoate [FL-no: 13.004; JECFA-no:
0021; FEMA-no: 2030]) EFSA has
recently requested experimental
evidence of its metabolism/
hydrolysis, to continue its evaluation
in FGE.66 Rev2.
ASSESSMENT OF IMPORTANCE
AND POTENTIAL SUPPORT
The IOFI Science Board has reviewed
EFSA’s request and identified no
experimental data or evidence (in the
form of industry-sponsored studies
or published scientific literature)
regarding the metabolism/
hydrolysis of this specific substance.
This flavouring substance is of very
low importance for the global flavour
industry as no (or very low < 0.1 kg)
poundage has been reported by the
various regions in the last two global
poundage surveys (2010 & 2015).
By applying its guidance document
(see IOFI IL 1570), the IOFI Science
Board has thus concluded that this
substance is not a priority substance.
Moreover, no samples for testing can
be procured.
Hence it was recommended by
the IOFI SB and joint IOFI/EFFA UL
Strategy TF to not further support
additional testing for the continued
safety assessment by EFSA.
NEXT STEPS AND ANTICIPATED RISK
MANAGEMENT MEASURES
EFFA will now formally inform EFSA
and the EU-Commission that this
substance will no longer be supported.
As a consequence EFSA will “suspend”
the further evaluation through the
procedure (which will avoid an EFSA
opinion with additional data requests
or inconclusive opinion).
As a next step (as with other nonsupported
substances) the EU-
Commission will start the procedure
to withdraw the substance from the
EU-Union List.
REPERCUSSIONS FOR THE FLAVOUR
INDUSTRY AND POTENTIAL
BUSINESS IMPLICATIONS
Given that no use has been reported
for this substance by any of the four
surveyed regions (EU, US, Latam &
Japan) in the 2015 global poundage
survey (and no or very limited use
(< 0.1 kg) in the 2010 survey), it does
not appear that this substance is
currently in use. It is thus not expected
that the withdrawal of this substance
from the Union List will have any
business implications. Nevertheless,
flavour houses are recommended (in
the unlikely event that this substance
would still be used as a flavouring
substance in EU) to stop using this
material and remove it from their
formulas.
EFFA will keep you as well as the
customers informed once the EU-
Commission announces their intention
to withdraw the substance from the
Union List (and a draft regulation is
discussed with Member States).
If you have further questions, please
do not hesitate to contact EFFA at
info@effa.eu or your respective
national association.
If you have any questions or would like
further information, please contact
scientific.coordinator@ifeat.org
INFORMATION LETTERS

NEW IFEAT MEMBERS
Below is a list of new IFEAT members who had joined by 15th October 2019
Esperis Spa
Via Ambrogio Binda 29, 20143 Milan
Italy
Contact: Ms Laura Rossi
Email: laura.rossi@esperis.it
Web: www.esperis.it
Zenith Botanicals
Assif B NO215, Marrakesh
Morocco
Contact: Mrs Aicha Chakir
Email: contact@zenithbotanicals.com
Web: www.zenithbotanicals.com
Fueguia 1833
Via Della Spiga 50, Milano 20121
Italy
Contact: Mr Julian Bedel
Email: julian@fueguia.com
Web: www.fueguia.com
Guangzhou Yue Hengxin Trading Co.,Ltd.
Shop 104, No. 53 Hongtu Garden, Suifeng Street,
Huanhua Road, Guangzhou
China
Contact: Mr Li Baosen
Sam Luo
Email: hengxinaroma@foxmail.com
Herbs-Aplenty (Pty) Ltd.
Goedgegewe Farm, Tesselaarsdal, Western Cape
South Africa
Contact: Ms Elmarie de Bruyn
Email: info@herbs-aplenty.com
Web: www.herbs-aplenty.com
BW Latinoamerica S de RL de SV (Blen)
Lerdo de Tejada 2105, Guadalajara, Jalisco
Mexico
Contact: Mr Juan Pablo Fernandez
Email: jpfernandez@blen.com.mx
Web: www.blen.com.mx
Fujian Haixin Pharmaceutical Co., Ltd.
19th Floor., Jiuce Bldg, Innovation Park, East Sci
& Tech Rd, Minhou County, 350100 Fuzhou
China
Contact: Mr Ollie Zheng
Email: olliezheng@163.com
Contact: Mr Marcus Lin
Email: marcuslin@fjhxpharm.com
Botanika LLC
Ul. Lusinovskaya 36 building, 2 floor,
3 room XIX, K 18, Moscow
Russia
Contact: Mr Mikhail Pavlenko
Email: purchase@botavikos.ru
Web: www.botavikos.ru
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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