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ESSENTIAL OILS AND OLEORESINS MARKET INSIDER Lavender fields, Albania January 2016 Report Market Insider
ESSENTIAL OILS AND OLEORESINS MARKET INSIDER
Lavender fields, Albania
January 2016 Report
Market Insider
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Essential Oils & Oleoresins – January 2016
Market Insider Report prepared for ITC’s Market Insider by: Mr Steve Caiger [email protected] Building awareness and assisting developing countries with access to trade and market information has been at the heart of the International Trade Centre (ITC) work. The Market Insider is a newly branded global public goods service built on a "blog" interface to provide just-in-time content on market prices and industry developments focusing on forward-looking intelligence in anticipation of market opportunities, market dynamics, quality issues, trade events and sector-specific intelligence on commodities of interest to developing countries. No part of these reports may be reproduced, stored in a retrieval system, or transmitted in any form or by any means without the prior permission of the MI/ITC Geneva. Market Insider information is available free of charge to trade support institutions, enterprises and research institutions in developing and developed countries. Please log on to: http://www.intracen.org/itc/market-insider http://www.marketinsider.org
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Copyright © Market Insider/ITC 2016. All rights reserved
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Index
Essential Oils ................................................................................................................................................... 4
Market Update & News .......................................................................................................................... 4
Product and Market Notes ......................................................................................................................... 9
Production of cinnamon oils in Sri Lanka ....................................................................................... 9
Coumarin – current situation and future prospects ................................................................ 15
Price Information ....................................................................................................................................... 17
Conventional essential oils ................................................................................................................ 17
Spice Oils .............................................................................................................................................. 17
Spice Seed Oils ................................................................................................................................... 17
Citrus Oils ............................................................................................................................................ 18
Herb Oils............................................................................................................................................... 18
Perfumery Oils ................................................................................................................................... 19
Price Information ....................................................................................................................................... 21
Organic essential oils ........................................................................................................................... 21
Spice Oils .............................................................................................................................................. 21
Spice Seed Oils ................................................................................................................................... 21
Citrus Oils ............................................................................................................................................ 21
Herb Oils............................................................................................................................................... 22
Perfumery Oils ................................................................................................................................... 22
Suppliers of Equipment ........................................................................................................................... 24
Suppliers to the African market ....................................................................................................... 24
Events Calendar .......................................................................................................................................... 31
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Essential Oils
Market Update & News
Firmenich’s biotechnology Clearwood ingredient wins industry innovation prize
Coconut billed as the top flavour for 2016
Firmenich announced coconut as its 2016 flavour of the year. According to the company, when coconut water hit the mass market between 2005 and 2008, the world took serious notice and since then, its presence in food and beverages has increased. Since 2010, the number of coconut flavored food and drink products increased by 104%, with an annual growth rate of 20%. The leading market categories tracked for coconut flavor launches in 2015 (YTD) include juice and juice drinks (13%), sweet biscuits/ cookies (10. 4%), cereal and energy bars (6%), and yogurt (4. 8%). Firmenich noted that the appeal of coconut probably lies in consumers’ attraction to the feelings of balance and well-being coconut evokes. Coconut is a seed whose flavor can be described as anything from toasted and sweet, to creamy and lactonic, to fatty and fresh. As with most perennial favorites, this versatility is part of the appeal. One reason for the variety of coconut flavors is the variety of ways to consume it. “This new generation of coconut flavors in particular is modern and redefined, adding freshness and giving a different spin to products if compared to the well-established ‘classic coconut’ flavors,” said Gerry Van Gerven, senior flavorist at Firmenich, Thailand. "Coconut is also a great team player, happy to take a supporting flavor role. Great examples are coconut with vanilla, coffee and chilies, while fruits like pineapple, lychee and mango are great blenders for drink concepts." Van Gerven added that coconut flavors and fusions can also be applied beyond drinks, from bakery and confectionary, to dairy and savory. Source: Firmenich
IFEAT Study tour for 2016 goes to USA
IFEAT runs an annual study tour, taking a group to a particular region of importance for essential oil and aromatics production. For 2016 the Study Tour will visit US states of Texas, Washington, Michigan and Indiana. Participants will visit essential oil and oleoresin producers, processors, distributors and users of the major aromatic botanicals in the region. These include peppermint, spearmint, cedar wood and dill oils, hops and oleoresins. The timing of the tour (13-21 August) has been selected to match the major harvesting and processing seasons – it is the peak period for peppermint and spearmint for which the USA is one of the most important suppliers to the global market. These tours offer a unique opportunity to see the industry and meet those actively involved – a huge learning opportunity. More information is available from IFEAT. Source: IFEAT
Givaudan celebrates ten years of ethical sourcing
Givaudan is proudly marking a milestone in its journey to sustainable natural ingredients with an event celebrating ‘Ten years of Ethical Sourcing’ in Paris from 18 to 22 January 2016. The event showcases a selection of innovations and inspirations among Givaudan’s key natural ingredients such as tonka beans from Venezuela, ylang ylang from Mohéli, vetiver from Haiti, patchouli from Indonesia and cistus from Spain. Givaudan began pioneering an ethical sourcing approach in the fragrance and flavours industry a decade ago. Starting out with partnerships with local producers, the Company today uses different sourcing models including its own collection networks. Givaudan’s Origination team creates a human chain from growers to consumers by deploying dedicated employees in the countries of origin, fostering best practices in sourcing and ensuring that producers and local communities benefit in the long-term from supplying the industry.
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Sourcing natural ingredients also provides new opportunities for creative stimulation and innovation. Exploring raw materials at the source and combining them with ingredients obtained through the latest techniques such as bioscience has led to innovations like Akigalawood®, a new natural product derived from patchouli, and Roasted Tonka, an intense aroma obtained through an exclusive roasting process. These techniques provide Givaudan’s perfumers and flavourists new ways of working with naturals and further enrich the palette of over 200 of the highest quality natural ingredients that Givaudan offers its customers, including sandalwood, tonka bean, benzoin, vanilla, ylang ylang, lavender, vetiver, patchouli and cistus. “We are proud to mark this milestone in our journey to sustainable natural ingredients. By taking a long-term approach to securing the most fragile natural supply chains and supporting local communities, Givaudan is working to create a virtuous circle in line with our 2020 strategy of responsible growth and shared success for customers, communities and the Company,” said Gilles Andrier, CEO. Key highlights from the past ten years:
2006 – Kick-off for the pioneering of an ethical sourcing approach within Givaudan
2008 – Partnership for sustainable sandalwood oil in Western Australia
2008 – Project on biodiversity for tonka beans with Conservation International in Venezuela
2009 – Support to benzoin harvesting communities through secondary education in Laos
2010 – Rural development programme for vanilla farmers in Madagascar
2010 – Project on ylang ylang quality and environmental conservation in Mohéli, Comoros
2012 – Cooperative and research partnership to preserve lavender and lavandin in France
2013 – Partnership with farmer cooperative and distiller for organic and fair-trade vetiver oil in Haiti
2014 – Patchouli collection network in Sulawesi, Indonesia and farming partnership in Borneo, Malaysia
2014 – Partnership with Biolandes for the sustainable production of cistus labdanum gum
2015 – Clove leaf oil collection network and partnership in Madagascar Company’s long-term commitment to sustainable sourcing of natural ingredients is further reinforced by the actions of the Givaudan Foundation. Launched in 2014, the non-profit organisation is dedicated to improving the social conditions of local communities through programmes for education, health and protection of the environment. About Givaudan Givaudan is the global leader in the creation of fragrances and flavours. In close collaboration with food, beverage, consumer product and fragrance partners, Givaudan develops tastes and scents that delight consumers the world over. With a passion to understand consumers’ preferences and a relentless drive to innovate, Givaudan is at the forefront of creating fragrances and flavours that ‘engage your senses’. The company achieved sales of CHF 4.4 billion in 2014. Headquartered in Switzerland with local presence in over 80 locations, the Company has more than 9,500 employees worldwide. Givaudan invites you to discover more at www.givaudan.com. Source: Givaudan
IFF rebrands its website
IFF has renewed its website – have a look; it’s interesting! And note how central sustainability and ethical sourcing is - this is increasingly common across the industry Source: IFF
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Kalsec® Achieves Organic Certification
Kalsec®, Inc. announces that its Denver City, TX plant has achieved organic certification by Oregon Tilth Certified Organic (OTCO), a leader in organic certification. Kalsec®’s Kalamazoo, Michigan manufacturing facility was organic certified by OTCO in 2015. The certification meets the United States Department of Agriculture (USDA) National Organic Program (NOP) and European Union standards. “Achieving these organic certifications allows Kalsec® the ability to expand our naturally-sourced ingredient portfolio to meet the increasing demand for cleaner label ingredients. This is an accomplishment of which all of our employees can be proud,” said Scott Nykaza, president and chief operating officer. According to Innova Market Insights, almost one of ten global new packaged food and beverages made an organic claim last year. The Organic Trade Association indicated sales of organic food and non-food products in the United States broke through another record in 2014, totalling US$39.1 billion, up 11.3 percent from the previous year. Kalsec®’s Denver City, TX facility specializes in the cultivation, harvest, dehydration and extraction of paprika, rosemary and carrot, as well as specialty herbs and spices. The facility leads the industry in innovative natural ingredient and sustainable processing practices with the manufacture of expeller pressed spice and herb extracts. Included in the expeller pressed product line are specialty pepper extracts such as ancho, capsicum, cayenne, chipotle, ghost, guajillo, habanero, jalapeno and pasilla. Kalsec® is the leading global producer of natural spice and herb flavour extracts, colours, antioxidants, and advanced hop products for the food and beverage industry. For more than 50 years, Kalsec® has consistently delivered high-quality; innovative ingredient solutions that make products look better, taste better and last longer. Kalsec® is headquartered in Kalamazoo, Mich., with facilities in the United States, Europe and Asia. For more information, visit www.kalsec.com. Source: Kalsec
Black pepper extract could fight fat by blocking cell formation
Researchers have unravelled the mechanism behind black pepper’s purported weight management properties after they revealed that piperine from black pepper extract may block fat cell formation. The supposed fat-fighting potential of black pepper may have been unravelled, after researchers revealed that the ‘pungent’ compound found in the spice could block the formation of new fat cells. The study – published in the Journal of Agricultural and Food Chemistry – identifies piperine from black pepper extracts as having potential to fight obesity by blocking the creation of fat cells (known as adipocytes). “Our findings suggest that piperine, a major component of black pepper, inhibits fat cell differentiation by down-regulating the transcriptional activity of PPARγ (and LXRα) and suppressing the expression of PPARγ (and LXRα),” said the researchers, led by Soo-Jong Um from Sejong University, Korea. Black pepper benefits: Black pepper and the black pepper plant have been used for centuries in traditional Eastern medicine to treat gastrointestinal distress, pain, inflammation and other disorders. Um and his colleagues noted that previous studies have indicated piperine reduces fat levels in the bloodstream. In addition to its benefits for weight management, piperine has been suggested to be involved in increasing the absorption of other nutrients in the body. The extract is also suggested to have anti-cancer properties, and could enhance cognitive functions and provide anti-depressant effects. Despite a long history of traditional uses, and new research suggesting wide ranging benefits, researchers still know little about how piperine works to aid weight management at the cellular level, said the researchers. Study details: Um and his colleagues investigated the underlying mechanisms of the fat-fighting activity of black pepper extract and its constituent piperine – finding that both black pepper extract and piperine strongly inhibited the fat cell differentiation of 3T3-L1 cell, without affecting cytotoxicity. “We found that Piper nigrum Linne [back pepper] extract and its constituent piperine reduce lipid storage in 3T3-L1 cells and block their differentiation into adipocytes.” They revealed that both black
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pepper extract and piperine reduced the expression levels of key transcription factors associated with adipogenesis – including PPARγ, SREBP-1c, and C/EBPβ. In doing so, the compound may also set off a metabolic chain reaction that helps keep fat in check in other ways, suggested the researchers. They added that the findings may lead to the wider use of piperine or black-pepper extracts in fighting obesity and related diseases. Source: Journal of Agricultural and Food Chemistry Volume 60, Issue 15, Pages 3853–3860, doi: 10.1021/jf204514a “Piperine, a Component of Black Pepper, Inhibits Adipogenesis by Antagonizing PPARγ Activity
UEB ‘Beauty of Sourcing with Respect’ Conference
The Union for Ethical BioTrade (UEB) conference ‘Beauty of Sourcing with Respect, will be held in Paris, France, 26 May 2016. Conference topics will include:
Ethical Sourcing of Biodiversity: o Market trends o Creating brand value o Access and Benefit Sharing (ABS)
The conference should be of interest to:
R&D, Regulatory Affairs, Sustainability, Marketing, Sourcing departments from cosmetics, pharmaceutical and food companies;
NGOs, Government and international agencies interested in private sector involvement in biodiversity and ABS.
Source: UEB
Singapore continues to develop as regional hub for flavors and fragrances industry
Takasago International Corp. has unveiled an S$60 million flavors and fragrances facility in Singapore, representing the company's largest Asian operation outside Japan, not to mention that company's largest halal development and production site in the company. The fully operational 22,000-square-metre facility, located at Sunview Road, houses flavors and fragrances creation capabilities, food applications, sensory, research and development and manufacturing. Takasago said the plant is the largest commercially operating plants in the flavors and fragrances industry in Asia (outside of Japan). The latest investment follows the S$40 million that the company had already invested since starting operations in Singapore in 1975. In addition, Takasago said the Singapore facility is the largest supplier of flavors in the republic to the halal market, with more than 90% of its output being certified by either Majlis Ugama Islam Singapura (MUIS) or Majelis Ulama Indonesia (MUI). The company said Takasago International Singapore will become the only global flavors and fragrances player to implement an automated storage and retrieval System in this region. With Takasago International Singapore now fully operational, the company has the capacity to deliver up to 30,000 tons of flavors and fragrances a year. This is more than a three-fold increase as a result in opening this new facility. Its existing facilities at Pandan Loop and Penjuru Road are currently still in operations. Takasago International Corporation was founded in Japan in 1920. For more than 95 years, Takasago has developed flavors and fragrances for some of the world’s most successful food, beverage, fine fragrance, household and personal care products. Takasago is a leading global company especially in the Asian region. The global Takasago organization maintains offices, production sites and R & D centers in 28 countries. Through its network of global research, production, creativity and marketing, the company develop products tailored to the needs of individual markets. Source: Takasago
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Environmental goals are key target for major F&F companies
Firmenich announced its environmental goals for 2020, pursuing the company's vision to become a carbon neutral company. The company will invest $15 million in renewable energy in order to double the current level of on-site electricity generated from renewable resources. By 2020, Firmenich aims to reach:
• 100% of electricity from renewable resources • Zero waste to landfill for 50% of manufacturing sites • 20% reduction in absolute carbon dioxide emissions • 25% decrease of water use in water stressed areas • 15% reduction in waste generation • Zero refrigerant R22 used
Firmenich received the DuPont Safety and Sustainability Award in 2015. Source: Firmenich
Australian sandalwood output set to expand substantially in 2016
Tropical Forestry Services (TFS) expects a 10-fold increase in the size of its next harvest. The company, which has an Indian sandalwood plantation in Kununurra, in the far north of Western Australia, said it planned to harvest 300 tons of sandalwood heartwood in 2016. TFS managing director Frank Wilson said while 300 tons was still "not a large amount", it would allow the company to supply new markets. "It makes a big difference. Up until now we've only had enough production to supply a few of our customers, the majority in the pharmaceutical industry," he said. "But with the increased harvest we will be able to extend that to a much broader range of our customer base in the Chinese wood manufacturing industry, the Middle East, India (and) the western European fine fragrance and cosmetics industries, which we already supply quite a lot of sandalwood oil to. "It's great because it gives us that capacity to start feeding some of the markets which we know we are in high demand from." Source: TFS
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Product and Market Notes
Production of cinnamon oils in Sri Lanka
Background
The cinnamon produced by Sri Lanka is Cinnamomum verum (syn. Cinnamomum zeylanicum). A range of other Cinnamomum species, collectively known as Cassia are also used as a source of the spice, and in fact dominate the market in terms of volume. Apart from small production of C. verum in other Indian Ocean islands (principally Madagascar and Seychelles), Sri Lanka is the only source of this product, which is widely referred to as Ceylon cinnamon. Cassia is produced by SE Asian origins – principally China, Indonesia, and Vietnam. The key differences between Ceylon cinnamon (hereafter referred to as ‘cinnamon’) and cassia are the low level of coumarin (a naturally occurring compound which can pose toxicity risks if consumed in excessive amounts) in cinnamon; and the fine (thin) bark of cinnamon which allows for the preparation of the added-value ‘quills’ (rolls of multiple layers of bark). In general usage of the spice, levels of coumarin are not a problem with cassia or cinnamon, but in some markets and products very high levels of the spice are used (particular biscuits in Germany and Scandinavian countries at Christmas for example) which can lead to concern about the levels of coumarin in the product. See the note at the end of this document for further information on the issue of coumarin content in the spice.
Cinnamon cultivation in Sri Lanka is concentrated in the SW quarter of the country, mainly along the coastal belt from Negombo to Matara, but has spread to inland areas in Ratnapura district. Total cultivated area is estimated in the range 25,000 to 30,000 ha, of which most, around 80% is in Southern Province. Most of the cinnamon cultivation is under smallholder management, and the sector provides a very important source of employment. It is estimated that there are around 250,000 cinnamon cultivators, 400,000 employees in the sector, and around 60,000 family units depend directly on the sector for their main source of income. Optimum cultivation conditions are temperature in the range 20 to 30
oC, rainfall of 1,250 to 2,500
mm/yr, and a freely draining soil. Bark is harvested twice a year, immediately after the end of each rainy season when the bark can be more easily removed, beginning when the tree is 3 years old. The economic lifespan of a cinnamon tree is 30 to 40 years. Yields are up to 450 to 500 kg/ha bark, and 10,000 kg/ha leaves. The key commercial products from cinnamon are:
Cinnamon quills
Cinnamon chips
Cinnamon featherings
Cinnamon leaf oil
Cinnamon bark oil Quills are the premium product, and are graded according to the thickness of the bark – fine, Mexican and Hamburg, with further subdivision based on the thickness of the quill. Chips are trimmings of unpeeled cut shoots, shavings of inner and outer bark, and odd pieces of thick bark, and are mainly used for distillation. Featherings are the inner bark of twigs and twisted shoots, and are used for grinding and also distillation of bark oil.
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Cinnamon quills – different grades
Bundles of cinnamon quills
Cinnamon oils The bark yields an oil with high cinnamic aldehyde content, while the leaf oil is high in eugenol. (There is also an oil from the root, with a high percentage of camphor, but this is not a commercial product.)
Cinnamon bark oil Cinnamon bark oil is a very expensive essential oil, with price depending on the material used to distill the oil. Quills produce the best oil, but quillings (broken pieces of quills of all grades) are more economic to distill as these are otherwise used for grinding. The freshness of the feedstock is the key determinant of the quality of the oil produced. Traditionally distillation is by hydro-distillation, but steam distillation is being increasingly used (where steam is generated in a separate steam boiler). Cinnamon bark oil is a yellowish to brownish liquid, becoming darker with age and with exposure to the air, with the characteristic odour of cinnamon – powerful, warm, spicy, lingering odour, with a sweet
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and spicy taste. The main uses are in food flavour, beverages, pharmaceutical preparations, cosmetics and perfumes. Distillation takes around 4 to 5 hours, and the yield of oil is in the reange 0.5 to 0.7%. The oil is priced according to its aldehyde content, the higher the cinnamic aldehyde content the better the quality the higher the price, with current prices in the range US$150 to $200/kg. The oil contains a very large number of compounds – the main ones of which are shown in the Table below:
Principal components of Cinnamon bark oil
Compound % content in oil
Trans-cinnamic aldehyde 50-70%
Cinnamic acetate 2-7%
Eugenol 3-25%
Eugenyl acetate 0-0.3%
Beta-caryophellene 2-7%
1-8 ceneol 1-3%
Linalool 2-7%
Bezyl benzoate 0.5-3%
Safarol 0-0.3%
There are a range of standards for Cinnamon Bark Oil. Typically it is defined as the product as obtained by steam distillation from the inner dried bark of the clipped cinnamon shrub, with oil characteristics of: Specific gravity at 25
o/25
oC: 1.010 to 1.030
Optical rotation at 20oC: 0
o to -2
o
Refractive index at 20oC 1.573 to 1.591
Aldehyde content: 55 to 78% w/w, calculated as cinnamic aldehyde Solubility in alcohol (70% at 25
oC): Soluble in 3 and more volumes
Production and export of cinnamon bark oil from Sri Lanka has been rising over the past 5 years, from previous levels of around 7 tons/yr to current levels of around 15 tons/yr. The principal market for this product is France. Cinnamon leaf oil Cinnamon leaves are obtained as a by-product of the cinnamon industry. When the shoots are harvested for bark, the leaves and twigs are trimmed in the field. The leaves are left in the field for 3 to 4 days before distillation. Leaves are gathered up in ‘bundles’ – each bundle is around 40 kgs in weight. Large stills are used, with around 7-8 bundles (around 300 to 350 kgs) being used for each distillation. Distillation is carried out in traditional wooden still vessels, with the steam generated in a separate boiler. Distillation takes around 6 to 7 hours, and the yield of oil is around 1%.
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Cinnamon leaves drying in field
Cinnamon leaf bundles, awaiting distillation
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Traditional wooden still bodies for distillation of leaf oil
Distillation of cinnamon leaf oil Cinnamon leaf oil is graded according to eugenol content. Sri Lankan cinnamon leaf oil specifies a eugenol content of 75-80% with a maximum of 5% cinnamic aldehyde. The major components of leaf oil are shown in the Table below:
Principal components of Cinnamon leaf oil
Compound % content in oil
Trans-cinnamic aldehyde 1-5%
Cinnamic acetate 0.2-2%
Eugenol 70-80%
Eugenyl acetate 1.5-4%
Beta-caryophellene 2-5%
1-8 ceneol 1-3%
Linalool 2-7%
Bezyl benzoate 0.5-3%
Safarol 0-0.3%
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The International Standard for cinnamon leaf oil is ISO 3524. A typical standard for cinnamon leaf oil is: Specific gravity at 25
o/25
oC: 1.030 to 1.050
Optical rotation at 20oC: +1
o to -2
o
Refractive index at 20oC 1.529 to 1.537
Eugenol content: 70 to 85% w/w, calculated as cinnamic aldehyde Solubility in alcohol (70% at 25
oC): Soluble in 1.5 and more volumes
Within Sri Lanka, eugenol content varies by production area – it is reported that oils from the Meetiyagoda area, for example, would almost always have a eugenol content of over 80%, while oils from the Matara area would rarely reach these levels. Prices for cinnamon leaf oil are in the range US$13 to US$17/kg. Production and export levels are generally in the range 250 to 300 tons/yr. The US is the major market, taking over 50% of all production, followed by UK and Germany. Organic and Fair Trade production Currently there are estimated to be around 1,200 ha of certified organic cinnamon production in Sri Lanka – around 5% of the total area planted to cinnamon. In 2014, 1.5 tons of organic cinnamon bark oil was exported, and 2 tons of organic leaf oil. It is expected that these quantities will increase further with time.
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Coumarin – current situation and future prospects Background Permitted levels of coumarin in foods are controlled by the EU Flavourings Directive 88/388/EEC and subsequent modifications. The maximum allowable level of coumarin in foods (as a naturally occurring ingredient in the food) is set at 2 mg/kg of the foodstuff (ie 2 ppm)
1. As a rough guide, the limits allow
around 0.5 g cassia/kg of foodstuff. Cassia, naturally, has high and variable coumarin levels; cinnamon has very low to zero levels of coumarin. High application levels of cassia with high coumarin content can lead to the regulatory limits being grossly exceeded – there are reports of product tests giving results in the range 22 to 77 mg/kg, far above the regulatory limit of 2 mg/kg. The issue for cassia is both the high levels and the variability. Tests of a range of samples showed coumarin content in the range 2,100 to 4,400 mg/kg of cassia (ie 2.1 to 4.4 gms/kg, 0.2 to 0.4%). Where manufacturers are using high levels of cassia in a product, as in the German cinnamon biscuits, each batch of cassia has to be tested for coumarin content and the amout added to the product adjusted to ensure that coumarin content in the final product will be within regulatory limits. Clearly this is not a viable strategy for efficient industrial production, and the formulation must be changed in some way. Coumarin levels in cinnamon, even when present, are not an issue. Levels of coumarin found in cinnamon are typically less than 15 mg/kg of the spice (compared with over 2,000 mg/kg for cassia). It is important to note that retail sales of the spice are exempt from the regulations, and foods cooked and consumed on the same premises are also expected to remain exempt from the regulations. Coumarin levels are therefore not an issue for whole and ground spice for retail sale, or for restaurants etc in the food service industry. In these 2 critical market areas for cinnamon, cassia is not disadvantaged by the regulatory environment. Current Situation There is a move to change the basis of the permitted level of coumarin to a Tolerable Daily Intake (TDI), based on a persons consumption and body weight, rather than a simple measurement of content in a food with no reference to how much is eaten and the consumer. The proposed TDI of coumarin is 0.1 mg/kg body wt. A TDI is a more logical measurement, but increases the problems for the industry. For a 50 kg person, the TDI would be 0.5 mg/kg coumarin, equivalent to around 1 g cassia/person/day. However, limits for children would be much lower – and this can be an important factor, as many of the issues surround consumption of sweet biscuits – much liked by children and who may eat more than adults. Although the basis of the TDI is dietary intake, it has to account for all sources of coumarin, not just from food, and it is becoming clear that cosmetics are an important source of coumarin
2, and
herbal/medicinal/food supplements based on cassia may also deliver very high doses of coumarin. For cosmetics, there are no limits on the addition of coumarin, although as the substance is an allergen its content must be declared if above a certain level. It is clear that normal use of creams, perfumes, skin gels etc can result in coumarin intake levels up to half the recommended TDI. Coumarin is easily absorbed through the skin, and while there is no research yet to show that coumarin absorbed through this route has hepatotoxic effect, it must be assumed that it does until shown otherwise. Use of cassia in herbal/food supplements can also result in the ingestion of very high levels of cassia accounting for a substantial proportion – or exceeding – the recommended TDI. Both the authoritative German Commission E and the WHO Monographs on cinnamon and cassia recommend a daily dose in the range 2 to 4 gms – which would give a very high dose of coumarin if cassia is used.
1 It is not allowed to add coumarin to foods. Exceptions to the general limit are: 10 mg/kg in certain types of caramel confectionary; 50 mg/kg in chewing gum; 10 mg/kg in alcoholic beverages, 2 Added as a pure compound, as a fragrance ingredient.
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Future Prospects Regulatory limits for coumarin will certainly not be relaxed and are likely to tighten in the future as the scope and scale of other sources of coumarin outside food usage becomes clear. Given the multinational trade of the major spice companies, the level of attention given to coumarin in Germany is likely to transfer to the other countries in Europe. It is possible that the regulatory regime will move to one based on a TDI for coumarin of 0.1 mg/kg body wt but this would make compliance with the regulatory environment more difficult for manufacturers. As a result of the regulatory environment, a small part of demand will – and clearly already is – transfer from cassia to cinnamon, but the main impact is likely to be substantially increased use of manufactured (natural) flavourings in the food manufacturing industry, where the coumarin content is kept to a low level, with the use of ground cassia restricted to low levels. The issue of coumarin content is an issue for the manufacturing/ processing industry, and they have the option to move a substantial proportion of demand to prepared flavourings, away from direct use of the natural spice. The herbal/food supplements sector must offer considerable potential for the replacement of cassia-based product with cinnamon-based product, but research will be needed to show that cinnamon can deliver the same benefits as are claimed for cassia.
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Price Information
Conventional essential oils
PLEASE REMEMBER THAT THESE ARE ONLY PRICE INDICATIONS.
Price indications collected from the markets are given for a range of essential oils, below. The oils are grouped for convenience only into Spice Oils, Seed Oils, Citrus Oils, Herb Oils and Perfumery Oils. Prices are wholesale for quantities of 25kg or more unless otherwise stated.
Spice Oils Product Origin/Grade Prices per KG (US$) Clove bud Indonesian $21/kg 200kg lots
Indian $84/kg 1 kg lots
Madagascan $75/kg 1 kg lots
Clove stem Indonesian $15/kg container
India $50/kg
Madagascar $36/kg 200 kg lots
Clove leaf Indonesian min. 73% $11.00/kg, container
Indonesian min. 80% $12.50/kg
Indonesian min. 82% $13/kg
Madagascan $17/kg
Indonesian $46/kg
Indonesia $18/kg container
Cinnamon bark Sri Lankan 60/65% n/a
Cinnamon leaf Sri Lankan $70/kg 1 kg lots
India $20/kg
Cassia bark China $35/kg; $70 1 kg lots
Black pepper Sri Lankan $218/kg 1 kg lots
Indian $125/kg; $195 1 kg lots
Nutmeg Indonesian (myristicin 7%) $30/kg
Indonesian(myristicin 2%) $27/kg
Indonesian (safrole free) $62/kg
Ginger Chinese $105/kg
Indonesia $95/kg
Indian $80/kg
Indonesia (red) $98/kg
Pimento leaf Jamaican $140/kg
Jamaican $90 container
Pimento berry Jamaican €210/kg
Jamaican $154 1 tonne lots
Cardamom Guatemala $185/kg container $210/kg spot
Spice Seed Oils Product Origin/Grade Prices per KG (US$) Aniseed China $13-16 CIF NW Europe;
$75/kg 1 kg lots
India $25/kg
Star Anise India $120/kg
Coriander seed Russian $200/kg
Coriander herb Russian $100/kg drum
Cumin seed Egypt $285/kg 1 kg lots
18 Market Insider
Essential Oils & Oleoresins – January 2016
Citrus Oils Product Origin/Grade Prices per KG (US$) Orange (sweet) Brazilian $16/kg; $30/kg 1 kg lots
Italy (b/orange c/pressed) $33/kg
Brazil (pera) $7/kg container
Orange (bitter) Italian (c/pressed) $45/kg
Bergamot oil Ivory Coast/Italy $80/kg; $135/kg 1 kg lots
Lemon Italian $58/kg 1 kg lots
Italian (c/pressed) $35
Argentina $55-$58/kg container
Brazil $55/kg
Lime (distilled) Italian n/a
Mexico/Peru $46/kg container; $62/kg
Lime (cold pressed) $25/kg
Mandarin (red) Italy $80/kg
Grapefruit (pink) Argentina $42/kg; $50/kg 1 kg lots
Grapefruit (white) France $40/kg
Herb Oils Product Origin/Grade Prices per KG (US$) Basil Comores $125/kg
Egypt $82/kg; $150/kg 1 kg lots
Lavender Bulgaria $96/kg
French $250/kg
English $200/kg
Russia $95/kg drum
Lavendin French Grosso $30/kg
Spike Lavender Spain $110/kg
Mints Indian piperita $27/kg
India, mentha arvensis crude, L-menthol 72%
$13/kg
Menthol Indian, bold crystals $19/kg
Indian, medium crystals $15/kg
China $18/kg
Peppermint menthofuran 3% China $23.50/kg
Peppermint China $15/kg container
Peppermint dementholised Indian $13/kg
Menthone 80/20 Indian $16/kg
Menthone 90/10 Indian $19/kg
Spearmint 60% carvone China $23/kg
Chamomile (German) German blue $670/kg
Morocco (wild) $450/kg
Egypt (blue) $1,000/kg
Chamomile (Roman) UK $1000/kg
Sage Croatia $130/kg
Rosemary Portugal/Spain/Tunisia $55
Spain $68/kg drum
France $78
Marjoram Spain (wild) $210/kg 1 kg lots
Thyme Spain $67/kg; $85 1 kg lots
19 Market Insider
Essential Oils & Oleoresins – January 2016
Perfumery Oils Product Origin/Grade Prices per KG (US$) Eucalyptus globulus & other high cineole types
China $13/kg container; $35/kg 1 kg lots
Australian $44/kg
China $38/kg 1kg lots
Madagascar $31/kg
Eucalyptus citriodora China $49/kg 1 kg lots
Madagascar $25/kg
Litsea cubeba Spain $22/kg
China $21/kg container
Ylang ylang Comores: Extra S n/a
Comores : Première $225/kg
Comores : Deuxième $180/kg
Comores : Troisième $95/kg
Comores: Complet $150/kg 1 kg lots
Madagascar (grade II) $80/kg
Ylang (cananga) Indonesia $61/kg 1 ton lots
Patchouli - Indonesia Sulawesi min 26% pa $48/kg
Sulawesi min 30% pa $51/kg
Sulawesi min 30% pa, light $52/kg
Sumatra min 30% pa $62/kg
Sumatra min 32% pa $67/kg
Sumatra min 34% pa $72/kg
Sumatra min 30% pa, light $64/kg
Rose Bulgaria $5,750/kg
Geranium Egypt $125/kg
Egypt $120/kg
China $155/kg
Madagascar $310/kg
Rose Geranium Madagascar/France $225/kg
Niaouli (Cineole 1,8) (Malaleuca
quinquenervia type I) Madagascar $16/kg; $60/kg 1 kg lots
Niaouli Viridiflora (Malaleuca
viridiflora type II) Madagascar $20/kg
Petitgrain Paraguay $58/kg drum; $98/kg 1 kg lots
Sandalwood India $2,900/kg
East Indies $2,500/kg
Australian $2,025/kg
Cedarwood USA $52/kg
China $13/kg container; $50/kg 1 kg lots
Frankincense Somalia/France $270/kg
Citronella Chinese $18/kg container; $23/kg; $53 1 kg lots
Sri Lanka $40/kg container
Indonesia $16/kg
Indian $18/kg
Lemongrass Indian $16/kg container; $37/kg 1 kg lots
Madagascar (C. giganteus) $55/kg
Palmarosa Indian $38/kg; $130/kg 1 kg lots
Vetiver Indonesian $180/kg; $380/kg 1 kg lots
Indonesian $190 rectified
Indonesian, molecular dist. $225/kg
Tea Tree Australia $44/kg; $90/kg 1 kg lots
Australia, lemon scented $140/kg
20 Market Insider
Essential Oils & Oleoresins – January 2016
Product Origin/Grade Prices per KG (US$) Guaiacwood Paraguay $25/kg drum
Fennel, bitter Spain $97/kg
Juniperberry India $120/kg; $260/kg 1 kg lots
Myrrh India (extract) $133/kg
India (distilled) $270/kg; $395/kg 1 kg lots
21 Market Insider
Essential Oils & Oleoresins – January 2016
Price Information
Organic essential oils
PLEASE REMEMBER THAT THESE ARE ONLY PRICE INDICATIONS. Price indications collected from the markets are given for a range of essential oils, below. The oils are grouped for convenience only into Spice Oils, Seed Oils, Citrus Oils, Herb Oils and Perfumery Oils. Prices are wholesale for quantities of 25kg or more unless otherwise stated.
Spice Oils Product Origin/Grade Prices per KG (US$)
Clove bud Indian $150/kg
Clove leaf Indian $75/kg
Cinnamon bark Sri Lankan $420/kg
Cinnamon leaf Sri Lankan $110/kg
Nutmeg Indonesian $172/kg
Ginger $270/kg
India $170/kg drum
Spice Seed Oils Product Origin/Grade Prices per KG
Star Anise China $180/kg
Cumin seed Egypt $90/kg
Citrus Oils Product Origin/Grade Prices per KG Orange (sweet) Italian (c/pressed) $36/kg
Orange (bitter) Italian (c/pressed) $135/kg
Bergamot Italy (c/pressed) $195/kg
Lemon Italian (c/pressed) $60/kg
Italian (c/pressed) $71/kg
Argentina $75
Mandarin (red) Italy $225/kg
Mandarin (green) Italy $187/kg
Clementine Italy $120/kg
Petitgrain (C. aurantium) Paraguay $110/kg
22 Market Insider
Essential Oils & Oleoresins – January 2016
Herb Oils Product Origin/Grade Prices per KG
Basil Egypt $187/kg
India n/a
Lavender France $210/kg
Lavendin French Grosso $55/kg
Mint, peppermint USA $90/kg
India $65/kg drum
Mint, Cornmint India, mentha arvensis $52/kg
Mint, spearmint, M. spicata USA $112/kg
Chamomile (German) Nepal $780/kg
India $1,250/kg
Chamomile (Roman) Hungary $1,500/kg
Sage Croatia $240/kg
Rosemary Spain $42/kg
Tunisia $25/kg
Marjoram Spain $330/kg
Thyme Hungary $300/kg
India $65/kg
Fennel India 130/kg
Perfumery Oils Product Origin/Grade Prices per KG Eucalyptus radiata & other high cineole types
China $64/kg
E. globulus India $45/kg (60%)
India $50/kg (80%)
E. polybractea Australian $135/kg
E. smithii South Africa $75/kg
Eucalyptus citriodora Brazil $52/kg
India 46/kg
Litsea cubeba Spain $35/kg
Ylang ylang Comores: I $225/kg
Comores : II $180/kg
Comores : III $210/kg
Comores: Complet $330/kg
Patchouli Indonesia $175/kg;
Geranium Egypt $375/kg 1 kg lots
Sandalwood Sri Lanka $1,950/kg 1 kg lots
Cedarwood USA $63/kg
Naouli $97/kg
Ravinsara Madagascar $275/kg 10 kg lots
Frankincense Somalia/France $525/kg 1 kg lots
India (B. serrata) $78/kg drum
Pine (P. silvestris) Hungary $190/kg
Citronella Sri Lanka $100/kg
India $63/kg
Lemongrass Nepal $75/kg
Palmarosa $80/kg
India $70/kg
Vetiver Indonesian $450/kg 1 kg lots
Indian $350/kg
Tea Tree Australia $90/kg;
23 Market Insider
Essential Oils & Oleoresins – January 2016
Product Origin/Grade Prices per KG Australia, lemon scented $225/kg
Fennel, sweet Bulgaria $150/kg
Juniperberry India $225/kg
Myrrh Africa $1,800/kg
24 Market Insider
Essential Oils & Oleoresins – January 2016
Suppliers of Equipment
Suppliers to the African market The distillation and extraction industry in Africa is relatively small and localised outside of the North African centers of Egypt and Morocco, and Southern Africa (South Africa, Swaziland). New entrants to the industry can find it hard to identify suppliers of equipment (stills, condensers, extractor vessels etc) in stainless steel, steam boilers, and other necessary materials (drums, jugs, filter papers etc). The development of the industry in Africa would benefit greatly if there was greater sharing of information on the location of suppliers. New entrants would find it easier to identify necessary suppliers, and the concentration of orders on particular suppliers would encourage the development of skills and expertise – this is particularly necessary in the areas of fabrication of stainless steel vessels and condensers. Some contacts of companies involved in the manufacture of distillation/extraction equipment or the capability to do so (primarily the capability to work with stainless steel) or supply of materials based in East Africa are given below. The Newsletter would welcome information from Readers on other suppliers of relevant equipment and materials from all regions of Africa, so that the listing can be expanded. Please send any information to [email protected] The contacts are provided as a service only. NO RECOMMENDATION IS IMPLIED. 1. MANUFACTURE OF STAINLESS STEEL DISTILLATION EQUIPMENT: KENYA: ASL – Heavy Fabrication Division Ramco Industrial Park Mombassa Road PO Box 18639-00500 Nairobi. Kenya Tel: +254 20 821567/820296/820394 Fax: +254 20 820169/651893 [email protected] Attn: Mr Ve Balamurali, General Manager Warren Enterprises Ltd PO Box 8251 Nairobi. Kenya Tel: +254 20 8561 932/3/4 Fax: +254 20 8561 013 Attn: Mr S Ramaswamy, Managing Director Morris Steel & Company Mogadishu Road PO Box 18310 Nairobi. Kenya Tel: +254 20 533 627 Attn: General Manager
25 Market Insider
Essential Oils & Oleoresins – January 2016
UGANDA: Specialised Welding Services (previously Kasise Kleinsmedie Uganda Ltd) Jinja Road, Plot 96 PO Box 40115 Nakawa Vocational Training Center Kampala Uganda Tel: +256 (776) 405060/405070/405080 +256 (772) 227 003 (Samantha Moray) [email protected] Attn: Samantha Moray, General Manager www.sws.co.ug MADAGASCAR: Societe Aris Trading Lot VB 81X Ambatoroka 101-Antananarivo. Madagascar Tel: +261 20 24 264 96 Fax: +261 20 22 290 24 [email protected] Attn: Mr James Davidson ATICOM Lot IT 91A Itaosy 102 Antananarivo – Atsimondrano. Madagascar Tel: +261 32 07 744 34 [email protected] Attn: Josoa Andriamorasata SOUTH AFRICA: EDESA PO Box 123 Riebeek Kasteel 7306 Western Cape. South Africa Tel: +27 (82) 334 3324 [email protected] Attn: Werner Bester Manufacture of distillation equipment and sales of used equipment. BENCO PLANT & ENGINEERING (PTY) Ltd 159 Van Eeden Crescent, Rosslyn, Karin Park P O Box 59. Pretoria, Gauteng. South Africa Tel: +27 (12) 541-0398 Fax: +27 (12) 541-0399 Attn: Sloam Durbach Manufacturer of distillation equipment and steam boilers POWERSAVE PO Box 699 Hilton 3245. South Africa Tel (cell): +27 82 493 8670 Fax: +27 33 34 33 755 Attn: Greg Rowe [email protected] Manufacture of steam distillation plants Henry S Komar & Associates CC
26 Market Insider
Essential Oils & Oleoresins – January 2016
2 Hebel Road, Roodepoort, Gauteng, South Africa Postal address: PO Box 994, Honeydew 2040, South Africa Tel: +27 11 760 2718 Fax: +27 11 760 1079 Attn: Stan Kumar, CEO [email protected]; [email protected] www.komar.co.za Manufacture of stainless steel distillation and processing equipment. Also sales of secondhand equipment. The Process Team CC 37 Nelson Road, Amanzimtoti Kwa-Zulu Natal 4126. South Africa Attn: Peter Myburg Design and manufacture of stainless steel distillation equipment. 2. SUPPLIERS OF STEAM BOILERS MADAGASCAR ARTICOM Lot IT 91A Itaosy 102 Antananarivo – Atsimondrano. Madagascar Tel: +261 32 07 744 34 [email protected] Attn: Josoa Andriamorasata ARTICOM make a simple, low pressure, wood fired steam boiler. KENYA: Industrial Boiler Products Co. Ltd. Kampala Road, Industrial Area Nairobi, Kenya. +254 733 700175 [email protected] [email protected] Peter Fernandes www.ibp.co.ke Indian manufactured steam boilers; biomass fired. Boiler Consortium Africa (BCA) Ltd PO Box 60780. Nairobi. Kenya Tel: +254 20 557837/ 536793/ 4349310 Tel: +254 722 750131/ 703511/ Fax: +254 20 735 331177 Barry Corlines [email protected] www.boilersafrica.com BCA design, manufacture and commission boilers, included wood fired steam boilers, and are agents for Riello in East Africa.
27 Market Insider
Essential Oils & Oleoresins – January 2016
SOUTH AFRICA: Combustion Technology South Africa PO Box 30047. Tokai, 7966 Cape Town, South Africa Tel: +27 21 715 3171 Fax: +27 21 715 6297 www.combustiontechnology.co.za Combustion Technology are the exclusive Southern African distributors of Riello burners and Garioni Naval Boilers. BENCO PLANT & ENGINEERING (PTY) Ltd 159 Van Eeden Crescent, Rosslyn, Karin Park P O Box 59. Pretoria, Gauteng. South Africa Tel: +27 (12) 541-0398 Fax: +27 (12) 541-0399 Attn: Sloam Durbach Manufacturer of distillation equipment and steam boilers CAPE BOILER 16 Natal Street, Parden Island, Cape Town, South Africa Tel: +27 21 511 6652 Fax: +27 511 4415 Attn: Mr Nic Kellerman INDIA: Firetech Boilers Pvt Ltd FIRETECH HOUSE, No.211, 2nd Cross, 38th Main, B.T.M Layout, 2nd Stage, Bangalore 560 068. India Tel: +91-80-6683686; Fax: +91-80-6683921 Email: [email protected] Manufacture of wood fired steam boilers. Indian manufacturer, but has supplied boilers to Africa. AUSTRIA: Binder GMBH Mitterdorferstr. 5 8572 Barnbach Austria Email: [email protected] Tel: +43 3142 22544-0 Fax: +43 3142 22544-16 www.binder-gmbh.at Binder Agents in UK: Wood Energy Ltd, Severn House, 1-4 Fountain Court, Bradley Stoke, Bristol. BS32 4LA www.woodenergyltd.co.uk Kohlbach Group Grazer StraBe 23 A-9400 Wolfsberg Austria Email: [email protected] Tel: +43 4352 2157-0 Fax: +43 4352 2157-290 www.kohlbach.at
28 Market Insider
Essential Oils & Oleoresins – January 2016
USA: Hurst Boiler & Welding Company, Inc. 100 Boilermaker Lane Coolidge, GA 31738-0530 USA Phone: +1 229-346-3545 Fax: +1 229-346-3874 Email: [email protected] www.hurstboiler.com 3. SUPPLIERS OF MATERIALS AND EQUIPMENT (a) Forklift trucks/pallet trucks Forktruck Solutions 16 Kiewiet Close, Okavango Park, Brackenfel 7560, Cape Town. South Africa Postal address: PO Box 3221, Durbanville 7551. South Africa Tel: +27 21 982 1142 and +27 21 981 2649; Cell: +27 83 2848 557 Fax: +27 21 982 1141 Attn: Dirk van der Westhuizen [email protected] www.forktrucksolutions.co.za Sales and rental of new and used forklift trucks. Also pallet jacks/stackers and range of other warehouse equipment. (b) Hoists and lifting equipment Blue Cranes, Crane House, 10 Mansell Road, Killarney Gardens, Minerton, Cape Town, South Africa Postal address: PO Box 702, Melkbosstrand 7437. South Africa Tel: +27 21 556 0498/9 Fax: +27 21 556 0486 Attn: Mr Kobus Steyn [email protected] www.bluecranes.co.za Manufactures full range of hoists, beam girder cranes and lifting equipment. Sole supplier of Liftket electric chain hoists and wire rope hoist units. Repairs and spare parts supply service. Supply of associated slings, chains, blocks etc. (c) Essential oil drums: Greif supply a range of steel and coated drums, and are present in 45 countries around the world. Greif Kenya Ltd Box9036 - Unga Street Shimanzi – Mombasa. Kenya Tel: +254 41 2495591 Fax: +254 41 2494038 [email protected] Attn: Pascal Wanyonyi
29 Market Insider
Essential Oils & Oleoresins – January 2016
Greif Nigeria Ltd Apapa, Nigeria Phone +234 (01) 587 0866 Fax +234 (01) 587 3084 [email protected] Attn: Olukunle Obadina, Greif South Africa Ltd Vanderbijlpark, South Africa Phone +27 (0) 16 930 1100 Fax +27 (0) 16 930 1106 [email protected] Attn: Carl Williams Website: www.greif.co.za Greif Mozambique Maputo. Mozambique Phone +258 21 720153 Fax +258 21 720724 [email protected] Greif Egypt Cairo, Egypt Phone +20 2588 1110 Fax +20 2593 3889 E-mail: [email protected] Attn: Ayman Korra Greif Algeria Arzew, Algeria Phone + 213 41473723 / + 213 41473724Fax + 213 41473730 E-mail: [email protected] Attn: Mohamed Gherbi China: Guangzhou New Jinrong Coopery Co. Ltd. No.7 Huancui xi road Cuishanhu new district Kaiping Guangdong. China Ms. Lucinda Lux
Tel：+86 159 14338971,+86 18620468156, 0750-2889978
Fax: +86 7502889978 Email: [email protected]; [email protected] SKYPE: xpyllj74 India: Al-Can Exports Pvt Ltd Sheetal Industrial Estate, Kashimira Road, Bhayander East District, Thane 401 105 India. Tel: +91 22 2819 3122 Fax: +91 22 2814 2477 Email: [email protected] Large range of aluminium flasks and bottles.
30 Market Insider
Essential Oils & Oleoresins – January 2016
France: Tournaire SA 70, Route de la Paoute Le Plan. BP 71004 06131 Grasse Cedex France Tel: +33 493 09 34 34 Fax: +33 493 09 34 00 Email: [email protected] Tournaire do a very wide range of aluminium bottles. (d) Secondhand/used equipment Secondhand equipment, particularly stills and condensers, can represent very good value. Details are given for 2 companies which have experience of shipping worldwide, and sometimes have distillation equipment in stock. Perry Process Equipment Ltd Station Road Aycliffe Business Park Newton Aycliffe County Durham. DL5 6EQ. UK Phone: +44 1325 315111 Fax: +44 1325 301496 [email protected] Website: www.perryprocess.co.uk Perry Process Equipment is the European headquarters of the Perry Group of companies, which has operations around the world and is one of the worlds largest dealers in secondhand process equipment. Centriplant Ltd Littlemead Industrial Estate Alfold Road Cranleigh Surrey. GU6 8ND UK Phone: +44 (01483) 271507 Fax: +44 (01483) 278183 Contact: Mark Williams [email protected] Website: www.centriplant.co.uk Centriplant has distillation plants on an occasional basis, but always have a range of stainless steel tanks, and bottling/packing lines that could also be of interest to producers.
31 Market Insider
Essential Oils & Oleoresins – January 2016
Events Calendar 7
th Annual Bio-Based & Sustainable Products Summit
13-14 January 2016. San Diego, USA www.infocastinc.com/events/biobased-chemicals Cosme Tokyo 2016 20-22 January 2016. Tokyo, Japan www.cosmetokyo.jp/en/ex Cosme Tech 2016 20-22 January 2016. Tokyo, Japan www.cosme-i.jp/en International Spice Conference 21-24 January 2016. Goa, India www.internationalspiceconference.com American Spice Trade Association Annual Meeting 10-13 April 2016. Scottsdale, AZ, USA www.astaspice.org Beauty Eurasia 2016 21-23 April 2016. Istanbul, Turkey www.beauty-events.com/Beauty-Eurasia Cosmobeaute Vietnam 21-23 April 2016. Saigon, Vietnam www.beauty-events.com/Cosmobeaute-Vietnam World Perfumery Congress 2016 13-15 June 2016. Florida, USA http://wpc.perfumerflavorist.com Cosmobeaute Asia 18-21 July 2016. Kuala Lumpur, Malaysia www.beauty-events.com/Cosmobeaute-Asia BiobasedWorld Tradeshow 15-16 February 2017. Cologne, Germany www.boiobasedworld.de/en/home.html
