VOL. 01, NO.1 | FEBRUARY 2018
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Fragrances
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CONTENTS VOL. 01, NO.1 | FEBRUARY 2018
P.7 Editors Note
P.17 2 Why is fragrance business the most profitable one? Because it’s only
P.32
here that you can make dollars out of ‘scents’
EXHIBITIONS & EVENTS
3 Flavours & Fragrances Expo 2018
4 Global Pack 2018
WIDE ANGLE
6 Fruit wine market- worldwide industry analysis and
new market opportunities till 2024
10 Aroma chemicals market share by type, production, revenue,
growth by type & analysis by regions 2017-2022
16 Achema trendreport particle characterisation provided a
learning curve for flavours & fragrances industry and others too
EXPERT VIEW
20 Flavours & fragrances: tracing this intrinsic relationship
between man and natural resources
24 Promoting business enabling medicinal and aromatic plants
in the Indian Himalayan region: role of government, non-
government and community based organizations
SPECIAL FEATURE
32 Indian food fantasies: flavours & fragrances dominate the
culinary experience
36 The solemn mystique of Incense
41 Flavours & Fragrances Market In India Holds Great
Potential For Higher Growth
GUEST COLUMN
42 Aromatic crops drying and flavoured water by using
solar energy
INDUSTRY
45 Frutarom deepens and expands its penetration into the
growing and profitable market of natural active fine
ingredients for the cosmetics industry
FLAVOURS & FRAGRANCES
47 Dried herbs and spice mixes
P.47
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Editors Note
Publisher & Chief Editor Why is fragrance business the most
Melwyn Fernandes profitable one? Because it’s only here
that you can make dollars out of ‘scents’
Associate Editor
Lidwina Fernandes The perfumery business is a huge
industry worldwide and an
Editorial Consultants evolving one at that. The use of
Dr. Sitaram Dixit fragrances has been associated with
Dr. Jyoti Marwah mankind from times immemorial. It is
not just intrinsic to human, but even
Dr. Renuka Thergoankar to animal nature, to associate closely
with the sense of smell. Many species
Marketing & Advertising of animals use the sense of smell to
Jasvinder Soor perform elementary tasks. The smell
of food, the smell of the enemy and
Media & Activations even the smell of a willing mate often
Brenda Subramani de ne animal nature aptly.
Layout/Graphic Designing In common usage, fragrances are worn by people on their clothes
Akash Prajapati or on their body. After shave lotions, deodorant sprays and roll-ons
are in direct contact with the skin of people, while other fragrances
Subscription & Distribution are dabbed on to clothes. There is a whole range of fragrances that
Ulhas Lad are in regular use among people across the globe. The smell of food,
for example, is central to the gourmet’s fare. The aroma of food excites
Disclaimer: All material printed in this publication is the sole property of the senses and prepares the taste buds for a grand meal ahead. While
Flavours and Fragrances World. Printed matter-text, photos, graphics- in most cases the aroma is natural, there is also a huge industry at
contained in this publication is from contributors and not necessarily of the work preparing and perfecting food aromas to use in the appropriate
publisher. Despite careful checking we accept no liability or responsibility situation at the appropriate time.
to any person for any costs, losses or damages caused by printed material.
That is not all, the flavours AND fragrances industry is a growing
Integrral Business Exhibition & Media LLP and evolving one in India too. There are highly talented and
Tel: +91 7700044217, +91 7700044220 enterprising people working behind the scenes to develop and create
newer fragrances and flavors to cater to both the niche clientele
Email: [email protected] | Web:www.ibem-india.com and the man on the street. This bi-monthly magazine, ‘Flavours &
Fragrances World’ in a way, aspires to be a handbook of information
catering exclusively to this industry. It proposes to give a voice to the
unsung backroom boys who help create some of the top notch product
ranges that are hugely popular both locally as well as Globally.
I sincerely hope that you will find this inaugural issue sufficiently
enlightening and interesting and welcome your suggestions and
feedback on this. I also solicit through this column, your support for,
‘Flavours & Fragrances World’ in future. Because, end of the day, we
need you as much as you need us.
Till next time then……..
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VOL. 01, NO.1 | FEBRUARY 2018
Flavours & Fragrances Expo 2018
(International B2B Flavours and Fragrances Exhibition and Conference)
The second edition of FLAVOURS & FRAGRANCES EXPO 2018– International exhibition
concerning the avours and fragrances industry exclusively kicks o on February 16th, 2018.
The two-day exhibition and conference promises a big takeaway for all concerned.
Organised by India’s leading trade fair organiser Procyon
Exhibitions and Events, this trade exhibition caters both
to Indian as well as international participants, delegates,
visitors and audiences. This event will be held under one roof
from 16 -17 February 2018 at the sprawling and spacious Bombay
Exhibition Centre, Goregaon (East), Mumbai. To know more visit
our website www. avoursandfragrancesexpo.com
FLAVOURS AND FRAGRANCES EXPO has worked hard Inaugural team at the Flavours & Fragrances Expo 2017
to engage with potential partners with the sole purpose of
successfully tapping the niche and growing F&F market which The high points of FLAVOURS AND FRAGRANCES
has huge potential in India. We are working with various EXPO in the past have been the interesting and
segments such as FMCG and other industries like Cosmetic and engaging allied events namely; BLEND & BRAND,
Personal Care, Hair Care, Household Care, Air Care, Perfumes & INTERACT, SHOWCASE, and ENERGISE.
Deo’s, Bakery & Confectionery, Beverage industry and beyond.
FLAVOURS & FRAGRANCES EXPO 2018 is every
A number of eminent and important players from exhibitor’s Promised Land as it provides the perfect platform
fragrance and flavour, aroma chemicals, essential oils, fruit, to build an excellent network, grow business relations and
floral, spice and herbal extracts, aerosols, Halal, organic and launch new products. The platform allows exhibitors to
natural fragrances, aromatic plants, natural ingredients, showcase their brand, collect qualified leads, connect with
oleoresins, floral concretes, mechanical processed extracts, potential customers and partners and gain knowledge at
natural food colours as well as packaging and private label the same time.
manufactures will feature prominently in the event.
We gained great satisfaction from the response that
the conference got last year. The Interact Conference was
a power packed knowledge sharing program that covered
an array of subjects related to the fragrance and flavour
industry such as new market trends, technical developments,
legislative and regulatory issues and much more.
FLAVOURS & FRAGRANCES EXPO 2018 has partnered
with vibrant trade media thereby providing maximum
exposure to the exhibitors through advertisements
and effective promotional campaigns. Therefore,
those sponsoring such a mega event will not only
get branding opportunities but also enjoy maximum
exposure to sponsored brands. To know more about
sponsorship details, please feel free to contact us at: sales@
flavoursandfragrancesexpo.com
Flavours & Fragrances Expo 2017 inauguration The expo is planned with both domestic and
International exhibitors in mind and promises more than
one can expect in the forthcoming second edition of
FLAVOURS AND FRAGRANCES EXPO 2018 For more updates
you may also follow us on our social media channels viz.
Facebook, LinkedIn, Google Plus, YouTube and Instagram.
www.ffwindia.com 3
Exhibitions & Events
Global Pack 2018
An Exclusive Exhibition & Tech Summit for the Packaging Industry.
23 – 26 November 2018, Labh Ganga Exhibition Centre, Indore, India.
As you are aware the Indian packaging industry will see
notable growth over 2018-2021, growing at a CAGR
of 9.2% as compared to 6.2% during 2011-2016. The
growing organized retail sector has been a signi cant driver
towards advancement of the Food & Beverage industries, which
in turn drives the growth of Indian packaging industry. Growth
of the Indian packaging industry will be heavily in uenced by
changing demographics such as growing urbanization and the
rising proportion of middle class consumers. These changes
drive the need for new packaging formats, such as di erent
sizes, materials, and strength
In addition, innovations in the packaging industry, business and technical content bringing together National
such as the development of lighter packaging with better & International players under one roof. GLOBAL PACK 2018
barrier properties, aid the growth of packaging industry. will take place between 23rd to 26th November 2018 at
Flexible Packaging is the leading pack type in the Indian Labhganga Exhibition Centre, Indore, India.
packaging industry and will grow at a healthy CAGR of 8.9%
during 2018-2021, with major contributions from the Food, GLOBAL PACK 2018 will focus on Packaging, Printing,
Household Care, and Cosmetics & Toiletries industries. This Materials Handling, Food Processing & Packaging, Pharma
growth is largely driven by its low cost and flexibility to suit Packaging and Eco-friendly Packaging. GLOBAL PACK 2018
multiple shapes and sizes, convenience (zip-locks, plastic is backed by leading Industry Associations and an advisory
closures), and low-carbon foot print on the environment as board with unmatched expertise and in-depth industrial
compared to Rigid Plastics. knowledge.
In order to energise this growth further, GLOBAL To Participate and get further details please contact:
PACK 2018 - a leading Exhibition & Tech Summit is being Melwyn: +919833733117 / Wesley: +917506770938
organised which is primarily designed to serve as a platform Email: [email protected]; [email protected]
for the packaging & printing industry, both in terms of Website: www.globalpack-india.com
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VOL. 01, NO.1 | FEBRUARY 2018
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Wide Angle
Fruit wine market- worldwide
industry analysis and new
market opportunities till 2024
• Courtesy : Hiren Samani , CMFE NEWS people with different tastes. The customers with habits of
trying new varieties of wines are motivating the producers
Global Fruit Wine Market: Snapshot to constantly produce new flavors of fruit wines. The health
Fruit wines are prepared from the juice of fruits and benefits of fruit wines, style and brand appeal, royal fragrance,
ability to fit any cuisine, and refreshing taste attract customers
naturally fermented with yeast. They are gaining popularity to consume various types of fruit wines.
for their pleasant flavors and aromas. The alcohol formation in
fruit wines is caused due to natural fermentation of fruits. The Acid stability and adjustments in sugar quantities are
primary difference grape wines and fruit wines is that for fruit difficult processes for fruit wine manufacturers to conduct.
wines chaptalization is processed with some specific enzymes Moreover, processes such as pH tests, fermentation, and
that enhances the aroma quality of fruit wines. Whereas production of quality fruits need more attention from
grape wine is produced at grape vineyards, which requires the producers. However, use of technologically advanced
a specific atmosphere and cultivable land. However, due to instruments will assist the manufacturers of fruit wines in
advancements in technology, production of wines is becoming creating quality wines.
more flexible. The other difference is that grape wines such as
red wine compliment western cuisines, whereas, fruit wines
compliment spicy food cuisines.
Grape wines are more popular than the fruit wines. But, Global Fruit Wine Market: Overview
customers are shifting towards fruit wines as they have a wide Fruit wine is prepared from the juice of a ripe fruit and
variety of products along with having the ability to please
fermented naturally with yeast. The alcohol formation in the
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VOL. 01, NO.1 | FEBRUARY 2018
Flavours & Fragrances Expo 2018
16 2018
Bombay Exhibi on Center
Booth No. B-13,
Goregeon East, Mumbai, India.
Mr. Manas Agrawal +91 8171365550
www.ffwindia.com 7
Wide Angle
fruit wine is through natural fermentation of the fruits and its However, the technical challenges such as acid stability,
content primarily varies in between 5% to 15%. In order to adjustments in sugar quantities for fruit wine manufacturers
increase alcohol content, yeasts requires sugar for generation might restraint the global fruit wine market. Some of the
of alcohol. The process called chaptalization is an alcohol challenges mostly faced by wine manufacturers includes,
enrichment process by addition of sugar in the fruit wine. The production of quality fruits, fermentation is a critical process, pH
typical difference between grape wine and other fruit wines is tests etc.
that in production of latter one, chaptalization along with some
special enzymes are added to enhance its aroma quality. The Global Fruit Wine Market: Region wise Outlook
grape wines are very common and has robust market across The global fruit wine market is divided into seven
the globe due to the fact that grapes have sufficient content of
sugar which is results in 10-14% alcohol and are more stable. regions, namely North America, Latin America, Asia Pacific
Yet, fruit wine has gained popularity in the recent years with excluding Japan (APEJ), Western Europe, Eastern Europe,
high level of acceptance in the market. This acceptance is Japan and Middle East and Africa (MEA). APEJ holds the major
gained due to the sustainability of fruit wines and consumer’s share in the global fruit wine market. Countries such as India,
attraction towards trying new and innovative wines. Mostly China and South Korea are regarded as export potential types
fruit wines are matched perfect with spicy food cuisines such as of countries. Followed by APEJ is North America and Europe
Indian cuisines whereas grape wines such as red wine matches and are expected to grow relatively at a moderate CAGR
better with western cuisines. The purity of fruit wines depend during the forecast period. The global fruit wine market is
on the use of wholly fresh fruits and without addition of flavours anticipated to expand at a double digit CAGR growth due to
and dilution. rapid acceptance of fruit wines during the forecast period.
Global Fruit wine Market: Drivers and Restraints Global Fruit Wine Market: Key Players
Grape wine is far more famous when compared to fruit Some of the key players identified in the global fruit wine
wines, but every grape vineyard requires specific cultivable land market includes:
and atmosphere. The wine producer are becoming more flexible • Field Stone Fruit Wines
and adopting the current changing world. The shift from grape • Bruntys
wine towards fruit wines is prevalent and being driven by the • Lyme Bay Cider Co Ltd
changing consumer preferences perception towards drinks. • Wildberry Beverages Pvt. Ltd.
The consumers with perception of trying different variety are • Ningxia Hong
propelling the global fruit wine market. Besides, some of the • Eckes-Granini Group
perception towards consuming fruit wines such as refreshing • Bella Wine
taste, fits well with any type of cuisine, a quite royal and style • TEUTONIC WINE COMPANY
brand, healthy etc. drives the global fruit wine market. Also, the • Zhongbo Green Technology Co.,Ltd
inventory required in fruit wine production is less which further • Nashoba Valley Winery
fuels the global fruit wine market.
Winder Investment Pte Ltd. buys 3,672
shares of IFF @ $138.44 per share
International Flavors & Fragrances, Inc’s major shareholder company’s stock are required to disclose their transactions with
Winder Investment Pte Ltd acquired 3,672 shares of the the SEC.
business’s stock in a transaction. The shares were bought
at an average price of $138.44 per share, with a total value Internationa Flavors & Fragrances last announced its
of $508,351.68. Following the transaction, the insider now quarterly earnings results. The specialty chemicals company
directly owns 10,419,493 shares in the company, valued at reported $1.50 earnings per share for the quarter, topping
approximately $1,442,474,610.92. The purchase was disclosed analysts’ consensus estimates of $1.45 by $0.05. The company
in a legal ling with the Securities & Exchange Commission had revenue of $842.86 million for the quarter, compared to
recently. Large shareholders that own 10% or more of a analysts’ expectations of $845.89 million.
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Wide Angle
Aroma chemicals market share by
type, production, revenue, growth by
type & analysis by regions 2017-2022
Aroma Chemicals Market research report provides Aroma Chemicals industry drives a strong trend of R&D
Emerging Market trends, Raw Materials Analysis, investments in Aroma Chemicals industries. Other growth
Manufacturing Process, regional outlook and drivers include the need to curtail costs, growth and increased
comprehensive analysis on di erent market segments. Aroma use of shifting commodity prices, strength of private label
Chemicals Market report evaluates key factors that a ected brands and increased competition from players in Aroma
market growth and with the help of previous gures, this Chemicals market.
report elaborates current scenario and forecast of Aroma
Chemicals industry. The Aroma Chemicals market research report gives an
overview of Aroma Chemicals industries on by analysing various
The Aroma Chemicals Market provides detailed analysis key segments of this market based on the product types,
of Market Overview, Market Drivers, Opportunities, Potential application, end-to-end industries and its scenario.
Application. Top Key Players of Aroma Chemicals Market
covered as: BASF, Solvay, Kao, Takasago, Bell Flavors and The Aroma Chemicals Market report also displays the
Fragrances, Sensient Technologies, Symrise, Vigon International, Production, Consumption, revenue, Gross margin, Cost, Gross,
Givaudan, Robertet, T.Hasegawa, Treatt, Jiaxing Wintrust market share, CAGR, and Market influencing factors of the
Flavours Co.,Ltd, YingYang (China) Aroma Chemical Group, Aroma Chemicals industry in USA, EU, China, India, Japan and
Silverline Chemicals Ltd, PFW Aroma Chemicals B.V.. other regions, and forecast to 2022, from 2017.
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Wide Angle
Aroma Chemicals Market split by Product Type: Natural Aroma Chemicals Market in World, presents critical
Aroma Chemicals, Synthetic Aroma Chemicals and Market split information and factual data about Aroma Chemicals Industry,
by Applications: Foods and Beverages, Cosmetics, Personal and with an overall statistical study of this market based on
Household Care Products. market drivers, market limitations, and its future prospects.
The widespread trends and opportunities are also taken into
The regional distribution of Aroma Chemicals industries consideration in Aroma Chemicals Market study.
is across the globe are considered for this market analysis,
the result of which is utilized to estimate the performance Along with this, analysis of depreciation cost,
of the International market over the period from 2017 to manufacturing cost structure and SWOT analysis are also carried
forecasted year. out. Price, cost, and gross analysis of the market is also included
in this section.
Geographically, this report is segmented into several key
Regions, with production, consumption, revenue (million USD), The product range of the Aroma Chemicals industry is
market share and growth rate of Aroma Chemicals in these examined based on their production chain, pricing of products
regions, from 2017 to 2022 (forecast), covering: USA, Europe, and the profit generated by them. Various regional markets are
Japan, China, India, Southeast Asia, South America, South Africa, analysed in Aroma Chemicals market research report and the
Others. production volume and efficacy for Aroma Chemicals market
across the world is also discussed.
Frutarom inks pact to acquire 51% shares in
israel’s turpaz perfume & flavor extracts ltd.
As reported, Frutarom has announced that it has signed According to Turpaz’s management reports, its sales
an agreement for the purchase of 51 percent of the turnover for the 12 months ending in June 2017 totaled
shares of the Israeli company Turpaz Perfume and approx. NIS 23.3 million (approx. US$6.2 million) and it
Flavor Extracts Ltd at an overall cash-free debt-free company exhibited higher profit margins than Frutarom’s Flavors
value of NIS 53.7 million (approx. US$15.1 million). This marks division into which it will be consolidated. Turpaz began its
Frutarom’s seventh acquisition of the year and continues the activities in 1970 and engages mainly in the development,
company’s implementation of its rapid and pro table growth production and marketing of fragrance solutions. Turpaz,
strategy. The transaction was completed upon signing and with 16 employees, has an R&D, manufacturing and
marketing site in Israel and recently opened a center for
nanced through bank debt. R&D, production, sales and marketing in the US state of New
Jersey.
The consideration paid by Frutarom for the shares
is approx. NIS 14.5 million (approx. US$4.1 million), and Turpaz has a diverse portfolio of products and solutions
in addition Frutarom injected an investment of approx. which are based on considerable know-how and experience,
NIS 27 million (approx. US$7.6 million) into the company. and a broad customer base, and has exhibited impressive
The agreement includes an option for the purchase of the growth rates in recent years while improving its profitability
remaining balance of Turpaz shares starting about four years margin. Frutarom decided to launch a strategic move of
from the date of completion of the transaction at a price developing global activity in fragrances, with emphasis on
based on Turpaz’s business performance during the two years emerging markets with high growth rates.
leading up to the date of notification on exercising the option.
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Wide Angle
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Wide Angle
Achema trendreport particle characterisation
provided a learning curve for flavours
& fragrances industry and others too
What would be particularly interesting for wannabe’s be published. They may be used without restrictions for
and even working professionals in the eld of editorial coverage of ACHEMA, mentioning “ACHEMA Trend
Aroma and perfumery as well as the food and Report” as the source. They may not be used commercially,
beverages industry to know is that roughly 50 % or more of is the stern warning on the ACHEMA website.
substances used in the chemical industry are solids which
need to be processed, handled and transported. Therefore Precise characterization of the flow properties is also
it is hardly surprising that exhibitors and visitors at ACHEMA important. Getting that wrong can lead to disruption in
Trendreport Particle Characterisation forum in 2015 showed the process flow. Most equipment manufacturers have a
an interest in bulk solids technology. A learning curve is test and development center where they can run trials and
associated with the handling of powder and granulate and it is investigations. The engineering teams identify industry-
an extremely vital subject as it virtually drives the Fragrances specific characteristics.
and Flavours industry, for one.
Powder Bulk Handling
In the run-up to ACHEMA 2018, trend reports on a The widespread use of pods and capsules for
range of focal topics, trends and market developments will
household coffee makers would be inconceivable
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VOL. 01, NO.1 | FEBRUARY 2018
INTERNATIONAL EXHIBITION FOR THE
FLAVOURS & FRAGRANCES
INDUSTRY
Flavours & 2 019
Fragrances
EXPO
United By Senses
MUMBAI
19-20April,2019
BOMBAY EXHIBITION CENTRE
GOREGAON (E), MUMBAI, INDIA.
Time: 10:00 am to 7:00 pm
EXHIBITOR CATEGORIES BOO K YOUR
EARLY BIRD OFFER
Fragrances | Flavours | Essential oils | Aroma Chemicals |Fruits, Floral, Spice &
Herbal Extracts | Halal, Organic & Natural fragrances | Aromatic Plants &
Ingredients | Raw Materials | Oleoresins & Floral Concretes | Straights &
Mechanical Processed Extracts |Natural Food Colors | Aerosols | Cans & Bottles|
Primary & Secondary Packaging | Private Label|Pumps & Sprays|Closure & Caps|
Contract Manufacturing | Technology Systems |Equipment’s & machinery
ALLIED EVENTS VISITOR CATEGORIES
IN R ACT BLE & Cosmetics & Personal Care|Soaps & Detergents|Toiletries | Household Care |
CONFERENCE RAND Floor Cleaners | Hair-care | Air care | Incense Sticks | Perfumes & Deo’s|
Beverages | Cold Drinks | Dairy | Ice- Creams | Confectioneries| Bakery|
pNetworkingSolOneStoutionSnacks & Savories|Nutritional Products|Pharmaceuticals|Importers|Exporters|
Traders| Distributors |Government Bodies | Trade Associations | Publications
CASE ENERGIZE
** * ** * ** *
*
* ** *
** * ** * * *
* * * *
Knowledge Partner:
**
*Supported in 2018 Edition Organised by:
FOR STALL BOOKING & SPONSORSHIP CONTACT: 17
Melwyn: +91 9833733117 |+91 7700044217
Email: sales@avoursandfragrancesexpo.com | Wwebw:ww.fwfwwin.daiav.ocoumrsandfragrancesexpo.com
Wide Angle
without particle technology expertise. The same is true of behavior. Knowledge about properties such as bulk
powdered soup and prepared mixes. The trick is to prevent solid density, particle size, particle shape, moisture,
the ingredients from separating after packaging. The dried etc. makes things easier. Precise characterization of the
product has a longer shelf life and is easier to transport flow properties is also important. Getting that wrong
than canned soup. can lead to disruption in the process flow.
The basic principles behind many bulk solids Most equipment manufacturers have a test and
processing techniques including screening, mixing and development center where they can run trials and
comminution have not changed for the past hundred investigations. The engineering teams identify industry-
years. That does not mean, however, that no further specific characteristics. Gentle handling is very important
innovation is possible. (Mechanical processing was in the plastics industry to avoid problems like angel
on display in ACHEMA in 2015 and was undergoing a hair (hair-like strands caused by friction during material
renaissance at that time.) handling). Explosion protection is often mandatory at
chemical plants. Hygienic material handling is the top
Bulk solid property profiles are becoming increasingly priority in the food and pharmaceutical industries.
complex and the quality standards are more and more
demanding. Particle size, for example, continues to Nanoparticles: A Lot to Learn
decrease. 20 years ago the micrometer range tended Nanoparticles create special challenges for equipment
to be the norm but nanotechnology has now become
mainstream. This has created the need for finer operators and bulk solids experts. These products are
distributions. already being used on an industrial basis in cosmetics and
detergents. High hopes are placed on them in the medical
Strategic Raw Materials sector for drug delivery and even to release drugs only
The properties of fluids are now well understood, but when they reach cancer cells in order to avoid therapeutic
side effects.
surprising things can happen during handling of powder,
dust and granulate. This is something which equipment The size, shape and surface properties of nanoparticles
and plant operators are well aware of. What makes bulk have a direct influence on product characteristics in items
solids handling so difficult? One bulk solid can be easily such as semiconductors and solar cells. Classification of
filled, but bridging can be a problem with a second particles < 20 nm is difficult using current techniques.
product and a third substance rushes through the pipes Electrostatic forces and molecular interaction are the
like a liquid. predominant factors rather than mass or density. A lot of
research is still needed on nanoparticle characterization,
There are products that constantly exhibit different properties, processing and classification. Scientists borrow
behavior in identical filling trials or, even worse, knowledge from other disciplines which already have in-
stagnant zones form in the fourth trial (but not before), depth experience in handling large molecules and small
negating all of the previous results. Upstream handling particles. Chromatographic techniques used in protein
of bulk solids can also have an influence. Particle purification are being applied to nanoparticles with
compaction during conveying and filling is a factor promising results.
that may need to be considered.
New optical techniques or combinations of different
Blackbox Powder Bulk Solids measurement methods make it possible to measure
Editor Sigrit Kubert writes in ‘Process Worldwide’, particle size and morphology online during ongoing
production.
“The ideal particle rarely exists. In most cases, minor
variations in size and surface characteristics make Source: Process Worldwide
it difficult to accurately predict filling and dosing
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Expert View
Flavours & fragrances: tracing
this intrinsic relationship between
man and natural resources
• Dr. Jyoti Marwah The earlier texts are not mentioned in the two treatises
but it has been inferred that these treatises belong to the same
Primitive man saw in every plant a gift from the creator, period of time as Varahmira’s ‘Brahtsamhita’ (500 AD), ‘Agni
a secret to be understood and to use plants for health Purana’ (between 800 to 900 AD) and Someswara’s ‘Manasollasa’
and to win favour of the Gods. Gradually he understood (1130 AD) . Vatsayana in Kama Sutra refers to it as one of the
and discovered the use of herbs and spices for preserving sixty-four subsidiary arts connected with erotic.
food, for aiding digestion and for enhancing taste. Evidenced
from archaeo-botany, ethno-botany, study of material culture, Gandhashastra the Indian science of odour was a well-
scripts, inscriptions, seals and work by archaeologists like established science and art using fragrance to make cosmetics
Ernest Mackay and John Marshall and later by Rovesti a rich which focused on the methods and the uses of aromatic
world of fayence vessels for expensive perfumes, incenses, ingredients (Gandhdravya) thus making it an integral part of the
powders and pastes since ancient times has been recovered Indian Materia Medica. This had been highlighted by P.K. Gode
from Mohenjo-Daro. in his works titled Studies in Cultural History of India vol. I. The
Indian Gandhashastra or the science of odour is part of Indian
Gandhashastra in India or Greek word aromata , Japanese medical science or Ayurveda. Consequently, the history of every
word kado , Chinese word heang refers to the science and art of aromatic ingredient (Gandhdravya) is part of the Indian Materia
fragrance. Perfumery remains to be an art and a profession till Medica, hence Dr. P. K. Gode has used the term Gandhashastra
today. “The degree of excellence and refinement of cosmetics to mean ‘science of cosmetics and perfumery’ and ‘gandhayukti’
and fragrances at any given period of civilization remains to be as ‘art of preparing different cosmetics and perfumery’.
the index of the cultural development of that period” observed Perfumers stamps or mudrika called ‘Gandhikanama’ of 2nd B.C.
Dr. P. K. Gode, an Indologist of repute from Bhandarkar Oriental which were made of copper, have been found at Kosambi (a
Research Institute (BORI). Perfumery has evolved with time to prosperous city between 390 BC till 600 AD), has established the
become a valued yardstick of measurement of progress and fact that aromatic culture was well advanced and contributed
development of any civilization since the ancient times. substantially to the economy.
Two treatises – ‘Gandhasara’ of Gangadhara and Perfumes have enriched our lives and of those of our
‘Gandhavada’ (Anonymous) with a commentary in Marathi, ancestors. Creations by these perfumers have been used in
composed sometime between 1200-1600 AD with a temples, palaces and homes. The above mentioned observation
commentary in Marathi, based on earlier text, some of which explains the intrinsic relationship between aromatic culture,
are partly extinct today , were accidently recovered by Dr. P.K. ecology and inadvertently its role in evolving civilizations.
Gode. Gandhasara records sixty-four verses on preparation of Gradually, the widespread use of perfumes had led to the rise
‘dhoops’ and ‘gandhajal’ of five sorts. A glossary entirely devoted of a specialized class of artisans who took to the trade and
to the aromatic ingredients, ‘Gandhadravya’ is found in chapter manufacture of cosmetics and perfumers as their occupation.
3 of the treatise on ‘Gandhashastra’, by Gangadhara. Gangadhar Perfumery ranges from being a simple mix of some basic
calls himself ‘Kovida’ meaning an expert in the science of raw material to a complex blend of distillates and perfumed
cosmetics and perfumery. which he has described as being products. Containers have been traced through excavation at
“difficult to comprehend, vast in its scope and consisting of various archaeological sites and preserved as artifacts.
materials of a scattered nature.”
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Sacred texts, classics, literature, travelogues and accounts Perfumery since Ancient Times
by traders abound with reference to this aromatic and luxurious The development of perfumery continued to evolve
lifestyle of the kings and queens celebrating life and death and
also in the worship of Gods. This love for aromatics persists during the Vedic period as mentioned in Ayurveda. Ramayana
even today. In India fire, fragrant smoke, fragrant waters have and Mahabharata also mention perfumes, cosmetics and
played an important role in religious ablutions, sacrificial incense. Bhagavat Geeta describes the use of sandal wood
fires, medicine, havanas, homas and agnihotras. Indians had and rose water being sprayed at the Swayamvara of Draupadi.
understood the effect of fire on medicinal aromatic plants Nagarjuna, a scholar of South India in 100 BC has written a
including spices. Christopher McMohan in ‘Incense in India’ treatise on incense candles.
has referred to formulas that were created for the worship of
various gods and goddesses like Ganesh, Vishnu and Shakti. In ancient times, the art of making ‘attars’ and ‘floral waters’
In the Agama Shastras it was said that each formula should had become well established particularly during the Gupta
consist of eight ingredients (Ashtagandha) selected from a list period. In fact ‘Jalyeaya Aaswan’ meaning water distillation finds
of 18 substances which included camphor, saffron, agar wood, mention in Charak Samhita.
sandalwood, vetiver, spikenard, cost us, etc.
Excavated Terra-cotta Equipment
The science of Yagna had evolved with the Brahmanas and For the Indian sub-continent, it can be said that even
Aranayakas. The post Samhita period known as Brahmanas
emphasizes on the sacrifice / Sacrifices consisting of fires of before Aryans could lay down written records, the people
scented wood were offered in the temples of Brahma, Vishnu of Indus valley had developed the art of obtaining aromatic
and Shiva and fed with aromatic gums and leaves of sacred waters or synthesizing several plant extracts for various reasons
herb `rusa’ (Andropogon Nardus). For our ancestors, yagna which were later adopted by Vaids and Hakims for medicine.
played an important role in day to day life. The practice had The people of Indus valley civilization had developed the art of
a definite scientific understanding. It involves the burning of distillation. This has been revealed by the archeological studies
ghee, cow milk and musk with herbs and plants which are carried out in the Sindh Province of Pakistan, a terra-cotta
aromatic and have medicinal values. Various chemical changes equipment excavated at the Mohenjo-Daro and Harappa sites
take place during burning. The materials used in havan- approx. 5000 years ago (now displayed at the Taxila Museum
samagris include wood from mango tree, sandalwood, butea in Pakistan) indicates that the equipment was probably used
tree (palash), deodar, ficus (peepal) along with musk, camphor, for making perfumed waters from raw materials like rose,
nutmeg, mace, cardamom, guggul and cinnamon. In addition sandalwood, kewda etc. Thus the people of Indus valley
to these, well known medicinal herbs that are included in the civilization developed the art of distillation of aromatic waters
samagri such as turmeric, licorice, shankhapushpi, baheda, and they were used for bathing. These waters were used for
brahmi, and saunth. Vedic and Puranic literature has mentioned a number of occasions right from aromatic baths to social,
all these plants. cultural and religious functions.
Aromatic Ingredients The Vedic literature of India dating from around 2000 BC
Brahatsamhita, Agnipuran, Amarkosa, Manasollasa, lists over seven hundred substances, including cinnamon,
spikenard (‘jatamansih’), ginger (‘shringara’), myrrh, coriander
Gandhavada give an insight into the importance of and sandalwood. The manner, in which it is written, reflects a
Gandhadravya making these ingedients an important part spiritual and philosophical outlook in which human beings are
of the Indian Materia Medica. The history of cosmetics and seen as part of nature and the handling of herbs a sacred task.
perfumery can be accurately reconstructed by a comprehensive Vedas codified their use for both liturgical and therapeutic
understanding of the history of all aromatic ingredients, used in purposes. Benzoin - which is used for pharmaceutical
the manufacture of cosmetics and perfumes. These ingredients preparations, food flavours and fragrances has been a valued
have medicinal value, and find mention in Indian medical substance for incense in temples since ancient times. It is not
treatises like ‘Charak Samhita’ and ‘Shushruta Samhita ’. These surprising that across the globe, as mentioned earlier there is
treatises form the very backbone of ancient Indian medical commonality in the use of these herbs.
practices.
1 A town and subdivision of Patna District of Bihar
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Excavated Terracotta Before the archeological discovery of the terracotta
Distillation Equipment from distillation equipment from the Indus Valley site, it was believed
that the process of distillation had been developed by Mesu or
the Indus Valley (Rovesti Avicena in the Arab world, around 800-1000 AD. However, now
Records) the conclusion can be safely drawn that the art of distillation of
perfumes like rose water were actually rediscovered by Arabs
Recitation from Rig Veda around 1000-1200 years ago. The terracotta equipment proves
The attar culture of India has been around much before that the art of distillation of perfumed waters was older and
practiced by the people of Indus Valley civilization.
the industrial revolution. It was the source of rich commercial
and trading benefits for the historic towns of Kannauj, Benaras, Distillation Artefact from Indus Valley
Ghazipur, Jaunpur, Patna, Barh1 and the surrounding regions The art of making ‘attar’ revolves around fixing the aroma
of the states of Awadh, Bihar and Orissa. These cities had grown
in importance due to perfumery trade in ancient and medieval of flowers on sandalwood oil. Attars are manufactured in ‘degs’
India as they were strategically positioned on the Uttarapatha in which the plant charge is placed. These are direct fire-heated
(the Northern road) and were connected with the Dakshinapath stills. The mixture of oil and water is received in the condenser-
(the Southern road). This contributed to the tremendous inland cum-receiver which is then separated by the simple principle of
trade and tourist traffic. removing water from an opening at the bottom and oil which
is lighter than water remains at the top. Thus Attar is obtained
For India the ancient aromatic culture of attars or ittarz was in a unique manner in the Bhapka which works as a condenser
once associated with the ruling and royal classes. It was the and a blender. Attars from different ingredients are obtained for
prized preserve of the Kings, Queens and the Aristocracy. It was varying fragrances and flavours.
beyond the reach of common man as it was an expensive and
exclusive commodity only meant for the elite.
i Described perfume and fragrance
ii Special School taught the skill since 500 AD.
iii Classified into 3 different types, depending on the mood and describes perfume, incense and fragrance.
iv MS found in the ‘raddi’ collection of Bhandarkar Oriental Research Institute, Pune. Folios 1-27a comprises the ‘Gandhasara’ and folios 27b-49
comprise the ‘Gandhavada’ with commentary in Marathi written in the same hand.
v Section on gandhayukti (chapter LXXVI) mainly deals with making of cosmetics with aromatic substances
vi Agni Purana – As per Dr. R. C. Hazra’s Puranic records, Dhaka 1940, it was compiled some time during 9th century.
vii Manasollasa – it illustrates the use of incense in sacred and secular sphere of Hindu life in early Medieval India.
viii Ancient Indian treatises and first written evidence on Ayurveda by Charaka and Sushrata; also known as two pillars of Ayurveda
ix pertaining to public worship
x treating or curing of disease
About the Author Arts, University of Mumbai from 2006- 2015. She has completed
projects on Indian Perfumery at international and national
Dr. Jyoti Marwah level for SAARC and UGC. She is also on the Academic Board of
Dr. Jyoti Marwah has served Fragrance and Flavours Development Centre (MSME Govt. of
India), Kannauj. She has authored and edited several books on
the Principal of KLE Kalamboli a range of interesting topics on Heritage Tourism, Centenary of
and as HOD, History at ICLEs First World War, Eight Hundred Years of The Magna Carta and
Motilal Jhunjhunwala College Indian History. However, her expertise remains to be in the area
Vashi for 32 years and is a of History of Aromatic Culture. She has more than hundred,
University recognised Ph.D guide international and national publications.
with three students under her
guidance. Dr. Marwah was on the Dr. Jyoti Marwah
Board of Studies and Faculty of
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Promoting business enabling medicinal and
aromatic plants in the Indian Himalayan
region: role of government, non-government
and community based organizations
• Dr. Jyoti Marwah flowering plants known in India [6] IHR supports about 3000
for medicinal use. It is unfortunate that 3.5% of the total
Landscape, people and climate are the three variables that medicinal plants are in different threat categories as indicated
are linked with each other. It has been a long journey by ‘The Conservation, Assessment and Management Plan
of evolution after the disappearance of continental ice [6].’ A collaborative effort for sustainable intervention by
-sheets and contraction of mountain glaciers that established Government, Research Institutes, Researchers, Community
Man’s dependence on plants [1]. This dependence is now a Based Organizations and NGOs has begun to contribute
con ict between man, ecosystems and socio-cultural matrices towards conservation and preservation without halting the
that has a direct impact on the biodiversity of any region. commercial gains from the plant species. Himalayan herbs are
Climate change is a major concern. The Indian Himalayan considered as Divine medicines. Lists of Himalayan medicinal
region has been directly impacted for all the reasons mentioned and aromatic plants (MAPs) of different states is documented
above. This has naturally led to depletion and marginalization and status is reported [7].These Medicinal and Aromatic (MAPs)
of natural resources through loss of vegetation, degradation found in the higher altitudes of the Himalaya are recognized
of soil and water quality and quantity. This work attempts to for unique biomolecules in view of the environmental stress
highlight the e orts being made to overcome these threats by they are subjected to [6, 8]. It is of some consequence that after
Government initiatives and parallel movements by activists, of years of persuasion UNESCO has given Valley of Flowers a World
whom Eco-Feminism has become a force to reckon with. Heritage Site status to prioritize conservation and preservation
of this herbal heritage.
HIMALAYAN SYNCRETICISM: MAN and PLANT LIFE
The Indian Himalayan region spreads across thirteen states NATURAL AROMATIC EXTRACTS : ECONOMIC VALUE
Industrialization has touched all aspects of modern
covering an area of 500,000 square Km. Nearly 6% of India’s
population lives in the Indian Himalayan regions which means life. It has even affected the essential oil industry. Growth
more than 51 million people have made the Himalayas their of multidisciplinary studies and research has resulted in a
home. They use the natural resources in various ways according broad spectrum of new knowledge and understanding of
to their beliefs, traditions and faith. Most of the regions are rural plant extracts. Late Mr S.C. Varshney the former President
and inhabited by a number of ethnic and tribal communities. The of Essential Oil Association of India, in an interview with the
region has a rich plant diversity and these communities in the Financial Express on Vision 2005 had rightly said that India’s
higher altitudes rely on native plant species for traditional health Biodiversity coupled with scientific competence has established
care systems, as it is the only accessible form for majority of the her leadership in Aroma business. We now envision 2020 for
people logistically and economically [1]. Thus these medicinal similar reasons. Essential oils are known to contain alcohols,
and many aromatic herbs are of vital importance as the main terpenes, sesquiterpenes, lactones, esters, aldehydes and
ingredients for local medicines [2]. Aromas since antiquity, have fats, giving plants the odour and taste unique to each one of
had the ability to enhance quality of life, restore strength and them. Synthetic components, as substitutes are ideal in terms
vigour, please the Gods and generate a feeling of wellbeing. of affordability but the demand for green goods has resulted
Aromatic extracts such as essential oils are a bonus, for besides in a huge market for natural aromatic extracts [9] i. e. flavours,
being fragrant they are medicinal and therapeutic [3]. fragrances and extracts of herbs, woods,and spices. Many
developed countries have already banned the use of synthetics
IHR supports more than 1748 plant species of known
medicinal value which is 32.2% of the known Indian species
[4]. Plants used in folk medicines are listed [5]. Of the 17,500
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in flavours and a similar is expected in fragrances for cosmetics becomes imperative not only for the present but for posterity.
and dentrifice. [10] It has been a source of medicine for millions of people in the
country and elsewhere in the world [13]. Recognizing this
Today, essential oils, plant concrete, absolutes, plant need, 1970s witnessed several initiatives with UNDP support
colour, and aromatic(water) hydrosols are natural and fragrant to promote MAPS. CIMAP, RRL, and FFDC began educating the
derivatives which find an important use in the fragrance farmers to popularize the economic viability of its cultivation
industry- perfumes, agarbattis, tobacco, food industry, and value addition. Also large number of industrial houses have
pharmaceuticals, cosmetics, toiletries and other related emerged for large scale production of essential oils, oleoresins
industries which combined have a turnover of 30,000 crores, and other extracts In HP and Uttarakhand government
flavour industry is worth over 1000 crores. India, with an annual research institutions like IHBT (Palampur), HRDI (Gopeshwar),
production of around 24,000 tonne (18%) of essential oil is CAP (Selaqui), FRI (Dehradun) and CIMAP (Pantnagar) have
second in the worlds essential oil market which is estimated developed short term and long term programs for preservation,
to have a total production of around 1,20,000 tonne. In value conservation and domestication of MAPs; to this can be added
terms India ranks second next to USA and its share comes to private initiative. This public -private partnership has resulted
24% [10]. The major buyers of Indian Essential Oils are USSR, in a holistic approach for in-situ conservation and commercial
USA, France, UK, Netherlands, Saudi Arabia, Spain, Morocco, cultivation of medicinal and aromatic plants. Efforts have
Germany, Australia, Pakistan, Korea, Taiwan etc. However field been made to promote research and development activities
research has revealed that due to a number of reasons there is for building infrastructure and agronomical techniques. There
an adverse effect on the biodiversity, particularly because of has been a parallel attempt to conserve traditional medicinal
the collectors market orientation which places heavy pressure knowledge of the Himalayan region [6] and plants used in folk
on few commercially exploited MAPs, also there is lack of medicine is exhaustively listed [5].
awareness about sustainable wild harvesting and weak local
institutional support. Thus the need arises to preserve the Himalayan region as
a reliable and consistent source of safe herbal materials from
In the higher altitudes due to prolonged winters most of Cultivated sources as the region is known to support a large
these species undergo dormancy. However with the melting number of endemic medicinal and aromatic plants. These
of snow and rise in day temperature they sprout from March cultivated areas require continuous support so as to obtain
onwards, after flowering in June - July and fruit bearing in multiple harvests by regeneration of land, supply of good
August the foliage begins to wither after seed setting. This is the planting material, availability of water, buy back or marketing
time for harvesting however to meet the market demand for the facility and wherever possible value addition know-how. The
pharmaceutical and cosmetic industry these underground parts area under MAPS cultivation till now had been limited, scattered
are uprooted from the wild at any time of the year which results and unsystematic due to lack of management and neglect.
in permanent loss. Increased demand of this wealth has resulted
in both legitimate and illegitimate trade. Traditional harvesting MAPs and UTTARAKHAND
methods have declined and reckless extraction continues The Government of Uttarakhand identified Medicinal
throughout the year as livelihood of the locals is dependent on
this forest produce. They harvest this produce without making and Aromatic Plants as a potential resource for uplifting
any effort to actually producing it. National Institute for Rural the state economy and generating employment for the
Development Hyderabad reports that MAPs collectors earn unemployed. MAPs cultivation was cited as a success model
around Rs 5000/HH/year [11]. We must understand that nothing for mountain development and is viewed as a bridge between
is forever. The pace at which we are moving in this process of sustainable economic development, affordable health care and
globalization, there looms a fear of future scarcity. Diversified conservation of vital Biodiversity [5]. Uttarakhand’s altitude
agriculture must receive its share of sponsorship and growth variation is from 300 to 7817m above sea level which gives it a
supports. Deforestation has already deprived us of those rare diverse topography, flora, fauna, ethnic communities and tribes
plants from the wild [12]. like the Bhotias, Rajees Tharus, Boxas living in synergy with each
other.
GOVERNMENT INITIATIVES Hence the Government of Uttarakhand issued a number
The importance of maintaining Himalayan biodiversity of GOs for the promotion of the herbal sector so as to
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enhance the socio-economic status of the rural communities ( Dhanolty), alpine (Gangi) and cold desert (Nilong) and are
a rich source for medicinal and aromatic plants. Alpine and
through sustainable promotion of MAPS. As a result small sub-Alpine species being kuth, kutki, van kakri and jatamansi.
Temperate plants include rosemary, pyrethrum, artemisia, large
and medium enterprises (SMEs) were established for cardamom, tagar, jamboo/faran, kala jeera, stevia, lavender, and
echinacea. Sub-tropical plants include chamomile, rose, tagetes,
effective commercialization of medicinal and aromatic crops artemisia, sarpgandha, satawar, mint, patchouli, basil, coleus,
in Uttarakhand The herbal sector was positively impacted clarysage, lemongrass, geranium, citronella, palmarosa, khus,
with increased generation of employment and livelihood and hypericum (Table 3).
opportunities. This resulted in enhanced knowledge and
market information which was made available for the small and
medium farmers resulting in monetary gains.
G.O. 913/VGVi/2003 was issued for conservation, Table 2 Table 3
development and sustainable harvesting of medicinal Source : HRDI Report 2005-06, Source : HRDI Report 2005-06,
plants(CDH).This plan was implemented in all divisions of
Uttarakhand Forest Department with the joint efforts of HRDI 2006-07 2006-07
and Forest Department. Through the survey of medicinal
plants under this CDH plan, HRDI estimated the actual MAPs For documentation of the extent of systematic cultivation
diversity especially the critically endangered species and of medicinal and aromatic plants, the Government of
the causes of their depletion. Data base was prepared for its Uttarakhand issued another G.O. 633/XV/05/5(89)05 in
conservation support and development in the fragile regions. May 2005 for registration of farmers participating in the
MAPS was categorized under Medicinal plants,Aromatic crops development of medicinal and aromatic plants sector in the
and Medicinal and Aromatic Tree species. Thereafter, the state of Uttarakhand (Table 2). This was done with several
government institutions of Uttarakhand collected 534 species objectives which were :
of medicinal and aromatic plants including the endangered 1. To make an inventory of MAPs growers of the region
ones from various parts of the region to develop a herbarium 2. To provide training and technical information to farmers
during 2004-2007. Ethno-medico-botanical survey of the region
was conducted e. g. the Niti Valley tribal area of Chamoli district and entrepreneurs
based on folklore revealed medicinal use of 95 plants by the 3. To provide subsidy and value addition to the farmers
Bhotia tribes which includes Artemisia, Pine, Juniper, Jatamassi
and Deodara [14]. Area under cultivation began to grow [Table I]. produce
4. To prepare a data base for marketing support and future
Table 1 : Area under
planning.
cultivation for medicinal and
aromatic plants in Uttarakhand
Source : HRDI Report 2005-06, 2006-07 In 2002, for the first time, cluster approach was introduced
in Rajawala Dehradoon with financial assistance from RGF
Nursery management is essential for mass production of New Delhi and Agrisud International France. This was done for
quality planting material of MAPs Hence high quality MAPs commercialization of the crops as per the agro-climatic zone
have been selected for mass multiplication in 7 large nurseries and crop species in Uttarakhand. In a cluster 3-4 crops were
in Uttarakhand and are distributed for cultivation to farmers selected in a radius of 5-6 km to ensure availability of the herb
and growers. These are lemon grass, mint, tagetes, chamomile, throughout the year for the distillation unit. Seeing the success
kuth, kutki, kala jeera, chippi, sarpagandha, kalihari, and of this initiative another GO No 1280/XVI/05/5(168)/2005 gave
coleus. At the outset 42.60 lakhs seedlings were produced on a subsidy of 95% for establishment of distillation units. 25
59.72 acres of land at varying altitudes and agro-ecological clusters of aromatic crops (Lemongrass, artemisia, geranium,
and geographical conditions [15]. According to Mrs. Vibha mint, stevia, citronella, tagetes, chamomile, palmarosa etc)
Puri Das, Principal Secretary and Commissioner, Forest and and 6 clusters of medicinal plants (tejpat, kuth, kalajeera, large
Rural Development Government of Uttarakhand, the state is cardamom etc) were set up by 2006 with133 villages and 828
divided into four agrozones - subtropical (Rishikesh), temperate farmers cultivating 208.51 hectare (Table 1 & 4). 15 distillation
units were set up as a result production of essential oils,
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quality raw materials of medicinal plants as well as crude drugs which is interwoven into their traditional and religious beliefs.
increased manifold by 2006-7 [16]. They possess incredible knowledge of a number of plant
based formulations and this knowledge is generated through
Table 4 age old experimentation,observation,trial and error. They
Source : HRDI Report 2005-06, 2006-07 have devised a symbiotic relation with nature rather than an
exploitative relation. In Uttarakhand a large number of plants
ROLE OF CSOs CBOs AND NGOs that are used in primary health care systems are obtained from
Community Development Programme of 1952 ( First five the alpine zone or the Bughiyals. Harvesting is done during
Nanda Ashtami and selected villagers called ‘Jagaryas’ go to
year plan ) acquired a new phase and became a force at the the Bughiyals to collect flowers and plants which are offered to
local level with the 73rd Constitutional Amendment of 1992 the Goddess. Collection is not permitted before this ritual. This
[17]. The Panchayti Raj Institutions were empowered with festival falls in September which is seed setting time for high
authority, financial resources and personnels to carry forward altitude plants. Thus the practice avoids harvesting before seed
developmental activities. This participatory governance led : setting. Only selected men can enter the bughiyals and also the
rules for collection are strict —collection must start early in the
1. To enable people understand their problems and morning on empty stomach and in a prescribed dress code of a
situations white Dhoti. In the cold environs it prevents over-exploitation
and in the early hours pollination is least disturbed. Collectors
2. To identify their needs and priorities are also required to remove shoes so as to cause minimum
3. To evolve method to resolve their needs damage to the sprouting vegetation. For sustainable harvesting
4. To mobilize local resources a sample of the produce has to to be offered to the deity,this
5. Implementation with peoples participation promotes conservation [15].
6. To self monitor,evaluate and learn from their efforts
This enabled civil society and civil society organizations COMMUNITY BASED ACTIVISM
to play a significant role in enabling and empowering the Navdanya pioneered the movement for seed saving which
local communities and the marginalised section. So CSOs
like CBOs, professional institutes, peoples organisations, began in response to the crisis of agricultural biodiversity
social movements, social networks and self help groups have realizing that this is not possible without participation of the
contributed to overcome lapses in the bureaucratic functioning communities who have evolved and protected these plants
of the Government. It has helped to improve management and animals. Following the Gandhian principles of Satyagrah,
of resources and ushered transparency in the process of Navdanya has launched the Beej Satyagrah, Anna satyagrah, Jal
governance. Thus the role of CSOs, CBOs and SH Groups in Satyagrah and Bhu Satyagrah. Navdanya started the Research
sustainable conservation, domestication and propagation of Foundation for Science, Technology and Ecology(RFSTE)
MAPS cannot be underestimated. Their contribution to the a participatory research initiative by Dr. Vandana Shiva an
Convention on Biological Diversity (CBD) clearly emphasizes environmentalist of international repute. More than 70,000
their significant role in environmental management and farmers are primary members of Navdanya. In 2004 Vasundhara
development through traditional practices. It is widely accepted an international organic farm and seed keepers gathering
that traditional knowledge and customary practices related to of 300 farmers was organized to celebrate diversity and the
the use of biological resources must be protected by nations farmers vowed to keep agriculture and biodiversity free and in
[14]. the commons.
SACRALITY of PLANT LIFE On June 5,1999 on World Environment Day, Navdanya
Ecological management techniques of some tribes launched the Jaiv Panchayat Movement — the Living
Democracy Movement to fight biopiracy and IPR monopolies.
displays in- built concepts of conservation of Biodiversity 1000 villagers of Agastyamuni in Rudraprayag Garhwal,
Uttarakhand collected to launch the Jaiv Panchayat. They have
begun to record the biodiversity of the village in their own
Community Biodiversity Registers (CBR) thus protecting and
preserving indigenous data [16]. As a part of the movement
more than 4000 village communities have affirmed their rights
to their biodiversity and have pledged to conserve, rejuvenate
and protect their plants, animals, trees, cattle, medicinal plants,
floral wealth, water, seeds and all biological wealth. This pledge
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termed the Mandakini Milan Declaration assumes significance The Sansthan received a minor grant for promoting Walnut
as it was taken in Agastyamuni, the sacred land of Rishi Agstaya. cultivation, from the Horticulture Board recently but the
Sansthan forest area supports more than 8000 walnut trees
Diverse Women for Diversity was a movement engineered by for the last 50 years, which are harvested for its fruit. Climate
Navdanya to provide Women of different regions an alternative change has some how impacted it quite significantly and the
voice at World Food summits, World Bank meetings and Sansthan is bewildered by the very recent developments in the
Conventions on Boilogical Diversity. Thus recognizing the fact that pattern of fruit ripening. In an interview with the President, Mrs
for thousands years women have produced their own food and Veena Duggal opined that a couple of years in the past, fruit
guaranteed food security for their children and the community at was collected in the last week of September and beginning
large. of October, now it has to be done by the end of August, this
development is of great concern as this has affected the quality
Navdanya’s role has been significant in challenging the of the fruit. She believes that climate change is the cause for
MNCs and IPR monopolies on life forms and preventing the this altered pattern --- there is an increase in heat, increase
patenting of neem, basmati and wheat. Their role has been in humidity and change in the pattern of rainfall. It is also of
appreciable in highlighting the fears of exploitation that India importance to consider the fact that the snowfall which used
was being subjected to by Monsanto, Cargill, Coca cola and to be abundant has now reduced to nominal and for a much
Vivendi. lesser period of time. The Sansthan fears the loss of this Herbal
Heritage of Mussoorie in the near future. The President painfully
The farm has a wide range of Medicinal and Aromatic added that the couple of Chestnut trees in her forest land which
plants like Geranium, Artimisia, Stevia, Rue, Calendula,Basil, she has nurtured for the last 50 years may also see the end of
Cinnammon, Fennel, Dil, Lemon Grass and Citronella. The the day due to altered climatic conditions just as the Cherry
value addition however is one area of work that the centre trees that were lost in the recent past.
has not undertaken. Their major contribution is in providing
organic plant material for extraction of essential oils. However The Sansthan has a laboratory where the plants are hydro-
it is a valuable effort towards conservation and promotion of distilled for obtaining essential oils and hydrosols which are
medicinal and aromatic plants at commercial farms. The centre used to make end products like Aromatherapy Shampoos,
is also providing organic Sesame oil of good quality which can Creams, Lotions, Salves and Balms. The Sansthan promotes the
be promoted for Aromatherapy. use of these products by participating in the TIMES WELLNESS
initiative SANJEEVINI Exhibition in Mumbai.
PARAVATIYA JADI BOOTI KALYAN SANSTHAN, MUSSOORIE
Paravatiya Jadi Booti Kalyan Sansthan, Mussoorie, a The Sansthan also promotes the prospects of these plants
for economic enhancement among the women and villages in
registered NGO works for the conservation and commercial and around Mussoorie by conducting workshops and training
use of a large number of medicinal and aromatic plants in programs. The hilly terrains prevent a fast paced life in terms
Mussoorie. Geranium, costus, Artemisia, tagetus minuta, of communication and action hence local organisations need
jatamansi [17], kachur sugandhi, rue, stevia, eucalyptus, to work at a micro level to develop the sensitivity towards
pyrethrum, lavender, mint and walnut are some of the exotic MAPs. The Sansthan was a partner with CAP in their training
and threatened MAPs being cultivated by the Sansthan. It programme in 2004-5 and introduced the trainees to Lab
works in coordination with Center for Aromatic Plants at distillation and cultivars of costus, tagetes minuta, lemon grass,
Selaquin, Dehradun providing the center with seeds of tagetus kapur cacheri artemisia etc. Since then the centre has cultivated
minuta, stevia, artimesia and saplings of geranium, costus these plants and harvests them to supply seeds and saplings to
and jatamansi. The Sansthan has undertaken efforts in the the farmers through CAP.
domestication of wild species of kapoor kacheri from its own
forest land which has resulted in generation of a cultivar. Burans Since May 2009 the Sansthan has initiated the Dhanwantri
or Rhododendrons are also the Sansthan’s preserve in the series of workshop for women cultivators and end product users
forest area. It is immensely valued for its medicinal properties so as to acquaint them with the techniques of cultivation and
and also for its colour and a unique aroma which is similar to use of MAPS. This familiarization with MAPS will help promote
a rose-lavender combine. It has food value and is formulated cultivation of these plants in the environs of Mussoorie. The first
into exotic jams, syrups and chutneys. It is equally valuable for one day workshop on Himalayan Jadi Booty, free of any charge
cosmetic formulations for skin and hair. for more than 100 women at the site office at Duggal Villa was
a phenomenal success. Sri Girish Soman of Nisarg Biotech,
Walnut a critically endangered medicinal and fruit bearing Satara Maharashtra was invited to guide and instill a vision in
species of Juglans regia is the Sansthan area of serious concern.
www.ffwindia.com 29
Expert View
the participants on the value of growing and commercially their economic development and should be provided more funds
exploiting MAPs. Himself being an exporter of Essential oils for the ecosystem services they render to the rest of the country. It
and manufacturer of Aromatherapy Soaps, Agarbattis, Creams, is indeed a refreshing change that the Environment measures have
Lotions, Shampoos etc. he guided the delegates on the at last been accepted as a ‘nationally important target’ apart from
economic viability of growing MAPs and using them for setting targets considered till now,such as population control,elimination
up small to medium enterprises. A site visit to the Sansthan’s of illiteracy,land reforms,timely completion of aided projects,fiscal
nursery was arranged and the various plants were introduced to performance of states, income levels and tax collection etc. Rightly
them with information on how to grow them in small areas with so, the activists observed Sept 9,2010 as Himalaya Day and we can
calculated use of water and shade facilities. The Sansthan has hope and pray that this concern has a sincerity of purpose and
assured the participants a supply of saplings and seeds. does not remain to be a political and politicized attempt for short
term gains of a few.
CONCLUSION I am thankful to the Principal of ICLES MJ College for giving
The Sansthan’s future plans are based on a three fold me permission and encouragement to present this paper. I am
grateful to IIPA for having made sense of my presentation based
agenda and it is suggested for emulation by other regions on my work in the field of MAPs. Above all I am grateful to the
of The Himalayas --For economic gains and for nurturing the President of Parvatiya Jadi Booty Kalyan Sansthan Mussoorie for
environment and the Biodiversity. the valuable inputs.
These can be summed up as follows REFERENCES:
1. To give a new life to the rocky and bare mountain stretches 1. Anon. “Action Plan for Himalayas”, G. B. Pant Institute for Himalayan
of Mussoorie ranges through an environmentally sound and Environment & Development, Kosi Katarmal, Almora, 1992.
sustainable programme to green these hills with MAPS. This 2. WHO/IUCN/WWF, Guidelines on Conservation of Medicinal Plants,
will also provide the people with an option for sustainable
benefits. History records that Mussoorie was named after the IUCN Gland, Switzerland, 1993.
hardy Mansoor shrub with the ability to regenerate in most 3. Marwah, Jyoti, “History of the Uses of the Essential Oils through
adverse surroundings. Taking a clue from here, these MAPS will
be propagated on the hills of Mussoorie to counter the negative the Ages”, 2005, Ph. D. Thesis, University of Mumbai.
impact of environmental degradation due to enhanced tourist 4. Samant, S. S., Dhar, U., and Palni, L. M. S., “Medicinal Plants of
traffic and burgeoning population in the last decade. With 20
lakh tourists arriving every year it is a popular tourist destination. Indian Himalayas”, Himavilas Publication, GBPIHED, Kosi Katarmal,
Tourism is an economic asset and need not be looked at with Almora, 1998.
reservations however small initiatives by residents can contribute 5. Jain, S. K, “Dictionary of Indian Folk Medicine and Ethno-Botany”,
towards conservation. The hills need to be conserved by adding Deep Publications, New Delhi, 1991.
greater greenery so that the charm of the hills can be preserved 6. Sharma, J. R., Mudgal, V. and Hajra, P. K., “Floristic Diversity and
for posterity. Conservation Stratgies (Eds. Mudgal and Hajra)”, Botanical Survey
2. To showcase the business enabling properties of MAPs, the of India, Ministry of Environment and Forests, 1997.
Sansthan has on its agenda a project to develop a Museum of 7. Prakash, V., “Himalayan Medicinal Plants – Potential and Prospect”,
MAPs. Believing that documents are not accessible to all and (eds. Samant S. S., Dhar, B. and Palni, L. M. S.), Gyanodaya
the visual appeal through the Museum will generate a greater Prakashan, Nainital, 2002.
understanding of this Heritage and its business potential. 8. Dhawan, B. N., “Himalayan biodiversity – action plan”, (ed. Dhar, U.),
3. To introduce Spice cultivation in and around Mussoorie. The Gyanodaya Prakashan, Nainital, 1997.
Sansthan experimented with essential oil rich varieties of Turmeric, 9. Marwah, Jyoti, “History of the Uses of the Essential Oils through
Ginger and Bush pepper having less fibre, which were obtained the Ages”, 2005, Ph. D. Thesis, University of Mumbai.
from Indian Institute of Spice Kozhikode, Kerala. The results were 10. Vashney, S. C., “Essential oils board to help fight WTO blues”, The
encouraging and efforts will be undertaken to enhance their Financial Express 2001, Aug 20.
cultivation. Increase in humidity has increased the probability of 11. NIRD – SRD – 504, “Livelihood and Resources”, 2010, University of
an improved crop. Hyderabad.
4. It is as good as redemption that Planning Commission has decided 12. Marwah, Jyoti, “History of the Uses of the Essential Oils through
to make Environment Protection a key tenet of governance the Ages”, 2005, Ph. D. Thesis, University of Mumbai.
and will disburse 1,900 crores in 2011-2012 on environmental 13. Navdanya (Report), “Two decades of service to the Earth and small
performance by states. Environmental concerns will be a criteria formers”, RFSTE, Dehradun.
for determining the central assistance to states based on an index 14. HRDI, Gopeshwar, Annual Reports, 2005-6, 2006-7.
to measure the green performance. This index will be based on 15. ibid.
the review of air and water quality in the states. The hill states of 16. ibid.
Sikkim, Uttarakhand, Arunachal Pradesh and Himachal Pradesh 17. NIRD—SRD-501 – Rural Society and Sustainable Development,
can stake better claims as they gain by default. Also it cannot be University of Hyderabad, 2010
denied that these states maintain their forest cover at the cost of
Bibliography
Bulchand, Sarada, Sense of Smell, National Book Trust, India, 2002.
Castleman, Michael, The New Healing Herbs, Bantam Books, 2002.
Chauhan M. S., A. K. Pokharia and I.B.Singh, Archaeology
30 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
of Lahuradewa Area, Ganga Plain Pollen Record of Holocene Genders, Roy, Perfume through the Ages, G. P. Putnam’s
Vegetation and Climate Change from Lahuradewa Lake, National Sons, New York
Seminar on Archaeology of the Ganga Plain, Lucknow, 2004.
Gode P. K., Studies in Indian Cultural History, vol. 1, VVRI,
Christopher, M., ‘Incense in India’, The Incense, Journal, 2001. Hoshiarpur, 1961
Dahanulkar, S., Thatte, U., Ayurveda Unravelled, National
Book Trust, Delhi, Gode, P. K., Indian Science of Cosmetics and Perfumery,
Davies, Patricia, Aromatherapy A-Z, Vermillon, 2005 International Perfumer, 1951, no.3
Dimblby, Geoffrey, Plants and Archaeology: The
Archaeology of the Soil, Paladin, UK, 1978 Gode, P.K. The Plant-lore of Ancient India, Aryan path, Vol.
Finnermore, H. The Essential Oils, Ernest Benn Ltd., London, 1926. 18, 1947
Gunther, E., Essential Oils, Vol. 1-6, Robert E. Krieger
Publishing Company, Inc., Malabar, Florida, 1972.
Good chemistry will be Target’s first,
exclusive fragrance brand ever
US based brand giant Target has announced the launch of Good Chemistry, its rst exclusive
fragrance brand hitting stores early 2018. The line is vegan, essential-oil based, and paraben-free,
says the company. Good Chemistry bases its fragrance formulations — perfumes, rollerballs, and
body sprays — on key personality types: Con dent and Charming, Good and Grounded, Vibrant
and Playful, and Cool and Collected launch the line priced between $9.99 to $24.99.
“Beauty at Target is all about the joy of discovering products that work best for you, and we want
to ensure this philosophy rings true in fragrances,” Christina Hennington, senior vice president
of Beauty and Essentials at Target, said in a statement. “That’s why we are reinvigorating our
fragrance collection by introducing Good Chemistry, an exclusive brand that is all about inspiring
our guests to nd unique scents that they love.”
Target is a huge name in perfumes in addition to almost • Earthy & woody
everything else. Recently, the company has unleashed a Picture an evergreen forest or a cozy log cabin. Notes
urry of new brand launches. But who’s complaining? In
include oak moss, pine & bergamot.
January, its come up with new (and a ordable) fashion label
Universal Thread. The word is that a new beauty line is on the The awesome variety on offer is sure to raise eyebrows.
way. “It’s called Good Chemistry, and this one for all of you guys Fragrances come in different types such as rollerballs, perfumes,
who have been longing for a quality fragrance at a crazy, good perfumed lotions & oils and what have you. The appeal is
price”, says a fashionista source in her blog. worded beautifully and almost nudges one to reach out,
Currently, Target boasts all of 1102 perfume varieties “There’s nothing wrong with having one signature scent, but
wouldn’t it be fun if that bottle cost less so you could build an
(Whew). entire fragrance wardrobe without breaking the bank? Target
wants to make that a reality.”
Prominent fragrance families on offer are: Bang on target, for sure.
• Fresh & clean
Think fresh-cut grass or a crisp glass of lemon water. Notes
include citrus, rosemary & tarragon.
• Floral & lush
Each composition is like a unique bouquet. Notes include
rose, orange blossom & lilac.
• Warm & spicy
Toasty & totally sophisticated, like apple cider or cinnamon
tea. Notes include cloves, incense & warm spices.
www.ffwindia.com 31
Special Feature
Indian food fantasies: flavours
& fragrances dominate the
culinary experience
• F&F Correspondent
Flavours and fragrances are two di erent things, but invisible is well stocked with essential dried herbs and spices. To begin
and beyond the sense of touch. The one item that both play with, cinnamon and cardamom can go into both savoury and
a major role in, is food. The aroma of food excites the senses sweet dishes, this is only the beginning of the cooking journey!
while the taste savours the morsels till satiation takes over. From
ancient history to the modern day, seldom has any other human Staple foods of Indian cuisine include pearl millet (bājra),
need undergone as much rapid change and alteration as cuisine. rice, whole-wheat flour (atta), and a variety of lentils, such as
Food is one area where every time a potential cook sets out to masoor (most often red lentils), toor (pigeon peas), urad (black
create a dish, the experience o ers great room for manoeuvre. gram), and moong (mung beans). Lentils may be used whole,
Therefore, the same item may o er di erent types and intensities dehusked—for example, dhuli moong or dhuli urad—or split.
of avours and fragrances at di erent times and in di erent Split lentils, or dal, are used extensively.[19] Some pulses, such
hands. In fact, the same person preparing the same dish at as channa or cholae (chickpeas), rajma (kidney beans), and
di erent times may have something new to o er every time. That lobiya (black-eyed peas) are very common, especially in the
is why, the market for cuisine continues to woo foodies worldwide northern regions. Channa and moong are also processed into
and so it will be in future too. flour (besan).
India, a vast and multifaceted nation with 22 official Many Indian dishes are cooked in vegetable oil, but
languages and nine recognized religions, is home to more than peanut oil is popular in northern and western India, mustard
17 percent of the world’s total population. What that means in oil in eastern India,[18] and coconut oil along the western
culinary terms, is that the country is not defined by one single coast, especially in Kerala.[20] Gingelly (sesame) oil is common
style of cooking and it is this multiplicity of ingredients and the in the south since it imparts a fragrant, nutty aroma.[21] In
painstaking process of putting them together that makes Indian recent decades, sunflower, safflower, cottonseed, and soybean
food so sublime. The dishes are built from layers upon layers of oils have become popular across India.[22] Hydrogenated
flavours, combining in an unworldly melange of complex tastes. vegetable oil, known as Vanaspati ghee, is another popular
cooking medium.[23] Butter-based ghee, or deshi ghee, is used
Novice or pro, one cannot even begin to cook unless one
32 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
www.ffwindia.com 33
Special Feature
frequently, though less than in the past. Many types of meat are following the Kamala Mills fire as the prime reason. Students,
used for Indian cooking, but chicken and mutton tend to be the however, said that the ban is to impose the food culture of a
most commonly consumed meats. Fish and beef consumption small section of people on the whole student community.
are prevalent in some parts of India, but they are not widely
consumed except for coastal areas, as well as the north east. The notice issued to the contractor of the Civil Cafe
on January 20 imposed a ban on non-vegetarian items,
The Vegetarian V/S Non-Vegetarian Divide In India restricted the cafe’s timings, banned outside people (non-
Indian people are by and large, a hugely religious lot. And civil engineering students) from entering the cafe. The move
comes after a recent mail, asking students from hostel 11 to use
many religions shun meat and believe in strictly vegetarian fare. separate plates for non-vegetarian food, was issued. The circular
Some even shun garlic and onions. Then there are those that was withdrawn later.
prefer veg food for strictly non-religious reasons. It could be just
a matter of taste or driven by health concerns.
While this may appear to be a restriction, it is just the The Cafe is popular for the options it provides. The
opposite. The very restrictions in vegetarian cooking throw a ambience is appealing too as it is the only terrace cafeteria on
challenge to the cooks to create great offerings within a limited the campus, said a student. “It is surprising the department
fare. This in turn, spurs a wholly veg-centric R&D industry from has banned non-veg items where 90% of people eat non-veg
tradition to modernity. Like any other culinary effort, variety is food. The ban seems to impose the food culture of a section of
also the spice of vegetarian food life. people,” said a student.
An institute spokesperson, however,
said that most measures have been imposed
following the Kamala Mills fire incident.
“This is the only terrace cafeteria we have.
It is not fit for cooking... Some students
even complained of food poisoning. The
non-vegetarian food is brought in the
morning and kept till evening. Since it gets
spoilt faster and is the major cause for food
poisoning, the department has banned it,”
said the spokesperson. The cafe also is used
by students from other departments and had
become a party hub of sorts even beyond
academic hours, said the official.
Many of us would also agree that even those who love A faculty member said the department
meat-oriented cooking often opt to go in for vegetarian food by could have ensured only fresh food is served,
way of variety and if the choice is right, get equal pleasure and if health and safety was the concern. Dean of students’ affairs,
satisfaction from veg food. Soumyo Mukherji, said non-vegetarian food is not banned on
campus and is served at all canteens and mess. “We will look at
Indians take their culinary experience seriously, and the having a similar eating joint like the civil cafe in a non-academic
veg versus non-veg divide can cause problems too. The largest area,” he said. The institute’s canteens and messes are in the
and one of the most popular cafeterias in the academia area hostel area, while the cafeterias are near academic ones.
of IIT Bombay, Powai, decided this January, to no longer serve
non-vegetarian food, following a ban imposed by the civil Non-Vegetarian Cooking Arguably Tops The Preferences In India
engineering department. Anger swept the student community, The residents of Hyderabad, in the south, are known for their
after the department banned sale and cooking of non-
vegetarian items in their cafe. biryani — rice dishes topped with shredded meats. Punjab, in
the north, is where tandoori cooking comes from, with the food
The institute has cited ‘health and safety concerns’ cooked in hot clay ovens. Goa, on the west coast, specializes
in fish and is influenced by the cuisine of Portugal, which once
colonized it. Food in Bengal, in the east, is often cooked in
mustard oil and is noted for the subtlety of its flavours.
34 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
The one thing that remains constant across the entire If there is a problem with Chicken with Dried Fruit, it is that
country is spice. Sometimes the food is hot, sometimes it is it is ridiculously oily. Here excess oil can be skimmed off even
hotter and sometimes it is not hot at all, but it is always cooked though it could be highly flavoured, just for the sake of health.
with plenty of spices. The country is awash in spice, from the Many Indian foods use a lot of oil. Then there are dishes like
pungent, bright yellow turmeric to the bitter licorice taste of Shrimp Curry that are made with no oil at all. It is a simple dish,
fennel seed, from the heady and aromatic nutmeg to the sharp and the quickest of all the ones that may come to mind, but its
warmth of ginger. flavour is no less robust.
It is the way these spices are chosen and blended together The secret is a selection of spices that are simmered
that gives Indian food its highly developed, refined sensibility. together with water until they are a bit concentrated, and then
One could spend a lifetime studying Indian food and still not they are cooled down with coconut milk (Please note it is made
learn half of what there is to know about the subject. I decided without oil and not without fat). A bit of tamarind paste would
to make four dishes and call it a day. give it a sweet and tangy bite, but one may not use tamarind
paste if one wanted to make dishes using nothing
but ingredients one can find at a reasonably well-
stocked grocery store.
In place of the tamarind paste, added honey and
lemon would do the trick. It may not be as good or as
fruity as the tamarind would be, but once the shrimp
start simmering in the curry you just know that it is
going to be spectacular.
Quoting some examples, Lamb in an Almond Sauce is A famous dish from Tamil Nadu, Chicken
a perfect example of the layered flavours found in Indian Chettinad is special for its unique way of cooking. A
cooking. You begin by toasting the spices, which intensifies variety of marinated spices are applied as a paste on
their piquancy while imparting to them a faint nuttiness. Then the chicken which is then cooked until it is tender
you make a paste of aromatics — garlic, ginger and turmeric, and super juicy. In Bengal, Goa and coastal regions
blended with water. the fish varieties are astonishing and hugely popular. In North
India, chicken and meat take centre stage. And so the Indian
After searing cubes of meat, you caramelize onions in non-veg food story can go on and on and on.
the same pan. Then you add the blended aromatics and the
toasted spices, followed by a bit of yogurt to tone down The Vegetarian Experience Wows All Sections In India
the flavour’s flamboyance. Tomato sauce is next, adding yet When we talk of vegetarian fare, the North-south divide
another type of character. It’s as impressive as anything you’d
find at an Indian restaurant. is well demarcated. While the entire array of traditional South
Indian foods comprise mostly rice, lentil and coconut (in large
Chicken with Dried Fruit is a stew (technically, it’s a braise) measure) varying from dosas, to rasams and others with a
cooked with an abundance of spice. Actually, many of the spices massive variety of accompanying chutneys and the like, North is
are even the same. dominated by Rotis, pulavs, and more common curries. Likewise
different parts of the country offer different types of food
But the amounts that are used, and the way they are choices.
prepared, results in a manifestly different experience. This dish
takes its cues from its use of yogurt and cilantro, which form the There is scarcely anything exotic about traditional Indian
structure on which the other ingredients are hung. The other vegetarian h ousehold fare, but lately the globalization
spices, though notable, take a culinary back seat. experience has coloured the Indian veg food plate too and
pastas, burgers, pizzas and the like are hugely popular. With
the shrinking of the globe, recipes from the internet have
permeated households and traditionalist foodies are going
international in their kitchens today.
www.ffwindia.com 35
Special Feature
The solemn mystique of Incense
Incense materials are available in various forms and degrees of processing. They can generally
be separated into “direct-burning” and “indirect-burning” types depending on use. Preference for
one form or another varies with culture, tradition, and personal taste. Although the production
of direct- and indirect-burning incense are both blended to produce a pleasant smell when
burned, the two di er in their composition due to the former’s requirement for even, stable, and
sustained burning.
The word incense comes from Latin for incendere meaning The Many Utilities Of Incense
“to burn”. From times immemorial, spirituality and the Incense is aromatic biotic material which releases fragrant
search for solace has been the eternal quest for mankind.
Symbolism has been a hall mark of all religions across divides. smoke when burned. The term refers to the material itself,
There are those who worship idols and then there are those rather than to the aroma that it produces. Incense is used for
who worship the unseen in di erent ways. There are nature aesthetic reasons, and in therapy, meditation, and ceremony. It
worshippers, grave worshippers and cults that pray to dark may also be used as a simple deodorant or insectifuge.
forces too. However, if there is anything that is common to
practically all types of worshippers or devotees, it is the humble Incense is composed of aromatic plant materials, often
incense stick. combined with essential oils. The forms taken by incense
differ with the underlying culture, and have changed
with advances in technology and increasing
diversity in the reasons for burning it. Incense
can generally be separated into two main types:
“indirect-burning” and “direct-burning”. Indirect-
burning incense (or “non-combustible incense”)
is not capable of burning on its own, and requires
a separate heat source. Direct-burning incense
(or “combustible incense”) is lit directly by a
flame and then fanned or blown out, leaving
a glowing ember that smoulders and releases
fragrance. Direct-burning incense is either a paste
formed around a bamboo stick, or a paste that is
extruded into a stick or cone shape.
In India, the most common incense stick is the agarbatti. Combustible bouquets were used by the
This humble agarbatti does not differentiate between Hindus, ancient Egyptians, who employed incense within
Muslims, Christians, Jews or any other. Everyone loves to light both pragmatic and mystical capacities. Incense
agarbattis. Agarbattis come in various fragrances and some was burnt to counteract or obscure malodorous
popular fragrances include sandalwood, floral and so many products of human habitation, but was widely
others. Whats more, many people actually use the agarbatti perceived to also deter malevolent demons and appease the
as an air freshener only with no religious or devotional motive gods with its pleasant aroma. Resin balls were found in many
at all. Many say it helps in concentration to have the gentle prehistoric Egyptian tombs in El Mahasna, furnishing tangible
fragrances swirling in the air around you while reading, writing archaeological substantiation to the prominence of incense
or even meditating. and related compounds within Egyptian antiquity. One of the
oldest extant incense burners originates from the 5th dynasty.
The Temple of Deir-el-Bahari in Egypt contains a series of
carvings that depict an expedition for incense.
The Babylonians used incense while offering prayers to
divining oracles. Incense spread from there to Greece and Rome.
36 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
World famous kettle chips celebrates 35th
birthday in style with its 33 plus flavours
The Portland, Oregon, potato chip maker, Kettle chips, celebrated At Kettle, ideas are constantly rolling
its 35th birthday by winding up a big contest on Monday, 6th in, as evidenced by the 33 -- and counting
November. Sea Salt and Vinegar. Sriracha. Dill Pickle. Ask any lover of -- varieties on its website. “I’ll arrive at work
Kettle Chips to list their favorite flavors, and the names come out in a rush. on Monday and have a couple of emails from
folks saying ‘I Went to a restaurant and tried
Kettle Chips, owned by the snack giant Snyder’s Lance, has re- such and such,’” Merritt said. For instance, its
issued the retro packaging for some of its flavors, even as it keeps Korean Barbecue flavor was inspired by a flavor
introducing new ones. Chips may have acquired the unflattering architect’s visit to a food truck, she says.
sobriquet of ‘Junk Food’ but here, it’s a serious business of cooking up
classy new offerings in flavor terms. But even when the company zeroes in
on a flavor, the process continues. To develop Maple Bacon chips,
The varieties are developed by its “flavor architects” at its the flavor architects tasted 14 different varieties of maple syrup and
headquarters, who comb the Portland food scene for ideas. “We take a six kinds of bacon, Merritt says. “All of our innovations come from real
more culinary view of our flavors,” Laura Merritt, vice president of Kettle foods,” she says.
Brand marketing, tells FORBES. “We will never put out a flavor unless it
truly tastes like what we say it is.”
www.ffwindia.com 37
Special Feature
Incense burners have been found in the Indus Civilization incense. Fragrant materials are combined into the base prior to
(3300–1300 BCE). Evidence suggests oils were used mainly formation as in the case of powdered incense materials or after
for their aroma. India also adopted techniques from East Asia, formation as in the case of essential oils. The formula for the
adapting the inherited formulation to encompass aromatic charcoal-based incense is superficially similar to black powder,
roots and other indigenous flora. This comprised the initial though it lacks the sulphur.
usage of subterranean plant parts within the fabrication of
incense. New herbs like Sarsaparilla seeds, frankincense, and Natural plant-based binders: . Gums such as Gum Arabic
cypress were used by Indians for incense. or Gum Tragacanth are used to bind the mixture together.
Mucilaginous material, which can be derived from many
At around 2000 BCE, Ancient China began the use of botanical sources, is mixed with fragrant materials and water.
incense in the religious sense, namely for worship. Incense The mucilage from the wet binding powder holds the fragrant
was used by Chinese cultures from Neolithic times and material together while the cellulose in the powder combusts
became more widespread in the Xia, Shang, and Zhou to form a stable ember when lit. The dry binding powder usually
dynasties. The earliest documented instance of incense comprises about 10% of the dry weight in the finished incense.
utilization comes from the ancient Chinese, who employed This includes:
incense composed of herbs and plant products (such as
cassia, cinnamon, styrax, sandalwood, amongst others) as Makko (incense powder): made from the bark of various
a component of numerous formalized ceremonial rites. trees from the Persea such as Persea thunbergii)
Incense usage reached its peak during the Song Dynasty
with numerous buildings erected specifically for incense Xiangnan pi (made from the bark of Phoebe genus trees
ceremonies. such as Phoebe nanmu, Persea zuihoensis. Jigit: a resin based
binder used in India Laha or Dar: bark based powders used in
Brought to Japan in the 6th century by Korean Buddhist Nepal, Tibet, and other East Asian countries.
monks, who used the mystical aromas in their purification rites,
the delicate scents of Koh (high-quality Japanese incense) Direct/Indirect Burning Of Incense
became a source of amusement and entertainment with nobles Indirect-burning: Indirect-burning incense, also called
in the Imperial Court during the Heian Era 200 years later.
During the 14th century Shogunate, a samurai warrior might “non-combustible incense”, is a combination of aromatic
perfume his helmet and armor with incense to achieve an aura ingredients that are not prepared in any particular way
of invincibility (as well as to make a noble gesture to whosoever or encouraged into any particular form, leaving it mostly
might take his head in battle). It wasn’t until the Muromachi unsuitable for direct combustion. The use of this class of incense
Era during the 15th and 16th century that incense appreciation requires a separate heat source since it does not generally
(kōdō) spread to the upper and middle classes of Japanese kindle a fire capable of burning itself and may not ignite at all
society. under normal conditions. This incense can vary in the duration
of its burning with the texture of the material. Finer ingredients
Composition And Construct Of Incense Dispenstation tend to burn more rapidly, while coarsely ground or whole
Mechanisms chunks may be consumed very gradually as they have less total
surface area. The heat is traditionally provided by charcoal or
The combustible base of a direct burning incense mixture glowing embers.
not only binds the fragrant material together but also allows
the produced incense to burn with a self-sustained ember, In the West, the best known incense materials of
which propagates slowly and evenly through an entire piece of this type are frankincense and myrrh, likely due to their
incense with such regularity that it can be used to mark time.] numerous mentions in the Christian Bible. In fact, the word for
The base is chosen such that it does not produce a perceptible “frankincense” in many European languages also alludes to any
smell. Commercially, two types of incense base predominate: form of incense.
Fuel and oxidizer mixtures: Charcoal or wood powder Whole: The incense material is burned directly in its
forms the fuel for the combustion while an oxidizer such as raw unprocessed form on top of coal embers. Powdered or
sodium nitrate or potassium nitrate sustains the burning of the granulated: The incense material is broken down into finer
38 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
bits. This incense burns quickly and provides a short period of Cored stick: This form of stick incense has a supporting
intense smells. core of bamboo. Higher quality varieties of this form have
fragrant sandalwood cores. The core is coated by a thick layer
of incense material that burns away with the core. This type of
incense is commonly produced in India and China. When used
for worship in Chinese folk religion, cored incensed sticks are
sometimes known as “joss sticks”.
Solid stick: This stick incense has no supporting core and is
completely made of incense material. Easily broken into pieces,
it allows one to determine the specific amount of incense they
wish to burn. This is the most commonly produced form of
incense in Japan and Tibet.
Incense coils hanging from the ceiling of an East Asian temple Powder: The loose incense powder used for making
indirect burning incense is sometimes burned without further
Paste: The powdered or granulated incense material is processing. They are typically packed into long trails on top
mixed with a sticky and incombustible binder, such as dried of wood ash using a stencil and burned in special censers or
fruit, honey, or a soft resin and then formed to balls or small incense clocks.
pastilles. These may then be allowed to mature in a controlled
environment where the fragrances can commingle and unite. Paper: Paper infused with incense, folded accordion style,
Much Arabian incense, also called “Bukhoor” or “Bakhoor”, is of lit and blown out. Examples are Carta d’Armenia and Papier
this type (Bakhoor actually refers to frankincense in Arabic) and d’Arménie.
Japan has a history of kneaded incense, called nerikō or awasekō,
using this method.[18] Within the Eastern Orthodox Christian
tradition, raw frankincense is ground into a fine powder and then
mixed with various sweet-smelling essential oils.
Incense coils hanging from the ceiling of an East Asian
temple
Direct-burning :- Direct-burning incense also called
“combustible incense”, is lit directly by a flame. The glowing
ember on the incense will continue to smoulder and burn away
the rest of the incense without continued application of heat or
flame from an outside source. Direct-burning incense is either
extruded, pressed into forms, or coated onto a supporting
material. This class of incense is made from a moldable
substrate of fragrant finely ground (or liquid) incense materials
and odourless binder. The composition must be adjusted to
provide fragrance in the proper concentration and to ensure
even burning. The following types of direct-burning incense
are commonly encountered, though the material itself can take
virtually any form, according to expediency or whimsy:
Burning incense stick and its smoke Burning incense stick and its smoke
Coil: Extruded and shaped into a coil without a core. This
Rope: The incense powder is rolled into paper sheets,
type of incense is able to burn for an extended period, from hours which are then rolled into ropes, twisted tightly, then doubled
to days, and is commonly produced and used by Chinese culture. over and twisted again, yielding a two-strand rope. The larger
end is the bight, and may be stood vertically, in a shallow dish
Cone : Incense in this form burns relatively fast. Incense
cones were invented in Japan in the 1800s.
www.ffwindia.com 39
Special Feature
of sand or pebbles. The smaller (pointed) end is lit. This type of with a binder to form a paste, which, for direct burning
incense is highly transportable and stays fresh for extremely incense, are then cut and dried into pellets. Incense of the
long periods. It has been used for centuries in Tibet and Nepal. Athonite Orthodox Christian tradition are made by powdering
frankincense or fir resin, mixing it with essential oils. Floral
fragrances are the most common, but citrus such as lemon is
not uncommon. The incense mixture is then rolled out into
a slab approximately 1 cm thick and left until the slab has
firmed. It is then cut into small cubes, coated with clay powder
to prevent adhesion, and allowed to fully harden and dry. In
Greece this rolled incense resin is called ‘Moskolibano’, and
generally comes in either a pink or green colour denoting the
fragrance, with pink being rose and green being jasmine.
Joss sticks in the Temple of Literature, Hanoi in Hanoi, Vietnam
The disks of powdered mugwort called ‘moxa’ sold in
Chinese shops and herbalists are used in Traditional Chinese
medicine for moxibustion treatment. Moxa tablets are not
incenses; the treatment relies on heat rather than fragrance.
Incense sticks may be termed joss sticks, especially in Some incense sticks are uneven in thickness
parts of East Asia, South Asia and Southeast Asia. Among
ethnic Chinese and Chinese-influenced communities they are In order to obtain desired combustion qualities, attention
traditionally burned before the threshold of a home or business, has to be paid to certain proportions in direct burning incense
before an image of a Chinese popular religion divinity or spirit mixtures.
of place, or in small and humble or large and elaborate shrine
found at the main entrance to each and every village. Here
the earth god is propitiated in the hope of bringing wealth
and health to the village. They can also be burned in front of a
door, or open window as an offering to heaven, or the devas.
The word “joss” is derived from the Latin deus (god) via the
Portuguese deos through the Javanese dejos, through Chinese
pidgin English. They are also burned at temples across many
parts of East, South and Southeast Asia.
The raw materials are powdered and then mixed together
40 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
Flavours & Fragrances Market In India
Holds Great Potential For Higher Growth
The intangible mystique of avours and fragrances has industry in India. The supply chain analysis of flavours and
spurred an industry that is growing rapidly worldwide. In fragrance market represents the intermediate layers between
India too, the industry is thriving steadily and more and manufacturers, distributors, importers and finally to the end
more entrepreneurs as well as established players are vying for consumers. The value chain describes the analysis largely for
market space. the organized sector which comprises companies such as IFF,
Takasago, Firmenich, Givaudan and others.
Research and Markets has announced the addition of the
“India Flavour and fragrance Industry Outlook to 2020 - Driven The market was dominated by vanilla flavour which
by Demand of Personal Grooming Products and Growth of Food remained the largest demanded flavour of the flavour market in
Additives Market “ report to their repertoire. India. Flavour market in India has been segmented on the basis
of types of applications which comprise beverages, bakery,
Flavour and fragrance market in India has been dominated confectionery, dairy, pharmaceuticals, tobacco and others.
by the fragrance market with a majority share in the overall The import demand for flavours was very low. The market for
revenues of the market as of FY’2015. The market has majorly flavours has primarily been dominated by IFF in FY’2015. Other
been dominated by the organized players. Although, there players strongly competing in the market includes Givaudan,
have been strict rules and regulations formulated by the Symrise, Firmenich, SH Kelkar, Mane, Goldfield, Sachee, Khattri.
government, small and medium enterprises usually sway
through them due to lack of proper controls over the market The market for fragrance products is dominated by
players. organized players namely SH Kelkar, IFF, Givaudan, Firmenich
and others. The market for fragrance is expected to flourish at a
The surfacing of global players into the market has significant CAGR of 14.2%.
provided buoyancy to the supply chain of flavour and fragrance
The Secret Appeal Of Pure Saffron
“I went to my local saffrontarium — which is where they luxurious taste is totally enigmatic—it’s tricky to describe but
sell saffron, of course — and bought a hit of saffron that cost instantly recognizable in a dish. As annoying as it is to say, you
$500 an ounce. I did not purchase an entire ounce. No one know it when you taste it.
purchases an entire ounce. The bottle I picked up contained a Why is it so expensive?
mere 0.03 ounces of the stuff. It cost me a cool $14.99”, says one
blogger from distant USA. Closer home in India saffron doesn’t Each flower produces only three threads (stigmas) of saffron,
come cheap either. It takes about 1,000 flowers to produce just and it blooms for only one week each year. The saffron must be
one ounce of saffron. That’s why in USA you pay $10 to $13 per harvested—by hand!—in the mid-morning, when the flowers
gram for the real deal. are still closed in order to protect the delicate stigmas inside. To
make sure you’re getting the best stuff, take a sniff—you want
Saffron is one of the most precious spices in the world. saffron that smells a bit like sweet hay. It should also have all red
But why? The threadlike red stringy stuff—and the yellow hue stigmas, no yellow stamens.
it imparts—are quite literally the stuff of legend. But what is What do we do with it?
saffron, exactly? No matter how many tales have been told about
the spice, a lot of us still don’t know what to do with it or whether Good question. Saffron is used in foods extensively in
it’s worth the high cost. Here’s everything you need to know. oriental cuisine. In rice, in sweetmeats and in so many other
Where does saffron come from? foods. However for a start, Grind 2 tsp. saffron threads, along with
a sugar cube or a pinch of coarse salt, to a powder with a mortar
The spice originates from a flower called crocus sativus— and pestle or a spice mill to draw out the most flavor and color.
commonly known as the “saffron crocus.” It is believed that Then add ¼ cup warm water and let cool. This is the vibrant elixir
saffron originated and was first cultivated in Greece, but today to use in your paella, buttery saffron rice, and special occasion
the spice is primarily grown in Iran, Greece, Morocco, and India. desserts like saffron-rose water brittle.
What does it taste like?
Saffron is extremely subtle and fragrant. The slightly sweet,
www.ffwindia.com 41
Guest Column
Aromatic crops drying and flavoured
water by using solar energy
• Dr. Ela Atheaya, Dr. Deepali Atheaya
Abstract plant extract per day expressed in ml/day and the percent
Solar radiation is radiant energy emitted by the sun. It yield was measured in terms of the ratio between volume of
plant extracts and the mass of plant samples multiplied by
is an inexpensive and easily accessible energy source. Using 100%. The results showed that it is possible to extract essential
solar energy instead of conventional fuels such as coal and oil from plants using the sun as source of energy. The rate of
petroleum protects our environment. The solar energy can be extraction varies with the plant samples with oregano as the
utilized to draw both the thermal and electrical energy. In this fastest (3.4 ml/day) and rose petals the slowest (1.8 ml/day).
research paper various solar energy technologies such as solar The essential oil extraction process can last for 9 days. The
distillation and dryers have been discussed. Due to the soaring percent yield of plant extracts varies with the kind of plant
costs of fossil fuels, significant consideration has been given samples with sambong (Conyza balsamifera Linn) having the
to solar energy. It can be used for making flavoured water and highest percent yield (72%) and rose petals (Rosa damascena)
also dry the aromatic crops It has been observed that the solar the lowest (18.5%). Solar drying is the removal of moisture from
radiation utilization offered an important source leading to the any crop to dry it and this practice has been followed since
environment sustainability. The implementation of solar energy ancient period. Kumar et al. (2006) conducted an experiment on
projects in extracting essential oils, flavoured water and drying chilli drying and they have reported that drying process in the
aromatic crops in India will lead to less environmental hazards. greenhouse is faster than open sun drying. This solar crop dry
offers a good option to cut the spoilage of fruits and vegetables.
Keywords : solar energy, solar distillation, aromatic crops, In this research paper the basic principles of solar distillation,
essential oils. solar crop drying have been described briefly.
Introduction Description of a solar distillation system (SWS)
There is a restricted supply of conventional energy The airtight solar basin is made up of concrete or fiber
sources such as coal, petroleum etc leading to the innovation reinforced plastic material with its top surface covered with a glass.
of unconventional energy sources. Solar radiation is a major Solar radiation falls on the blackened lower surface and it heats
energy source which can be used to solve this energy scarcity. water which rises upwards. The evaporated water gets condensed
Solar distillation is one of the oldest methods to manufacture on the inner surface of the glass cover and the distilled water
potable water. The solar distillers are also more cost-effective with essential oil is collected at the lower end of the glass cover
and require unskilled labour to maintain and hence most as seen in Figure 1. Single slope solar still with condenser was
suitable for underdeveloped and developing countries (Tiwari developed by Faith (1998) and it was observed that it improved
et al. 2015). In the present work, the solar energy has been
utilized to obtain essential oil which is used for fragrance and Figure1. Solar distillation system to make flavoured water
flavours. It can also used for drying of aromatic crops and
making flavoured water. In particular, it determined the rate
of extraction and percent yield at normal temperature and
weather condition. Pesimo (2017) reported four kinds of plant
samples with known aromatic characters and pharmaceutical
importance, Sambong (Conyza balsamifera Linn), Oregano
(Plectranthus amboinicus,Lour.), Lemongrass (Cymbopogon
citrates) and Roses (Rosa damascena) were used as samples.
The plant samples were air dried and weighed and then
transferred to the designed solar essential oil extractor. The
rate of extraction was measured in terms of the volume of
42 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
the productivity. Abu-Quadait et al. 1996 have proposed a hybrid important for healthy life .This water can boost the immunity,
single slope solar still. Sandhu (2009) have suggested that the mind relaxing, help in reducing body weight etc.
productivity of solar stills can be increased by using preheated
water. Different designs of solar stills were presented by Mousa Solar drying is an effective means of crop preservation
(2004); Tiwari et al (2015); Al-Hinai et al. (2002). because the dried aromatic crops will be protected from rainfall,
dust, winds, insects and birds during the drying process. It also
Description of a solar crop drying system retained flavours of aromatic crops such as mint, onion, garlic
The solar radiation is incident on the glass cover and is further etc. which can be used in processing industries. Photovoltaic
based solar dryer system is a self sustained system. Therefore,
transmitted to the crop which is kept inside the dryer (Figure2). solar drying is an effective technique to preserve food items
The moisture has been taken away by the air which flows out from and flavours are conserved. There is a necessity to construct the
the dryer. Various designs of solar dryers have been presented efficient solar energy systems to serve the end user based on
by Singh et al. (2006) and Saleh and Badran (2009) and it was solar energy (heat and electricity).
reported that it lead to reduced drying cost. Amer et al. (2010)
have suggested that the solar drying has been considered as an Abbreviation
advancement of natural sun drying process as well as environment SDS Solar Distillation System
friendly technology. Barnwal and Tiwari (2008) designed,
fabricated and experiment a hybrid photovoltaic integrated References
greenhouse dryer and it was observed that its performance was
superior as compared to open greenhouse dryer. Abu-Qudais, Md., Abu –Huleh, B., Othman, O.N., 1996.
Experimental study and numerical simulation of a solar still
using an external condenser. Energy 21, 251- 253.
Al-Hinai, H., Al-Nassr, M.S., Jubran, B.A., 2002. Effect of
climatic, design and operational parameters on the yield of
a simple solar still. Energy Conversion and Management 43,
1639–1650.
Figure 2. Solar crop drying system (Tiwari, 2002) Amer, B.M.A., Hossain, M.A., Gottshalk, K., 2010. Design and
performance evaluation of a new hybrid solar dryer for banana.
Results and discussion Energy Conversion and Management 51, 813-820.
A transition to sustainable and renewable energy source
Barnwal P., Tiwari, G.N., 2008. Design, construction and
is desirable due to limited reserves of conventional energy testing of hybrid photovoltaic integrated greenhouse dryer.
sources and also because of environmental hazards which International journal of agriculture research 3(2), 110-120.
lead to global warming. Usage of solar radiation is essential to
eradicate completely the negative impacts of fossil fuels. From Cappelletti, G.M., 2002. An experiment with a plastic solar
the present research work it can be recommended to obtained still. Desalination 142, 221–227.
flavoured water, drying of aromatic crops and can be helpful
to earn wages. The benefits of solar distillation systems used Dubey, S., Tiwari, G.N., 2008. Thermal modeling of a
for extraction of essential oils are remarkable due to its non combined system of photovoltaic thermal (PV/T) solar water
requirement of external power supply, cost effectiveness and heater. Solar Energy 82, 602–612.
high efficiency. It can be used to get flavoured water such as
rose water, khus water, lemon water, ginger water etc which is Faith, H.E.S., 1998, Solar Distillation. Mech. Engg., Faculty
of Engg., Alexanria university, Alexandria, Egypt, personal
communication.
Hendrie, S.D., 1979. Evaluation of combined photovoltaic /
www.ffwindia.com 43
Guest Column
thermal collectors. In: Proceedings of international conference Saleh A., Badran, I., 2009. Modeling and experimental
ISES, Atlanta, Georgia, USA , 3, 1865-1869. studied on a domestic solar dryer. 34, 2239-2245.
Kumar, A., Chauhan, P.S., Sharma, A., 2012. Drying Singh, P.P., Singh, S., Dhaliwal, S.S., 2006. Multishelf
behavior of chilli under open sun and greenhouse conditions. domestic solar dryer. Energy conversion and management. 47,
Proceedings of international conference on energy security, 1799-1815.
global warming and sustainable climate, 492-502.
Tiwari, G.N., 2002. Solar Energy: Fundamentals, Design,
Pesimo, A. 2017 Harnessing the Solar Energy in Modeling and Applications. Narosa Publishing House, New Delhi.
Extracting Essential Oil for Community Based Perfumery and
Aromatherapy. Open Access Library Journal, 4, 1-11. Tiwari, G.N., Yadav J.K., Singh, D.B., Al-Helal I.M., Abdel-
Ghany, A.H., 2015. Exergoeconomic and enviroeconomic
Sandhu, G.S., 2009. Hybrid photovoltaic /thermal water analyses of partially covered photovoltaic flat plate collector
heating system. Ph.D. Thesis, CES, IIT Delhi. active solar distillation system. Desalination 367, 186–196.
About the Authors
Dr. Ela Atheaya Dr. Deepali Atheaya
Dr. Ela Atheaya is dynamic Dr. Deepali Atheaya
researcher. She has worked as received her Ph.D degree
6 years as Assistant Professor in Solar Energy from Centre
in Mumbai University colleges. for Energy Studies, Indian
She had past 13 years of Institute of Technology,
research experience. She had Delhi. She did her M. Tech.
received postgraduate and in Industrial & Production
doctoral degrees in Botany Engineering degrees and BTech
in the year 1996 and 2004 Dr. ELA ATHEAYA in Mechanical engineering Dr. DEEPALI ATHEAYA
respectively, from Aligarh from Zakir Husain College of
Muslim University, Aligarh (UP), India. Ever since 1996, she Engineering & Technology, A.M.U, Aligarh. She is currently
has been actively involved in the research and teaching. teaching in Mechanical Engineering Department of Bennett
She worked as a co- ordinator for two years in Capt. Amol University (Times group). She has expertise in the areas
Kalia Senior Secondary School, Naya Nangal, Punjab. She of hybrid PVT system, designing of solar thermal systems,
was a research scholar in the project “Biochemical and solar water heating systems, renewable energy, building
genitical evaluation of variabilities and instabilities in integrated photovoltaic thermal systems, solar drying
Indian strains of Pseudomonas solanecearum the causal systems, manufacturing processes, welding technologies,
agent of bacterial wilt” at Central Potato Research Institute industrial engineering and quality control.
(CPRI), Shimla. She also worked as a research associate in
project titled as “National Network project on Phytophthora
diseases of horticultural crops (PHYTONET)” at CPRI,
Shimla. Her research interests are in the field of cytological,
morphological, taxonomy, biochemical, molecular studies
of plants, population dynamics studies, Polygreen house
studies, Aromatic plant conservation and solar energy
technologies etc.
44 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
Frutarom deepens and expands its
penetration into the growing and
profitable market of natural active fine
ingredients for the cosmetics industry
Acquires IBR - Israeli Biotechnology Research – A Developer, Manufacturer and Marketer of Active
Natural Fine Ingredients for the Cosmetics and Dietary Supplements Industries, for US $21 Million
• Courtesy : ‘Globe newswire”
Frutarom Industries Ltd. (“Frutarom”), one of the world’s global supplier of unique natural products, and will be joining
10 largest companies in the eld of avours and natural Frutarom’s growing activities in the fields of algae-growth
specialty ne ingredients, continues its momentum of and active ingredients extraction for personal care and skin
acquisitions and implementation of its rapid and pro table protection, sold to some of the world’s leading cosmetics
growth strategy, and announces today that it has purchased companies.
“100% of the shares in the Israeli company, I.B.R – Israeli The IBR acquisition is yet another strategic
acquisition of activity in Frutarom’s growing core eld
Biotechnology Research Ltd. (“IBR”) for approximately USD 21M.
The transaction was completed upon signing and nanced
through bank debt.
IBR’s sales turnover in 2017 totalled approx. USD 7.4M, and which will enable us to o er our customers a broader
in the past 4 years it has exhibited an average annual growth portfolio of innovative solutions, and an important step
rate of 20%, and a 40% growth this past year. Frutarom projects in implementing Frutarom’s strategic plan to develop “
a continued accelerated profitable growth for IBR products, worldwide business in to the growing and pro table elds
which will also be supported by the various cross selling of natural cosmetics. We continue to expand our portfolio
opportunities facilitated by this acquisition. of unique and natural products, already constituting 75%
of our sale volume.
Established in 1995, IBR researches, develops,
manufactures and markets innovative and proprietary natural Frutarom will work on fully exploiting the cross-selling
active ingredients for the cosmetics and dietary supplements opportunities inherent in this acquisition and toward expanding
industries, mainly for cellular and skin anti-aging, skin the product portfolio for IBR’s existing customer base, including
protection from UV rays and air pollution, skin whitening and natural colors, natural plant and algae extracts and fragrances,
pigmentation prevention. IBR’s product portfolio includes and marketing IBR’s unique products to Frutarom customers
products that have won international cosmetics industry worldwide. IBR’s researchers will be joining Frutarom’s global
awards for scientific innovation. R&D teams working on Frutarom’s natural active ingredients, and
will support the accelerated development of future innovative
IBR has R&D labs and a production facility in the town of products.
Yavne, and it employs approx. 30 employees, many of them
with advanced academic degrees and a long-standing industry The global active ingredients market for cosmetics was
experience. IBR has a broad customer base, in the U.S., Europe valued at approx. USD 2.63B in 2015 and is projected to reach
and Asia, including some of the world’s leading cosmetics USD 4.45B by 2026. The primary drivers for this market’s
and personal care companies. IBR has a strong pipeline of accelerated increase are the rise in lifestyle and standard of
new products which were developed in recent years, some living and the changes in consumption habits and personal
are scheduled to be launched by the end of this year and will grooming habits, along with a growing awareness about
contribute to accelerating IBR’s profitable growth. beautification and personal appearance and care, especially
in Asia and South America, which is generating a significant
The acquisition is the continuation of the implementation increase in the demand for cosmetics and personal care
of Frutarom’s strategy to establish its position as a leading products. Another growth driver is the increased demand
www.ffwindia.com 45
Flavours & Fragrances
for cosmetics and personal grooming products for the male natural food protection, aroma compounds, essential oils,
consumer segment. In addition, the demand for natural, green unique citrus products and ingredients for infant formula
and environmentally friendly cosmetic products is constantly and elderly clinical nutrition. The Specialty Fine Ingredients
growing. In particular, the projected continued increase in the products are sold primarily to the food and beverages,
demand for anti-aging, skin whitening, and sun protection flavor and fragrance, pharmaceutical/nutraceutical,
products is expected to drive the market in the futurei. cosmetics and personal care industries.
Mr. Ori Yehudai, President and CEO of Frutarom Group, said: Frutarom’s products are produced at its plants in the US,
“The IBR acquisition is yet another strategic acquisition of activity Canada, the UK, Ireland, Switzerland, Germany, Belgium, Italy,
in Frutarom’s growing core field which will enable us to offer Spain, France, Slovenia, Poland, Russia, Turkey, Israel, South
our customers a broader portfolio of innovative solutions, and Africa, Morocco, China, India, Mexico, Guatemala, Peru, Chile,
an important step in implementing Frutarom’s strategic plan to Brazil and New Zealand. The Company’s global marketing
develop worldwide business in to the growing and profitable organization encompasses branches in Israel, the US, Canada,
fields of natural cosmetics. We continue to expand our portfolio the UK, Ireland, Austria, Switzerland, Germany, Slovenia,
of unique and natural products, already constituting 75% of our Belgium, the Netherlands, Denmark, France, Italy, Spain,
sale volume.” Hungary, Romania, Russia, Ukraine, Poland, Kazakhstan, Belarus,
Mr. Yehudai concluded: “The acquisition of IBR continues Turkey, Brazil, Mexico, Guatemala, Costa Rica, Peru, Chile, South
Frutarom’s implementation of its rapid and profitable growth Africa, China, Japan, Hong Kong, India, Indonesia and New
strategy and the realization of its vision ‘to be the preferred Zealand. The Company also works through local agents and
partner for tasty and healthy success.’This is the first acquisition distributors throughout the world. For further information,
“we have made this year, following 12 acquisitions in 2017, and 32
please visit the Company’s website at: www.frutarom.com.
acquisitions we have carried out since 2015, which have all been
successfully integrated into our global activity and have been The acquisition of IBR continues Frutarom’s
and will continue contributing to further growth in sales and implementation of its rapid and pro table growth strategy
improved profits and margins through maximum capitalization
of the multiple synergies they bring. We have an outstanding and the realization of its vision ‘to be the preferred partner
pipeline for further strategic acquisitions of companies and for tasty and healthy success.’ This is the rst acquisition we
activities within the scope of our operations and we will continue have made this year, following 12 acquisitions in 2017, and
carrying out our rapid and profitable growth strategy, which is 32 acquisitions we have carried out since 2015, which have
based on combining profitable internal growth and strategic all been successfully integrated into our global activity
acquisitions, in order to achieve our recently revised targets of
at least US$ 2.25 billion in sales with an EBITDA margin of 23% in and have been and will continue contributing to further
our core activities by the year 2020.” growth in sales and improved pro ts and margins through
About Frutarom maximum capitalization of the multiple synergies they
Frutarom (LSE:FRUT) (TASE:FRUT) is a leading global bring. We have an outstanding pipeline for further strategic
acquisitions of companies and activities within the scope
company operating in the global flavors and natural fine of our operations and we will continue carrying out our
rapid and pro table growth strategy, which is based
ingredients markets. Frutarom has significant production and on combining pro table internal growth and strategic “
development centers on all six continents and markets and acquisitions, in order to achieve our recently revised targets
sells over 70,000 products to more than 30,000 customers in of at least US$ 2.25 billion in sales with an EBITDA margin
over 150 countries. Frutarom’s products are intended mainly of 23% in our core activities by the year 2020.
for the food and beverages, flavor and fragrance extracts,
pharmaceutical, nutraceutical, health food, functional food,
food additives and cosmetics industries.
Frutarom, which employs approx. 5,500 people worldwide, i Technavio, Global Cosmetic Ingredients Market 2017-
has 2 main core activities: 2021 (Jan, 2017); FMI, Cosmetic Ingredients Market: Global
Industry Analysis and Opportunity Assessment 2015-2025
• The Flavors Activity which develops, produces and markets (2018); Marketsandmarkets.com, Active Ingredients Market for
flavor compounds and food systems; Cosmetics by Functionality, Application - Global Forecast to
2026 (Jan, 2017)
• The Specialty Fine Ingredients Activity, which develops,
produces and markets natural flavor extracts, natural Frutarom : [email protected]
functional food ingredients, natural pharma/nutraceutical
extracts, natural algae-based biotechnical products, natural
food colors, natural antioxidants that provide solutions for
46 www.ffwindia.com
VOL. 01, NO.1 | FEBRUARY 2018
Dried herbs and spice mixes
• http://www.thedailystar.net/lifestyle/special-feature/dried-herbs-and-spice-mixes
Novice or pro, you cannot even begin to cook unless Coriander seed - earthy, lemony flavour. Used in a lot of
your pantry is stocked with essential dried herbs and Mexican and Indian dishes.
spices. While you may be well aware that cinnamon and
cardamom can go into both savoury and sweet dishes, this is Cumin - smoky and earthy, used in Mexican cuisine, as well
only the beginning of your cooking journey! Follow our list of as North African, Middle Eastern, and Indian ones.
herbs and spice mixes to check how far long you have come on
your path to mastering cooking. Curry leaves - these pungent leaves are not related to
curry powder, but impart a similar flavour. Mainly used in Indian,
Asafoetida (or hing) - used as a digestive aid in Indian Malaysian, Sri Lankan, Singaporean, and Pakistani cuisine, the
cooking. Asafoetida has a strong odour that mellows out into a leaves are used to flavour curries, soups, stews, and chutneys.
garlic-onion flavour.
Basil - highly aromatic with a robust liquorice flavour. Fennel seed - lightly sweet and liquorice flavoured. It’s
Excellent in pestos, as a finishing touch on pasta dishes, or excellent with meat dishes, or even chewed on its own as a
stuffed into sandwiches. A spicy, edgier cousin to this is Thai breath freshener and digestion aid!
basil, which is a must-have for Thai stir-fries, Vietnamese Pho,
spring rolls, and other South Asian dishes. Fenugreek - although this herb smells like maple syrup
while cooking, it has a rather bitter, burnt sugar flavour. Found
Bay leaf - adds a woodsy background note to soups and sauces. in a lot of Indian and Middle Eastern dishes.
Caraway seed - these anise-tasting seeds are essential for Kaffir lime leaves - used to flavour curries and many Thai dishes
soda bread. as well as South Indian dishes. Can be found fresh, dry, or frozen.
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Flavours & Fragrances
Loomi - also called black lime, this is ground from dried Saffron - has a subtle but distinct floral flavour and aroma,
limes. Adds a sour kick to many Middle Eastern dishes. and it also gives foods a bright yellow colour.
Mace and nutmeg - mace is the spice made from the reddish Sage - pine-like flavour, with more lemony and eucalyptus
seed covering of the nutmeg seed, but tastes more subtle and notes than rosemary. Found in a lot of northern Italian cooking.
delicate. Mace is great in savoury dishes, especially stews and
homemade meat dishes. Nutmeg is sweet and pungent, and works Star anise - whole star anise can be used to add a sweet
well in baked goods, but also adds a warm note to savoury dishes. liquorice flavour to sauces and soups.
Mahlab - ground from sour cherry pits, this spice has a Sumac - zingy and lemony, sumac is a Middle Eastern spice
nutty and somewhat sour flavour. It is used in a lot of sweet that’s great in marinades and spice rubs.
breads throughout the Middle East.
Oregano - robust, with somewhat lemony flavour. Used in a Turmeric - sometimes used more for its yellow colour than
lot of Mexican and Mediterranean dishes and can be used as an its flavour, turmeric has a mild woodsy flavour. Can be used in
added kick to local tomato, egg and potato dishes as seasoning. place of saffron in a pinch or for those of us on a budget.
Paprika - adds a sweet note and a red colour. Used in Thyme - adds a pungent, woodsy flavour. Great as an all-
stews and spice blends. There is also a spicy version labelled hot purpose seasoning. A variant, lemon thyme adds a sweet lemon
paprika. The smoked version adds sweet smokiness to dishes. aroma, and a fresh lemony-herbal flavour. This is excellent with
poultry and in vinaigrettes.
Rosemary - great with eggs, beans, and potatoes, as well
as grilled meats as it adds a mustard like flavour.
48 www.ffwindia.com
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