IFEATWORLD April 2022

WORLD 3
FROM THE CHAIR
OF THE IFEAT 2022
VANCOUVER COMMITTEE
The IFEAT Conference Committee,
Local Organising Committee,
Executive Committee, staff team and
consultants, join me in sharing our
excitement and inspiring aspirations
for what will surely be a monumental
Conference in Vancouver. Not just
because this is the first time we, along
with our Member and non-member
delegates, will be together since
Bali in 2019, that would be sufficient…
but also because Vancouver’s
Conference is, for the first time in the
history of IFEAT, offering delegates
a hybrid format. Critical and timely
information shared during the
conference will be available live.
Additionally, Vancouver’s Conference
will incorporate technological
advancements such as a Q&A, along
with digital, interactive polling. This
will allow all participants access
and utilisation of the user-friendly
Whova platform for intentional and
meaningful sharing of dialogue with
the expert presenters and panellists
and immediate polling results.
With Minter Dial as our keynote
speaker kicking off the conference,
and the robust line up of speakers,
onsite delegates will be conflicted
and challenged to complete all of
their scheduled meetings.
The winds of regulation continue
to ramp toward hurricane/tsunami
power. Today more than ever, IFEAT,
along with our partners, need to
align and be prepared to battle the
regulations related to the EU Green
Deal and the Chemical Strategy
for Sustainability. Surely many of
us will need to arrive early to enjoy
Vancouver and to complete the
many face-to-face visits we have
been longing to resurrect since the
COVID-19 pandemic disrupted our
world.
I, along with the entire IFEAT Executive
Committee, the Local Organising
Committee, staff and consultants, look
forward to welcoming you in person
to the beautiful city of Vancouver.
Alan Brown
Chair of the IFEAT 2022
Vancouver Conference Committee
If you would like to contribute editorial,
or write a “My Favourite” article, please
contact the editor, Tina Hotchin,
by email at:
tina.hotchin@ifeat.org
CONTENTS
Obituary 4
IFEAT 2022 5 - 7
Vancouver Conference
IFEAT Member News 8
IFEAT Study Tours 10
Industry News & Events 11
Indian Chilli (Capsicum) 12 - 13
Crop Report - 2021 - 2022
My Favourite 16 - 18
Wintergreen
Socio Economic Report 19 - 23
Pepper
Regulatory/Scientific 24 - 25
Rosemary for 26
Remembrance

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OBITUARY
MIKE BOUDJOUK
OBITUARY
We are sad to report the passing of
former Executive Committee Member,
Michael George Boudjouk (known as
Mike) at the age 86. He passed away
peacefully on Monday 14th February
2022 with loving family members at
his side.
Mike was raised in Paterson, NJ,
and was one of four children born
to Anthony and Nadema Boudjouk.
He attended Parochial schools, and
as a student at St. John Catholic
High School, took a part-time job
at Paterson’s Irving Pharmacy.
His curiosity was piqued as he
watched the pharmacist compound
medications, and Mike soon decided
he would study pharmacy in college.
Mike attended St. John’s University in
NYC, working towards his chemistry
degree.
Mike went on to work at other
companies in the cosmetic and
pharmaceutical industry including
Warner Lambert, Lautier Fils, Gentry
International, and Crompton &
Knowles. In 1976, Mike founded
his own company, Medallion
International, Inc. His wife, Amy, and
two of their children, Michael and
Paula, would also contribute to the
success of the company.
Mike was active in many organisations,
but one nearest to his heart was IFEAT.
He was an active member of IFEAT
for over 35 years, serving as Chairman
from 2002 to 2004 and President from
2008 to 2014. He was also Chair of the
Education Committee, the Finance
Committee and the Budapest 2007
Conference Committee. He was
presented with the Founder’s Award
at the Athens Conference in 2017 and
retired from the Executive Committee
in September 2020.
Mike was fluent in a number of
languages and loved to travel. Whilst
building Medallion International
Inc, Mike and Amy enjoyed the
opportunity to travel to a number of
countries. They also attended almost
all of the IFEAT annual Conferences.
Mike was instrumental in forging
relationships in support of flavour and
fragrance education and, as a result,
IFEAT has for many years supported
both the Reading University Flavour
Course and the ICATS ( International
Centre for Aroma Trades Studies)
flavour and fragrance programme
based in Plymouth in the UK. Dr
Tony Curtis, programme director of
ICATS told IFEATWORLD, “Mike was
the inspirational force for student
education for all the time I have been
involved with IFEAT since the early
1990s. He will be sadly missed. His
leadership has helped many students
over the decades.”
“Mike was a gentleman, a friend, a
colleague and a mentor all rolled
into one. He gave of his time and
knowledge freely to all; he was an
immensely generous person,” said
IFEAT Executive Committee President,
Alastair Hitchen.
Mike was a true gentleman with a
wonderful sense of humour and an
infectious smile. He will be fondly
remembered and missed by the IFEAT
Executive Committee, staff team and
consultants.
MIKE BOUDJOUK Receiving the 2017 Founder’s Award in Athens

WORLD 5
Planning is well underway for
the Vancouver Conference and
registration is due to open towards
the end of April 2022.
This year, we will hold the Conference
at the Westin Bayshore Hotel in
Vancouver - a four star contemporary,
20 storey hotel with 499 wellappointed
guest rooms. The hotel
is located along Coal Harbour
on the edge of Stanley Park and
its picturesque seawall and is 24
kilometres (15 miles) from Vancouver
International Airport. Most of the
bedrooms at the Westin Bayshore
have a balcony with magnificent
views of the harbour, mountains,
and city skyline. Included in its many
superior facilities is the largest
ballroom in western Canada. The
on-site restaurants feature a variety of
creative regional cuisine.
We’re hoping many of you will be
able to join us in person for our first
meeting since Bali in 2019. It seems
such a distant memory for many of us!
The Vancouver Conference will be
a hybrid event with some delegates
only joining online. All delegates,
whether in-person or online, will have
access to the Whova event platform
so everyone can stay connected
during the event and watch this
year’s excellent Conference speaker
programme. This access to the
platform will continue one month after
the event for all registered delegates,
whether online or in person.
On the Whova platform, delegates
will have the opportunity to join in
one or all of the 12 speed networking
sessions which are planned to take
place to cover all time zones. These
sessions allow both in-person and
online delegates to reconnect, make
new connections and generally catch
up once again with people they know.
A delegate list will be available as a
download from the Whova platform,
but all delegates will have a profile on
the platform allowing people to add
their interests to enable automatic
matchmaking or to find others with
similar interests to enable them to
connect. Each delegate can make
unlimited video calls and chat with
other delegates online or arrange video
meetings - they can also arrange inperson
meetings and social events on
site in Vancouver. The Whova platform
offers an excellent hybrid experience for
all delegates.
The website for the Conference is
already launched and gives details of
everything from prices to sponsorship
opportunities along with information
on the speaker programme and
lectures. There is also information about
Thursday’s closing banquet which
this year will be held at the Vancouver
Convention Centre, a venue that is home
to Canada’s largest waterfront ballroom
with floor-to-ceiling windows allowing
delegates to take in the breathtaking
mountain and harbour views.
The speaker sessions will take place
during the morning from Monday to
Thursday commencing at 9:00 am
PDT (Pacific Daylight Time - UTC-7
hours) leaving the afternoons free for
networking and meetings between
delegates and also gives each delegate
time to visit the on-site exhibition. The
programme will be held in the plenary
area for the on-site audiences to attend
and will also be broadcast live to the
Whova platform. All of the sessions will
be available for “on demand” viewing for
those in time zones that prevent them
from watching live.
This year’s speaker programme
will see another first for IFEAT! We
are delighted to announce that our
keynote session will be given by a world
renowned, professional speaker and
influencer, Minter Dial. This is definitely
a session delegates will not want to
miss, and we believe it will definitely
create a buzz and a lot of energy
amongst delegates!
MINTER DIAL
Keynote Speaker
Minter is driven by the need to elevate
the debate and connect dots, ideas,
and people to create new patterns.
His plan for the keynote session is
to create an unmissable experience
for IFEAT’s audience giving them an
opportunity to reconnect after three
years - not to mention the opportunity
for the audience to have fun whilst
doing so!
Minter is also a multiple award-winning
author, and a specialist in leadership,
branding and transformation and has
given over 500 talks and seminars to
audiences in five continents. He was
ranked as one of the top speakers at
the Adobe EMEA Summit in 2014, 2015
and 2016. His core strength is making
strategies come to life through his
experiential activation programmes
and he is regularly cited or voted as a
top influencer in marketing, B2B and
new tech.
He is also very familiar with our
industry having spent 16 years as a
IFEAT 2022 VANCOUVER CONFERENCE

6
WORLD
IFEAT 2022 VANCOUVER CONFERENCE
top executive at L’Oréal where he
was a member of the worldwide
Executive Committee of the
Professional Products Division,
responsible globally for e-business
development, education, sustainable
development, and communication.
Previously, he was Managing Director
of the Canadian subsidiary (L’Oréal
Professional Products Division) and
CEO Worldwide of the REDKEN brand.
Alongside his professional speaking
roles, Minter is also author of the
award-winning WWII story, “The Last
Ring Home” (a documentary film and
biographical book, 2016) as well as
two prize-winning business books,
“Futureproof” (2017) and “Heartificial
Empathy” (2019). His latest book on
leadership, “You Lead, How Being
Yourself Makes You a Better Leader”,
was published in January 2021. He
has also been the host of the “Minter
Dialogue” weekly podcast since 2010
– a series with over 400 episodes.
You really will not want to miss this
first session of the Conference! You
can find out more about Minter here:
https://www.minterdial.com
Or subscribe to his podcasts here:
https://bit.ly/36cW0YK
The Conference programme
will also feature another first for
IFEAT. We are extremely pleased
that professional presenter Ralph
Cochrane, who proved to be very
popular when he presented the
sessions and moderated the Q&A
during the IFEAT 2021 Online
Conference last November, will
present the Conference programme.
This year’s format takes on a new
look, combining an exciting opening
session from Minter Dial with fireside
chat style interviews, crop reports,
panel discussions and presentations.
The whole programme will be
broadcast live via the Whova platform
each morning from 9:00 am until 12
noon on Monday through to Thursday.
Tuesday’s sessions will include the
usual IFEAT business meeting with
the first in-person IFEAT AGM for
three years. Online IFEAT Member
delegates will be able to watch it live
or on demand later if they wish and
voting by online delegates will be
by proxy if no-one from the Member
company can join in person.
The medal lecture will also take place
on Tuesday morning and this year it
will be given by Kim Bleimann of Berjé
Inc. Kim has always been popular as
a speaker and recently retired from
the IFEAT Executive Committee after
15 years but remains on the Executive
Committee as a Co-Option for
2021/2022.
Other highlights on Tuesday include
the presentations of medals to the
best students from the Reading
Flavourist Training Course and the
ICATS Course based in Plymouth, and
we hope that each student will be
able to attend in person to receive
their medal.
Over the past three years we have
lost some dear friends and during
Tuesday’s sessions we will have a
touching video tribute to some of the
well-known names within the industry
who have sadly passed away since
the IFEAT 2019 Bali Conference.
Wednesday morning’s session will
take place under the title of “The
EU Green Deal and its impact on
Flavours & Fragrances: The Domino
Effect”. There is no doubt that
the advent of the EU Green Deal,
originally presented in December
2019, and in particular two of its eight
strategic pillars, namely the Chemical
Strategy for Sustainability (CSS)
and the Farm to Fork (F2F) initiative,
will be setting new boundaries for
the flavour, fragrance, cosmetics
and aromatherapy industries as of
2022. Whereas IFEAT supports the
overarching goals of the EU Green
Deal for sustainable growth and
remains committed, together with
other industry Associations, to support
the EU in making this transition to
achieve its policy ambitions, IFEAT
also believes that fragrance and
flavour deserve special consideration
in EU legislation and that consistency
between European and international
standards is key. The novel concept
of “essential use” which is currently
not defined within EU law but which
would set the premise to legitimise
state intervention to direct or control
the development and use of groups
of chemicals and technologies is of
particular concern.
The session will be a mix of inperson
and online speakers as well
as a panel discussion and live Q&A,
moderated by Sven Ballschmiede,
Executive Director of the International
Organization of the Flavor Industry
(IOFI). Further to a general introduction
to the Green Deal and its eight
strategic pillars, the potential impact
of the CSS and F2F initiatives on the

WORLD 7
flavour segment will be reviewed by
Alexander Mohr, Executive Director
of the European Flavour Association
(EFFA) while Martina Bianchini,
President at the International
Fragrance Association (IFRA), will
discuss the impact of the CSS on
fragrance creation and use. Zooming
in one step further, Charles Laroche,
currently an advisor to the European
Federation of Essential Oils (EFEO)
among other roles, will contribute his
extensive experience in advocacy of
European affairs to the topic of what
the implementation of the Green
Deal in general and particularly
the concept of essentiality may
eventually mean for the essential oils
(EO) and associated natural complex
substance (NCS) industries. Jean-
Philippe Montfort and/or Andrew
Fasey from Mayer Brown LLP - one of
the most respected legal firms on EU
Chemicals Regulations and the CSS -
and Richard Meads, rapporteur of the
European Regulation and Innovation
Forum (ERIF), will then comment on
the legal framework and practical
implications and considerations of the
concept of essentiality in particular.
Finally, Graham Ellis (Firmenich),
Member of the Board at EFEO, will
close off the session by addressing
specific hazard endpoints. All are
extremely important and current
issues that everyone in the industry
Ticket type IFEAT Member Non-Member
Delegate (early bird to full price) US$ 2,300 - $2,900 US$ 2,900 - $3,500
Day delegates (per day) US$ 700 US$ 1,050
Accompanying person US$ 750 US$ 1,050
On site exhibition booth US$ 2,000 - $5,500 US$ 3,000 - $6,500
On site meeting room US$ 3,500 - $9,000 US$ 4,000 - $9,500
Sponsorship US$ 1,000 - $20,000 US$ 1,500 - $8,000
(some packages Members only)
Online only delegate US$ 800 - $1,110 US$ 1,100 - $1,400
(early bird to full price)
Online only exhibition booth US$ 1,500 US$ 1,800
All prices are quoted in US$
For more information of what is included in each ticket type,
please visit https://conference.ifeat.org
is talking about and affected by - all
areas that need to be addressed and
discussed.
On Thursday, the last morning of the
Conference speaker programme
will be dedicated to a series of crop
reports - these have always proved
extremely popular with our delegates
and the reports will cover citrus, mint,
and spices.
The table (left) shows the prices
for delegates (online and inperson),
accompanying persons,
exhibition booths, meeting rooms
and sponsorships. This year we have
a generous 47 meeting rooms -
registration for these will open for the
first three weeks for IFEAT Members
only. After three weeks, non-members
will also have the chance to book any
remaining meeting rooms.
More information about tickets
prices and sponsorship packages,
along with details of delegate
brochure advertising opportunities,
visa information, hotel booking,
restaurants, the speaker programme
and other information can be found
at our new Conferences website at
https://conference.ifeat.org -
you can also navigate to this via the
www.ifeat.org website under events.
We are hoping a good number of
Members and non-members will be
able to join us in person and also that
those who cannot make the journey to
Vancouver for any reason will be able
to join via the Whova platform as an
online delegate.
IFEAT 2022 VANCOUVER CONFERENCE

8
WORLD
IFEAT MEMBER DIRECTORY
IMPROVEMENTS
Recent improvements have been
made to the Member Directory on
the IFEAT website. The Directory is an
invaluable way to connect with other
Members within the industry.
Search options have been improved
and now include the ability to search
by country, company, product, type of
business, or keyword - the keyword
search now searches the whole
company profile.
Members are requested to complete/
update their Member Directory listing
via their Member account (website
login required) to make the search
options more accurate and create a
comprehensive Directory that is useful
for all IFEAT Members.
To add your company details, please
first ensure that you are logged in to
the IFEAT website at:
https://ifeat.org/members-directory
and then select the “Member
Directory” option.
If you need any assistance in
updating your Directory listing then
please contact the Secretariat on
membership@ifeat.org
IFEAT MEMBER NEWS
IS YOUR COMPANY ONE
OF IFEAT’S LONGEST
SERVING MEMBERS?
IFEAT is developing its archives on
Member companies, specifically
with regard to the length of IFEAT
membership. We would very much
appreciate Member companies
sending historical information on
when they joined.
We are also looking to find any
specific memories and reminiscences
you may have of IFEAT events or
how Membership has helped your
organisation because we are putting
together an article about this for a
future edition of IFEATWORLD.
If you have your oldest Membership
certificate, please send a scanned
copy to membership@ifeat.org
Please send your memories or
reminiscences to the editor by email
at: tina.hotchin@ifeat.org

10
WORLD
IFEAT STUDY TOURS:
SOUTH AFRICA
AND SPAIN
IFEAT STUDY TOURS – SOUTH AFRICA AND SPAIN
Since 2005 IFEAT Study Tours have provided some unique educational and cultural
experiences in the world of natural essential oils. Travelling with industry colleagues from many
countries, all eager to learn and exchange detailed knowledge about the fascinating world of
F&F ingredients, has provided lasting memories for the hundreds of IFEAT Members that have
participated on previous tours. As the world re-opens following the pandemic, plans for IFEAT’s
next study tour from 4th to 12th November 2022 to South Africa are well advanced.
South Africa is an increasingly
important global supplier of essential
oils, and the region is a significant
producer of lesser-known indigenous
essential oils and botanicals, which are
making their way into new cosmetic and
cosmeceutical formulations. November
is an ideal time to see the growing and
processing of a wide range of essential
oil crops produced in southern Africa.
Working with an established local
tour agency, Africa Awaits, the tour
begins in beautiful Cape Town. The
Cape is a UNESCO World Heritage
Site with the largest floral kingdom in
the world and the third highest level
of biodiversity. Fynbos (fine leaved
plants) are a distinctive type of flora
found only on the southern tip of
Africa and Fynbos oils include buchu,
Cape chamomile, Blue Mountain sage,
and Cape snowbush. In addition, there
will be an opportunity to see firsthand
some unique farms in the area,
producing organic rosemary, lavender,
and Artemisia afra.
After three days, delegates fly
east to Durban in KwaZulu-Natal
province, where a visit will be made
to a large tea tree oil producer, with
an onsite rum distillery for tastings.
Other products in the area include
lemongrass, niaouli, lemon tea tree,
rose geranium, organic Eucalyptus
radiata and citrus oils. A morning will
be spent in a roundtable discussion
in which a number of South African
companies and organisations will
participate.
Then a flight north to Mpumalanga
province to see the harvesting
and production of several different
eucalyptus species. The final day
will be spent on safari, incorporating
game drives and bush walks providing
first-hand experience of fragrant
and medicinal plants. The wrap up
evening will be spent under the
African sky with traditional dancers
and drumming.
Unfortunately, due to the on-going
COVID-19 situation and continued
international travel restrictions, it was
necessary to postpone the planned
Focused Study Tour to visit the lemon
sector in Spain in February 2022.
However, it was agreed at the recent
IFEAT Executive Committee meeting
that we should undertake the tour
in February or March 2023. Further
details will be announced in the next
few months.
be available on the IFEAT website at
www.ifeat.org and if you have any
queries, either regarding these tours
or study tours in general, then please
email: studytours@ifeat.org
Registration will be online and is
on a “first come, first served” basis.
Delegates must agree to the IFEAT
Code of Conduct and any COVID
requirements in place at the time of
each tour.
More information on the Spanish
and South African study tours will

WORLD 11
INDUSTRY
NEWS & EVENTS
UPDATE AND LOOK
AHEAD TO THE 51ST
AMENDMENT
Join IFRA experts, including Dr
Matthias Vey (IFRA’s Vice President
for Scientific Affairs) and Joris Theewis
(Chair, IFRA Risk Management Task
Force) for an update webinar on the
IFRA Standards on Friday 6th May at
13.00-14.30 CEST.
The webinar, open to all IFRA
members, will provide the latest
information on the Standards,
including an overview of the planned
51st Amendment.
Members will also have the
opportunity to put their questions
to Matthias and other IFRA
representatives.
Register for the webinar via Zoom:
https://zoom.us/webinar/register/
WN_7QymY7F6ShW8s-8aHXqZZg
SIMPPAR XVTH
INTERNATIONAL
EXHIBITION OF RAW
MATERIALS FOR
PERFUMERY
The XVth SIMPPAR will not only be
a celebration to see everyone again
after two years but also an exceptional
event, to be held on 1st and 2nd June
2022 in Paris.
There will be more than 100
companies exhibiting, representing
23 countries. These exhibitors
cover the whole activity in our
industry: production, manufacturing,
biotechnology, distributing,
packaging, equipment, schools,
associations, and the press.
To register please visit:
www.simppar.fr
UEBT SOURCING WITH
RESPECT CONFERENCE
UEBT will organise an in-person
conference this year on 18th and
19th October. The annual conference,
originally planned for spring, had to
be postponed until October and the
location has changed from Paris to
Grasse in the South of France, known
as the world’s perfume capital. It will
be a one-day conference with side
meetings the following day. The event
is planned to be a little smaller than
in previous years, with limited seats
available. All UEBT members will have
at least one spot secured.
More information can be found at:
https://www.ethicalbiotrade.org
INDUSTRY NEWS & EVENTS

12
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INDIAN CHILLI (CAPSICUM)
CROP REPORT - 2021 - 2022
BY GEEMON KORAH
INDIAN CHILLI (CAPSICUM) CROP REPORT - 2021 - 2022
CROP OUTLOOK
In India during 2021-22, chilli crop
sowing was almost 40% higher
compared to the 2020-22 season and
a bumper crop was expected for 2021
to 2022.
As per the Spices Board India
estimates, 0.735 million hectares of
land was under chilli cultivation during
2020-22 . In 2021-22, the area under
chilli farming has risen to 0.9 million
hectares according to secondary and
farm level reports.
Until the first half of November 2021,
chilli farms were showing good
growth due to favourable weather
conditions. Towards the second
half of November some of the chilli
farms showed infestation of invasive
western black thrips across the chilli
growing states of Andhra Pradesh,
Telangana and Karnataka. Slowly
it spread over to most of the chilli
producing regions and more than 75%
of the farms were severely infested by
the end of December 2021, though the
infestation was less in the Karnataka
growing regions compared with
Andhra and Telangana.
MAJOR CONCERNS
The western black thrips badly
affected the growth of plants during
both the flowering and fruiting
stages. Many farms were completely
destroyed in the early stages of
growth. According to a survey of chilli
growing areas, a little over 75% of the
farms were seeing stunted growth
with high flower drops. Farmers were
trying their best to revive the crop
by using fertilisers, pesticides, sticky
boards, and/or pheromone traps.
Farmers even tried solar lights at night
to catch flies and pests. However,
the growth and yield per hectare was
badly affected. The overall production

WORLD 13
was short by 40 to 50% against initial
estimates.
With the continuous rain breaking
all seasonal records from October to
November by 51%, all chilli growing
belts suffered major crop damage.
Some farms in the Karnataka region
(Bellary/Raichur region) were
damaged due to incessant rains
and floods during the months of
September and October. According
to the latest meteorological centre
data records, Karnataka received 97%
excess cumulative seasonal rainfall in
October and November 2021.
YIELD
At the initial stage, 2.4 million tonnes
of chilli production was estimated
based on the earlier crop conditions.
As per the latest estimate, it would
be around 1.3 to 1.4 million tonnes
because of the severe thrip infection
and crop damage. The chilli season
during 2021-22 would be short and
fresh arrivals would reduce by the end
of April.
In normal crop conditions, Teja chilli
would yield around 5.7 to 6.7 tonnes
per hectare. But as per the latest farm
level reports, an average farm yield
was only around 1.5 to 3.0 tonnes
per hectare. Most of the farms were
damaged without even yielding. A
drop in production severely affected
arrivals to the market and the effect
was also reflected in the prices.
QUALITY
Due to the above reasons, chilli
quality was seriously affected in
terms of capsaicin and colour value
this year.
CURRENT OUTLOOK &
MARKET SCENARIO
• The chilli harvesting in all
producing regions is almost
complete. The latest statistics
regarding chilli production are
yet to come. However, overall
production is estimated to be
50% against the initial estimates.
• The normal yield per hectare for
Teja chilli is 5.7 to 6.7 tonnes but
current year yield was reported to
be only 1.3 to 3.0 tonnes per acre.
• The quality in terms of capsaicin
and colour values has deteriorated
this year.
• Market prices remained at higher
levels throughout the season
ranging at Rs. 170 – 190 per kg for
the Teja variety.
• Chilli arrivals to market have
decreased considerably and are
expected intermittently until the
end of April.
• Farmers and traders are selling
continuously in the market due to
very good prices and are not
holding on to their inventory.
• The cold storage inventory in all
the chilli growing regions is only
filled up to 50 to 60% as the arrivals
are substantially less from both
traders and farmers.
• Khammam cold storage capacity
is around two million bags, but the
current inventory is around 1.2
million bags. Warangal capacity is
around 1.5 million bags and current
stock is around 1.0 million bags.
INDIAN CHILLI (CAPSICUM) CROP REPORT - 2021 - 2022
TEJA CHILLI PRICE TREND - 2021 - 2022
Teja Best Teja Medium Teja White
200
180
160
140
120
100
80
60
40
20
0
Jan 21 Feb 21 Mar 21 Apr 21 May 21 Jun 21 Jul 21 Aug 21 Sep 21 Oct 21 Nov 21 Dec 21 Jan 22 Feb 22 Mar 22

Find us at ventos.com

It seems simple, but extracting
the essence of nature
is very close to art.
It has taken us centuries to learn how to turn nature into essence.
And although nowadays it may seem easy and everyday,
it is still a process that borders on magic.
Plants and trees older than mankind. Hands born treating
respectfully their fruits. Alchemists inherited legacy.
Journeys across distant seas, reaching large warehouses
scented with aromas from all over the planet.
And from there to you, when and as you need them.
At Ventós, for more than a hundred years, we have been turning
nature into essence and we keep learning every day.

16
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MY FAVOURITE
MY FAVOURITE • WINTERGREEN
In Southwest China, the Ai Lao
Mountains of Yunnan are situated
at the junction of Yunnan-Guizhou
Plateau, the Hengduan Mountains
and the southern edge of the Qinghai-
Tibet Plateau. The tectonic movement
during the Quaternary Himalaya
orogeny formed steep mountains
and deep valleys with huge peakto-valley
height. The elevation of the
Ai Lao Mountains ranges from some
100 metres in its deep valleys to
around 3,000 metres at its highest.
The southwest flow of warm and
humid air brings abundant seasonal
rainfall, and the well-protected
virgin forests vertically distribute
the richest diversity of animals and
plants. The mountainous areas have
great vertical climatic differences and
a unique mountain landscape with
the phenomenon of “four seasons in
one day” and different weather within
ten miles. The mountaintop area is
a world of evergreen broad-leaved
dwarf forests and shrubs.
Ma Wang He Village in Shuangbai
County is a small village near the
top of the mountains. There is an
endlessly flowing clear stream and an
old pheasant pepper tree of unknown
age at the entrance to the village. At
five o’clock in the morning in early
autumn, the stars were still shining in
the sky. Zhang, a 60 year old White
Yi villager who lives at the entrance
of the village, and his wife had got up
WINTERGREEN
BY ZIEGER LIN
to start their routine household tasks
– made their breakfast, fed chickens
and dogs, and prepared for going
up the mountain. At six o’clock, the
sky was still very dark, but they had
already set off with special sickles
which were sharpened the night
before, large bamboo pack-baskets,
bamboo bong, lunch and some other
necessities.
The destination of Zhang and his wife
was the Jiu Tian wetland at the top
of the mountains. They were going
to collect the twigs and leaves of
wintergreen, which local people call
“fried leaf fruits”, because of its high
oil content and the leaves crackle
in the fire. Wintergreen is a unique
high-altitude wild plant that grows on
the sunny slopes of the mountaintop.
It has two harvest seasons per year,
one is from April to May, and the
other is from October to December.
Now the wintergreen trees were
laden with purple-red juicy fruits. The
wintergreen fruits taste sweet and
sour, which is said to be a favourite for
bears. People used to meet the bears
by chance from time to time when
picking wintergreen. Although it is rare
now, farmers should be careful.
The primary component of natural
wintergreen oil is methyl salicylate,
and the purity could be over 98% by
just steam distillation of the twigs and
leaves. The crude oil is light yellow to
light brown. After further processing, it
turns into a colourless to light yellow
transparent liquid with a boiling point
ranging from 219 to 224C, refractive
index 1.523 to 1.543 and rotational
index -1 to +1.
The biggest difference between
wintergreen and other natural
essential oils is that it is heavier
than water with 1.160 to 1.195 g/
cm 3 specific gravity. Pure natural
wintergreen oil has a pleasant, herbal
and sweet woody odour. It has antiinflammatory,
pain relief, improves
blood circulation, and other medicinal
effects. It is one of the few precious
wild natural essential oils and is
widely used in the production of a
variety of pharmaceuticals, fragrances
and flavours.
There are many kinds of wintergreens,
but very few of them can produce
wintergreen oil. The wintergreen in
the Ai Lao Mountains is an evergreen
shrub of the wintergreen family,
with heliophilous and frost-resistant
qualities. Currently, wintergreen oil
is one of the few wild pure natural
essential oils. Although people have
been trying to farm wintergreen for
many years, they haven’t succeeded
on a large scale yet. Due to its wild
nature, small production area, high
collecting and distilling labour costs,
wintergreen oil is produced in limited
quantities and has a high price. The

WORLD 17
GRINDING SICKLES
WINTERGREEN LEAVES
output is greatly affected by weather,
market price, and other factors.
Market fluctuations are significant. The
global annual production is estimated
around 60 to 80 tonnes. Except for a
small amount from Nepal, the main
production areas are Ai Lao Mountains
and its surrounding areas in Yunnan,
China.
In early autumn, the Ai Lao Mountains
were surrounded by clouds, streams
were gurgling, wildflowers were
swaying, and birds were singing in
the fresh forest air. Although in the
midst of such beautiful scenes, Zhang
and his wife did not stop to enjoy it.
After two hours hiking and climbing,
they finally arrived at the top of the
mountain – the Jiu Tian wetland,
which is known as the Pearl of the
Ai Lao Mountains. Here, among the
dense primordial forests at the top
of the high mountain, the flat and
open meadow wetland was full of
water, grass, and wildflowers. It was
untraversed, quiet and mysterious. It
looked like a fairyland.
After smoking a homemade bamboo
bong and a short break, Zhang and his
wife began the hard work of searching
and picking wintergreen leaves.
This year, the price of wintergreen
oil had soared, which led to the
wintergreen leaves nearby and at
the roadside with easy access being
over-picked, and now the leaves
could only be picked a higher altitude
and remote areas. And as a wild
plant, wintergreen always scatters
throughout the vegetation over the
mountaintop. It’s also a very timeconsuming
job.
Accompanied by folk songs from
his cell phone, Zhang and his wife
started their work to look for and
pick the mature wintergreen leaves
with sickles. At the same time, they
protect the growing buds and leaves
carefully, so that they can be picked
when they mature. Due to a larger
number of pickers and the lack of
rainfall, the wintergreen was not
growing well this year, so picking took
much longer.
It was cloudless and very hot on
the plateau. Despite the heat and
the beads of sweat trickling down
their necks, Zhang and his wife
didn’t stop searching and picking
wintergreen. After a day of hard
work, they collected around 70 kgs
of wintergreen twigs and leaves, and
then having carefully removed some
weeds and branches, they tightly
packed the wintergreen into two
special baskets, Time to go home.
It is more difficult to go downhill than
coming up, especially when they were
carrying two heavy baskets on their
backs. Zhang and his wife had to take
frequent stops all the way down. At
dusk, they finally reached the hillside
behind the village and breathed a
long sigh of relief when they saw the
curling smoke over the village in the
col.
The next day, Zhang came early to
the distillation still near the village, lit
a fire and filled a wooden barrel with
wintergreen twigs and leaves, while
Zhang’s wife went up to the mountain
to collect walnuts. Like other young
people born in the village, Zhang’s
children have gone down from
the mountain village to seek more
exciting lives and higher incomes.
Since only the elderly people and
children are left in the village, they
must take care of all kinds of farming
work.
Because of the lack of labour, they
are unable to collect too many
leaves each day. Zhang’s small still
can only load 100 kgs of twigs and
leaves at a time. In order to ensure
the pure odour of wintergreen
oil, they still insist on using the
traditional wooden barrel still, which
is an ancient and simple distillation
unit. It consists of two iron pots, a
wooden barrel, drainage pipes, and a
simple collection bottle. The iron pot
underneath the barrel is filled with
water and heated, the middle part
is the barrel is filled with the leaves
and twigs. While the iron pot above
the barrel acts as a condenser, the
distilled wintergreen oil condenses
and flows from the conduit at the
bottom of the pot into a collecting
bottle outside the barrel.
Mr. Zhao, Business Manager of
Doingcom’s Natural Products
Division in Yunnan, arrived at noon as
promised. He manages Doingcom’s
joint plantation base in the local
area. He is also responsible for
communicating with local farmers,
obtaining first-hand information on
the harvest, quality and the market,
as well as providing guidance to
farmers on the production and sales
of essential oils, helping farmers on
technical issues, and achieving a
long-term purchase agreement with
them. By doing this, Doingcom helps
farmers to improve their productivity,
MY FAVOURITE • WINTERGREEN

18
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MY FAVOURITE • WINTERGREEN
and protect them from market
fluctuations, while guaranteeing best
quality and a sustainable long-term
supply for Doingcom’s essential oils
procurement.
Zhang and Zhao have known each
other for many years. They have
established a good relationship of
trust and close cooperation. Although
the price of wintergreen crude oil this
year had increased by more than 20%,
and many traders were willing to pay
higher prices, Zhang never hesitates
to cooperate with Doingcom. He is
sure that as long as farmers maintain
the right quality of essential oils,
Doingcom, which sincerely helps
farmers with good intentions, will not
let them down.
After heating for a while wintergreen
oil started to drip slowly into the
collecting bottle. It took five hours to
complete the distillation process –
around 0.6 to 0.7 kg of wintergreen oil
from a full barrel of leaves and twigs.
Zhang habitually smelled the aroma,
and dipped it into his mouth to taste.
It was still the familiar and pure herbal
odour, with a sweet and spicy taste.
Zhang’s family is the epitome of
many wintergreen harvesters and
distillers in the Ai Lao Mountains and
surrounding areas. With assistance
from companies with integrity and
strength, the wintergreen oil industry
has gradually been on the right track
of continuous development and has
become an important auxiliary income
for local people. However, due to
the year-by-year reduction of wild
wintergreen resources and lack of
labour, the production of wintergreen
oil has decreased each year, the
annual production has decreased
from about 100 tonnes to 60 to 80
tonnes. According to a study, there
are more than 1,000 large and small
distillation stills in the Ai Lao Mountains
and its surrounding areas, benefiting
more than 4,000 families and around
10,000 people are involved in the
business. The direct annual income
of regional farmers can reach more
than 30 to 40 million RMB (US$ 5 to 6.5
million).
Wintergreen oil is a generous gift from
nature to the people of the Ai Lao
Mountains. Zhang was thinking about
where to pick wintergreen tomorrow.
His heart was filled with the joy of
harvest after hard work and hopes for
a better life in the future. He smiled so
happily.
This is the unpretentious wintergreen
picker of the Ai Lao Mountains, and this
is the pure and fragrant wintergreen oil
of the Ai Lao Mountains.
WINTERGREEN FRUITS
LOADING THE PACK-BASKET
STEAM DISTILLATION
COLLECTING WINTERGREEN OIL

WORLD 19
INTRODUCTION
Black pepper (Piper nigrum),
popularly known as the ‘king of
spices’ is a flowering vine in the
family Piperaceae, which is cultivated
for its fruit (berries). Also known as
‘black gold’, it is the world’s most
traded spice and is one of the most
commonly used spices in cuisines
across the globe.
Black pepper contains a chemical
compound called piperine which
imparts a unique spiciness, which
is different from the characteristic
capsaicin spiciness of chilli.
Pepper is largely produced as black
pepper and is the dried whole fruit,
whereas white pepper is produced
with additional processing and
removal of the outer pericarp. Pepper
is also available in other forms such as
crushed, ground, green and ripened
pepper pickled in brine, dehydrated
green pepper, and preserved red
pepper. Other value-added products
such as pepper oil and pepper
oleoresins are also available on the
IFEAT SOCIO-ECONOMIC REPORT
PEPPER
THE KING OF SPICES
market. While pepper is mainly used
as a spice and flavouring agent in the
food industry, it has industrial uses in
the pharmaceutical industry and in
perfumery.
In the distant past, black pepper was
used as a currency for transactions.
The Romans considered black pepper
to be something special, and they
imported the spice from India (Kerala,
South India) in large quantities via
Arabian traders. The increase in
imports of black pepper once pushed
the Roman Empire into debt and led
to a royal decree banning the import
of pepper to the Empire. Although
empires withered and eventually
perished, pepper continued to
emanate its fragrance for generations
across continents. In fact, it was in his
search for black pepper that Vasco da
Gama arrived in Kerala and this led to
the colonisation of India and parts of
Asia that changed the geo-politics of
the world whose impact is seen even
today, centuries later. It was in search
of black pepper that Christopher
Columbus “went the other way” when
discovering the New World. Hence it
would not be out of place to suggest
that black pepper was responsible for
civilisations being connected across
the world.
In Kerala, pepper plants are quite
common in home gardens because
pepper is traditionally used for
cooking and in Ayurvedic medicine.
Malabar garbled pepper is considered
the best quality pepper globally
for its taste, pungency and aroma.
Tellicherry pepper is considered
exceptional for its earthy, fruity notes
and is known as the finest peppercorn
in the world. It remains one of the
few names in pepper that people are
familiar with.
GROWTH AND HARVEST
The pepper plant is a woody perennial
vine which can grow eight to ten
metres high on supporting trees,
poles or trellises. The plant grows well
in tropical, hot and humid weather
conditions with an ideal temperature
of 24 to 30 degrees Celsius and grows
in a wide spectrum of soils such as
IFEAT SOCIO-ECONOMIC REPORT • PEPPER

20
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IFEAT SOCIO-ECONOMIC REPORT • PEPPER
sandy loams, clay loams, red loams,
etc. The best region to grow the crop
is between 20° north and 20° south
of the equator and it is interesting
to note all the top pepper growing
regions (Indonesia, Vietnam, India, Sri
Lanka and Brazil) are in this region. On
the other hand, the countries within
these regions are either developing
or are yet-to-be developed nations.
Since they are not adept at exporting
high-tech items and allied services,
the revenue earned from the export of
spices is a boon for those countries.
Pepper is usually propagated
vegetatively using cuttings that are
about 40 to 50 cm long. The cuttings
are planted at a spacing of two
metres by two metres (about 2,500
pepper vines per ha) and tied to poles
or trees. Trees with rough bark are
favoured, as the pepper plants climb
on rough barks more easily. After
propagation, it takes about three to
Countries Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Vietnam
Indonesia
India
Sri Lanka
PRODUCTION
AND PROCESSING
The berries or fruits are picked when
they begin to turn yellow/red. After
harvesting, to separate the berries, the
peppercorns are threshed manually
or by a mechanical thresher. Fresh
pepper is then dried under the sun or
using artificial dryers for three to four
days and is then cleaned and sieved
to get clean graded pepper. White
pepper is produced by immersing
fully ripened berries in water for about
five to six days until the seed coat is
rotten. The seed coat is then removed
by rubbing on a wire mesh or by a
mechanical decorticator.
80 to 85% of the harvested green/
ripened pepper is dried under the sun
and the remaining quantity is dried
with mechanical support. Generally,
farmers and their family members
are engaged in the process as sun
drying is done either at their farm
sites or in drying yards. Post-harvest
operations of pepper in all the origins
follow the same system. After drying
four years for the pepper plant to
become productive.
India and Sri Lanka follow an
intercropping system for pepper
cultivation whereas Vietnam follows
monocropping (the difference is in
the number of plants in a particular
area under cultivation). Vietnamese
farmers also take care of their vines
with regular fertigation and as a result,
the productivity in Vietnam is at least
four times higher than that of India.
Meanwhile, in Indonesia, a mix of both
intercropping and monocropping is
followed for the pepper crop.
Large-scale cultivation of pepper as
a monocrop is done on hill slopes by
clearing jungle areas and planting
standards for the vines to climb up. As
an intercrop, it is grown with areca nut,
coconut, nutmeg, cocoa, etc., where
these trees serve as standards for the
pepper vines. Pepper is also a suitable
the farmers sell their produce either
to local agents or traders. In Sri Lanka,
harvested green pepper is also sold in
open markets where processors buy it
for drying at their end.
According to latest estimates, pepper
production across the globe should
exceed 540,000 MT during 2021,
comparatively lower, dropping from
580,000 MT in 2017.
Member countries of the International
Pepper Community (IPC) such as India,
Indonesia, Sri Lanka, Vietnam, and
Malaysia contribute to around 71% of
the world’s total pepper production.
Non-IPC countries like Brazil, China,
Thailand, Madagascar, Cambodia and
Ecuador contribute the remaining 29%.
Total production of the IPC countries
is estimated to be around 383,000
MT in 2021, while non-IPC countries
produce around 157,000 MT.
Export earnings from pepper by IPC
countries amount to roughly US$
950 million (2020), which excludes
intercrop in coffee estates where the
shade trees provide good standards
for them.
Karimunda and Panniyur pepper
varieties (from Kerala, India) are the
most preferred varieties for cultivation
in all of the countries mentioned
above, along with their locally
modified varieties.
It takes about seven to eight months
after flowering for the black pepper to
reach full maturity. The harvest period
for pepper in India is from December
to January in the plains and from
January to April in the high ranges
of Western Ghats. Sri Lanka has two
harvesting seasons; the main season
is from June to August and the second
season is from November to February.
In Vietnam, harvesting happens from
December to March and in Indonesia
from June to September.
earnings from the export of valueadded
products such as pepper oil
and oleoresin. On the other hand, the
corresponding earnings by non-IPC
countries totals US$ 270 million
(2020). Vietnam tops the production
table with more than 200,000 MT
(43%) while Brazil (15%), Indonesia
(11%), India (11%), Malaysia (4%), Sri
Lanka (4%) and China (6%), take the
next respective ranks. This includes
both black pepper and white pepper
production. Indonesia is the largest
producer of white pepper, converting
about 50% of its pepper production
to white pepper. China converts the
maximum quantity of its black pepper
(about 90-95% of the total volume)
to white pepper whilst production in
other countries is considerably less.
In Vietnam, pepper is cultivated over
an area of 140,000 to 150,000
hectares (ha) to produce a total
volume of approximately 223,000
MT. The area under cultivation in
Indonesia is about 113,000 ha with
a production of about 64,500 MT. In

WORLD 21
India, peppercorn is grown in 130,000
to 140,000 ha and the total volume is
60,000 to 65,000 MT. In Sri Lanka, the
area is about 40,000 to 43,000 ha.
Yield per ha varies according to the
soil, weather conditions, fertiliser,
and pesticide applications. Pepper
production per ha in India and Sri
Lanka are at a similar level - estimated
to be 500 to 1,000 kgs. Indonesia
reports around 700 to 1,100 kgs yield
per ha, whereas Vietnam has the
highest productivity of 2,500 to 3,000
kgs per ha. In India and Sri Lanka, the
average pepper planting area per
farmer is about 0.2 to 3.50 ha while in
Indonesia, most of the farmers have a
holding of about one to three ha and
a small percentage with land size up
to five ha. As per secondary reports,
the average pepper planting area per
farmer in Vietnam would be classified
into three: small farmers from one to
two ha, medium farmers three to five
ha and large farmers around 10 to
15 ha.
SOCIO-ECONOMIC
CHARACTERISTICS
As per reports, the cost per ha for
pepper cultivation in India, including
land preparation, plantlets, manure and
fertilisers, labour, irrigation, packing,
etc. would be around US$ 2,800 for the
first four years until the plants reach
their productivity stage. If we consider
an average production of 600 kg per
ha, after four years, at a base price of
US$ 6 per kg, a farmer can earn up
to US$ 870 per ha annually, while in
Vietnam, farmers earn a margin of
approximately US$ 1,800 to 2,200 per
ha from a well-maintained farm. In
Indonesia, farmers earn an average
of US$ 0.80 to US$ 1.10 per kg after
deducting their cultivation and postharvest
operational expenses, i.e., if
we consider a MT production per ha,
it amounts to US$ 800 to US$ 1,100
per ha. Whilst in Sri Lanka, the income
for farmers would be around US$
700 to US$ 800 per ha. It should be
noted that the returns for the farmer
are determined by market prices and
market fluctuations.
The International Pepper Community
(IPC) plays an important role in
supporting pepper farmers in the
major pepper producing countries.
In India, the Spices Board and All
India Spice Exporters Forum (AISEF)
work towards promoting the lives of
pepper farmers. The IPC has taken
many initiatives for sustainable and
eco-friendly pepper cultivation in all
origins. The IPC’s Farmers’ App, with
multi-language options, has received
wide acceptance among farmers
and is currently used by thousands of
farmers from all origins. The Farmers’
App gives ideas on good agricultural
practices, pest and disease control,
information on selling platforms,
traders, training videos, daily market
prices, etc.
Major companies in the industry are
also working towards promoting
sustainable supply chain practices in
many parts of the pepper producing
regions across the globe. An example
is the Rainforest Alliance Certification
Program along with World Spice
IFEAT SOCIO-ECONOMIC REPORT • PEPPER

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IFEAT SOCIO-ECONOMIC REPORT • PEPPER
1
Organisation and AISEF, to promote
sustainable pepper in India, Sri
Lanka, Indonesia, and Vietnam. Under
this programme, they partner with
the farmers, guide them on good
agricultural practices, educate them
on the use of approved fertilisers
and pesticides, provide technical
assistance, etc. There are also
projects undertaken to improve the
productivity and quality of pepper by
integrated pest management (IPM)
practices. Such quality improvements
in pepper should promote the
export possibilities and enhance the
revenue of millions of pepper farmers,
compared with their returns from
conventional cultivation.
Black pepper and white pepper
production across the globe
generates a wide range of
employment and gives a livelihood
to millions of farmers, agricultural
labourers, agronomists, traders,
exporters, and food processing
industries. Based on industry
estimates, the crop provides a
livelihood to about two to two and a
half million people in the top pepper
producing countries. In Vietnam, the
largest producer of pepper, there
are around 70,000 to 75,000 farmers
engaged in pepper cultivation and
related activities. Sri Lanka is also at
a similar level with nearly 65,000 to
70,000 farmers involved. India has
the largest number of cultivators/
farmers at around 200,000 to 250,000,
followed by Indonesia with close to
100,000 farmers.
VALUE ADDITION
The various products from
peppercorn can be broadly classified
into four types:
1. Whole – whole pepper, in brine,
dehydrated, frozen, sun-dried
2. Powdered – crushed, ground (both
black and white pepper)
3. Extracts – pepper oil, oleoresin
4. Isolates
In all of the top pepper producing
countries (except India), 85 to 90% of
the exported pepper is in its whole
form as most countries import whole
berries and convert them into powder.
1

WORLD 23
Manufacturers and food processors
also prefer whole black pepper
because the flavour of the original
spice is retained.
In addition to black and white
peppercorns, there is also a market for
green pepper, which comes from fully
developed immature pepper berries.
These can be preserved in brine
or vinegar for retaining the natural
colour/texture of the berries and used
in culinary applications to give a zesty
flavour to food. Another product is
dehydrated green pepper which is a
premium quality pepper processed by
air-drying fresh green pepper berries,
retaining its colour, and producing the
best flavour.
Next in the value chain is crushed/
ground pepper, which is dried pepper
berries that are commercially ground
based on the required specification
of particle size, pungency, etc. With
every stage of value addition, the
price and margin increases. The
addition in value comes with a
proportional increase in effort and risk
in terms of technology investment,
processing/manufacturing,
infrastructure and increases in other
resources.
The extraction industry is the next
stage of value addition. Pepper
oleoresin is a resinous, concentrated
extract of pepper that is obtained
by conventional solvent extraction
or supercritical extraction. On the
other hand, pepper oil is a volatile oil
obtained by steam distillation, which is
responsible for the aroma of pepper.
Around 95% of the global production
of pepper extract is contributed by
extraction companies situated in
South India. Around 1,750 to 2,250 MT
of pepper oleoresin and 100 to 125
MT of pepper oil, valued at just over
US$ 70 million and US$ 6 million
respectively. Furthermore, highly
pure isolates of pepper find their use
in nutraceutical and pharmaceutical
applications, with current production
levels of around 50 to 75 MT in India.
In terms of application, almost 90% of
pepper (whether black, white, ground,
in brine, dehydrated, etc) is mainly
used as an ingredient/flavouring
agent in different kinds of food and
beverage. Another 5% is used in
perfumery and flavouring in the form
of pepper oil with the remaining being
used in the nutraceutical industry.
CONCLUSIONS
New origins for pepper such as
Cambodia, Malaysia, and parts of
Africa will grow and contribute
significantly to pepper production.
However, there has been a gradual
price reduction for both black and
white pepper from 2016 to 2020
and the prices plummeted to their
lowest in the last decade. Since
pepper prices slipped to rock bottom
BLACK PEPPER FOB PRICES AT MAIN ORIGIN - USD/MT
12,000
levels, pepper farmers in many
origins, especially in Vietnam, either
destroyed the crop or left them
unattended. From 2021 to 2022 we
expect this tide to be turned and
prices are expected to increase over
the next two to four years.
Pepper has been placed as the
“king of spices” because of its taste,
aroma, and medicinal properties,
along with its wide use in various
cuisines around the world. However,
climate change is posing a threat to
its growth, which urges the farmers
to adopt novel technologies and
agricultural activities, and scientists
to produce new varieties of pepper
that can withstand climate change.
Erratic weather conditions like El
Niño and La Niña phenomena are a
concern for pepper production but so
far the effects have not resulted in the
complete destruction from any origin.
For the pepper industry to remain
competitive, the cost of production
per unit output must be reduced.
Labour is the most expensive input in
pepper cultivation. Other than during
the first year of planting, most of the
labour is required for harvesting.
Productivity and the quality of pepper
can be improved by adopting modern
concepts such as eco-friendly
sustainable farming, labour efficient
operations, mechanisation, and
effective supply chain management
combined with IPM practices.
Through establishing partnerships
with the “farmers-public-private” trio,
producing nations can attain higher
revenues, enhance farmer income and
uplift their living standards.
IFEAT SOCIO-ECONOMIC REPORT • PEPPER
10,000
8,000
6,000
4,000
2,000
SOURCES AND
REFERENCES
1. Mane Kancor Ingredients Private
Limited - Extracts Division.
2. International Spice Conference, 2021.
ISC Crop Survey Pepper 2020-21.
3. International Pepper Community
(IPC) - Reports and Publications.
4. Vietnam Pepper Association (VPA) -
Reports and Publications.
0
2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021
India Indonesia Vietnam Sri Lanka
5. Korah G., Injodey J., Mathew
V., & Minimol C, M. (2020). Black
Pepper Price and its Determinants:
A Cross-country Analysis. Solid
State Technology, 63 (2).

24
WORLD
REGULATORY/
SCIENTIFIC
REGULATORY/SCIENTIFIC
PUBLICATION OF
THE 2021 LABELLING
MANUAL BY THE IFRA-
IOFI GHS TASK FORCE
The IFRA-IOFI Globally Harmonized
System of Classification and Labelling
of Chemicals (GHS) Task Force has
now finished its work preparing the
2021 Labelling Manual (LM), which
is available below, together with
IFRA Information Letter 1132. Please
note that these documents are the
property of IFRA and cannot be
modified or shared outside of the
IFEAT membership.
The LM contains all classifications
that have been ratified by the GHS TF
since its creation in Autumn 2008. The
Manual assigns hazard classifications
following the rules of the UN GHS
guidance document (purple book)
and focuses on fragrance and flavour
materials used by our industry. The
IFRA-IOFI Labelling Manual is now
a single document consisting of an
Introduction (former Introductory
Document), the Labelling Manual 2021
embedded as an Excel icon (before
the Appendixes) and an Annex I with
the “Terms and Conditions of Use of
the IFRA-IOFI Labelling Manual”.
The Introduction contains a
disclaimer and gives some general
considerations and specific details on
how the 2021 LM has been generated.
The Terms and Conditions are
particularly relevant when sharing and
using the LM outside your company/
organisation, e.g., when you share
it with service providers for the
implementation of the data in your
respective software applications.
In line with established practice,
after the publication of the Manual,
IFEAT Members are encouraged
to implement the new or modified
classifications within six months.
Finally, it should be highlighted
that the LM classifications do not
reflect deviations resulting from
regional or national implementations.
Nevertheless, the GHS TF may provide
help upon request and if found
appropriate, in such cases where
regional or national implementations
of the GHS deviate from the LM.
Should you have any questions or
need clarification, please do not
hesitate to contact Cristina Arregui
at IFRA: carregui@ifraorg.org
or Jonathan Bonello at IFEAT:
scientific.enquiries@ifeat.org
Please note: Only logged in IFEAT
Members can access the documents
which can be found at:
https://bit.ly/367eI4n
RIFM CONCENTRATION
SURVEY 035
Request for Concentration Data on
140 Fragrance Ingredients
Completion Date: 29th April 2022
The focus of the RIFM Safety
Assessment evaluation process
is now on the individual fragrance
material, and the process more
rapidly incorporates advances in in
vitro and in silico methodologies. This
focus allows RIFM to take advantage
of advances in the science of safety
evaluations and meet the increasingly
stringent requirements from
regulatory bodies and the increased
expectations of fragrance users.
Exposure data are essential for the
completion of a safety assessment
for all human health endpoints.
RIFM, with member company
representatives and Creme Global (a
well-established partner to industry in
modelling exposure for cosmetics and
foods; their methodology is used and
accepted by regulators), developed
a probabilistic aggregate exposure
model to calculate total systemic
exposure, with distributions used to
model various parameters. This model
enables the measurement of real-life
consumer exposure to a fragrance
material. RIFM has four publications in
the peer-reviewed journal, Regulatory
Toxicology and Pharmacology, on the
model (see https://bit.ly/3D4dZx7).
An Excel spreadsheet provides
a list of the materials in this 35th
Concentration Survey. The Excel
file contains two worksheets. The
first worksheet contains the 140
fragrance materials included in this
survey. Please note that for natural
complex substances (NCSs), the RIFM
identifier is more important than the
CAS Number because it incorporates
the ISO Standard (ISO 9235)
nomenclature. The second worksheet
contains materials from Survey 034 for
which we have no data. This will allow
you to submit data on these materials
• Please remember that if there
are no exposure data, then
RIFM will not conduct a safety
assessment.
• The concentration data will remain
confidential. They are entered into
the model, but the sources of the
data will not be made available.
• The information must only
be provided from fragrance
compounders (companies that
blend fragrance ingredients) for
marketed fragrance mixtures.
• Please do not enter concentrations
that are not currently in use.
● Please include the contribution
from NCSs in reporting for
chemically defined materials.
We have added a column to
indicate if the chemically defined
material is found in NCSs.
• Since we are now re-surveying
materials previously surveyed five
years ago, please submit data on
all of the materials, even if there
has been no change since the
last survey.

WORLD 25
• Note that if a material is used in
a product that has dual uses, the
concentration should be reported in
both product types.
• Please complete and return this
survey by April 29, 2022.
The Creme Global portal link
below will provide information on
registration for transferring survey
data and on completing the survey:
https://bit.ly/34O0XXA
Once registration is complete, the
responder will be able to copy
data to the online Excel-style
spreadsheet and submit responses
for each fragrance ingredient. Each
organisation has a separate data
submission site. A companion website
will guide you through the new online
data portal: https://bit.ly/3CSpSpr
RIFM Webinars held in February
2015 and on 12th May 2015, 12th July
2017, 18th November 2020, and 22nd
June 2021, explained in detail how
to complete this survey and how the
portal system works. See the Member
area of the RIFM Website:
https://www.rifm.org for more
information or to view the webinars.
RIFM will follow due diligence to
obtain exposure information. Materials
for which usage concentration data
are not provided will be added to
the Not Supported List for 2022 and
eliminated from the RIFM evaluation
process in 2023 if the data are not
received. At that time, RIFM will inform
IFRA that due to the lack of data, RIFM
cannot complete a safety evaluation.
IFRA will then review the material for
possible risk management actions,
which may include removal from the
IFRA Transparency List and/or a ban
due to insufficient data.
For more information, please contact
Dr. Anne Marie Api, amapi@rifm.org
Please note: Only logged in IFEAT
Members can access the Excel file
which can be found at:
https://bit.ly/3CSH12E
REGULATORY/SCIENTIFIC

26
WORLD
ROSEMARY FOR
REMEMBRANCE
NEW SCENTED BOOKMARK CREATED
TO HELP STUDENTS WITH REVISION
ROSEMARY FOR REMEMBRANCE
A new bookmark fragranced with the
scent of rosemary has been created
to support students with their memory
and cognition during revision in the
lead up to their GCSE and A-level
exams in the UK.
With the past two years of teacherassessed
grades, most students have
not faced public exams for some
time so as part of a pilot project,
bookmarks are being sent to a
number of schools to support pupils
as they move into the revision stage
ahead of their exams.
Rather like a memory aid in the shape
of a bookmark, it has been created by
IFRA UK as part of an initiative called
Changing Lives Through Fragrance
which brings together people from
across the industry to highlight and
promote the importance of our sense
of smell.
The bookmarks are not exclusively
for those studying and may benefit
anyone who wishes to improve
their memory as the scent of
rosemary has been chosen due to
its long association with memory.
This was something Shakespeare
famously highlighted with his quote…
Ophelia: “There’s Rosemary, that’s for
remembrance....” [Hamlet, Act 4,
Scene 5].
Research has since provided a body
of evidence to support this belief.
Working memory assessments such
as immediate serial recall, sentence
span, and counting span tasks
were significantly (5-7%) better in
children exposed to rosemary aroma
compared to controls and possessed
medium to large effect sizes. 1, 2
Other studies have shown that
rosemary aroma produced a
significant enhancement of
performance for overall quality of
memory and secondary memory
factors in healthy volunteers 3 and
that this is likely to be as a result of
absorption of pharmacologically
active compounds during inhalation 4 ,
in particular 1,8-cineole 5 .
Lisa Hipgrave, Director of IFRA UK
said: “The creation of this bookmark
was something we felt strongly about
as young people have had such a
disrupted time over the last two years
so finding ways we can support them
was important to us.
“But the bookmark is also going to
be available to a wider audience and
we are currently exploring different
groups to get it out to a wider number
of people. Our sense of smell is so
central to our lives and that is why
we have brought together people
across the industry to explore projects
that can help people have a greater
understanding of olfaction.”
Bookmarks are limited in number but
are available through the Changing
Lives Through Fragrance Group
website www.fragrancematters.org
As well as ordering bookmarks, the
website contains an interesting and
eclectic range of information about
our sense of smell - from helping
people learn some new and quirky
facts about our sense of smell, to
taking a deeper dive into the world of
olfaction through highlighting wider
research, activities and events.
1. Any Sense in Classroom Scents?
Aroma of Rosemary Essential Oil
Significantly Improves Cognition in
Young School Children. Moss,
M., Earl, V., Moss, L. & Heffernan,
T., Advances in Chemical
Engineering and Science. 2017: 07,
04, p. 450-463.
2. Exam revision students ‘should
smell rosemary for memory’
https://www.bbc.co.uk/news/
education-39780544
3. Aromas of rosemary and lavender
essential oils differentially affect
cognition and mood in healthy
adults. Moss M; Cook J; Wesnes
K; Duckett P. February 2003, The
International Journal of
Neuroscience 113(1):15-38.
4. Halfway to Scarborough Fair?
The Cognitive and Mood Effects of
Rosemary and Sage Aromas. Moss,
M. International Journal of Clinical
Aromatherapy, Vol. 9, No. 1&2, 2014,
p. 1-7.
5. Plasma 1,8-cineole correlates with
cognitive performance
following exposure to rosemary
essential oil aroma. Moss, M. &
Oliver, L., Jun 2012. Therapeutic
Advances in Psychopharmacology.
2, 3, p. 103-113.
For further information, please contact
Adela Cragg or Morag Wood at the
Culture Communications Collective.
Adela Cragg:
adela@culturecommscollective.com
Tel: +44 7532 685 614
Morag Wood:
morag@culturecommscollective.com
Tel: +44 7976 081 044
THE NEW SCENTED
BOOKMARK
from the International Fragrance
Association (IFRA) UK. Credit IFRA UK

The family-owned flavor and fragrance ingredient source since 1949.
+1 973 748 8980 • www.berjeinc.com
K
Rosa canina L.

NEW IFEAT MEMBERS
Below is a list of new IFEAT Members who had joined by 25th March 2022
Esencias Martínez Lozano, S.A.​
Paraje De Cavila Ctra. De Lorca, Km. 7,
30400 Caravaca De La Cruz (Murcia), Spain
Contact: Jose Antonio Martinez & Martina Martínez
Email: documentacion@esenciaslozano.com
Web: www.esenciaslozano.com
We are not only suppliers but producers, as we manage the whole
process: from the selection of the seeds, harvest, distillation and
customer services.
FairSource Botanicals, LLC​
560 Fox Drive #643, Fox Island, WA 98333, USA
Contact: Stephen Johnson
Email: stephen@fairsourcebotanicals.com
Web: www.fairsourcebotanicals.com
FairSource Botanicals supplies frankincense and myrrh, working to
build ethical, fully traceable supply chains that ensure fair benefits to all
people and plants involved.
Herbafoods S.A. de C.V. (Blen)​
Lerdo de Tejada 2105. Col. Americana. Guadalajara,
Jalisco. 44160, Mexico
Contact: Amaya Cevallos
Email: acevallos@blen.com.mx
Web: www.blen.com.mx
Born in Mexico, with an international operation, Blen strives to bring new
products that promote health and wellness to its customers.
Ib Sina Lab S.L.
Pompeu Fabra, 25, 08530 La Garriga, Barcelona, Spain
Contact: Jose Guerrero
Email: jguerrero@ibsina.com
Contact: Barbara Farina
Email: bfarina@ibsina.com
Web: www.ibsina.com
We are specialists in 100% natural and organic raw materials: essential
oils, vegetable oils and hydrolates, as well as active ingredients for natural
cosmetics formulation.
Matia 145 S.L. (avilan)​
Av. Portuetxe, 39. Piso 3, Oficina 7, San Sebastián, 20018, Spain
Contact: Julio Quintero
Email: julio.quintero@avilan.es
Web: www.avilan.es
In 2018, Avilan and Venezuelan Piaroas established a tonka bean supply
chain between the Amazon and Europe. The company keeps growing in both
product and origin including cocoa derivatives, Peru balsam and copaiba.
rareESSENCE, LLC​
7600 Golden Triangle Dr., Eden Prairie, MN 55344, USA
Contact: Brian Paulsen
Email: brian@rareessencearomatherapy.com
Web: www.rareessencearomatherapy.com
Founded in 2011 and headquartered in Minneapolis, MN, USA,
rareESSENCE is an international aromatherapy and CBD consumer
brand sold in over six thousand retail locations.
THE INTERNATIONAL FEDERATION OF ESSENTIAL OILS AND AROMA TRADES LIMITED
IFEAT c/o TC Group, Level 1, Devonshire House, One Mayfair Place, London W1J 8AJ
T: +44 (0) 1707 245862 | E: secretariat@ifeat.org | www.ifeat.org | www.facebook.com/IFEAT.ORG
Editorial & Advertising enquiries: Tina Hotchin. E: ifeatworld@ifeat.org
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No part of this publication may be copied, stored, published or in any way reproduced without the prior written consent of IFEAT.
Companies are reminded that the IFEAT logo can only be used (on websites and email signatures) by fully paid-up IFEAT Members.
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