NATURALSTOGETHER(r)
Incense
With a sweet, woody and balsamic undertone, OLIBANUM EO offers a green, terpenic, citrusy, peppery and resinous profile. Sensual and rich, this note is intensely ambery. Compared to the resinoid, the essential oil is fresher, more citrus and terpenic.
OLIBANUM EO is used in fine fragrance. It provides spicy, lemony, balsamic notes, and is reminiscent of Myrrh and Elemi.
Obtained by distillation of the biomass with water, or steam.
The essential oil is physically separated from the aqueous phase by decantation.
The biomass of this ingredient is sourced from biomass that has been audited by a third party such as, but not limited to, UEBT, Fair Trade, Fair For Life.
Extracted part: gum (called "tears" due to the way the gum exudes from the trunk of the tree).
This ingredient is both convenient for perfumery and flavor applications.
Olibanum is obtained from trees of the genus Boswellia in the family Burseraceae. The Boswellia Carterii trees grow at the highest altitude of all the gum producing trees. They start producing resin at about eight to ten years old. During the dry season the gum-resin is collected in drops (called "tears" due to the way the gum exudes from the trunk of the tree), through an incision in the bark of the tree.
The estimated potential production is 1000 M/T. ‘Dikir’ type Olibanum is mainly distilled for extraction of essential oils that are mainly used in the perfumery industry. It grows in the Arabic peninsula, Ethiopia, Somalia and India. Produced from many varieties of trees, and in an array of soils and climates, a large diversity of resins exists.
Somalia
dsm-firmenich sources Olibanum from Somalia. The Boswellia Carterii trees grow abundantly on the northern slopes of the Golis mountains in the Sanaag region. Tapping and collection takes place once a year. Each tapping cycle involves marking the tree, leaving the gum to exude and dry, then collecting it from the tree after one week and remarking the trunk for the next collection. The gum is stored in natural caves in the rock faces, accumulating in these caves until the farmers collect all the gum for the season. The Olibanum is then packed in PP bags of about 40kgs each and transported by Camel or Donkey to the nearest village.