WORLDI N T E R N A T I O N A L F E D E R A T I O N O F E S S E N T I A L O I L S & A R O M A T R A D E S

N E W S F R O M A R O U N D T H E G L O B E • N O V E M B E R 2 0 1 2

If you haven’t already heard from yourcolleagues, business associates or even

through the grapevine, the Study Tourto Brazil and Paraguay (report onpages 4 and 5) this past summer wasa huge success!

On behalf of the IFEAT ExecutiveCommittee and the Study Tour

Committee we would like to express ourgratitude to our Brazilian and Paraguayan hosts

and sponsors for their overwhelming generosity andincredible hospitality that they extended to the participants.

Thank you Fazenda Alpina, Ivo Gregori Thank you Natura Cosmetico sponsor, Sergio Gallucci Thank you Dierberger Essential Oils S.A., Andy DierbergerThank you Citrus and Allied Essences Ltd sponsor, Stephen PisanoThank you Destilaria Tres Barras Ltda, Fuad Samir Cury and the Cury family Thank you Cutrale Ltda., Fernando Cardoso and Edson Vieira de LimaThank you Louis Dreyfus Commodities, Rosemeire Marcato

Thank you Colony Menno - Cooperative Chortitzer Ltda, Hedy Giesbrecht Thank you Wilhelm SA sponsor, Dr Marcelo Velilla and Andrea CostasThank you Amigo & Arditi S.A. – Raul Amigo and the Nuclear FarmThank you Alpaca S.A., Karl Janz

I would like to personally thank Ravi Sanganeria andthe local organizing committees in both Brazil andParaguay for their time and dedication in bringingthis Study Tour to fruition successfully. It has beena pleasure working with and getting to know youall over the past two years.

I would also like to personally thank Peter Greenhalghfor his support throughout the entire organizing process;we could not have done it without him!

A special thanks to the Dauras Turismo team; Marcela,Cristiana, Luciana, Rogerio, and Maurico, you did a flawless job!

Stephen PisanoIFEAT Study Tours Committee

Dear Member,

On behalf of IFEAT and the Local OrganisingCommittee, I would like to welcome all

delegates, speakers and accompanying personsto the 2012 IFEAT Conference in the vibrant and

beautiful city of Singapore – Asia’s financial hub. We lookforward to meeting you all, and are confident that you willexperience a truly memorable few days here.

Following last year’s highly successful IFEAT Conference in Barcelona,we are happy to report that registrations this year are even higherand we expect to welcome over 1,000 people from over 50 differentcountries to Singapore on Saturday 3rd and Sunday 4th November,when booking in for the Conference at the magnificent Marina BaySands Hotel.

The Welcome Reception at one of Asia’s finest restaurants, One onthe Bund, will provide a perfect opportunity for delegates to meeteach other and renew old acquaintances before the Conferenceofficially opens on Monday 5th November. On Tuesday evening theIFEAT Dinner will be held at the awe-inspiring Gardens by the Bay, ashort walk from the Conference hotel.

In line with the theme of the Conference, “Essential Asia”, we shallbe welcoming speakers from China, India, Indonesia, Russia, SriLanka and Thailand to discuss developments in the F&F industry intheir countries over the following four days. There will also be

sessions on “Regulatory Issues”, “Sustainability and Market Issues”,“Value Added and Market Developments” and “New Sources ofNatural Ingredient Supplies”. Further details of speakers are given inthis issue of IFEATWORLD, and an updated comprehensive list ofconfirmed presentations and abstracts can be found on the IFEATwebsite.

This year there will be no customary field trip but rather a one-dayTrade Exhibition to be held in the conference venue. This is anexciting opportunity for companies in the essential oils and aromatrades to showcase their products to delegates, associates andfriends.

A considerable amount of preparation has gone into theorganisation of this Conference, and I would like to thank mycolleagues on the Singapore Local Organising Committee for all theirhard work and dedication over recent months; Robby Gunawan,Bhuvana Nageshwaran, Sandeep Tekriwal,and Shih Chih Lung.

Enjoy your stay in Singapore.With very best wishes,

Ravi SanganeriaChairman of IFEAT SingaporeConference Organising Committee

Welcome to Singapore!Ravi Sanganeria

Stephen Pisano

2012 IFEAT Study Tour to Brazil and Paraguay

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E S S E N T I A L A S I AIFEAT SINGAPORE CONFERENCE

A full programme ofpresentations has beenprepared for the IFEATSingapore Conference on awide range of subjects. Details of many of the speakers fromthe main producing countries of Asiawere given in the July edition ofIFEATWORLD. We can now confirmour speaker from Sri Lanka; FazalMushin, Director of Exports andBusiness Development at LinkNatural Products (Pvt) Ltd,based in Colombo, will give apresentation on “The essential oilindustry in Sri Lanka”.

We shall also welcome Dr PakamasChetpattananondh, Departmentof Chemical Engineering, Prince ofSongkla University, Thailand, whowill give an overview of the agarwood

oil industry. Agarwood oil is extremelyrare and highly valuable, not onlybecause of its unique properties andhigh medicinal value but also theprocess to stimulate the resin formationis not yet widely known.

Regulatory issues continue to beas important as ever and a session onMonday 5th November will focus onthese, with two papers on this subject:

The socio-economicimportance of the fragranceindustry and insights into theglobal regulatory system byPierre Sivac, President of theInternational FragranceAssociation (IFRA). Thepresentation analyses the socio-economic importance of the fragranceindustry and provides an overview and

insights into the global regulatorylandscape and the pressures andresponses required. This includes USlegislative proposals, the EU SCCSopinion on allergens, chemicalregistration schemes in Asia and IFRA’snew safety assessment programme.

REACH: An update of EFEO’sprogramme for NaturalComplex Substances (i.e.essential oils) by Dr Hans vanBergen of Para-Celsus Concept,the Netherlands. Dr van Bergen willreview the European Union’s REACH(Registration, Evaluation, Authorisationand Restriction of Chemicals) legislation,which has now been in force for 5years. He will look at EFEO’sprogramme and its future, enablingcompanies to ensure their essential oilsare covered by this programme.

Presentations on the fragrance andflavour industry in India will be ofinterest to all those wishing to join nextyear’s IFEAT Study Tour to southernIndia (see page 3). Confirmedpresentations from India are:

India’s consumer market: thepinnacle of the flavour andfragrance industry by SantSanganeria, a founder member of IFEATand Managing Director of UltraInternational Ltd, New Delhi. He will

discuss the ascendancyof India as an

economic power and its importantconsumer market which is undergoing aparadigm shift due to India’s rapideconomic growth and favourabledemographics.

An overview of the Indian floralextracts industry by RajaPalaniswamy, Director of Jasmine C. E.Pvt. Ltd, Chennai, the leading floralextracts manufacturer in India, and at theheart of the region due to be visited byIFEAT next year. His presentation willreview those Indian floral raw materialsand their extracts that find application inthe international fragrance and flavourindustry. It will trace the evolution,analyse the current status and chart thepotential of the Indian floral extractsindustry.

India’s oleoresin industry:initiatives to meet regulatoryand other challenges by ShanavasBavu from the New Products Division ofSynthite Industries Ltd, Cochin. He willdiscuss the evolution and current statusof India’s highly successful oleoresinindustry, which will be the focus of thesecond leg of the 2013 IFEAT Study Tour.

Natural essential oils from theWestern Himalayas: their role infragrances and flavours, qualityparameters, sustainability andconservation by Surender Mohan,Managing Partner of M/S Hari Industrieswhich has been producing Himalayancedarwood oil since 1980. He willdiscuss the economically importantessential oils produced in themountainous western Himalayas regionof India, and review the sustainability andconservation strategies for this area.

Learn about India for the 2013 IFEAT Study Tour

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The 2013 IFEAT Study Tour willtake place in southern Indiafrom Sunday 9th June toTuesday 18th June.This is awonderful opportunity to visit theimportant floral extract, essential oil andoleoresin industries in this region. Thetiming of the tour has been chosen tocoincide with the harvesting and maindistillation period for the majorproportion of flowers in southern India.

On the first leg of the tour (Sunday 9thJune to Saturday 15th June) participantswill see the beautiful flower belt ofsouthern India and visit many of the majorcompanies involved in the manufacture ofessential oils, concretes, absolutes andincense from local production of fragrantplants such as jasmine, mimosa, tuberose,champaca, rose, palmarosa, eucalyptus,geranium, rosemary, marigolds andsandalwood. Starting in Madurai on 9thJune they will travel via Coimbatore andOoty to Mysore visiting farms andproduction facilities on this route. Timehas also been made for taking in some of

the cultural splendours of this regionincluding Sankarankoil and MeenakshiAmman Temple of Madurai. Arriving inMysore on Friday 14th June, participantswill have the option to leave the tour onSaturday 15th June or continue on to thesecond leg which is based in Kochi.

The second leg of the tour (Sunday 16thand Monday 17th June) will be devoted tothe spice production and processingfacilities around Kochi. These include somevery large companies involved in theproduction of essential oils, spiceoleoresins, natural food colours and wholeand ground spices for export marketsaround the world.

Companies to be visitedThe full programme and bookinginstructions for members can be found inthe Study Tour brochure which is nowavailable on the IFEAT website(www.ifeat.org). A summary of theitinerary showing the companies that willbe visited is given here (right). Many ofthese companies have very generously

offered to sponsor a lunch or dinnerduring the tour, and we are confident of avery warm welcome and a fascinatinglearning experience from them all.

Monday 10th JuneVisit Sankarankoil and see harvesting inlocal fieldsTuesday 11th JuneVisit Chennai Bioflora and JasmineConcrete ExportsWednesday 12th JuneSee rose fields en route to Coimbatoreand visit Nesstate and sambac fieldsThursday 13th JuneVisit Synthite Industries, Marudur andEncee Aromatics, MettupalayamFriday 14th JuneVisit Hope Plantations Saturday 15th JuneVisit M/s N. Ranga Rao and Sons (NRRS)and NessoSunday 16th JuneVisit Kancor, AngamalyMonday 17th JuneVisit Plant Lipids and Synthite Industries

9th to 18th June 20132 0 1 3 I F E A T S T U D Y T O U R

Dear IFEAT member,

We look forward very much to welcoming IFEAT members to southern India next year. We have organised a packed programme of visits with some time for taking in the splendid sights ofthis beautiful country. I am confident that all delegates will have a tremendous experience visitingIndia’s famous floral extract, essential oil and spice processing facilities. From traditional methodsthat have been used for centuries to state of the art technology, we have everything in India, andthere will be much to discuss about the current markets and future challenges of our

industries.

I am very grateful to the other members of the Local Organising Committee insouthern India; Mr Pradeep Kapoor (Jagat Aroma Oils Distillery), Mr Geemon Korah,

(Kancor Ingredients Limited), Mr John Nechupadom (Plant Lipids (P) Ltd), Mr RajaPalaniswamy (Jasmine Concrete Exports Pvt. Ltd) and Mr Pavan Ranga (N Ranga Rao &

Sons). They are all working hard and being most generous with time and hospitality to ensure anunforgettable experience for delegates on the 2013 IFEAT Study Tour.

George PaulChairman of the Local Study Tour CommitteeIFEAT Executive Committee

George Paul

Message from the Chairman of the Local Study Tour Committee

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I F E A T B R A Z I L / P A R A G U A Y11th – 20th August, 2012On 10th August some 40 IFEATmembers from 17 countries met up inSao Paulo for the start of the 5th IFEATStudy Tour, this time to Brazil andParaguay. It proved to be anothersuperb tour thanks to the support,excellent hospitality and commitment of

the BrazilianandParaguayancompaniesthat were

visited - all of whom were IFEATmembers.

Early on Sunday morning we left SaoPaulo in a luxury coach to visit FazendaAlpina, where Ivo Gregori’s enthusiamfor the organic production andprocessing of essential oils was there forall to see. This set the tone for the othervisits – and throughout the tour it was ajoy to meet up with many individualswhose enthusiasm and commitment foressential oils was contagious.

Tuesday saw a visit to Dierberger’sprocessing operations at Barra Bonitafollowed by a tour of one of theirseveral thousand hectare farms growinga range of plants for the production ofessential oils. The following concert,food and party in the eveningsurrounded by forests and overlookedby the Southern Cross was a greatexperience.

The next morning saw a boat trip alongthe River Tiete, including a lunch to seesome of the environmental changes thathad been implemented over the years.

Then to the eucalyptus citriodoraproduction and processing operationsof Tres Barras and an evening of superbentertainment as the delegates sharedTres Barras 50th anniversary party -one of the highlights of the Tour. From the relatively small operation ofTres Barras, the visit the following daysaw a very early wake up call and a visitto Cutrale’s massive orange productionand processing operations. This was followed the next day by visits to Louis Dreyfus farms and processingoperations both of which were true eye

openers for many of the participants who were amazed by the scale of theoperations. Following the Dreyfus planttour a farewell party took place at theDreyfus Guest House where a SambaSchool entertained participants who wereall encouraged onto the dance floor.

Each of the companies provided superbintroductions and videos to explain theoperations. Indeed this was a feature ofall the Tour visits – each company hadput in a lot of work to provide detailedanalysis of their production andprocessing operations – leading to allthe delegates becoming much wiserregarding the specific essential oilproduction and processing operations.Moreover the companies providedsuperb books, clothes and othermementoes of the visits.

Friday morning saw a return to SaoPaulo, where the group split in half –

“The whole trip farexceeded my wildestexpectation”

“The participants were trulyspecial and I feel honoured toget the chance to know many… much better.”

Truly great memories!

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S T U D Y T O U R

some heading home while others flewto Asuncion in Paraguay where aWelcome Dinner had been organisedalong with gifts and videos of Paraguay.

Saturday was one the highlights of theTour as the two chartered aircraft, eachholding 10 delegates headed to theChaco to visit the Mennonitecommunities and the CooperativaChortitzer Ltda. and their variousagricultural operations includingguaiacwood oil production as well astheir extensive water conservationtechniques.

Sunday could not have been moredifferent. We drove to San Pedro districtwhere we visited the warehouse ofAmigo and Arditi and then on to thevillage of Nuclear to visit by ox-cart thesmallholder bitter orange tree areas towatch the harvesting and distillation ofpetitgrain oil. On our arrival in Nuclearwe were entertained by somewonderful traditional Paraguay dancing

and music as well as shown a superbdisplay of local fruits, vegetables and artsand crafts. Then to the operations ofAlpaca to see the processing ofguaiacwood oil as well as the harvestingof vetiver and the growing of otheressential oil plants including eucalyptus,cabreuva and palmarosa. The dayended with a farewell dinner, whichincluded more traditional music anddancing and a superb guitar concert byone of Paraguay’s most famousmusicians.

Thememories…will becherishedforever.

Anotheroutstanding featureof the tour was thelevel of intra groupdiscussions amongst theparticipants, each onewilling to share informationabout what is perceived to be avery secretive industry. This is a veryhealthy sign for our industry.

The days were long and full, startingwith the early wake up calls, followed bythe company visits and then the meals,music, concerts and dancing in theevening. The participants witnessed thegrowing, harvesting and processing of arange of essential oils including orange,petitgrain, guaiacwood, eucalyptuscitriodora and vetiver. The site visits andquality of information distributed by thehosts were outstanding; these keepimproving with each tour. The visitswere very well organised and therewere some excellent gifts from thevarious companies and sponsors.

Thanks to the local committees andIFEAT Study Tour Committee andparticularly to the companies whohosted and sponsored the Tour as wellas the Dauras Agency in Brazil, RaulAmigo in Paraguay and Stephen Pisanofor all their efforts.

Book up now for the southern IndiaStudy Tour from 9th to 18th June 2013.

Overall - it was a greatlearning experience.

A full report of the 2012 Study Tour will be available on the IFEAT website.

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IFEAT

Nine students attended the annual FlavouristTraining Course at Reading in May. Theycame from around the world; Mexico,Venezuela, Brazil, Indonesia, Russia, Iran,Slovenia, Ireland and the UK. The coursecomprises a series of lectures on key topicsrelated to flavour creation, and practicalwork such as production methods, reactionproducts and flavour creation. On the lastday, the participants were tested on pointsthat were brought up in the lectures andpractical sessions. All successfully passed, andare now BSF members for the next year.

This year’s Best Student was CharlotteMills, who is a research student at theUniversity of Reading. Charlotte graduatedfrom Reading with a BSc in Food Science in2009 and is currently in the third year of aPhD on polyphenols in coffee. She will bepresenting a short overview of the ReadingCourse at the Singapore Conference.

Charlotte told IFEATWORLD: “I was really grateful to have been given theopportunity to attend the Flavourist Course atUniversity of Reading. The course offered anextremely diverse and thoroughly enjoyablerange of sessions throughout the three weeks.It enabled me access to many years ofexpertise in the industry which has reallybroadened my knowledge of the field and I amsure has set me in good stead to proceed witha career as a flavourist.

I found thecourseextremelyenjoyablethanks notonly to theteam whoran it, but alsoto the otherattendees.”

IFEAT sponsors two educational courses run separately through the UK universities of Reading andPlymouth. The Flavourist Course is run by the University of Reading and the distance learningprogramme, in which participants study for the IFEAT Diploma (Fragrance or Flavour), is run by theInternational Centre for Aroma Trades Studies (ICATS) based at the University of Plymouth.

F L A V O U R I S T C O U R S E

There have been ten new enrolments onthe IFEAT/ICATS Diploma programme thisyear from around the world: India, Canada,Singapore, Spain, Hong Kong, UK andGermany. The option for IFEAT members to‘cherry pick’ individual modules is provingpopular. The 2012 ICATS workbook editionincludes the four new essential oil profileswritten by Brian Lawrence and the twototally new flavour modules on ‘FlavourCreation’ and ‘Applications of Flavours’written by John Wright. The first applicationsfor the new flavour pathway have beenreceived. Further information can beobtained from Dr. Tony Curtis, ICATSDirector of Studies (aroma@plym.ac.uk).

This year’s Best Student is SuzanneWlaschin who had the highest grade.

She commented to IFEATWORLD: “I discovered the IFEAT Distance LearningDiploma in Perfumery course through theinternet. I am passionate about perfume andscents and made a decision to complete thiscourse and see where it led me to in theperfume world. The course was fun andfascinating and covered many different areas –the history of perfume, the chemistry behindit;,how aroma materials are derived fromnatural sources; marketing, putting together aproduct brief and quality control. I especiallyenjoyed the odour studies (I’m always happiestwhen sniffing something!) and learning about

naturally derived aroma materials. Thetextbooks, resources and tutoring were all top-notch. I wrote my special paper on NaturalPerfumery, and plan to open my own businesshere on the Isle of Wight creating naturalperfumes. Completing the course, and winningthe Best Student Medal, has given meinvaluable insight andthe confidence tomake mydreams areality.”

I F E A T / I C A T S D I S T A N C E L E A R N I N G C O U R S E

2 0 1 3 F L A V O U R I S T C O U R S ENext year’s IFEAT-sponsored Flavourist Course will take place from7th to 24th May 2013.

For more information, please contact Professor Don Mottram at theDepartment of Food and Nutritional Sciences, University of Reading,Whiteknights, Reading, RG6 6AP, UK.Tel: +44 (0)118 378 8700; Email: food@reading.ac.uk;www.reading.ac.uk/food

Charlotte Mills

Attendees at the Reading Flavourist Course

Suzanne Wlaschin

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The EU Commission adopted legislation on 1st October providing a new EU-wide list offlavouring substances which can be used infood.

The list, published as Commission Implementing Regulation872/2012, includes over 2,100 authorised flavouringsubstances and will apply from 22nd April 2013. All flavouringsubstances not in the list will be prohibited after a phasing outperiod of 18 months, though a further 400 flavouringsubstances, which have been used for a long time anddeemed safe by other competent safety assessmentauthorities, will remain on the market until the EuropeanFood Safety Authority has concluded its evaluation. TheEuropean Flavour Association (EFFA), which has welcomedthis legislation, points out that the list covers all materials(2,543 in total) supported by industry during the ongoingsafety evaluation process.

The new list will form Part A of Annex I of the EU flavouringregulation 1334/2008, which came into full effect on 20thJanuary 2011. It has also been published by the EUCommission as a database*. The EU flavouring legislation, andhow this affects essential oils, extracts, herbs and spices, wasdiscussed by Jan Demyttenaere of EFFA at the 2010 IFEATConference in Marrakech and by Joy Hardinge at the 2011IFEAT Conference in Barcelona. Both papers are on the IFEAT

website. A second regulation (873/2012) was also adopted on1st October concerning transitional measures for otherflavourings.*https://webgate.ec.europa.eu/sanco_foods/main/?event=display

“The List provides for a positive, pragmatic and workableoutcome for all stakeholders. It will not necessitate reformulationsas the Flavour Industry is already in a position to implement thelist of flavouring substances and can reassure all stakeholdersthat the list will cause no disruption to trade within the EU: onthe contrary, this List will lead to greater harmonisation in theEU.” European Flavour Association

EU adopts positive list of flavouring substances

Since its establishment in 1977 IFEAThas become an increasingly importantinstitution in the F&F sector. It isimportant that a historical record ismaintained of the development ofthe organisation. With the advancesin digital technology it has becomemuch easier to store and access suchinformation. Moreover, the re-designof the IFEAT website currentlyunderway will permit greater accessto historical material andphotographs via the website.

IFEAT plans to establish an archive,which contains information on itsestablishment, a complete digital setof Conference Proceedings, delegatelists, medal winners, committees andcommittee members/chairmen/

presidents and photographs as wellas other material relevant to IFEAT’sdevelopment. If you have access toany of the above material, particularlyprior to the year 2000, could youplease contact Peter Greenhalgh

(email pgifeat@yahoo.co.uk) who isbuilding up a detailed list of thewhereabouts of existing material witha view to getting it digitalised andthus available in electronic format.

IFEAT Archives

A superb collection of photos was collected from the recent Brazi/Paraguy Study Tour, whichwill be stored in the IFEAT archive collection

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T R A D EN E W S

WORLD

The International Federation of Essential Oils and Aroma Trades Limited9 Lincoln’s Inn Fields, London, WC2A 3BP

T: +44 20 7729 5904 F: +44 20 7814 8383 E: secretariat@ifeat.org www.ifeat.orgRegistered in England & Wales with liability limited by guarantee under Company no. 01369368

Harvesting Petitgrain

Petitgrain oil has been with me every day ofmy working life and throughout much of mychildhood. The oil is steam distilled from theleaves and twigs of the bitter orange tree(Citrus aurantium Linn. Subsp. Amara) and isone of the major products of our familycompany in Paraguay, which is by far theworld’s largest petitgrain oil producer. It is themajor essential oil in Paraguay and currentannual production approaches 200 tonnes,accounting for over 80% of global output.About 98% of the total production isexported.

The production of petitgrain oil was started in1877 by a French botanist called BenjaminBalansa, who came to Paraguay in 1875 tocollect plants. He immediately recognised thepotential for this oil.

Until the 1930´s production was in the handsof a few big producers/exporters, but it thenbecame totally dependent upon smallholdersusing unique wooden steam distillationequipment. It is an important crop for farmers,with about 15,000 families in the OccidentalRegion continuing to be directly or indirectlyinvolved in petitgrain oil production. Theplanting areas are usually 1-2 hectares; thetrees are cultivated in rows, kept as lowbushes and not allowed to flower or fruit. Inthis way leaf growth is maximised.Occasionally some leaves are collected fromthe wild trees. There is a small but growingproduction of organic petitgrain oil.

The leaves can be harvested throughout theyear and can act as a savings account forfarmers, who can pick when money is needed.As such the leaves can provide a continuingsource of cash income for smallholders. Theleaves need to be steam distilled in traditionalwooden stills shortly after collection.

Petitgrain is cultivated mainly in the centre,east and north east of my country Paraguay.

The main constituents of petitgrain oil arelinalyl acetate (approx. 50%) and linalool(approx. 20%). Other minor constituents arealpha-terpineol, geranyl acetate and geraniol.The leaves yield 0.35% of oil.

The harvesting is done every 6 to 8 months,but on some occasions farmers do it earlier,according to their needs for money.

Petitgrain is used predominantly in perfumerycompounds for mass market products,including soaps, detergents and otherhousehold products. Almost all petitgrain oil isexported and the predominant markets are inEurope and the USA.

My favourite...

Petitgrain oil from ParaguayBy Raul Amigo

Raul Amigo

Occidental Region(Chaco)

Oriental Region

Cabreuva

Petitgrain

MenthaArvensis

Guaiacwood

Production zones for essential oilsin Paraguay

2013 IFEAT Conference29th September to 3rd October, 2013

The 2013 IFEAT Conference will take place inSan Francisco, USA from Sunday 29thSeptember to Thursday 3rd October, 2013, withthe theme “Sustainable Growth”. Further detailswill be available soon on the IFEAT website. We look forward to welcoming all ourmembers to the world-renowned Fairmont San Francisco Hotel next year.

Petitgrain leaves awaiting distillation

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