FRAGRANCE. Using extracted cinnamon oils and hydrosol, the Forest Products Research and Development Institute (FPRDI) was able to develop liquid soap, foot deodorant, and massage oil. The Institute eyes allocating PHP229.5 million to explore on fragrances and flavors from forest products. (Photo courtesy of FPRDI Director Romulo Aggangan)

For the next five years, some PHP229.5 million is being eyed as the budget for research and development (R&D) to explore fragrances and flavors from forest products.

“We embark on exploring and utilizing non-timber and timber forest products, by conducting and producing R&D innovations and products,” Director Romulo Aggangan of the Forest Products Research and Development Institute (FPRDI) told the Philippine News Agency (PNA) in an interview over the weekend.

The goals, he said are to develop flavors and fragrances from forest products; establish R&D facilities; and develop protocols for sustainable and responsible harvesting of these forest products for flavors and fragrances.

Further, sensory and chemical evaluation of non-timber products, socio-economic study, and technology piloting and adoption are also in the pipeline.

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“Among the forest species to be studied include the Philippine cinnamons, eucalyptus, Canarium species, select species from the families of Myrtaceae and Fabaceae, as well as some fruit trees and agroforestry crops that have potentials for flavors and fragrances,” Aggangan said.

Also part of the program are studies on propagation techniques and proper harvesting of barks, leaves, and other plant parts to ensure the sustainable supply of raw materials, he added.

The program, dubbed “Fragrances and Flavors from the Forest Technology Program” (F3TP), is currently exploring healthcare and aromatherapy products such as essential oils, salves, bar, and liquid hand soaps, spray mist, massage oils, foot deodorants, lotions using extracted cinnamon oils and hydrosol.

The FPRDI has also started developing teas, flavor-infused beverages, and confectioneries using bamboo and cinnamon flavors, Aggangan said.

“To achieve the above targets, the proposed budget of F3TP for the next five years or 2022-2026 totals to PHP229.5 million,” he continued, adding that upgrading the Institute’s R&D facility and capacitating its researchers will be prioritized for the next two years.

Meanwhile, Aggangan shared that based on market research firm, Lucintel, the flavor and fragrance market is expected to reach an estimated USD35.7 billion by 2025.

Likewise, in a taped report, Department of Science and Technology (DOST) Secretary Fortunato de la Peña said that the flavor and fragrances industry “is one of the very profitable niche markets”.

“Both timber and non-timber forest products provide a multitude of flavors and fragrances. Among these include gums, resins, and commercially important oils; and non-timber forest products and tannins which can also be extracted from barks, leaves, and wood and re-used to enhance flavors of beverages like wine, beer, fruit juice, and teas,” de la Peña said. (PNA) 

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