Massoia bark is graded by its C10 lactone content and is available in grades of 50%, 65%, 90% and 95%.
Produced from the bark of the massoia tree, the lactone is used as food flavouring and as an additive in the dairy industry.
The tree is native to Indonesia, gown at altitudes between 400m-1000m above sea-level.
The oil is produced by steam distillation after the chopping then pre-grinding of the tree bark.
Market conditions for massoia bark oil are strong, with consistent demand and competitive prices. New producers are expected to make their debut in the market, backed by newer and more efficient technologies that will result in abetter product. Overall, 2018 is going to be an interesting year for massoia bark oil.
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