From Flower Bay to Extractor: The First Hour After Bloom
In floral extraction, the most expensive thing in the building is time.
First light, every day
Jasmine and tuberose do not wait. Petals open in the cool hours and lose their top notes once the sun is up, so picking begins at first light.
The flower bay
Everything harvested arrives at the flower bay, where the flowers are weighed, graded and released as a defined batch.
Onto the conveyor
A released batch moves by conveyor into the extractors, where food-grade stainless-steel vessels, low-temperature vacuum distillation and PLC valve control capture the volatiles.
- Picked at first light
- Conveyed from flower bay to extractors
- Food-grade stainless steel, vacuum steam distillation
Verification
The batch identity established at the flower bay is what the laboratory tests and what the certificate describes. Every lot is verified in-house on our six-tier GC-MS laboratory.
It is a short chain by design.
The shorter the distance between the flower and the still, the more of the flower ends up in the bottle.
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