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.
2018 is going to be an interesting year for massoia bark and its derivatives. We anticipate new producers entering the market with newer and more efficient technologies that will result in a better product overall, which will be priced more competitively. The market is set to witness a lot of action; and dynamics are bound to change.
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