Ravensara

In Madagascar, cultivated and wild Ravensara trees grow on the island’s eastern slopes where humidity and shade favor leaf development. Harvesters select mature, healthy leaves in early morning, when volatile compounds peak. The leaves are cleaned, then placed in stainless steel stills for steam distillation. Steam passes through the foliage, capturing volatile oils in a condensate that separates into water and a thin, pale amber oil. The oil is collected, filtered, and stored in amber glass to protect it from light. Yield averages 0.3% by weight, meaning a ton of fresh leaves produces roughly three kilograms of oil. Quality control includes gas chromatography to verify the presence of key sesquiterpenes such as γ‑cadinene and α‑copaene, which define Ravensara’s signature profile. The final product meets International Fragrance Association (IFRA) standards for purity and safety before it reaches perfumers.