Quality Attributes of Ginger and Cinnamon Essential Oils from Madagascar

Over 28,200 tonnes (t) of essential oils are produced worldwide every year at an estimated value of $18 billion, of which China contributes about 16,600 t. African countries collectively contribute less than 1% of global production. One of the major factors limiting increased trade and market penetration of African essential oils has been the lack of quality standards, inability to consistently produce the critical mass of essential oil quantities, high shipping costs, lack of familiarity with market requirements, and the challenge of meeting product specifications of the international marketplace. The natural products sector of Madagascar is dependent on international trade for its commercial success. Ginger (Zingiber officinale Roscoe, Zingiberaceae) and cinnamon (Cinnamomum zeylanicum Garc. ex Blume, Lauraceae) are among the most important essential oils from Madagascar and are used by the food and fragrance industries. This study sought to evaluate the quality of these Malagasy essential oils and compare them with commercial available products and standards from the US (Food Chemical Codex 1996) and international organizations (ISO), to determine their market competitiveness.