With the increasing awareness of the conservation of the Aquilaria tree species and the need for sustainable agarwood production, there has been a growing trend towards cultivating agarwood through artificial inoculation of the trees at a commercial scale.
What affects the quality of agarwood?
- Species: There are many species of the agarwood tree and Aquilaria Malaccensis, Aquilaria Crassna, and Aquilaria Subintegra are known to produce high-quality agarwood.
- Geographic location: The location of the agarwood tree plays a crucial role in the quality of agarwood. Agarwood trees grown in the wild, particularly in Southeast Asia (ie. Vietnam) are known to produce high-quality agarwood. Factors such as temperature, humidity, soil composition, and rainfall can all affect the resin produced.
- Age of the tree & intensity of infection: The older the tree, the more likely it is to produce high quality agarwood. The time allows the infection to develop and mature, creating a more intense fragrance. The best quality agarwood is formed when the tree is infected with a type of fungus known as Phialophora Parasitica.
- Harvesting & Processing: The way in which agarwood is harvested and processed can also affect its quality. Improper harvesting techniques, such as cutting down the entire tree instead of just the infected part, can damage the tree and reduce the quality of the agarwood produced. Similarly, inadequate processing techniques, such as over-heating the wood, can damage the aroma profile of the agarwood.
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Stay tuned for more interesting facts about agarwood in our upcoming posts.