Export Information on Frankincense (Egyptian Origin)
1. Product Name
Frankincense
Scientific Name: Boswellia serrata or Boswellia carterii
Common Names: Olibanum, Indian Frankincense
2. Description
Frankincense, also known as “لبان الدكر” in Arabic, is a resin derived from the bark of trees in the Boswellia genus. It has been used for centuries in traditional medicine, religious ceremonies, and aromatherapy. Egypt is one of the regions where frankincense is cultivated and processed for export due to its high-quality resin content. The product is valued for its aromatic properties, anti-inflammatory compounds, and versatility in various industries.
3. Physical Characteristics
Appearance : Small, irregularly shaped tears or granules ranging from pale yellow to amber-brown.
Texture : Hard and brittle when dry; softens slightly when heated.
Odor : Strong, woody, and balsamic aroma with citrusy undertones.
Taste : Slightly bitter with a resinous aftertaste.
Solubility : Partially soluble in water; fully soluble in ethanol and essential oil solvents.
4. Chemical Properties
Active Compounds :
Contains boswellic acids (e.g., AKBA), which are potent anti-inflammatory agents.
Rich in terpenoids, sesquiterpenes, and monoterpenes.
pH Level : Approximately 5.0–6.0 (slightly acidic).
Ash Content : ~2–5%.
Moisture Content : Typically ≤ 10% to ensure preservation.
5. Nutritional Information (Per 100 g)
Calories : ~250 kcal
Protein : 2.0 g
Fat : 1.0 g
Carbohydrates : 80.0 g
Dietary Fiber : 50.0 g
Vitamins : Trace amounts of B vitamins.
Minerals :
Calcium: ~300 mg
Magnesium: ~50 mg
Potassium: ~200 mg
6. Quality Standards
Color : Uniform pale yellow to amber-brown, free from dark impurities.
Foreign Matter : ≤ 0.5% (no visible bark, dirt, or contaminants).
Particle Size : Tears, granules, or powdered form as per buyer specifications.
Purity : Free from adulterants, artificial additives, or chemical residues.
Organoleptic Properties : Fresh, woody aroma; no off-flavors or odors.
Compliance with Local and European Specifications According to Food Safety
7. Microbiological Standards
Total Plate Count (TPC) : ≤ 10,000 CFU/g
Yeast and Mold : ≤ 100 CFU/g
Coliforms : Absent in 1 g
E. coli : Absent in 1 g
Salmonella : Absent in 25 g
Aflatoxins : ≤ 4 ppb (as per EU standards).
8. Storage
Temperature : Store in a cool, dry place (≤ 25°C).
Humidity : Relative humidity should be ≤ 60% to prevent clumping or moisture absorption.
The packaging is in polypropylene bags, cardboard boxes, or as per customer request.
9. Shelf Life
Unopened Packaging : Up to 36 months under recommended storage conditions.
Opened Packaging : Consume within 12 months for optimal quality.
10. Applications
Aromatherapy and Perfumery :
Used in incense blends, essential oils, and fragrances for its calming and grounding properties.
Medicinal Uses :
Traditionally used to treat inflammatory conditions, respiratory issues, and digestive disorders.
Known for its anti-inflammatory, antimicrobial, and antioxidant properties.
Cosmetic Uses :
Incorporated into skincare products for its anti-aging, soothing, and healing effects.
Used in lotions, creams, and serums to improve skin elasticity and reduce scars.
Religious and Cultural Uses :
Burned as incense in spiritual and ceremonial practices.
11. Origin
Country of Origin : Egypt
Egypt’s arid climate and fertile soil provide ideal growing conditions for Boswellia trees.
Egyptian frankincense is renowned for its high-quality resin content, vibrant aroma, and consistent potency.
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