When we taste a naturally-derived product such as coffee or olive oil, we may have a different sensorial experience based on the product’s origin and its processing. Malbec wine produced in Argentina may taste similar to Malbec wine produced in California but not identical. Olive oil from Greece does not have the same sensorial profile as that from Tuscany.
They are just different and, as consumers, we can choose the one that fits the experience we want. Those differences are linked to genetic and environmental components as well as processing practices. Similarly, naturallyderived cosmetic ingredients from the same plant can have different characteristics and chemical properties depending on the various geographical locations of the plant as well as the processing of the extract.
Those properties can eventually affect the safety and efficacy of the finished cosmetic product and also in this case the formulator can choose the one that is looking to fit its formulation design. It is important to know that not only colour and smell could be affected (a prerequisite for selection) but also chemical composition. Since a specific active or undesired substance can be in a higher or lower concentration depending on the plant’s origin and processing, the ingredient composition can affect the safety and efficacy of the finished product.
The influence of plant geographical location - environment
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