HINDUSTHAN INSTITUTE OF TECHNOLOGY

(An Autonomous Institution)

(Approved by AICTE, New Delhi Affiliated to Anna University, Chennai,
Accredited with NBA & ‘A’ Grade by NAAC, An ISO 9001:2015 Certified Intuition)
Coimbatore

DEPARTMENT OF MANAGEMENT SCIENCES

Rural Innovation Project– 22PBA16

S. Varsha

720823208108

2023-2025
 DECLARATION

I, VARSHA of I MBA- “B” hereby declare that this Rural Innovation Project work at “Yercaud”
has been prepared by me during the year 2023 – 24 under the guidance of Dr.R.Ayyamperumal,
Department of Management Science, Hindustan Institute of Technology, Coimbatore in the partial
fulfillment of MBA degree prescribed by the college.
I also declare that this project is the outcome of my own effort, that it has not been submitted to any
other university for the award of any degree.

Date:

Varsha S
720823208108
 HINDUSTHAN INSTITUTE OF TECHNOLOGY
(An Autonomous Institution)
(Approved by AICTE, New Delhi Affiliated to Anna University, Chennai,
Accredited with NBA & ‘A’ Grade by NAAC, An ISO 9001:2015 Certified Intuition)
Coimbatore

DEPARTMENT OF MANAGEMENT SCIENCES

Certified that this Rural Innovation Project (Yercaud) is a bonafide work done by

Varsha S of I MBA –’B’ (Register no: 720823208108), as part of the curriculum for

the award of the degree during the second semester of the year 2024.

Place: Coimbatore

Date:

Staff in-charge Head of the Department

_________________________________________________________________

Register No.: 720823208108

Submitted for the autonomous practical examination conducted on .......................

Internal Examiner External Examiner

 HINDUSTHAN INSTITUTE OF TECHNOLOGY
(An Autonomous Institution)
(Approved by AICTE, New Delhi Affiliated to Anna University, Chennai,
Accredited with NBA & ‘A’ Grade by NAAC, An ISO 9001:2015 Certified Intuition)
Coimbatore

DEPARTMENT OF MANAGEMENT SCIENCES

Contents

Table of Contents
Certificate.............................................................................................................................................................................2
1. Introduction:.....................................................................................................................................................................4
a). About the Institution:.................................................................................................................................................4
b). About the Department of Management Science:.......................................................................................................5
c). About Rural Innovation Project:................................................................................................................................6
2. Background Theory Concepts Related to Rural Innovation Project................................................................................7
3. Rural Innovation Project:..................................................................................................................................................8
a. Understanding the demographic characteristics and life style of the rural community..............................................8
b. Capable to reach the rural market and able to understand the rural needs..................................................................8
c. Able to design a product and services to satisfy the needs of the rural people...........................................................8
d. Capability to take up the rural based projects effectively...........................................................................................8
e. Continue his career as one of the citizen of the rural community...............................................................................8
4. Conclusion:.......................................................................................................................................................................9
 Rural Innovation Project
Batch 2023-2025

1. Introduction:
a). About the Institution:
Hindusthan Institute of Technology (HITECH) was started in the year of 2007 by the great
industrialist and philanthropist, Thiru.T.S.R.Khannaiyann.

It is an Autonomous Institution. The primary objective of the Hindusthan Institute of Technology is

to educate and prepare men and women for leadership in industry, government, and educational
institutions; to advance the knowledge base of the engineering professions; and to influence the
future directions of engineering education and practice.

The College has well-furnished classrooms, state-of- the-art laboratories, computer centers and a
well-stocked library. Separate Hostels with all the modern amenities are provided for men and
women. The campus consists of lush green lawns, a playground, GYM and also facilities for indoor
games. A fleet of vehicles caters to the transport needs.

HITECH believes not only in educating the students, but also grooming characters, with moral and
ethical values, thus building the nation. Since its inception, the college has been providing world-
class facilities & infrastructure for high quality education and learning. The emphasis is on
transformational leadership rather than directional leadership. The aim is to establish new trends,
introduce innovative training methodologies, and thus guide students towards the road to success.

The College provides ample facilities for the development of an integrated personality. It has a fine
library containing more than thirty thousand books andmore than 500 national & international
journals. Our library also digitalized by holding IIT-NPTEL Video Library in it.

The facilities for playing tennis, basketball and cricket are available on the College Campus. The
Gymnasium, the Junior Common Room and the Ladies Common Room provide facilities for
gymnastics, badminton, table tennis and other indoor games.

The educational programs in the college emphasize the understanding of fundamental principles and
prepare an individual for a lifetime of learning and professional growth.
 VISION AND MISSION OF THE INSTITUTION
VISION: “EXPERIENCE THE EXCELLENCE”
Hitech pursues a philosophy of perpetual acquisition of Knowledge. Apart from academic
curriculum, equally important is our policy to provide value based education and to exhibit the
hidden potentials in students that equip them to approach life with optimism.

MISSION
 Hitech conveys revolutionary technical education and inculcates great outlines of discipline
through our dedicated staff, who shall set global standards, making our students
technologically superior and ethically strong with the help of state-of–art laboratories in all
disciplines.
 Hitech focuses in both education and discipline to achieve greater recognition for our
efforts. The college will build on its traditions of innovation, problem solving and
interdisciplinary collaboration to meet the changing needs of society.

b). About the Department of Management Science:

Since its establishment in 2008 the two year program of the HITECH MBA is specifically designed
to respond to the needs of industry and to provide high quality education to students to become
‘industry ready’ and ‘entrepreneurially oriented. The program nurtures the students to enhance their
self and contextual awareness, communication & negotiation skills entrepreneurial skill, business
knowledge and analytical thing, there by shaping them to be leaders to excel in corporate world.

The department has adopted a very pragmatic approach that caters to the ever-changing nature of
the corporate world. It exposes the students to diverse elements of the society like the government,
industries, student and social communities.
 VISION AND MISSION OF THE DEPARTMENT
VISION
Developing leaders with value and research knowledge for the purpose of leveraging employability
and entrepreneurship opportunities and, as a result, providing feasible solutions to society with a
focus on continuous learning and improvement.

MISSION
 To groom budding managers with management knowledge and business competencies,
through innovative management pedagogy.
 To transform the hidden – potentials of techno managers to explore opportunities for
entrepreneurship with the background of experienced teaching fraternity and enriched
teaching learning environment
 To disseminate managerial expertise to enhance social growth with a focus of continuous
improvement
 To develop intellectual capability to meet the challenges of global environment with an
adoptive approach to our cultural, ethical and professional norms

c). About Rural Innovation Project:

Rural Innovation Project helps students better understand their own competence, leading,
innovation, ideas to grow self-confidence and a can-do attitude that can spread to their academic
pursuits and work , by involving in Rural Innovation project the students learn to tackle tough
problems and challenges in the community services there by they learn problem solving skills and
enjoy the satisfaction of overcoming hurdles. Rural Innovation project opens students to a wealth of
networking opportunities, allowing them to build new relationships within their community or the
place of study as they contribute, Students can meet new people, work with new organizations, and
strengthen their ties to the community. Rural Innovation project allows students to take what they've
learned and apply it beyond the classroom. This offers the opportunity for enrichment and a great
way for them to see how concepts they've learned work in the real world. Taking part in Rurally
relevant projects teaches students valuable skills like ability to follow instructions, teamwork,
problem solving, networking, idea generation, innovation etc.
Outcome of Rural Innovation

CO1: Understood the demographic characteristics and life style of the rural community

CO2: Capable to reach the rural market and able to understand the rural needs

CO3: Able to design a product and services to satisfy the needs of the rural people

CO4: Capability to take up the rural based projects effectively

CO5: Continue his career as one of the citizens of the rural community
2. Background Theory Concepts Related to Rural Innovation
Project
1. Diffusion of Innovation Theory:
The Diffusion of Innovation Theory, proposed by Everett Rogers, is a framework that
explains how new ideas, products, or practices spread through a social system over time. It
categorizes individuals into different adopter categories based on their willingness to
embrace innovation, ranging from innovators and early adopters to the early and late
majority, and finally to laggards. The theory identifies key factors influencing the adoption
process, including the perceived benefits of the innovation, communication channels, social
networks, and the characteristics of both the innovation and the adopters.

2. Social Capital Theory:

Social Capital Theory examines the value inherent in social networks and relationships
within a community or society. It emphasizes the importance of trust, norms, and social
connections in facilitating cooperation, information sharing, and collective action. In the
context of rural innovation projects, social capital theory highlights the role of social
networks and community cohesion in fostering innovation, entrepreneurship, and
sustainable development.

3. Sustainable Development Goals (SDGs):

The Sustainable Development Goals (SDGs) are a set of 17 global objectives established
by the United Nations in 2015 to address the most pressing social, economic, and
environmental challenges facing humanity. The goals encompass areas such as poverty
alleviation, health, education, gender equality, clean water and sanitation, renewable energy,
economic growth, sustainable consumption, climate action, and biodiversity conservation.
Rural innovation projects often align with one or more SDGs by contributing to the
advancement of sustainable development in rural communities.
4. Triple Bottom Line (TBL) Theory:

The Triple Bottom Line (TBL) Theory is an accounting framework that evaluates
organizational performance based on three dimensions: social, environmental, and
economic. It emphasizes the importance of not only financial profit but also social equity
and environmental sustainability. In the context of rural innovation projects, the TBL
approach encourages stakeholders to consider the broader impacts of their initiatives,
including their effects on local communities, ecosystems, and long-term viability.

5. Innovation Systems Theory:

Innovation Systems Theory examines the complex interactions and dynamics within
systems of innovation, encompassing actors, institutions, networks, and processes involved
in the generation, diffusion, and application of new knowledge and technologies. It
emphasizes the importance of collaboration, learning, and institutional support in fostering
innovation-driven economic development. In rural contexts, Innovation Systems Theory
helps understand the factors influencing the innovation ecosystem and guides strategies for
strengthening innovation capacity and competitiveness.

6. Participatory Rural Appraisal (PRA):

Participatory Rural Appraisal (PRA) is an approach to community development and

research that emphasizes the active involvement of local people in the assessment and
planning process. It utilizes participatory methods, such as group discussions, mapping, and
visual tools, to elicit local knowledge, priorities, and perspectives. PRA facilitates bottom-up
decision-making, fosters empowerment, and enhances the relevance and effectiveness of
rural development interventions, including innovation projects.
 7. Technology Adoption Model (TAM):

The Technology Adoption Model (TAM) is a theoretical framework that explains the
factors influencing the adoption and use of technology by individuals or organizations. It
posits that perceived usefulness and perceived ease of use are primary determinants of
technology acceptance. TAM helps understand user behavior and attitudes toward
technology adoption, guiding the design of interventions to promote the uptake of
innovative technologies in rural contexts.

For a rural innovation project, understanding key concepts related to

decision making and new product development is crucial.
Here are some background theory concepts:

1. Decision Making Process:

Identification of Needs:
The initial stage involving the identification and understanding of challenges, opportunities,
and aspirations within rural communities, informing subsequent project planning and intervention
strategies.

Problem Definition:
The process of clearly articulating and defining the specific issues or challenges faced by rural
communities, guiding the direction and focus of innovation projects.

Information Gathering:
The systematic collection and analysis of relevant data, knowledge, and insights from
stakeholders and sources, essential for informed decision-making and effective project design.
Evaluation of Alternatives:
The critical assessment and comparison of potential solutions or interventions to address
identified needs or problems, aiming to identify the most feasible and impactful approach for rural
innovation projects.

Decision Making:
The culmination of the decision-making process, where stakeholders select and commit to a
specific course of action or intervention strategy based on the evaluation of alternatives and project
goals.

Implementation:
The phase wherein planned activities and interventions are executed and delivered within rural
communities, translating project designs into tangible actions and outcomes.

Monitoring and Evaluation:

The ongoing process of systematically tracking and assessing project progress, outputs, and
outcomes against predetermined indicators and targets, essential for adaptive management and
learning in rural innovation projects.

New Product Development Process:

Idea Generation:
The systematic process of generating and identifying potential ideas or concepts for new
products or solutions that address specific needs or opportunities within rural communities.

Idea Screening:
The evaluation and filtering of generated ideas to identify those with the greatest potential for
success and alignment with project objectives and community needs.
Concept Development and Testing:
The refinement and development of selected ideas into detailed concepts or prototypes,
followed by testing and validation with stakeholders to assess feasibility, desirability, and
effectiveness.

Business Analysis:
The rigorous assessment of the commercial viability and sustainability of proposed product
concepts, including market demand, financial projections, resource requirements, and potential risks
and challenges.

Product Development:
The process of transforming validated concepts into tangible products or solutions through
design, engineering, and manufacturing activities, ensuring alignment with quality standards and
user requirements.

Market Testing:
The deployment of prototypes or pilot versions of the product in real-world settings to gather
feedback, assess market acceptance, and identify opportunities for refinement or adaptation before
full-scale launch.

Commercialization:
The strategic planning and execution of activities to bring the product to market, including
marketing, distribution, sales, and customer support, aiming to maximize adoption and generate
sustainable revenue streams.

Post-launch Evaluation:
The ongoing assessment and monitoring of product performance, user feedback, and market
dynamics after the product has been launched, enabling continuous improvement and optimization
based on real-world experience.
3. Rural Innovation Project:

Name of the Village: Yercaud, Salem, Tamilnadu India.

a. Understanding the demographic characteristics and life style of the rural
community
Yercaud, also spelt Erkad, is a town and hill station in Salem District in Tamil Nadu,
India. Located in the Shevaroy hills in the Eastern Ghats, it is situated at an altitude of 1,515 m
(4,970 ft).Stone-age implements have been found near an ancient shrine located in the Shevaroy
hills, about 5 km from the Yercaudlake.In the 1820s, M. D. Cockburn, the collector of Salem district
facilitated the establishment of coffee plantations and citrus fruit saplings imported from South
Africa. It was later discovered by Thomas Munro, the Governor of Madras Presidency in 1842 and
popularized as a recreation retreat.

It is located in the Shevaroy hills in the Eastern Ghats. The total

extent of Yercaud taluk is 382.67 km2 (147.75 sq mi) including reserve forests. It is situated at an
altitude of 1,515 metres (4,970 ft) above sea level, and the highest point in Yercaud is the
Servarayan temple, at 1,628 m (5,342 ft)

As per 2011 Census Data, 86 villages are in YercaudTaluka of

Salem, Tamil Nadu. The geography of the region is diverse, with the Western and Eastern Ghats
traversing along the Deccan plateau. The Kaveri, Bhavani, Amaravati and Noyyal rivers are the
important non-perennial sources of water. Coimbatore, Tiruppur and Salem are the largest urban
areas in the region. The majority of the people in the region speak Kongu Tamil, a variant of Tamil
language. While the region is a significant contributor to the economy of the state, disparity remains
within various districts in the region.
Apart from the various tourist attractions,Yercaud is also home to
the World’s largest Sri Chakra Maha Meru. The temple is located inNagalore village, which is 7
kms from the Yercaud lake. The LalithaTripurasundariTempleHouses the world’s largest Sri Chakra
Maha Meru. The ambience of the temple is so serene and vibrant. The main sanctum sanctorum is
built in white marble, with paved pathways. It has a semicircular pit filled with water in which the
reflection of the Sri Chakra Maha Meru forms thevimanam of the sanctum sanctorum can beseen.
Devotees throw coins into this pit, praying for their wishes to be granted.
 According to the 2011 census, the taluk of Yercaud had a
population of 41,832 with 21,047 males and 20,785 females. There were 988 women for every 1000
men. The taluk had a literacy rate of 56.38. Child population in the age group below 6 was 2,214
Males and 2,117 Females.

About 22 kilometres from the bustling city of Salem, lies the

serene hill station Yercaud. Yercaud became popular as a picturesque getaway after it was
discovered by Sir Thomas Munroe, the Governor of the Madras Presidency in the 19th century. Later
Yercaud was further developed between 1820 and 1829 by the Salem district collector David
Cockburn, who came to be called, the “Father of Yercaud”. He was instrumental in developing
plantations with Coffee, apples, oranges, pepper, etc./ppYercaud is situated in the Shervaranyan
range of Eastern Ghats at an altitude of 1515 m above sea level, located in the Salem District of
Northern Tamil Nadu. Boasting magnificent views of lush green meadows, towering trees, dense
woods and mighty hills, the hills were formally known as Shervarayan hills which was later
anglicized to ‘Shevroy’.span /spanYercaud has 20 hairpin bends. It is popularly known as ‘Poor’s
man Ooty’.span /spanIt is spread over an area of 400 sq km and dotted with both plateaus and hills,
Shevaroy hills are also home to the highest peak and vantage point in the Southern part of the
Eastern Ghats, called Solaikaradu Peak. The highest Peak in this range is the Shervarayan peak of
elevation 1620 m. The abundance of huge trees around the Lake gave it the name Yeri-Kaadu,
which in the local language means Lake Forest. With the passage of time, the name changed to
Yercaud from the original name Yeri-Kaadu. Yercaud because of its pristine beauty is also referred
to as the “Jewel of the South.” The temperature never rises above 30-degree Celcius and does not
drop down below 13-degree Celcius. Clothing for Winter: Ordinary cotton with light wollen pull -
over is enough. Clothing for Summer: Ordinary Cotton./ppYercaud is the only Hill station in Salem
District which offers varied Tourist attractions like, Shervaroyan Temple, Annamalaiyar Temple,
Pagoda Point, Boat House, Ladies / Gents/ children’s Seat viewpoints, manjakuttaikuttai
viewpoints, Anna Park, Botanical Garden, Rose Garden, silk farm, Nallur falls and Killiyur Falls,
etc., /ppBotanical Survey of India maintains an Orchidarium in Yercaud. Apart from this, Coffee
plantations are a plenty here. Abundance of Orange Groves too are found in this region. Bananas,
Pears, Jack Fruit and spices like Pepper are the other major production of this region. Scenically,
Yercaud is an enchanting Hill Station on the Western Ghats and Trekking is the most enjoyable way
to spend time.o:p/o:p/ppAround 20 lakhs Tourists from all over Tamilnadu and neighbouring states
visit Yercaud throughout the year.
Language

The indigenous inhabitants of Yercaud are known as Malayalis (Hill men) or Vellalas.
They are not aboriginal tribes but migrated from Kanchipuram 500 years ago. The language spoken
in Yercaud is Tamil and English

Politics in Thirunellai
Political parties like PattaliMakkalKatchi (PMK) and KongunaduMakkalDesiyaKatchi (KMDK)
have on several occasions urged the state government to bifurcate Salem into three districts.

Polling Stations /Booths near Thirunellai

1) 81-Gangavalli(SC)

2) 82-Attur(SC)

3) 83-Yercaud(ST)

4) 84-Omalur

5) 85-Mettur

6) 86-Edappadi

7) 87-Sankari

8) 88-Salem (West)

9) 89-Salem (North)

10) 90-Salem (South)

11) 91-Veerapandi
Colleges in Yercaud:-
1. Shevaroys College of Hotel Management And Catering Technology
Hotel Shevaroys Complex; Hospital Rd; Ercaud-Hills; Salem; Tamil Nadu 636601.
5.1 KM distance

2. The Retreat; JnanodhayaSalesian College

Behind D.T.;; School Rd; Yercaud; Tamil Nadu 636601; India.
7.3 KM distance

Schools near Yercaud

1. Oxford Kids Pre School
Yercaud, Salem
Tamil Nadu
9443224001
Oxfordkids6938@gmail.com
https://skoodos.com/
Establishment: 2013
2. Montfort Anglo Indian Higher Secondary School
Yercaud, Salem
Tamil Nadu
9842487346
Montfortsecondary1@gmail.com
https//:skoodos.com/
Establishment: 1986

Temples in Yercaud:-

1. Annamalaiyar Temple
Annamalaiyar Temple is located at a distance of 8 km from Yercaud Lake in the village of
Thalaisolai, it is a popular vantage point.
2.Shevaroyan Temple
Top-most peak of Yercaud The Shevaroyan temple is situated on the highest point of the flat-
topped Shevaroy hills (Yercaud).

Mosques in yercaud:-

1.Yercaud Mosque

Yercaud; Tamil Nadu 636601; India phone:

6.4 KM distance

2. Jamia Masjid

Yercaud; Tamil Nadu 636601; India phone:

6.4 KM distance

Restaurants in Yercaud, salem :-

1. Brook’s Bistro
Location: Oak County, Bothukadu, near Pakoda Point, Yercaud 636601 India

Opening hours: 7 AM to 10 PM

2. Sri SaravanaBhavan Elite

Location: Manjakuttai Rd, Yercaud, Tamil Nadu 636601

Opening hours: 06:45 AM to 09:30 PM

Hospitals in Thirunellai,Palakkad

1. Neelamegam Clinics

Yercaud; Tamil Nadu 636601; India phone:

6.3 KM distance
 2. Grace Hospital

Yercaud; Tamil Nadu 636601; India phone:

089257 39203

6.3 KM distance

Police Stations near Yercaud:-

1. Police Station Yercaud

Yercaud; Tamil Nadu 636601; India phone:

6.4 KM distance

2.Perumal SI
Kadayampatti; Tamil Nadu 636351; India

phone:094459 255851

4.4 KM distance

Petrol Bunks in yercaud, salem:-

1. Bharath Petroleum
Yercaud; Tamil Nadu 636601; India phone:

4.7 KM distance

2. Petrol Bunk
Salem – Yercaud Ghat Road; Yercaud; Tamil Nadu 636601; India phone:
6.0 KM distance
Work Profile:
Yercaud, a quaint hill station located in the Salem district of Tamil Nadu, India,
is known for its serene landscapes and cool climate. The workstyle in this region is deeply
influenced by its natural environment, agricultural base, and cultural heritage. The following
sections provide a detailed insight into the various aspects of work in Yercaud’s rural community.

1. Agricultural Activities:

Primary Occupation:

Agriculture is the predominant occupation in Yercaud. The fertile soil and

favorable climate make it ideal for cultivating a variety of crops.

Key Crops:

Coffee is the main cash crop, with plantations spread across the hills. Other
important crops include spices like pepper and cardamom, as well as fruits such as jackfruit and
oranges.

Farming Practices:

Many farmers in Yercaud use traditional farming techniques, though there is a

growing trend towards organic farming. The use of bio-fertilizers and natural pest control methods
is common.

Seasonal Work:

Agricultural work is highly seasonal. The monsoon season is critical for planting,
while the harvest season requires intensive labor. During off-seasons, farmers may engage in
supplementary activities such as animal husbandry.
Lifestyle and food style:
Lifestyle in Yercaud

Community and Social Life

Yercaud’s residents are known for their close-knit communities, where social interactions and
communal activities are integral to daily life. The community spirit is most evident during local
festivals and cultural events. Celebrations like Pongal, Diwali, and the annual Summer Festival are
marked by traditional music, dance, and rituals, fostering a sense of unity and cultural pride among
the people.

Life in Yercaud is characterized by simplicity and a slower pace compared to urban areas.
Residents often engage in outdoor activities such as hiking, farming, and gardening, enjoying the
serene and refreshing environment that the hill station offers.

Housing and Architecture

Traditional houses in Yercaud are typically constructed using locally sourced materials like wood
and stone, designed to blend seamlessly with the natural surroundings and provide comfort in the
hilly terrain. These houses reflect the region’s architectural heritage and are adapted to the climatic
conditions of the area.

In recent years, modern developments have emerged, including guesthouses, resorts, and
homestays to accommodate the growing number of tourists. Despite these changes, the traditional
architectural style remains prevalent, preserving the region’s cultural essence.

Occupation

Agriculture is the primary occupation in Yercaud, with coffee plantations being the most
prominent. The region’s fertile soil and favorable climate support the cultivation of various crops,
including spices, fruits, and vegetables. Horticulture, especially floriculture, is also significant, with
many residents engaged in cultivating flowers for commercial purposes.

Tourism is another major contributor to the local economy.

Many residents are involved in the hospitality sector, offering services such as accommodation,
guided tours, and transportation. The influx of tourists has created numerous employment
opportunities, boosting the region’s economic development.
Education and Healthcare

Yercaud boasts several reputed educational institutions, including schools and colleges.
Education is highly valued, and families prioritize their children’s schooling, ensuring they receive
a good education.

Basic healthcare facilities are available in Yercaud, with clinics and health centers catering to the
medical needs of the residents. For specialized treatments, people often travel to nearby towns or
cities, ensuring they receive comprehensive medical care.

Food Style in Yercaud

Traditional Cuisine

The food culture in Yercaud is a delightful reflection of the region’s

agricultural abundance and culinary traditions. The staple foods include rice, lentils, and vegetables,
accompanied by various side dishes such as sambhar, rasam, and poriyal (stir-fried vegetables).
These dishes are prepared using fresh, locally sourced ingredients, ensuring a healthy and nutritious
diet.

Local specialties add a unique flavor to Yercaud’s cuisine. Popular dishes include
NaatuKozhiVaruval, a spicy chicken fry made with country chicken and traditional spices, and
Kezhvaragu (Ragi) Dosa, a nutritious dosa made from finger millet, often served with coconut
chutney and sambhar. Another favorite is Kootu, a mixed vegetable curry cooked with lentils and
coconut, seasoned with local spices.

Coffee Culture

Yercaud is renowned for its coffee plantations. The locally grown coffee beans
are known for their rich aroma and flavor. Coffee is a popular beverage among the locals, often
served in traditional South Indian style. The hill station has several coffee houses and cafes that
serve freshly brewed coffee, attracting both locals and tourists who appreciate a good cup of coffee.
Fruits and Spices

The fertile soil and favorable climate in Yercaud allow for the cultivation of various fruits such
as oranges, jackfruits, and bananas. These fruits are commonly consumed fresh or used in preparing
local dishes. Spices such as black pepper, cardamom, and cloves are grown in abundance, integral
to the local cuisine, adding depth and flavor to various dishes.

Street Food and Snacks

Street food is an essential part of Yercaud’s food culture. Popular snacks include Bajjis and Bondas,
deep-fried fritters made from vegetables or lentils, served with chutney, and Vazhakkai Chips,
banana chips made from raw bananas, seasoned with salt and spices. Numerous food stalls and
small eateries offer these snacks, providing a quick and delicious option for both locals and
visitors.

b. Capable to reach the rural market and able to understand the rural
needs
Demographics and Lifestyle

The rural population in Yercaud is predominantly involved in

agriculture, particularly coffee plantations, horticulture, and spice cultivation. The lifestyle is simple
and community-oriented, with a strong emphasis on traditional values and cultural practices.
Understanding these demographic characteristics is crucial for businesses to tailor their products
and services to meet the specific needs of the rural community.

Income and Consumption Patterns

The income levels in rural Yercaud are generally lower compared to

urban areas, with most residents depending on agricultural income. However, the increasing influx
of tourists has provided additional income sources through hospitality and related services.
Consumption patterns in rural areas are driven by necessity and practicality, with a preference for
affordable, durable, and highutilty products.
Let's delve deeper into the current rural market needs related to
perfume :

1. KITCHEN WASTE AS A RESSOURCE

However, food or kitchen waste are actually re -

newable raw materials that have the potential to be used for bioethanol production. This type of
bioethanol production using renewable raw materials such as kitchen waste and food waste has sig-
nificantly increased in the last 10 years. In the United States for example, there are 209 ethanol
plants that are operated, producing 59.05242 liters of ethanol per year.Bioethanol is currently
mostly produced from sugar- and starch containing feedstocks, nonetheless there is also a use of
lignocellulosic biomass, which includes agricultural and forestry residues.

For the enzymes to be able to have access and

create fermentable sugars, pre-treatment is required. Lignocellulosicfeedstocks are classified as low
cost feedstocks even though their processing involvestechnical as well as economic difficulties. The
reason why they are preferred over sugar and starch feedstocks, is that their use does not compete
with food production.

In a lot of developed countries, the governments

are encouraging the use of renewable energies and renewable resources for various reasons, to se-
cure access to energy, to develop and also maintain agricultural activities all while maintaining the
guarantee of food safety1. Due to the current situation with global warming and the fossil fuel prob-
lematic, renewable resources are highly researched and tested in order to replace fossil fuel. Renew-
able resources are known for causing less environmental and societal concerns, in addition to this it
could be a long-term solution.
2. The Innovative Ideas which were suggested by me after studying the
need in the products used in the village:

The goal of this mémoire is to create a perfume from different

types of kitchen waste preferably potato Peels. One of the goals is to gain ethanol using the potato
peels, meaning the starch and cellulose have to be broken down into simple sugars in order for the
yeast to ferment it. This yeast and potato peel mixture is then distilled in order to separate the eth -
anol from the mixture and only have ethanol in the distillate.

The second type of feedstock that has been used to attempt ethanol produc -
tion was with fruit peels, banana peels, orange peels, kiwi peels and apple peels. These are sugar
containing peels, meaning there is no need to convert something in order to obtain simple sugars.
These are simply treated with a hydrothermal pre-treatment. Then they are fermented by the yeast
which turns the simple sugars into ethanol just like with the potato peels.

Then the mixture is distilled just like the one containing potato peels. In addi -
tion to making my own ethanol from waste, the objective was also extracting essential oils from dif-
ferent types of fruit peels. To obtain essential oils from fruit peels distillation of these is required
and then the distillate is placed into freezer so that the oil can set and is easier to recognize and ex -
tract. This freezer method is not necessarily ideal for larger quantities.

Finally, the last step is to compose a fragrance, which is a challenge because

most perfumers use 40 to 80 materials to be in a perfectly balanced fragrance. The initial idea is to
make a natural perfume meaning limiting the use of synthetic materials and basing the perfume on
naturally sourced materials. Using only ethanol and different essential oils was the first step to cre -
ating an all-natural perfume from waste.
Detailed explanation of the costs and materials involved in perfume
production:

1. Flavours in Flower Perfumes

Flavours (or notes) in flower perfumes refer to the different scent profiles derived from various
flowers. Here are some common floral notes and their characteristics:

Rose: Often described as rich, deep, and sometimes slightly spicy. Common in classic floral per-
fumes.

Jasmin: Sweet, narcotic, and intensely floral. Often used in high-end perfumes.

Lavender: Fresh, herbal, and slightly sweet. Frequently used in both men’s and women’s fra-
grances.

Lily of the Valley: Light, fresh, and green with a sweet floral scent.

Orange Blossom: Fresh, sweet, and slightly citrusy. Common in light, summery fragrances.

Ylang-Ylang: Rich, sweet, and slightly fruity. Often found in exotic and luxurious perfumes.

Iris: Powdery and slightly woody, giving a sophisticated and elegant feel.

Peony: Fresh, sweet, and slightly rosy with a green undertone.

Tuberose: Heavy, sweet, and intoxicating. Often used in bold, opulent perfumes.

Violet: Sweet, powdery, and slightly woody. Used in delicate, romantic perfumes.
2. Perfumes Made by Flowers
Perfumes made by flowers typically feature these primary floral notes as key ingredients. Here
are some well-known perfumes that highlight floral notes:

Chanel No. 5: Features jasmine and rose as primary notes, blended with aldehydes for a classic,
timeless scent.
Dior J’adore: A blend of ylang-ylang, rose, and jasmine, creating a luxurious and feminine fra-
grance.

Marc Jacobs Daisy: Combines violet, jasmine, and gardenia for a fresh and youthful floral
scent.

Guerlain Shalimar: Uses iris and jasmine along with vanilla and tonka bean for an exotic,
sophisticated fragrance.

Jo Malone Peony & Blush SSued: Features peony as the central note, complemented by red
apple and suede for a soft, floral scent.

Yves Saint Laurent Black Opium: Has notes of jasmine and orange blossom, combined
with coffee and vanilla for a bold, floral gourmand scent.

Chloé Eau de Parfum: Highlighting rose and peony, with hints of lychee and freesia for a
fresh, elegant floral scent.
3. Perfume Sizes
Perfume bottles come in various sizes to cater to different needs and preferences. Common sizes
include:

Sample Size: Typically 1-2 ml, used for testing a fragrance before purchasing a full bottle.

Travel Size: Around 5-10 ml, convenient for carrying in a purse or during travel.

Rollerball: Usually 10 ml, easy to apply on-the-go and often used for touch-ups.

Small Bottle: 15-30 ml, ideal for those who like to have a variety of perfumes without commit-
ting to a large bottle.

Medium Bottle: 50 ml, a popular choice providing a balance between quantity and cost.

Large Bottle: 75-100 ml, best for those who have a signature scent and use it frequently.

Extra Large Bottle: Over 100 ml, often used by enthusiasts or for perfumes that are worn daily.

Each of these sizes offers different benefits, from convenience and portability to long-term use
and better value for money.

By addressing each question in detail, you gain a comprehensive understanding of the flavors in
flower perfumes, specific perfumes made by flowers, and the variety of perfume bottle sizes avail-
able in the market.

2. ETHANOL PRODUCTION
It is relatively hard to determine when bioethanol production from solid
feedstock started exactly, However there are some clues as to when and how bioethanol was
produced through history. Approximately 9000 years ago, it is believed that China started
bioethanol production, they used a Distillation technique in order to increase their ethanol yield. It
is also believed that the Egyptians used Vegetable waste to produce ethanol by letting the waste
ferment naturally. In the 12 th century, Ireland was the first country to utilize starchy feedstocks for
ethanol production, Later on during the 18th century ethanol made from corn was used in lamp oil to
replace whale oil. Its first “big” use was in 1826 in a combustion engine by Samuel Morey in the
United States of America. Then in the 1880s, it went on to be used in automobiles in the form of
grain alcohol, bioethanol that was produced from grain. In the year 1906, the Ford Model-T car was
capable of using a mixture of Ethanol and gasoline as fuel. In the year 1933, the first ethanol-
gasoline fuelling station called “Corn Alcohol gasoline” was opened in Nebraska, USA. It was at
that time, where bioethanol intended to be used with gasoline and made from corn gained
popularity. This popularity and rise in ethanol production due to the low prices of the feedstock,
which was corn.,During the year 1940 however, cheap oil fields were discovered, ethanol
production was decreased, Since there was no need to have an alternative to gasoline. The prices of
the petroleum oil increased because of the oil crisis, thus the ethanol production increased again in
the year 1970. This increase in Ethanol production was especially led by the United States, which
almost produced 90 billion gallons

of ethanol per year. Brazil also invested in ethanol production, the Brazilian government established
a Plan called “National Alcohol Program” or “ProAlcohol” in 1975, which intended to make
ethanol from Sugar cane at a large-scale production. This plan was so successful, that Brazil used
95% anhydrous4Ethanol to operate more than half the cars in the country. Bioethanol production at
a commercial level has become highly popular, and widely used due to its safety and environmental
benefits.

3. ECONOMICAL AND POLITICAL ASPECTS

A lot of countries have invested in bioethanol production due to its many advantages over Oil
based fuels as well as environmental advantages. The leading countries that have invested the most
in ethanol production are the United States, Brazil, the European Union and China. As the diagram
shows, the United States and Brazil are the countries that produce the largest amount of bioethanol,
accounting for almost 90% of global production.
 4. INDUSTRIAL BIOETHANOL PRODUCTION

Types of Feedstock

Bioethanol or ethyl alcohol is a clear liquid with the following molecular formula: CH3-CH2-
OH and is the same organic compound used in alcoholic beverages. It is produced by microbial
fermentation of sugar using various feed stocks such as sugarcane, corn, maize, wheat, agricultural
waste, etc. However, bioethanol can also be obtained by a chemical process using ethylene. The
available feedstocks for bioethanol production can be split into four categories:

First – generation: starchy crops biomass, kernels

Second – generation: lignocellulosic biomass (plant dry matter)

Third – generation: algal biomass (microalgae, microbes)

Fourth – generation: Capturing carbon dioxide

Processes

Bioethanol that is derived from agricultural waste has received a lot of attention. The main type
of Feedstock that has been used to produce bioethanol has been sugar feedstock. However, the fact
that Bioethanol production and food production compete with one another is not optimal.
Therefore, Another type of feedstock has been exploited, namely the second-generation feedstock
containing Lignin, cellulose and hemicellulose. There are different steps that have to be followed in
order to obtain bioethanol from this type of feedstock. Firstly, a pretreatment is required which is
used to make the next step of hydrolysis a lot more efficient and manageable. During hydrolysis,
simple sugar is formed, Which can then be fermented into ethanol by the yeast and the mixture can
be distilled in order to separate the ethanol from the rest. This step can also be referred to as
purification.
Process

In order to obtain bioethanol from lignocellulosic biomass there are different steps that have to be
followed:

1. Pre-treatments

2. Hydrolysis

3. Fermentation

4. Purification/ distillation
 1. Pre-treatments

As the term already says it pre-treatment is a type of treatment that is done before actually
handling the feedstock. It is used in order to enhance components exposure, like cellulose,
hemicellulose and starch. This is done to maximize yield before going onto the hydrolysis, as this
makes the access for the enzymes easier. Subsequently, the conversion of carbohydrate into
fermentable sugars is higher. Here are a few examples of pre-treatment methods that can be used.
 2. Steam explosion pre-treatment

The steam explosion pre-treatment (SEP) is a method used to fractionate biomass components.
During this type of pre-treatment, high pressure saturated steam is applied, then the pressure is
reduced so that the materials decompress explosively. This sudden decompression causes the fibers
in the biomass to separate. The steam penetrates the plant cell wall, this causes hemicellulose
degradation and lignin transformation or conversion due to the high temperatures. In addition to this
SEP also influences Cellulose crystallinity, making it even more beneficial for the yield. SEP is
typically done at a temperature between 160-260 degrees Celsius and with pressure between 0,69-
4,83 MPa. This is done for a few seconds or a few minutes. Then, during hydrolysis an acid, for
example sulfuric acid is added to increase the hemicellulose sugar yield. The higher the
temperature, the higher the hemicellulose removal, thus this creates an enhanced cellulose
digestibility and higher sugar degradation. The fact that it does not require a high of energy input
makes this method especially attractive however due to the high temperatures used, there is a
probability that the formation of fermentation inhibitors takes place.

3. Mechanical pre-treatment

The mechanical pre-treatment is done to mill (or to cut) the lignocellulosic biomass into smaller
components. The objective of milling is to decrease the particle size as well as to decompose the

Cellulose crystalline structure. If the particle size is smaller, the surface area becomes bigger. This
leads to an increase in hydrolysis yield, which is the next step. The difference that the mechanical
pre treatment makes in hydrolysis yield varies from 5% to 25%, depending on the feedstock, the
milling method used and the duration of the milling. Nonetheless, mechanical pre-treatment does
require a lot of energy and thus, it has been deemed not as beneficial as a pre-treatment. The high-
energy requirement makes this method economically not practicable.
Liquid hot water pre-treatment :-

Another type of pre-treatment is the liquid hot water pre-treatment. During this process, the
Lignocellulosic biomass is heated to a temperature that varies between 160 and 180-degrees
Celsius. This high heat causes the hemicelluloses and subsequently the lignin to solubilize. This
type of pre-treatment is also called autohydrolysis and the length of this hydrothermal pre-treatment
can range from a few minutes up to several hours. The advantage of this type of pre-treatment is
that no additives are required such as, for example, acid catalyst that are supposed to minimize the
production of inhibitory byproducts. Nonetheless, this is still a high-energy demanding method
because it requires high pressure as well as large amounts of water. During this process, the water
acts as a weak acid, meaning it causes the depolymerization of the hemicellulose and forms acetic
and uronic acids . This makes the cellulose more accessible and as a result the hydrolysis is
facilitated. An important factor during this method, however, is to keep the pH level between 4 and
7, otherwise there will be a formation of inhibitors.
Hydrolysis
Hydrolysis is useful because the access to the sugars is hindered, therefore physical or chemical
methods are needed to derive the sugar. The most common acids used for hydrolysis is sulfuric acid

(H2SO4) and hydrochloric acid (HCl). There is an alternative to acid hydrolysis, which uses
cellulose solvents, ionic liquids12 (ILs) since they are also able to dissolve cellulose. The most
popular hydrolysis methods are acid hydrolysis and enzymatic hydrolysis.
Acid hydrolysis

During acid hydrolysis, the acid is used to disrupt the hydrogen bonds between cellulose chains,
as a result the cellulose is decrystallized and it forms a homogenous gelatin with the acid.
Afterwards, water is added at a medium temperature and glucose hydrolysis takes place. The
concentrated acid breaks down the cellulose as well as the hemicellulose in the lignocellulosic
biomass. The advantage of acid Hydrolysis as opposed to enzymatic hydrolysis for example, is a
faster rate of hydrolysis however the Glucose also degrades quicker in acidic conditions. Another
downside to acid hydrolysis compared to Enzymatic hydrolysis, is that there are more side products
that are formed whereas enzymatic hydrolysis is more precise. Sulphuric acid and hydrochloric acid
are the two most commonly used acids at a moderate temperature that ranges from 100-150 degrees
Celsius. When temperatures and acid concentrations are too high, the formation of inhibitors, acetyl
groups form and inhibit the fermentation and later on the ethanol yield.

Enzymatic hydrolysis

As the names states it, enzymatic hydrolysis uses enzymes to break down lignocellulose into
simple sugars. The enzyme used in this case is called cellulase. Enzymatic hydrolysis is favorable
because it requires less energy and creates fewer inhibiting factors for the fermentation.
Nonetheless, the enzymes are very expensive and are hard to work with since there are numerous
structures of cellulose, hemicellulose and lignin that have to be broken down first. If this is not
done, some enzymes can actually be absorbed by condensed lignin, which inhibits hydrolysis. For
the hydrolysis of hemicellulose, hemicellulase is required, which hydrolyses xylan, a big polymer
that can be found in hemicellulose.This mixture of the both enzymes, cellulase and hemicellulose
has proven to be very effective, since removing the hemicellulose increases substrate accessibility.

Fermentation

Fermentation is a very important part in ethanol obtention. During this process, the sugar, such as
Glucose or fructose that is present in the different feedstocks such as fruit peels are converted into
Sugar and finally into ethanol.
 1) One glucose molecule is broken down into two pyruvate
molecules. This process releases energy, meaning this process is
exothermic. The energy is necessary in order to bind the
phosphate moleculesto ADP Then NAD+ isreduced into NADH,
since it is a redox reaction. NAD is a coenzyme.

2) The two pyruvate molecules are broken down into

twoAcetaldehydes and CO2.

3) The two acetaldehydes are converted into two ethanol molecules

So, let’s take a closer look at glycolysis. As previously shown, one

glucose molecule is broken down into 2 pyruvate molecules. And in the process of breaking down
the glucose molecules 2 ATP molecules and NAD+ is reduced to NADH. The process where NAD+
NADH is called reduction. Furthermore, during this reaction where the glucose molecule is broken
down, there are 2 H2O molecules and 2 H+ ions that are produced. Since we have established that
this is an anaerobic process, meaning there is no oxygen involved, cellular respiration cannot
happen.Once the glycolysis is finished, the two molecules of pyruvate lose their carboxyl group.
This process grout he carboxyl group loss is facilitated by the enzyme pyruvate decarboxylase.
Once the carboxyl group is removed, it forms a CO2 molecule. As previously mentioned, this is a
by-product of the yeast fermentation. What is then left over are 2 acetaldehyde molecules. These
acetaldehyde molecules can then undergo a reduction process, where they are reduced by NADH to
form ethanol. While the acetaldehyde is being reduced to ethanol, the NADH is oxidized to NAD+.
So that glycolysis can occur again, and the process can be repeated and doesn’t stop immediately.

In addition to this, ethanol production is highly dependent on the yeast cell growth and it must be a
helping factor. This cell growth must be assured because otherwise there would not be a
consumption of ATP molecules which leads to an accumulation of ATP molecules in the cell. This
accumulation then leads to the inhibition of the phosphofructokinase, an enzyme that is responsible
for the glycolysis of Fructose-6-phosphate, which means the glycolysis cannot happen. The
phosphofructokinase is one of the most important enzymes in the glycolysis process. There are also
other by products besides ethanol and CO2 that are created during fermentation, for example
glycerol and acids. The optimal working conditions for the cellulase is between 40 and 50 degrees
Celsius at a pH of 4 or 5.However, during the fermentation process, the yeast cells can suffer some
sort of “stress”. This includes nutrient deficiency, a temperature that is too high, contamination and
ethanol accumulation. These “stresses” can consequently affect the fermentation process, thus the
ethanol yield.

Distillation
 Distillation is a process that is used to separate components or substances from a mixture based
on their different boiling points, in this case the goal being to isolate the ethanol. The process
consists in boiling and condensation and uses the volatility of the mixture’s components. The way
distillation works is that the mixture is heated up to about 80 degrees Celsius since the ethanol’s
boiling point is about 79 degrees Celsius, the ethanol will evaporate and then condense and can then
be collected

1. Source of heat

2. Round bottomed flask

3. Still head

4. Thermometer

5. Condenser

6. Cooling water comes in

7. Cooling water goes out

8. Distillate + receiving flask

9. Vacuum/ Gas inlet

10. Still receiver

11. Heat knob

12. Stirring speed knob

13. Stirring and heat plate

14. Not used

15. Mixture

16. Not used

LABARATORY EXPERIMENTS

Experiment 1

Objective: Determine how much ethanol yield can be obtained from one banana peel.

Materials:

• Peel of one banana

• Knife

• Cutting board

• Autoclave

• Brix refractometer

• Heat-safe Erlenmeyer flask

• Fermentation lock

• Scale

• Beakers

• Yeast
Methods:
Firstly, it is preferable to take a well-ripened banana since it appears that it has more soluble
sugars, which increases ethanol yield. The first step is to cut the banana peel into more manageable,
smaller pieces so that they fit into the Erlenmeyer flask. 150 mL of distilled water is added to the
Erlenmeyer Flask to cover up the banana peel. Then the container is placed into the autoclave as a
method of Hydrothermal pre-treatment to maximize sugar yield, thus ethanol yield. During this step
the sugars are made more accessible for the yeast during fermentation. The container should not be
sealed shut entirely otherwise there is a risk that the pressure could be too high so that the container
explodes. Afterwards, the container is taken out of the autoclave using the heat resistant
gloves.Then, proceed to measure 0,5g of yeast and add it to 10 mL of distilled water. Then, this
yeast and water mixture is added to the Erlenmeyer flask containing the autoclaved banana peel.
The whole content in the Erlenmeyer flask is transferred to another Erlenmeyer flask so that a
fermentation lock can be inserted. The flask is then put onto the shaker and left to ferment for 3
days. After that, the mixture was taken off the shaker and the banana peel pieces were taken out of
the flask. The mixture is distilled to separate the ethanol from the mixture. During distillation, it is
very important to observe the thermometer closely, because the boiling point of the ethanol is at
78,4 degrees Celsius.

Results

The concentration (mass/mass percentage or degrees Brix [°Br]) of soluble sugars is measured
using a refractometer with automatic temperature compensation (ATC). It is assumed that the
refractive index change during fermentation is solely due to the change in sugar concentration.

Directly after the pre-treatment the sugar content measured by the refractometer was 2,8%.

The sugar content was then measured every day for three more consecutive days:
 After distillation, it was evident that the amount of ethanol that could be produced from a single
banana peel was so small that it was insignificant. It was unclear if the distillate only contained
ethanol or a mixture of ethanol with different types of esters.

Experiment 2

Objective: Test different fruit peels to determine which one has the highest sugar concentration
and determine their ethanol yield.

Materials:

• Scale

• Knife

• Cutting board

• Autoclave

• Brix refractometer

• Heat safe Erlenmeyer flask

• Fermentation locks

• Recipients (Beakers)

• Yeast

• Distilled water

• Orbital shaker

• Heat resistant gloves

• Peels of 1 apple

• Peels of 2 kiwis

• Peels of 1orange
Methods:

Firstly, the different peels of the different fruits were cut into small manageable pieces,
weighed and placed in a conical-bottom flask. The peels were then covered with distilled water and
autoclaved for 20 minutes (121°C ; 1 atm). The sugar content of each sample was determined using
a refractometer. Yeast was added to each sample and the cultures were incubated on an orbital
shaker for 3-4 days at room temperature. After fermentation the samples were distilled separately

After pre-treatment:

First day of fermentation for Apple and orange peels

Third day of fermentation for apple and orange peels. Second day of fermentation for kiwi peels:
 Fourth day of fermentation for apple and orange peels. Third day of fermentation for kiwi peels:

E. Continue his career as one of the citizens of the rural community

Now a days all the generation peoples are looking for a natural items, like cosmetic soap,
shampoo etc... same a perfume

Benefits of living in a rural community

Rural properties tend to be more spacious and are far more likely to have their own gardens,
making them ideal for those raising growing families. Countryside residents have nature and
wildlife all around them, making it far easier to get back to basics and get back in touch with what
really matters.

Benefits of starting a business in a rural community

While a small town lacks the lavishness of an urban setting, rural communities are great
environments for an up-and-coming business.No matter where you start a business, there are pros
and cons. But there are plenty of positives to opening a business in an area that isn’t highly
populated. Here are a few of them, Lower costs ,Community support, Less competition, Reliable
workforce, Quality of work.

4. Conclusion:
The goal of this memoirs is to create a perfume from different types of kitchen waste
preferably potato Peels. One of the goals is to gain ethanol using the potato peels, meaning the
starch and cellulose have to be broken down into simple sugars in order for the yeast to ferment it.
This yeast and potato peel mixture is then distilled in order to separate the ethanol from the mixture
and only have ethanol in the distillate. The second type of feedstock that has been used to attempt
ethanol production was with fruit peels, banana peels, orange peels, kiwi peels and apple peels.
These are sugar containing peels, meaning there is no need to convert something in order to obtain
simple sugars. These are simply treated with a hydrothermal pre-treatment

References:
https://www.ifragranceindia.com/

https://aadhunikayurveda.com/natural-fragrance-developer.html

https://m.indiamart.com/impcat/fragrances.html