Drying, curing, and chip preparation 

1. Harvesting Stage

  • Harvest resin-rich wood after 12–36 months of inoculation, when resin indicators (color, scent, density) show maturity.
  • Use clean, sharp tools to minimize damage and contamination.
  • Select only resinous portions for processing; leave non-resinous wood for future resin formation or other uses.

2. Drying Methods

  • A. Air Drying (Traditional)
  • Place harvested wood in well-ventilated, shaded areas.
  • Avoid direct sunlight to prevent cracking and aroma loss.
  • Duration: 2–4 weeks, depending on wood size and moisture content.
  • Benefits: Preserves natural fragrance and chemical composition.
  • B. Controlled Drying
  • Use low-temperature drying rooms or kilns (35–45°C) with air circulation.
  • Duration: 1–2 weeks for smaller pieces.
  • Benefits: Faster drying, reduces fungal contamination, and ensures uniform moisture content.

Target Moisture Content: ~10–12% for long-term storage.

3. Curing / Aging

  • Purpose: Stabilize resin, enhance fragrance, and reduce bitterness or harsh notes.
  • Methods:
    1. Natural curing: Store dried wood in cool, dry, ventilated areas for several months.
    2. Controlled curing: Wrap in breathable bags or place in ventilated chambers at ambient temperature for 1–6 months.

Effect: Aromatic compounds (sesquiterpenes and chromones) mature → more complex fragrance profile.

4. Chip Preparation

  • A. Selection
    • Select resinous wood pieces with dark streaks or black resin areas.
    • Remove bark, debris, or non-resinous portions.
  • B. Cutting
    • Cut wood into small chips or blocks depending on market requirement:
      • Incense chips: 0.5–2 cm thick
      • Oil extraction: 1–3 cm chunks for distillation
  • C. Sieving / Grading
    • Grade chips by:
      • Color intensity (darker = higher resin content)
      • Size uniformity
      • Fragrance strength
  • Optional: Use mechanical sieves for standardized sizing for commercial buyers.
  • D. Storage
    • Store chips in airtight containers or paper bags in cool, dry conditions.
    • Avoid exposure to sunlight or moisture to prevent mold growth and aroma degradation.

5. Quality Indicators for Dried Chips

  • Color: Dark brown to black streaks; uniform resin presence
  • Density: Heavier than non-resinous wood
  • Aroma: Rich, warm, complex fragrance detectable when rubbing or gently heating
  • Moisture content: 10–12% for storage stability

6. Best Practices Summary

  1. Harvest only mature, resin-rich wood.
  2. Dry slowly in shaded or controlled conditions to preserve fragrance.
  3. Cure chips to allow aroma maturation.
  4. Cut and grade according to resin density, color, and intended use.
  5. Store in dry, ventilated, or airtight conditions to maintain quality.