The Journey to doTERRA Green Mandarin Essential Oil

<<8>> So we're in Reggio Calabria,

<<10>> and we're right across from Sicily,

<<12>> where one of our main partners is

<<14>> for Italian citrus,

<<16>> Amedeo Giovanni.

<<19>> Emily Wright was one of the first contacts,

<<22>> and she came and checked them out,

<<24>> and we've been working with them ever since.

<<26>> So it's green mandarin season,

<<28>> which starts usually around end of September, early October.

<<33>> From the field come these bins

<<35>> and this is where the the fruit is picked

<<37>> and put in the bins.

<<38>> Then the forklift will dump the bin

<<41>> and then drop the fruit in here.

<<42>> This is the receiving area basically,

<<45>> and this is how it gets into the building.

<<47>> So it goes in a conveyor belt and gets washed

<<50>> and then from there it goes up into the processing facility.

<<53>> Where it opens, for example,

<<55>> this one here is one that's been processed.

<<59>> This one hasn't.

<<61>> So if I scratch it, you'll see the oil on the surface,

<<65>> but this one, if I scratch, there's no oil left,

<<68>> so it's been fully extracted.

<<70>> And this is what happens inside

<<72>> with green mandarin.

<<73>> They can process about 40 tonnes of fruit a day,

<<76>> and from that they'll get about 300 kilos of oil.

<<80>> Behind the production of our real essential oil,

<<84>> there is a lot of history, a lot of work,

<<89>> a lot of men and women that work

<<93>> to produce and to give the best of nature.

<<96>> doTERRA is part of our family now and of our life.

<<101>> We're very excited about all that we've been

<<103>> able to do together and all that we're going to do together.