6 Steps to Produce Odour Control in Nigeria

Here in this article, we are going to explain, in a step-by-step guide, the steps to produce odour control in Nigeria. This information is vital to those who want to delve into this business and succeed.

One of the first few things that people take cognizance of in any and every environment is the scent or smell of that environment.

Of course, they really do fancy that awesome furniture set, the amazing interior decoration, how neat and ‘sandless’ the surrounding is kept; but beyond, all they can see, their nose picks distinctive smells and fragrances around.

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Interestingly, because the nose is a sense organ just like the eye, it also recognizes and keeps characteristic smell or scents to record of you or your surroundings.

Sadly enough, in a few circumstances, we cannot always guarantee that our house, office or surroundings smell attractively nice. That innocent little baby may poo, and that’s it, everywhere smells filthy.

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The suck-away may ooze out due to harsh weather or extremely sunny conditions, and that’s it again, terrible odour! Or maybe someone farts, or a burnt pot of soup, or a burning refuse at the backyard or any other situation that cannot be prevented. There’s a huge need for an odour control (or an air freshener, as you may prefer to call it).

An odour control has the ability to of course, drive away foul or unpleasant smells as the name implies, and give the atmosphere a very inviting and appealing smell to everyone who cares to avail his/her olfactory organs.

It is used in homes, offices, restrooms, schools, religious gatherings and even hospitals. Its wide range of use makes its production an hotcake in the business world, alongside with the fact that its use is not limited to a particular class of people.

Modern odour controls do not only freshen the environment or remove odours but also destroy microorganisms that are harmful to the health.

Heard of AirWick? Sunshine? Glade? Swiss air? and a few others? These are topnotch large scale producers of odour CONTROLs or air fresheners. You want to join the league? Come along with me, let’s dig this out together.

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Ingredients Needed For The Production Of Odour Controls

Caustic Soda: This is also called sodium hydroxide and often exists as pellets (solid pearls) and dissolved easily in water to form a basic solution. It helps to promote the absorption of perfume since the perfume is basically oil-based.

Sulphonic acid: This is a brownish viscous liquid. It is a good foaming agent, but for the sake of production of odour controls, its function is to neutralize the caustic soda solution and also aid in absorption of the perfume.

Formalin: This is also called formaldehyde. It is the disinfectant in the product, as it helps to preserve the product and also inhibit microbial growth and activities.

Perfume: Perfume is the major constituent ingredient in the production of odour controls, as it gives the product an appealing and attractive fragrance.

Colourant: This gives colour to the product and should be used in little quantity to the taste of the producer.

Water: Of course, water is a universal solvent, aids miscibility of chemicals used and also helps to dilute the concentration of chemicals/ingredients.

Please do note that all chemicals stated, particularly, caustic soda, sulphonic acid and formalin should be handled with caution and kept out of the reach of children. Even at a dilute state, acids and bases should not be toiled with or taken lightly.

Recipe

• Caustic soda – 1 spoon
• Sulphonic acid – ½ cup
• Formalin – 1 teaspoon
• Perfume – to taste
• Colourant – to taste
• Water – 4 liters

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Six (6) Simple Steps To Producing Odour Controls

1. Wash and drain bowls/containers to be used. Ensure they are clean and free of dirt.
2. Measure the specified quantity of water into the container and then drop the caustic soda pellets into the water. Stir gradually to ensure complete dissolution of the pellets. This reaction may generate a little amount of heat.
3. Pour the measured amount of sulphonic acid into the container and stir at an increased rate to ensure complete dissolution too. After the complete dissolution, the mixture has become neutral and its pH should lie between 7 and 8.
4. Add formalin and colorant. Stir well to mix properly.
5. Add perfume and stir properly.
6. Allow the mixture to properly dissolve for 24 hours, then, filter the mixture and attractively pack your filtrate.

Welcome to the club! However, as you finally decide to toll on this path, always remember that your odour control must have a good fragrance, as this is its sole purpose. In addition, the perfume added must not be excess to the extent that it causes a chocking smell on the product formed, mild and effective fragrance is key in the production of an odour control.

So before you finally jump pass all the hurdles and come back to thank me or have us break some kola nuts for a huge piece of information, don’t forget that you are addressed the way you dress.

I mean, how well packaged your product is goes a long way to impress or disappoint perspective customers even without necessarily using it at all.

We all know how skeptical people are about new products and brands and can become judgmental on very little things like the quality of container your odour control is sold with.

If at all you have to do this, then, please, do it just amazingly well enough to wow and attract everyone that comes in contact with it.

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And well, of course, on a final note, do not forget to place adequate prices on your product. Your choice of price range should be determined by your cost of production and the desired percent profit you aim at getting.

Try as much as possible not to exploit customers on a first note. They might just need a sound level of trust and believe in you and your products before you finally decide to get as huge profits as you desire. In distant time, you’ll join the league of topnotch odour controls around the country. Cheers!

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