 Distillation is done at the local level and quality is still low (not meeting ISO levels).Amongst other things, this is because farmers who are producing local patchouli oil do not pay attention to factors such as the treatment of raw materials, the proportion of patchouli stems used with leaves, distillation methods, types of material used, reliance on solar stills, and inappropriate cooling and circulation techniques in production.Quality improvement efforts that need to be adopted include improving the quality of the Fe (iron) content of patchouli oil because excessive levels make the oil too dark.