TSIFA is located in cloves areas of Maroantsetra and Mananara that gives total control from harvesting farmers to collect and stock before exportation. The buds are harvested before its outbreak and sun dried. Although it is theoretically possible to collect CG1 and CG2, we are more familiar to collect the CG3 quality. The right moisture level and drying process help minimize weight loss and retain aroma for longer while the spice is stored in shops and kitchen cupboards. When packed and stored well, the intensity of the aroma of the spice will hold for longer, at least two years, although it can likely be used as a spice for much longer.