Odors surround us on a daily basis; some that are so overpowering it is difficult to even be in the same room as them, and others that are unrecognizable to the human nose. We interact with so many different odors during the course of just one day that it is impossible to have a singular answer for them all. Over the past 30+ years, we have evolved into odor-control experts, developing products and technologies that provide a solution to controlling odor, both in and out of the field. Our complete odor management (C.O.M.) system details how odors originate and what options are available to combat them. C.O.M. leads directly into our ScentLok Seven, a comprehensive, step-by-step guide that helps drastically minimize your odor signature and preserve your odor-controlling products.
WHERE DO ODORS COME FROM?
THE THREE PILLARS OF ODOR
Odors produced as a byproduct of the bacteria metabolizing the nutrients they receive from your body & sweat in order to sustain life.
Odors are produced as a result of the substances you ingest. Garlic, spicy foods, and alcohol can all cause your body to produce metabolic odors.
Odors that surround us throughout everyday encounters such as fast food, gas, and smoke. These odors attach themselves to us unannounced.
HOW CAN WE COMBAT ODORS?
THE FIVE CONTROL METHODS
Trapping odors in confined areas prevents them from being recognized
Antimicrobials like silver prohibit the growth of microorganisms
Carbon adsorbs odor molecules similar
Ozone based technologies
Cover scents & sprays can mask recognizable odors
SEVEN CRUCIAL STEPS TO IN-FIELD SUCCESS
Before heading into the field
In the field, away from your vehicle
Controls breath, hair and skin odors
Bow and other hard good accessories
In airtight containers after your hunt
After every 40 hours of field use
Wash gear only when visibly muddy or bloody