The growth in intensive production went hand in hand with an increasing attention to quality. A new type of expert was now to be found in Reggio: the “maestro spiritaro” (spirit master) or “sfumatore” (blender): a person particularly skilled in handling and choosing the fruit, processing the peel and extracting the essence. A balance between demands for quantity and quality was finally achieved around the mid-19th century, thanks to a revolutionary new invention which made the process of manual extraction completely redundant.