The cinnamon tree is a lively evergreen tree that usually grows about 2 to 3 meters tall. It prefers to grow in shaded areas with the right amount of rainfall and temperature. The type of soil is very important too, as waterlogged soil can make the cinnamon bark taste bitter.
When the cinnamon tree is 2 years old, farmers cut it down to the size of its stump and cover it with soil. This helps the stump grow into a new bush and produce new shoots. These new shoots can be cut, have their bark stripped off, and then dried in the sun. This process naturally shapes the cinnamon barks into cinnamon quills. Once dried, the quills can be cut into cinnamon sticks and packaged based on their quality, which is checked by weight before they are exported. Let’s explore the steps involved in the harvesting, processing, and production of Ceylon cinnamon.
Harvesting Ceylon Cinnamon
Ceylon cinnamon is harvested two times a year. The best time is right after the rainy season when the humidity makes it easier to peel the bark. The trees are first harvested when they are three years old, one year after pruning. Farmers remove the side stems and strip off the bark. They choose stems that are between 1.3 and 5 cm in size to collect pure cinnamon bark.
Processing Ceylon Cinnamon Barks
The quality of Ceylon cinnamon sticks and Ceylon cinnamon quills depends on how well the barks are removed from the stems. This part of the process takes a lot of work and makes up 60% of the total production costs involved in processing Ceylon cinnamon. Skilled workers carefully scrape off the outer dead surface of the barks using special tools. Here are the steps in the processing:
- Remove the tender stems that are less than 1.2 cm in diameter to use for mulching.
- Remove stems with a diameter of less than 5 cm for distilling and making cinnamon oil.
- Use a sharp knife to take off the outer bark.
- Rub the stripped stems with a brass rod to loosen the inner barks without changing their color.
- Make cuts around the stem every 30 cm.
- Cut along the length of the stem to help take off the bark.
The pieces of bark removed are known as compound cinnamon quills, which are placed inside each other to form long Ceylon cinnamon quills that can be 1 meter long.
Drying Compound Ceylon Cinnamon Quills
After processing, the compound Ceylon cinnamon quills are placed on coir rope racks and allowed to dry in the shade for about 4 to 5 days. They are then rolled over a board to tighten them up. If it’s rainy, mechanical dryers are recommended to speed up the drying process. Different types of dryers, like electric biomass and gas-fired dryers, can be used depending on the situation.
Grading for Premium Quality Ceylon Cinnamon
If you want premium quality Ceylon cinnamon, the Sri Lankan grading system has four types of grades for cinnamon quills:
- Alba: Quills with less than 6 mm in diameter.
- Continental: Quills with less than 16 mm in diameter.
- Mexican: Quills with less than 32 mm in diameter.
- Quillings: Bark pieces that are less than 106 mm.
- Featherings: Inner barks of twigs and twisted shoots.
- Chips: Trimmings of quills along with outer and inner barks.
Additionally, you can find cinnamon powder, leaf oil, and bark oil in the market for various uses.
Grading for Value Addition
Ceylon cinnamon is also sold as a ground powder. It’s important to ensure that the cinnamon powder does not get wet or spoiled. Using moisture-proof packaging like polypropylene bags is recommended for effective storage. This helps keep the flavor and aroma of pure Ceylon cinnamon as a quality spice.