This document provides information on cinnamon processing from cultivation to post-harvest handling. It discusses the historical background of cinnamon, major producers and importers, and describes the four main types of cinnamon - Ceylon, Saigon, Chinese, and Indonesian. The document outlines the harvesting process and tools used, and explains the six steps of post-harvest processing - peeling, rolling, piping, drying, grading, and packaging. Quality factors like coumarin limits and applications in food and pharmaceutical industries are also covered.
2. CONTENT
• HISTORICAL BACKGROUND
• MARKET OVERVIEW
• PRODUCT GEADES
• CULTIVATION METHODS
• HARVESTING PROCESS
• POST HARVESTING PROCESS
• QUALITY SPECIFICATIONS
• NUTRITIONAL FACTS
• APPLICATIONS
• HEALTH BENEFITS
• REFERENCES
3.
4. HISTORY OF CINNAMON
1271 BC-Bible mention Moses using Cinnamon in
anointing oil. (Exodus 30:23–26)
1271 BC-Bible mention Moses using Cinnamon in
anointing oil. (Exodus 30:23–26)
6. 1795-British are
in control of
ceylon.
1580-Dutch takeover
ceylon from Portuguesse.
1580-Dutch takeover
ceylon from Portuguesse.
1833-Cinnamon Production Spreads to
Other parts of the world
.
8. Dutch moved in and started to seize control in
Ceylon. It took them 50 years to oust the Portuguese
completely.
9. Sinhalese King of
Kandy undertook
military campaigns
against the European
oppressors killed
thousands of Dutch
during war.
10. OTHER NAMES FOR CINNAMON
English: Ceylon cinnamon ,Sri Lanka cinnamon
Hindi :Darchini/Dalchini
Kannada: Lavangapatta
Malayalam : Patta, Karuapatta, Ilavangam
Tamil : Illavangam
Telugu: Lavangamu, Dalchini chekka
Singhalese:Kurundu
Chinese:Jou kuei, Yuk gwai
Indonesian Kayu manis
17. 1.INDONESIAN CINNAMON
Around 70% of North America uses Cassia
Cinnamon.
Indonesia is the chief supplier of Cassia Cinnamon.
Because it is much cheaper than Ceylon Cinnamon
which tends to be expensive because of the hand
crafted process needed to harvest it and roll it in
multiple thin layers.
Cassia Cinnamon is a hard bark that is spicy, smells
pretty strong and sometimes bitter.
19. 3.CHINESE/CASSIA CINNAMON
It tends to be more pungent, less sweet and
delicate, and slightly bitter.
Possibly because of the soil conditions.
Cinnamon quality can vary depending on soil
conditions.
Most Chinese Cinnamon probably stays in
China, used in many of the Chinese medications
for coughs, phlegm and other illnesses.
27. BOTANICAL CLASSIFICATION
• Class :Magnoliopsida
• Order :Magnoliales
• Family :Lauraceae.
• Chinese cassia – Cinnamomum cassia
• Indonesian cassia – C. burmannii
• Indian cassia – C. tamala
• Vietnam cassia – C. cassia/C. loureirii
34. TOOLS USED FOR HARVESTING
(a)a curved knife for
scrapping the outer dead
bark surface
(b) a knife having a point on
one side for ripping side
branches;
(c) brass or wooden rod to
loosen bark
(d) a specially designed
pointed knife to remove
the loosened bark.
(a)a curved knife for
scrapping the outer dead
bark surface
(b) a knife having a point on
one side for ripping side
branches;
(c) brass or wooden rod to
loosen bark
(d) a specially designed
pointed knife to remove
the loosened bark.
35. YIELD OF CINNAMON
• It depends on variety and age:
• For 3-4 year plants-62-125kgquills/hectre
• For 10-11 year onwards-225-300
kgquills/hectre
39. STEP1- PEELING
• The rough outer bark is first scraped off with a
special knife.
• Then the scraped portion is polished with a
brass rod to facilitate easy peeling.
• A longitudinal slit is made from one end to other
and the bark is peeled off.
• A shoot cut in the morning is peeled on the
same day
40. STEP2- ROLLING
• The barks are packed together and placed one
above the other and pressed well.
• The bark slips are reduced to 20 cm length and
are piled up in small enclosures made by sticks.
• Then they are covered with dry leaves or mat to
preserve the moisture for the next day’s
operation and also to enhance slight
fermentation.
41. STEP 3- PIPING
• Rolled slips are taken to the piping yard for piping
operations. The outer skins scraped off with a small curved
knife.
• The scraped slips are sorted into different grades according
to thickness. The graded slips are trimmed, ends are cut and
pressed over pipes.
• Slips are rolled into pipes and soon after, they are allowed to
dry.
• During drying, smaller quills are inserted into the bigger
ones, forming smooth and pale brown compound quills,
which are known as pipes.
• The quills are bleached, if necessary, by sulphur treatment
for about 8 hours.
42. STEP 4- DRYING
• The quills are arranged in parallel lines in the shade
for drying as direct exposure to the sun at this stage
would result in warping.
• The dried quills, thus obtained, consist of a mixture
of coarse and fine types and are yellowish brown in
colour.
• The compound quills are placed on coir rope racks
and dried in the shade to prevent warping.
• After four or five days of drying, the quills are rolled
on a board to tighten the filling and then placed in
subdued sunlight for further drying.
43. STEP 5- GRADING
• Depending on the amount of foxings, size and
colour they are graded. Quills free from foxing
are considered to be the best
• The Sri Lankan grading system divides the cinnamon
quills into four main groups according to diameter:
Quills Alba < 6mm diameter
Continental <16mm diameter
Mexican<19mm diameter
Hamburg<32mm diameter
44. STEP6-PACKAGING
• Whole cinnamon shall be packed in clean, sound and
dry containers made of a material which does not affect
the product or its flavour.
• The different commercial classes are usually packed as
follows:
– Cinnamon, type Sri Lanka: in cylindrical bales of about
45 kg;
– Cinnamon, type Seychelles quills and quillings: in
wooden boxes of about 100 to150 kg.
45. STEP7-MARKING
• The following particulars shall be marked or labelled on
each container:
(a) Name of the material, and the trade name or brand
name, if any
(b) Name and address of the manufacturer or packer
(c) Batch or code number
(d) Net mass;
(e) Grade of the material;
(f) Producing country; and
(g) Any other marking required by the purchaser, such as
year of harvest and date of
46. STEP 6- STORAGE
• Cinnamon should be stored in a cool, dry place.
Excessive heat will volatilise and dissipate its
aromatic essential oils, and high humidity will tend
to cake it.
• Whole cinnamon does not lose its volatile oil as fast
as that of the ground form.
• When ground cinnamon is stored in bulk in an
ambient warehouse, a good rule of thumb is loss of
0.1% volatile oil per month. Whole quills will keep
their flavour longer.
• Whole quills will keep their flavour longer.
49. QUILLINGS
• Quillings are made from broken pieces and
splits of all grades of cinnamon quills.
• The main characteristics of quillings are their
shapes and sizes.
• The aroma and taste of quillings are the same
as the quills, even though they are marketed as
medium quality cinnamon
50. FEATHERINGS
• Featherings are feather-like pieces of inner bark
consisting of shavings and small pieces of bark
left over from the process of making quills.
• Scrapings from the bark or small twigs and
stalks of cinnamon shoots, including a minimum
quantity of chips, are also considered as
featherings.
• The product is marketed as medium quality
cinnamon.
51. CHIPS
• Chips are not peeled out from the stem. Instead they are
scraped off from the greenish brown, mature, thick
pieces of bark, which are inferior quality cinnamon.
• The outer bark,which has been obtained by beating or
scraping the shoots is also considered to be chips.
Chips are graded into two categories,
• Grade 1 – Those containing small featherings obtained
by scraping very small twigs.
• They contain a small amount of other bark material.
• Grade 2 – Those containing inner and outer bark and
pieces of wood
56. COUMARIN LIMIT
S.NO TYPE OF CINNAMON COUMARIN CONTENT
1 Ceylon Cinnamon, True Cinnamon,
Mexican Cinnamon
0.017 g/kg
2 Indonesian Cinnamon, Korintje
Cinnamon, Padang Cassia
2.15 g/kg
3 Saigon cinnamon, Vietnamese Cassia,
Vietnamese Cinnamon
6.97 g/kg
4 Cassia Cinnamon or Chinese
Cinnamon
0.31 g/kg
57.
58. Maximum levels for heavy metals
tolerated in spices and herbs under ESA
mg/kg
• Heavy Metal
• Max. Level (mg/kg)
• Arsenic 5.00
• Copper 20.0
• Lead 10.0
• Zinc 50.0
59. APPLICATION IN PHARMACEUTICALS
INDUSTRY
• Tincture of cinnamon
• Concentrated cinnamon water
• Distilled cinnamon powder
• Cinnamon spirit (BPC)
• Cinnamon syrup (AP)
60. APPLICATION FOOD INDUSTRY
• In Mexico, the largest importer of Sri Lankan
cinnamon, it is drunk with coffee and
chocolate or brewed as a tea.
61. In Indian cuisine, it is used in curries and important
ingredient in garam masala.
62. Western cuisine, it is mainly used in sweet dishes.Western cuisine, it is mainly used in sweet dishes.