Ceylon Cinnamon Process

Harvesting

The Harvesting Is Done Twice Per Year And Harvesting Immediately After A Rainy Season Makes It Easier In Peeling The Bark. Only The Stems Which Are 1.2cm-5cm Are Used For The Harvesting

Processing

The Cinnamon Bark Peeling Is A Labor-Intensive Process Which Is Usually Done By Hand By Peeling Experts. Due To This, About 60% Of The Production Cost Is Coming From The Cinnamon Processing.

Processing Stages

A Rasp Knife Harvests Soft Outer Bark, A Brass Rod Prevents Discoloration During Rubbing, Stainless Steel Or Brass Knives Make 30cm Stem Cuts, And Quills Are Formed By Interlocking Compound Sections.

Drying

These Compound Quills Are Put On The Racks Made Out Of Coir And Placed In A Shady Place To Prevent Bending Out Of Shape. After A 04-05 Days Period Of Time, These Quills Are Rolled On A Flat And Hard Surface To Tighten The Inner Content And Kept In Low Sunlight To Dry More.

Grading

The Grading Of The Cinnamon Is Based On Several Factors Such As The Bark Thickness, Appearance (Broken Or Intact), The Aroma And The Flavor

Grinding

This Is A Method Of Value Addition And The Ground Cinnamon Is Likely To Spoil Since The Flavor And Aroma Compounds Are Volatile In Their Nature.

Packaging

The Quills Are Cut Into The Desired Length And Packed And Sealed In Polypropylene Bags Which Are Moisture Proof. The Product Label Should Contain All The Required Information.

Storage

Store Dried Cinnamon Quills In Moisture-Proof Packaging, Away From Direct Sunlight. Regularly Inspect For Deterioration Or Moisture In A Hygienic, Dry, Cool, And Pest-Free Environment. Avoid Storing With Strong Substances To Preserve The Delicate Aroma And Flavor.