The Journey of Cinnamon: From Bark to Finished Cinnamon Product

As mid-August arrives, farmers across Vietnam’s cinnamon-growing regions begin the busy preparations for the cinnamon harvest season. At VietGlobal Export, we’re proud to support these farmers and bring the finest cinnamon products to customers worldwide. In this blog, we’ll explore the detailed process that takes cinnamon from raw bark to finished products like cinnamon sticks, cigarettes, and powder.

1. Extraction Methods

The cinnamon harvest begins with choosing the right trees. Farmers utilize two main extraction methods:

      • Full Bark Extraction: This method involves harvesting all the bark from a tree in one go, usually by cutting down the tree. This technique is typically used when a large quantity of cinnamon is needed. Although it results in a high yield, the tree does not survive, making this method less sustainable.

      • Partial Bark Extraction: Here, farmers peel the bark from just one side of the tree, allowing it to regenerate. This method is more sustainable and is often applied to older trees that are more resilient. It allows multiple harvests from the same tree over several years, especially valuable for rare or high-quality cinnamon trees.

    2. The Harvest Season: A Time of Patience and Precision

    Cinnamon can be harvested during two main seasons each year:

        • Spring Harvest (February-March): During this period, the bark is soft and moist from the early rains, making it easier to peel without damaging the tree.

        • Autumn Harvest (August-September): This is another optimal time for harvesting, as the bark remains supple and the essential oil content in the bark is at its peak.

      Identifying the Right Time for Harvest: The ideal time to harvest cinnamon is determined by testing the bark’s readiness. Experienced farmers check a few trees by peeling small sections of bark. If the bark comes off easily, without breaking or cracking, it indicates that the cinnamon is ready to be harvested.

      3. Harvesting Cinnamon: A Blend of Tradition and Technique

      Harvesting cinnamon requires a combination of skill and care. The process is traditionally carried out by hand, and involves several key steps:

          • Cutting the Tree or Branches: The tree or its branches are cut carefully to avoid damage to the surrounding trees or the remaining part of the tree if it’s not being entirely felled.

          • Peeling the Bark: The outer layer of bark is removed first, exposing the inner layer, which is the valuable cinnamon. The inner bark is then carefully peeled away in long, continuous strips. This step requires precision to ensure that the bark is not damaged, as any breakage can lower the quality of the final product.

          • Drying the Bark: After peeling, the cinnamon bark is laid out to dry under the sun. During this time, the bark naturally curls into the quills that are familiar to consumers. The drying process can take several days and is critical for developing the bark’s aroma and flavor. The bark is regularly turned to ensure it dries evenly and to prevent mold growth.

        4. Classification of Cinnamon

        Once the bark is dried, it is sorted and classified into different grades, based on its quality and intended use:

            • Type 1 (Trung Châu Cinnamon): This is the highest grade, obtained from the thick, straight bark taken from the main trunk. It is rich in essential oils, has a strong aroma, and is free of defects like cracks or holes.

            • Type 2 (Thượng Biểu Cinnamon): This grade is derived from the upper branches of the tree. The bark is thinner and may contain more imperfections, with a lower essential oil content compared to Type 1.

            • Type 3 (Hạ Căn Cinnamon): This comes from the lower trunk of the tree. The bark is thick but has a rough texture and lower oil content, making it less aromatic than the higher grades.

            • Type 4 (Quế Chi): This is obtained from smaller branches and twigs. It’s often used for medicinal purposes and has a different flavor profile.

          Additionally, cinnamon bark is classified into three main types for export based on its thickness, moisture content, and aroma:

              • Vietnamese Cinnamon Type A: Thickness > 2.5 mm, moisture content 15-16%, length 35-45 cm, with a good, natural flavor, free from mold or insects.

              • Vietnamese Cinnamon Type B: Thickness 1.5-2.5 mm, moisture content 15-16%, length 35-45 cm, also with a natural flavor and free from mold or insects.

              • Vietnamese Cinnamon Type C: Thickness ≈1.5 mm, moisture content 15-16%, length 35-45 cm, with a breakage rate of less than 5%, natural flavor, and free from mold or insects.

            The amount of essential oil is a critical factor in determining the value of cinnamon, as it influences both flavor and aroma. Typically, exported cinnamon requires an essential oil content of 3-5%. 

            5. Processing Fresh Cinnamon Bark: From Harvest to Market

            After classification, the cinnamon undergoes further processing to produce various consumer-ready products:

                • Cinnamon Sticks: The highest quality bark is cut into lengths and rolled into quills. These sticks are often used in cooking and beverages for their strong flavor and aroma.

                • Cinnamon Cigarettes: These are slim, tightly rolled sticks of cinnamon, often used for decorative purposes or in high-end culinary applications.

                • Cinnamon Powder: The bark that does not qualify for sticks is ground into a fine powder. This process is done carefully to preserve the essential oils, ensuring that the powder retains its robust flavor. Cinnamon powder is widely used in baking, cooking, and as a dietary supplement.

                • Cinnamon Oil: The leftover bark and scraps often extract cinnamon oil through steam distillation. Cinnamon oil is highly valued for its potent aroma and is used in perfumes, aromatherapy, and as a flavouring agent.

              6. Quality Standards

              Before reaching the market, every batch of cinnamon undergoes rigorous quality checks. These tests ensure the products meet international standards for moisture content, oil concentration, and overall appearance. High-quality cinnamon should have a strong aroma, be free from mold and insects, and have a consistent, rich color.

              At VietGlobal Export, we are committed to providing cinnamon products that meet and exceed these standards. Our dedication to quality ensures that you receive the best cinnamon, whether you’re using it in the kitchen, for health purposes, or in industrial applications.

              VietGlobal Export Delivering Premium Vietnamese Cassia Cinnamon Worldwide

              The journey of cinnamon from the forests of Vietnam to your table is one of care, tradition, and quality. At VietGlobal Export, we are proud to bring you the finest cinnamon products, crafted with precision and passion. Contact us today to receive a competitive quote and discover the quality and flavor that our premium cinnamon products can bring to your business or home.

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