1. P.T.S.S. DasanayakaS.L.R. JayanayakeR.M.P.S.N. RajapaksheDepartment of Food Science and TechnologyUniversity of Peradeniya 2. Content Introduction Cultivation methods Processing and products Domestic and export market Laws and regulations ConclusionDepartment of Food Science and TechnologyUniversity of Peradeniya 3. Introduction cinnamon (Cinnamomum verum)EvergreenTropicalPerennialHeight 10-15mDepartment of Food Science and TechnologyUniversity of Peradeniya 4. What it is in cinnamon Bark - Cinnamaldehyde Leaf - Eugenol Root - CamperDepartment of Food Science and TechnologyUniversity of Peradeniya 5. Cultivation- AREASDepartment of Food Science and TechnologyUniversity of Peradeniya 6. Cultivation-METHODS90 cm120 cm1 2 3Department of Food Science and TechnologyUniversity of Peradeniya 7. Cultivation-CLIMATICREQUIRMENTS Temp 25-30 C Rainfall- 1875- 3750 mm Humidity- 75- 85% Land - slope Optimum light conditions Wet soilDepartment of Food Science and TechnologyUniversity of Peradeniya 8. Harvesting Takes 2- 2.5 years for harvesting. New germ takes 1.5 years for next harvesting. Bare lots of new twigs after harvesting. Flowering and budding periods should be avoided . Wet season is used to harvesting.Department of Food Science and TechnologyUniversity of Peradeniya 9. Department of Food Science and TechnologyUniversity of Peradeniya 10. Main Products Cinnamon sticks/ quills Cinnamon oils Oleoresin Other value added productsDepartment of Food Science and TechnologyUniversity of Peradeniya 11. Cinnamon Sticks/QuillsDepartment of Food Science and TechnologyUniversity of Peradeniya 12. Processing of Cinnamon Quills Harvested stems are trimmed Scrapping the outer skin Rubbing Cutting and separating the bark Connecting and filling the bark Drying FumigationDepartment of Food Science and TechnologyUniversity of Peradeniya 13. Improvements of processingDepartment of Food Science and TechnologyUniversity of Peradeniya 14. Value Addition Cinnamon baleDepartment of Food Science and TechnologyUniversity of Peradeniya 15. Value Addition Cut cinnamonDifferent sizesAttractive packing Cinnamon powderDepartment of Food Science and TechnologyUniversity of Peradeniya 16. Cinnamon OilsCinnamon bark oil Cinnamon leaf oil Produced using bark chips Bark contain 0.5- 4% oil Mainly cinnamaldehyde Used in perfume and foodflavorent production Produced using leaf Leaf contain up to 4.8% oil Mainly eugenol Used in perfume productionand medicinal purposes Cinnamon seed and root alsoused to produce oils. But they arenot commonDepartment of Food Science and TechnologyUniversity of Peradeniya 17. Steam DistillationDepartment of Food Science and TechnologyUniversity of Peradeniya 18. Bark chips or leaves are fed in to the stainless steal still Steamed for 6h Good bark pats are not used Leaves are allowed to dry in fields for 3-5 days beforeprocessing Left-over leaves used to produce energy for the boilerDepartment of Food Science and TechnologyUniversity of Peradeniya 19. Uses of leaf oil Aromatherapy Disinfectant Pesticide and insect repellent Air freshener Personal hygiene productsDepartment of Food Science and TechnologyUniversity of Peradeniya 20. Uses of bark oil Flavorent Fungicide Medicinal usesDepartment of Food Science and TechnologyUniversity of Peradeniya 21. Cinnamon Oleoresin Combination of oil and resin components Oil aroma Resin flavor Oleoresin can be used instead of cinnamon barkproducts Reduce space, easy to useDepartment of Food Science and TechnologyUniversity of Peradeniya 22. Processing of oleoresinCO2 extraction Solvent extraction High pressure CO2 CO2 act as a solvent foroleoresin CO2 removed and oleoresin isrecovered Advanced and expensiveequipments are used Quality and efficiency is high Organic solvents are used Methanol, acetone andhexane is mostly used Conventional solventextraction method is used Simple equipments are used Efficiency of extraction is lowDepartment of Food Science and TechnologyUniversity of Peradeniya 23. Other value added productsDepartment of Food Science and TechnologyUniversity of Peradeniya 24. Department of Food Science and TechnologyUniversity of Peradeniya 25. Department of Food Science and TechnologyUniversity of Peradeniya 26. Department of Food Science and TechnologyUniversity of Peradeniya 27. Department of Food Science and TechnologyUniversity of Peradeniya 28. Department of Food Science and TechnologyUniversity of Peradeniya 29. Consumption of cinnamon5%95%domestic marketforeign marketDepartment of Food Science and TechnologyUniversity of Peradeniya 30. Foreign market About 10 products 17 million rupees per year About 30 foreign countries as buyersMexico-65%USA-10%Colombia-9%Peru-6%guatemala-3%Ecuador-7%Department of Food Science and TechnologyUniversity of Peradeniya 31. Marketing channelsGrowerscollectorsWhole sellersprocessersexportersretailersSelling indomesticmarketDepartment of Food Science and TechnologyUniversity of Peradeniya 32. Demand for the primary products Cinnamon quills is the primary product. Using for many purposes. Have a higher demand.20000150001000050000value2008 2009 2010 2011 2012Department of Food Science and TechnologyUniversity of Peradeniya 33. Demand for the processed products About 07 main products main exporters- G.P. De Silva & sons- Rathna exporters- Randima exporters- Premawardhana exporters Higher demand is appearing in premium marketDepartment of Food Science and TechnologyUniversity of Peradeniya 34. Export marketing potential Higher quality products for domestic market- hotels- super markets- shopping complexes Opportunities for products in export market- value added products Trust on product quality confine the expansion.Department of Food Science and TechnologyUniversity of Peradeniya 35. Laws and regulations of cinnamonindustryDepartment of Food Science and TechnologyUniversity of Peradeniya 36. Regulations on cinnamonprocessing Any vegetative part cant be given to another country. Grading of quills under special requirements- diameter and length- level of foxing- moisture content - 14-15 %- ash content - 5-7 %- volatile oil - 0.7-1 %- levels of heavy metalsDepartment of Food Science and TechnologyUniversity of Peradeniya 37. Regulations on marketing Relevant Sri Lanka standards- SLS 81:2010- SLS 1327:2008- SLS 143: 1999 Relevant foreign standards- ISO standard- joint FAO/WHO food standard program- labeling requirements and regulations- quality requirements on contaminantsDepartment of Food Science and TechnologyUniversity of Peradeniya 38. Opportunities for investment Cinnamon cultivation programs Incentives for growers Processing of new value added products New marketing channels New exporting companies.Department of Food Science and TechnologyUniversity of Peradeniya 39. Acknowledgement Export agriculture department- Gatambe Export agriculture search unit - Mathale Cinnamon research centre - Thihagoda Randima exporters - Batapola Rathna exporters -Kamburupitiya Cultivators(large,small scale) -Galle,- Ambalangoda Cinnamon oil extractors - Ambalangoda Cinnamon whole sellers & collectors in GalleDepartment of Food Science and TechnologyUniversity of Peradeniya