Processing potential of cinnamon
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Introduction Cultivation methods Processing and products Domestic and export market Laws and regulations
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Processing potential of cinnamon
- 1. P.T.S.S. Dasanayaka S.L.R. Jayanayake R.M.P.S.N. Rajapakshe Department of Food Science and Technology University of Peradeniya
- 2. Content ๏ Introduction ๏ Cultivation methods ๏ Processing and products ๏ Domestic and export market ๏ Laws and regulations ๏ Conclusion Department of Food Science and Technology University of Peradeniya
- 3. Introduction โข cinnamon (Cinnamomum verum) ๏Evergreen ๏Tropical ๏Perennial ๏Height 10-15m Department of Food Science and Technology University of Peradeniya
- 4. What it is in cinnamon ๏ Bark - Cinnamaldehyde ๏ Leaf - Eugenol ๏ Root - Camper Department of Food Science and Technology University of Peradeniya
- 5. Cultivation- AREAS Department of Food Science and Technology University of Peradeniya
- 6. Cultivation-METHODS 90 cm 120 cm 1 2 3 Department of Food Science and Technology University of Peradeniya
- 7. Cultivation-CLIMATIC REQUIRMENTS ๏ Temp โ 25-30 C ๏ Rainfall- 1875- 3750 mm ๏ Humidity- 75- 85% ๏ Land - slope ๏ Optimum light conditions ๏ Wet soil Department of Food Science and Technology University 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 Technology University of Peradeniya
- 9. Department of Food Science and Technology University of Peradeniya
- 10. Main Products ๏ Cinnamon sticks/ quills ๏ Cinnamon oils ๏ Oleoresin ๏ Other value added products Department of Food Science and Technology University of Peradeniya
- 11. Cinnamon Sticks/Quills Department of Food Science and Technology University 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 ๏ Fumigation Department of Food Science and Technology University of Peradeniya
- 13. Improvements of processing Department of Food Science and Technology University of Peradeniya
- 14. Value Addition ๏ Cinnamon bale Department of Food Science and Technology University of Peradeniya
- 15. Value Addition ๏ Cut cinnamon Different sizes Attractive packing ๏ Cinnamon powder Department of Food Science and Technology University of Peradeniya
- 16. Cinnamon Oils Cinnamon bark oil Cinnamon leaf oil ๏ Produced using bark chips ๏ Bark contain 0.5- 4% oil ๏ Mainly cinnamaldehyde ๏ Used in perfume and food flavorent production ๏ Produced using leaf ๏ Leaf contain up to 4.8% oil ๏ Mainly eugenol ๏ Used in perfume production and medicinal purposes ๏ถ Cinnamon seed and root also used to produce oils. But they are not common Department of Food Science and Technology University of Peradeniya
- 17. Steam Distillation Department of Food Science and Technology University 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 before processing ๏ Left-over leaves used to produce energy for the boiler Department of Food Science and Technology University of Peradeniya
- 19. Uses of leaf oil ๏ Aromatherapy ๏ Disinfectant ๏ Pesticide and insect repellent ๏ Air freshener ๏ Personal hygiene products Department of Food Science and Technology University of Peradeniya
- 20. Uses of bark oil ๏ Flavorent ๏ Fungicide ๏ Medicinal uses Department of Food Science and Technology University of Peradeniya
- 21. Cinnamon Oleoresin ๏ Combination of oil and resin components ๏ Oil โ aroma ๏ Resin โ flavor ๏ Oleoresin can be used instead of cinnamon bark products ๏ Reduce space, easy to use Department of Food Science and Technology University of Peradeniya
- 22. Processing of oleoresin CO2 extraction Solvent extraction ๏ High pressure CO2 ๏ CO2 act as a solvent for oleoresin ๏ CO2 removed and oleoresin is recovered ๏ Advanced and expensive equipments are used ๏ Quality and efficiency is high ๏ Organic solvents are used ๏ Methanol, acetone and hexane is mostly used ๏ Conventional solvent extraction method is used ๏ Simple equipments are used ๏ Efficiency of extraction is low Department of Food Science and Technology University of Peradeniya
- 23. Other value added products Department of Food Science and Technology University of Peradeniya
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- 29. Consumption of cinnamon 5% 95% domestic market foreign market Department of Food Science and Technology University of Peradeniya
- 30. Foreign market ๏ About 10 products ๏ 17 million rupees per year ๏ About 30 foreign countries as buyers Mexico-65% USA-10% Colombia-9% Peru-6% guatemala-3% Ecuador-7% Department of Food Science and Technology University of Peradeniya
- 31. Marketing channels ๏ Growers collectors Whole sellers processers exporters retailers Selling in domestic market Department of Food Science and Technology University of Peradeniya
- 32. Demand for the primary products ๏ Cinnamon quills is the primary product. ๏ Using for many purposes. ๏ Have a higher demand. 20000 15000 10000 5000 0 value 2008 2009 2010 2011 2012 Department of Food Science and Technology University 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 market Department of Food Science and Technology University 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 Technology University of Peradeniya
- 35. Laws and regulations of cinnamon industry Department of Food Science and Technology University of Peradeniya
- 36. Regulations on cinnamon processing ๏ Any vegetative part canโt be given to another country. ๏ Grading of quillsโ 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 metals Department of Food Science and Technology University 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 contaminants Department of Food Science and Technology University 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 Technology University 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 Galle Department of Food Science and Technology University of Peradeniya