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Processing potential of cinnamon
The document provides a comprehensive overview of cinnamon, covering its cultivation methods, processing, and various products, including cinnamon sticks, oils, and oleoresin. It discusses market dynamics, both domestic and foreign, along with regulations governing the cinnamon industry in Sri Lanka. Additionally, it highlights opportunities for investment in cultivation and processing to meet market demands.
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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 • cinnamon(Cinnamomum verum) Evergreen Tropical Perennial Height 10-15m Department of Food Science and Technology University of Peradeniya
- 4. What it isin cinnamon Bark - Cinnamaldehyde Leaf - Eugenol Root - Camper Department of Food Science and Technology University of Peradeniya
- 5. Cultivation- AREAS Departmentof 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 – 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 Takes2- 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 FoodScience 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 Departmentof Food Science and Technology University of Peradeniya
- 12. Processing of CinnamonQuills 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 Cinnamonbark 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 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 Departmentof Food Science and Technology University of Peradeniya
- 18. Bark chipsor 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 leafoil Aromatherapy Disinfectant Pesticide and insect repellent Air freshener Personal hygiene products Department of Food Science and Technology University of Peradeniya
- 20. Uses of barkoil Flavorent Fungicide Medicinal uses Department of Food Science and Technology University of Peradeniya
- 21. Cinnamon Oleoresin Combination of oil and resin components Oil – aroma Resin – 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 addedproducts 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 theprimary 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 theprocessed 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 regulationsof cinnamon industry Department of Food Science and Technology University of Peradeniya
- 36. Regulations on cinnamon processing Any vegetative part can’t 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 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 Exportagriculture 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