Cinnamon harvest in Sri Lanka
The production of cinnamon is done 100% manually. First, the cinnamon shrubs are cut and the trunk relieved off the small branches and leaves. The outer bark, which has a bitter taste, is thereafter scraped off. The trunk is then cut lengthwise and using a small knife, the inner cinnamon bark is carefully removed from the trunk. The detached cinnamon barks are pushed into each other up to an approximate length of 110 cm. This is then filled with smaller pieces of cinnamon and hang up to dry. Through the drying, the outer bark shrinks and the cinnamon sticks get compact, attaining the beautiful pale to dark brown color.