Spices | Cinnamon | Crop harvest
Willy Burkhalter, our product manager for Herbs and Spices visited our longstanding partner for organic spices, Biofoods Ltd in Sri Lanka.
Cinnamon harvest in Sri Lanka
The cinnamon harvest is coming up soon in Sri Lanka. However, the harvesting cannot be started because huge rainfalls have caused the fields to stand under water. So the farmers are eagerly waiting for some sunshine to begin the harvest. To detach the cinnamon bark from the trunk, dry weather is essential.
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.
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.
Zimtstangen Produktion from Varistor AG on Vimeo.
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