When trade became a crucial source of revenue for Sri Lanka, spices were considered as one of the most important commodities, with cinnamon being the foremost among them.
In the Western market, there are two types of cinnamon: Ceylon cinnamon and cassia. Ceylon cinnamon is native to Sri Lanka, while cassia originates from other Asian countries such as China, Indonesia, and Vietnam. Cassia is considered lower quality, whereas Ceylon is commonly known as the authentic ‘true cinnamon’.
Though Ceylon cinnamon is cultivated in Madagascar and Seychelles as well, Sri Lanka boasts a rich history of producing and exporting true cinnamon to global markets.
From harvesting the cinnamon sticks, washing the cinnamon stem bundles, scraping the bark (removing inner and outer layers), making cinnamon quills, to quality checking, numerous processes and labour are involved in producing authentic Ceylon cinnamon.
Yet how can consumers ensure that the cinnamon they purchase is authentic Ceylon cinnamon (Cinnamomum zeylanicum blume) and not the cheaper cassia (Cinnamomum cassia)?
Speaking to The Sunday Morning Business, Sabaragamuwa University Faculty of Agricultural Sciences Department of Agribusiness Management Prof. D. Achini M. de Silva said that Ceylon cinnamon stood out in the global market with quality standards such as SLS 81: 2010 provided by the Sri Lanka Standards Institute (SLSI) and the International Organization for Standardization (ISO), which represented internationally-recognised quality standard parameters.
According to de Silva, Sri Lanka has nine cultivars and the country’s cinnamon resembles more of a perennial bush.
“Normally, we would cut it within six months, but due to labour issues we extended the timeframe to around six to eight months. We cut a single tree and this allows the plant to regenerate from the cut position, creating a sustainable process. The entire procedure is distinctive,” she pointed out.
Ceylon cinnamon is not hepatotoxic
De Silva explained further about coumarin – the hepatotoxic compound in cinnamon: “In Ceylon cinnamon, the coumarin content is approximately 0.001% of the dry weight in one milligram. However, in cassia, it varies from 2-4%.
“This poses a significant health risk because individuals often consume cinnamon daily, believing it to be Ceylon cinnamon when it is in fact cassia. This is especially common in the European market where cassia is prevalent due to its lower price – cassia is usually half the price of Ceylon cinnamon. It is crucial to have clear labels indicating whether it is Ceylon cinnamon or cassia.”
She also highlighted that Cassia was hepatotoxic, meaning it posed a risk to the liver and was considered carcinogenic. While the European Union (EU) had established maximum daily intake limits for cassia, it remained an ongoing challenge that could not be easily addressed due to the substantial production volume of cassia, she added.
“Given the global health risks associated with cassia, which have been thoroughly researched and published, it is imperative to distinguish Ceylon cinnamon from cassia. The EU has already declared specific maximum daily intake levels, typically around one teaspoon, in most European countries. Utilising this information is essential to promote the consumption of Ceylon cinnamon. It’s important to emphasise that our cinnamon is not hepatotoxic and that consumers can safely consume any amount without health concerns,” de Silva asserted.
GI certification for Ceylon cinnamon
Sri Lanka received its first-ever Geographical Indication (GI) certification when the EU Commission in February 2022 granted GI status to Ceylon cinnamon. GI registration has the purpose of differentiating Ceylon cinnamon in the EU market from its substitutes of lower quality.
De Silva said: “GI is essentially a certification of the origin of a product. It provides consumers the assurance that the cinnamon originates from Sri Lanka. Ceylon cinnamon, also known as true cinnamon, is an endemic plant in Sri Lanka, with a smaller amount found in Madagascar. The GI designation allows us to easily introduce our Sri Lankan cinnamon to the international market.
“However, this is our first time obtaining GI certification. GI is determined by the location of production, each having unique climatic properties that contribute to distinct flavours, similar to tea, which is categorised as upcountry tea, lowcountry tea, and middle country tea based on elevation and agroclimate.”
De Silva also highlighted that GI was a relatively new concept for Sri Lanka, serving as a means to verify the origin, which was especially important for true cinnamon as it was exclusive to Sri Lanka and recognised internationally. GI was applicable only to value-added end-user products and its significance lay in preferential access to the EU market, she further added.
“If our practices align, we can obtain the GI for our cinnamon quill, as it closely resembles Ceylon cinnamon. This is a crucial aspect. When exporting cinnamon to Japan they only accept the cinnamon quill, as it is the sole identical representation of Ceylon cinnamon. This ensures its authenticity,” she said.
Advantages of the GI
Meanwhile, Export Development Board (EDB) Director – Export Agriculture Janak Sanjeewa Badugama told The Sunday Morning Business said that Ceylon cinnamon had a competitive advantage over cassia with the GI and that the Cinnamon Development Department was in the process of scrutinising qualified individuals and organisations to certify the cinnamon.
“In January, we conducted the first GI certification award ceremony for organisations, comprising the initial batch eligible for this GI certification, contingent upon the establishment of a traceability system. In the context of GI, the traceability system holds significant importance.
“For instance, from the buyer’s perspective, one should be able to determine the country, region, and specific land associated with GI products, including details about manufacturers and processes. Currently, the implementation of the traceability system is underway to ensure that products meet the expected standards,” Badugama said.
Sri Lanka is the world’s largest producer and exporter of pure cinnamon to the world and pure Ceylon cinnamon suppliers from Sri Lanka claim 90% of the global market share.
According to Badugama, the main markets for Ceylon cinnamon are the US and Mexico while Colombia, Ecuador, Peru, Spain, Guatemala, Chile, and Bolivia are other countries that consume considerable quantities of Ceylon cinnamon.
He pointed out that China and other countries produced cassia and exported it to the world market while in Mexico, a practice existed where Ceylon cinnamon and cassia cinnamon were mixed and exported to the European Union as well as the American market.
“Controlling the above process in other countries is challenging. The only feasible measure is to promote GI products through certification,” he said.
Ceylon cinnamon is categorised into four major grades – Alba, Continental, Mexican, and Hamburg – based on the diameter of the quill, where the most expensive (Alba) has a 6 mm diameter quill.
Ayulanka Organic Farmers and Exporters Ltd. Export Manager Prabhath M. Diyunugala highlighted the importance of producing Alba-graded cinnamon quills: “We need to produce Alba-graded quills because there is a demand for it. It’s challenging given the low diameter of the quills which range from 6-8 mm or 10 mm.”
Diyunugala noted that Sri Lanka had a significant advantage because Ceylon cinnamon was exclusively produced only in Sri Lanka, which itself was a key factor to consider and to promote.
“Having a GI certificate for Ceylon cinnamon can be advantageous. This allows customers to easily identify a certified product. Some countries engage in fraudulent practices by importing cinnamon, mixing it with cassia, and reselling it globally as Ceylon cinnamon. With a GI certificate, consumers can directly confirm the country of origin and ensure authenticity,” he noted.
He also said that all cinnamon exporters and manufacturers should be aware of the need for innovative work and creative ideas on their part as well.
