Cinnamon Process

The quality of our products and supplying safe foods preventing, elimination or reducing to an
acceptable and chemical hazards with a view to continual improvement of Foods Safety
Management System.

Early stage of our own cinnamon plantation.

Six month old cinnamon plants.

Cinnamon are cut early in the morning at the estates.

Then the twigs and leaves are detached.

Cut Cinnamon Trees are brought to the peeling shed.

Cut Cinnamon Trees brought from the estate are retained for distillation process.

Chopping off the stem barks before scraping.

The peeling operation consists of stripping the bark and preparing quills.The outer bark is first removed using a crude curved knife.

The stripped stem is next rubbed briskly with a heavy brass rod to loosen the inner bark.

2 cuts are made round the stem about 30 cm apart and 2 longitudinal slits are made on opposite sides of the stem. The inner bark is then carefully eased off the wood with the pointed side of the knife.

The removal of the inner bark is undertaken by a small rounded knife with a point on one side to facilitate ripping. The knife is made of brass or stainless steel since other metals are said to stain the bark.

The removal of the inner bark.

The curled pieces of inner bark, are next assembled into compound quills or pipes.

The compound quills are then rolled by hand to press the outside edges together and the ends are neatly trimmed with a pair of scissors.

The completed quills are then layed in drying shelves for around two weeks; by this means they are kept moist and undergo a slight fermentation.

Cinnamon quills are sorted according to the grades.

A particular selected Cinnamon grade will cut according to the buyer’s requirement.

Cinnamon Bundling and Packing.

Preparation of Cinnamon Bales. Stage 1.

Preparation of Cinnamon Bales. Stage 2.

Weighing of Bales

Finished Bales sent to stores.

Cinnamon Bales stored for final packing according to buyer’s requirement.

Early stage of our own cinnamon plantation.

Six month old cinnamon plants.

Cinnamon are cut early in the morning at the estates.

Then the twigs and leaves are detached.

Cut Cinnamon Trees are brought to the peeling shed.

Cut Cinnamon Trees brought from the estate are retained for distillation process.

Chopping off the stem barks before scraping.

The peeling operation consists of stripping the bark and preparing quills.The outer bark is first removed using a crude curved knife.

The stripped stem is next rubbed briskly with a heavy brass rod to loosen the inner bark.

2 cuts are made round the stem about 30 cm apart and 2 longitudinal slits are made on opposite sides of the stem. The inner bark is then carefully eased off the wood with the pointed side of the knife.

The removal of the inner bark is undertaken by a small rounded knife with a point on one side to facilitate ripping. The knife is made of brass or stainless steel since other metals are said to stain the bark.

The removal of the inner bark.

The curled pieces of inner bark, are next assembled into compound quills or pipes.

The compound quills are then rolled by hand to press the outside edges together and the ends are neatly trimmed with a pair of scissors.

The completed quills are then layed in drying shelves for around two weeks; by this means they are kept moist and undergo a slight fermentation.

Cinnamon quills are sorted according to the grades.

A particular selected Cinnamon grade will cut according to the buyer’s requirement.

Cinnamon Bundling and Packing.

Preparation of Cinnamon Bales. Stage 1.

Preparation of Cinnamon Bales. Stage 2.

Weighing of Bales

Finished Bales sent to stores.

The compound quills are then rolled by hand to press the outside edges together and the ends are neatly trimmed with a pair of scissors.