Cinnamon industry faces new challenges

by Gamini Warushamana

Sri Lanka's Cinnamon industry has faced a new challenge in our main markets as some buyers demand a new standard on sulphur dioxide residue and experts fear that if solutions are not found it will adversely affect the industry.

Senior Research Officer, Industrial Technology Institute (ITI) K.R. Dayananda said that the new sulphur dioxide residue content of 10 ppm (particle per million) demanded by some buyers is a difficult task under the present cinnamon processing method.

EU countries have enforced a standard on cinnamon and are strict on the sulphur dioxide residue content at 150 ppm level during the past three years. Sulphur dioxide is used to fumigate cinnamon in the traditional cinnamon processing method we still use.

Cinnamon is mainly used as a flavour. However, after scientific evidence proved the medical value of cinnamon such as reducing blood cholesterol and blood sugar, cinnamon is now used as a beverage and in a wide range of food. Some buyers have now placed the minimum sulphur dioxide residue standard at 10 ppm level for processed cinnamon.

ITI researchers are working to find better processing methods that reduces the sulphur dioxide residue level. Dayananda said that the present cinnamon processing method has no scientific base but it has been used for centuries.

Fumigation with sulphur dioxide reduces the microbial count and insects drastically. It also changes the colour of the cinnamon bars and improves the quality of the cinnamon.

Dayananda said that alternative fumigation methods such as ozone and super heated steam are available but are expensive. Since there is much competition for cinnamon from cassia (Chinese cinnamon) the increase in the processing cost will adversely affect the market.

Meanwhile, Sri Lanka will lose its brand advantage with the botanical name of cinnamon, Dayananda said. India has proposed to the International Standard Organisation (ISO) to change the botanical name of cinnamon in the documentation of the ISO and a meeting had been called by the ISO to discuss the matter last Wednesday in Paris.

The botanical name of cinnamon is Cinnamomum Zeylanicum Blume and now India has requested to change the name to Cinnamomum Verum J. Presel.

The botanical name Cinnamomum Zeylanicum Blume, "Zeylanicum" signifies that it has originated in Ceylon (Sri Lanka) and therefore it has a brand value in the market. This name was used for centuries and Sri Lanka is the only commercial producer of Cinnamon.

However, India is now growing cinnamon in Kerala and Madagascar also produces small quantities.

Dayananda said that according to ethics in naming plants the name change can be justified. The Cinnamoum Zeylanicum Blume was accepted in 1826 while the Cinnamoum Verum J.Presel was accepted in 1825.

Therefore, it is fair to give the botanical name Cinnamoum Verum. However, the name change will affect the brand advantage we have, he said.

Sri Lanka's representatives at the meeting were ready to keep the name unchanged, however the outcome of the meeting has not been reported.

Dayananda said that there is intense competition for Sri Lankan cinnamon from cassia, a very close substitute. In some of our export markets both are called canela. Cassia is produced in large quantities and we annually export around 15,000 tonnes of true cinnamon a year while cassia production is around 50,000 tonnes.

The main ingredient that contributes to the cinnamon taste and aroma is cinnamic aldehyde. In true cinnamon the cinnamic aldehyde amount is 64-75% and in Cassia it is 85-90%.

However, in cassia the other ingredient that contributes to the real cinnamon flavour does not exist.

On the other hand cassia contains a high percentage of coumarin, an ingredient that should not be contained in food. In cassisa the coumarin percentage is as high as 5% and in true cinnamon it is only 0.004%.

These are the main advantages we have and we should promote these values. Under this condition the North American market where 60% of our cinnamon exports go is safe, but other markets are not so, he said.

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