1. Cinnamomum Zeylanicum Blume
Ceylon Cinnamon
Cinnamomum Zeylanicum Blume

2. What is True Cinnamon?
Often referred to as “real cinnamon” or “true cinnamon”, Ceylon cinnamon (Cinnamomum Zeylanicum Blume) is native to Sri Lanka. This cinnamon is lighter brown in color, papery and brittle and the bark coils into a single spiraled quill.

3. Botanical name for Ceylon Cinnamon stands
Cinnamon has been traded for over 100 years as Ceylon Cinnamon
Cinnamomum Zeylanicum Blume being the botanical name and not by
any other names
For centuries the Cinnamon industry/trade has always used Cinnamomum
Zeylanicum Blume in promotional, trading and exporting Ceylon Cinnamon
The World Customs Organization (WCO) has accepted Cinnamomum
Zeylanicum Blume as the botanical name for Ceylon Cinnamon in the
Harmonised Code commodity classification (HS Code )

4. Focus on the Cinnamon Industry in Sri Lanka
70% of the spices cultivators in Sri Lanka are in the form of home garden crops. More than 80% of spices cultivated are from Central, Uva, Sabaragamuwa, North Western and Southern Provinces.
Cinnamon continues to be the major spice exported from Sri Lanka. Practically all the Cinnamon Produced is exported. The main markets are Mexico, Central America, USA and Europe.
The Cinnamon industry continues to have the problem of insufficient peelers. The Sri Lankan exporters, particularly to Mexico, faced innumerable difficulties, during the last months of 2008 due to the economic recession as some importers did not meet their obligations with the market and demand falling. There was a drop in prices to the extent of 20% to 25% and there was a considerable shrinkage in the demand.
Due to this development and as a result of representations made by the industry, the Government included Cinnamon in the Export Development Reward Scheme to compensate the Cinnamon producers/dealers.

5. SAPPTA’s contribution in promoting Ceylon Cinnamon
SAPPTA's interest span the entire spectrum of Spices, including Cinnamon.
The Association promotes regular dialogs with state agencies and all other policy making bodies, to move away from our traditional commodity exports, to move value added spice based products.
SAPPTA is developing small producers and traders and trying to take value to the village.
SAPPTA continued present issues of concern faced by both growers and exporters of cinnamon Through Export Development Board, Department of Export Agriculture, The Ceylon Chamber of Commerce, Department of commerce, and as a results of that representations, we have been able to achieve:
(a) Cabinet approval has been granted to the Export Development Board to hold ownership of the Ceylon Cinnamon Brand.
(b) Rural credit scheme for cinnamon.
(c) Government’s contribution of Rs.10 million to set up a Cinnamon development Fund, by providing subsidies, Credit, Extension and research in puts and assistance for Cinnamon based value added products. Subsidies and credit is given for New planting, Re planting and rehabilitation.

6. Draw Backs faced by the Cinnamon Industry in Sri Lanka
Cinnamon peeling is a highly skilled techniques, handed down almost unchanged from ancient time.
The industry is facing a severe shortage of Cinnamon peelers, If not we could increase the out put by further to 4000 M/Tons.
Producer profit margins are comparatively low due to the ever increasing cost of peeling, Fertilizer, Weeding and other agromy practices.
Industry had remained more or less stagnant, probable reason for this is could well be attributed to the dominance of "Cassia much cheaper variety of the genus cinnamon.

7. How is Cassia Different than Cinnamon?
Cassia is a term used to describe cinnamon that originates from China and elsewhere in Southeast Asia, primarily Chinese cinnamon (C. cassia), Vietnamese or Saigon cinnamon (C. loureirii) and Indonesian cinnamon (C. burmanii). These cinnamon varieties have a stronger, more intense and often hotter flavor than Ceylon cinnamon due to an increased percentage of cinnamaldehyde, up to 5-6% by weight.
Cassia also has a significant amount of the blood-thinning phytochemical coumarin a toxic substance which has led Germany to ban its importation.
According to the general standard for food addictives issued by the FAO and WHO Codex
committee, the presence of substances of toxicological concern including coumarin in natural
flavours, spices and condiments should not exceed the threshold limit. Moreover, coumarin in
foods that are ready for consumption should not exceed 2 ppm.
Results of the Study conducted by ITI on the coumarin content of
Ceylon cinnamon confirmed that Ceylon cinnamon contains the
least amount of coumarin compared to cassia and it is within safe
Limits recommended by FAO/WHO guidelines.

8. Therapeutic Values of Cinnamon
Common cinnamon has shown promise in the treatment of Type II diabetes.
Since the publication of a study conducted by the Agricultural Research Unit in Maryland in
2000, there has been a lot of interest in cinnamon’s therapeutic value in enhancing the effects
of insulin in the body.
One of the chemical compounds in cinnamon, hydroxychalcone, has been shown to lower blood
glucose levels, LDL cholesterol, and triglycerides, prompting some experts to recommend the
addition of a daily dose of cinnamon to the diet of diabetics.
The medicinal value of Sri Lanka’s cinnamon has widened the market
opportunities in the international market, True cinnamon or Ceylon
cinnamon (Cinnmaomum Zeylinicum) produced only in Sri Lanka has
a greater opportunity in this emerging markets.
There is an increasing preference for natural flavours all over the
World. Demand for Cinnamon oil is expected to grow steadily in the
future.