FROM TREE TO TABLE: THE LABORIOUS JOURNEY OF CEYLON CINNAMON HARVESTING

Ceylon Cinnamon harvesting is a labor-intensive process that requires great care, attention to detail, and manual dexterity. The following factors contribute to this.

1. MANUAL REMOVAL OF OUTER BARK:

   The outer bark must be carefully removed by hand to avoid damaging the delicate inner bark.

   
   

2. SCRAPING AND CLEANING:

   The inner bark is scraped and cleaned to remove any remaining outer bark, which requires great care and attention to detail.

   
   

3. ROLLING AND SHAPING:

   The inner bark is rolled into cylindrical quills, which requires manual dexterity and patience.

   
   

4. DRYING AND MONITORING:

   The quills must be dried slowly and carefully to preserve the flavor and aroma, which requires constant monitoring.

   
   

5. SORTING AND GRADING:

   The dried quills must be sorted and graded according to quality, size, and color, which is a time-consuming process.

   
   

6. HARVESTING AT THE RIGHT TIME:

   Cinnamon trees can only be harvested once a year, and the timing is critical. If the stems are cut too early or too late, the quality of the cinnamon suffers.

   
   

7. HAND-PROCESSING:

   Rolling and drying of Cinnamon is done by hand, which is a labor-intensive process.

With much of the processing still done manually, these factors combine to make Cinnamon harvesting a meticulous and time-consuming process.

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