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An Introduction to Sri Lanka and Its Cinnamon Industry

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Cinnamon

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Abstract

Cinnamon is synonymous with Ceylon (Sri Lanka), the island country that has been, and continues to be, the major supplier of true cinnamon to the world for over a millennium. The product known in the market as true or Ceylon cinnamon comes from Cinnamomum zeylanicum Blume (syn. Cinnamomum verum Berchthold & Presl), an evergreen broadleaved perennial woody tree that grows up to 18 m tall. It is managed as a bushy plant about 2–3 m high in cultivation. It is endemic to the southwest rainforest and montane regions of the island. Cinnamon has shaped the history of Sri Lanka, with Arab, Portuguese and Dutch arrivals and subsequent colonization of the country for control of the cinnamon monopoly in world trade. Neglected during the British colonial period, its production is reviving again despite the competition from cheap cassia that has a high content of coumarin, a known health hazard and a controlled substance in food by international agencies and European and North American health and food administrators. There is no legislation to separate the two products either by geographic or botanical origin in any country, resulting in continued use of the cheaper substitute cassia leading to higher coumarin contents in some foods. Sri Lanka has seven other endemic Cinnamomum species with valuable organoleptic, chemical, pharmacological and agronomic characteristics of which six are highly endangered in the wild. This introductory chapter discusses a way forward for the cinnamon industry in Sri Lanka with suggestions for diversifying markets, value addition, mechanization of processing, introduction of new cultivars with identified chemical, pharmacological and organoleptic properties, improved research facilities, expansion of area under cinnamon, introduction of new agro-technologies and policy interventions.

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Acknowledgements

The authors thank Ms Sheron Weerasuriya of the National Cinnamon Research and Training Center, Department of Export Agriculture, Thihagoda, Sri Lanka, for providing some of the information contained in Sect. 1.5.1. We also acknowledge Bruce Smallfield, Cath Kingston and Ed Morgan for their valuable comments on the manuscript.

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Authors and Affiliations

  1. Plant & Food Research Australia Pty Ltd, Waite Campus Research Precinct, Urrbrae, SA, Australia

    Ranjith Pathirana

  2. Department of Crop Science, Faculty of Agriculture, University of Ruhuna, Mapalana, Kamburupitiya, Sri Lanka

    Ranjith Senaratne

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  1. Ranjith Pathirana
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  2. Ranjith Senaratne
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Correspondence to Ranjith Pathirana .

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Editors and Affiliations

  1. Department of Crop Science, University of Ruhuna, Mapalana, Kamburupitiya, Sri Lanka

    Ranjith Senaratne

  2. Plant & Food Research Australia Pty Ltd, Waite Campus Research Precinct, Urrbrae, SA, Australia

    Ranjith Pathirana

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Pathirana, R., Senaratne, R. (2020). An Introduction to Sri Lanka and Its Cinnamon Industry. In: Senaratne, R., Pathirana, R. (eds) Cinnamon. Springer, Cham. https://doi.org/10.1007/978-3-030-54426-3_1

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