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The Main Varieties, Producing Areas of Cinnamon, and Market

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Cinnamon: A Medicinal Plant and A Functional Food Systems

Part of the book series: Food Bioactive Ingredients ((FBC))

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Abstract

Cinnamon is an important commodity for several countries. Among the more than 250 known species, four have the highest added values: C. zeylanicum sin. C. verum, C. burmannii, C. loureiroi, C. aromaticum. These varieties are responsible for approximately 90% of the world market for the production and sale of manufactured products, such as powder, bark, extracts, and essential oils, for food industries, pharmaceuticals, and cosmetics.

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Acknowledgments

Dr. Mozaniel Santana de Oliveira, thanks PCI-MCTI/MPEG, Process number: 300983/2022-0.

Conflicts of Interest

The authors declare no conflict of interest.

Funding

This review received no external funding.

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Authors and Affiliations

  1. Special Food Research Institute, Qingdao Agricultural University, Qingdao, China

    Jian Ju

  2. Museu Paraense Emílio Goeldi, Adolpho Ducke Laboratory/Botanical Coordination, Belém, Brazil

    Mozaniel Santana de Oliveira

  3. Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China

    Yu Qiao

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  1. Jian Ju
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  2. Mozaniel Santana de Oliveira
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  3. Yu Qiao
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Ju, J., Santana de Oliveira, M., Qiao, Y. (2023). The Main Varieties, Producing Areas of Cinnamon, and Market. In: Cinnamon: A Medicinal Plant and A Functional Food Systems. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-031-33505-1_1

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