01.CEYLON CINNAMON

Sri Lanka holds the monopoly for Ceylon cinnamon, or true cinnamon, with a unique aroma and flavor as well as a remarkably low amount of coumarin. Cinnamon is the third largest agricultural export from Sri Lanka, with 31,000 hectares cultivated.

With average export earnings of $191 million and another seven million dollars for value-added products, cinnamon holds great potential as a major source of income and employment for Sri Lanka. EDB Sri Lanka owns the brand “Pure Ceylon Cinnamon” (PCC) as well as other associated names “Ceylon Cinnamon”, “Sri Lanka Cinnamon” and Sri Lanka “Kurundu”. The trademark "Pure Ceylon Cinnamon" has been registered in the European Union, Mexico, USA, Peru and Colombia to differentiate it from cassia.

ABOUT CINNAMON

Cinnamon was one of the first traded spices of the ancient world. Cinnamon was a popular spice in the ancient Arab world and Arab traders have paved the way for Cinnamon to travel a long distance through the spice route to the Europen market. Cinnamon has motivated many historical voyages leading to discovery of New World by Christopher Columbus and Vasco De Gamma to Sri Lanka & South India.

Ceylon Cinnamon (Cinamomum Zylanicum) a plant indigenous to Sri Lanka is a moderately size bushy ever green tree. Cinnamon grown and produced in Sri Lanka has acquired long standing reputation in the international market due to its unique, quality, colour, flavour and aroma. The name Ceylon Cinnamon derived from the former name of Sri Lanka is a very established geographical indication for Cinnamon.

Cinnamon is the most important and valuable spice produced in Sri Lanka. Before the advent of modern food preservation technology Europeans have used Cinnamon with Pepper to preserve meet products. Cinnamon is used in bakery products, Asian foods and flavoured tea for its distinctive aroma & flavour. With growing concern on health hazards associated with synthetic flavouring agents used in the food industry there is an increasing preference for natural flavours worldwide

The unique method of processing and curing cinnamon lends a more characteristic flavor than cassia. Making cinnamon quills is a combination of art and skill unique to Sri Lanka and has been passed down from generation to generation for centuries. Value added cinnamon products like cinnamon oil, cinnamon powder and tablets are also produced and exported to a large number of countries.

The Ceylon Cinnamon belongs to the family Lauraceae and it contains about 250 species and sub species. ‘Ceylon Cinnamon’ (Cinamomum Zeylanicum Blume) and Cassia are the more important ones that are traded in the international market. Cassia is originated from different countries such as China, Vietnam region, Java region, Indonesia and India. ‘Ceylon Cinnamon’ referred to as “sweet cinnamon” and “true cinnamon” is considered superior to the variety known as Cassia.

CINNAMON AS A FOOD ITEM

As a Spices: Cinnamon is the most important and valuable spice produced in Sri Lanka. Value added Cinnamon produced such as Cinnamon oil, Cinnamon powder & tablets are also produced in Sri Lanka for export to large number of countries. Cinnamon is used in bakery products, Asian foods, flavoured tea for its distinctive aroma and flavour and also in the preservation of certain foods.

Health Aspect of the Cinnamon: Therapeutic effect of cinnamon against diabetic and hypertension is now well established. Polyphonic called cennamatannin, a proanthocyanaidins found in cinnamon is responsible to the above effects.

At present Cinnamon is widely used as a food ingredient, in the pharmaceutical preparations & in the cosmetics industry world wide. Being high in antioxidants it is good for overall health. Volatile oil of Cinnamon is widely used in perfumes, cosmetics and scented exotic gifts.

MAIN MARKETS

USA & Mexico are the main markets for Ceylon Cinnamon. Colombia, Equador, Peru, Spain, Gautemala, Chile and Bolivia are the other countries which consume a considerable amount of Ceylon Cinnamon. Sri Lanka has an immense potential to penetrate into niche market segments in the International market. Sri Lanka's exports represent 41.13% of world exports for this product, its ranking in world exports is 1(Trademap2013).

BRANDING OF CEYLON CINNAMON

Branding Pure Ceylon Cinnamon and promoting it as a global brand in the target market is critical to highlight the key characteristics of Ceylon Cinnamon and differentiate Cinnamon from Cassia to gain comparative advantage. Accordingly, Ceylon Cinnamon has been introduced to the international market as a branded product called "Pure Ceylon Cinnamon" which reflects a combination of the unique characteristics discussed earlier. EDB has completed the registration of 'Pure Ceylon Cinnamon' trademark in Europe and USA and obtained registration certificates from both countries.

Ceylon Cinnamon is known to offer plenty of health benefits, including the following.

Health Aspect of the Cinnamon: Therapeutic effect of cinnamon against diabetic and hypertension is now well established. Polyphonic called cennamatannin, a proanthocyanaidins found in cinnamon is responsible to the above effects.

At present Cinnamon is widely used as a food ingredient, in the pharmaceutical preparations & in the cosmetics industry world wide. Being high in antioxidants it is good for overall health. Volatile oil of Cinnamon is widely used in perfumes, cosmetics and scented exotic gift.

 Recent studies have found that cinnamon may help control blood sugar levels. In 2003, for example, Diabetes Care found that people with type 2 diabetes who took 1, 3, or 6 grams of cinnamon reduced their fasting blood glucose levels by 18–29 percent, and also reduced triglycerides by 23–30 percent. It also reduced LDL cholesterol by 7–27 percent, and total cholesterol by 12–26 percent.

Alzheimer’s Disease - According to a 2009 study, extracts of Ceylon cinnamon inhibited the formation of the proteins and filaments that are the hallmark of Alzheimer’s disease. Researchers isolated a certain flavonoid (proanthocyanidin) from the cinnamon and determined it had the majority if the inhibitory properties.

Cancer - One animal study found that a particular component in cinnamon impaired the proliferation of cancer cells and slowed tumor growth. A second study published in 2010 also found that cinnamon extracts were directly linked with anti-tumor effects.

Anti-inflammatory - A study from South Korea found that compounds from cassia cinnamon had promise as an anti-inflammatory agent, with potential in treating dyspepsia, gastritis, and inflammatory diseases.

Anti-microbial. Several studies have indicated that cinnamon has the ability to fight off bacteria. One published in 2007, for example, found that even low concentrations boosted the activity of antibiotic “clindamycin.” Study authors wrote that the results suggested that cinnamon could be used in combination therapy against certain stubborn strains of bacterial infections.

As far as other health benefits related to cinnamon, such as weight loss, the research is still limited. A scientific analysis published in 2010 reviewed the studies published to date, and concluded that cinnamon has anti-inflammatory, antimicrobial, antioxidant, antitumor, cardiovascular, cholesterol-lowering, and immunomodulatory effects. It added that animal studies have demonstrated strong blood-sugar-lowering properties, and that cinnamon as an adjunct to the treatment of type 2 diabetes is a “most promising area.”