Sri Lanka's Ambitious Plan to Enhance Cinnamon Exports

Colombo, Dec 28 (NationPress) The Cinnamon Development Department of Sri Lanka has set an ambitious target to increase the nation's annual cinnamon export earnings to $500 million within the next few years, up from the present $250 million.

As reported by local media on Saturday, Janaka Lindara, the chairman of the Cinnamon Development Department, indicated that Sri Lanka produces around 25,000 metric tonnes of cinnamon each year, with approximately 19,000 metric tonnes designated for export.

To enhance production, the country plans to extend cinnamon farming into the North Central and North Western provinces, according to Lindara.

Sri Lanka is also focused on solidifying its position in international markets such as China and the European Union. The department is advocating for the creation of value-added cinnamon products to maximize foreign exchange revenue, as reported by the Xinhua news agency.

Previously, on July 10, 2019, Sri Lanka was recognized as the largest exporter of cinnamon globally, based on an international market survey, local media have reported.

The survey titled 'Cinnamon Market Growth, Trends and Forecast 2019-2024', conducted by ResearchAndMarkets.com, highlighted that demand for Sri Lankan cinnamon has surged in countries such as Mexico, the United States, Peru, Bolivia, Chile, and Guatemala.

The primary importing nations of Sri Lankan cinnamon include Mexico, the United States, Peru, Colombia, and Ecuador.

The survey also noted that Sri Lanka has emerged as the fourth-largest producer of cinnamon worldwide.

In terms of production, the Asia-Pacific region leads globally, with Indonesia contributing nearly 40 percent of total output.

In 2018, Indonesia was identified as the top cinnamon producer, followed by China, Vietnam, and Sri Lanka.

The Sri Lankan government has recently announced initiatives to enhance cinnamon production on the island, aiming to target international markets.

Cinnamon is a spice that has been valued for its medicinal properties for millennia.

Recent scientific studies have begun to affirm many of the potential health benefits linked to cinnamon.

This spice is primarily utilized as an aromatic condiment and flavoring agent in a diverse range of cuisines, sweet and savory dishes, breakfast cereals, snacks, bagels, teas, hot chocolate, and traditional recipes.

The delightful aroma and flavor of cinnamon stem from its essential oil and its main component, cinnamaldehyde, along with various other compounds including eugenol.