Quality Standards: Key to the Development of Sri Lanka’s Cinnamon Industry

Cinnamon is a major spice export product for Sri Lanka. In 2017, cinnamon accounted for about 54% of total spice exports and 8% of agricultural exports. After over a decade of development, Sri Lanka has established a dominant position in the global cinnamon market, followed by Indonesia, China, and Vietnam. Statistics indicate that Sri Lanka holds around 90% of the international market share for pure cinnamon.

As a global market leader, meeting the appropriate quality standards poses a significant challenge for Sri Lankan cinnamon exporters. In 2019, the Sri Lankan government mandated that exporters must pass quality control tests and obtain product certification at the point of export. Those who do not pass must improve their operations within 12 months to elevate product quality to meet the standards.

The primary export markets for Sri Lankan cinnamon are Colombia, Ecuador, Bolivia, and India. Over 90% of the cinnamon is exported in the form of quills or sticks, while exports of cinnamon oil and cinnamon leaf oil are much lower. Therefore, improving the quality standards of cinnamon bark is crucial for maintaining its competitiveness in the international market.

Standards for Cinnamon Products and Processes

The Sri Lanka Standards Institution (SLSI) has established that Ceylon cinnamon must meet the standard SLS 81:2010. The focus of the standard is primarily on product appearance, categorized into “fine” and “coarse” grades.

The fine grade is referred to as “Alba,” which commands a significantly higher market price, while the coarse grades are known as “Mexican” and “Hamburg.” Classification standards include factors like the diameter and color of the bark.

International cinnamon standards include guidelines from the European Spice Association (ESA) for herb and spice quality, the American Spice Trade Association (ASTA) for cleanliness, Good Agricultural Practices (GAPs), Hazard Analysis and Critical Control Points (HACCP), and ISO 22000:2005.

Quality Issues Facing the Sri Lankan Cinnamon Industry

Quality control issues in cinnamon exports mainly involve producers, collectors, and exporters.

At the production level, limited techniques for production, storage, and peeling lead most processors to focus on efficiency rather than product quality awareness.

In the collection phase, product testing and classification lack appropriate quality standards. Producers export processed cinnamon products to collectors, who have certain requirements regarding moisture content and appearance. However, testing relies heavily on manual inspection. Furthermore, the price of cinnamon is primarily determined by collectors, who set classification levels based on individual experience rather than scientific standards.

In the export phase, exporters face challenges such as a shortage of high-quality products and the high costs of maintaining international quality certifications. Most export markets require cinnamon products to be clean, with low microbiological risk. However, there is a lack of quality standard requirements throughout the processing, collection, and storage stages, making it difficult for exporters to find high-quality products.

Strategies

It is essential to conduct training on quality standards that encompasses producers, collectors, and exporters within the cinnamon supply chain. At the producer level, promoting advanced techniques for peeling and washing, along with fostering a quality-conscious mindset among processors, will enhance product quality. For collectors, improving storage and transportation systems and adopting technical quality inspection methods is necessary. At the export level, the government should implement incentive measures and favorable policies to encourage exporters to align their products with international standards, thereby maintaining Sri Lanka’s leading position in the global cinnamon market.