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Cinnamon harvesting and processing

( Update: 02/10/2014 )

For high-cinnamon forest: After 15-20 years, started planting to harvest. There are two seasons peeled Cinnamon: Cinnamon spring strip into 2-3 months, for a good quality and peel cinnamon collected at the end of July the first 8 months before the harvest, slice a piece of tree bark makes near water and do not go up on nutrition, so that peeling cinnamon bark from the trunk, peeling process easier. If the stem is too large, to add to the housing bubble two weeks away from the body. How to peel: specialized knife used to peel cinnamon, cut a round shell in the trunk horizontal position 50-60cm ground, then cut a round less than 40cm from the top, between the two rounds cut a straight line along from the top down, use a knife to peel peeling slightly separated. Continue cutting upwards within the shell until the end.

After harvesting cinnamon bark (peeled) 1, to enhance care for the stems sprout and grow strong after 10 years with the 2nd harvest.

For low-cinnamon forest: After 3-5 years, the plant can be harvested. Choose the best tree to cut, about l / 3 of the total number of trees per harvest. Felling trees take root shell, 3 years after the second cut, 3 years later firmly secures 3rd Each receiver can harvest fresh shell 1.2-1.5 tonnes per hectare. Later, kept tightly harvested annually in this way, the average yield could reach 1 to 1.2 tons of fresh shell / ha. 16-20 year old tree can reach a diameter of 20-25cm, shoots into the trunk of the body about 8-14, the period beginning on the strongest growth. Cinnamon harvested 70-80 years, until the peaches grow slowly removed the old original old and new cinnamon plantation.

Cinnamon processing

Processing dried cinnamon bark: collection of fresh shell, spread out the field and then dried in the sun down to bring bundles of bundles 20-25kg drying. Drying custom design to small-scale growers produce a usually dry enough for 5-10 kg of fresh bark. Empirically dried cinnamon spread a layer of rice bran to the bottom of the oven, tea water spray on both ends of the shell bundle, put the bundle husband tight, squeezed up together, gone on the bran layer is then coated with a sack on top so as not to for cinnamon evaporation drying out. Just brewed so during drying, after 21 days, then unloaded from the oven cinnamon. Drying temperature 70-75 ° C.

Distillates: The parts of the plant can be taken away from cinnamon oil, cinnamon bark, but the value is higher, so rarely used to store which mainly used in medicine. Picking the basil, dried out, bundle into bundles of about 10 kg, sit in a warehouse, storing taken 1 month after oil.

Not picking basil in the spring and before peeling cinnamon.

Besides distillates leaves in the autumn when the trees stop growing, pruning small branches cut can also be used for distilling oil well.

How to take cinnamon oil as well as take some aromatic oils in general, but to note the separation of oil and do. Cinnamon oil is heavier than water, will be obtained after taking a mixture of water and cinnamon oil. Heavier oils sink to the bottom, but need some time to keep quiet about oil completely, if so where low temperature deposition process for faster and more thorough. Above water separator to recover cinnamon oil underneath. Separated filtrate still a small amount of cinnamon oil, taking into see sweet, slightly spicy and very warm hearted, weight collected for sale to collectors as the basis of medicine.

Preservation of cinnamon products

After drying, cinnamon bark neatly classified in barrels or bundles of plastic bags. Not to cinnamon bark cracked cinnamon reduces quality. Cinnamon oil potentially corrosive metals, oil obtained by distillation should be put into the glaze bucket or plastic container food. Oil Tanks closed country needs, can thin layer of water above the oil to limit evaporation while preventing contact with air oxygen. Dried cinnamon bark oil and cinnamon oil should be stored in a dry, cool and avoid direct sunlight.
 

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