News Bar: Randima Exporters has won the first place in providing the finest and highest quantity of cinnamon for USA in 2010 and 2011.
What is Cinnamon?
Cinnamon is increasingly becoming an important and potential foreign exchange earner and it is the most important spice in Sri Lanka.

Cinnamon originated in the Sinharaja forest range and in the hill country. But laer the cultivation had been shifted to the other areas as a commercial crop. Large areas of cinnamon cultivation are now being confined to the coastal area from Negombo to Mathara and some areas in the Ratnaputa District. it grows at all levels of elevations in wet and intermediate zones of the Island.

The districts that lie along the Southern Coastal belt are ideal for better cinnamon cultivation. An average annual rainfall of 1250-2500 mm and a temperature of 30 degrees centigrade is more favorable for cinnamon.

Cinnamon cultivation is spread over 1072 Grama Niladhari divisions in 40 Divisional secretary divisions in the Southern Province and consist of 70619 parcels with and extent of 19029 Hectares
Cinnamon Extent in Sri Lanka.
The survey of agricultural and livestock conducted by the Department of Censes & Statistics (1992/93) shows that the number of parcels and their extent of cinnamon cultivation in Sri Lanka is 93767 and 24678 Hectares, respectively, out of which 70619 parels and 19029 Hectares are in the Southern Province. they are showing that 77% of cinnamon extent in the Island is in the Southern Province.

Cinnamon can be harvested three times in two years. After harvesting, peeling the bark of cinnamon stems is done by using specially prepared small knives. When the peeling is over the bark is packed in 42 inches long quills. These quills are dried indoors, before trying into the bundles of 45 kg in weight for marketing.
Cinnamon leaf oil extracted from cinnamon leaves and cinnamon bark oil is extracted from cinnamon bark.
From among the cinnamon products importing countries Maxico and USA are ranked as first and second respectively.

Plant Description and Cultivation Other Names
Cinnamon is from a tropical evergreen tree of the laurel family growing up to 7m (56 ft) in its wild state. It has deeply-veined ovate leaves that are dark green on top, lighter green underneath. The bark is smooth and yellowish. Both the bark and leaves are aromatic. It has small yellowish-white flowers with a disagreeable odour that bear dark purple berries. It prefers a hot, wet tropical climate at a low altitude. Cultivated plantations grow trees as small bushes, no taller than 3 m (10 ft), as the stems are continually cut back to produce new stems for bark. The outer bark, cork and the pithy inner lining are scraped off and the remaining bark is left to dry completely, when it curls and rolls into quills. Several are rolled together to produce a compact final product, which is then cut into uniform lengths and graded according to thickness, aroma and appearance.   Ceylon Cinnamon, True Cinnamon
French: cannelle
German: Ceylonzimt, Kaneel
Italian: cannella
Spanish: canela
Chinese: yook gway
Indian: dal-chini, darchini, dhall cheene
Sinhalese: kurundu
Tamil: karuvappadai

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