The genus Cinnamomum

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Cultivation and Management of Cinnamon 129 Anonymous (1996b) Cinnamon Cultivation and Processing, Technical Bulletin No. 5. Department of Export Agriculture, Sri Lanka. Coppen, J.J.W. (1995) Cinnamon oils (including cinnamon and cassia). In Non-wood Forest Products 1/Flavours and Fragrances of Plant Origin, FAO, Rome, pp. 7–15. Ibrahim, J. and Goh, S.H. (1992) Essential oils of cinnamon species from Peninsular Malaysia. J. Essential oil Research, 4, 161–171. Krishnamoorthy, B. and Rema, J. (1994) Air layering of cassia (Cinnamomum aromaticum Nees). J. Spices and Aromatic Plants, 3, 48–49. Mini, P.M., John, C.Z., Samsudeen, K., Rema, J., Nirmal Babu, K. and Ravindran, P.N. (1997) Micropropagation of Cinnamomum verum (Brecht and Presl.). In S. Edison, K.V. Ramana, B. Sasikumar, K. Nirmal Babu and J. Eapen Santhosh (eds) Biotechnology of Spices, Medicinal and Aromatic Plants, Indian Society for Spices, Calicut, India, pp. 35–38. Nirmal Babu, K., Ravindran, P.N. and Peter, K.V. (1997) Protocols for Micropropagation of Spices and Aromatic crops, Indian Institute of Spices Research, Calicut, Kerala, India, p. 35. Rai, R.V. and Jagadishchandra, K.S.J. (1987) Clonal propagation of Cinnamomum zeylanicum by tissue culture. Plant Cell Tissue and Organ. Culture, 9, 81–88. Rema, J., Krishnamoorthy, B. and Mathew, P.A. (1997) Vegetative propagation of major spicesa review. J. Spices and Aromatic Crops, 6, 87–105. Senanayake, U.M. (1977) Ph.D. Thesis. The Nature, Description and Biosynthesis of Volatiles of Cinnamomum spp. University of New South Wales, Australia. Singh, V., Dubey, O.P., Nair, C.P. and Pillai, G.B. (1978) Biology and bionomics of insect pests of cinnamon. J. Plantation Crops, 6, 24–27. Wijesekera, R.O.B., Ponnuchamy, S. and Jayewardene, A.L. (1975) Cinnamon – Ceylon Institute of Scientific and Industrial Research (CISIR), Colombo, Sri Lanka, p. 48.
5 Harvesting, Processing, and Quality Assessment of Cinnamon Products K.R. Dayananda, U.M. Senanayake and R.O.B. Wijesekera Introduction Cinnamon plants are grown as bushes. When plants are two years of age they typically measure about 2 m in height and about 8–12 cm at the base. At this stage they are ready for harvesting. The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil (Fig. 5.1). The most commonly produced product is cinnamon quills. The term quills is defined as scrapped peel of the inner bark of mature cinnamon shoots, joined together by overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels which is thereafter dried first in the sun and thereafter in shade for a certain length of time. Quillings are broken pieces and splits of all grades of cinnamon quills. The feather like pieces of inner bark consisting of shavings and small pieces of bark left over from the quill-making process are called featherings. Cinnamon chips are obtained from rough unpeelable bark scraped off from thicker stems. Cinnamon leaf and bark oils are obtained by distilling the leaf and bark separately. Harvesting and Preparation of Shoots for Peeling The harvesting of cinnamon shoots is undertaken by skilled workers. Mature shoots are coppiced or cut back to a height of about 5–8 cm from the ground. Two to three crops are taken annually depending on the rainfall. The bark is relatively easy to remove immediately after the rainy season. The most valuable products are obtained from the bark of the cinnamon tree. Removal of the bark is a traditional process, requiring considerable skill and is normally done by trained peelers. Shoots that are sufficiently mature are selected for harvesting and the side branches are pruned off about three months before harvesting. These shoots are cut at the base by an inward cut, which encourages sprouting from the outside portion of the stump. The freshly harvested sticks are carried to the peeling shed. Several tools are used to remove bark from the stick with minimum damage (Fig. 5.2). These tools include: (a) a curved knife for scrapping the outer dead bark surface; (b) a knife having a point on one side for ripping side branches; (c) brass or wooden rod to loosen bark; (d) a specially designed pointed knife to remove the loosened bark. 0-415-31755-X/04/$0.00 $1.50 © 2004 by CRC Press LLC
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Cinnamon and Cassia The genus Cinna
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Cinnamon and Cassia The genus Cinna
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This volume is dedicated to Prof. (
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viii Contents 10 Pests and diseases
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x Contributors Subhan C. Nath Regio
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xii Preface to the series compounds
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xiv Preface When we approached the
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1 Introduction P.N. Ravindran and K
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French Casse, Canefice, Canelle de
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Introduction 5 were accomplished sa
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Introduction 7 It seems quite proba
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Introduction 9 rose to 450,000 kg.
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Introduction 11 Sri Lanka has been
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Introduction 13 ISO (1977) Oil of c
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Botany and Crop Improvement of Cinn
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(a) (c) Botany and Crop Improvement
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Indian cassia leaves (known as ‘T
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1 2 Botany and Crop Improvement of
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Table 2.4 Stomatal characteristics
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1 3 4 Collenchyma Stone cell Phloem
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Table 2.6 Microscopic characteristi
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(k) Medullary 2 cells wide, radiall
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1 7 1a 7 Wood anatomy 4 6 2 2a Bota
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(a) (b) Morning Botany and Crop I
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1 2 3 4 6 8 9 Botany and Crop Impro
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viability is completely lost (Kanna
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Other tissue culture studies Botany
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Table 2.11 Bark and leaf oil consti
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Table 2.13 Growth and yield paramet
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Little crop improvement work has go
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Page 96 and 97: Botany and Crop Improvement of Cinn
Page 98 and 99: Chemistry of Cinnamon and Cassia 81
Page 104 and 105: Table 3.4 Volatile constituents ide
Page 110 and 111: HO Chemistry of Cinnamon and Cassia
Page 116 and 117: -Humulene 1.30 0.57 0.12 1.40 -Cube
Page 118 and 119: 1 3 2 4 4 5 7 6 8 10 9 12 11 13 14
Page 120 and 121: 1147 Isoborneol 0.36 0.55 1158 Born
Page 124 and 125: opportunities lies in the new centu
Page 126 and 127: R OH 4 HO O O O OH Chemistry of Cin
Page 132 and 133: p-Cymene 13 21.35 0.82 -Copaene 0.4
Page 134 and 135: (E)-cinnamyl acetate 0.1 0.2-2.2 -3
Page 136 and 137: Annex 3.3 The chemical structure of
Page 138 and 139: 4 Cultivation and Management of Cin
Page 140 and 141: Figure 4.2 Field plantation of cinn
Page 142 and 143: the age of three to four months exc
Page 144 and 145: Cultivation and Management of Cinna
Page 148 and 149: HARVESTED CINNAMON Cutting Extracti
Page 150 and 151: (a) (b) Figure 5.3 (a) Cinnamon pee
Page 152 and 153: Chips Harvesting, Processing, and Q
Page 154 and 155: cassia oils, is obtained from disti
Page 156 and 157: KETTLE FURNACE Harvesting, Processi
Page 158 and 159: the oleoresin is stored in suitable
Page 160 and 161: Grades The Cinnamon bark shall have
Page 162 and 163: Quality of Reagents Unless specifie
Page 164 and 165: Cinnamon powder Harvesting, Process
Page 166 and 167: Table 5A.5 Chemical requirements Ha
Page 168 and 169: Harvesting, Processing, and Quality
Page 170 and 171: Special protection information Resp
Page 172 and 173: Ash Refer to Annex 5.3. Acid insolu
Page 174 and 175: Chinese Cassia 157 Figure 6.1 Cinna
Page 176 and 177: Figure 6.2 A 15-year old plantation
Page 178 and 179: Chinese Cassia 161 careful harrowin
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Page 182 and 183: Adulterations and substitutes In ea
Page 184 and 185: Chinese Cassia 167 various regions
Page 186 and 187: Table 6.4 Insect pests of cassia ci
Page 188 and 189: Chinese Cassia 171 Table 6.5 Compos
Page 190 and 191: Trace Methyl eugenol Trace Benzoic
Page 192 and 193: Table 6.9 Comparative percentages,
Page 194 and 195: Chinese Cassia 177 (3-5°C) or due
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Chinese Cassia 179 curing diseases
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Chinese Cassia 181 different parts
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Chinese Cassia 183 Kashiwada, Y., N
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7 Indonesian Cassia (Indonesian Cin
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propagation is possible through cut
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Indonesian Cassia (Indonesian Cinna
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Figure 7.3 Separation of bark by be
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the branch. The mycelium layer pene
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Table 7.4 The yield and characteris
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Conclusion In spite of the fact tha
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8 Indian Cassia Akhil Baruah and Su
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Indian Cassia 201 pollen dehiscence
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Indian Cassia 203 Ecology and distr
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Table 8.1 Physico-chemical characte
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Indian Cassia 207 Table 8.4 Composi
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References Indian Cassia 209 Anonym
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9 Camphor Tree K. Nirmal Babu, P.N.
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Sub-specific division of C. camphor
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Camphor Tree 215 succession species
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The condenser is the most bulky and
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Table 9.1 Relation between age of t
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Table 9.3 Yield of camphor and oil
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Camphor Tree 223 Yu-Sho oil: Specif
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Ketones and oxides: Camphor, piperi
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Camphor Tree 227 20 Citronellyl ace
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Table 9.12 Chemical composition (%)
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Camphor Tree 231 Table 9.14 Yield a
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Camphor Tree 233 Table 9.18 Physico
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Camphor Tree 235 To prevent bed-sor
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Camphor Tree 237 Chopra, R.N., Chop
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10 Pests and Diseases of Cinnamon a
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Family: Dermestidae Evorinea hirtel
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Pests and Diseases of Cinnamon and
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Leaf webber (Orthaga vitalis) Pests
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C. malabatrum Meliola beilschmiedia
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11 Pharmacology and Toxicology of C
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Anti-inflammatory action Pharmacolo
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Pharmacology and Toxicology of Cinn
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Table 11.1 Antibacterial effects of
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Table 11.2 Antifungal activity of c
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12 Economics and Marketing of Cinna
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Economics and Marketing of Cinnamon
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Table 12.7 US imports of whole cass
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Japan Economics and Marketing of Ci
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Table 12.14 US exports of cassia an
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Table 12.16 World exports of cinnam
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Table 12.20 US imports of cassia oi
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S t 0.37Y t 0.63S t1 Economics an
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13 End Uses of Cinnamon and Cassia
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Table 13.3 Typical western pickling
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End Uses of Cinnamon and Cassia 315
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Table 13.9 Relative flavour intensi
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Cinnamon - in perfumes and beauty c
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Chinese Cassia Chinese cassia - as
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14 Cinnamon and Cassia - The Future
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Cinnamon and Cassia - The Future Vi
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Table 15.1 Chemical composition of
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Table 15.3 Constituents of leaf oil
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cloves. Leaves measure 3-12 1.5-4
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C. deschampsii Gamble C. deschampsi
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Table 15.7 Composition of essential
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Other Useful Species of Cinnamomum
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Table 15.9 Compounds identified in
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C. sulphuratum Nees Other Useful Sp
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Table 15.13 Percentage composition
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location 90 physico-chemical proper
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mass spectrometric studies 97 extra
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metabolic studies 267 sedative effe
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The genus Cinnamomum

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