The genus Cinnamomum

132 K.R. Dayananda, U.M. Senanayake and R.O.B. Wijesekera
stem. A longitudinal line is then drawn on the bark from end to end with a sharp
pointed knife. A similar line is drawn on the opposite side of the bark. By skillfully
maneuvering the knife, two equal halves of long bark are peeled off from either side of
the stick (Fig. 5.3a).
The bark halves are packed one inside the other until cigar like quills are obtained.
The worker sits with a board and a measuring stick 107 cm long, to which is attached
a wooden lifter (known in the local language as ‘Pethi Kotuwa’). The compound quill is
assembled on the board (Fig. 5.3b). When it has reached the required length the end
is trimmed with scissors and it is gently lifted and kept on the mat for drying. The
hollow inside of the quill is then packed with pieces of thin bark, which are unsuitable
for forming a single quill. The prepared quills are arranged in rows suspended by ropes
and dried in the shade for a few days. They are never dried in direct sunlight. The dried
bark turns a pale yellow colour. Sometimes the bark is fumigated with sulphur dioxide
to obtain a uniform yellow colour and to kill any insects and microorganisms in the
quills. The dried bark is quite hard and can be handled without much breakage. The
moisture content at this stage will be about 10%. They are then packed in polythene
lined jute bags.
Cinnamon quills prepared by experienced peelers are of uniform thickness from end
to end. They have a characteristicly smooth skin and uniform yellow colour. The dried
quills are tightened into small bundles, each bundle containing about 30–40 quills.
The edges are then trimmed, making them ready for marketing (Fig. 5.4).
Cinnamon quills produced in Sri Lanka are specially designated as Ceylon Cinnamon,
as there are differences in the flavour quality of the product. Products produced in
Seychelles and Madagascar are also found in the market and are named accordingly.
Dark brown patches found on the surface of quills are called foxing. Depending on the
amount of foxings, size and colour they are graded. Quills free from foxing are considered
to be the best.
After systematic grading the cinnamon quills are exported. The characteristics
considered for the grading of Sri Lankan cinnamon quills are given in Annex 5.1. It is
significant that grading is carried out by the exporter and not by the producers. The
finest and smoothest quality quills are graded as (00000) five zeros and the coarsest as
zero (0). Over-matured barks are generally coarser and producers obtain an advantage
in terms of weight. However, since high quality five zero quills fetch the highest price,
producers should be induced to supply the better quality quills without consideration
of weight. Another grade called Alba, fine thin bark rolled in to pencil like quills, are
also produced for special export orders.
Cinnamon Products
As discussed earlier, cinnamon quills represent the most valuable product originating
from the cinnamon bush. However, there are several other by-products generated
during the processing of quills (Fig. 5.5). They are classified into three major commercial
groups.
Quillings
Quillings are made from broken pieces and splits of all grades of cinnamon quills. The
main characteristics of quillings are their shapes and sizes. The aroma and taste of