The genus Cinnamomum

make it easier to climb and to avoid damaging the bark. For peeling the bark, people tie
a string around the stem and big branches at a distance of 40–50 cm for marking. Sharp
knives and chisels are used to cut the bark around stem and branch. Two such round cuts
are made 40 cm apart. The bark is then cut in longitudinal strips 40 to 50 cm apart with
a sharp knife. These strips are then peeled off using knives or bamboo splits. In the
south, prior to harvesting, a circle of bark of 5–10 cm wide from the base of the trunk
is taken for facilitating the subsequent peeling. Afterwards people use rattan to tie
around the trunk for making a ladder for climbing. The peeling is done from the top
downwards in strips 40–50 cm long and a convenient width (40–50 cm). People avoid
cutting down the trees because then the peeling becomes difficult. After peeling the
trunk and big branches, the tree is cut down for collecting the bark from smaller
branches and branchlets. Leaves are also collected for distillation (Khoi, 1991).
In China
Chinese Cassia 163
In China, cassia is grown as a coppiced bush and harvested like Sri Lankan cinnamon,
by cutting above the ground level initially four to five years after planting and every
three to four years thereafter. The strongest shoots are sometimes retained for growing
and later used for seed and cassia bud production. Bark is extracted from cut stems as
in the case of cinnamon. The main shoots are ringed at intervals of 30–60 cm or else
cut into pieces. Longitudinal slits are then made and the bark is then separated by using
a special type of curved knife. The bitter tasting outer bark is then scrapped of and the
bark is dried in sun. On drying the bark turns brown and curls into a hollow tube
or quill. Quills are tied into bundles. In cases where peeling is difficult, the bark is
chipped off from the stem (often together with a piece of wood) and dried in the sun.
Such chips give inferior quality cassia.
The two types of harvesting techniques prevalent in China and Vietnam in effect produce
two different products that differ in appearance, texture and quality. This difference
in appearance and quality might be one reason for regarding Vietnam cassia as the product
of a different species. The Chinese product is more similar to Ceylon (Sri Lankan)
cinnamon of commerce, as this product is collected from four- to five-year old shoots. On
the other hand the Vietnam product is collected from trees almost 15 years older, and
the bark is much thicker which has a more pungent taste and stronger flavour.
Cassia buds (Kuitsz) are the dried immature fruits, which includes calyx and often
pedicel. Cassia buds are harvested from trees left uncut in plantations or from wild
trees during October–November, and are then dried in the sun or shade. Leaves for
distillation are collected from cut shoots and from prunings of excess foliage from
standing trees. The main harvest season is June–July, when the oil yield is highest.
Large mature leaves are said to yield the best quality oil (Weiss, 1997). Often small
twigs and branchlets are also mixed with leaves for distillation. Harvested leaves are
allowed to partially dry before distilling.
Handling After Harvest
After peeling, the bark must be dried immediately by spreading it on bamboo screens
0.7–0.8 m high in well aerated areas during the day and at night they must be kept covered
to avoid rainwater entering the bark and adversely affecting its quality. For uniform
drying of both surfaces the bark is occasionally turned over until the drying is complete.