The Jewel of Yen Bai – Exceptionally Rich in Oils, Elegantly Crafted & Export-Grade Excellence.
Cultivated in the fertile paddies of Ben Tre province, our Cinnamon embodies the perfect balance of texture and aroma. Each grain is meticulously selected, milled, and polished to meet the highest international standards.
| Property | Specification |
|---|---|
| Roll | 80-90% |
| Length | 8cm |
| VO | 3% |
| Moisture | ≤ 10% |
| Oil content | ≥4% |
| Admixture | ≤ 0.5% |
| Mesh | #60 |
| Lead content | <1ppm |
| Treatment | ETO |
| Parameter | Specification / Limit |
|---|---|
| E.coli | Negative |
| Salmonella | Negative |
| Aerobic Plate Count | 130 cfu/g |
| MOQ | 1*20ft |
| SAMPLE | 250 - 500g |
| LEAD TIME | 10 -15 days (Available products) |
| PAYMENT | LC / TT |
| PORTS | HCM – Cat Lai |
20ft: 25 - 28 MT | 40ft: 25 - 28 MT (usually used for small packaging)
| Size (kg) | Size (lbs) | PAPE bag | BOPP bag | PP bag | Jumbo bag |
|---|---|---|---|---|---|
| 1 kg | 2 lbs |
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| 2 kg | 4–5 lbs |
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| 5 kg | 9–10 lbs |
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| 10 kg | 20–25 lbs |
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| 20–25 kg | 40–50 lbs | — |
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| 40–50 kg | 100 lbs | — |
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| 500 kg – 1 MT | 1,100–2,200 lbs | — | — | — |
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Every shipment is documented step-by-step — from schedule verification to loading report delivery.
| Document | Qty |
|---|---|
| Full sets of original Bill of Lading | (3/3) |
| Commercial Invoice issued by the Seller | 01 original |
| Packing list issued by the Seller | 01 original |
| Certificate of origin Form B | 01 original |
| Phytosanitary Certificate issued by Plant Protection Department of Ministry of Agriculture & Rural Development | 01 original |
| Fumigation Certificate | 01 original |
| COA (Certificate of Analysis) | 01 original |
| Health Certificate | 01 original |
| Insurance Certificate | 01 original |
Hand-selected, extra-thick quills with a rich, uniform appearance.
High essential oil content provides an intense, sweet, and complex aroma.
Traditional sun-drying preserves flavor and reduces moisture uniformly.
Ethically sourced and packed for direct international supply.
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Cinnamon is harvested from linked growing regions once trees reach harvestable maturity (typically 5–8 years), the point at which the bark's essential oil content peaks. Bark is peeled directly on-site during the harvest season (early and late rainy season) and transported quickly to preserve freshness and oil content.
| Harvest Season | Two harvest cycles per year, typically early rainy season (March–April) and late rainy season (August–September). |
| Tree Maturity | Trees harvested at 5–8 years old to ensure sufficient oil content and bark thickness. |
| Regional Sourcing | Raw material sourced from linked growing regions in Yen Bai, Lao Cai, and Quang Nam. |
| Traceability | Traceable by sourcing region and harvest date. |
Fresh bark is inspected and sorted by thickness, length, and oil quality, then cleaned of outer moss and debris. Damaged, undersized, or low-grade pieces are separated out at this stage to ensure only quality bark moves forward for shaping.
| Bark Sorting | Sorted by thickness, length, and visual/oil quality straight after peeling. |
| Cleaning & Scraping | Outer layer (moss, bark dust, debris) scraped and cleaned off. |
| Grade Separation | Low-grade, damaged, or undersized pieces separated from export-grade bark. |
| Time Control | Sorting and cleaning completed within 24–48 hours of harvest to preserve oil content. |
Sorted bark is shaped while still pliable — rolled into quills (single or double-rolled sticks) for cinnamon sticks, or kept in flat pieces destined for grinding into cinnamon powder. Rolling is done by hand or with light forming tools to achieve a uniform, tight roll.
| Rolling Method | Hand-rolled or lightly formed into single or double quills. |
| Diameter Control | Rolled to consistent diameter and length per export grade. |
| Flat-Piece Allocation | Bark intended for powder kept flat and set aside for grinding after drying. |
| Uniformity Check | Visual check for consistent roll tightness and shape before drying. |
Shaped bark is dried under controlled temperature and airflow to reach export-standard moisture (below 13%), locking in aroma and preventing mold. Dried sticks are graded by length, thickness, and oil content; bark intended for powder is ground to the required particle size (mesh size) and screened for uniformity. Products are tested for microbiological safety and pesticide residue before moving to packing.
| Drying Control | Naturally air-dried or heat-controlled drying; moisture ≤ 13%. |
| Oil Content | Essential oil content (cinnamaldehyde) of at least 1–4% depending on product grade. |
| Grinding (cinnamon powder) | Ground to mesh size (40, 60, 80, 100 mesh) per order. |
| Microbiological & Residue | Testing Tested for microbiological safety and pesticide residue per import-market standards. |
Finished cinnamon sticks are bundled by weight and length, then packed in cartons or sacks per customer requirement. Cinnamon powder is packed in kraft/PP bags or vacuum-sealed pouches to protect aroma and moisture level. Products are exported to key markets across India, the Middle East, the United States, and Europe.
| Bundling & Packing | Sticks bundled by weight/length; powder packed in kraft/PP bags or vacuum-sealed pouches. |
| Packaging Standard | Cartons or sacks for sticks; moisture-barrier packaging for powder. |
| Certifications | Certified to HACCP and ISO 22000; can meet Organic/Kosher requirements on request. |
| Shelf Life & Distribution | Sticks: 24 months, powder: 12–18 months; exported to industrial importers and retail distributors worldwide. |
Access comprehensive data sheets, microbiological analysis, volatile oil reports, and official export documents.
Quality Standards OverviewDownload documents verifying: Volatile Oil content (>3.0% Cassia), Moisture (<13.5%), Aflatoxin & Salmonella levels.
Download a concise summary of current market prices, logistical challenges, and tariff information.
DOWNLOAD SQIN GUIDEIdeal for initial assessment.
Comprehensive documents available above.