Overview
Vietnam is the world's third-largest producer of cinnamon (cassia), with annual production of about 40,000 tonnes of bark and about 20,000 tonnes of essential oil. Vietnamese cinnamon is known for its strong aroma and high essential-oil content, and is used worldwide as a spice and as a pharmaceutical and cosmetic raw material. The cultivated area reaches about 150,000 hectares.
Growing regions and areas
Yen Bai province is Vietnam's largest cinnamon-growing area, accounting for about 60% of national production. "Yen Bai cinnamon" has geographical indication (GI) protection, and branding is advancing. Lao Cai province、Quang Nam province is also an important growing area. Ethnic-minority communities in the northern mountains continue to preserve traditional cultivation and processing techniques.
Cultivation methods and harvest season
Cinnamon trees allow the first bark harvest 10–15 years after planting. The harvest season is concentrated in the September-to-November dry season, when the bark is stripped and sun-dried. Essential oil is distilled from the leaves and twigs. It requires long-term cultivation, but in return it also contributes to sustainable forest management.
Exports and market trends
Vietnamese cinnamon has annual export value of about US$300 million. The main destinations are India, the US, the EU, and Japan. Besides bark, it is exported in the form of cinnamon powder and cinnamon essential oil. Demand for organic-certified cinnamon is rising, and efforts are being made to expand sales in the premium market.
Connections with Japan
Japan is an important destination for Vietnamese cinnamon, with demand as a raw material for traditional Chinese medicine (cassia bark). Its use as a spice is also increasing in the confectionery and baking industries. Products meeting Japanese quality standards are imported steadily, with strict management of pesticide-residue testing.
