The sun is just peeking over the hills of Xuan Ai Commune, painting our golden green forests in warm hues. Right now, I’m wrapping my fingers around a steaming cup of tea, with that lovely scent of cinnamon swirling in the air.
What’s Happening on the Cinnamon Farms This Month?
Autumn is here, and it’s one of the most bustling times for us cinnamon farmers in Lao Cai. Harvesting is in full swing, and if you wander closer, you’d hear the rhythmic sound of knives gently peeling cinnamon bark from trees, a skill that requires both care and precision (I won’t pretend I knew this when I started).
We’re blessed with the cool, crisp mountain air that dances at altitudes between 200 to 1000 meters, perfect for producing our Vietnamese cinnamon, with its rich oil content. During these months, the bark holds more essential oil, turning our efforts into green gold, or ‘cay vang xanh’ as we fondly call it. This season, we hope for a good yield, which brings us to our next focus: cinnamon export from Vietnam.
How Does Autumn Affect Cinnamon Quality?
Autumn’s cool and dry climate is ideal for cinnamon trees, making the bark richer and more flavorful. And with nature’s touch, this results in a higher concentration of essential oils. This time, as we sun-dry the bark on bamboo racks, the warm breezes help in locking in that sweet, spicy aroma. We gently peel the bark and lay it to dry for up to seven days. The autumn harvest promises peak quality, with the bark reaching its best oil content of 3-5%.
This meticulous process ensures that our cinnamon, destined for markets around the world, stands out in taste and aroma. I often find myself amazed at how a simple piece of bark can carry so much history and joy.
Cinnamon Export from Vietnam: Why Now?
This season is crucial for the cinnamon export from Vietnam. It’s during these months that we prepare our best batches for shipping. The demand peaks as the world craves the warmth cinnamon brings to autumn and winter delicacies. Our collective efforts ensure that our cinnamon reaches kitchens globally, preserving the richness of our lands in every sprinkle.
Exporting at this time helps showcase the quality that autumn harvest offers — it’s when our cinnamon carries its most distinctive character. We’re committed to selling direct, bypassing middlemen to ensure a fair price for farmers and a genuine product for you.
5 Steps to Prepare Our Cinnamon for Export
- Harvesting: Selecting mature trees and skillfully peeling the bark.
- Drying: Laying the bark out under the sun on bamboo racks.
- Sorting: Classifying the bark based on quality and thickness.
- Processing: Turning bark into sticks, splitting branches, or grinding into powder.
- Packing: Carefully packaging for shipment, preserving freshness.
Every step is a testament to the hard work of our community, the Dao ethnic people, who were the first to plant these trees. Our cinnamon’s journey from tree to table involves care and tradition, and it’s this dedication that ensures quality from farm to export.
What Sets Our Cinnamon Apart?
When it comes to cinnamon export from Vietnam, it’s not just about quantity but the soul we put into every piece. Our region boasts over 6,000 hectares of cinnamon forest, with Xuan Ai alone having 2,000 hectares certified organic. This authenticity and commitment to quality enable us to bring a unique product to the global market.
As you savor a dish seasoned with our cinnamon or warm your hands around a spiced latte, remember that it carries the essence of a small village in Northwest Vietnam. Check out our story to learn more about the journey it takes from our hills to your home.
In wrapping up, this period marks a pivotal phase for us. Cinnamon export from Vietnam peaks during these months, allowing us to connect our rich tradition with global demand. Whether you’re here for a visit or enjoying our cinnamon from afar, know that each flavor-filled note you taste is crafted by hands steeped in history and love.