Cinnamon harvest season in Xuan Ai Commune is more than just a time of work; it’s a celebration, an age-old tradition rooted deeply in our land and hearts. For nearly 200 years, our ancestors have passed down the knowledge and love for the cinnamon tree, or as we affectionately call it, the ‘cay vang xanh’ and ‘cay hanh phuc’. This precious tree is not only our livelihood but also a symbol of happiness and prosperity.
The Rich History of Cinnamon in Xuan Ai
Nestled in the cool, mountainous region of Northwest Vietnam, Xuan Ai Commune is the birthplace of cinnamon farming in our country. The Dao ethnic people were the first to plant this ‘green gold tree’ nearly two centuries ago. Over time, the tradition has grown, and today, we nurture over 6,000 hectares of cinnamon forest, with 2,000 hectares certified organic under both EU and US standards. Our commitment to organic farming ensures that we use no pesticides or herbicides, and all weeding is done manually, emphasizing our deep respect for the land.
Understanding the Cinnamon Harvest Season
Cinnamon harvest season is a carefully orchestrated process that occurs twice a year: in spring (February to March, known as ‘que xuan’) and autumn (late July to early August, known as ‘que thu’). Each season has its unique characteristics, but autumn is particularly prized for its higher essential oil content. This oil, which makes up 3-5% of Vietnamese cassia, is what gives our cinnamon its distinctive fragrance and potency.
The Art of Harvesting Cinnamon
From the first year, young seedlings are carefully nurtured. By the time they reach five years, we begin to harvest leaves and small branches for essential oil, providing early income. As the trees mature, we thin the forest and selectively peel the bark from the strongest trees. By the age of eight to ten, the bark is ready for full harvest. We test the readiness by peeling a small section; if it comes off cleanly, the tree is ready. A week before the full harvest, we carefully cut a ring around the base to reduce moisture, enhancing the bark’s quality.
There are two primary methods of harvesting: the full harvest, where the entire tree is cut down, or selective harvesting, where we peel sections over several years on older, valuable trees. The full harvest is more common, yielding substantial financial returns, around 500-700 million VND per hectare. Afterward, we replant new seedlings, continuing the cycle of life.
A Sustainable Cycle: Nothing Goes to Waste
In the world of cinnamon farming, nothing is wasted. The premium bark from the trunk becomes cinnamon sticks, while branches are split, and scraps are ground into powder. Leaves and twigs are distilled into essential oils, wood is used for furniture or firewood, and even stumps and roots are crafted into oil or handicrafts. Each part of the tree finds a purpose, embodying the essence of sustainability.
Join Us in Celebrating the Harvest
Cinnamon harvest season is a time of hard work, but also one of joy and satisfaction. It connects us to our roots, to the land, and to each other. As we peel back the bark, we also reveal the story of our community and our commitment to preserving this tradition for future generations.
We invite you to learn more about our story, and explore the rich array of products we offer directly from our hands to yours. Visit our Vietnamese cinnamon collection and bring a piece of our heritage into your home. Let the warmth of our cinnamon enrich your life as it has ours.