A practical processing journey in Vietnam
Introduction
Vietnam is one of the world’s major producers of cassia cinnamon.
At DU CHI Import Export, we believe that understanding the entire journey — from cinnamon seedling to export-ready product — is essential to ensuring quality, transparency, and trust for our buyers.
This article introduces the real and practical process of cassia cinnamon production in Vietnam, based on manual handling, natural drying, and careful packing, rather than heavy industrial machinery.
Step 1: Cinnamon Seedlings & Plantation
Cassia cinnamon begins with healthy seedlings grown in suitable mountainous regions of Vietnam.
The trees are planted in areas with natural rainfall, fertile soil, and favorable climate conditions.
Cinnamon trees usually take 5–7 years to reach maturity before harvesting, allowing the bark to develop strong aroma and oil content.
Step 2: Cultivation & Natural Growth
During the growth period, cinnamon trees are cultivated using traditional farming methods.
No chemical additives or artificial enhancers are used in the growing process.
The long growing cycle contributes to:
- Strong cinnamon aroma
- Natural color
- Stable bark thickness
Step 3: Harvesting
Cinnamon harvesting is done manually by experienced workers.
Trees are harvested at the right maturity stage to ensure optimal quality.
After cutting, the bark is carefully peeled from the wood and prepared for further processing.
Step 4: Peeling & Initial Shaping
Fresh cinnamon bark is peeled and shaped according to product type:
- Cassia sticks (rolled cinnamon)
- Cassia split cinnamon
This step requires skill and experience, as proper shaping affects the final appearance and market grade of the product.
Step 5: Natural Drying
After shaping, cinnamon is dried using natural sun-drying or air-drying methods.
Drying is a critical step to:
- Reduce moisture
- Prevent mold
- Preserve natural aroma
Moisture levels are monitored to meet export requirements.
Step 6: Sorting & Grading
Once dried, cassia cinnamon is manually sorted and graded based on:
- Length and thickness
- Appearance
- Cleanliness
- Uniformity
Defective or broken pieces are removed to ensure consistent quality for export.
Step 7: Cutting & Final Processing
Dried cinnamon sticks or splits are trimmed and cut according to customer specifications.
This includes size adjustment and final selection before packing.
All processing is done carefully without complex machinery, allowing better control over product quality.
Step 8: Packing for Export
Cassia cinnamon is packed according to export standards, commonly:
- 10kg or 20kg per carton
- Inner PE or PP bags upon request
- Customized packing based on buyer requirements
Cartons are sealed, labeled, and stacked properly for shipment.
Step 9: Container Loading & Shipment
Finished cartons are loaded into clean and dry containers under supervision.
Proper stacking ensures product safety during transportation.
Shipment is arranged with full export documentation, including:
- Commercial Invoice
- Packing List
- Certificate of Origin (C/O)
- Phytosanitary Certificate (if required)
Quality Control Throughout the Process
Quality control is carried out at every stage:
- Moisture checking before packing
- Visual inspection for cleanliness
- Weight and packing verification
- Pre-shipment inspection upon request
Our approach focuses on consistency, transparency, and reliability.
Honest Processing, Reliable Supply
At DU CHI Import Export, we believe that honest processing is more important than complex machinery.
Our strength lies in:
- Manual selection
- Natural drying
- Flexible processing
- Clear communication with buyers
We welcome buyers to request photos, videos, samples, and specifications before placing orders.
Contact Us
Looking for a reliable cassia cinnamon supplier in Vietnam?
📩 Contact us for quotations, specifications, and samples.
📦 Bulk orders and container shipments available.
