Quality of cinnamon quills exported from Sri Lanka: The role of extension services to improve quality of product

Abstract

Cinnamon is one of the major spices exported from Sri Lanka. More than 90 percent of the total production is exported to Latin America, USA and EU. With WTO regulations operating, Sri Lankan cinnamon quills exporters have to face problems in maintaining international quality standards for exports to EU and Latin America. This study mainly forcusses the need for proper quality management of cinnamon quills exported from Sri Lanka. A survey was conducted in Matara district, covering 50 cinnamon farmers, from Hakmana, Kumburupitiya and Mulatiyana DS areas, covering 4 Grama Niladhari Divisions, in the Matara district of Sri Lanka. Matara district has about 7,926 ha of cinnamon lands, which is close to 28.88% of the island total extent (27,440 ha). The multi-stage random sampling procedure was adopted to select farmers. The study examined the processing technology used, problems in grading, storage, and skilled labour availability, and information sources on processing for cinnamon quills. Results revealed that mainly traditional technology was used in processing cinnamon manually. About 94% of farmers used hired labour for harvesting and processing cinnamon, while 72% of them faced problems of availability of skilled labour. It was found that growers and hired labourers lacked skills in processing technology due to unavailability of training opportunities and lack of interest to participate. Farmers were not interested for participating in training programs or even obtaining information on processing because they were not directly involved in processing activities. It was found that hired labourers lacked processing skills. This was mainly due to insufficient training and knowledge about training programs. The study revealed that 80% of growers did not properly dry the cinnamon peel to attain the standard moisture content for storage. Also, only 6% of the growers were harvesting the cinnamon bark at the correct maturity stage, thus resulting in poor quills production. Only 20% of farmers had good sanitary conditions for storage of processed quills, while majority of farmers (92%) did not practice any grading of final product. About 85% of farmers were applying sulfur dioxide smoke for storage of processed quills at more than twice the recommended levels. Study showed that only 8% of growers obtained information about sulfur use from extension services. This has resulted in low quality cinnamon quills production. The Department of Export Agriculture should focus on extension strategies, through its’ cluster village program to target cinnamon processors (especially hired labourers) to improve production of quality processed cinnamon quills and grading for the export markets.