Cinnamon, a member of Lauracees family, -Cinnamonum zeylanicium-, is indigenous to India and Sri Lanka. Cinnamon is the most ancient of spices. Of the two varieties, only the Ceylan actually produces the spice. While naturally a toll tree, when commercially exploited, the tree is severely pruned to keep it short. The tree prefer hot and humid climates.
The bark is harvested only once every two years. The oil extracted from the leaves of the cinnamon plant may also be used as a perfum.
The average yield from a cinnamon plantation is around 180 to 220 kg/ha of cinnamon sticks in complete form, and 60-65kg/ha of cinnamon chips, destined for processing into powder.
In Madagascar, cinnamon is produced on the east coast, south of Tamatave. It's also produced commercially in Sri Lanka and The Seychelles..
The seasons for exportation is between october and november