Yen Bai Broken Cassia is produced from naturally fractured cinnamon bark pieces collected during harvesting and primary processing. Despite their irregular size, the pieces retain the full aroma, high essential-oil concentration, and warm reddish-brown color typical of Yen Bai cinnamon. Due to its purity and consistent oil content, Broken Cassia is highly favored for powder production, oil extraction, and various food-processing applications.
Cinnamon of Vinapro is produced from high quality Cinnamon, carefully selected before processing. The stages of the production process are strictly controlled by the ISO 22000: 2005, HACCP (Hazard Analysis and Critical Control Points) System, to provide clean, packaged Cinnamon products. Carefully have high nutritional value, both convenience and safety for the health of consumers.
To ensure high-quality raw materials, Yen Bai farmers follow sustainable cultivation practices: selecting vigorous seedlings, planting on well-drained hillsides, and maintaining soil health through natural ground cover. Organic fertilization, proper pruning, and gentle pest management promote the development of thick, oil-rich bark—an essential foundation for premium Broken Cassia.
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For export, Yen Bai Broken Cassia is packed according to international standards with moisture-proof, mold-resistant, and food-safe packaging. Each shipment undergoes strict inspection for moisture level, size grading, impurities, and essential-oil content before container loading. International logistics procedures guarantee that the product preserves its aroma and quality upon arrival, meeting the stringent requirements of markets such as Europe, North America, and advanced Asian countries.
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Cassia (Cinnamon) Manufacturing Process by Vinapro
Step 1
Harvesting Cashew nuts materials
Step 2
Drying and Classifying size
Step 3
Steaming
Step 4
Removing Dry and Shave
Step 5
Peeling and Ramming
Step 6
Check quality and packing
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