By Umar Nsubuga
Cinnamon farming is a largely untapped but promising sector in Uganda, offering local farmers the opportunity to benefit from a growing demand for natural spices both within Africa and internationally.
While cinnamon has been valued globally for its aromatic and medicinal properties, many Ugandan farmers are still learning how to harness the full potential of this spice.
By focusing on value addition, farmers can significantly increase their income, transform cinnamon into a range of profitable products, and appeal to various market segments.
Twaha Kakooza, a commercial farmer in Kayunga says value addition in cinnamon farming goes beyond simply harvesting and selling raw bark.
It involves processing the cinnamon into forms that attract higher prices and more diverse buyers, from individual consumers to wholesale and export markets.
Through steps like drying, grinding, packaging, and even creating products like cinnamon oil, soaps, and lotions, farmers can expand their offerings and establish a sustainable, resilient business model.
The first step in adding value to cinnamon, Kakooza explains, is in the processing. Farmers can harvest the bark from cinnamon trees and sell it directly, but with some additional effort, they can create several high-value products.
“Drying the cinnamon properly is key,” Kakooza advises, as well-dried cinnamon retains its quality and aroma, making it more appealing to buyers.
He has developed a drying process that involves sun-drying the bark on raised racks, which helps avoid contamination and retains the bark’s natural oils.
Beyond cinnamon powder, Kakooza has experimented with creating additional products to cater to niche markets.
He produces cinnamon sticks, which are highly popular in teas and traditional medicinal applications, and cinnamon oil, a concentrated product extracted from the bark, known for its therapeutic uses and aroma.
For farmers interested in cinnamon, Kakooza recommends starting with small-scale production while researching market trends and processing techniques.
He believes that adding value requires patience and a willingness to learn, but the rewards are worth it.
“Ugandan farmers have the potential to dominate the cinnamon market in East Africa,” he says.
He encourages farmers to reach out to agricultural extension services, which often provide training in processing techniques, marketing, and export readiness.
Kakooza also suggests that farmers look into forming cooperatives to share resources like drying and grinding equipment, which may be expensive for individual farmers.
Through cooperatives, farmers can jointly invest in machinery and packaging materials, thereby reducing costs and enhancing their bargaining power, he explains.
