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Culinary Truth’s Cinnamon
by Capital for the Marginalized Ltd.December, 2010
© reserved
Sri Lanka topographical Map, brown high, green jungle or shrub; showing Matara city, capital of Matara District
Cinnamon Plantation
More Cinnamon cultivation
New leaves on a cinnamon bush
A Traditional Cinnamon Caste Worker and Family
Traditional worker – child labor
Traditional workers peeling cinnamon – need child labor
Traditional worker uses all purpose knife to remove outer bark
Another place - traditional workers removing outer bark
Traditional worker slits inner bark (the cinnamon) unhygienic & unhealthy
Another place – traditional worker peeling off inner bark (permanent ‘V’ observed between toes of older workers)
Traditional drying of inner bark (cinnamon) unhygienic
Traditional workers stuff the cinnamon sticks (semi dried roll with pieces)
Close up of traditional way of stuffing good bark with inferior
Traditional SULFUR Fumigation of rolled cinnamon (closed chamber process continues till all the cinnamon is yellow in color – open air restores original color in about 3 months)
Traditional producers bring their cinnamon to traders in minimum 50 Kg bundles of 48 inch sticks (Trading oligopoly sets a narrow price range at any time)
A Trader weighs his purchase (note uneven bundles, colors)
The long & big bundles inside Trader’s store for export (Sizing and Mixing is done outside Sri Lanka)
EU Food standard Factory in Growing Fields that supplies Culinary Truths Solely
Our modern hygienic worker cuts stick from natural organic cultivated plant
Antiseptic Footbath at entrance to factory
Cinnamon bush branches are hygienically washed at entry to factory
University designed tool and workbenches used when removing outer bark
Well paid and happy factory worker using special tools to remove bark
Women factory workers can beat the bark removed branch prior to peeling inner bark using Prof Weerasinghe’s social innovation award winning mechanical invention
Beaten branch’s inner bark is slit and peeled easily by special tool
Historic FIRST of hygienic healthy factory produced long unstuffed cinnamon peel of still fresh sap-wet inner bark just hours from cutting in field
Close Up of cinnamon Peeling: the key process
Women work in safe circumstances for 8 hour factory day; A far cry from the traditional men only working 16 hours a day in dirt & misery
Cinnamon starts to dry and curl rapidly in our hygienic factory
Cinnamon still fresh are cut to market sizes
Drying is done immediately in the factory
Drying is completed in 6 to 8 hours depending on weather conditionsHygiene and speed mean that Sulfur Fumigation is not needed.
Freshly Dried Culinary Truths Cinnamon – Natural, Healthy, Organic and Hygienic
Produced by Happy Workers; here having a tea break on company time
Natural Healthy Environs + Healthy Work Functions + Factory Wages = HAPPY WORKERS
Some Culinary Truths workers take time off for a visitor’s camera
Factory workers enjoying a tea break
Factory workers are happy to pose for visitors during their tea break
Happy Workers wave goodbye to interested visitor team to their factory
Culinary Truths sells cinnamon in these forms: Sticks, Pieces and Powder
Packaging on estate factory early manufacture by Culinary Truths
Early Packaging Culinary Truths on estate site
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