Yen Bai Pressed Cassia is a premium cinnamon product, crafted by pressing carefully selected fresh cinnamon sticks into thick, solid sheets that preserve the rich aroma and essential-oil content characteristic of the Yen Bai highlands. Thanks to the cool year-round climate and nutrient-rich hillside soil, the cinnamon develops thick, uniform bark—ideal for traditional pressing methods.
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 top-quality raw material, farmers are advised to cultivate cinnamon on well-drained hillsides, maintain moisture with natural leaf mulch, and use organic fertilizers. Pruning and gentle pest management help the trees develop thick, uniform, essential-oil-rich bark. At harvest, the best sticks are selected and pressed into sheets according to standardized techniques, ensuring proper thickness, elasticity, and natural aroma.
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For export, Yen Bai Pressed Cassia is packed according to international standards: moisture-proof, impact-resistant, and food-safe packaging. Each shipment is inspected for moisture, weight, and essential-oil content before shipping. Transportation strictly follows international container and logistics standards, preserving the product’s quality upon arrival and meeting the expectations of demanding markets such as Europe, North America, and Japan.
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Cassia (Cinnamon) Manufacturing Process by Vinapro
Step 1
Harvesting Cinnamon Bark
Step 2
Cleaning
Step 3
Peeling
Step 4
Pressing
Step 5
Drying & Sorting
Step 6
Quality Check & Packing
Mr.Shahriar Reza
Head of Purchasing Department
Mr.Behnam Mirzaei
Head of Purchasing Department