Safeguarding True Cinnamon: Rapid DNA Authentication to Protect Quality and Fair Trade

What is it about?

Cinnamon is a globally esteemed spice; however, it is frequently compromised by adulteration with inferior quality substitutes, which threatens both its quality and authenticity. This research introduces a rapid and reliable DNA-based method known as Barcode High-Resolution Melting (Bar-HRM) to accurately differentiate true Ceylon cinnamon (Cinnamomum verum) from its major adulterants, along with the fungal contaminant Aspergillus flavus. This molecular diagnostics-based dual-function test, coupled with intricate cinnamon biology, outshines conventional morphological and chemical identification methods. Hence, our proposed methodology serves as a powerful analytical tool that empowers consumers, industries, and regulatory authorities to verify the authenticity of cinnamon products with high accuracy and reliability.

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Why is it important?

Sri Lanka has long been recognized as the premier exporter of true cinnamon, a distinction it has maintained for centuries. Beyond its economic significance, Ceylon cinnamon is deeply woven into Sri Lanka’s cultural identity, heritage, and global reputation. However, the prevalence of adulteration poses a significant challenge, not only misleading consumers but also infringing upon fair trade principles and threatening the livelihoods of local farming communities. By facilitating rapid and accurate authentication, our Bar-HRM method enhances consumer confidence, strengthens export potential, and contributes to the preservation of the Ceylon cinnamon legacy. This initiative signifies Sri Lanka’s proactive stance in leveraging advanced scientific methodologies to safeguard and perpetuate the legacy of Ceylon cinnamon, ensuring its integrity in international markets.

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