Amidst the majestic mountain ranges of Trà Leng, every cinnamon harvest season brings with it the anticipation of the local people. This is when the cinnamon forests become bustling, as people begin their harvest after many years of diligent care. For the Ca Dong, Xơ Đăng, and Mơ Nông ethnic groups, cinnamon is a crop that brings economic value and is deeply intertwined with their lives, production practices, and the traditions of many generations.
Cinnamon Season Arrives, Trà Leng Mountains Buzz with Life
Unlike many short-term agricultural crops, cinnamon requires many years of growth before it can be harvested. Therefore, each cinnamon season is the result of a persistent cultivation process, from selecting seeds, weeding, protecting trees, to preserving the cinnamon forests from the impacts of weather.
When entering the harvest season, people often choose the appropriate time to peel the cinnamon bark, as this is when the bark is easiest to separate from the tree trunk and achieves the best quality. Across the mountain slopes, the image of diligent people working amidst the spreading aroma of cinnamon has become a familiar beautiful sight in Trà Leng every season.
After harvesting, the cinnamon bark is pre-processed, dried, or further processed into various products. Each stage requires experience and meticulousness to preserve the natural aroma and distinctive quality of Quế Trà Leng.
Cinnamon Trees Provide Livelihoods for Many Households
For many families in Trà Leng, cinnamon is an important source of income, contributing to improving their lives and motivating people to stay connected to the forest. The value of the cinnamon tree comes from its bark, leaves, branches, and essential oil, helping to enhance economic efficiency and reduce waste during exploitation.
In recent years, the development of cinnamon raw material areas associated with OCOP products has opened up many more opportunities for local people. From traditional raw materials, many products such as cinnamon sticks, cinnamon powder, cinnamon essential oil, and handicrafts have gradually been brought to market, contributing to enhancing the value of Trà Leng cinnamon trees.
Developing cinnamon trees in a sustainable direction also creates conditions for people to raise awareness of caring for and protecting forests and building long-term livelihoods right in their homeland.
Cinnamon Harvest Season Contributes to Preserving Trà Leng's Identity
Each cinnamon season is not merely a time for harvesting agricultural products but also reflects the connection between humans and nature and the cultural values preserved through many generations. From cinnamon cultivation experience, harvesting techniques, to product processing methods, all contain indigenous knowledge passed down within the community.
Today, the cinnamon forests have also become a highlight in Trà Leng's experiential tourism development. Tourists have the opportunity to learn about the cinnamon cultivation and harvesting process, feel the distinctive aroma spreading through the mountains and forests, and listen to stories about the local people's cinnamon farming.
Each harvest season therefore carries more meaning than just a crop. It is a season of labor achievements, of faith in a sustainable development direction, and also an occasion for Quế Trà Leng to continue asserting its value, contributing to promoting the image of Trà Leng as a land rich in cultural identity and economic potential.
