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GLOBAL
WARMING
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NEGATIVE WEATHER
CONDITIONS
AFFECT US
ALL
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After
a
dry
2009
marked
by
the
El
Niño
phenomenon,
Indonesia
is
experiencing
an
abnormal
amount
of
rain
during
the
2010
“dry
season”.
Normally,
the
rainy
season
begins
in
the
”-ber”
months
(September/October...),
and
finishes
in
March.
The
dry
season
usually
spans
from
April
to
September.
Rain
began
to
fall
in
December
2009
-
three
months
later
than
usual,
and
fairly
continuous
throughout
the
first
6
months
of
2010.
It
is
estimated
that
69%
of
the
archipelago’s
land
will
be
affected
by
these
unusual
climatic
conditions.
Higher
than
normal
sea
surface
temperatures
and
the
meteorological
phenomenon
called
La
Niña
in
the
Pacific
Ocean,
are
identified
as
the
most
likely
causes
for
this
unusual
weather
situation.
Whoever
still
doubts
Global
Warming
might
want
to
reconsider…
Higher
than
normal
rainfall
is
already
having
significant
impact
on
prices
for
numerous
food
staples
(e.g.
rice,
chili,
onions),
as
well
as
common
spices
(e.g.
Ginger,
Cinnamon,
Nutmeg),
Ginger
and
Tumeric
harvests
have
been
significantly
delayed.
In
addition,
the
constant
rain
is
making
the
natural
drying
process,
necessary
for
the
production
of
many
spices
such
as
cinnamon
bark
a
nightmare.
Tripper’s
QC
people
have
recently
been
measuring
moisture
levels
up
to
21%,
which
is
much
higher
than
normal
for
the
month
of
July.
Farmers
and
collectors
at
origin
are
grappling
with
the
problem
of
how
to
dry
the
barks
in
the
forest
when
it
rains
every
day.
The
looming
risk
is
that
if
the
rainy
season
resumes
in
October,
as
it
is
supposed
to
the
odds
are
that
Indonesia
will
have
no
dry
season
in
2010.
If
this
happens,
supply
of
raw
materials
might
be
seriously
hampered
and
we
will
most
likely
see
higher
prices
on
the
market.
Cinnamon
Bark
prices
which
normally
increase
mildly
during
the
first
quarter
of
the
year
have
just
shot
up
17%
during
the
single
month
of
August.
Looking
at
the
chart
below,
one
doesn’t
need
to
be
a
rocket
scientist
to
figure
out
the
trend.
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Cinnamon
KF
Raw
Mat
2010
Price
Fluctuations
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Olivier
Bernard
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CINNAMON – A Functional
Ingredient
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Cinnamon is a promising
ingredient
for controlling diabetes &
weight
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Researchers at
the
University of
California in
Santa
Barbara say that
cinnamon has an
insulin-like
activity that
can
make the body’s
insulin more
effective,
thereby
enhancing blood
sugar control
and
preventing the
body
from producing
excess insulin.
Although some
dietary
supplement
companies are
beginning to
offer
cinnamon based
products,
mainstream
manufacturers
have
yet to catch on
to
the trend,
indicating more
room
for future
product
expansion.
In the 1980s,
research
revealed
that
carbohydrate
restriction was
not
a useful way to
manage diabetes.
Instead, a
reduction
in saturated fat
intake and the
consumption of
food
that aided blood
sugar control
such
as unrefined
carbohydrates
and
protein proved
to be
more effective.
Cinnamon, with
its
blood sugar and
blood lipid
balancing powers
is
considered to
fit
well into this
concept as a
functional
ingredient in
certain food
categories. It
would
be easy for
cinnamon
to be used in
making
diabetic baked
goods, and this
category
accounts
for a large
percentage of
total
diabetic food
sales.
Even though it
is
commonly used as
a
flavoring agent,
cinnamon remains
underutilized as
a
functional
weight
management
ingredient in
packaged foods.
such
as shakes and
bars.
Combined with
other
ingredients in
products that
boost
metabolism (burn
calories)
cinnamon
adds value for
keeping blood
sugar
levels on an
even
keel. In some
weight
management
products,
cinnamon is a
key
ingredient
credited
with supporting
safe
and sustainable
weight loss by
curbing
cravings.
As more
consumers
demand natural
functional
ingredients,
cinnamon’s
future in
the dietary
supplement and
weight
management
sector looks
promising.
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TRIPPER
NEWSLETTER/Issue 6/September
2010/Pg1 of 2
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