According to statistics from the Vietnam Pepper and Spice Association (VPSA), in September 2025, Vietnam exported 7,433 tons of cinnamon, worth 17.9 million USD. Compared to August, export volume and value decreased by 19.5% and 22.1%, respectively. However, compared to the same period in 2024, Vietnam’s cinnamon exports recorded an increase of 15.6% in volume and 3.7% in value.
From the beginning of the year to the end of September 2025, Vietnam’s total cinnamon exports reached 90,478 tons, with a value of 228.3 million USD. Compared to the same period last year, this result represents a 30.5% increase in volume and a 17.5% increase in value. International market demand for Vietnamese cinnamon remains stable despite short-term fluctuations in September.
China, one of its main competitors, also recorded an upward trend in exports. According to statistics from the International Trade Center (ITC), in August 2025, China exported 5,365 tons of cinnamon, an increase of 28.2% compared to last month. China’s key export markets for cinnamon include Pakistan (1,101 tons), the UAE (657 tons), and Iran (637 tons).
Vietnam owns over 180,000 hectares of cinnamon.
The competition in the global cinnamon market is becoming increasingly intense, as both Vietnam and China are boosting production and expanding their consumption networks. In the context of signs of global demand recovery, the Vietnamese cinnamon industry is expected to maintain its growth momentum, aiming for sustainable exports in the final months of the year.
Vietnam is currently among the top three countries in the world for cinnamon production and export, along with Indonesia and China. According to the Ministry of Agriculture and Rural Development, the country has about 170,000–180,000 hectares of cinnamon cultivation area, mainly concentrated in Yen Bai, Quang Nam, Quang Ngai, Lao Cai, and Thanh Hoa.
Cinnamon is not only the main source of income for tens of thousands of households in mountainous areas but also a product with high export value. Cinnamon bark is commonly used in the food processing, pharmaceutical, cosmetic, and natural flavoring industries. Meanwhile, cinnamon essential oil has a high cinnamaldehyde content and is preferred in the production of pharmaceuticals and high-end fragrances.
In addition, the cinnamon trunk and branches are utilized to produce handicrafts and bio-pellets, contributing to the reduction of resource waste.
The global trend toward green consumption and organic products is opening up significant opportunities for Vietnam’s cinnamon industry. Many growing areas have achieved international organic certification (Organic EU, USDA Organic), which helps increase export value and expand markets to the US, EU, Japan, and South Korea.
With its advantages in essential oil quality, spiciness, and distinctive aroma, Vietnamese cinnamon is gradually establishing its position on the world spice map.
In the coming time, if there is a good combination of sustainable development, deep processing, and building a brand for the raw material region, cinnamon can completely become one of Vietnam’s billion-dollar agricultural export products.