Valorising cinnamon crop residue: Hydrochar production for sustainable agriculture and carbon emission mitigation.
Ranasinghe RADRA, Kavindi GAG, Liu W, Gao G, Tharanga KHGM
Soil Health
Cinnamon leaf scraps you'd compost can be converted into a long-lived soil amendment that locks carbon underground for over a century while feeding the next generation of seeds.
When cinnamon leaves are cooked in pressurized water at high temperatures, they transform into a crumbly material called hydrochar that can be mixed into garden soil. Unlike regular charcoal-based amendments, this water-processed version holds onto more nitrogen—a key plant nutrient—and has a slightly acidic pH that suits many garden plants. It also neutralizes the natural compounds in cinnamon that would otherwise slow seed sprouting, making it a practical way to recycle crop waste while building healthier soil.
Key Findings
Hydrochar yield ranged from 49–67% depending on temperature and time, far exceeding biochar yields below 30%, meaning more usable material from the same waste.
Hydrochar retained over 1.6% nitrogen compared to only 0.8% in biochar, making it a richer slow-release nutrient source for plants.
Hydrochar produced at 260°C for 60 min can store an estimated 442 kg CO₂ equivalent per tonne with a mean carbon residence time of 111 years.
chevron_right Technical Summary
Researchers turned cinnamon leaf waste into hydrochar—a charcoal-like soil amendment made with hot water instead of fire—and found it retains more nitrogen and has a lower pH than conventional biochar, while still suppressing plant toxins and boosting seed germination.
Abstract Preview
Thermal conversion of crop residue into soil amendment is a negative emission technology used in circular agriculture. However, limited research has explored the large amounts of crop residues, lik...
open_in_new Read full abstractAbstract copyright held by the original publisher.
Species Mentioned
Was this useful?
Chloroplast Genome Editing Eliminates Gluten Immunogenicity in Triticum aestivum
It could mean that people with celiac disease — roughly 1 in 100 worldwide — may one day safely eat bread made from real wheat, without sacrificing the taste...
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, in particular sweet and savoury dishes such as biscuits, breakfast cereals, snack foods, bage...