Dilmatty Chairman and CEO Dilhan C. Fernando recently launched his Genesisty and Cinnamon experience at Colombo’s Historical Genesis facility. It is the same place where his father, Meryl J. Fernando, began producing dilmatty 40 years ago. The launch, attended by tourism stakeholders, chefs and sustainability advocates, marked a major shift in how Sri Lanka positions its heritage products (Ceylon Tea and Ceylon Cinnamon) for global recognition.
Dilhan Fernando, working on the gathering, said Genesis retains a deep, symbolic and practical importance to the company. It is not only the birthplace of the Dilma brand, but it is now a revitalization site. This is an experiential space to demonstrate the value of Sri Lanka’s most iconic exports. He said Genesis is consistent with his father’s vision to empower the tea industry and give back to the country through meaningful social enterprises.
Fernando pointed out that his father was the first tea grower in the producer country to bring single-origin value-added tea directly to the global market. The move ensured that the economic benefits of the product remain within Sri Lanka and support workers and communities. Today, Dilma’s philosophy continues to fund education, biodiversity restoration, and support for a variety of highly capable youth across the country.
Currently, according to Fernando, cinnamon needs the same approach. Despite its long-standing value, dating back to 1000 BC and once considered more valuable than gold, Ceylon Cinnamon has not received a legitimate recognition in the modern market. The reasons for this are lack of understanding and strategic positioning. He explained that true Ceylon cinnamon has quite different flavors, aromas and health benefits compared to Cassia, a cheaper and more common alternative that is often mistakenly sold as cinnamon.
Through Genesis, Dilma aims to educate consumers, chefs and even suppliers about the fundamental differences between Cassia and Ceylon Cinnamon. The center is designed not only as an exhibition hall, but also as a sensible and educational experience that allows visitors to engage in both tea and cinnamon stories, from cultivation to final products. Fernando says these two products are central to three major global consumer trends: natural health, credibility and exploration of flavors, all areas where Sri Lanka excels.
He explained that Genesis also serves as a sustainability hub to host artists, thinkers and young people, focusing on issues such as climate, biodiversity, and social entrepreneurship. Already, the facility supports hackathons, student-driven innovation and community-centric discussions. In his words, “Genesis represents an effort to connect Sri Lankan talent and natural resources with global opportunities through better storytelling and deeper awareness.”
Malik Fernando, chairman of the Sri Lanka Tourism Alliance and director of the glorious Ceylon, added that the launch of Genesis is important from a tourism perspective. He said that while Sri Lanka’s nearby Indian Ocean destinations offer beach-focused luxury, Sri Lanka’s strength lies in its diversity in culture, food, nature and heritage. He said products such as tea and cinnamon are deeply embedded in the country’s history and identity.
Peter Kurvita, a chef and television personality in Sri Lanka, Australia, also spoke at the event, highlighting the need for emergency education and regulatory reforms around Cinnamon. Kurubita spoke passionately about the misrepresentation of cassia as cinnamon in almost every kitchen in the world. He said that even top chefs often don’t recognize the difference, as most sourcing is driven by cost rather than quality.
Curbita recommended a form of appellation control, like French champagne, to protect Ceylon Cinnamon’s identity. He said store buyers routinely choose cassia at 6 USD per kilo instead of Ceylon Cinnamon, which is sold for around 20 USD per kilo. However, he says that most recipes use cinnamon in grams rather than kilo, so the actual price difference between the food is small, but the difference in quality and health impact is important.
Ifam Nizam
