Cinchona lost their plants when a wave took them off their ship. The Dutch sent Justus Hasskarl who brought plants that were then cultivated in Java from 1854. The English explorer Clements Markham went to collect plants that were introduced in Sri Lanka and the Nilgiris of southern India in 1860. The main species introduced were "Cinchona succirubra" or red bark, as its sap turned red on contact with air, and "Cinchona calisaya". The alkaloids quinine and cinchonine were extracted by Pelletier and Caventou in 1820. Later two more key alkaloids, quinidine and cinchonidine were identified and it became a routine
Bark bread known from the 1890s, and in Finland "pettuleipä" (literally "pinewood-bark bread") was produced as ersatz bread during the Finnish Civil War of 1918. Finger sized twigs and branches were collected from deciduous trees and shrubs, and the bark split and the inner bark (the phloem and sometimes the vascular cambium) collected while still fresh. The yellow or green inner bark (depending on tree species) was dried over open fire, in an oven or dried in the sun for a few days. A mortar or mill was used to grind the bark to a fine powder to add to the flour.