Browsing by Author "Balamurali, B."

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    Determinants of the Level of Value Added Product Exportation in Tea Industry of Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2016) De Silva, D.A.O.C.; Kaliyadasa, P.E.; Amarakoon, A.M.C.; Balamurali, B.
    Tea industry plays a vital role in Sri Lankan economy. Sri Lanka is still holding its' reputation in the global tea market though it is associated with number of problems like declining productivity, increasing cost of production, declining world share of production and continuous increase of price in Colombo auction etc. Those problems of the industry should be addressed in order to increase the country's revenue from tea exportation as bulk tea and Value Added Tea (VAT). In this context, VAT will become an important determinant of the future of Ceylon Tea industry as the global market trends changes towards value addition. Therefore objective of the study was to identify the determinants that affect the level of value added product exportation at different levels. The research was carried out in Colombo district with 32 tea exporters. A structured questionnaire was used to collect primary data. Secondary data for the study was gathered from statistical bulletins, annual reports, research papers, survey reports and other related documents. Tobit regression analysis was conducted to find the determinants. The result of the study revealed that there are six factors which significantly affect the level of value added product exportation in tea industry. Those were scale of exportation (small scale), bilateral agreement, brand ownership, number of new market approaches, and investment on research and development activities and attitude on value addition. Moreover, results reveal that small volume exporters tend more towards the value addition and with beneficial bilateral agreement, exporters are more involved in exporting value added tea products. Further, investment on research and development and having own brand has positive impacts on the exporter to push them towards value addition. Attitude on value addition and number of new market approaches have an effect on the level of value added tea exportation. It shows a positive relationship which encourages the value addition level of the company. Keywords: Export volume, Investment, Value Added Tea (VAT)
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    Development of Black Tea incorporated tomato sauce
    (Uva Wellassa University of Sri Lanka, 2015) Bandara, D. W. N. G.; Wijesinghe, W. A. J. P.; Premathilake, U. G. A. T.; Balamurali, B.
    Tea has a lot of health beneficial components and also considered an energy active booster. Current trend is moving to the health benefits concepts and green production. Under this condition, there is a huge demand for black tea sauce like products. There is a high demand for Sri Lankan black tea in Global market due to some specific characteristics. But, still we are failing on tea value addition. Therefore, improving value addition practices and new product development are more essential to Sri Lanka to survive in the Global market. Recently, research has focused on green tea. Green tea is loaded with the compound epigallocatechin gallate (EGCg), a powerful anti-oxidant. Since the fermentation process used to make black tea converts EGCg into other compounds, researchers assumed black tea had less health benefits than green tea. However, recent studies indicate the compounds contained in black tea which are theaflavins and thearubigens, do more than contribute to its dark color and distinctive flavor. They also provide health benefits originally attributed solely to green tea (Herath, H.M.U.N., and De Silva, D., (2006). Objectives The main objective in the present study was to black tea incorporated tomato sauce while the specific objectives were to determine appropriate amount of ingredients to be added to the product and to extend shelf life, in order to obtain the desired product quality. Method Small pieces of tomatoes and green chilies were mixed using a grinder and salt, chili, black tea brew, honey, garlic and tamarind extraction were added into the mixture until it becomes a cream. The cream was heated until it becomes tick. Then filled into the sterilized glass bottles by using hot filling method. All microbial analysis and proximate analysis were conducted according to the SLSI standard (260: 2008). Statistical analysis was undertaken according to the Friedman test under 5% significance level, by using MINITAB – 16 software package and Microsoft – Excel package. Results and Discussions Table 1 given the Physico-chemical properties and proximate analysis of black tea incorporated tomato sauce. According to proximate analysis, moisture content was 14 % and protein content was 0.5 %. Total soluble solid content of the product was 38. pH of the product was 4.42 and tritratable acidity was 3.69 %. Total poly phenol content was 350 mg GAE/g. By doing sensory evaluation from Friedman test from Minitab 16 software the product contained the best characters of sauce.