Tea Technology and Value Addition Degree Programme ( TEA)

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PERCEPTION OF TEA SMALL HOLDERS IN BADULLA DISTRICT IN ADOPTING MIX CROP CULTIVATION
(Uva Wellassa University of Sri Lanka, 2012) SWARNAMALI, M.A.N.
Due to the largest plantation crop in Sri Lanka, tea industry has been major source of foreign exchange. Tea small holding sector is becoming major stake holder in income generation from tea in Sri Lanka. Small tea growers are mainly contributed to the national tea production. And also tea based mix cropping is a strategy to intensify the inefficient land use of tea mono crop cultivation and to provide an additional income to growers. Objectives of this study were to study the factors affect on mix crop cultivation, to evaluate the willingness of tea small holders for adopting to mix crop cultivation in tea lands and to make suggestions to promote various tea based crops cultivation in Badulla District. Questionnaire and structured interview method were used. Secondary data was collected from TSHDA regional centers in Badulla district. This study was analyzed the effect of several variables on the adoption decision of tea small holders to mix crop cultivation. Factors were the age of the small holder, education, farming experience, monthly income, land extent, the type of income and the intensity of extension contact. Categorical data analysis was carried out and a chi square test was done using collected data from a survey of 180 small holders in Baddulla district. The results wereirevealed that the adoption of mixed cropping was significantly influenced by the type of income and intensity of extension contacts while insignificant effect of age of the smallholder, education level, farming experience, monthly income and the land extent. Most of the tea smallholders have shown willingness to adopt pepper cultivation with tea.Their adoption decision on mix crop cultivation could be increased by access to loans and increasing the extension services. Key words: Small holder, Mix crop cultivation, Willingness, Adoption
EVALUATION OF DIVERSIFICATION STRATEGIES ADOPTED BY TEA PLANTATIONS
(Uva Wellassa University of Sri Lanka, 2012) MADHUSANKHA, B.P.
Plantation crop industry being one of the most key important drives in Sri Lankan economy, the performance plays vital role. Kahawatte Plantations Limited (KWPL) is one of the 23 Regional Plantation Companies established on 22nd June 1992 with the decision taken by the government to privatize the plantation sector in Sri Lanka. Kahawatte Plantations Limited mainly manages tea, rubber and cinnamon as their major agricultural commodity. Diversification is one of the emerging strategy which is used by different industries to survive and sustain in the competitive environment. Price volatility of agricultural commodities being one of the main constraint towards stability makes it direction towards diversification. The study focused on the performances of diversified estates holding of Kahawatte Plantations Limited in low country region within recent past five years. It was carried out as an empirical case study based on the data gathered during the mentioned time frame. The unavailability of researches on this topic in Sri Lankan Plantations crop industry, it directs the researcher to find out financial and physical performance of diversification strategies adopted by Kahawatte Plantations Limited. Specialization Ratio (SR) was used to measure the degree of diversification and it was tested with every financial performance variables and physical performances. The data were gathered using secondary data collection method based on MIS reports, accounts, and annual reports. The significant variables on both financial and physical measures yielded indifferent results making it complex to decide whether going for diversification is better or not. But in financial performance context it is said that going for diversification is better which the most favorable condition expected by industry. Being operating at moderate level of diversification according to the researcher classification the company has been able to yield better results in overall financial performance. The further modification and improvements of this model by future research prospects will be able to generalize to the whole industry to have better idea on diversification.
DEVELOPMENT OF A NATURAL FRUIT FLAVOURED ICED TEA
(Uva Wellassa University of Sri Lanka, 2012) MEDAGODA, S.K.
Sri Lanka is also producing and exporting tea for a long time. But there has not been paid sufficient attention to marketing aspects of tea. Other thing is, customer requirements are changing with the time. They prefer experienced new form of products of tea rather than traditional tea beverage. Value addition is better option to full filling above requirements. Iced tea is one value added form of tea. Numbers of flavored iced tea of black and green tea are available in the market. Among the flavors, fruits and herbals are very popular. The problem is, all these flavors have been prepared artificially. At present consumers are much educated and very health conscious. That they prefer to use naturally prepared food and beverages than artificially prepared things. The research was aimed to develop a natural fruit flavored iced tea. Three types of fruit flavours, pine apple, mango and orange were selected. Flavoured Green tea samples were prepared incorporating different levels of fruit concentrates separately. Further one sample was prepared as a fruit cocktail in to which all the three fruit concentrates were incorporated. The prepared samples were subjected to sensory evaluation and seven experienced tea tasters of Ranfer Teas (Pvt) Ltd were participated at the sensory evaluation. Taste, color, aroma and over all acceptability were evaluated. Best combination of each fruit was selected from separately flavored iced tea and mixed fruit combinations. Selected samples were given to thirty consumers to choose best flavor for flavoring iced tea. Both occasions 5 point hedonic scale was used to collect data and fried man test was used to analyze the data. Finally selected sample was used for determining the self life and analyzing the nutritional value after adding preservatives. Result revealed that pine apple flavor is the best flavor rather than mango and orange. And also separately flavored pine apple iced tea is better than mixed fruit flavored iced tea. Finally selected iced tea sample was included 11.04% polyphenol content and 0.01225% of protein content. And also self life was determined for one month of period. Aerobic plate count was increased slightly during that period within acceptable level. Key words- sensory evaluation, flavor, self life, tea brew, Taste, color, aroma
CONSTRAINTS FOR PROMOTION OF TEA TOURISM IN SRI LANKA
(Uva Wellassa University of Sri Lanka, 2012) KOTHTHAGODA, K.C.
Tea tourism is novel concept to the Sri Lanka, which is operating at infancy stage far below than it real capacity. Tea tourism is the most significant industrial diversification opportunity for this both product and service industries to insure the sustainable development of the Sri Lanka economy. But stakeholders, specially Regional Plantation Companies (RPCs) do not give much interest on this divestment strategy. Tea plantation sector in Sri Lanka at present struggles to earn profit and sustainability of the sector with managing high cost of production and other unique problems of the sector, while increasing land efficiency and labour productivity. Although industry has given attention for value addition to final product and marketing process, but it may not address the problem faced by tea plantation sector. Because the revenue from value additions generally accrue to the value adding party, is often a third party and it is not to the producer. Under this situation tea tourism is significant diversification option for plantation sector. This study has been conducted to identify the constraints behind tea tourism promotion in Sri Lanka. Primary and secondary data were collected from the relevant parties and 21 RPCs were taken as the sample. Data were analyzed by using Descriptive statistic model. Results were emphasized poor financial position, lack of product variation, lack of infrastructure facility and lack security and minimum standard to be provided in tourism as major constraints. Other than that inherent attitudinal condition has been severely affected to undermine this diversification strategy. The outcome of this investigation clearly has been stressed out the necessity of government intervention and national policy for such type of industrial diversification to make sure the industrial sustainability and ultimately to achieve the sustainable development in Sri Lanka through economic growth. Key Words: Tea tourism, constraints, Sustainability, Diversification, Plantation sector, Promotion
VALUE ADDITION TO BLACK TEA BY RESUPPLYING VOLATILE COMPOUNDS EXTRACTED FROM FERMENTED TEA
(Uva Wellassa University of Sri Lanka, 2012) BANDARA, E.M.E.H.
During tea processing, various types of chemical compounds are formed in tea leaves due to some chemical changes. Considerable amount of volatile compounds which formed during the fermentation process are lost during the drying process of tea manufacturing. The aim of this study was to develop a value added black tea by re- supplying extracted volatile compounds from fermented tea dhool and to enhance the fresh and natural aroma coming out of black tea after brewing. The extraction of volatile compounds as a liquid from fermented tea dhool was done by drying the fermented tea dhools and condensing the evaporating components. The extracted liquid volatile compounds were added to black tea as 1% and 2%. Since this was a consumer oriented product for the international market, four factors each in two levels were considered which always encounter the consumer. Brewing method of tea (Lid open and Lid closed), mesh type of tea bag (Filter paper and Nylon), tea particle size (BOPF and PEKOE) and the applying amount of the extracted liquid (1% and 2 %) were the selected factors. The effects of these selected factors were determined by using sixteen treatments. A sensory evaluation was conducted by using nine experienced tea tasters and the best treatment was selected. All the treatments were undergone for a storage study by observing the appearance, aroma and moisture content of black tea for six weeks. PEKOE grade tea incorporated with 1% liquid volatile compounds, packed in filter paper tea bag and brewed with open lid was identified as the best treatment combination. Incorporation of volatile compounds to black tea significantly enhanced the aroma and the flavour of black tea when brewed. Although the extracted liquid of tea volatile compounds had a good aroma, incorporation of liquid volatile compounds to black tea did not produce a similar degree of aroma after brewing. Any defect in volatile compounds incorporated tea did not encounter during the storage period of six weeks. The study shows that the organoleptic properties of black tea can be improved by resupplying the extracted liquid volatile compounds from fermented tea during the drying process. Key Words: Tea, Value Addition, Fermented Dhool, Volatile Compounds, Tea Aroma, Tea Flavour
STUDY ON QUALITY REJECTS OF CHEMICALLY TREATED COLD WATER SOLUBLE INSTANT TEA (SAINT DARK)
(Uva Wellassa University of Sri Lanka, 2012) KUMARA, K.M.J.
Study was carried out at Unilever Instant Tea Factory to study on chemically treated cold water soluble instant tea. The objective was, 18% of quality rejects of chemically treated cold water soluble instant tea were rejected during 1St quarter in 2012 and it is mainly on haziness of product. Chemically treated cold water soluble instant tea manufacturing process was investigated to minimize the quality rejects mainly on haze at Unilever Instant Tea factory. Colour and haze of tea cream are playing a vital role for determining process parameters. Tea cream solubilization process (reaction) is much more important to reduce haziness of product. The most frequent cause of hazes in instant tea beverages is due to protein-polyphenol interaction. Study about reaction parameters were done and identified caustic soda percentage, reaction time (tea cream solubilization) and dry solid (D/S %) were the most critical factors that affected to the haze of the product. When reaction time increase haziness of the product was decreased and as well colour becomes dark. When caustic soda percentage increases haziness of product was decreased and reacted cream become light in colour. The standardize parameters of the Tea cream solubilization process include 29% of caustic soda and 75 minute of reaction time. The dry solid percentage plays a vital role to reduce haze of reacted cream. The reaction completed successfully when the dry solid percentage was more than 13. Centrifuging process causes to decrease haze by I unit. Evaporation and spray drying processing steps caused to increase haze by 2 units and it diminishes lower the haze to 11NTU in final powder. There were considerable savings by company this method. Process for making chemically treated cold water soluble instant tea (saint dark) in this method was with good clarity and colour.
DEVELOPMENT OF A HERBAL TEA BEVERAGE
(Uva Wellassa University of Sri Lanka, 2012) RATHNAYAKA, A.M.A.B.
Across the globe, there are an estimated 150 million people suffering from diabetes mellitus. Each of these people is at increased risk of developing a number of complications, each of which are associated with a reduction in quality of life and an increase in individual morbidity and mortality. One treatment that is emerging as a potential panacea for the management of diabetes is Gymnema sylvestre. The leaves are used in herbal medicine preparations. Herbal drinks have increased in popularity in recent years due to the Health benefits. The study was aim to development of herbal ready to serve tea by using Gymnema sylvestre, green tea and spice flavor. Gymnema leaves were selected as reliable plant parts and dried under room temperature. Ten experienced tea tasters were conducted sensory analysis to find best dosage of Gymnema sylvestre and green tea ratio for herbal tea development. Cinnamon and Cardamom were separately blended with identified best dosage of Gymnema sylvestre and green tea ratio. Combinations of these functional ingredients extract were prepared by following a Specific procedure and evaluated. Sensory Analysis was done by using Kruskal-Wallis Test in Minitab software. Conover-Inman Method equation was used to selection of best treatments. Sensory evaluation showed that there were significant differences between treatments with respects to color, aroma, taste, Mouth feel and overall acceptability. Result revealed that the formulated beverage with 250mg Cinnamon added Treatments was found to be superior in quality. The findings of microbial studies showed no total plate counts in the formulated beverages and the results of physico-chemical analysis revealed that pH decreased with the time and tested pH change is not harmful for the consumption compared with values of 2.5 (0.05) for Cocd-Cola and 6.7 + 0.00 for distilled water. Keywords: Gymnema sylvestre , Dosage , Kruskal-Wallis Test , Physico-chemical analysis, Ready-to-serve 'beverage , Sensory evaluation
DEVELOPMENT OF A GREEN-TEA- INCORPORATED WHITE CHOCOLATE
(Uva Wellassa University of Sri Lanka, 2012) WEERASINGHA, W.N.D.
White Chocolate is one of the most popular confections with low nutritive value comparing to the other milk and dark chocolate which majority not heard so far. Green tea is rich with the poliphenole and provides highest heath benefit to the consumers. Incorporation of green tea powder in to white chocolate and increases the polyphenol content and the organoleptic profile of the product while conveying different experience to the consumer. The aim of the study was, to develop a white chocolate by incorporating green tea powder. Green tea incorporated white chocolate were prepared according to the standard procedure with slight modifications. There were six treatments with respect to green tea powder percentage as 0% (w/w), 1% (w/w), 2% (w/w), 3% (w/w), 4% (w/w) and 5% (w/w). Best green tea incorporation percentage was selected by sensory evaluation using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes such as, colour, appearance, chocolate flavour, sweetness and overall acceptability. Sensory data were analyzed by friedman nonparametric statistical method while polyphenole content were compared in green tea incorporated white chocolate and commercial available white chocolate by two-sample t test in MINITAB 14. Shelf life determination was done by analyzing yeasts and moulds, and salmonella at once a week intervals for six weeks. Also determine the free fatty acid value and moisture content fluctuation for the six weeks period at twice a week intervals. White chocolate prepared with 2% incorporation of green tea powder showed higher (P<0.05) preference with all sensory attributes. There is a significant polyphenol content in green tea incorporated white chocolate than the commercial available white chocolate. Salmonella were not detected with the storage duration. Yeast and mould counts were not exceed the specifications in Sri Lankan Standards for the chocolate during six weeks period. Free fatty acid and moisture content also not exceed the chocolate standards. Based on results it can be concluded that white chocolate prepared with incorporating 2% green tea powder has highest sensory attributes with 6 weeks of shelf life based on the time period of research at room temperature. Key words: White chocolate, Green tea powder
BROKER - PRODUCER INTERACTION ON TEA PRODUCER'S SATISFACTION IN PRICE REALIZATION
(Uva Wellassa University of Sri Lanka, 2012) DASANAYAKA, R.M.S.N.
Sri Lankan Tea industry is one of oldest and important industry in the country due to its contribution to the country's economy. Teas that produced within the country are primarily marketed through Colombo tea auction and then exported to other countries either in bulk or value added form. Primary marketing process through public auction is the most popular mode of trade within the country. Since the producer doesn't have any active role in the auction system they have to appoint a broker for selling on behalf of them and they have to interact with their selling broker to effort for their desired price levels. The study was aimed to assess the impact of broker producer interaction in producer's satisfaction in price realization and to identify constrains faced by producers in adoption of broker's manufacturing advices. A survey using structured questionnaire was carried out to collect the data from random sample of 50 tea producers who obtain the service of Asia Siyaka Commodities Limited. Multiple Linear Regression was used to find out the relationship between the level satisfaction and other explanatory variables. Descriptive statistical analyze method was used to determine constrains faced by tea producers in adopting manufacturing advices given by the broker. Result revealed that the producer's satisfaction in price realization was significantly determined by the frequency of visiting the broker, obtaining special musters on tea from broker, frequency of obtaining manufacturing advices and over the phone communication at 5% probability level. Further level of satisfaction in price realization was significantly determined by the obtaining type samples of tea from broker and placing price limits on tea to be sold at 10% probability level. Placing price limits on tea to be sold was found to be negatively related to the level of satisfaction in price realization whilst all other variables showed positive relationship. The most important constrain perceived by tea producers in implementing broker's advices was poor leaf standards. Key words - Tea producer, Broker, Interaction, Price Realization, Satisfaction
ASSESSING THE LEVEL OF ADAPTION OF RECOMMENDED PRACTICES IN COMMERCIAL TEA NURSERIES
(Uva Wellassa University of Sri Lanka, 2012) SANJEEWA, P.K.D.
Nursery management is a most important operation for successful tea cultivation in the field. This study attempted to investigate the level of adaption and knowledge of Tea Research Institute (TRI) recommendations on commercial tea nurseries among tea smallholders in Galle district, Identify whether there is a relationship between adaptations of recommendations with nursery registration in Tea Small Holding Development Authority (TSHDA) and identify the constraints of nursery owners for adapting TRI recommendations on commercial tea nurseries. The study was conducted in the Galle district in 2012 among randomly selected 20 tea nursery holders who have registered their tea nursery in TSHDA and 60 unregistered tea nursery holders. The survey was conducted using a structured questionnaire and by nursery observations. The results revealed that knowledge level and adoption level of unregistered nursery owners were medium among the respondents. However registered nursery owners had high knowledge level and medium adoption level. According to the experts view the standard size of the nursery bag, the length of the nursery period, disbudding and thumb nailing are scored as the most important nursery operations. When consider the standard size of the bag and length of the nursery period the 15% of the registered nursery owners are in full adoption category 25% partial adoption category, 35% less adoption category and 25% nil adoption category. However 25% and 5% registered nursery owners practiced disbudding and thumb nailing respectively. Interestingly all unregistered nursery owners in nil adoption category when consider the standard size of the bag and length of the nursery period. However no any unregistered nursery owners adopt disbudding and thumb nailing. Education level, cost of production, income from the nursery, government employment and registration of the nursery in TSHDA exhibited significant and positive relationship with adoption of recommended practices. The most important constraint experienced by both registered and unregistered farmers is soil collection. Key Words: Adoption Level, Knowledge Level, Registered Tea Nursery Owners, Unregistered Tea Nursery Owners, Tea Small Holding Development Authority
INDUCED BIOCHEMICAL DEFENCE MECHANISMS IN TEA AGAINST BLISTER BLIGHT
(Uva Wellassa University of Sri Lanka, 2012) SAMARASEKARA, L.A.A.S.
Blister blight is the major and the most destructive leaf disease in tea. Exobacidium vexans is the causal organism, It is an obligate parasite, infect pathogen is only activated by the live flush of the tea bush. Control of the blister blight, repeated application of fungicides in short intervals which have caused problems in quality of tea, environment, health and economic activity. Therefore this study was planned to detect the natural defence mechanisms in tea plant against the blister blight. In this study the biochemical reactions which are involving in induced defences were studied in blister blight resistance (TRI 2043) and susceptible (TRI 2025) tea cultivars. Total protein contents of the tea leaves were determined using Bradford protein assay with Bovine Serum Albumin as standard. With the infection of blister blight protein content was significantly increased in both cultivar and increasing amount is high in resistant cultivar. Chitinase shows inhibitory activity to fungal spore germination and mycelial growth. Chitinase activity was done using gel diffusion method and significantly increased with blister blight infection. In many host-fungus interactions, one of the first events detected in attacked host cells or cells artificially treated with fungal elicitors is the rapid and transient generation of activated oxygen radicals, including superoxide (02-) and hydrogen peroxide (H202). Detection of superoxide was achieved by Nitroblue tetrazolium (NBT) staining and formation of H202 was detected by 3, 3- diaminobenzidine (DAB). 02- and H202 • formation was observed in both susceptible and resistant cultivars. Initially H202 formed in resistant cultivar and delayed in susceptible cultivar. Highly localized 02 generation is associated directly with successful penetration and accumulates in living cells neighboring HR cells. H202 accumulation is linked to penetration resistance and the execution of HR cell death. p 1,3-glucanase assay and peroxidase assay were done according to the Dann and Deverall, (2000). In [3 1,3-glucanase assay result were calculated as a change in optical density at 610 nm (A0D610) mn-1 and activity was initially reduces in translucent spots and increase in mature blisters. Peroxidase assay was calculated as (A0D610) mn I and slightly reduction in susceptible cultivar and increasing in resistant cultivar with infection.
IDENTIFICATION OF REASONS FOR HIGHER PERCENTAGE OF TEA OFF GRADES IN TEA PROCESSING
(Uva Wellassa University of Sri Lanka, 2012) MOWLITHAS, A.
Sri Lanka is one of the major tea exporting countries in the world. Tea is the oldest, most popular and non-alcoholic caffeine-containing beverage. Sri Lankan tea grades have a high demand in the global market. Grading is a methodically classified presentation of a produce helps in its marketing.Off grades have lower price than main grades. But, its cost of production is higher than main grades. Off grade teas reduce the quality of the end product.This research was conducted in Wewessa tea factory, of Balangoda Plantations PLC. This research was focused on the tea manufacturing sector and analysis the tea off grade percentage in terms of good leaf percentage, withering percentage, big bulk percentage and moisture content of fired tea. Both primary and recorded data were collected. The data were analyzed using descriptive statistics, correlation and multiple linear regressions. Findings revealed that there wasa negative relationship between tea off grade percentage with the good leaf percentage and withering percentage.Results showed that there was a positive relationship between tea off grade percentage and big bulk percentage and moisture content of fired tea. Key words:Tea grading, Off grades
IMPACT OF THE EXTENSION SERVICE OF CIC AGRIBUSINESS ON PROMOTING THE CIC TEA FERTILIZER USAGE
(Uva Wellassa University of Sri Lanka, 2012) VARNAKULASINGAM, R.
Tea is a major Agricultural income source to Sri Lankan economy. Sri Lankan Tea (better known as Ceylon Tea) is world famous for its unique quality, even though our supply is not enough to compete in the market. One of the main reasons for the low production of tea is the poor soil fertility levels in our Tea lands. So, proper fertilizer application helps to maintain the productivity of the tea lands. Objective of the study is to identify the impact of Extension Service on Tea Fertilizer market of CIC Agribusiness with reference to Tea Small Holder Sector Data was collected through a standard Questionnaire with interview method. Data was analyzed with Minitab 14 and Stata Software. Finally problems were identified to this fluctuation. Income and the decision making factors were identified as significant factors for extension beneficiaries. Both factors are positively related to the amount of fertilizer applied. Farmers with a better income have applied more fertilizer to their fields. And farmers who take their own decision on fertilizer application use more CIC fertilizer. Income is the only significant factor which is positively related to the amount of fertilizer applied for non beneficiaries. Proper fertilizer application is vital for the land productivity of tea. Therefore application of the recommended dosage of fertilizer is very important that knowledge is coming from effective extension services. Key words: - Fertility, Well planned, Fluctuation, Value addition, Productivity , Recommended Dosage
PRODUCTIVITY VARIATION AMONG TEA SMALL HOLDERS IN UP COUNTRY SRI LANKA
(Uva Wellassa University of Sri Lanka, 2012) ABHAYAPALA, P.N.
Tea smallholding sector in Sri Lanka plays a vital role in the economy and accounts for 70% of the total tea production. However, tea productivity varies among tea small holders due to many reasons. Objectives of this study were to compare the variation in productivity among the tea small holders, examine contributory factors for productivity variation and suggest appropriate strategies for improving productivity efficiency. The primary data were collected during the period of May —July 2012 from randomly selected hundred tea smallholders in the Up-country Wet Zone. Maximum likelihood estimates of the stochastic frontier model (using Cobb- Douglas and translog models) were estimated for green leaf output as a function of land extent, family labour, hired labour, fertilizer, chemicals, and Zn. The determinants of technical efficiency such as age of farmer, health condition, experience, education level, occupation, type of tea and practicing intercropping were estimated following the Battese and Coelli (1995) specification. The results revealed that tea productivity among the smallholders in the study area is highly varied from 72.83 to 2,201.17 kg/ac/yr. According to the results of Cobb-Douglas production function, family labour, hired labour, quantity of fertilizer, chemical and Zn cost showed significant positive impact on output. Technical efficiencies of tea smallholders ranged from as low as 0.033 per cent to as high as 0.953 per cent. Levels of experience, health condition of farmers had a significant positive effect on technical efficiency. Family labour, hired labour, amount of fertilizer, chemical and Zn cost, health condition and experience of the farmers were identified as contributory factors for productivity variation in smallholders in Up Country Sri Lanka. Therefore, more attention should be given on these contributory factors when find the appropriate strategies for improving productivity efficiency in the study area. Awareness programme on adoption of good agricultural practices and knowledge on tea framing should be arranged by the concerned organization to improve production efficiency of the smallholders in the Up Country. Key words: Productivity, Technical Efficiency, Maximum likelihood estimates, Cobb-Douglas production function.
EVALUATION OF DEFECTS AND THEIR ROOT CAUSES IN TEA BAG PRODUCTION
(Uva Wellassa University of Sri Lanka, 2012) MARAWANAGODA, S.B.
Tea bags are one of the most popular value added forms of tea products. Tea bags are made in a semi-automated process carried out in the production floor. Tea bagging, floavouring and packing processes are interlinked to produce the end product as tea bags in packets. The process flow of tea bag manufacturing comprises of various sub process making it a complex process. The research was intended to find out the main defects in the process flow of tea bag production, to identify the root causes for the deviation in the production process and to provide recommendation and suggestions to overcome the weaknesses during the operation undertaken in the packing room. The research was conducted through the observation production process. Problem prevailing in the production section were identified through the analysis of the quality claim report send by the consumers. Major problems in the production section were identified as per the pareto analysis of quality claim reports. They were thoroughly analyzes using the root cause analytical tools i.e. fish bone diagram, five why method. The major identified problems in the tea production section were, mismatching of flavor content of the same blend in different shipment, defective tea bags, mismatching of inner cartons with tea bags and damage master cartons. Major factors affecting for above problem can be categorized into people, method, measurements, machine, materials and environment. Negligence, less orientation to perform the task, lack of proper documentation, lack of specific protocols, improper tool for the measurements, improper maintenance, old machine, incorrect input material for the job, messy congest environment, poor storage conditions were some of the major root causes identified in the study. Key words- tea bagging, defects in process, quality claims, root cause analysis
DETERMINANTS OF NET SALE AVERAGE (NSA) IN ORTHODOX BLACK TEA FACTORIES IN HIGH ELEVATION
(Uva Wellassa University of Sri Lanka, 2012) KARUNARATNE, D.R.M.
Secondary data has proven that high grown teas losing their position as a highest Elevation Average (EA) employed over the years. As EA is accounted by the factory Net Sale Average (NSA), the determinants of NSA could be responsible for the fluctuations of EA. To address this problem, this research is directed to identify the determinants of the NSA in orthodox black tea factories in high elevation. Secondary data were collected for the randomly selected sample tea factories representing agro climatic districts in high elevation. Fixed Effect panel data regression analysis was employed for the economic analysis thus the data having both individual/cross sectional effect and time effect. Results of the study revealed that NSA is determined by main grade percentage, own leaf quantity, best leaf standard, certification of the factory holding and number of broker used for the selling process. The situation of the Uda Pussellawa sub region is different from the main analysis thus it result negative relationship for own leaf and best leaf standard. Uva sub region was resulted negative relationship for the main grade percentage. The overall results is concluded that high elevation factory NSA determined by the quality of the raw material and final output. Certifications obtained by tea factory and number of brokers involved to the selling process are the external factors affecting for NSA and it is determine the reputation and efficiency of the selling process respectively. Key words: High Elevation, Tea, Determinants, NSA, EA, Quality, Panel data
APPLICATION OF CLEANER PRODUCTION TECHNIQUES IN TEA PROCESSING
(Uva Wellassa University of Sri Lanka, 2012) PERERA, H.A.A.U.
The increment of Cost of Production (COP) whilst buyer pressure for lower prices is a major constraint for the sustainable growth of tea processing sector in Sri Lanka. Several studies have been done to find effective ways of minimizing COP, however literature do not evidence any use of Cleaner Production, a waste zeroing system. This study was aimed to evaluate the Cleaner Production concept in tea processing sector, as a solution for minimizing COP. Using Telbedde Tea Processing factory as the host, the production process was analyzed to identify possible waste streams and their causes. Using direct measurements and material balance calculations, the waste streams were then quantified. This was done during forty — two days of sample period of time. The quantified wastes were then expressed in terms of their monetary value. Significant waste streams were identified using Pareto Analysis. Control measures for them were suggested using CP philosophy and CP techniques as a guide. According to the findings of this study, both avoidable and unavoidable wastes occur in the tea manufacturing process. The average annual loss of money due to avoidable wastes is Rs. 4233598.32. Significant waste streams which contribute to this monetary loss are Refuse tea (37.82%), Blowout (22.51%), Dryer Spills (18.05%). The possible control measures for these waste streams are good housekeeping, better process controlling and equipment modifications. According to the forecast done using ARIMA model, the material wastes will be either constant or decreasing in the future. For an organization runs with low profits or losses, as in the case of Telbedde estate where losses were obtained in both July and August, implementation of Cleaner Production will increase the productivity and profit. Key Words: Tea Processing Sector, Cost of production, Waste Streams, CP philosophy, CP techniques
FACTORS AFFECTING ON-TIME DELIVERY: A CASE OF DELIVERY ON TIME IN FULL (DOTIF)
(Uva Wellassa University of Sri Lanka, 2012) KAHANDAGE, P.M.
The Pure Ceylon tea is the superior in high quality and delighting customers in the midst of other competitive exporting countries. But, the dynamic nature of market environment has led service and quality as key competitive energies to be sustained. Thus, Delivery On Time In Full (DOTIF) has played a significant role as a key performance indicator in logistic performance of companies to provide quality service to customers. But, as most companies do, Sunshine Tea Private Limited has encountered a gap between the expected and actual Delivery On Time In Full as they are unable to make orders on time that drag them from their goals in direct and indirect ways. Due to time limitation, its manufacturing hub needs to identify internal manufacturing operations that affect the failure of delivery on time. So, this research project aimed to find out tea manufacturing operation factors affecting Delivery On Time In Full. Factors were considered based on the delayed time gap between the planned and the actual lead times allocated for manufacturing operations from the sample of 53 client orders. Data were analyzed by using multiple linear regression. Data analysis revealed that tea collection and material delay were the significant factors and primary data resulted the blend sheet receiving and PROP approval delay were the significant factors. Brain storming session and root cause analysis were conducted to identify the influential causes as lack of human resource management, inefficient communication and lack of infrastructure facilities for these significant factors to be rectified. Accordingly, the manufacturing operation delays and forecasting errors could lead to fail the Delivery On Time In Full. To rectify these issues; motivation of human resource and its management, introduction to Enterprise Resource Planning System for efficient communication, forecasting transparency and short efficient ex-factory lead time can be worth. The outcome of the research stressed out the scientific basis as factors and causes were not limited to this tea company. Because the time is a key drive to be managed in a manufacturing hub. Key words: Delivery On Time In Full, brain storming, manufacturing operations, client orders, Key Peformance Indicator
FACTORS AFFECTING ON VALUE ADDED TEA EXPORTS OF CEYLON TEA
(Uva Wellassa University of Sri Lanka, 2012) KHAN, N.L.I.
This study was conducted to determine the factors affecting on value added tea exports of Ceylon tea. Tea industry plays a vital role in Sri Lankan economic development. However, Sri Lanka has competing with other country while tea industry is associated with a number of problems. Some of the problems are declining productivity, labor intensity, increasing cost of production, declining world share of production, when compare to world price with auction price auction price is continually increasing and declining export share in world market. Those problems of industries can be solving by earning export revenue from exports of bulk tea and VAT. In the production of the value added tea, productive efficiency will become an important determinant of the future of the Sri Lanka's value added tea exports. Objective of the study is to identify factors affecting on value added tea exports of Ceylon tea. The research was carried out in Colombo district 34VAT exporters. In this research study; sampling process and sample size were specified, questionnaire was constructed and pre- tested steps were done to collect the primary data. Relevant secondary data for the study was gathered from the statistical bulletin, annual report, research papers, survey reports and other related documents. Than the multiple linear regressions analysis (OLS estimation) was use d to quantify the relationship between dependent variable and independent variable. Analysis was done by using "Minitab 15" Statistical software. The result of this study is there are seven factors which significantly affect Ceylon value added tea exportation. Those are alliance with other country, tariff and non-tariff barriers, exporters' category, company experience, brand ownership, bilateral agreement and number of skill laborers. Suggestions were suggested in following manner. Government should focus more on value added tea export and allocate more resources for value added tea export and activity on bilateral agreement. It can be providing by reduce taxes to value added export & government rules and regulations. Key words: VAT, factors, OLS, alliance& tariff and non-tariff.
MORPHOLOGICAL AND MOLECULAR CHARACTERIZATION OF NEWLY IMPROVED TEA (Camellia sinensis (L) 0. Kuntze) CULTIVARS
(Uva Wellassa University of Sri Lanka, 2012) RUWANPURA, U.D.R.E.
Improved tea cultivars are one of the key determinants of the increasing productivity and sustainability of tea industry in Sri Lanka. At the inception of the plant breeding programme, tea breeding objectives were mainly centered on high yield only. Considering grower demands and global challenges new series of cultivars have been developed giving equal attention to yield potential, made tea quality, pest and disease resistance as well as drought tolerance. Series of multi- stage and multi-regional trials conducted spanning over 15 years new series cultivars are in the pipe line now. Therefore, an effort was taken to characterize newly improved cultivars for up country region using the guidelines proposed by IPGRI and UPOV and to determine their phenotypic variation. Results of the diversity analysis revealed that among the qualitative morphological traits viz density of pubescence of bud, leaf blade shape and leaf pose were varied among the accessions. Further, all quantitative traits measured were significantly different among the accessions. Resultant dendogram was able to group accessions into distinct groups and accessions originated from TRI 777 were clustered together while others were grouped irrespective of the maternal parent. A preliminary cultivar identification guide prepared using 18 distinct morphological characters and validated by an expert panel is now available for easy identification of new improved cultivars. This is the first attempt on using leaf architectural properties in cultivar identification in tea in Sri Lanka. Since, there were no distinct leaves architectural properties in minor venation patterns observed among cultivars studied and these properties are not useful in cultivar identifications.

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