...SUMMARY Tea is a beverage that is enjoyed by many people around the world and has major production in four countries being China, Kenya, Sri Lanka and India. India is the world’s fourth largest producer of tea. The purpose of this report is to analyses the external Indian tea industry. The analysis is carried out by considering the PESTEL analysis tool to understand the macro environment in addition to PORTERS five forces analysis tool to explore the micro environment surrounding the tea industry. Furthermore, the report concludes with a recommendation to improve production of the Indian tea industry thus ensuring its growth and survival of the industry. BACKGROUND India is the world’s largest producer, consumer and exporter of tea. In 1823 tea plants were discovered in India’s north-eastern region in the state of Assam. Fifteen years later the first Indian tea from Assam was exported to Britain in 1838. India ranks with the world’s top four exporter of teas and has complete control over the Darjeeling and Assam orthodox teas Grant, Butler, Orr, and Murray (2014). There are three types of tea which depend on the fermentation that the tea has gone through. Unfermented tea is known as green tea and is the healthiest option of the three. Oolong tea is partially fermented. Lastly there is black tea which is fermented. All types of tea come from the same green plant known as the camellia sinensis. In 1954 the Indian government created the tea board...
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...guidance and instructions to make this a success. Furthermore I would like to thank my family members for supporting me throughout the entire process and especially this wouldn’t have been possible without the support of my mother and father. EXECUTIVE SUMMARY This report provides an analysis of the purposes of three business organizations called Bogawanthalawa Tea Estates PLC, Swarnamahal Financial PLC and Vallibel Power Erathna PLC and the nature of the national environments in which the companies operate, the behavior of the organizations in their market environment and the importance of the global factors that shape national business activities. First the report identifies the purposes of the selected companies and then categorizes based on the differences between organizations. Then it identifies stakeholders and their expectations and applies the stakeholder mapping model to those stakeholders. After that the actions that the organization has taken to meet different responsibilities have been analyzed. Furthermore it investigates the resource allocation of the economic system in which the Bogawanthalawa Tea Estates PLC operates and the impact of monetary and fiscal policy on this organization and of competition policy on the activities of a business organization. By assuming that the aforesaid organization is operating in a monopolistic competitive market, the report analyzes the way how pricing decisions are made. Furthermore the impact of market forces and PESTEL...
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...This title is part of the IDH Case Study Series, published in December 2010. Another title in this IDH Case Study Series is: • nilever sustainable tea, Part II: U Reaching out to smallholders IDH also has a Best Practices Series, whose titles include: • Marketing sustainability • Sustainable sourcing among SME’s • Beyond auditing • Sustainable trading • Retailers and sustainability • Sustainable sourcing and procurement Case study Unilever sustainable tea Part I: Leapfrogging to mainstream Tania Braga, By Aileen Ionescu-Somers and Ralf Seifert, IMD’s Center for Corporate Sustainability Management Dutch Sustainable Trade Initiative (Initiatief Duurzame Handel) Utrecht, The Netherlands www.dutchsustainabletrade.com office@dutchsustainabletrade.com Foreword A tipping point happens when a critical mass of people begin to shift their perception of an issue and take action in a new direction. As I look across the global landscape, I feel that we are approaching a tipping point concerning global sustainability. It is catalyzed by at least three important realizations by business, government, and civil society: The first is a realization that the world is finite and that a growing population with a higher ambition for living standards will inevitably lead to a world which will be resource and carbon constrained. The second is the realization that to solve the challenges for this future world we need systems solutions. We cannot solve individual problems in silos. The...
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...LINK THROUGH AQUANTUM QUALITY APPROACH: THE "INDCOSERVE" STUDY * Vidya P. Mulky The Indian tea industry is the largest producer of tea in the world and, till recently, also the largest exporter. The political andsocial conditions in the worldhave, however, changed while the Indian tea industry has made no change inits product orits marketing strategy. This article on the Nilgiris smallgardens cooperative ''lndcoserve" deals with the need for a coordinated approach, involving organizational development, product, quality andmarketing strategy. The Indian plantation industry is today facing challenges on various fronts, in particular with regard to the institutional development ofthe industry and the quality and marketing ofits products. These issues have become urgent in the face ofthe WTO and its impact on the Indian economy. Thus from April 1, 2001, quantitative restrictions on all imports have been abolished. This paper deals only with the tea industry, in general and 'Indcoserve' - Asia's largest tea cooperative - in particular. Issues will be studied in a theoretical and conceptual framework, but with a case study approach. Background of the Indian Tea Industry From the 1960s through the 1980s, tea was considered a prize commodity in India. An increase in urbanisation gave a thrust to the domestic consumption oftea and simultaneously Indian tea exports, especially to the * Dr. Vidya P Mulky is a faculty member, Marketing & Economics, Indian...
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...Honest Tea Management Project Honest Tea has humble beginnings with Seth Goldman and his professor Barry Nalebuff producing a healthy alternative to quench human thirst. The creation of this simple beverage is through a natural boiling of tea leaves. The name Honest Tea was determined by the owners desire to develop honest relationships based on passion, social health and environmental responsibility. Honest Tea’s mission “To create and promote great tasting, truly healthy, organic beverages” is simple and effective. Honesty and integrity are the initiative behind the majority of Honest Tea’s decisions. Improving farming, education, nutrition, environment and healthcare are challenges that Honest Tea takes seriously on a daily basis. Honest Tea is dedicated to effectively planning, organizing, leading and controlling the internal and external components of the business. While doing this, Honest Tea also remains dedicated to giving back to the community and world that surrounds Honest Tea by being immersed in supporting endeavors that change lives. Recycling everything possible, providing free food to school children, investing in fair trade enterprises, offering scholarships, establishing non-profit medical organizations and pledging responsible environmental commitment are just a few ways that Honest Tea is attempting to positively impact the world. Honest Tea has a complete desire to do more than sell healthy beverages. To achieve the lofty goals set before Honest...
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...things of nature there is something of the marvelous.” Before becoming the founder of Celestial Seasonings, Mo Siegel was a hiker that treaded on dried grass. In 1968, Siegel and his friends realized the versatility of herbs and began to pick the herbs in the mountains near Aspen, Colorado. With these herbs, Siegel and his friends wanted to rediscover what their ancestors knew of the multifunctional aspects of these plants. By drying the plants, they planned to blend the herbs for nurturing. By 1969, “10,000 muslin bags of Mo’s 36 Herb Tea were sewn, filled and sold to The Grainery, a health food store in Boulder,” beginning the journey as they molded this cottage industry into a prosperous company (Studer 1). Siegel first set up shop in a barn and founded Celestial Seasonings in Boulder, Colorado. With the mission of making herbal tea that was both tasty and healthy, Celestial Seasonings started down the road to becoming the largest North American tea manufacturer. Through growth and expansion, Celestial Seasonings sought to remain true to their underlying principle, “We believe in marketing and selling healthful and naturally oriented products that nurture people's bodies and uplift their spirits. Our products must be superior in quality, of good value, beautifully artistic, and philosophically inspiring” (“Celestial...
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...Marketing Plan for Pepsi GO Tea The history of Pepsi-Cola dates back to 1902 when a young pharmacist named Caleb Bradham began experimenting with mixing a combination of juice, spices, and syrups to create a new and refreshing drink to satisfy his customers. In these efforts, he succeeded beyond all expectations inventing the beverage know today as Pepsi-Cola. Our goal is to be the leading producer of healthy products to include our new Go-Tea. Pepsi explored the market and will now launch a new tea for its customers. The Pepsi Go-Tea “will offer a healthier choice of tea containing low sodium, no fat, carbonation, or sugars which is a major concern for the consumer (Tea Fact Sheet, 2013).” Pepsi will make its first priority to appease to the taste of the consumer and to ensure a healthy drink is produced in the most environmentally safe containers. Team B will introduce a new tea, named “Pepsi GO Tea.” Although the Brisk product is a subsidiary of PepsiCo, the company is looking to launch a new product named Pepsi Go Tea. This new tea will be different because the oils that produce the flavor for the teas normally diminish over time. PepsiCo will use loose tea leaves opposed to rudimentary tea bags. The loose tea leaves enable room for the tea leaves to swell and expand with room to infuse their flavors. In contrast, tea bags do not render such an option based on the confines of the limited space of the tea bag. The Pepsi Tea is fortified with antioxidants...
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...Economic Impact on Tea by using pesticides. Cost effectiveness/ Effect of herbicides on cost of production There are different methods of controlling the pests. They are biological, chemical and manual methods. From them using Pesticides or the chemical method is more beneficial. Using pesticides is an economical way of controlling pests. When comparing to other methods the labor needed, time required is less. So the cost that is allocated as labor wages are not comparatively low and the productivity and efficiency are high. Pesticides require low labor input and allow large areas to be treated quickly and effectively. Of all field operations In general expenditure on weed management in tea accounts for about 10-14 % of the cost. Increase Yield In tea cultivation we use the immature tea leaves as the raw material. The leaf quality of tea is directly effect for the quality of the end product. With the pest and disease attack the leaves get damaged and the surface area reduced and it degrades the quality of the end product. Pesticide facilitate to reduction of pest contamination level. So with the application of the pesticides the pest get to inactive phase or killed therefore the yield will get increased. Therefore high portion of the harvest can be efficiently used for manufacturing process Quality of food Made tea quality is largely depend upon the quality of green leaves. Leaves may get damaged by the pest attack. So to obtain a good required tea leaf the adaptation of...
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...HOS101 LECTURE NAME:KURT WILKINS STUDENT NAME : Mengmeng.GU STUDENT ID:201514847 Part 1: Food and beverage operations, customer service and the impact of social media…………………………………….P3 Part 2: Bar and Beverage Management …………………P4 Part 3: Red and White table wines……………………….P5 Part 4 – Hot beverages - Coffee and Tea………………..P6-8 Part 5 – Alcoholic beverages: spirits and cocktails……P Part 6 – Sparkling and dessert table wines…………....P Part 7 – Wine and food matching………………………P Part 1 I have experienced a terrible service in the west restaurant .I usually went to this restaurant. But after I sit down and the waitress served me a cold lemon water . Most of the people should drink cold water in the summer. But she didn’t asked me and only give a glass of water . This make me have a little angry. My main course is Indonesian fried rice. The fried rice always with roast chicken wings . However, I don’t see anything in the main course except fried rice and that waitress have not told me .When i ask her ,she just said today we don’t have .I think this failure of the service is the waitress don’t want to know what I want and don’t respect my ideas. If the restaurant wants to avoid the failure .The waitress should put herself from guest’s point of view and try their best to satisfy guest’s all kinds of requirements. Because only make guests feel satisfaction that they come to your restaurant again . And then public praise and turnover will raise . Nowadays ,more...
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...Sector overview Tea Michael Groosman Oct 2011 Table of Content Acronyms and Abbreviations ........................................................................................................................... 2 Introduction ..................................................................................................................................................... 1 Supply Chain .................................................................................................................................................... 1 Producers ............................................................................................................................................................ 2 Processors ........................................................................................................................................................... 3 Trade Phase ......................................................................................................................................................... 3 Blenders .............................................................................................................................................................. 4 Retail ................................................................................................................................................................... 4 Market Overview .........................................................................
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...million shares) Paid-up capital, common shares of THB 1,300 million (1,300 million shares) Secondary Market The Stock Exchange of Thailand (SET) Offering Price THB 13 per share Offering Date 8-11 April 2014 Objectives and plans for utilizing the capital increase Use of Proceed 1. Payment to loan from financial institution 2. Payment to loan from director 3. Factory phase 2 expansion 4. Working Capital Green Shoe Option None In the amount of (THB million) 1,500 1,000 800 600 Period Within 2014 Within 2Q’2014 Within 2014 Within 2014 -2- Type of Business and Nature of Operation The Company manufactures and sells several types of beverages under brands; Ichitan Green Tea, Ichitan Double Drink, Ichitan Dragon Black Tea, Yen Yen by Ichitan, and Ichitan Selected. As for marketing strategy, the Company differentiates and positions its products as high quality drinks. The products are made from carefully selected pure ingredients, passed through a hi-tech safety controlled processing and bottling in order to meet standard of product safety while maintaining freshness of ingredients. Key...
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...TRIP TO DERANGALA TEA FACTORY TRIP TO DERANGALA TEA FACTORY GROUP MEMBERS Roshan Madushantha - 3889 Dilshan Sandaruwan - 3871 Thivanka Vithanage 3730 Aisha Al- sheraim - 3729 Acknowledgement This report is based on the trip to Derangala tea estate which is situated in Akuressa. This report is made for Mr. Indrajith Aponsu who is our Microeconomics lecturer. In this report I and my group members have gone in death of the process that we learnt at the tea factory. The process that we learnt briefly and the main points, we have discussed it in detail during this report. Furthermore, we enjoyed the entire trip and I think we are really fortunate to learn about tea. To learn a subject like this is a once in a life time opportunity. This opportunity will not work to all the people. We drink tea in large scales, but we don’t realize how this is processed and graded for consumers. Though we don’t get a chance to taste the highest grade in Sri Lanka it is good that we saw how the tea is processed in a factory which is situated in the south. As we all know the highest grade is exported to all the European countries and other countries all around the world. Finally we take this opportunity to thank our instructor for taking us on this trip and also for joining with us to go on the trip. History of Sri Lankan Tea The Sri Lankan tea history goes back to 1824 where British brought the very first tea plant from China. This tea plant was planted in the Royal Botanical...
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...Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia.[3] After water, it is the most widely consumed drink in the world.[4] There are many different types of tea; some teas, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour,[5] while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea originated in the southwest of China, possibly as a medicinal drink.[6] It became a popular drink throughout China during the Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to the West during the 16th century.[7] During the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass a Chinese monopoly at that time.[8] The phrase herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as steeps of rosehip, chamomile, or rooibos. These are also known as tisanes or herbal infusions to distinguish them from "tea" as it is commonly construed. The Chinese character for tea is 茶, originally written with an extra stroke as 荼 (pronounced tu, used as a word for a bitter herb), and acquired its current form during the Tang Dynasty as used in the eighth-century treatise on tea, The Classic of Tea.[9][10][11] The word is pronounced differently...
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...Tata Tea, and to some extent Tetley Tea were facing as far as the Tea Industry was concerned. • There was an increased level of competition, and it didn’t look like it was going to reduce anytime soon. Some of the African countries such as Kenya were fast increasing Tea Production, and exporting them. The quality of this tea was good enough to compete with the Premium that Indian Tea once commanded. • The consumption patterns were changing, and it was not good for both Tata Tea, and Tetley Tea. Russia had been a prominent importer of Indian Tea in the past, but steadily it had reduced its imports from India drastically. The Tea Consumption in UK, Ireland etc. had been reducing drastically. This was not good news for the British Giant Tetley Tea. Trends in Tea Consumption in developed countries were not encouraging wither. • Due to Supply-Demand disparity in favour of Supply (Supply being more than demand), the prices of Tea were falling globally. Even though India had around 30% share in the Tea Market around 1995, due to diversity available in the variants of Tea, it could not control the global Tea prices. Internal Challenges These are the challenges looked at from the point of view of Tata Tea and Tetley Tea specifically, as far as their coming together was concerned. • Tata Tea was no doubt a huge company as far as its business was concerned. But when we put it in the context of it contemplating to acquire Tetley Tea, we need to look at the fact that Tetley Tea was even...
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...The Employee Buy out: Case of Tata Tea Dr Deepika M G, Faculty, Icfai Business School, Bangalore, India ABSTRACT The article discusses about the Employee Buy Out business model adopted by Tatas on their exit from plantation business in their southern plantation operations in Munnar district of Kerala in India. Tata Tea had sold off 17 tea estates in southern India to the company formed by its employees named Kanan Devan Hills Plantation Company Pvt. Ltd.(KDHPCL). In sharp contrast to the situation in the tea industry experiencing closures affecting thousands of employees, KDHPCL with 13,000 employees could not only recover within a year the loss of $ 24 million run up by Tata Tea, but could also register a post tax surplus of $ 50,000 as on March 31st 2006. However, when Tata Tea went onto implement a similar model in the North Indian Plantation Operations, it met with considerable resistance. The article discusses about the crisis that was facing the tea industry in India, the role played by Tatas in the formation of the KDHPCL and the challenges faced by the employees of South Indian Plantation Operations in accomplishing this unique business model. It also critically reviews the factors that are essential for the success of Employee Buy Out, by enumerating the factors that led to the success of EBO in southern operation of Tatas and its failure in their northern operations. INTRODUCTION In February 2007, Tata Tea, an INR 3500 crore beverages company, decided to divest...
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