You have no items in your shopping cart.
- BASIC SCIENCE
- BIOTECH & GENETIC ENGINEERING
- Energy Science & Technology
- Enviromental Science & Eng
- Life Sciences
- Medicinal & Aromatic Product
- Pharmacy and Drugs
- Veterinary Dairy & Fish Science
- Wildlife and Forestry
The rising cost of production and falling prices, under the pressure of global oversupply of tea against a depressed demand, caused an economic crisis of unprecedented proportions in the first decade of the 21st century. Under severe financial stress, some tea garden owners abandoned their tea plantations and several major tea corporates hived off the loss making tea production operations. Many tea-growing units were closed down, adversely affecting socioeconomic conditions of the stakeholders, particularly smallholder growers and workers. The 39 chapters in this book analyze the impact of the economic crisis and discuss the methods of managing the cost-price squeeze. Strategies are suggested to reduce the costs in field and factory. Knowledge of tea chemistry has been employed to define the tea quality and to improve it, increase price realization and enhance earnings by taking to value added products from tea. Chapters on health effects of tea provide Information to identify the bioactive molecules and their mode of action for high value pharmaceutical and industrial products. A section on informatics shows the way to share knowledge between scientists across the language barrier and transfer of technology from scientists to the ultimate users. This book is the 3rd of the series in Global Advances in Tea Science, which was started with a 1000 page, 64 chapter compendium. Book 2 was a monograph Protective Effects of Tea on Human Health, published in October 2006 by CABI, London. The book 3 Economic Crisis in Tea Industry: Strategies of Scientific Management would sensitize the students of tea science to the ground realities of economics for operating a sustainable enterprise of tea growing. It provides useful leads to the tea scientists in various disciplines about the future needs of scientific research to make tea growing a viable activity. It helps the practicing tea manager to access alternative technologies to cut costs and for improving the product earnings to raise profitability of the unit. It is designed to serve as a guide to the captains of the tea industry and to the policy makers to formulate sound economic policies for long term health of the tea industry and to prevent/reduce the recurrence of such economic disasters.
- Table Of Content
Title Economic Crisis in Tea Industry Table of Content Profile and Impact of the Tea Crisis: Economic Crisis and Strategies for Scientific Management. Socio Economic Issues. Market Balance, Prices and Strategic Actions in World Tea Market. Impact of Oversupply and Low Quality Tea on Tea Prices. Part II: Scientific Management of the Cost of Production, Part II(A): Managing Cost of Production in the Field: Reducing Cost of Field Operations in Tea. Reduction in Tea Harvesting Costs. Reducing the Cost of Tea Plucking Without Loss of Quality. Mechanical Aids in Pruning Tea. Part II(B): Cost Reduction During Processing: Processing Tea for Lower Cost and Better Quality. IT-Enabled Withering Process Control System. Biomass Gasification: for Energy Needs of the Tea Industry. Chemical Wither in Black Tea Manufacture. Part III: Augmenting Realisation, Part III(A): Quality Through Phyto- Sanitary Chemicals for Control of Pests: Tea Quality, Tea Pests, Their Natural Enemies and Pesticides. Strategies for Reducing Pesticide Residues in Tea. Regulatory Issues Influencing Tea Quality. Part III(B): Biologicals for Improving Quality. Eco-friendly Management of Tea Plantations Toward Sustainability. The Development of Organic Tea in China Mainland. An Experience of Reality of Nature - A Perception Through Realization. Bio-pesticides in Tea Cultivation. Microbial Pesticides and Insect Semiochemicals for Control of Tea Pests in China. Tea Rhizosphere: Characteristic Features of Microbial Diversity. Mycotoxin Production Potential of Mycoflora in Tea. Part III(C): Chemistry for Quality Up Gradation and Value Addition: Chemical Basis of Tea Quality. Improvement of Flavour Quality of Black Tea Using Molecular Basis of Aroma Formation in Oolong Tea. The Extraction and Purification of Theanine. Uniqueness of Assam Tea. Quantitative Analysis of Green Tea Polyphenols in Indian Cultivars. Health Benefits and Industrial Applications of Tea Catechins. Part IV: Health Effect of Tea: Functional Behavior of Tea Polyphenols in Cardiovascular Disease. Chemo-preventive Action of Tea against Obesity. Cancer Chemopreventive Effects of Black. A Pro-oxidant Mechanism of Tea Polyphenols in the Prevention of Cancer. Protective Role of Tea against Cancer and Infectious Diseases Through Immune Activation. Black Tea and Cancer A review. Tea and Health: Generating Consumer Awareness in India. Part V: Tea Research Information Network: Towards A Tea Information Community. Statistical Analysis of Published Articles on Tea Science in China. India Tea Portal - Leveraging Information Technology for the Benefit of the Tea Industry. Role of Tea Museum in Tea Culture and Industry. Index Page No. 409 Author's Name N.K. Jain, F. Rahman and Peter Baker Publisher Studium Press LLC Year Of Publication 2008 ISBN 10 1-933699-37-X ISBN 13 No About The Book No Binding type No Book Size(len) No Series No book size(hei) 9.8 Book size width 6.6 Edition 1st
* required fields