Professional Documents
Culture Documents
Last but not the least I would like to thank to DR. R.K.
MAHESHWARI (Director of M.B.A.I.B.),I.M.S. LUCKNOW
UNIVERSITY who sincerely assisted me and cooperated with me
in the successful completion of the training especially and of
course all faculty members of M.B.A.(I.B.).
3.1 Introduction
3.2 Brief History
3.3 Foreign Policies
3.4 India-Armenia Relations
3.5 Economic Summary
3.6 Communications
3.7 Armenia Transportation
3.8 Industries
3.9 Armenia-India trade
3.10 The Future
3.11 Abstract
3.12 methodology
5. TEA MARKET
6. ARMENIAN TEA
7. TEA PROCESSING CHART
8. PACKAGING
9. BRANDS OF TEA IN ARMENIA
10.TAXATION
11.INVESTMENT CLIMATE
12.CONCLUSION
13.BIBLIOGRAPHY
INDIAN TEA INDUSTRY
INTRODUCTION
In the present global scenario there are many evidences that
the chemical based herbicides, pesticides are extremely harmful
to our health and Environment. At present time conventional
agriculture practices relies heavily on chemical fertilizers,
pesticides, herbicides which effect human health & degenerate
environment, by entering into food chain , penetrate water
sources , harm the livestock, deplete the soil devastate natural
ecosystem & contaminate the food production .
Organically cultivated foods are the only way to ensure a good
health and product environment degeneration.
Certified Organic products are tested to guarantee that they are
free from all toxic agro chemicals. Certified Organic mean a
sure way to trust that the food we select or purchase are pure
safe and uncontaminated.
Due to many advantages of Organic food in each & every
country, day by day is promoting the use of organic eatable
goods. With all these views Organic India was formed to
promote Organic food. It is a global leader in promotion of
Organic food & health product. Organic India’s main products
are Herbal Tea collection. These are totally herbal made by
Tulsi, Ginger etc.
COMPANY PROFILE
Bharat Mitra, Prashanti and few others soon expanded the
business to include trading various items from India to the
west. Papaji named the business, Indo Israel Trading
Corporation Private Limited, IITC and it was incorporated in
1997. There were several people who were inspired to invest in
IITC, which helped us to get off to a good start. Thus began the
humble beginnings of our company.
During the 1990's thousands of people from all over the world
came to Lucknow, India to meet Sri H.W.L. Poonja, lovingly
known as Papaji. Drawn to India in search of Truth and Self
Realization, people came flooding to Lucknow upon hearing of
the simple teaching of Papaji: "Keep Quiet. The Eternal
Truth exists within you. Do not entertain a single thought
and the Truth will reveal itself to itself."
VISION:
To be a vehicle of consciousness in the global market by
creating a holistic sustainable business modality, which
inspires, promotes and supports well-being and respect
for all beings and for Mother Nature.
MISSION:
To be a trustworthy and innovative global leader in
providing genuine organic products and solutions for
conscious, healthy living.
COMMITMENT:
VALUES:
• Service to All
• Total Integrity
• Absolute Commitment to Quality
• Respect and Devotion to Mother Nature
• No Compromise on Being Who We Are
WORK AREAS:
• Cultivate
• Collection
• Processing
• Manufacturing
• Marketing
PRODUCT LINE:
• ORGANIC FOOD:
ORGANIC INDIA offers a large variety of Certified Organic
commodities and ingredients including grains, cereals, pulses,
spices, herbs, honey, dehydrated fruits and vegetables.
• Barley
• Indian Millet
• Indian Millet
• Wheat, Whole
• Cowpea
• Peas
• Pigeon Pea
• Soy Beans
• Castor Beans
• Chicory Cubes
• Flax Seed
• Groundnut
• Mustard, Black
• Mustard, Yellow
• Peanuts
• Psyllium husk
• Senna Pods
• Senna Leaf
• Sesame Black
• Sesame Seeds
• Sesame Natural
ORGANIC SPICES:
A wide variety of full flavored, delicious and nutritive Certified
Organic spices and condiments. Many spices are not only
delicious but have significant nutritive properties as well.
• Aniseed
• Bay Leaf
• Black Pepper
• Cardamom
• Cinnamon
• Clove
• Coriander
• Cumin
• Fennel
• Fenugreek
• Ginger Powder
• Ginger Slices
• Ginger Whole
• Green Pepper
• Mace
• Nutmeg
• Powdered Turmeric
• Red Chili
• White Pepper
• Whole Turmeric
ORGANIC HERBS:
ORGANIC INDIA offers many common and exotic herbs in our
rich collection of organically grown and Certified Organic herbs,
including traditional Ayurvedic, medicinal and nutritional herbs.
• Amla
• Arjun Bark
• Ashwagandha
• Bacopa
• Bai Chandi
• Vidanga
• Bael
• Beuta/Palash
• Eclipta
• Phyllanthus
• Bougainbellia
• Gotu Kola
• Chamomile
• Jangli Haldi
• Crepe ginger
• Mulethi
• Neem products
• Water Lily
• Shatavari
• Mint Leaf/Mentha
• Long Pepper
• Turmeric
• Tulsi Ginger
FARMING CENTERS:
Azamgarh Chennai
Delhi Dehradun
Indore Jaipur
Lucknow Satna
Surendra Nagar
MARKET:
U.S.A. U.K.
Israel Australia
Japan
OFFICES:
India U.S.A.
Israel
ACHIEVEMENTS:
All products are 100%certified organic by strict international
certification agencies who work to monitor the farmer, the
forests, te processing and every stage of production. The
facilities and processing centers have been awarded SQF, ISO
9001:2000, HSCCP and GMP certification.
Map of Armenia
INTRODOCTION:
Official Name: Republic of Armenia, Hayastani Hanrapetutyun
Capital -Yerevan,
January -6.80 C
July +20.80 C
Urban 66.7%,
Rural 33.3%,
Male 48 %, Female 52 %
Brief History:
The process of evolution of Armenian civilisation dates back to
the second millennium B.C. The Kingdom of Urartu (9th–7th c.
B.C.) was the first major state formation. The Armenian
plateau, located where Persia, Russia and Turkey have butted
heads for centuries, has been invaded by Romans, Greeks,
Turks, Persians, etc. By the 15th century, Armenia was part of
the Ottoman Empire.
Independent Republic of Armenia was proclaimed in August
1920, but in December 1920 became part of the Trans-
Caucasian Soviet Socialist Republic.
In 1991, Armenia declared independence and adopted its
present Constitution in 1995.
Foreign Policy:
Oriented towards Europe with strategic alliance with Russia.
Seeks to maintain balance with USA. Blockade by Azerbaijan
and Turkey over conflict in Nagorno Karabakh. The Organisation
of Security and Cooperation in Europe (OSCE) -
Minsk Group - active in finding solution. Member of the UN,
CIS, Council of Europe, Black Sea Economic Co-operation and
WTO. Seeks greater integration into the world economy. Has
‘Observer’ status in NAM. Foreign policy guided by reciprocal
approach.
INDIA-ARMENIA RELATIONS
Foreign trade Jan 2005: US$ 161 mn (Exp: US$ 45 mn, Imp:
US$ 116 mn)
Inflation (2006): 7% (2003=8.6%)
Economic summary:
Communications:
ARMENIA TRANSPORTATION
Railways:
Highways:
Total: 8,431 km paved: 8,161 km (includes 7,567 km of
expressways) unpaved: 270 km (2002)
Waterways:
Pipelines: gas 1,871 km (2004)
Merchant marine:
Airports: 16 (2004 est.)
The future:
Abstract:
Methodology:
ARMENIAN TEA:
White tea:
Young leaves (new growth buds) that have undergone no
oxidation; the buds may be shielded from sunlight to
prevent formation of chlorophyll. White tea is produced in
lesser quantities than most other styles, and can be
correspondingly more expensive than tea from the same
plant processed by other methods. It is less well known in
countries outside of China, though this is changing with
increased western interest in organic or premium teas.
Green tea:
Oolong:
Post-fermented tea:
Yellow tea:
Kukicha:
Also called winter tea, kukicha is made from twigs and old
leaves pruned from the tea plant during its dormant
season and dry-roasted over a fire. It is popular as a
health food in Japan and in macrobiotic diets.
Black tea:
Green tea:
Water for green tea, according to most accounts, should
be around 80°C to 85°C (176°F to 185°F); the higher the
quality of the leaves, the lower the temperature. Hotter
water will burn green-tea leaves, producing a bitter taste.
Preferably, the container in which the tea is steeped, the
mug, or teapot should also be warmed beforehand so that
the tea does not immediately cool down.
Oolong tea:
Oolong teas should be brewed around 90°C to 100°C
(194°F to 212°F), and again the brewing vessel should be
warmed before pouring in the water. Yixing purple clay
teapots are the ideal brewing vessel for oolong tea. For
best results use spring water, as the minerals in spring
water tend to bring out more flavour in the tea.
Premium or delicate tea:
Some teas, especially green teas and delicate Oolong or
Darjeeling teas, are steeped for shorter periods,
sometimes less than 30 seconds. Using a tea strainer
separates the leaves from the water at the end of the
brewing time if a tea bag is not being used. Elevation and
time of harvest offer varying taste profiles, proper storage
and water quality also plays a large impact on taste.
Puer tea:
Puer teas require boiling water for infusion. Some prefer to
quickly rinse puer for several seconds with boiling water to
remove tea dust which accumulates from the aging
process. Infuse puer at the boiling point (100°C or 212°F),
and allow to steep for 30 seconds or up to five minutes.
PACKAGING
Tea Bags
Tea bags:
In 1907, American tea merchant Thomas Sullivan began
distributing samples of his tea in small silk bags with a
drawstring. Consumers noticed that they could simply leave the
tea in the bag, and better still re-use it with fresh tea. However,
the potential of this distribution/packaging method would not
be fully realized until later on. During World War II, tea was
rationed. In 1953 (after rationing in the UK ended), Tetley
launched the tea bag to the UK and it was an immediate
success. The convenience of the tea bag revolutionized how the
British drink their tea: the traditional tea pot has given way to
making tea in a cup with a tea bag.
Tea leaves are packed into a small (usually paper) tea bag. It is
easy and convenient, making tea bags popular for many people
today. However, the tea used in tea bags has an industry name
- it is called "fannings" or "dust" and is the waste product
produced from the sorting of higher quality loose leaf tea. It is
commonly held among tea aficionados that this method
provides an inferior taste and experience. The paper used for
the bag can also be tasted by many, which can detract from the
tea's flavor. Because fannings and dust are a lower quality of
the tea to begin with, the tea found in tea bags is less finicky
when it comes to brewing time and temperature.
Additional reasons why bag tea is considered less well-flavored
include:
Dried tea loses its flavour quickly on exposure to air. Most bag
teas (although not all) contain leaves broken into small pieces;
the great surface area to volume ratio of the leaves in tea bags
exposes them to more air, and therefore causes them to go
stale faster. Loose tea leaves are likely to be in larger pieces, or
to be entirely intact.
Breaking up the leaves for bags extracts flavoured oils.
The small size of the bag does not allow leaves to diffuse and
steep properly.
Loose tea:
Loose-leaf tea
The tea leaves are packaged loosely in a canister or other
container. Rolled gunpowder tea leaves, which resist crumbling,
are commonly vacuum packed for freshness in aluminized
packaging for storage and retail. The portions must be
individually measured by the consumer for use in a cup, mug,
or teapot. This allows greater flexibility, letting the consumer
brew weaker or stronger tea as desired, but convenience is
sacrificed. Strainers, "tea presses", filtered teapots, and
infusion bags are available commercially to avoid having to
drink the floating loose leaves and to prevent over-brewing. A
more traditional, yet perhaps more effective way around this
problem is to use a three-piece lidded teacup, called a gaiwan.
The lid of the gaiwan can be tilted to decant the leaves while
pouring the tea into a different cup for consumption.
Compressed tea:
A lot of tea such as Pu-erh tea is still compressed for transport,
storage, and aging convenience. The tea is prepared and
steeped by first loosening leaves off the compressed cake using
a small knife. Compressed teas can usually be stored for longer
periods of time without "spoilage" when compared with loose
leaf tea.
Instant tea:
In recent times, "instant teas" are becoming popular, similar to
freeze dried instant coffee. Instant tea was developed in the
1930s, but not commercialized until the late 1950s, and is only
more recently becoming popular. These products often come
with added flavours, such as vanilla, honey or fruit, and may
also contain powdered milk. Similar products also exist for
instant iced tea, due to the convenience of not requiring boiling
water. Tea connoisseurs tend to criticize these products for
sacrificing the delicacies of tea flavor in exchange for
convenience.
Canned tea:
This latest method of marketing tea was first launched in 1981
in Japan.
Storage:
Tea has a shelf-life that varies with storage conditions and type
of tea. Black tea has a longer shelf-life than green tea. Some
teas such as flower teas may go bad in a month or so. An
exception, Pu-erh tea improves with age. Tea stays freshest
when stored in a dry, cool, dark place in an air-tight container.
Black tea stored in a bag inside a sealed opaque canister may
keep for two years. Green tea loses its freshness more quickly,
usually in less than a year. Gunpowder tea, its leaves being
tightly rolled, keeps longer than the more open-leafed Chun Mee
tea. Storage life for all teas can be extended by using desiccant
packets or oxygen absorbing packets, and by vacuum sealing.
See also:
• Barry's Tea
• Anna Russell, Duchess of Bedford
• Assam tea
• Bubble tea
• Capputeano
• Ceylon tea (disambiguation)
• Chinese tea culture
• Darjeeling tea
• Earl Grey, a blend of tea made with bergamot orange.
• English Breakfast tea
• Flowering tea, a type of tea that opens up when steeped
• Frederick John Horniman
• Gunpowder tea
• The health benefits of tea
• Iced tea
• Irish Breakfast tea
• ISO 3103, a method of brewing tea according to the ISO.
• Japanese tea ceremony
• Khayaban Tea
• Korean tea ceremony
• Lapsang souchong
• Lipton
• List of tea companies
• Masala chai
• Mate
• Orange Pekoe
• Peppermint tea
• Prince of Wales tea blend
• Rabea Tea
• Ringtons Tea
• Rooibos
• Tasseography, a method of divination by reading tea
leaves.
• Tazo
• Tea Classics
• Thai tea
• Turkish tea
BRANDS & PRICING OF TEA IN ARMENIA
CONCLUSION
Here I have seen that there is high demand for tea in Armenia,
it would be attractive to Indian Businessmen to import Indian
tea to Armenian.
Moreover, there is a demand for high quality tea as the
Armenian market is full of low quality Georgian tea. Armenians
consider it as one of the best teas in the world.