GLBAJAJ INSTITUTE OF MANAGEMENT RESEARCH

RESEARCH
ASSIGNMENT
ON
MANAGERIAL ECONOMIC

POST GRADUATE DIPLOMA IN MANAGEMENT

SESSION –(2019-21)

Submitted to: Submitted By:

Rajeev Mathew Priyanka Singh
Roll No-(19246)
Section-D
 CONTENTS

1. Introduction
2. Literature Review
3. Research Methodology
4. Data Findings Analysis
5. Conclusion
 Introduction About Assam Tea

Assam tea is a black tea named after the region of its production, Assam, India.
Assam tea is manufactured specifically from the plant Camellia
sinensis var. assamica (Masters). The same tea plant is also traditionally used
in Yunnan province in China. Assam tea is mostly grown at or near sea level and is
known for its body, briskness, malty flavour, and strong, bright colour. Assam teas,
or blends containing Assam, are often sold as "breakfast" teas. For instance, Irish
breakfast tea, a maltier and stronger breakfast tea, consists of small-sized Assam
tea leaves.
The state of Assam is the world's largest tea-growing region, lying on either side
of the Brahmaputra River, and bordering Bangladesh and Myanmar. This part of
India experiences high precipitation; during the monsoon period, as much as 10 to
12 inches (250–300 mm) of rain per day. The daytime temperature rises to about
96.8F (36 °C), creating greenhouse-like conditions of extreme humidity and heat.
This tropical climate contributes to Assam's unique malty taste, a feature for which
this tea is well known.
Though Assam generally denotes the distinctive black teas from Assam, the region
produces smaller quantities of green and white teas as well with their own
distinctive characteristics. Historically, Assam has been the second commercial tea
production region after southern China, the only two regions in the world with
native tea plants.
The introduction of the Assam tea bush to Europe is related to Robert Bruce,
a Scottish adventurer, who apparently encountered it in the year 1823. Bruce
reportedly found the plant growing "wild" in Assam while trading in the
region. Maniram Dewan directed him to the local Singpho chief Bessa Gam. Bruce
noticed local tribesmen (the Singhpos) brewing tea from the leaves of the bush and
arranged with the tribal chiefs to provide him with samples of the leaves and seeds,
which he planned to have scientifically examined. Robert Bruce died shortly
thereafter, without having seen the plant properly classified. It was not until the
early 1830s that Robert’s brother, Charles, arranged for a few leaves from the
Assam tea bush to be sent to the botanical gardens in Calcutta for proper
examination. There, the plant was finally identified as a variety of tea, or Camellia
sinensis var assamica, but different from the Chinese version (Camellia
sinensis var. sinensis).

Evolution In Assam -

The intervention of the colonizing British East India Company was realized
through a body of 'experts' constituting the Tea Committee (1834) to assess the
scientific nature and commercial potential of Assam tea. The adherence of the
members of the committee to the Chinese ideal (in terms of the plant and the
method of manufacture) led to the importation of Chinese tea makers and Chinese
tea seeds to displace the "wild" plant and methods obtained in Assam. After a
period, however, a hybridized version of the Chinese and Assam tea plants proved
to be more successful in the Assam climate and terrain.
By the late 1830s, a market for Assam tea was being assessed in London; and the
positive feedback led the East India Company to inaugurate a long drawn process
of dispossession of agricultural land and forest commons through the infamous
'Wasteland Acts' allowing significant portions of the province by private capital to
be transformed into tea plantations. The close symbiotic relationship of the
colonial state and plantation capitalism through the colonial period is most
succinctly captured in the term Planter-Raj.

Production -

The cultivation and production of Assam tea in the first two decades (1840–1860)
were monopolised by the Assam Company, which operated in districts of Upper
Assam and through the labor of the local Kachari community. The success of the
company and the changes in colonial policy of offering land to the tea planters
(Fee simple rules) led to a period of boom and expansion in the Assam tea industry
in the early 1860s, but these could not necessarily be translated into a dramatic
shift in production (from China to Assam) due to the "makeshift" nature of
plantations, poor conditions of life on plantation (huge rates of mortality and
desertion), and also at times the presence of pure speculative capital with no
interest in tea production. Most of the tea estates in Assam are the members of the
Assam Branch of the Indian Tea Association (ABITA), which is the oldest and
most prominent body of tea producers of India.

Steps –
There are between two and seven steps involved in the processing of fresh tea
leaves, the addition or exclusion of any of these stages results in a different type of
tea. Each of these procedures is carried out in a climate-controlled facility to avoid
spoilage due to excess moisture and fluctuating temperatures.
Withering - It refers to the wilting of fresh green tea leaves. The purpose of
withering is to reduce the moisture content in the leaves and to allow the flavor
compounds to develop. While it can be done outdoors, controlled withering usually
takes place indoors. Freshly plucked leaves are laid out in a series of troughs and
subjected to hot air forced from underneath the troughs. During the course of
withering, the moisture content in the leaf goes down by about 30%, making the
leaf look limp and soft enough for rolling. Additionally, the volatile compounds in
the leaf, including the level of caffeine and the flavors, begin to intensify. A short
wither allows the leaves to retain a greenish appearance and grassy flavors while a
longer wither darkens the leaf and intensifies the aromatic compounds.
Fixing -Fixing or “kill-green” refers to the process by which enzymatic browning
of the wilted leaves is controlled through the application of heat. It is held that the
longer it takes to fix the leaves, the more aromatic will be the tea. Fixing is carried
out via steaming, pan firing, baking or with the use of heated tumblers. Application
of steam heats the leaves more quickly than pan firing, as a result of which
steamed teas taste ‘green’ and vegetal while the pan-fired ones taste toasty. This
procedure is carried out for green teas and yellow teas.
Oxidation – It results in the browning of the leaves and intensification of their
flavor compounds. From the moment they are plucked, the cells within the tea
leaves are exposed to oxygen and the volatile compounds within them begin to
undergo chemical reactions. It is at this stage that polyphenolic oxidase, including
theaflavin and thearubigin, begin to develop within the leaves. Theaflavins lend
briskness and brightness to the tea while thearubigins offer depth and fullness to
the liquor that’s produced. In order to bring out specific intensities in flavors, tea
makers control the amount of oxidation the leaves undergo. Controlled-oxidation is
typically carried out in a large room where the temperature is maintained at 25-
30 °C and humidity stands steady at 60-70%. Here, withered and rolled leaves are
spread out on long shelves and left to ferment for a fixed period of time, depending
on the type of tea being made. To halt or slow down oxidation, fermented leaves
are moved to a panning trough where they are heated and then dried. Due to
oxidation, the leaves undergo a complete transformation and exhibit an aroma and
taste profile that’s completely different from the profile of the leaves that do not
undergo this process. Less oxidized teas tend to retain most of their green color and
vegetal characteristics due to lower production of polyphenols. A semi-oxidized
leaf has a brown appearance and produces yellow-amber liquor. In a fully oxidized
tea, amino acids and lipids break down completely, turning the leaves blackish-
brown. The flavors in such a tea are more brisk and imposing.
Rolling - It involves shaping the processed leaves into a tight form. As a part of
this procedure, wilted/fixed leaves are gently rolled, and depending on the style,
they are shaped to look wiry, kneaded, or as tightly rolled pellets. During the
rolling action, essential oils and sap tend to ooze out of the leaves, intensifying the
taste further. The more tightly rolled the leaves, the longer they will retain their
freshness.
Drying - In order to keep the tea moisture-free, they are dried at various stages of
production. Drying enhances a tea’s flavors and ensures its long shelf-life. Also,
drying brings down the tea’s moisture content to less than 1%. To dry the leaves
they are fired or roasted at a low temperature for a controlled period of time,
typically inside an industrial scale oven. If the leaves are dried too quickly, the tea
can turn abrasive and taste harsh.
Aging - Some teas are subjected to aging and fermentation to make them more
palatable. Some types of Chinese Pu-erh, for example, are aged and fermented for
years, much like wine.

Separate Time Zone -

Tea gardens in Assam do not follow the Indian Standard Time (IST), which is the
time observed throughout India and Sri Lanka. The local time in Assam's tea
gardens, known as "Tea Garden Time" or Bagan time (also MMT - Myanmar
Time), is an hour ahead of the IST. The system was introduced during British days
keeping in mind the early sunrise in this part of the country.
By and large, the system has subsequently been successful in increasing the
productivity of tea garden workers as they save on daylight by finishing the work
during daytime, and vice versa. Working time for tea laborers in the gardens is
generally between 9 a.m. (IST 8 a.m.) to 5 p.m. (IST 4 p.m.) It may vary slightly
from garden to garden.
Noted filmmaker Jahnu Barua has been campaigning for a separate time zone for
the northeast region.

Geography –

The tea plant is grown in the lowlands of Assam, unlike Darjeelings and Nilgiris,
which are grown in the highlands. It is cultivated in the valley of the Brahmaputra
River, an area of clay soil rich in the nutrients of the floodplain. The climate varies
between a cool, arid winter and a hot, humid rainy season—conditions ideal for
growing tea. Because of its long growing season and generous rainfall, Assam is
one of the most prolific tea-producing regions in the world. Each year, the tea
estates of Assam collectively yield approximately 1,500 million pounds
(680,500,000 kg) of tea.
Assam tea is generally harvested twice, in a "first flush" and a "second flush". The
first flush is picked during late March. The second flush, harvested later, is the
more prized "tippy tea", named thus for the gold tips that appear on the leaves.
This second flush, tippy tea, is sweeter and more full-bodied and is generally
considered superior to the first flush tea. The leaves of the Assam tea bush are dark
green and glossy and fairly wide compared to those of the Chinese tea plant. The
bush produces delicate white blossoms.

Review Of Literature
Review of literature is an important step in the development of research
project. It helps the researcher to develop a deeper insight in to the problems
and gain information on what has been done, before. It serves as a
framework of reference for studies and focus on the feasibility of study
constraints, data collection etc. The task of searching literature in a scientific
investigation in view of the study technique adopted and result expressed by
the earlier researcher was of paramount importance. Abdellah and Levine
(1979) have stated that review of literature provides a basis for future
investigation, justifies the need for replication, throws light on the feasibility
of the study, indicates constraints of data collection and helps to relate the
findings of one study to another, with a view for establishing a
comprehensive body of scientific knowledge in a professional discipline
from which valid pertinent theories may be developed. It is a conventional
fact that a thorough review of literature is an important step in any
successful research study. Unfortunately specific studies on the tea workers
related to health practices and health problems are very few, particularly in
Assam. 16 However, keeping in view the objectives and variables under
study, a comprehensive review of available literature of such investigation
has been presented under the following sub-headings.

1. Socio-economic Status –
Most of the environmental hazards that effect human health are due to
human action* or human inactions. Among the environmental hazards,
the biological pathogen i.e. air, water, soil etc. takes the greatest toll on
health (WHO, 1992). Waterborne diseases are the single largest category
of communicable diseases worldwide. According to WHO technical
report (2001), diarrhoea alone is the cause of large number of infant and
child mortality per year. The risk factors associated with these diseases
are lack of piped water, overcrowding, poor sanitation, contaminated
food and poor hygiene. Moreover, diarrhoea and worm infestation, along
with poor water and sanitation provisions that promote them, have
complex and reciprocal relation with malnutrition in children.

Baruah T (1995) conducted a study on “Mundas in Tea Plantation - A

study in their health behaviour”, revealed that in tribal areas many
problems of health and diseases are closely related to their economic
conditions, cultural practices, food habits, social organization and
cultural values which are considered as barriers to implementation of
modem and scientific health practices. She also suggested that special
attention is needed to study the health behaviour of the tribals of India,
particularly of the communities exposed to non-traditional health-care
practices.
Ballara (1992) reported that according to world development there were
948 millions adult non-literates in the world of whom 65 % were female.
India & China accounted for more than half of the non-literates. Female
literacy was striking at Asia, which accounted 77 per cent of the world’s
female non-literates.
B.D Rawat (1988) reported that tea gardens belong to tea planters
associations which covers the areas of Jalpaiguri, Daijeeling and Assam
have provided various recreational facilities such as cinema show, indoor
and outdoor games etc. Many members state provide clubhouses, which
are equipped with books, radio sets and arrangements for indoor games.
Phukan Minoti (1986) in her study titled “ Socio-economic status of the
women labourer in the tea gardens of Assam” throws light on the
sociological aspect of the women labourers of Assam. Though they
extended their hand as earning member of the family, most of them are
illiterate.
Jain M.K. (1993) in his study entitled “Employment pattern of Workers
in the tea garden of Assam - A case Study of Dibrugarh District*-,
emphasised the employment patterns of permanent, temporary, women
and child labourers including the present status of the tea industry.
Moreover, he worked out some projections for 2000 A.D. with particular
reference to employment.
 Braverman Harry (1974) says on his article ‘The Habituation of the
Worker to the Capitalist Mode of Production’ that the transformation of
working humanity into a “labour force”, a “factor of production,” an
instrument of capital, is an incessant and unending process.

2. Socio- Cultural Beliefs and Traditional Health Practices –

Abha Rani (1994) revealed on her study “Modem Medical Systems and
the Tribal (Rural) Society, Ranchi” that the tribal people mostly believes
in Ojahs, Sokhis and Motis. They use various parts of trees e.g. bark of
tree, leaf, root, and tubers etc. as medicines. They are blind follower of
Nature.
Burman Roy J J . (2003) states that the trends of practice of consulting
the traditional medicinal practioners are equally true for the younger and
old or the male and female. There are, however certain practitioners who
are, considered to be specialists for certain ailments like arthritis,
rheumatism, body-aches etc
Bhadra R.K. (1997) has observed that the tribal workers of Tea
Plantation still based on traditional health culture. He also observed that
in those plantations where medical facilities are better and easily
accessible, there is a keen inclination among the workers towards modem
medical facilities. He found both traditional and modem practices in his
study area at Siliguri, West Bengal.
Chaudhari (1986) stated that among the tribal the diseases are commonly
related to the beliefs in different deities and spirits. Jose Boban K. (1998)
expresses after constant observation and investigation on ethno medicine
of tribal not as a set of abstract beliefs & exotic practices, or in isolation,
but as an essential part of the tribal social structure.

3. Health Problems Prevailing among Tribes -

Anjali (2002) revealed on her study “Among Mai Pahariyas of Santhal Paragana (Jharkhand)
regarding Health” that 80 to 90 percent of the population suffered from malnutrition.
Malnutrition has caused diseases 32 to volunteer themselves to avail the facilities, as they
believe that a woman conceives only by the blessing of God & also consider the pregnancy
to be a natural phenomena. Regular medical check-up and administrator medicine during
pregnancy is not necessary.
Biswas D. et.al (2002) revealed that there is high degree of undernutrition among tea
workers of Assam where female were the worst sufferer. Moreover, this hard working
labour forces is with chronic energy deficiency which may result in huge loss in work
capacity.
Bodding P.O. (1986) a British writer collected the name of indigenous medicine (Plants
Origin) with typical description of diseases. He also mentioned about their beliefs customs
and traditions in regard to health practices among the Santhals.
Baruah Pumima , Borua S, Borkakoty B, Mahanta J (2007) reporting two cases of
Onychomycosis by Seytalidium dimidiatum in green tea leaf pluckers women who complains
of thickening & discoloration of the right thumbnails associated with occasional pain over
the nail fold. One of the two has been plucking green leaf for last 15 years. The second one,
a 35 years old lady who presented with blackish discoloration of the thumb. She had been
plucking leaves for the last lOyears.Tea shrubs grow in abundance in Assam in the Northeast
of India. There is a special group of people who have been serving in the tea gardens for
generations and they earn their livelihood by plucking leaves. Onychomycosis incapacities
the worker & affect their earning & carves man-days loss to the tea industry. These pluckers,
being poor agro industry labourers, cannot afford long loss of wages & spend for treatment
of longer duration.
Dutta Beethikamani (2001) conducted a study regarding “Morbidity and Curative Measures
among the tea Labourers”. She stated that at least 30 different diseases/ailments from
which the tea labourers suffered like influenza, dysentery, gastroenteritis etc. are reported
to occur in a relatively higher frequency during monsoon. The frequent diseases among
children include diarrhoea, cough and cold, flue, ringworm, skin diseases and malnutrition
etc. Nutritional deficiency seems to be an important cause for most of the infant death.
Likewise, anaemia is more frequent among the women. Tuberculosis is also another
frequent disease among the women.

4. Intoxication:
As per WHO report (1997), the estimated prevalence of bidi and cigarette smoking in India is
about 40% among men and 3% among women in the 15 years of age and above. However,
overall prevalence of tobacco use differed widely due to various factors e.g. Race, gender,
age, education etc.
World Health Report, 2003, Consumption of Cigarette and other tobacco products and
exposure to tobacco smoke are the world’s leading preventable causes of death, responsible
for about 5 million deaths in the year 2003. Lifestyle and eating patterns are the other major
health hazards leading to millions of untimely deaths.
Chakraborti Samrat & Varma Nitin (2002) revealed on their study of tea garden workers in
the Duars in Jalpaiguri District of West-Bengal on health and medicine through oral history
and found most of die workers (80%) are intoxicated with Rice-Beer.
Doshi S.L.(1990), conducted a survey in the village of South Gujrat and reported that out of
213 families 72% of them had more than one members who drank and most of the drinkers
strongly believed that there is nothing wrong in drinking. They said (respondent) that they
drank out of customary habit and they felt obliged to offer drinks to other members of their
community as a form of hospitality.
 Medhi G.K., Hazarika N.C. & Mahanta J.(2006) conducted a cross sectional study to assess
tobacco use (both smoking and non-smoked tobacco) and alcohol use among tea garden
youths of Assam during the period of 2002-2003. A total of 650-tea plantation youths aged
15 years to 24 years from eight randomly selected tea gardens, were interviewed. Out of
650 respondents, nearly 59% of them have no formal education, 54% of the youths used at
least one substance and 27.4% were concurrent users of both alcohol and tobacco. The
prevalence of alcohol consumption was 32.2% (43.9% males; 24.6% females) a higher rate of
alcohol and tobacco use were seen among respondents in whom both parent were illiterate
and working as a manual worker in tea industry is significantly associated (p with higher rate
of alcohol and tobacco use.
Choudhury H.K. et. al (1998) carried out a study on tobacco use at Aizwal district of
Mizoram, to assess the prevalence and pattern of tobacco use. Out of 375 people from
urban and rural population, (age 10 56 yrs and above) were interviewed about their habits
of taking tobacco. Use of tobacco was high among males (56.6%) and female (45.7%), but
the high prevalence of smoking among males (42.3%) and chewing among females (27.9%)
indicates the existence of sex differences in tobacco use pattern.