5,384 research outputs found
Integrated disease management using environmental control in tea fields
No full textThe occurrence of plant disease depends on interactions between the host plant, a pathogen, and the environment in a dynamic called "the disease triangle". Bacterial shoot blight (BSB) disease, caused by _Pseudomonas syringae_ pv. _theae_ (_Pst_), is a major bacterial disease of tea plants in Japan and substantially reduces tea productivity. BSB mainly occurs in the low-temperature season, and lesion formation by _Pst_ is enhanced by both low temperature and the presence of ice nucleation-active _Xanthomonas campestris_ (INAX), which catalyses ice formation at -2 to -4^o^C and is frequently co-isolated with _Pst_ from tea plants^5^. Low temperature is thus the most important environmental factor to influence the incident; however, the effects of environmental controls in fields on the occurrence of the disease are poorly understood. Here we show that the natural incidence of BSB in the field is closely related to low temperatures in late autumn. Frost protection in late autumn, which protected tea plants against extremely low temperatures, significantly decreased the incidence of BSB, and frost protection combined with bactericide application held the incident under the economic threshold level. Our data indicate that environmental control in the field based on microbial interactions in the host offers a new strategy for plant disease control using integrated plant disease management based on the disease triangle concept
The management of tea research
No full textSponsors and clients of agricultural R&D are showing increasing concern
about research costs and benefits. R&D organisations need to assess the
impact of research to justify spending, obtain continuous technical and
financial support from donors, and research sponsors. Further, impact
assessment for R&D organisations are essential to assess their management
systems in order to optimise the benefits from scarce research resources. At
present criteria to assess the performance, objective verifiable indicators and
means of verification are not available. No systematic method is in practice to
assess the research management performance.
Therefore, a study was under taken to develop tea R&D management criteria
and incorporated these in a methodology to assess performance of research
management in the tea sector. A case study approach was adopted. Six case
studies were conducted on Tea Research Institutes of Asia and Africa. Case
studies were grouped into two phases. Phase One was exploratory in nature and
developed the conceptual framework for the research. This enabled the
identification of research management criteria, objective verifiable indicators
and means of verification. These can be used to improve in R&D management
decision making. In addition, a scoring model was developed to assess the
performance of research management in tea.
Phase Two applied the developed conceptual model to four tea R&D
organisations and analysed their performance. This clearly showed that the
identified criteria and developed conceptual model can be used to analyses the
performance of tea R&D management. Results indicated that there is lack of a
structured approach to organising and conducting R&D activities. Research is
carried out without any systematic approach for research prioritisation. Appraisal and resource allocation are inadequately addressed. Management
information systems for rational, quick and effective decision making for the
most part are weak and unorganised. Data on resource utilisation and benefits
derived by individual research projects are rarely recorded and maintained
properly. There is a lack of general awareness especially regarding importance
of studying the rate of uptake of technology.
A good correlation, however, was observed between organisations adopting
best practices and suggested guidelines and the performance of tea R&D
organisations in terms of perceived benefit to the client industry. The most
effective R&D was associated with committee culture, problem identification,
monitoring, evaluation, publication, technology dissemination and feedback.
The developed model was applied in specific context of Bangladesh Tea
Research Institute. Specific suggestions are made on how to improve the
linkages with the industry, better ways of problem identification, evaluation
and technology dissemination, and there by increased contribution to the
productivity of the tea sector.
A research management cycle (RPCM) was developed which proposes to carry
out research in an organised way emphasising the participation of the
beneficiary. Best practices for all the identified criteria and guidelines for major
research management criteria were developed to support in R&D decision
making. The study recommends further work to monitor and evaluate the
application of the guidelines in practice
Tea Tales – India’s ever evolving chai culture
No full textAs we observed International Tea Day on May 21, to peek into the vibrant history of chai and chai tapris in India, Village Square spoke to Arup K Chatterjee, professor of English at OP Jindal Global University. He is the author of widely acclaimed books including, The Purveyors of Destiny: A Cultural Biography of the Indian Railways and The Great Indian Railways
Water management and smallholder Fairtrade tea producers in South Western Uganda
No full textKayonza growers’ tea factory is a remote tea factory in south western Uganda which
consists of two core estates and 4072 smallholder tea farmers currently producing tea
over a total area of 1604 hectares. There is a perception that yields of smallholder tea
vary significantly throughout the year and between years. The data confirms this, with
yields in the lowest producing months of February, July and August as little as 6% of
annual yield production. Soil type also has an influence on yield with evidence
suggesting that sandy loam soils suffer from more drought days than clay loam soils and
generally have more uneven yields.
The conceptual framework for analysis included a water balance model and a
sustainable livelihoods framework. Methods of analysis included yield modelling,
climate analysis and construction of a soil water balance model. Semi-structured in
depth interviews with stakeholders formed the basis of sociological data collection. Soil
water deficit modelling showed seasonal water deficits and a prolonged water deficit in
1999. Total available water was calculated to be 84 mm for clay loam soils and 42 mm
for sandy loam soils. Yield analysis showed average yields of made tea to be 1250 kg
ha-1 in 2005. However, yield prediction estimated possible yields of 2378 kg ha-1 of
made tea. Yield patterns followed soil water deficits and correlated with rainfall
patterns. Yield evenness may be affected by soil type differences in the Kayonza
Growers Tea Factory area. Interviews with stakeholders supported observations on
seasonal water stress and highlighted problems smallholders face accessing information
and adequate inputs for tea production. Although tea provides a regular and reliable
income source, smallholders may prefer to irrigate other high value cash crops and
crops for home consumption. Individual water systems are likely to be used for
domestic as well as agricultural use. Options for soil water conservation and small scale
irrigation were explored in light of research findings. Soil water conservation measures,
rainwater harvesting and treadle pump water management solutions are recommended
for further investigation and piloting. Further analysis of yield and climate data would
enable a finer grained understanding of geographical differences in tea yields.
Investigation of factors affecting tea production such as labour time and shamba size
may help to elucidate how smallholders manage tea production
Investigation on Rosehip Fruit Tea, Linden Herbal Tea, Sage Herbal Tea and Green Tea-are thay acidic or not?
No full textTea is a widely-consumed daily life product, which is claimed to be very
advantageous for health. But it may have negative effects on health, too. Consuming
tea with a hungry stomach causes stomachache, and doctors say that this is because
the tea is acidic. This investigation aims to determine if four types of teas (Rosehip
Fruit tea, Linden Herbal Tea, Sage Herbal Tea and Gren Tea with Lemon) are acidic
or not.
This investigation is important in the sense that the way the tea is consumed may be
limited. Determining if the tea is acidic or not may effect the habits of many people
about tea consumption. In order to determine if the tea is acidic or not, I used the
titration method. Titration is a technique in which the molarity of a solution can be
found by using a strong base or acid with a known molarity and volume.
At the end of my trials, I found out that these four types of teas are all acidic. These
results showed me that Rosehip Fruit Tea is the most acidic one among all, and the
Linden Herbal Tea is the one closest to the neutral. When an order is made between
the acidities tea types, I reached to the conclusion below:
Rosehip tea > Green tea with Lemon > Sage tea > Linden te
Oligomerization mechanism of tea catechins during tea roasting
No full textRoasting of green tea causes oligomerization of tea catechins, which decreases the astringency. The aim of this study was to elucidate the oligomerization mechanism.
The 13C NMR spectrum of the oligomer fraction showed signals arising from catechin and sugar residues. Heating of epigallocatechin-3-O-gallate with 13C-labeled glucose (150 °C for 2 h) suggested that condensation of sugars with catechin A-rings caused the oligomerization. The dimeric product obtained by heating for a shorter period (30 min)suggested cross-linking occurred between sugars and catechin A-rings. Furthermore, heating of phloroglucinol, a catechin A-ring mimic,
with glucose, methylglyoxal, and dihydroxyacetone, confirmed that the basic mechanism included reaction of the catechin A-ring methine carbons with carbonyl carbons of glucose and their pyrolysis products
Tea Industry: Focus on Kenya
No full textAbstract: Tea is an important commodity in East Africa. Kenya is the major tea producer, followed by Uganda, Tanzania, and Rwanda. The growth in the tea sector has led to development of Kenya’s economy. Tea sector in Kenya is dominated by smallholders along with investments by private companies. East African Tea Trade Association (EATTA) was formed to develop the tea trade in Africa. Kenyan tea sector is also facing challenges, such as lack of infrastructure for transport, restrictions in government policies, climate change and the competition to Mombasa tea auction from Dubai auction centre.
Keywords: Tea, Kenya, Mombasa auctions, China, India, CTC, Orthodox.
Title: Tea Industry: Focus on Kenya
Author: Srinivas Anand Sriram
International Journal of Management and Commerce Innovations
ISSN 2348-7585 (Online)
Vol. 10, Issue 2, October 2022 - March 2023
Page No: 208-211
Research Publish Journals
Website: www.researchpublish.com
Published Date: 15-November-2022
DOI: https://doi.org/10.5281/zenodo.7323440
Paper Download Link (Source)
https://www.researchpublish.com/papers/tea-industry-focus-on-kenyaInternational Journal of Management and Commerce Innovations, ISSN 2348-7585 (Online), Research Publish Journals, Website: www.researchpublish.co
Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea
No full textThe aim of this study was to evaluate tea polyphenol and purine alkaloid contents of pu-erh tea (Camellia assamica) in a fermentation solid system with Aspergillus niger and Aspergillus fumigatu. In addition, the objective was to find the major intermediate product during fermentation by HPLC-MSn analysis. The results showed the change of catechin, ester-catechins and gallic acid by quantitative analysis. In the early stages, the contents of ester-catechins were lightly increased. Then, ester-catechins were gradually degraded to produce catechins and gallic acid. Furthermore, a major metabolic intermediate compound of catechins was observed and elucidated by HPLC-DAD-MSn analysis. This study provided a reliable dynamic data description and metabolic pathway of tea polyphenols for postfermented pu-erh tea.Agriculture, MultidisciplinaryChemistry, AppliedFood Science & TechnologySCI(E)EI11ARTICLE51213-12176
Epigallocatechin gallate, cerebral blood flow parameters, cognitive performance and mood in healthy humans: a double-blind, placebo-controlled, crossover investigation
No full textObjective
The aim of the study was to assess the effects of oral ingestion of the ‘green tea’ polyphenol epigallocatechin gallate (EGCG) on cognitive performance, mood and localised cerebral blood flow (CBF) parameters in healthy human adults.
Method
In this double-blind, placebo-controlled, crossover study, 27 healthy adults received placebo and two doses (135 and 270 mg) of EGCG in counterbalanced order on separate days. Following a 45-min resting absorption period, participants performed a selection of computerised cognitive tasks that activate the frontal cortex for a further 42 min. CBF and haemodynamics, as indexed by concentration changes in oxygenated and deoxygenated haemoglobin, were assessed in the frontal cortex throughout the post-treatment period using Near-infrared spectroscopy (NIRS).
Results
During the post-dose task performance period, the administration of 135 mg EGCG resulted in reduced CBF in the frontal cortex, as indexed by significantly lower concentrations of both oxygenated and total haemoglobin, in comparison with placebo. Heart rate was significantly reduced from pre dose to post dose across all treatments. No significant differences were observed for the level of deoxygenated haemoglobin or on any of the cognitive performance/mood measures.
Conclusions
These results demonstrate that a single dose of orally administered EGCG can modulate CBF parameters in healthy humans but that this is not associated with changes in cognitive performance or mood
Chado: The Japanese Way of Tea
No full textNot peer reviewedJapanese tea ceremony -- Study and teaching.Japanese tea ceremony -- Philosophy.Japanese tea ceremony -- Japan -- HistoryJapanese tea ceremony -- Study and teachingJapanese tea ceremony -- Philosoph
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