THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM TRUONG THI NGOC HUYEN TOPIC TITLE: SURVEY ON BLACK TEA PRODUCTION PROCESS AT SSOE PHU THO TEA COMPANY LIMITED BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2018 – 2022 Type : On-the-Job Training (OJT) Supervisor(s) : Dr. Dinh Thi Kim Hoa Thai Nguyen, December 2022 DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Truong Thi Ngoc Huyen Student ID DTN1854190005 Thesis Title Survey On Black Tea Production Process At SSOE Phu Tho Tea Company Limited Supervisor Dr. Dinh Thi Kim Hoa Supervisor’s signature Abstract: The processed Camellia sinensis leaves used to make tea, the world's most popular refreshing beverage, are assessed organoleptically. Although the biological potentials are fixed in the leaves, processing makes it edible.
Tea wouldn't have existed as a beverage if not for its abundant polyphenols and caffeine. About two-thirds of polyphenols, or catechins, are converted to polyphenolic pigments like theaflavins (TF), thearubigins (TR), and other polymerization compounds when they are oxidized in the presence of polyphenol oxidase. The quantity and balance of these substances in the tea fluid affect the quality of black tea. Keywords Tea, , processing, quality Number of Pages 66 Date of Submission 11th November,2022 ii ACKNOWLEDGEMENT First of all, I would like to express my gratitude to the lecturers in the Advanced Education Program and at the Thai Nguyen University of Agriculture and Forestry, who have provided me with in-depth knowledge not only of my subjects but also of my soft skills, as well as the opportunity to complete my thesis.
It has been a delight to work with a profound supervisor, Dr. Dinh Thi Kim Hoa who has always been willing to assist me at any time. She also provided me with the best possible conditions, supported all of my study materials, and discussed any issues I had anytime I conducted surveys or analyzed data. Thank the directorate and departments of SSOE company without your support, during my internship, and providing me with relevant information and data, I wouldn’t have been able to carry out my thesis.
Nguyen Thi Hoa, who wholeheartedly taught and helped me with the knowledge and skills to do well in research during internships and company surveys. Although many attempts have been made to implement the topic in the most comprehensive manner possible, owing to the lack of early familiarity with the real production technique as well as limited expertise and experience, flaws are unavoidable. I sincerely appreciate your comments and recommendations on how to be better in my thesis. Sincerely thanks! Truong Thi Ngoc Huyen iii TABLE OF CONTENTS DOCUMENTATION PAGE WITH ABSTRACT.iii TABLE OF CONTENTS.
iv LIST OF FIGURES.1 LIST OF TABLES. General information about SSOE Phu Tho Tea Company Limited. Introduction of company. Overview of Black tea.1 Definition of Black tea.2 Introduce some technological processes of black tea production.3 Raw materials for black tea production.4 Situation of tea production and consumption in the world and in Vietnam 10 2.3 Brief introduction about tea plant.1 General characteristics of tea plants.
Original of tea.4 Tea growing areas in Vietnam .4 The importance of the tea industry to human life and the economy. For human life .5 Chemical composition of tea plant .3 Group of nitrogen-containing compounds (Protein and amino acids) .4 Glucose and pectin .5 Pigments in tea. RESEARCH SUBJECTS AND RESEARCH METHODS .2 Place and time of study. Survey on black tea production process by OTD method.
Survey of standards applied at SSOE for black tea products. Methods of information collection. The method of data collection. RESULTS AND DISCUSSION.1 Production process of black tea by OTD method.9 To sieve, sort.10 Mixing and preserving.3 Equipment used to produce black tea production.3 The equipment of unfold ferment.4 Regulations in the license to discharge wastewater into the water source of SSOE Phu Tho Tea Co., Ltd and to survey of standards applied at SSOE Phu Tho Tea Company Limited.1 Collection, treatment and discharge of wastewater into water sources.
DISCUSSION AND LESSON LEARNED. 51 vii LIST OF FIGURES Figure 2.1 FAO Composite Price.2 Actual and Projected Production of Black Tea.3 Actual and Projected Consumption of Black Tea.4 Actual and Projected Exports of Black Tea. 15 LIST OF TABLES Table 2.2 Classification of black tea product at SSOE Phu Tho Tea Company .1 Rational research Tea, which is processed by the tender shoots or leaves of tea plant (Camellia sinensis (L. Kuntze), is the second most popular beverage worldwide after water (Rietveld and Wiseman 2003).
Drinking tea and enjoying tea is a very popular culture in the life of Vietnamese people. Tea is a very healthy drink, thanks to its biomedical properties, and the presence of groups of vitamins and tannins that help clear heat, detoxify, reduce blood fat, high blood pressure, and dysentery due to bacterial infection. However, due to the purpose of profit, many tea production areas have abused pesticides, plant protection products, and herbicides beyond the allowable threshold, affecting food safety for consumers. and at the same time adversely affect the image of Vietnamese tea in general and tea products in the Phu Tho region in particular.
In fact, the demand for safe organic products for human health is being concerned and OTD black tea is one of such product lines. Tea has rapidly gained popularity in more than 60 nations, making it one of the three most popular non- alcoholic beverages on the planet. The scientific connotations of tea are directly tied to the reasons why its usage has steadily grown over the world. Tea has a cult following due to its distinctive health benefits and distinct flavor.
Tea's unique characteristics are mostly dictated by the secondary metabolites it contains (Wan and Xia 2015). Tea leaves are mostly utilized as a beverage plant 2 because they contain the required secondary metabolites, which give a variety of distinct properties. Different portions of the plant are principally employed for manufacturing the end product in tea and other beverage plants, such as coffee, grape, and cocoa, with secondary metabolites residing in the same or unique Phu Tho has many advantages in terms of natural and human conditions with concentrated tea growing and production areas with high yields. There are many businesses that have been oriented towards the trend of organic tea production, serving the needs of organic food and food safety, and at the same time directing their products to the export market in order to affirm and enhance their trade Vietnamese tea brand.
Stemming from that practice, we carried out the topic: "Survey on OTD black tea production process at SSOE Phu Tho company" 1.2 Research’s objectives The main objective of this paper is to survey on process of manufacturing black tea at the SSOE Phu Tho tea company. Specific objectives include: To find out the history of formation and development, production situation and business development strategy of SSOE Phu Tho Tea Company To survey on process of manufacturing black tea by Orthodox method at the SSOE Phu Tho Tea Company To survey the standards applied at the SSOE Phu Tho Tea Company Evaluate of the existing process on manufacturing the black tea at the SSOE Phu Tho Tea Company. And give recommendation for the improvement.3 Detailed schedule Month Time Content of Work From: Investigate the procedure of black tea production in 17/03/2022 – SSOE Company 31/03/2022 From: Comprehend and describe some of the main stages in 01/04/2022 – the black tea production line 30/04/2022 From: 01/05/2022 – Investigate the quality control process for black tea 31/05/2022 From: 01/06/2022 – To study all equipment in the black tea product 30/06/2022 01/07/2022- 5th Collect the data 15/07/2022 01/08/2022- 6 th Write the report 31/08/2022 1. Timeline The survey was carried out in SSOE company from March 17, 2022 to August 30, 2022 at (address).
General information about SSOE Phu Tho Tea Company Limited 2. Introduction of company Company name: SSOE Phu Tho Tea Company Limited Abbreviation Name: SSOE PHU THO Business license: 2600984447-001 Tax code: 2600984447 Operation date: 13 August, 2017 Phone: 02462511589 Location: It is currently registered at the address of Dep Hamlet - Commune Van Luong- Tan Son District- Phu Tho Province. Currently, SSOE is applying the ISO 22000:2018 and HACCP for managing the quality of products. ISO 22000 is a standard developed by the International Organization for Standardization (ISO) with a focus on food safety.
The full name is ISO 22000 Food safety management systems - Requirements for any organization in the food chain. Whatever their size, or product, all food producers have a responsibility to manage the safety of their products and the well-being of their consumers. That’s why ISO 22000 exists. The consequences of unsafe food can be serious.
ISO’s food safety management standards help organizations identify and control food safety hazards, at the same time as working together with other ISO management standards. Applicable to all types of producer, ISO 22000 provides a layer of 5 reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust. ISO is the abbreviation of the International Organization for Standardization. ISO 22000 certification is an international, accepted and valid food safety standard worldwide.
An enterprise in the food supply chain that applies and achieves ISO 22000 certificate is recognized as a unit with a good management system of food safety and hygiene and ensures the supply of safe food products, quality for consumers. HACCP is an acronym for Hazard Analysis and Critical Control Point System, and means “Hazard Analysis and Critical Control Point System”, or system for analyze, identifying and controlling hazards important in food production and processing”. HACCP is a quality management system based on hazard analysis and critical control points. It is an analytical tool to ensure food safety and quality.
HACCP includes systematic reviews of all relevant steps in the food processing process, and identifies those steps that are critical to food safety and quality. This tool allows to focus technical resources, expertise on processing steps that have a decisive impact on food safety and quality.3 Infrastructure Land use area: 40.3m2 Total investment capital: 140,000,000,000 VND equivalent to 6,087,000 USD 2. Overview of Black tea 2.1 Definition of Black tea Consumed worldwide, black tea is a fermented tea (Senthil Kumar, Murugesanet al. Black teas' primary quality characteristics are often their 6 look, color, scent, and taste (Okinda Owuor, Obanda et al.
Aroma is a crucial factor in the assessment of sensory scores and on the commercial description of tea among these qualities (Senthil Kumar, Murugesan et al. According to product properties : it is a product made from the leaves of Camellia Sinensis (L) O.kuntze According to the technological process : → → → Ingredients (fresh tea leaves) Withering Rolling Fermentation → → → Drying Sorting/ grading Black tea product.2 Introduce some technological processes of black tea production Currently, there are two methods of black tea processing: the classic OTD (Orthodox) method and the new CTC (Cut (Crush), Tear and Curl Operation) method. In reality, CTC tea is a way to prepare black tea. named after the "crush, tear, curl" (and commonly "cut, tear, curl") procedure that involves putting black tea leaves through a number of cylindrical rollers.
The rollers' many, pointed teeth cause the leaves to be crushed, torn, and curled. Tea-based pellets comprised of tiny, firm rollers are created. The CTC process is distinct from conventional tea production, which merely rolls tea leaves into strips. This type of tea is known as CTC tea (and sometimes known as mamri tea).
In Assam, India, in the 1930s, Sir William McKercher created the CTC method. In the 1950s, the method expanded to Africa and India. The CTC technology is now used to manufacture the majority of black tea in the world.