Developing local processing technology for black and green tea and evaluation of conformance to ISO standard
| Pages | 317-324 |
| DOI | https://doi.org/10.1108/20425941211271513 |
| Published date | 03 October 2012 |
| Date | 03 October 2012 |
| Author | Olusegun Aroyeun,Gerald Iremiren,Samuel Omolaja,Feyisara Abiodun Okelana,Olayiwola Olubamiwa,R.R. Ipinmoroti,Amos Oloyede,Semiu Ogunwolu Olalekan,Daniel Andrew,Christiana Olayinka Jayeola,Fatai Abiola Sowunmi,Lukman Ola Odumbaku |
| Subject Matter | Public policy & environmental management,Environmental technology & innovation |
Developing local processing
technology for black and green tea
and evaluation of conformance
to ISO standard
Olusegun Aroyeun, Gerald Iremiren, Samuel Omolaja,
Feyisara Abiodun Okelana, Olayiwola Olubamiwa,
R.R. Ipinmoroti, Amos Oloyede, Semiu Ogunwolu Olalekan,
Daniel Andrew and Christiana Olayinka Jayeola
Cocoa Research Institute of Nigeria, Ibadan, Nigeria
Fatai Abiola Sowunmi
Department of Agricultural Economics, Lagos State University, Ojo,
Nigeria, and
Lukman Ola Odumbaku
Moshood Abiola Polytechnic, Abeokuta, Nigeria
Abstract
Purpose – The purpose of this paper is to describe a project designed with the aim of developing
a black and green tea processing technology for Nigerian farmers and evaluate the conformance
of the quality of the processed tea to the recommended international standard.
Design/methodology/approach – Locally processed and graded black teas were collected
from Kakara and Bangoba for analysis. Different grades analyzed were Dust 1, Pekoe fanning
(PF), broken pekoe (BP) and Fibre. Green tea was also processed from 21 tea clones selected
from the Cocoa Research Institute, Kusuku Station tea plantation located at 1,840m above mean
sea level and analyzed for quality characteristics. The methods used for the quality of black
and green teas analysis were in accordance with ISO standard: ISO 9768 method (revised) was
used for determining % water extract, ISO 5498 for crude fibre, ISO 1575 for % total ash,
and ISO 1577 for acid insoluble ash. Other additional quality p arameters evaluated for
black tea were theaflavins (TF), thearubigins (TR) and colour brightness (C Br) from another
set of 17 clones using flavonost methods. Conformance to ISO standard were assessed in all
tea locally processed by the farmers, in comparison to the ones processed under controlled
conditions.
Findings – The results obtained in this study revealed that 59.2 per cent of the tea analyzed
conformed to ISO 9768, 81.5 per cent to ISO 5498, 77.8 per cent to ISO 1575 and 96.3 per cent to ISO
1576 and 100 per cent conformed to ISO 1577 and 85.2 per cent to ISO 1578 respectively. In all, only 33
per cent of the processed tea conformed to international standard for black o r green tea physical
parameters. As for black tea, clones which conformed to correct TF, TR, CBR are UNK, 367, 19, 74, 354,
368, 369, 353, 357, 143, 14 and 108 respectively.
Practical implications – The paper shows that production of green tea and black tea can
be done locally without loss of quality if good manufacturing practices and hygiene practices are
followed.
Originality/value – The use of clonal materials sourced locally that conformed to ISO standard
from Nigeria could create new products (black and green tea) with high economic values to the
farmers.
Keywords Nigeria, Agriculture, Tea, Food technology, Quality standards, ISO, Tea quality,
Theaflavins, Thearubigins, Colour brightness, Conformance
Paper type Research p aper
The current issue and full text archive of this journal is available at
www.emeraldinsight.com/2042-5945.htm
WorldJour nal of Science, Technology
and Sustainable Development
Vol. 9 No.4, 2012
pp. 317-324
rEmeraldGroup Publishing Limited
2042-5945
DOI 10.1108/20425941211271513
317
Processing
technology
for tea
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