INDUSTRIAL VISIT REPORT

SUBMITTED BY
DEVA S
BBA20
INDEX
INDUSTRY PROFILE
COMPANY PROFILE
PRODUCT PROFILE
ORGANISATIONAL PROFILE
CONCLUSION

INDUSTRY PROFILE
Indian Tea Industry Is About 172 Years Old. The Industry Occupies An
Important Place And Plays A Very Useful Part In The National
Economy. In 1823 Robert Bruce Invented Tea Plants Growing Wild In
Upper Brahmaputra Valley.
The First Indian Tea From Assam Was Sent United Kingdom For
Public Sale. Then Later In It Extended To Other Parts Of Country
Between 50's And 60's Of The Last Century.
Tea Plantations Are Mainly Located In Rural Hills And Backward Areas
Of Northern Eastern And Southern States. The Major Tea Growing
Areas In India Are Concentrated In Assam, West Bengal, Tamilnadu
And Kerala. The Other Areas Growing Tea To The Extent Is Karnataka,
Tripura, Himachal Pradesh, Uttranchal, Arunachal Pradesh, Manipur,
Sikkim, Nagaland, Meghalaya, Mizoram And Bihar. In India Tea Is
Indigenous And Is An Area Where The Country Can Take A Lot Of
Pride. It Is Mainly Due To Its Pre Eminence As A Foreign Exchange
Earner And Its Contributions To The Country's GNP.
The Indian Tea Industry Has An Important And Special Place In The
Indian Economy. Tea Is India's Primary Beverage, With Almost 85%
Of Total Households In The Country Consuming Tea. India Is The
World's Largest Producer And Consumer Of Tea, With India
Accounting For 27% Of The World Tea Production. India's Expenses
On Beverages And Processed Foods Accounts For 8% Of Food
Expenditure In Rural Areas, And 15% In Urban Areas. India Is An
Important Tea Exporter, Accounting For Around 12-13% Of World
Tea Exports. Further, Certain Varieties Of Tea (For Example
Darjeeling) Are Grown Only In India And Are In Great Demand Across
The World. All Darjeeling Teas Possess The Lightness Of Flavour And
Fine Colouring Which Make Them Unique And Apart From All Other
Teas. India's Tea Industry Exports Were.Estimated At Rs. 17.31 Billion
During 2006, Accounting For 0.4% Of India Export
COMPANY PROFILE

AVT
Founded in 1925 as a plantation company, AVT (A. V. Thomas Group)
is a family owned, professionally managed group of companies with
its headquarters in Chennai, India.
In 1925, a young Indian entrepreneur, Alfred Vedam Thomas, bought
100 hectares of grassland in Pasuparai, Tamil Nadu, considered
completely unsuitable to grow tea. At a time when plantations were
strictly under the jurisdiction of the British, A.V. Thomas went on to
not only transform Pasuparai into one of the highest yielding tea
plantations in the nation, but also to become the first Indian to own
a plantation company. Thus the AVT Group was born.
With this entrepreneurial spirit, AVT ventured into multiple new
business areas to meet rapidly changing needs in India and beyond.
In addition to plantations, the company's portfolio now includes
Consumer Products, Natural Food Ingredients, Nutraceuticals and
Avt Tea Factory in Passuppara Road, Idukki is a top player in the
category Tea Retailers in the Idukki. This well-known establishment
acts as a one-stop destination servicing customers both local and
from other parts of Idukki. Over the course of its journey, this
business has established a firm foothold in it’s industry. The belief
that customer satisfaction is as important as their products and
services, have helped this establishment garner a vast base of
customers, which continues to grow by the day. This business
employs individuals that are dedicated towards their respective roles
and put in a lot of effort to achieve the common vision and larger
goals of the company. In the near future, this business aims to
expand its line of products and services and cater to a larger client
base.

PRODUCT PROFILE
PRODUCTS AND SERVICES
AVT Natural Products (AVT NPL) was incorporated in 1986 as AV
Thomas Industrial Product. The company is promoted by Mr.Ajit
Thomas. Being part of AV Thomas Group, the company is engaged in
manufacturing of food safe natural flavour and colour production.
Products

flavours are Natural Flavours–Company manufactures a spectrum of

products extracted from fresh and roasted spices. These widely used
in Curries, Chutneys, Pickles and Spicy food

Natural Colour– Company manufactures paprika oleoresin, turmeric

extracts and marigold extract. These products are used by food,
pharmaceutical and cosmetic manufacturing companies.

Essential oils– Company extracts essential oil from black pepper,

celery, ginger, nutmeg, white pepper and nutmace through steamed
distillation process. These oils are used by food, beverage, cosmetic
and perfume industries.

Antioxidants– Under this company manufactures rosemary extract

and green tea.

Speciality products– Under this company manufactures High ABR

oleoresin paprika, afla free oleoresin capsicum, deodorized paprika
oleoresin and nutraceutical grade curcumin

MANUFACTURING PROCESS
#TEA MANUFACTURING PROCESS
Tea manufacture is the process of transformation of freshly plucked
green tea leaves to black tea. The process itself is long, requires
much care, attention, control and a scientific understanding of the
complicated physical and chemical changes in the leaf as the
manufacture progresses. There are several distinctive processes that
take place in the manufacture of black teas
#PLUCKING

The green leaf is harvested on a regular basis at intervals ranging

from 5 days to 8 days from each field. The plucking of the soft two
leaves and the bud is generally undertaken by well trained women,
because of the agility of feminine hands. The manufacture begins
from the time the leaf is plucked in the field, and to ensure it retains
its freshness, the leaf is sent to the factories from the fields three to
four times a day.
#WITHERING

No sooner it is received at the factory, the leaf is weighed and spread

on troughs. Withering, is a process, where conditioned air is
circulated between the leaves, initially to remove any surface
moisture and thereafter to concentrate and chemically breakdown
the tea juices. It takes 10 hours to 14 hours for the physical and
chemical changes to take place, and bring the leaf to soft and
rubbery condition suitable for the next stage of manufacture.
#ROLLING

Is the process by which the leaf is twisted and the leaf cell walls
ruptured to bring the juices to the surface of the leaf. The rolling
machines have deep jacket, a pressure cap to apply pressure on the
leaf, and the table itself has battens and a cone at the center to twist
the leaf. There are also the more modern “Rotorvane” machines,
which also give the same twisting and turning effect. This process
takes about 20 to 30 minutes. Thereafter to separate the twisted leaf
from the untwisted, and to reduce the heat build up, the rolled leaf is
passed over a roll breaker. This machine has meshes which separate
rolled leaf. The unrolled is put back into the rollers for further rolling
whilst the rolled leaf is fermented.

#FERMENTATION

Of the tea juices is an essential process in the manufacture of black

tea. Fermentation is the oxidization of the enzymes in the juices,
which bring out the flavour, strength and the colour of the liquors
and infusions. Fermentations is generally carried out on glass or tiled
tables. As fermentation progresses there is a colour change of the
leaf from greenish to coppery brown. The degree of fermentation is
judged by the colour and aroma.
#DRYING

The primary objective of drying is the extraction of moisture and the

arresting of fermentation. The fermented leaf contains from 45% to
50% moisture. The leaf is passed through driers, which have circuits
of trays with perforation, on which are conveyed the fermented
leaf.The drying process takes about 20 to 25 minutes and the initial
temperature is about 120 Degrees F(50 Degrees C) and is finished off
at a temperature of 200 Degrees F (93 Degrees C) to 220 degrees F
(105 Degrees C) . The moisture content of the teas when drying is
completed is approximately 2% to 3% and the coppery brown
fermented tea particles are now back
#GRADING (SIFTING)
The fired teas after cooling are graded / sifted according to size and
shape, as the trade demands. The different grades of tea are
identified nomenclature. On completion of the grading, teas are
stored in airtight bins of boxes. The sifting is carried out on a series of
grading and cleaning machines, which have several trays of different
mesh sizes, to separate the tea particles to the various grades of tea
and to remove the stalk and fibre.
#PACKING / DESPATCHING

Teas are very hygroscopic and rapidly absorb moisture. When

sufficient quantities of teas are collected, they are either packed in
plywood tea chests of multi-walled aluminium craft paper lined
pager sacks and despatched to the auctions or packed into tea packs
of various forms for direct export/distribution.

ORGANIZATIONAL STRUCTURE
CONCLUSION
The training has helped to know the various delegations that is found
in the organization and responds ability. each delegates have the
training has given a deep sense of understanding how an
organization takes efforts in bringing in product as an effective one
and how it can be good in competing with its competitors.
The organizations growth decides their tireless effort in bringing it up
The expansion and establishment of the organizations in various
places and in various forms denotes their financial efficiency and
capabilities.

SUGGESTION
The amount of wage should be paid on time so that the plantation
workers can use the amount for their daily needs. Cash mode of
payment for wage should be preferred since banking infrastructure is
too poor in the adjoining areas where tea gardens are located
AVT has established market in abroad. But AVT ha market for oleo
resin. So AVT should take steps to improve domestic market
AVT should look up the option of setting up of regional distribution
center in Europe where they have only few agents.
New product development time should be reduced
Promotional activities can be improved
Provide more sis for office works.
Suggestions should be obtained from employees for future
improvements.