KRISTU JAYANTI COLLEGE

K.NARAYANAPURA, KOTHANUR, P.O., BANGALORE -560077

PHONE: (080) 28465611, 28465353
FAX: (080) 28445161

C E R T I F I C A T E

This is certified that the internship study titled AN ORGANIZATION STUDY IN
ASSAM TEA CORPORATION LIMITED is based on an original project studied and
conducted by Miss Dibya Limbu; Reg.No.13MG2108 of III trimester MBA under the guidance
of Prof. Raagesh
This organisation study is based on original research and has not formed the basis for the
award of any other degree/diploma by Bangalore University or any other university.
PROF.RAAGESH
(INTERNAL GUIDE)

REV.FR.JOSEKUTTY DR. VIJAYBHASKARAN
PRINCIPAL HEAD OF DEPARTMENT (MBA)

Date:






COMPANY
CERTIFICATE











DECLARATION


I, Dibya Limbu hereby declare that this report titled An Organization Study
at Assam Tea Corporation Ltd was carried by me during the period of 3 weeks under the
guidance and supervision of Mr. Dilip Rajkhowa, Executive manager of the company and
Prof. Raagesh, Kristu Jayanti College of Management and Technology.
I also declare that this report An Organization Study is the result of my own
efforts and has not been submitted earlier to any other university or institution for the award
of any degree/ diploma/certificate or published any time before.




PLACE: BANGALORE
DATE DIBYA LIMBU
13MG2108



ACKNOWLEDGEMENT

I express my immense thanks and hearty gratitude to Mr.Dillip Rajkhowa , Branch
Manager , for permitting me to work on my project AN ORGANIZATION STUDY AT
ASSAM TEA CORPORATION LTD for their ample support, valuable guidance, &
encouragement that has been enabled me to accomplish the study.
I would like to offer my sincere thanks to our beloved Principal, Rev. Fr. Josekutty
for the noble guidance.
I am thankful to Dr. Vijayabaskaran head of department (MBA) of Kristu Jayanti
College of Management for his whole hearted co-operation in bringing out this project.
I take this opportunity to express my deep gratitude and thanks to
Prof.Ragesh for having kindly consented to be my internal guide and having taken keen interest
in my project, which was a source of encouragement.
Lastly I express my pro-founded gratitude to my Parents, Friends, Faculty members and
Staff of Assam tea corporation ltd


DibyaLimbu
(13MG2108)



CONTENTS
CHAPTER PARTICULARS


CHAPTER 1 INTRODUCTION
CHAPTER 2 INDUSTRY PROFILE
CHAPTER 3 COMPANY PROFILE
CHAPTER 4 PRODUCT PROFILE
CHAPTER 5 ORGANIZATIONAL STRUCTURE
CHAPTER 6 SWOT ANALYSIS
CHAPTER 7 FINDINGS,SUGGESTION
&CONCLUSION




















CHAPTER-1
INTRODUCTION













1.1: INTRODUCTION
Organization is a systematic arrangement of people to accomplish some
specific purpose. Every organization is composed of three elements i.e. people, goals and system.
Each organization has a distinct purpose. This purpose is expressed as goals generally. Each
organization is composed of people. Every organization has a systematic structure that defines
the limit of each member. Some members are managers and some are operatives. All
organizations have a management structure that determines relationships between the different
activities and the members, and subdivides and assigns roles, responsibilities, and authority to
carry out different tasks. Organizations are open systems--they affect and are affected by their
environment. Besides this, the Structure of an organization is very important for its growth as it
provides the basic frame work for its progress and expansion. It is particularly important for
decision making purpose.

1.2: OBJECTIVES OF THE STUDY

The report is based on an organization study. The main objective of
the study is to analyze and know various activities and their functional areas. The organization
study has been conducted in one of the industry which comes under Assam Tea corporation ltd
(under Govt.ltd), Negheriting Tea Estate, Jorhat, Assam. The study was undertaken in order to
know the various departments of tea industry in Assam.



1.3: SCOPE OF THE STUDY
The organizational study was conducted in a tea estate of Assam tea
corporation ltd (govt ltd), a tea manufacturing company where production of tea take place. They
produce tea for the Assam tea auction Centre (Guwahati), which exports all over India.
This study helped me to interact with various department of the organization.
The study helped me to understand the functioning of the marketing &sales, materials,
finance, production and their planning departments.

1.4: NEED OF THE STUDY
In order to have the partial fulfillment of my MBA degree, I have done
15 days of my organizational study in the tea industry of Assam tea corporation ltd.(govt.
comp), which is one of the most reputed and recognized tea company in all over India. This
industry produce tea and supplies to the Assam tea auction Centre, which is located in Guwahati
Centre, Assam and then they export to all over India.
This organizational study helped me to find out the various levels of management
departments and their functions. Besides that, the staff over there was also very supportive and
gave their helpful hands during the period of my study. The company I selected was due to its
brand image as Assam tea as it is known to be one of the best teas in the country.




1.5: SOURCES OF THE INFORMATION

This organizational study was conducted by collecting information from both
primary and secondary data sources.
The primary source was collected through the manager, staff and their
employees and labourers of the company. The secondary sources were the articles, websites,
reports, newspapers, etc.

1.6: LIMITATIONS
During the period of my study had to face some of the limitation that is
bound in the company which can be lack of time period. Besides this, the staff also hesitated to
disclose their confidential data regarding their company.























CHAPTER-2
INDUSTRY PROFILE











2.1: HISTORY
Tea was first introduced into India by the British, in an attempt to break the Chinese
monopoly on tea. The British, "using Chinese seeds, plus Chinese planting and cultivating
techniques, launched a tea industry by offering land in Assam to any European who agreed to
cultivate tea for export. Maniram Dewan (1806-1858) was the first Indian tea planter.
In the early 1820s, the British East India Company began large-scale production of tea in
Assam, India, of a tea variety traditionally brewed by the Singpho people. In 1826, the British
East India Company took over the region from the Ahom kings through the Yandaboo Treaty. In
1837, the first English tea garden was established at Chabua in Upper Assam; in 1840, the
Assam Tea Company began the commercial production of tea in the region, run by indentured
servitude of the local inhabitants. Beginning in the 1850s, the tea industry rapidly expanded,
consuming vast tracts of land for tea plantations. By the turn of the century, Assam became the
leading tea producing region in the world.
As of 2013 the consumption of green tea in India was growing by over 50% a year. The
major tea-producing states in India are: Assam, West Bengal, Tamil Nadu, Kerala, Tripura,
Arunachal Pradesh, Himachal Pradesh, Karnataka, Sikkim, Nagaland, Uttarakhand, Manipur,
Mizoram, Meghalaya, Bihar, and Orissa. Indian tea companies have acquired a number of iconic
foreign tea enterprises including British brands Tetley and Typhoo. India is also the world's
largest tea-drinking nation.



2.2: OVERVIEW

GLOBAL VIEW OF TEA INDUSTRY:
Tea industry is one of the significant industry in India as its place as one of the second
largest tea producing country in the world. Tea is among the world's most widely consumed
beverages. One of the biggest markets for tea is the United States where Americans drink 3.6
billion gallons annually and supermarket sales top $2 billion, according to the tea association of
the USA. Black tea is predominantly produced and exported by Kenya and Sri Lanka. Green tea
is mainly grown and consumed in China. Although black tea is by far the most produced and
exported tea, production and exports of green tea are rapidly increasing. Asia-Pacific dominates
the global market and accounts for 40% of the total demand in the tea market. The maximum
production of tea and the largest areas under tea plantation belong to India and China
respectively. Leading tea-producing countries are China, India, Kenya and Srilanka. While
production of black tea is growing 3.9% annually, production of green tea is growing 11%
annually and herbal tea production is growing more than 15% each year. The trend towards
health consciousness, coupled with this increased competitive pressure, will further drive new
product development in the next five years, which will in turn drive industry demand. The global
market is highly concentrated. However, the presence of large unorganized market in Asia
Pacific is expected to impact the profitability of Western producers.
TEA INDUSTRY IN INDIA:
Tea isnt simply tea in India but it is like a staple beverage here and a day without it is
impossible and incomplete. Indians prefer their steaming cup of tea because for them it acts as an
energy booster and is simply indispensable. This popular beverage has a lot of health benefits too
as its antioxidants help to eliminate toxins and free radicals from the blood. Originally tea is
indigenous to the Eastern and Northern parts of India, but the tea industry has expanded and
grown tremendously over the years, making India the largest grower and producer of tea in the
world. The tea production in India was 8, 81,400 tonnes as of 2013. In terms of consumption,
export and production of tea, India is the world leader. It accounts for 31% of the global
production of tea. India has retained its leadership over the tea industry for the last 150 years.
Even the export sector of India has experienced an increase in the export of this
commodity. There is a wide variety of tea offered by India; from Green Tea to CTC tea to the
aromatic Darjeeling tea and the strong Assamese tea, the range of tea available in India is
unparalleled. Indians take a lot of pride in their tea industry because of the pre-eminence of the
industry as a significant earner of foreign exchange and a significant contributor to Indias
GNP.The three prominent tea-growing regions in India are Darjeeling, Assam and Nilgiri. While
Darjeeling and Assam are located in the Northeast regions, Nilgiri is a part of the southern region
of the country. Majority of the tea factories are located within the premises of the tea estates and
this is what accounts for the freshness of the tea. The process of tea production has a series of
procedures and processes. The process starts with the plucking of tea leaves in the tea estates by
women employees carrying a basket over the head and ends with the production of the ultimate
tea. There are mainly two ways of producing tea in India namely the CTC production and
Orthodox production. CTC is an acronym for crush, tear and curl. The tea produced by this
method is mostly used in tea bags. The orthodox production method consists of five stages,
namely withering, rolling, fermentation, drying and finally storing. It is not possible to compare
the two varieties because their quality depends on factors such as rainfall, soil, wind and the
method of plucking of tea leaves and both possess a unique charm of their own. As the primary
producer of an assortment of tea, India is the ideal destination for all tea enthusiasts.

































CHAPTER-3
COMPANY PROFILE












3:1 NATURE AND HISTORY
Assam Tea Corporation Limited is a wholly owned Government of Assam public
sector undertaking established in 1972. It comprises of 14 tea estates spread over 13000 hectares
of prime land scattered over 6 districts of the picturesque state of Assam located in the north
eastern part of India.
The company was formed during the British Raj by a group of Britons to acquire, as
going concerns, six Sterling tea companies, is today controlled by the Bermuda-based NRI,
Mahindra Mehta. The company, which is the oldest tea company in the world, changed its name
in 1989 from Assam Company (India) to its present one and their tea gardens have been existing
from 1858 before the company was formed.
There are 1184 laborers in the company excluding the staffs. There are 32 staffs and
39 sub staffs and 1 manager and 2 assistance manager in one particular tea garden of Assam tea
corporation ltd.

3.2 VISION
The vision of this tea company is to provide quality tea products to respective
consumers and emerge as the top tea corporation in the world.

3.3: MISSION
Assam tea corporation ltd is committed towards providing tea products at minimum
possible price to its members and as well as its distributors and ensure economic viability within
the corporation.
3.4 QUALITY POLICY
Assam tea corporation ltd is involved to produces welfare through customer delight by
adopting continuous improvement and ensure pure and hygienic tea products.

3.5 OBJECTIVE OF THE COMPANY
The main objective of the company is to analyse and know various
activities and their functional areas. The organization study has been conducted in the industry of
Assam tea corporation ltd (under govt. ltd), negheriting tea estate, Jorhat, Assam. The study was
undertaken in order to know the various departments of tea industry in Assam and their products
that they are providing to the nations as well as world.
The corporation is completely and continuously involved in improving
its processes to ensure if the objectives are met as per given schedules.

3.6 AREA OF OPERATION

The Assam tea bush grows in a lowland region, 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 seasonconditions ideal for growing tea.
Because of its lengthy growing season and generous rainfall, Assam is one of the most prolific
tea-producing regions in the world. The industry is located in, negheriting tea estate, Jorhat,
Assam.

3.7 COMPETITORS:

Tata Tea
Tata tea is one of the top tea brands in India. However, there are other
companies based out of the country that are performing well in the Indian market. The tea
industry is one of the main avenues of earning foreign exchange for India and also
contributes handsomely to the Gross National Product. India can presently be regarded as
a global leader when it comes to production, export, and consumption of tea.
Society tea
Society Tea is a Hasmukhrai & Co product. The company was incorporated during
1933. The company offers a wide range of tea products that may be enumerated as
below:
Leaf
Premium
Dust tea
Ice tea
Tea bags

Arcuttipore Tea Co Ltd:
The company owned a tea estate at Silchar (Cachar district), Assam.
The yield per hectare has increased from 400 kg to 2450 kg due to efforts made by the
management. ATL came out with a Rs. 6 crores public issue at a premium of Rs. 30 in
Mar'95 to part-finance a Rs. 10 crores project to increase the capacity from 7 lac kg pa
to 14 lac kg pa and to diversify into tea exports, teak plantation and black pepper.
Hemalatha Textiles, Star Textiles & Industries, Hooghly Mills and Mega Market
Share resources are the other group companies.
Asian Tea & Exports
Asian Tea & Exports is a leading exporter of Tea. We are recognized by the
Government of India as a Star Export House. Our operations are compliant with the
quality systems as laid down under ISO: 9001 and HACCP standards.
For five years - Asian Tea & Exports has been awarded the prestigious
Niryat Shree Export Award by FIEO, Ministry of Commerce, and Government of
India for excellence in exports. Our group is engaged in tea plantation &
manufacturing, trading and exports of tea, international trade and imports of various
commodities.

























CHAPTER-4

PRODUCT PROFILE























Genmaicha Green Tea
Kukicha Green Tea










Makum Junction Sampler
Ilam Artisanal - Nepal

Kyoto Matcha - Japan
Organic Sencha - China
Organic Yunshancha - China


Some of the tea samples are as follows:

1. Genmaicha green tea:("brown rice tea")

It is the Japanese name for green tea combined with roasted brown rice. It is
sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during
the roasting process and resemble popcorn. This type of tea was originally drunk by poor
Japanese, as the rice served as a filler and reduced the price of the tea; which is why it is also
known as the "people's tea." It was also used by those persons fasting for religious purposes or
who found themselves to be between meals for long periods of time. Today it is consumed by
all segments of society.

Genmaicha is also sold with matcha (powdered green tea) added to it. This product
is called Matcha-iri genmaicha (Genmaicha with added powdered tea). Matcha-iri
genmaicha has a similar flavor to plain genmaicha but the flavor is often stronger and the color
more green than light yellow.

2. Kukicha, or twig tea:

It also known as bocha , is a Japanese blend made of stems, stalks, and twigs. It is
available as a green tea or in more oxidized processing. Kukicha has a unique flavor and aroma
among teas, due to its being composed of parts of the tea plant that are excluded from most other
teas.
Regular Kukicha material comes from production of Sencha or Matcha. When coming
from Gyokuro's production, it takes the name of Karigane or Shiraore.
Kukicha has a mildly nutty and slightly creamy sweet flavor. It is made of four
sorts of stems, stalks and twigs of Camellia sinensis. For best results, kukicha is steeped in water
between 70C to 80C (155F - 180F). Green varieties are best steeped for less than one minute
(over steeping or steeping too hot, as with all green teas, will result in a bitter, unsavory brew).
Kukicha is one of the preferred teas of the macrobiotic diet. Kukicha can be added to juice to
make childrens drink.Kukicha is unique in that it is naturally very low in caffeine without any
industrial decaffeination.
3.Ilam artisalan:

Tucked in the mountain ranges on the west of Nepal is the district
of Ilam. One of the few tea growing districts of Nepal, the cup character of its tea is
comparable to teas from Darjeeling district of India; which is right next door. Most teas
here are produced by small family farmers, and cured at home manually, without use of
any tea manufacturing machinery.
This is a batch of semi-fermented tea from a small farmer in eastern Nepal. The leaves
are large, dark brown, twisted and with ample silver buds. The brew is sweetish,
aromatic and has a fantastic lingering mouth feel. The body is smooth and lightish with
dominant muscatel and woody aroma.

The Assam tea corporation ltd. basically deals in this kind of tea
production in their respective industries. Besides this, there are two kinds of methods:
Orthodox and CTC both named after the manufacturing process. Quality leaf makes
quality tea. There is no way around that. Quality leaf is determined by the pedigree and
health of the tea bush and by careful hand-plucking. But like wine, tea manufacture is a
fine art involving years of experience, in-depth know-how and often closely guarded
secrets. The crucial step in making black tea is to allow the juices in the rolled fresh
leaves to darken from contact with the air. Tea makers call this process fermentation,
although, technically, it is oxidation. A similar process occurs when a cut apple turns
brown. The dark substances that form while the tea leaves are exposed to the air is
produced by the chemical reactions of the tannins in the tea. The leaf is spread out and
left to wilt, losing some moisture, stiffness and much of its weight. Then its rolled,
exposing essential oils to the air and starting the oxidation process. When the leaves
have transformed sufficiently, then they are fired, dried over heat to stop the oxidation
process.
In practice when a factory is running, samples are taken every
hour and tasted which may indicate how the manufacturing process needs to be
readjusted. Tea Planters judge determine the quality of tea by its bright color and taste.
The liquor when left to cool should turn opaque.
GRADES OF ASSAM TEA Tippy teas have a higher percentage of buds which show
up as golden flecks (like tobacco) in the finished tea. The more tippy the tea, the
higher the grade/quality. Very tippy teas are expensive. Top grade Orthodox is sorted
entirely by hand and woolen blankets are sometimes used to further separate the fine
golden tips. Orthodox names often have the words golden or flowery in the
description but some names. are confusingly common to both methods (Orthodox &
CTC) of manufacture.


The four grades of Orthodox black tea are:
1. Flowery Orange Pekoe (the small leaf next to the bud).
2. Orange Pekoe (the second leaf next to the bud).
3. Pekoe (the third leaf next to the bud) and
4. Souchong (the fourth leaf next to the bud).


TGFOP (Tippy Golden Flowery Orange Pekoe) is the highest
grade of Orthodox Assam, hand processed in small quantities at the finest plantations. It
contains roughly one-quarter tips. The joke among tea aficionados is that TGFOB stands
for Too good for ordinary people. TGFOB fetches top prices in the Arab world. It is
drunk pure without milk. Bottom of the barrel are the Fannings and Dust. This is the
tea that goes into tea bags. Tea Dust is also what is boiled in milk and spices to create
Indian street chai, which is a whole different cuppa altogether.


CTC TEA: At the start of the 20th century when tea drinking caught on in the UK,
British tea companies started experiments in Assam and the CTC method invented and
used to the increase volume of tea. CTC is the acronym for Crush, Tear & Curl. It
describes the factory process used to make the tea which is similar to that of orthodox
tea manufacture but instead of the leaves being rolled as a final stage, they are passed
through a series of cylindrical rollers with hundreds of small sharp teeth that Crush,
Tear, and Curl the leaf into tiny little balls.

CTC tea gives double the cup for the same weight as orthodox. For example one
Kg. of CTC tea yields around 500 cups compared to 250 cups from Orthodox. The
quality of Orthodox however is better than CTC as the coarse leaf is discarded at the
time of manufacture by shifting.



































CHAPTER-5
ORGANISATIONAL STRUCTURE AND DESIGN

















5.1 Organization chart of Assam Tea Corporation




The organization structure in Assam Tea Corporation follows the above simple structure.
Organization structure is the skeleton of the organization. It prescribes the
formal relationship among various position and the activities. Arrangements about reporting,
relationship, how an organization member is to communicate with other members, what roles
and procedures exist to guide the various activities performed by the members of all parts of the
organization structure.
Organization structure plays a vital role in achieving the organizational goals.
Organization structure should be properly designed to facilitate the smooth functioning of the
organization.
Administration department:










Processing department:








Quality control departments activities







Brief Outline of Instrumentations Installed in Assam Tea Corporation
Processing machinery in the Assam Tea Factory have been equipped with various sensors as
detailed below:
Withering Trough (Enclosed & Open)
Leaf moisture Sensors
Leaf temperature Sensors
Temperature and RH of air at ambient, above and under the leaf bed
Rotor vane
Leaf temperature sensor at discharge
Current sensor for motor load
Interfaced with LCU for CTC.

Triplex CTC Machine
Leaf temperature sensors at each cutting unit
Current sensor for motor load at each cutting unit
Variable speed (AC Drive) for motor speed variation
LCU consisting of Industrial PC and signal transmitters.
Continuous Fermenting Machine (CFM)
Online display of throughput time
Leaf bed temperature sensors
RH sensors
CO
2
sensor
O
2
sensor
Camera
LCU consisting of Industrial PC and signal transmitters.
Floor Fermentation (FFM)
Leaf bed temperature sensors
RH sensors
CO
2
sensor
O
2
sensor
LCU consisting of Industrial PC and signal transmitters.
Gumla/Fermenting Trough (GFM)
Leaf bed temperature sensors
RH sensors
Interfaced with LCU for Floor fermentation (FFM)
Drier (VFBD)
Temperature sensors for T
1
, T
2
, T
3
& T
4

RH sensors at exhaust of wet semi dry and dry zone.
7Airflow sensor (fitted at upstream of the hot air fan)
LCU consisting of Industrial PC and signal transmitters.

Continuous belt Weighed (MCW)
Continuous and online record of dryer mouth tea
Interfaced with LCU for Drier
Impregnation of Oxygen during Fermentation of CTC Tea
Adoption of Impregnation of Oxygen during Fermentation (technology), especially with high-
yielding slow-fermenting cultivars, increase in productivity can be achieved due to reduction in
fermenting time. Also, the industry can also adopt the technology to manufacture superior
quality of black tea using continuous fermenting machines.

















CHAPTER-6

SWOT ANALYSIS





















SWOT analysis:

STRENGTH :

The diverse agro-climatic conditions prevailing in the tea growing areas of India lend
themselves to the production of a wide range of teas black, (CTC, orthodox), green
teas and organic teas. A one-stop-shop for high quality specialty teas e.g. Darjeeling,
Assam, orthodox, high range Nilgiris, etc.
Strong production base with 75 per cent of the production being accounted for by
organised sector covering 1,600 gardens owned by nearly 1,100 entities.
Competent managerial manpower.
Strong research backing from well-established research institutions.
Availability of modernised and upgraded manufacturing facilities.
Labour welfare laws protecting workmen.
Emerging small grower sector with young plantation profiles.
Availability of training facilities for plantation managers, supervisory staff and
workers for continuous upgradation of their skills.
Strong domestic market by accounting for nearly 80 per cent of production offering
demand cushion for the tea industry.




WEAKNESS:

Old age of the tea bushes nearly 38 per cent have crossed the economic threshold
age limit of 50 years and another 10 per cent on the verge of crossing this limit
shortly. High cost of production mainly due to low productivity, high energy cost and
high social cost burden.
Diminishing availability of workforce. Remote location of the plantations and
transportation of teas over long distances from tea gardens to sale points.
Poor infrastructure approach roads to gardens, inadequate warehousing at ports,
constrained availability of containers, placements of vessels and high ocean freight
charges (due to feedermother vessel transfers).
Difficulties in introduction of mechanization of field operations due to topographical
and quality limitations.
Unorganized nature of small growers with fragmented small and scattered holdings
leading to production of poor quality teas mainly due to non-availability of technical
know-how at the doorstep weak extension service.
Lack of quality monitoring mechanism for teas particularly sold through private sales.






OPPORTUNITIES:
Good awareness level world over as to the health attributes of tea leading to growing
demand for good quality teas and specialty teas such as organic teas, green teas.
Narrowing down of the gap between supply and demand due to increased growth rate
of consumption in the major producing countries. Producing countries reaching an
agreement for forming an exclusive forum for resolving their differences over
common issues.
Positive response by the tea industry responding to the Government towards
renovation of fields and processing factories. (Special purpose tea fund and quality
upgradation initiative).
Increasing strength of small growers and showing good response to the suggestion of
Tea Board for collective approach towards adopting GAP and GMP.











THREATS:
Consistency in quality commitment and high service quality perception of exporters
of other countries.
Better developed packaging and bagging capacity in the different countries compared
to our nations.

The main important problems of tea industry in Assam are:
Fluctuation in tea prices.
Rise in production cost
Cost of labor production.
Increase in fuel cost
Inadequate power supply
Inadequate machineries
Fall in quality of tea products
Decline in exports.
In order to overcome this problems, the government has taken some steps to
improve and recommended following measure:
All tea for sale should go through tea auction Centre.
There should be amendment of tea marketing control order
Incentives to tea producers coming for tea auction
Orthodox tea production should be subsided.
Subsidy to replantation should be increased
Promote organic tea cultivation.




CHAPTER-7
FINDINGS, SUGGESTION AND CONCLUSION











FINDINGS
Following are the findings during the study:
This corporation is found to be one of the best brand image tea producing company in the
country.
The government has been initiating and trying to bring out modern method of techniques
in order to improve their production sector.
The company has got its own laboratory in order to improve the quality products of
different type of tea produce in different factories.
The corporation has got more than 1000 employees in each of the factories in Assam.

SUGGESTIONS
Following suggestion to be provided in order to improve the company:
The tea cultivation should be taken more care and should be replaced every 4 to 5 years.
They should try to focus on the best packaging and qualitative products of tea.
They should try to improve the techniques and methods of the producing the tea in the
factory.
Modern technology and machinery should be much more provided in order to increase
the production.
Facilities and benefits and bonus to be provided to the staffs and the respective laborers.
Best fertilizers and pesticides to be provided to the laborers in order to have good
cultivation.


CONCLUSION
Assam tea grown at sea level, is known for its body, briskness, malty flavour and strong bright
colour. Though Assam indicates the distinctive black teas from Assam the regionals produces
relatively smaller quantities of green tea and white teas according to the demand of the
shareholders. Today, Assam is the world single largest tea growing region at present Assam
produces about 55%of the country total tea production.












BIBILOGRAPHY
OFFICIAL WEBSITES
www.assamtea.com
www.indiateaindustry.com