IV Report 1-1

REPORT ON INDUSTRIAL VISIT
HARRISONS MALAYALAM LIMITED
CHUNDALE ESTATE
ON 12 JANUARY 2023
Submitted to:
The Head of Department
B.Com Accounts and Data Science
AYYANKALI MEMORIAL ARTS AND SCIENCE COLLEGE

KURYOTTUMALA, VETTITHITTA (P.O) PATHANAPURAM
Submitted by:
Final Year Students
BCOM ACCOUNTS AND DATA SCIENCE
2020-23
INTRODUCTION
The Harrisons Malayalam Chundale Estate Tea Factory is a leading tea

production unit located in the Wayanad district of Kerala, India. The factory was established in
the year 2000 and has since then been producing high-quality tea for the domestic and
international market. The factory is equipped with state-of-the-art technology and a team of
experienced professionals who ensure the production of quality tea.
Tea factory is spread over an area of 500 acres and is surrounded by lush
green tea gardens. The tea bushes are well-maintained, and the soil and climatic conditions are
ideal for tea cultivation. The factory processes tea leaves collected from the surrounding tea
gardens, which are grown under controlled conditions.
Tea production process at the Harrisons Malayalam Chundale Estate Tea
Factory involves four main stages: withering, rolling, oxidation, and drying. The tea leaves are
first spread out in a thin layer to allow them to wither, which reduces their moisture content. The
withered leaves are then rolled to break down the cell walls and release the tea's natural
enzymes. The oxidation stage allows the tea leaves to develop their flavor and color. Finally, the
tea leaves are dried to stop the oxidation process and preserve the flavor and color.
PRODUCTION
Factory has a production capacity of approximately 2 million kilograms of tea per annum. The
tea produced at the factory is marketed under the brand name “Harrison Malayalam” and is sold
in various regions of India and abroad.
Production Process:
The tea produced at Harrisons Malayalam Chundale Estate Tea Factory undergoes a rigorous
production process that involves the following steps:
Plucking of tea leaves from the tea garden
Withering of the tea leaves to reduce moisture content

↓
Rolling of the tea leaves to release the essential oils
Fermentation of the tea leaves to develop the flavor
. ↓
Drying of the tea leaves to stop the fermentation process
Grading of the tea leaves based on size and quality
Packing of the tea leaves into tea bags or loose tea
a) WITHERING:-This is the first process in tea manufacture. It involves the removal of

moisture from the green leaves to a predetermined level by passing ambient / conditioned air in a
plenum chamber, under the meshed surface holding the leaves. During this 16-18 hour process,
which enables concentration of the tea juices, high in Polyphenol, certain desirable bio-chemical
changes also occur within the cells of the tea leaves. The raw material is now termed as withered
leaf.
b) ROLLING (CTC):-During the rolling process using CTC (Crush, Tear & Curl) machines,
the withered leaf is macerated and cut into small size particles, while rupturing the cells of the
leaf. A thin film of the tea juices is thus coated on the leaf particles, which enhances bio-
chemical changes in the next process.
c) FERMENTATION:-This process is an enzymatic oxidation process. In the presence of

Oxygen from the air, these natural Polyphenols in the tea juices get converted to different
compounds. By the enzyme Polyphenol Oxidase that is naturally present in the leaves. These
compounds are the reason for the various cup characteristics of tea such as ‘flavors, briskness,
colour & body. The in-process material is now termed as ‘fermented dhool'.
d) DRYING:-The objective of drying is to arrest the fermentation process, when it has reached
the optimum level, with the right amount of favorable compounds formed The ambient air that is
heated to about 130oC is passed through a plenum chamber of a vibratory bed that dries the
‘dhool reducing the moisture content to <3%, which is ideal level for a long shelf life of the
‘made tea’.
e) SORTING:- Sort into different grades of tea, based on the 'size'.
SUSTAINABILITY INITIATIVES
Harrisons Malayalam Chundale Estate Tea Factory is committed to preserving
the environment. The factory has implemented several sustainability initiatives, including the use
of renewable energy sources, the adoption of sustainable farming practices, and the
implementation of waste management practices. The factory also participates in reforestation
programs to ensure the preservation of the local environment
 Quality control and measures
Quality control is of utmost importance at the Harrisons Malayalam Chudale

Estate Tea Factory. The tea leaves are regularly tested for quality and purity, and only the finest
leaves are processed for production. The factory follows strict quality control measures to ensure
that the tea produced meets international standards. The tea is also regularly tested for pesticide
residue and other contaminants to ensure that it is safe for consumption.
MARKETING AND DISTRIBUTION

The Harrisons Malayalam Chundale Estate Tea Factory markets its tea under the brand name
''Chundale Estate'. The tea is marketed and distributed both domestically and internationally
through a network of distributors and agents. The factory also exports its tea to countries such as
the United States, Europe, and the Middle East.
The tea produced at the Harrisons Malayalam Chundale Estate Tea Factory is available in
various blends, such as black tea, green tea, and herbal tea. The tea is packaged in airtight bags
to preserve its freshness and flavor. The packaging is attractive and eye-catching, and the tea is
priced competitively in the market.
CONCLUSION
The Harrisons Malayalam Chundale Estate Tea Factory is a well-established tea production unit
that produces high-quality tea for the domestic and international market. The tea factory is
equipped with state-of-the-art technology and a team of experienced professionals who ensure
that the tea produced meets international standards. The tea is marketed and distributed both
domestically and internationally, and the brand has a good reputation in the market. The factory
is committed to producing quality tea while ensuring the sustainable development of the tea
gardens and the surrounding environment.

IV Report 1-1

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IV Report 1-1

Uploaded by

REPORT ON INDUSTRIAL VISIT

HARRISONS MALAYALAM LIMITED

The Head of Department

B.Com Accounts and Data Science

AYYANKALI MEMORIAL ARTS AND SCIENCE COLLEGE

Final Year Students

BCOM ACCOUNTS AND DATA SCIENCE

The Harrisons Malayalam Chundale Estate Tea Factory is a leading tea

Plucking of tea leaves from the tea garden

Withering of the tea leaves to reduce moisture content

Rolling of the tea leaves to release the essential oils

Fermentation of the tea leaves to develop the flavor

Drying of the tea leaves to stop the fermentation process

Grading of the tea leaves based on size and quality

Packing of the tea leaves into tea bags or loose tea

a) WITHERING:-This is the first process in tea manufacture. It involves the removal of

c) FERMENTATION:-This process is an enzymatic oxidation process. In the presence of

e) SORTING:- Sort into different grades of tea, based on the 'size'.

 Quality control and measures

Quality control is of utmost importance at the Harrisons Malayalam Chudale

MARKETING AND DISTRIBUTION

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