ABSTRACT
Study on the economic feasibility of tea in Pakistan was illustrated from the start till to date. The flourishing of the tea industry in Pakistan in its present form, many attempts have been made so far on Government level and in private sector as well from the last 50 years. The serious efforts began in the late 80`s. With the Governmental encouragement tea was started to its blooming and the replacement of other crops in the area were made accordingly. Recently new and more extensive plantations are being built-up, under the auspices of PARC/NTRI in the Northern part of Pakistan. In the study an over view of all efforts are being shown for its development along with its stages being faced. The successful growth of tea plants in the area have been ascertained, the yield potential and quality of made-tea have been assessed to be economically viable, the extent of suitable area has been identified and finally, the production package for growers has been evolved.
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DOI: 10.3923/ajps.2002.495.498
URL: https://scialert.net/abstract/?doi=ajps.2002.495.498
INTRODUCTION
Tea is one of the three major non-alcoholic beverages used in the world, which was originally discovered in China. Currently tea industry has spread from China to the far corners of the world encompassing countries ranging from 30° latitude in the Southern Hemisphere (Kenya) to 45° latitude in the Northern Hemisphere (Georgia). According to recent statistics, the total amount of world tea production reaches 2.8 million tons annually, 70% as black and 30% as green tea. On the average 3 billion cups of tea are drunk every day, the main black tea producing countries are India, Srilanka and Indonesia, while the main green tea producing countries are China, USSR and Japan. Global demand for tea exceeds supply and this gap will continue to increase over time due to population growth resulting in considerable rise in prices (Anonymous, 1991d).
MATERIALS AND METHODS
In this review, data were used on the basis of research has been actually carried out at National Tea Research Institute (NTRI) from 1982- 2002.
Results
Tea in Pakistan
Roll of tea in our economy: The per capita consumption is more than 1.0 kg. Unfortunately, all tea consumed in Pakistan is imported from abroad. Tea is the third commodity after petroleum and edible oil on which our billion of expenditure has been spent annually. More over, Pakistan is the second largest importer of tea in world next to United Kingdom with current rate of population growth (3.1% annually), the country is likely to be the largest importer of tea in the world during next few year. (Nathaniel, 1992). As reported by Jamali and Jamali (2001) that Pakistan consumes a substantial quantity of tea and country enjoys the distribution of being the world 2nd largest non-producing tea importer.
Tea cultivation history: Tea cultivation was started for the first time in 1958 at village Baffa, district Mansehra and subsequently, in 1964 at Misriot Dam, Rawalpindi under the auspices of Pakistan Tea Board. The efforts could not become fruitful for want of proper governmental attention. This was most probably due to self-sufficiency in domestic tea production in the than East Pakistan (Now Bangladesh). Soon after the separation of East Pakistan in 1971, a special crops cell was created in the Ministry of Food and Agriculture, Govt. of Pakistan and a project entitled "Research and Introduction of Tea in Pakistan" was initiated in 1973-74. In order to carry out systematic research studies on the performance of crop, the project/task was handed over to Pakistan Agricultural Research Council (PARC) in 1976-77, which initiated solid steps and planted tea seed on 1.5 acres at village Baffa, district Mansehra. Subsequently, in 1982, a four member team of Chinese tea experts visited the area, who after surveying the prospective tea growing area of Northern hilly tract of Pakistan, developed a collaborative Tea Research Programme and planted Tea (Camellia sinensis L.) on 2 acres (0.8 ha) land at Daively, district Mansehra. The team again visited Pakistan and suggested for the establishment of National Tea Research Station in 1986 at Shinkiari, Mansehra. As reported by Seurei (1997) that tea Camellia sinensis improvement in Kenya has in three phases. Initial pioneer introduction, secondly subsequent mass clone selection and breeding between superior clones.
Growing condition: The area is located at Hazara and Swat in NWFP lying around 34 - 35 °N latitude and between 72 - 75 °E longitude in a fairly contiguous belt in the foothills of Himalayas and Hindukush. The special features of the area are the mountain ranges with a series of level tracts of different sizes and ecological characters. The climate of the area is in a zone of major changes due to largely mountains, which produce their own frost pockets and mountain microclimates. The statistic of Shinkiari Metrology shown (Table 1) of the last 5 years generally the climate is too cold in winter for vegetative growth in Shinkiari. The period from December to March is the coldest with air temperature ranging from 0 to 12°C causing the arrest of vegetative growth of the plants. With the on-set of spring when the temperature risen to 13°C, the growth starts in April and continues through summer till October in autumn except June when the temperature risen to 35°C (Anonymous, 1983). The length of growing period ranges from 180 days in the north to 200 days across central Mansehra. The mean annual rainfall ranges from 1000 mm at 1000 m altitude to 1400 mm at higher altitude in the north. The land in the project area is either gently sloping in the bottom of valleys with adequate soil depth or is very steep causing soils to be shallow. The soil pH is specific to different pockets ranging from 5.0 to 6.8 (Table 2). The physicochemical properties of soil of Shinkiari at NTRI is given in Table 3.
Types of processed tea: Tea essentially signifies two or three leaves and the terminal apical bud of the shrub mainly Camellia sinensis smalll and Camellia assamica broad leaf. There are many different types of processed tea, each with its own individual characteristic flavor, produced in the world. The differences in flavor are caused by the differences in chemical composition of fresh tea leaves, which are determined by genetic constitution of tea clones, climate and soil horticultural practices and the process of manufacturing (Table 4).
Tea as a health beverage: As reported by Oguni and Hara (1990) that the tea is a miraculous medicine for the maintenance of health and has an extra-ordinary power to prolong working life.
Table 1: | Statistics of Metrology at Shinkiari (Mansehra) |
Tea has been found to provide psychological solace and satisfaction, enhances memory and perception, relieves fatigue and induces tranquility and mental equilibrium (Table 5).
DISCUSSION
As a result of 20 years long research and efforts by the Scientists of Pakistan Agricultural Research Council (PARC), Islamabad, the healthy/ satisfactory growth of tea plants has been ascertained with existing tea plantation growing vigorously at Battal and Shinkiari since 1982 and 1986, respectively. The maximum yield of 5000 kg harvest (top tender leaves) as fine plucking (2 leaves +bud) and 3 times as much i.e., 15000 kg harvest as coarse plucking (4 leaves + bud) per acre per year has been obtained from selected tea bushes in the existing seedling gardens at Shinkiari. Where as fine plucking is used for making green tea and superior quality black tea while, coarse plucking is used for making black tea with a quality comparable to the one in the market. The internationally accepted ratios for making green and black tea from fresh harvest is 4:1 and 4.5:1, respectively (Waheed, 2000) However, a yield of 4,200 kg harvest (930 kg black tea) under good management (adequate nutrients supply) and 2500 kg harvest (550 kg black tea) under farmer level management (low nutrient supply) have been obtained per acre per year tea garden at NTRI Shinkiari, The plucking season starts in mid April and continues till late September or early October. Jehangiri (2000) reported that the quality of black tea harvested and made at NTRI was evaluated by Tea Craft at United Kingdom 1991 and was found to be excellent scoring above 90% grades. Finally, the production package for tea growers has been evolved. Black tea processing plant starts working from the last year i.e., 2001 with the capacity of 1000 kg made tea /day with the assistance of P.R.China. The quality of Black tea as good as we have drunk every day. The Net Income per acre from traditional crops grown in the area in comparison with tea have been given in Table 6.
Economics of production
Tea plantation: Tea plants raised whether from seed or cuttings (clones) has to remain in nursery for one year. The cuttings/seeds are planted in September to December and become ready for transplantation after one year. Keeping the recommended plant to plant (2 feet) and row to row (4 feet) distances, 5000 plants are required for one-acre plantation. After transplantation it takes 4 years in the field to gain sufficient height 2.5 -3 ft (plucking standard), develops bush canopy and starts production on 5th year, which reaches its peak or full capacity on 7th year age. Thus, the cost of garden establishment on one acre for 4 years is Rs.1,01500/- which looks very nominal as compared to the other crops (Table 7). Inter-cropping of traditional crops between the rows can be practiced during the 4 years of gestation period, which not only reduces the cost of weeding but also ensures additional income to compensate the growers.
Table 2: | Areas suitable for tea plantation in Hazara and Malakand division |
Source: (Anonymous, 2001c) |
Table 3: | The physicochemical properties of soil of Shinkiari at NTRI |
Source: (Anonymous, 2001c) |
Table 4: | Approximate chemical composition of fresh tea leaf and shoot |
Source: (Mulky and Sharma, 1993), (Roberton, 1992), (Oguni 1993) |
After the expiry of gestation period, tea plants develop sufficient canopy, which completely covers the ground suppressing all kinds of weeds for the next 60-90 years. The productive capacity of the tea plants ranges from 800 to 2000 kg harvest (4 leaves + bud) during the next 5th, 6th and 7th year when the plants reach their full productive capacities on 8th year.
Table 5: | The components and healthy effect of green tea |
Source: (Oguni and Hara, 1990) |
Cost of tea production: The management of traditional annual crops (Cereals and vegetables) covers a whole range of agronomic practices of land preparation, seed (variety/quality), irrigation (adequate and timely), weeding, plant protection measures and adequate nutrient supply (Table 5).
Table 6: | Comparison of tea with other crops (approximate values *) |
Table 7: | Cost of establishing tea garden on one acre for 3 years |
Source: (Anonymous, 2001a) |
But, unlike nitrogenous other crops, management of tea refers only to adequate nutrient supply (balanced in type and in quantity of nutrients) especially the fertilizers (Ammonium sulfate or urea) as the top tender leaves comprises of commercial portion of the crop. The net income from tea excels all other income obtained from traditional crops on per acre per year basis. It is established fact that nothing is attractive unless it is economically attractive. Now the priority is to demonstrate the economic profitability/attraction of tea practically to the growers. To do this the acreage under tea is needed to increase as soon as possible.