Management of Fresh Tea Collection at Tea Manufacturing Companies in Phu Tho Province, Vietnam

서지정보

· 발행기관 : 영남대학교 박정희새마을연구원
· 수록지 정보 : 새마을학연구 / 2권 / 2호 / 43 ~ 95페이지
· 저자명 : 응웬 티 투이 중, 김기수

초록

In Vietnam nowadays, fresh tea has really become one of major trees for poverty alleviation and livelihood improvement for many households. Especially Phu Tho is one of the provinces having the largest and highest yield of fresh tea in Vietnam.
However, the income from tea production is so low. One of the main reasons is due to the ineffectiveness of fresh tea materials’ management. The production of tea in the province is rather complex due to the diversity of tea cultivators and raw tea material producers, including farm workers, cooperative farmers and other farmers’ groups. The managers of some factories do not pay enough attention to certify tea materials due to purchasing fresh tea material from the traders or collectors without input quality control. Moreover, the production plan did not reflect the actual yield of the tea plantation. The conflicts for buying raw materials and selling products have occurred frequently in recent years.
This research examined “Management of fresh tea collection at a tea manufacturing company in Phu Tho Province, Vietnam” and has established the importance of management of tea material collection at tea companies now, especially, the cooperation between enterprises and tea farmers in the management of procurement. The output of one-way ANOVA indicates that average income of farm workers is different from cooperative farmers and other farmer groups.
Besides, the binary logistic model could provide a more insightful understanding on the farmers’ willingness to participate in the cooperation with tea companies. The thesis also found out that age, the distance from household’s tea plots to collection area and the production capital of households have positive effects on the interest of the cooperation, while the household income per month negatively impacted on the desire to join the cooperation with tea manufacturers. The study also suggests applications of more scientific management to guarantee high quality and to retain standard tea levels that ensure food safety, such as; developing the structure of new varieties; improving the harvest process and ensuring the quantity supplied is constant in order to strengthen tea production enterprises.

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