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THAI NGUYEN UNIVERSITY UNIVERSITY AGRICULTURURE AND FORESTRY HOANG THI MUNG SURVEY OF MATCHA GREEN TEA POWDER PROCESS AT NTEA VIETNAM J.S.c IN DONG HY, THAI NGUYEN BACHELOR THESIS Study mode: Full-time Major: Food Technology Faculty: Advanced Education Program Office Batch: 2016- 2020 Type: On-the-Job Training (OJT) Thai Nguyen, 2020 Luan van DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Hoang Thi Mung Student ID DTN1654190006 Thesis Title Survey of Matcha green tea powder process at Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen Supervisor Ms.Trinh Thi Chung Abstract: The objective of the project is to survey Matcha green tea powder process at Ntea Viet Nam J.S.c in Dong Hy - Thai Nguyen With the permission and guidance of the director of Ntea company, I used the data collection method by: Interviewing employees at the company, reference company ducuments and related documents from various sources to learn and survey the development status of Matcha green tea powder of the company; I directly participate in production to have a more realistic view of the processes from management processes to obtaining quality finished products to put on the market The essay consists of parts: Part I is an introduction to the company and the content of the internship in the company; Part II is an overview of the subject of organic green tea powder; Part III is about the details the Matcha manufacturing process and applied standards used at Ntea Company for green tea powder; Part IV, V are discussion and conclusion At the end of the internship, I came up with the following conclusions: To create a standard matcha product, it is necessary to go through all stages as well as strict regulations from the preparation to the finishing of the product; Ntea Company is an enterprise that fully meets the requirements of quality products from safety to hygiene to food preservation systems, this business confidently brings a 100% organic green tea powder to customers Keywords: Green Tea Powder Number of pages: 70pages Date of Submission: 30/11/2020 ii Luan van ACKNOWLEDGEMENT I am honored to receive the assignment from Advanced Program - Thai Nguyen University of Agriculture and Forestry, after four months of internship, I completed the thesis “Survey of Matcha green tea powder process at Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen” In order to complete the assigned tasks, in addition to their own learning efforts, there is also the enthusiastic guidance of the teachers, director board, staff, and employees at the company First of all, I would like to express my sincere thanks to Ms Trinh Thi Chung for her wholeheartedly guiding and imparting knowledge and experience throughout the process of this graduation thesis I would like to thank Deputy Director Nguyen Kim Cong, who directly guided me during my internship at the company Although he is very busy at work, he always guide, orient me, so that I can complete the task well and on time I would also like to thank my parents, my friends, everyone at the company encouraged, helped, and mentored me during that time Everyone was enthusiastic to help, especially staffs at Ntea Thai Nguyen Joint Stock Company, although the amount of company stuff is large, the company staff still takes time to give me very enthusiastic instructions However, the content of the report cannot avoid shortcomings because of my limitation in professional knowledge and inefficient practical experience I look forward to receiving your comments and guidance to make this report more completed./ Again, I sincerely thank you! Thai Nguyen,…2020 iii Luan van TABLE OF CONTENT DOCUMENTATION PAGE WITH ABSTRACT ii ACKNOWLEDGEMENT .iii TABLE OF CONTENT iv LIST OF FIGURES vii LIST OF ABBREVIATIONS .viii CHAPTER I: INTRODUCTION 1.1 Rationale: 1.2 Objectives: 1.3 Contents of work: 1.4 Profile of the cooperating agency: 1.5 Description of your activities : 1.6 Timeline: CHAPTER II LITERATURE REVIEW 2.1 Introduction to tea: 2.2 Introduction to Matcha: 2.2.1 Development history: 2.2.2 The main chemical composition of Matcha and their value: 11 2.3 Production, consumption and exporting of green tea powder matcha in the world: 13 2.4 Production, consumption and exporting of green tea powder matcha in Vietnam: 16 iv Luan van CHAPTER III STATUS OF THE CONSIDERED ISSUE AT THE TRAINING AGENCY 19 3.1 Object and scope of the study: 19 3.1.1 Research object: 19 3.1.2 Research scope: 19 3.2 Location and Time: 19 3.2.1 Location: 19 3.2.2 Time: 19 3.3 Research contents: 19 3.4 Research methodology: 19 3.5 Green tea powder manufacturing process at Ntea Vietnam J.S.c in Dong HyThai Nguyen 20 3.5.1 Management and Harvesting: 20 3.5.2 Manufacturing process: 24 3.5.3 The standards quality of Matcha green tea powder: 39 3.6 The factors influence the accumulation of some chemical compounds in tea: 40 3.6.1 Light and Covering: 40 3.6.2 Seasons: 41 3.6.3 Types of tea: 42 3.7 Surveyed the standards applied for organic tea products at Ntea Company: 44 3.7.1.5S process: 44 3.7.2 ISO certication in manufacturing and product quality control: 46 3.7.3 Biocert-IFOAM certification: 51 CHAPTER IV DISCUSSION AND LESSON LEARNED 56 v Luan van 4.1 DISCUSSION 56 4.2 LESSON LEARNED 57 CHAPTER V CONCLUSION 58 REFERENCES 60 vi Luan van LIST OF FIGURES Figure 1: Certificate of Barcode Use Rights (MSMV) Figure 2: Administrative apparatus diagram of Ntea Thai Nguyen J.S.c Figure Matcha Market: Market Size by Region, Global 2018 14 Figure Global Matcha Market by Region 2020 – 2027 15 Figure 5: Simulate the organic green tea powder manufacturing process 24 Figure 6: Simulate tea collection process 24 Figure 7: Tea farm at Ntea, Dong Hy, Thai Nguyen 26 Figure 8: Industrial tea copying machine by gas in Ntea Thai Nguyen 29 Figure 9: Tea cracking equipment in Ntea Thai Nguyen 31 Figure 10: Matcha grinding equipment in Ntea Thai Nguyen 34 Figure 11:Certificate of inspection for spring clock scales 36 Figure 13: 5S Process in Vietnamese 44 Figure 14: ISO 22000: 2005 certification 49 Figure 15: Certification of food hygiene and safety 50 Figure 16:International organic certification issued by Biocert International 54 LIST OF TABLES Table 2.1: Tea leaf shape Table 2.2: Sort the leaves according to size vii Luan van LIST OF ABBREVIATIONS USD United States Dollar WHO World Health Organization OJT On-the-Job Training TNHH Company limited JSc Joint Stock company HIV Human Immuno-deficiency Virus UV Ultraviolet U.A.E United Arab Emirates UBND People’s Committee IFOAM International Federation Of Organic Agriculture Movements ASEAN Association of Southeast Asian Nations ISO International Organization for Standardization EMZ-USA ENZYME-USA TCVN Vietnam standard EGCG Epigallocatechin gallate viii Luan van CHAPTER I: INTRODUCTION 1.1 Rationale: Currently, tea tree is not only a nutritious food crop for health but also a key crop in the sustainable poverty reduction of mountainous farmers and helping farmers improve their local economic situation in the establishment and development of the new countryside, being the place to develop tourism for many regions of the mountainous and midland regions Green tea - a familiar and long-standing drink, has widespread popularity around the world According to modern scientific researchers, green tea contains many healthy chemical compounds such as: Polyphenols - catechins, caffeine, amino acids These are substances that work to increase resistance, keep the body healthy, reduce stress, fight aging, cut the risk of heart and cancer disease… When the tea is diluted, water can only partially extract the valuable antioxidants as well as minerals, most of the nutritional value is in the residue that people often throw away On average, a cup of matcha is equivalent to 10 cups of regular brewed green tea [20] Commonly, matcha is divided into types of matcha powder: matcha is for drinking, matcha for cooking, and for cosmetic use Matcha for drinking is the original use of matcha, being a tea with a natural aroma, having a mild acrid taste and is selected from young leaves, with high prices In addition, this matcha powder can be used in cosmetics with a variety of uses Matcha for cooking has a strong flavor, often using older tea leaves, maximizing the use of ingredients, often cheaper than drinking matcha The production of matcha diversified Luan van products from tea leaves and can be used in many products of the food and pharmaceutical industries From the above reasons, I have chosen the topic: “Survey of Matcha green tea powder process at Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen” 1.2 Objectives: - Surveyed matcha green tea powder production process at Ntea J.S.c in Dong Hy- Thai Nguyen - Surveyed the standards applied for products system at Ntea Company: 5S process, ISO certification in manufacturing and product quality control, and Biocert-IFOAM certification 1.3 Contents of work: - Survey of matcha green tea powder production process at Ntea J.S.c in Dong Hy- Thai Nguyen: Gathering documents and information related to the company such as development history, development strategy, tea products are produced in the company and the documents related to matcha - Survey of the standards applied for products system at Ntea Company: 5S process; ISO certification in manufacturing and product quality control; Biocert-IFOAM certification 1.4 Profile of the cooperating agency: The company name: Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen Legal representative: Nguyen Kim Cong Operating date: 11/10/2017 Luan van Step 3: Assessing the current status of food manufacturers against the requirements of standards: It is important to consider the activities, consider the requirements and extent of the food manufacturer’s response This assessment is the basis for planning human resources that need to be changed or supplemented Thereby, the company builds detailed programs and projects to ensure control of food safety hazards at all times when consumption Benefits of ISO 22000: 2005: - Achieved ISO 22000: 2005 certification, allowing companies and businesses to compete in international markets In the domestic market, this can help the company stay one step ahead of its competitors - Thanks to a systematic approach, risks are controlled more efficiently, quickly, and flexibly - Since the risk points are pre-defined, production defects should be avoided, thereby reducing production costs - Food poisoning is completely prevented - All consumer food safety needs are fully met - Everyone working in the organization is aware of food safety and hygiene issues - Control inventory more effectively - Delivery time is done exactly - Guaranteed consumer satisfaction from which to get their trust 48 Luan van Figure 14: ISO 22000: 2005 certification Every product put into production is required for quality, quantity; regardless of the error, it must be fully recorded and investigated to find the cause and the way to be handled After quality inspection meets new standards, it will be delivered to consumers 49 Luan van For each factory, there is always a QC department - which helps to check the quality step by step in the production process This department inspects the sampling, checks the starting materials, packaging materials, and controls all production stages Figure 15: Certification of food hygiene and safety 50 Luan van 3.7.3 Biocert-IFOAM certification: 3.7.3.1 Introduction to Biocert-IFOAM: IFOAM (International Federation of Organic Agruculture Movements): is the International Federation of Organic Agriculture Movement with 870 members in 120 countries Founded in 1972 in France in a conference on organic agriculture organized by the French farmer organization [8] The organic industry has undergone extraordinary changes in phases: Organic 1.0, Organic 2.0, and Organic 3.0 Organic 1.0: Pioneers from around the world Organic 1.0 was started by numerous pioneers, who observed the problems with the direction agriculture was taking at the end of the 19th century and beginning of the 20th century They saw the need for a radical change[17][9] Organic 2.0: Norming and Performing: There is more and more evidence highlighting the positive impacts of organic on a range of important issues including consumer health, biodiversity, animal welfare and the improved livelihoods of producers[17][9] Organic 3.0: Approved by our General Assembly in 2017, the overall goal of Organic 3.0 is to enable a widespread uptake of truly sustainable farming systems and markets based on the principles of organic agriculture[17][9] IFOAM standards are applicable in the fields of: agricultural production (including plant varieties), livestock (including beekeeping), aquaculture, wild animals, food processing[ 8] Purpose: - Applied the principle of organic agriculture on ecological, economic and social factors of the world 51 Luan van - Allows for widespread adoption of truly sustainable farming systems and markets based on organic principles and imbued with a culture of innovation, improving progress towards best practices, transparency integrity, comprehensive collaboration, overall system and real pricing [17] Mission: - Lead, unite and support the organic farming movement Value: - IFOAM holds an important position as the international organization of the organic world, uniting stakeholders from all aspects of the industry to create a common voice on organic issues - IFOAM operates fairly, comprehensively, with the participation and appreciation of other organic agricultural movements In the process of implementing the goals, IFOAM proceeds to implement courses, sticking to organic agriculture movements based on principles Support ecological and social change to facilitate trade, production, support organic development and train the next generation of leaders [8] 3.7.3.2 IFOAM standards are applied in Ntea Thai Nguyen: Land and water: Be tested periodically every months Fertilizer: The Company does not use chemical fertilizers in organic production, chemical plant protection drugs, growth stimulants, does not use human manure, and compost is made from municipal waste 52 Luan van Agricultural residues and animal manure took from outside the farm must be heated and decomposed before being used in organic farming Cultivar: The factory uses the locally available midland tea garden for renovation, sufficient to adapt to local soil, climatic conditions, and resistance to pests and diseases Maintained and managed organically for 12 - 36 months before being certified organic Management of pests, diseases, and weeds: Always comply with IFOAM standards for substances used to control harmful microorganisms and disease Pests, diseases, and weeds are always prevented before the breeding season Pests: Mold is controlled by Ntea in rainy seasons, before the rainy season, water nano silver to control fungus Watering garlic lemongrass chili herb to prevent pests, bugs, mosquitoes, During the breeding season can often water herbs (once every days), when many worms appear, we proceed to catch them manually Weed: we need to remove weeds at the base of the tea to be able to protect the base of the tea plant from damage and from weed competition for nutrients Raw material preservation: Store ingredients in a cold room of 16 ° C, placed on a shelf at least 10cm away from the floor Avoiding mold, avoid water entering the material storage, always keep dry and clean Ntea Thai Nguyen Joint Stock Company is honored to be the first unit in the Vietnam Tea Association to be directly visited and awarded by Biocert 53 Luan van International (India) and awarded international organic certification for its achievements in production and business activities according to the standards of organic agriculture in IFOAM (International Federation of Organic Agriculture Movements) [1] According to Dr Dilip Dhaker- representative of Biocert International, the organization highly appreciated the results that Ntea Vietnam has achieved In addition, Ntea's natural conditions, soil resources, water resources, and primary products, etc., have undergone a series of rigorous tests and scientific analysis according to international standards expert review [1] Figure 16:International organic certification issued by Biocert International 54 Luan van Ntea branded products always meet the standards of a prestigious organic agricultural organization This is considered a "travel" license to help Ntea boost exports while promoting the image of the country and people of Vietnam as well as affirming the brand and quality of Vietnamese products 55 Luan van CHAPTER IV DISCUSSION AND LESSON LEARNED 4.1 DISCUSSION There are a lot research on matcha, application of matcha in food and functional foods However, counterfeit products are increasingly appearing on the market that not meet international quality standards The purpose of this thesis is to survey the production process of organic green tea powder at Ntea Thai Nguyen Joint Stock Company Matcha is an organic product so the manufacturing process must be strictly followed from cultivation to finished products Steaming and crushing are two particularly important steps because it affects the quality, taste and color of matcha The manufacturing process of matcha organic green tea powder at Tea meets all quality standards Matcha Ntea is economical price but the quality of the product is highly appreciated, there is not too much difference from Japanese matcha products Matcha Ntea organic green tea powder is used in two forms of beverage and beauty Basically Matcha is used as a beverage, with more attention with popular forms: hot drink, cold drink and ice cream Moreover, Ntea Thai Nguyen also produces in milk tea products with matcha ingredients and received a lot of positive feedback from consumers This is seen as an advantage that brings the company on the momentum of development and retains a foothold in the tea industry at domestic and international Ntea Thai Nguyen always aims to bring consumers a 100% organic product with standard quality The company never stops improving infrastructure as well as upgrading equipment and machines, creating favorable conditions in product development as well as enhancing the company’s vision 56 Luan van 4.2 LESSON LEARNED After months of my internship at Ntea Thai Nguyen company I have given myself lessons, experiences, responsibilities at work, have been exposed to a real and serious working environment; be engaged to work as an official employee It is necessary for me as well as other students can be ready to work after graduation However, due to the limited internship time and the influence of the Covid19 pandemic, my internship has been interrupted for few days But also thanks to that, I have more experience in completing the work as well as improving myself so that I can adapt to the risks that may occur in a more professional working environment in the future 57 Luan van CHAPTER V CONCLUSION After my internship at Ntea Thai Nguyen company from theory to practice through data collection by interviewing, observing and directly involved in production, I completed this thesis ―Survey of matcha green tea powder process at Ntea Vietnam J.S.c in Dong Hy, Thai Nguyen‖ and solves the following important issues: First, I research clearly the process of processing Matcha green tea powder at Ntea Thai Nguyen from care to finished products In the process of directly participating in production, from a student perspective I realize that in order to create a qualified organic green tea powder product, it is necessary to go through strict steps and regulations in production Second, assess the factors affecting the accumulation of some chemical compounds in tea and factors affecting the change of chemical compounds of tea during processing On that basis offer solutions to improve the quality of tea products in the future Ntea Thai Nguyen Joint Stock Company completely meets the requirements of quality products such as food hygiene and safety, storage system The factory has applied ISO 22000:2005 standards to the processing stages to ensure safety and hygiene Moreover, the company is also honored to be a unit in the Vietnam Tea Association directly visited and awarded by the international organization Biocert International for its active activities to bring safe and qualified products to the hands of the customer With maxim ―Taking quality as a competitive advantage, customer satisfaction is a measure of value‖, Ntea Thai Nguyen has a 58 Luan van policy of a closed production process that meets organic standards, confidently brings consumers high-quality organic products However, the company has not yet operated at full capacity, not fully automated, still needs the help of many workers There should be some orientation to overcome problems with production equipment and improve the quality of machinery There are more progressive solutions to solve external problems for product productivity which achieve the best effect 59 Luan van REFERENCES I Vietnamese references: Documents circulated internally by Ntea Vietnam company Dang Thi Thanh Quyen (2007) Research on green tea powder matcha production technology and application in some foods, Doctoral thesis State Science and Technology Committee (No 265-QĐ – 1986), Fresh bud tea- Method of determining the content of old leaves - TCVN 1053-86, Ha Noi State Science and Technology Committee (No 265-QĐ – 1986), Fresh bud tea- Method of determining the water content of outside the buds- TCVN 1054 – 86, Ha Noi Associate Professor Do Ngoc Quy, Nguyen Kim Phong (1997), Vietnamese Tea, Agricultural publisher Associate Professor Do Ngoc Quy (2003), Vietnamese Tea: production, processing, and consumption, Nghe An Publisher D Le Tat Khuong, M Hoang Van Chung, M Do Ngoc Oanh (1999), Tea Curriculum, Agricultural publisher Pham Thi Hong Dieu (2010) Effecting of tea variety and material quality on resistance to Bacillus Subtilis, Bacillus Cereus and Proteus Sp, Graduation thesis, Ha Noi Agricultural University II English references: The IFOAM NORMS for Organic Production and Processing version July 2014 10 ORGANIC 3.0 for truly sustainable farming and consumption version 2016(pp.5-7) 60 Luan van 11 Espen Fikseaunet (2016) Land of the Rising Tea - An Introduction to Global and Japanese Tea History 12 Yukihiko Hara (2001) Green tea: Health benefits and applications III References from Internet: 13 T.H – Reuters(2012) - Statistics and forecast tea production and export in Vietnam over the years (accessed on 03/04/2020): http://beta.vinanet.vn/xuat-nhap-khau/thong-ke-va-du-bao-san-xuat-va-xuatkhau-che-viet-nam-qua-cac-nam-483682.html 14 Thuy Chung (Source: VITIC) (2020) - Tea export markets in 2019 (accessed on 11/06/2020): http://vinanet.vn/thuong-mai-cha/thi-truong-xuat-khau-che-nam-2019724458.html 15 US Fertilizer EMZ-USA Blog (2014) - Organic fertilizer EMZ-USA increases the vitality of plants and soil (accessed on 11/06/2020): http://www.phanbonmy.com/2014/05/phan-bon-huu-co-vi-sinh-tôiz-usa-tangsuc-song-cho-cay-va-dat.html 16 Adam Henshall (2019)- Improve Organization with 5S: The Theory Behind Marie Kondo (accessed on 11/06/2020): https://www.process.st/5s/ 17 VietNam Standards and Quality Instimute (VSQI) (2016) - ISO 22000 (accessed on 15/06/2020): http://www.vsqi.gov.vn/iso-22000-a43 18 IFOAM ORGANICS International - About IFOAM- Organics International (accessed on 19/06/2020): 61 Luan van https://www.ifoam.bio/about-us 19 Clara Hogan and Hiromi Tanoue(2019)- Japan’s most prestigious matcha(accessed on 26/06/2020): http://www.bbc.com/travel/gallery/20190923-japans-most-prestigious-matcha 20 Matchawelless blogs – Scientifically Supported Reasons to Drink Matcha Green Tea (accessed on 23/04/2020): https://www.matchawellness.com.au/blogs/matcha-education/7-scientificallysupported-reasons-to-drink-matcha-green-tea 21 Matcha Kari - Health Benefits of Matcha (accessed on 05/07/2020): https://matcha.com/pages/matcha-health-benefits 22 Matchaful – The History of Matcha (accessed on 24/04/2020): https://www.matchaful.com/pages/the-history-of-matcha 23 AFP News (28/08/2019) - Can global matcha craze save Jabans tea industry ( accessed on 05/07/2020): https://www.ibtimes.com/can-global-matcha-craze-save-japans-tea-industry2818813 24 Matcha market – growth, trends, and forecast (2020 – 2025) (accessed on 06/07/2020): https://www.mordorintelligence.com/industry-reports/matcha-market 62 Luan van ... 3.1.1 Research object: Survey of Matcha green tea powder process at Ntea Viet Nam J. S. c in Dong Hy- Thai Nguyen 3.1.2 Research scope: Size of Ntea Viet Nam JSc in Dong Hy- Thai Nguyen 3.2 Location... Title Survey of Matcha green tea powder process at Ntea Viet Nam J. S. c in Dong Hy- Thai Nguyen Supervisor Ms.Trinh Thi Chung Abstract: The objective of the project is to survey Matcha green tea powder. .. Surveyed matcha green tea powder production process at Ntea J. S. c in Dong Hy- Thai Nguyen Surveyed the standards applied for products system at Ntea Company: 5S process, ISO certification in manufacturing
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