Quality Analysis and Critical Control Points (QACCP) for Sustainable Value Chain of Bhutan Organic Black Tea
DOI:
https://doi.org/10.22437/ifstj.v8i2.42665Keywords:
Bhutan, organic black tea, value chain, sustainability, QACCPAbstract
Abstract— Black tea is a health drink rich in polyphenolic compounds with antioxidant properties, making it a beverage that represents the culture of both in Europe and Asia. Black tea is an economically significant product in Bhutan, as it is a community-based product under the One Gewog One Product (OGOP) initiative. Therefore, black tea represents the Bhutanese and reflects the process of selecting tea leaves and processing them using the Orthodox method. This research developed a system called the Quality Analysis of Critical Control Points (QACCPs) to control the quality of tea leaves from the plantation to be processed black tea. The study methodology was divided into three parts: 1) studying the community context, 2) studying the value chain of black tea and 3) applying QACCP based on risk analysis and screening quality to avoid potential hazards in the tea production process. The study found that the black tea produced by the Samcholing Tea Cooperation is made from an organic farming system, with the involvement of women in harvesting, withering, rolling, fermenting, and drying the tea, all of which are critical quality control points. The study also emphasized controlling hazards from physical contaminants such as stones, soil, and wood. An important value of the tea produced from this source is the promotion of women's empowerment through the development of supplementary careers in black tea processing, along with the establishment of a national tea learning center.
Downloads
References
[1] Daily Bhutan. 6 popular beverages to enjoy in Bhutan. Retrieved from https://www.dailybhutan.com/article/6-popular-beverages-to-enjoy-in-bhutan (March 1, 2025).
[2] Rinchen Lhamo. Samcholing Tea Cooperation. Retrieved from https://samcholingteabhutan.com/#our-quality-standards (March 2, 2025).
[3] A. Seck. Harnessing Nature and Building Resilience: Deh and Bhutan's Path to Sustainable Development. Retrieved from https://www.worldbank.org/en/news/ feature/2024/03/29/harnessing-nature-and-building-resilience-bhutan-s-path-to-sustainable-development (March 2, 2025).
[4] Thai Industrial Standard Institute, “Thai Community Product Standard, Tea (TCS120/2015), Ministry of Industry, Thailand Bangkok, 2015.
[5] K.Johannes K.Ursula, K. L. Hanne, L. Charlotte, M. Elena, S. T. Marjo and S. Rand, Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP) Retrieved from https://orgprints.org/id/eprint/22474/1/ 22474-07OE001-uni-kassel-kahl-2010-QACCP.pdf ( March 4, 2025).
[6] B. Gandamastuti and R. C. Meganada. “GMP evaluation and HACCP plan in black tea industry, Central java, Indonesia,” International Journal of Scientific Engineering and Science, vol. 8, no. 4, pp. 15-19, April 2024.
I7] Ahmad, R. S.. Chowdhury, R. Uddin, a. Shakawat, W. U. Rahman, and W. Zzaman, “HACCP plan and adoption of HACCP metasystem in the tea industries of Bangladesh,” Asian Food Science Journal, vol. 13 no.3, pp. 1-11, December 2019.
[8] An, T., Jiang, Y., Zou, H., Xuan, X., Zhang, J., and Yuan, H. “Evaluation of withering quality of black tea based on multi-information fusion strategy”. Foods, vol. 18, no. 9, pp. 1-14, April 2025, 1442. https://doi.org/10.3390/foods14091442
[9] Lu, L., Liu, J., Zhang, W., Cheng, X., Zhang, B., Yang, Y., Que, Y., Li, Y., and Li, X. “Key factors of quality formation in Wuyi black tea during processing timing”. Foods, vol 13, no.9, pp. 1-14, April 2024, 1373. https://doi.org/10.3390/foods13091373
[10] Wu, Y., Wang, X., Chen, L., Li, Q., He, J., Deng, X., Xu, J., Che, R., Zhou, J., Yuan, W., Wu, T., Tian, J., Chen, Y., and Wang, B. “Effects of five different withering methods on the composition and quality of Congou black tea”. Foods, vol. 13, no. 21, pp. 1-14, October 2024, 3456. https://doi.org/10.3390/foods13213456
[11] M. Aqqil, C. Peng, A. Kamai, T. Nawaz, F. Zhang., and J. Gong, “Tea harvesting, and processing techniques and its effect on phytochemical profile and final quality of black tea: A review, Foods, vol. 12, 4467. pp. 1-28, http://doai.org/10.3390/foods12244467, December 2023.
[12] Mili, S., and Loukil, T. Enhancing sustainability with the Triple-Layered Business Model Canvas: Insights from the fruit and vegetable industry in Spain. Sustainability, vol. 15, no.8, 6501. Pp. 1-19, April, 2023, https://doi.org/10.3390/su15086501
[13] Ministry of Agriculture and Forests, Bhutan, Bhutan National Pathways: Foos systems for Gross National Happiness transformative pathways for Bhutan. Retrieved fromhttps://summitdialogues.org/wp-content/uploads/2021/09/1.-BhutanFoodSystemsPathways_UN_FoodSystemsSummit_2021.pdf (March 11, 2025).
[14] P. Lama. Women entrepreneurship in Bhutan - the scenario and the way forward, The Druk Journal. Retrieved from https://www.dailybhutan.com/article/6-popular-beverages-to-enjoy-in-bhutan (March 11, 2025).
[15] Karin Astrid Siegmann. “Harvesting consent: South Asian tea plantation workers’ experience of fairtrade certification”, The Journal of Peasant Studies, pp. 1-25, May 2022, DOI:10.1080/03066150.2022.2060080
[16] National Centre for Organic Agriculture, Department of Agriculture Ministry of Agriculture and Forests. Retrieved from https://www.bfda.gov.bt/wp-content/uploads/2024/08/B5_size_book_Bhutan-Orgnic-Standard.pdf
[17] I. Arhin, J. Li, H. Mei, M. Amoah, X. Chen, A. Jeyaraj, X. Li and A. Liu (2022): “Looking into the future of organic tea production and sustainable farming: a systematic review. “International Journal of Agricultural Sustainability, January 2022, DOI: 10.1080/14735903. 2022.2028398
[18] National Statistics Bureau and National Environment Commission Secretariat, Nation’s Waste on the Scale: National Waste Inventory Survey (NWIS-2019), Thimphu, Bhutan, 2019. [Online]. Available: https://nsb.gov.bt/wp-content/uploads/2020/10/NWIS-2019-.pdf
[19] A. Chowdhury, A. Samrat, and M. S. Devy. “Can tea support biodiversity with a few “nudges” in management: Evidence from tea growing landscapes around the world,” Global Ecology and Conservation, vol.31, 2021, e01801, September 2021. https://doi.org/10.1016/ j.gecco.2021 .e01801.
[20] Bhutan Agriculture and Food Regulatory Authority “Bhutan General Standard For Food Hygiene.” Retrieved from https://www.bfda.gov.bt/wpcontent/uploads/2024/08/BS-for-General-Standard-For-Food Hygiene.pdf (March 13, 2025).
[21] Bhutan Agriculture and Food Regulatory Authority “Bhutan Mandatory Standard For Labelling Of Prepackaged Food. BMS-12:2017” Retrieved from https://www.bfda.gov.bt/wp-content/uploads/2024/08/BS-for-General-Standard-For-Food-Hygiene.pdf (March 13, 2025).
[22] Tea Research Association. “Good Agricultural Practices & Good Manufacturing Practices Standard for Tea.” Retrieved from https://www.tocklai.org/wp-content/uploads/2023/03/TRA-GAP-and-GMP-Standard-Version-1.0-.pdf (March 13, 2025).
[23] Wang, K., Xiao, Y., Xie, N., Xu, H., Li, S., Liu, C., Huang, J., Zhang, S., Liu, Z., and Yin, X. “Effect of leaf grade on taste and aroma of Shaken Hunan black tea”. Foods, vol 13, no.1, pp. 1-18, 42. December 2023, https://doi.org/10.3390/foods13010042
[24] V.G. Dhanakumar, “Total quality management in tea through quality, safety & risk management: An HACCP perspective,” International Journal of Tea Science, vol.1, no. 2 and 3, pp. 12-27, Jan. 2001-2002.
[25] Li, Y., Li, B., Zhu, Z., Zhang, W., Yang, J., Xu, W., and Lin, L. “Effects of monochromatic and composite light withering on black tea aroma.” Foods, vol. 14, no. 13, 2232. Pp. 1-13, June 2025. https://doi.org/10.3390/foods14132232
[26] E. kristiningrum, A. T. Setyoko, T. P. Adinugroho, D. A. Susanto, F. Isharyadi, and M. Ayundyahrini, Improvement of the food safety management system for tea-producing SMEs based on HACCP. E3S Web of Conferences (2003), https://www.researchgate.net/ publication/376615130_Improvement_of_The_Food_Safety_Management_System_for_Tea-Producing_SMEs_ Based_on_HACCP
[27] C. V. K. Lokunarangodage, I. Wickramasinghe, and K. K. D. S. Ranaweera. “Impact of HACCP based food safety management systems in improving food safety of Sri Lankan Tea Industry”. Journal of Tea Science Research, vol. 6 no. 6, pp. 1-16, March 2016.
[28] Chen, Q., Yu, P., Li, Z., Wang, Y., Liu, Y., Zhu, Y., & Fu, H. “Re-Rolling treatment in the oxidation process improves the aroma quality of black tea”. Foods, vol. 12, no. 19, 3702. pp. 1-11, March 2024, https://doi.org/10.3390/foods12193702
[29] Gao, X., Kan, X., Du, F., Sun, L., Li, X., Liu, J., Liu, X., and Yao, D. “The manufacturing process of lotus (Nelumbo Nucifera) leaf black tea and its microbial diversity analysis”. Foods, vol 14, no. 519, pp.1-18, January 2025, https://doi.org/10.3390/foods14030519
[30] Zhang, G., Jiang, W., Hu, Q., Luo, J., and Peng, X. “Characterization and anti-aging potency of phenolic compounds in Xianhu tea extracts”. Foods, vol. 14, no.5, 737. Pp. 1-25, February,2025, https://doi.org/10.3390/ foods14050737
[31] Małyszek, A., Zawiślak, I., Kulus, M., Watras, A., Kensy, J., Kotela, A., Styczyńska, M., Janeczek, M., Matys, J., and Dobrzyński, M. “Fluoride content in infusions of selected teas available on the Polish market—An In vitro study”. Foods, vol., 14, no.14, pp. 1-15, 2452., July, 2025, https://doi.org/10.3390/foods14142452
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Indonesian Food Science and Technology Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
