Tea Biz
Tea Biz

Episode · 4 weeks ago

Tea Biz News and Insight - September 2, 2022

ABOUT THIS EPISODE

HEAR THE HEADLINES – China’s Heatwave Deadly to Tea and Man | Summer yields are expected to decline sharply, and autumn teas are in jeopardy | Bangladesh Tea Workers End Strike | Study Shows Tea Drinkers Live a Little Longer 

| NEWSMAKER – Alan Lai, founder and CEO of ProfilePrint, Singapore

| FEATURE INTRO – ProfilePrint is a digital food analyzer that distills sensory data from plant-based samples in seconds. The result is a digital fingerprint used to describe tea samples' quality, origin, and composition. The software is predictive and capable of making blending recommendations for tea.

A Digital Tea Fingerprint in an Instant – ProfilePrint is a food ingredient search engine platform powered by patented A.I. fingerprint technology. ProfilePrint synthesizes complex interrelated parameters and sensory data into a single digital fingerprint, rapidly predicting the quality and profile of a food sample within seconds. The company is headquartered in Singapore with sales offices in Belgium, Japan, and China. Founded in 2017, ProfilePrint is funded by leading international venture funds, the Singapore government, and strategic investors. Founder and CEO said the company “is on a mission to transform food ingredient supply chains globally - not just ours, but every customer and prospective business on a recurring revenue model.”

The Tea Biz podcast delivers tea news that you need to know, a recap of the week's major headlines, with commentary and cultural trends. Hosted by Dan Bolton. It is the voice of origin for t professionals and enthusiasts worldwide. Think of us as a digital caravan of storytellers, bringing authentic, authoritative and exclusive stories to you weekly from the tea lands. Tea is a fascinating and intricate topic, far more complex than one person can master. That is why the tea Biz portal unless forty voice is skilled in twelve languages to tell the story of tea. Our expertise resides in professionals who know the tea lands from birth and speak the native tongue. We believe that transparency, is grounded and authentic storytelling the begins of origin. Hello everyone here. This week's headlines. China's heat wave is deadly to man and tea. Bangladesh tea workers have ended their strike and a study shows tea drinkers lived just a little longer. Plus Alan live founder and CEO of profile print describes how the company's digital food analyze or distills in seconds, sensory data from plant based samples, creating a digital fingerprint that describes the quality, origin and composition of tea. More a minute, but first this important message. What makes a Perfect Cup of Ceylon tea? The Perfect Cup is from the tea businesses that ensure the protection of all the children living within their tea estates. We Salute Kailani Valley, telewackily, Boga, Wan Thalawa, Prana and Eliptia t EST support Save the Children Sri Lanka. Century scale predictions that China's tea growing regions are vulnerable to extreme hotspots have come to pass. In China, the latest of three consecutive extreme temperature events has lasted accumulative seventy five days. Temperatures as high as forty two see, that's more than a hundred and seven degrees Fahrenheit, have been recorded. What was once considered once in a century. Extreme hate waves are thirty times more likely today, given the current level of global warming. Trade publications carry grim reports of sunburned tea, defoliated and dying. In the Sichuan Basin and the lower reaches of the Yangzi River. Record high us and hangs who threatened...

...the root stock that produces Westlake Long Jing growers predicted spring production will decline by and that prices will soar. The summer yields are expected to decline sharply and autumn teas are in jeopardy. In sich one, interruptions and hydropower are preventing factory operations in some areas and Unan, China attempted to seed clowns with limited success. Chemically grain fields are the priority. Rainfall on the Angxi basin is lower than normal. A linked in post by Robert Chung, t exporter in Chensha, shows widespread damage to Hunan. He writes that the summer harvest is almost ruined. Quote. They say this may be the coolest summer for the future, forty years end. Quote. Research has shown that at wet bulb temperatures of thirty five degrees Celsius, which is about nine Fahrenheit, a healthy person may not survive outdoors for more than six hours. Several deaths attributed to heat were reported, all associated with organ failure. When the core body temperature hits one hundred degrees. At one point, a hundred ninety four national mediological stations across the country recorded record high temperatures. According to tea weekly, a publication of the China Cooperative Times in Shanghai reported five days of a hundred four degree that's forty Celsius heat. Already this year, the city of twenty five million has experienced seven days of a hundred and four plus temperatures. The twenty thirteen extreme heat wave lasted for sixty two days. In the North Chatter Plain, an agriculturally fertile region comparable to the American Midwest, maximum temperatures top thirty eight C, but the accompanying humidity caused researchers at m I t more significant concern. They found that the risk of death increased significantly because of intensive irrigation integrowing regions where water is still plentiful. Irrigation pumps are used to spray a mist over the tea trees to lower temperatures. Unfortunately, M I t found that, quote, increased vulnerability to heat arises because the irrigation exposes more water to evaporation, leading to higher humidity in the air than would otherwise be present and exacerbating the physiological stresses of the temperature. The findings published in the German...

Nature Communications revealed that Chinese people working outdoors quote, face the greatest risk to human life from rising temperatures of any location on earth and a poem. A Bangladeshi government ordered increase in daily wages, as appeased a hundred and fifty thousands striking tea workers who were seeking a pay raise to three dollars per day. The compromised rate of a hundred and seventy takas, which is about a dollar seventy eight per day, was decided by Prime Minister she casino, was neither tea workers nor growers say they are happy with the compromise. Workers, however, returned to the tea fields and factories on August nine after twenty days of non violent protests. Labor unions rep presenting workers at a hundred and sixty seven commercial tea gardens on August nine ordered two hour work slow downs that soon became a nationwide strike. Workers say the fifty taka increase is insufficient given the steep increase in the cost of food. Growers Complain that Hikes and fuel and fertilizer exceed the cost of production. To earn a daily wage, workers, who are mainly female, must collect thirty two kilos, which is about seventy pounds, of raw leaves. In addition to wages, growers must provide housing for permanent workers, ten point five kilos of subsidized grain, free education for children and healthcare. The states that employed twelve hundred or more workers must also erect a hospital and staff it with at least one doctor. Grower Cyrus fozzy quote rights. The strike demanding a higher wage has two sides, like a coin. There is a dire need to resolve the situation, as the raw leaves are going to waste. He urged the tea board to take a stand by working together with the owners and the tea workers, so the workers lifestyle can be changed and the tea industry can grow and prosper. End Quote. Business inside. Mangladesh is a major tea producing country, but residents consume virtually all of the ninety million kilos grown there annually. During the past two years, the government has encouraged additional production for export, which increased to about a million kilos in the government target is ten million kilos, by the local markets value that three d seventy million and growing by six to seven percent, and exports...

...that once topped five million are currently generating less than two point five million in sales. Analysis of health data from a half million UK adults suggests black tea drinkers live a little longer than their non tea drinking peers. Researchers at the National Cancer Institute in the US found that drinking two or more cups of tea deadly lowered the risk of death by any cause by nine the observational analysis of a huge trove of data contained in the UK biobank found the results held true regardless of Diet, age, race and gender. Findings were adjusted for risk factors including health, wealth, coffee drinking, smoke and drinking alcohol. The study was published this week in the annals of internal medicine. Participants in the study aged forty to sixty nine and drinking black tea experienced fewer incidents of heart disease and strokes. Maki Inoi Choi, the studies principal author, ranch there was no evidence linking tea consumption to a reduction in cancer deaths. Steady participants average fifty six point five years of age. Participants in the study uploaded personal health habits between two thousand and six and two thousand and ten, with a median follow up at eleven years. The results were not changed by adding milk or sugar to tea, but portion size and strength were not assessed. Quote. Well, these findings may offer reassurance to tea drinkers, they do not indicate that people should start drinking tea or change their tea consumption for health benefits. According to Innuit Choi, research based on green tea consumption has long demonstrated health benefits such as the reduction of inflammation in the body, but few large scale studies focus on black tea. In this study, of participants were tea drinkers and of that group reported drinking black tea business inside. Additional research is needed, as moderate tea drinkers were also found to smoke less, consume less read and processed meats and drink tea at lower temperatures. Professor Fernando Rodriguez Alto Lujo at the University of Madrid told Bloomberg News to study doesn't address whether of...

...those who do not consume tea regularly would improve their health by drinking it. Marian Nestley, a professor of food studies at New York University, writes, quote. observational studies like this always raised the question is there something else about tea drinkers that makes them healthier. She advises a cautious interpretation. Seems like a good idea. Urvin Dan and thereman in Bengaluru reports on this week's tea auction prices. SLILY SAUCIMIA trend previous week and among bias that are consumer products were active, but leaf and dust and the south seal volumes was slightly lowered in sale. All the percentage of sale was good dust sold at coaching bight of Orthodox leave sold in good orthodox tea continues to hold onto the market open by the shooting crisis, and that's expected to continue. And now a word from our sponsor. Hello, I'm Boggon, a passionate tea drinker and the inventor of the ultimate tea machine, the brewmaker. One preparation is key to making fine teeth. Sequential steeping is delivered the best taste possible and unlock the true value of whole leaf teas and botanicals. Brew automates that process without using any pots or capsules. This simple to operate, smart from control device stores steeping profiles to consistently make great tea at the push of a bottom. Brew also reduces time waste and energy. That's because I engineered the brew to Remember Control Settings for temperature, brewing time and quantity. Using my patented process, lets you stack steep simply and conveniently. T Biz travels to Singapore to discuss t traceability and authentication with Alan Lae, founder and CEO of profile print, a digital food analyzer that distills in seconds sensory data from plant based samples. The result is a digital fingerprint used to describe the quality, origin, composition and even blending recommendations for tea. Allen lie as the founder and CEO of profile print, of Singapore based Agrafood Tech Company that has developed a rapid ai food analyzer. Profile print can rapidly authenticate, identify Al duration and predict taste profiles for t blending. The platform uses a rietary machine learning algorithm, sensors...

...and chemometrics to produce a digital profile of samples of any plant based product. The initial focus is tea, coffee, COCO, rice, grain, spices and traditional Chinese medicine, products prone to counterfeit varieties and other scams. An aeronautical engineer by training, Allen spent the early part of his career in the United Kingdom. China and Singapore working in the areas of private equity investment in technology. Thanks so much for joining us on our podcast. We appreciate your taking the time to talk to our listeners about profile print and the exciting work you guys are doing in Singapore. A pleasure. Thanks, then, for inviting me. How can the TEA INDUST RE use your technology? I'll a focus was a lot on the tea industry. To begin with, what we saw was that there was a lot of inefficiencies in the current supply chain. So starting of course, from the growers. Whenever they produce good quality products, they are typically not given the price that is based on quality, but often today is based on purely quantity. That then, of course, allow me, the men, to then up price arbitrage and make quite good money over the consumers. This part can be now potentially better addressed by having a better way to assess quality, firstly more objectively and secondly more rapidly, meaning you do not send it to a lab. Is Not Onerous and you do not need expertise to be able to do that, but you know this. At the island hand, we are not going to take away the potential value add that middlemen are adding. Don't underestimate the value that the middlemens are adding into supply chain. They are the ones that's coordinating the sales, they are adding values in terms of shipping, their clearing custom and they're the ones who identify where the market is. So they must continue to maintain that competitive edge over other traders, other middlemen. To what our technology does is while at one time we are able to help the quality of the ingredients be better access he at the same time this value is kept private for the user. We're not opening up to the level where everybody can see exactly the quality. We increase more efficiency yet the same time without removing away the value add for the mediamen who are adding into the system. That's necessary for the industry. When you have tea lifts, you take a quick scan that takes a few seconds. You get the molecular signature that does not correspond to anything meaningful. They look like just data points. Now these data points then goes into the arctive...

...intelligence model that models being trained will then be able to identify and give insects to quite quality based on user requirement or whether this correspond model is certain type of tea rather than other teas or even potentially, origin of tea. Sensor technology is rapid, non destructive, together with artificient intelligence methodologies that allow us to pick up a molecular signature of ingredients each time, every time, within seconds. Users using a mobile phone or laptop will be able to access the information anywhere, um anytime. Initially, you teach the machine to recognize profiles view conventionally as high quality. Award winning tea. teammakers can also calibrate the model based on samples to confirm that the finished teas they're making meet their unique preferences, and blenders can use this model to achieve consistency. If you define, let's the ten parameters to be what is essentially important to define that t then you can then use these parameters to build and train the model to identify but now become a customizable meaning that if I am a low value key trader and I don't really understand what the market really needs, I would then logically not be able to pick up the key criteria to assess that fingerprint to make it useful. So value add comes from the expertise of the user. So the more value add that you bring to train it, the more value get out of the model for you to assass the quality for your clients. Every teammaker has a distinctive way of manipulating the gifts of the terror on their choice of varietals and pluck. It strikes me that during processing, a teammaker is composing a masterpiece of molecules by enhancing in the intensity of aromatics, for example roasting to add mauth field or deluding tenants to achieve a specific style and taste totally, and I think this is exactly a sweet support for us. Human processing creates a uniqe signature and because of that that becomes important characteristics, because someone who is a master in achieving a certain taste profile will be able to considerently create that signature, that profilebly is able to recognize. Now someone else who uses the same origin, who may have the same LEC listnature but you produce in a sub optimal way, will naturally have a different molecular signature. Now that becomes then a way for us to luck in the signature and to be able to reidentify that specific master's quality along the way, provided that it is indeed uniquely different and it is consistently different as you produces it, which is sometimes the actual definition of a master and I totally agree with your analogy...

...with it's a masterpiece that's now able to be more objectively identified to the molecules, so that you are able to know whether it is a fermentation creates that unique characteristics. That's now being able to pick up a profile place to tell them that this is still within that range of the consistency of the quality that the consumers are willing to pay that kind of price for. Where we're coming from, its democratizing expertise into AI models, such that even a farmer who is not an expert in grading but an expert in making the ty will now be able to assessurate the way the profile, so that you can let your potential wholesaler know the profile of that quality even before you ship the temples over for him to see, to touch and to taste. And there's becoming more and more important really because of the world of Um digitalization, where traveling itself is a huge cause, whether it is it due to covid or whether it's it's due to more happen that you are emitting the environment. You effectively now do not need to go through the process of standing examples, tasting, confirming the taste, asking again and then again before you complement order. Intrigued by what you've heard in today's podcast, would you like to learn more from our global network of TV is journalists and t experts? Remember to visit the TV is website from Lord Comprehensive Coverage. That's W W W T LIPH and Biz B I Z alcohol. Thanks for listening. Farewell, till next week.

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