Impact of Continuous Training of Occupied Manpower in Tea Cultivation and Industry on Quality of Produced Tea

Due to lack of using pesticides in production of green leaf, Iran’s produced tea is considered as of the purest and healthiest teas in the world [1]. Although, by passing one century from commencement of tea cultivation and production in Iran, tea cultivation surfaces has been developed and numbers of tea making factories has been increased, no progress has been made in improvement of quality of produced dried tea and this product is not accountable for qualitative and quantitative needs of consumers [2]. Special place of tea in Iranian consumers’ basket and direct occupation of more than 70,000 households in tea cultivation and production and its role and place in economy of Guilan & Mazandaran Province have doubled the necessity of performing researches to find solutions of tea problems and its qualitative and quantitative improvement. In this article, impact of continuous training of occupied manpower in tea industry and cultivation as of the parameters of utilization management system on quality of produced tea is studied. The method of this research is field study and survey has been applied for collection of information to respond to the research questions. Thus, in addition to perform library studies and interview with tea specialists, a questionnaire, having inserted traits in questions and research hypothesis, was prepared and distributed among the experts. In this research, mean index, standard deviation and column chart were applied as descriptive statistics to define and describe the variables and one-sided t-test was used as inferential statistics to answer the research question. After analyzing obtained data from questionnaire, research hypothesis was confirmed in confidence level of 95%. Therefore, it can be stated that in confidence level of 95%, continuous training of occupied manpower in tea industry and cultivation effects on quality of produced dried tea.