A crop produced for its commercial value rather than for use by the grower

Agriculture conducted on strictly commercial principles - i.e. to make a profit

Well-drained gently rolling hills in Kenya Highlands 600-2000 meters

fertile sub-tropical deep soils from volcanic rocks (Rift Valley) (cleared forest)

8,700 hectares and cleared of forest

Between 10 and 30 degrees C (NO FROSTS)

The tea plant needs a hot, moist climate.

Plentiful - summer sunshine is used to dry tea prior to processing

How much rainfall does the area get each year?

Local trees from nearby forest and recently tree plantations used to fuel the fire ('cook') dried leaves

18,000 Kenyans, mainly women who work for low wages

Transnational corporation that own the plantation

Built houses, schools and hospital on the tea estate for the workers

UK government aid helped to build all weather roads from Nairobi and Mombasa to the tea growing areas

Exported to Europe and organised by the TNC

Leaves are dried for 16 hours to lose 70% of their water content

Rollers crush the leaves before shredding

Leaves are exposed to air (oxygen). They turn dark brown from this process.

Leaves are put into a stove that is heated by eucalyptus wood, at a temperature of 88C. The water content is reduced to 2%

Leaves are sieved into various sizes, then tasted and graded

90% of Kenyan tea is exported

Growing and picking the tea

Processing the tea ready for export (withering, rolling, shredding, fermenting, sieving and grading)

Putting tea in tea bags and packaging ready for distribution to shops

Unilever headoffice coordinates sales, marketing and finances

Market research, product research and development