INTRODUCTION

Human resource is an impotent asset of any organization. In this era of competitive

world, success of any organization depends on its human resource.. It is the sum-total of
inherent abilities, aptitudes of the employed person who comprise executives, supervisors and
the rank and file employees. The human resources should be utilized to the maximum
possible extent, in order to achieve individual and organizational goals. Hence the
employee’s performance is to a large extent influenced by motivation and satisfaction.

Employee satisfaction is a measure of how happy workers are with their hob and
working environment. Keeping moral high among workers can be of tremendous benefit to
any company, as happy workers will be more likely to produce more, take fewer days off,
and stay loyal to the company. There are many factors in improving or maintaining high
employee satisfaction, which wise employers would do well to implement.

Job satisfaction is not the same as motivation, although it is clearly linked. Job design
aims to enhance hob satisfaction and performance; methods include job enlargement and job
enrichment. Other influences on satisfaction include the management style and culture,
employee involvement, empowerment and autonomous work group, pay, work
responsibilities, variety of tasks, promotional opportunities the work itself and co-workers.

Satisfaction is the one of major concept on Human Resource Management. Human

Resource Management (HRM) involves all management decisions and practices that directly
affect or influence the people, or human resources, who work for the organization. HRM is
concerned with the people dimension in, management. Since every organization is made up
of people , acquiring their services , developing their skills, motivating them to higher levels
of performance and ensuring that they continue to maintain their commitment to the
organization are essential to achieving organizational objectives. This is true regardless of the
type of organization – government, business, education, health, recreation, or social action.
Thus, HRM can be defined as a process of procuring, developing and maintaining competent
human resources in the organization so that the goals of an organization are achieved in an
effective and deficient manner. In short, HRM is an art of managing people at work in such a
manner that they give their best to the organization for achieving its get goals.

Although committed and loyal employees are the most influential factor to becoming
an employer of choice, it's no surprise that companies and organizations face significant
challenges in developing energized and engaged workforces. However, there is plenty of
research to show that increased employee commitment and trust in leadership can positively
impact the company's bottom line. In fact, the true potential of an organization can only be
realized when the productivity level of all individuals and teams are fully aligned, committed
and energized to successfully accomplish the goals of the organization.

1.1 STATEMENT OF THE PROBLEM

Satisfaction is an important goal for organizations to reach as it has been shown that
profitability, productivity, employee retention, and customer satisfaction are linked to
employee satisfaction. Organization in the modern era wants employees to be with them
permanently. So they are giving them lot of facilities. But employees have lot of demands to
be met. In order analyze their demands this study is carried out to understand the job
satisfaction levels which in turn help company in achieving profits at a faster rate. A study on
employee satisfaction in Kambamala Tea Estate, Mananathavady, in this particular study tries
to identify the cause for satisfaction and dissatisfaction among the employees.

1.2 OBJECTIVES OF THE PROBLEM

 to study the various factors which influence job satisfaction

 to study the difference in level of satisfaction of employees
 to study the various facilities provided to employees by the organization
 to access the relationship between working condition and employee satisfaction
 to understand the problem of employees
1.3 SCOPE OF THE STUDY

The scope of the study necessary steps can be taken in regard to the areas where the
company should focus more. The study aims to understand the employee satisfaction in
Kambamala Tea Estate, Mananthavady. Employee’s satisfaction, a business term is the
technology used to describe whether employees are happily and concentrated and fulfilling
their desires and needs at work, many measures purport that employee’s satisfaction a factor
in motivation, employee’s goal achievement and positive morale in the work place. This
study helps to know the various methods of satisfied the employees and its impact on their
performance.

1.4 RESEARCH METHODOLOGY

SOURCES OF DATA COLLECTION

For evaluating the objectives of the study, both primary and secondary data were
utilized.

 PRIMARY DATA

The primary data were collected from the respondents through pretested
questionnaire.

 SECONDARY DATA:

The secondary data was collected through following sources.

 Available books, thesis and dissertation.

 Published research studies, journals, reports etc.

 Data through internet source.

 Annual report of the selected dairy.

The collected information was classified and tabulated. The data were objectively
analyzed and suitable conclusions were drawn.
TOOLS OF DATA COLLECTED

Questionnaire method is used for data collected from employees of the society.

TOOLS OF DATA PRESENTATION

 Tabulation and graphical presentation of data

Tabulation and graphs are visual aids which gives a bird’s eye view of given set of
numerical data. They present the data in simple readily comprehensible and intelligible form.
Graphic presentation of statistical data gives a pictorial effect to what would otherwise be just
a mass of figures. Graphs depict more information than the data shown in the table. These
clarify existing trend in the data and how the trend changes. Simple bar diagram, pie diagram,
line graph, cone, pyramid are used in the present study.

 Data analysis techniques

After collecting all necessary data, data have been analyzed and tabulated
descriptively. The data is analyzed through simple analysis technique. The technique of
tabular analysis was employed to study and percentage method was employed to summarize
and compare various items throughout the study, percentage method is used in making
comparison between two or sense of data. This method is used to describe relationship. And,
this tabulated information used to measure perceived satisfaction and dissatisfaction level of
the employees.

Percentage of Respondents = Number of Respondents x 100

Total Number of Respondents

SCALING TECHNIQUES

Scaling is the process of locating the measured objects on the continuum, a

continuous sequence of numbers to which the objects are assigned.
  Dichotomous:

The dichotomous question is a question which can have two possible answers.
Dichotomous questions are usually used in a survey that asks for a Yes/No. they are used for
clear distinction of qualities, experience or respondent’s opinions.

 Five Liker’s:

Respondents may be offered a choice of five pre-coded responses with the neutral
point being neither agree nor disagree. The linker scale which is used to allow the individual
to express how much they agree or disagree with a particular statement

1.5 PERIOD OF THE STUDY

This study was conducted at Kambamala Tea Estate, Mananthavady during the
period of 15th November 2019 to 30th December 2019.

1.6 LIMITATIONS OF THE STUDY

 The study more expensive

 This data can be changed according to each period.
 The study must be completed within a short period of time
 Most of the employees are busy with their work
 Most of the employees are not able to give all the information at the right time.
 There is only limited number of respondents
 The information is collected through primary and secondary
1.7 CHAPTER SCHEME

CHAPTER CHAPTER NAME

NO.

I INTRODUCTION

II INDUSTRY PROFILE

II COMPANY PROFILE

IV DATA ANALYSIS AND INTERPRETATION

V FINDINGS, SUGGESTIONS AND CONCLUSION

VI REFERENCES AND BIBLIOGRAPHY

VII APPENDIX
 CHAPTER II

INDUSTRY PROFILE
TEA INDUSTRY IN INDIA

Tea isn’t simply tea in India but it is like a staple beverage here and a day without it is
impossible and incomplete. Indians prefer their steaming cup of tea because for them it acts
as an energy booster and is simply indispensable. This popular beverage has a lot of health
benefits too as its antioxidants help to eliminate toxins and free radicals from the
blood.…………………………………………………………

Originally tea is indigenous to the Eastern and Northern parts of India, but the tea
industry has expanded and grown tremendously over the years, making India the largest
grower and producer of tea in the world. The tea production in India was 979,000 tonnes as
of 2009. In terms of consumption, export and production of tea, India is the world leader. It
accounts for 31% of the global production of tea. India has retained its leadership over the tea
industry for the last 150 years. The total turnover of this industry is roughly Rs.10, 000
crores. Since 1947, the tea production in India has increased by 250% and the land are used
the production has increased by 40%.......................................................................................
Even the export sector of India has experienced an increase in the export of this
commodity. The total net foreign exchange in India is roughly Rs.1847 crores per annum.
The tea industry in India is labor intensive, meaning it depends heavily on human labor
instead of machines. This industry provides employment to more than 1.1 million Indian
workers and almost half the workforce constitutes of women.

There is a wide variety of tea offered by India; from Green Tea to CTC tea to the
aromatic Darjeeling tea and the strong Assamese tea, the range of tea available in India is
unparalleled. Indians take a lot of pride in their tea industry because of the pre-eminence of
the industry as a significant earner of foreign exchange and a significant contributor to India’s
GNP.……………………………………………………………………..

The three prominent tea-growing regions in India are Darjeeling, Assam and Nilgiri.
While Darjeeling and Assam are located in the Northeast regions, Nilgiri is a part of the
southern region of the country. A visit to these regions is made truly memorable by the
endless rolling carpets of green which are the tea gardens and one cannot but help feeling
enthralled and captivated at the sight of the huge tea estates. Majority of the tea factories are
located within the premises of the tea estates and this is what accounts for the freshness of the
tea. The process of tea production has a series of procedures and processes. The process starts
with the plucking of tea leaves in the tea estates by women employees carrying a basket over
the head and ends with the production of the ultimate tea.……………………….…

There are mainly two ways of producing tea in India namely the CTC production and
Orthodox production. CTC is an acronym for crush, tear and curl. The tea produced by this
method is mostly used in tea bags. The orthodox production method consists of five stages,
namely withering, rolling, fermentation, drying and finally storing. It is not possible to
compare the two varieties because their quality depends on factors such as rainfall, soil, wind
and the method of plucking of tea leaves and both possess a unique charm of their own.

As the primary producer of an assortment of tea, India is the ideal destination for all
tea enthusiasts

THE HISTORY OF TEA DRINKING IN INDIA

The documented evidence according to the history of tea drinking in India dates back
to 750 BC. Tea in India is generally grown in the North Eastern regions and the Nilgiri Hills.
Having evolved since those early days, tea drinking in India has now come a long way.
Today this nation is proud to be one of the largest tea producers in the world. Buddhist monks
in India have used tea for its medicinal value since thousands of years.

According to a very interesting legend, the history of tea drinking in India began with
a saintly Buddhist monk about almost 2000 years ago. It so happened that this monk who
later became the founder of Zen Buddhism, decided to spend seven sleepless years
contemplating the life and teachings of Buddha. While he was in the fifth year of his
contemplation and prayer, he almost fell asleep. He took some leaves from a nearby bush and
began chewing them. These leaves revived him and enabled him to stay awake as he chewed
on them whenever he felt drowsy. Thus he was able to complete his penance for seven years.
These were the leaves of the wild tea plant.

As per the history of tea drinking in India, local people used to brew and drink tea using the
leaves of the wild native tea plants. Since that time, different varieties of tea have emerged;
the most famous among them is the Darjeeling tea. The commercial production of tea in India
was started by the British East India Company and vast tracts of land have been exclusively
developed into tea estates which produce various types of tea.………

In the 16th century, the people of India prepared a vegetable dish using tea leaves
along with garlic and oil and the boiled tea leaves were used to prepare a drink as well. The
first Tea Garden was established by the British East India Company by the end of the 19th
century after the Company took over tea cultivation in Assam, a region in the North Eastern
part of India.

One of the most popular snippets related to the history of tea drinking in India dates
back to the 19th century when an Englishman noticed that the people of Assam drank a dark
liquid which was a type of tea brewed from a local wild plant. In the year 1823, a Singpho
King offered an English Army Officer tea as a medicinal drink.

Tea drinking has evolved in different ways over the years in India and differs from
region to region. First thought of as the drink of the Royals, tea has now become the favorite
of the common man as India leads the world in tea drinking. From the humble roadside tea
stalls and the railway platforms to the boardrooms of corporate India, tea is easily available.
The cup of sweet and refreshing chai available in teashops or train stations to the masala teas
of North India, the variety of brews available is numerous.………………….

According to the records, Assam tea is named after the region from where the tea
comes and has revolutionized the tea drinking habits of the Indians. Most Indians drink tea
with milk and sugar. Traditionally, a guest in any Indian home is welcomed with a cup of tea.

DIFFERENT TYPES OF TEA

All the tea that we drink comes from the Camellia Sinensis plant, or the tea plant.
Although one would come across different varieties of tea in the world the three main
varieties are the India tea, the China tea and the hybrid tea. It is from these that the different
types of tea like the green tea, the black tea, the white tea, the herbal tea and oolong tea are
prepared.

Green Tea: When tea leaves are picked, they generally whither and dry and when this
occurs, oxidization takes place. When green tea is manufactured, it is not allowed to oxidize.
The leaves are dried very quickly either in a pan or an oven to dehydrate them and then they
are stored. This process retains the polyphenols catechins and the flavanoids which make
drinking green tea a healthy and beneficial option. However green tea possesses a grassy taste
and it loses its flavor within a year.…………………………………….

To brew a cup of green tea, water which is not more than 80 degrees Celsius
should be poured over the tea leaves. Let the leaves steep in the water for about two to three
minutes. Some of the benefits of green tea are its antioxidant properties which aids in
preventing cancer, raising metabolism rate and cutting fat and even reducing the probability
of heart diseases. Due to its short brewing time, green tea is stimulating.

Black Tea: This tea is stronger than any other type of tea. The caffeine content is higher in
black tea as compared to the less oxidized varieties. It retains its flavor for many years. Black
tea is the tea that enjoys the maximum sales in the world.

To brew a cup of black tea we need a teaspoonful of tea leaves for a cup of tea.
The tea leaves are steeped in boiling water for at least three to four minutes before it is
strained and served. Plain black tea without sugar contains antioxidants and is beneficial in
reducing cardiovascular diseases

White Tea: This is the rarest variety of tea. The leaves are picked and harvested before they
are fully open and the buds still have a covering of white hairs on them. White tea undergoes
the least processing and is also not fermented. It has a light and sweet flavor and contains less
caffeine and more antioxidants than any other type of tea

The ideal temperature of water for brewing white tea is 76 to 85 degrees Celsius.
The leaves should be steeped in water for at least seven to eight minutes.………

Herbal Tea: Tisane or ptisan is an herbal infusion. Tisane is made with any part of
the plant either dried or fresh flowers, roots, seeds or leaves over which boiling water is
poured. Flavored teas are prepared by adding this to regular tea like the jasmine tea of China.
There are different types of herbal tea which can be consumed for medicinal
purposes.…………………………………………………………………………..

Oolong Tea: Being of Chinese origin, this tea is a cross between the popular black and
healthy green varieties and the two styles commonly associated with this tea are green and
amber. The uniqueness of this tea is attributed to the different manner in which its leaves are
prepared and owing to this reason apart from being bereft of the leafy flavor of the green tea
its taste is distinct from other types of tea as

The traditional Oolong tea is brewed in a special type of pot known as Gaiwan and
the final sip may vary according to the length of brewing time.

EVOLUTION IN ASSAM

The intervention of the colonizing British East India Company was realized through a
body of 'experts' constituting the Tea Committee (1834) to assess the scientific nature and
commercial potential of Assam tea. The adherence of the members of the committee to the
Chinese ideal (in terms of the plant and the method of manufacture) led to the importation of
Chinese tea makers and Chinese tea seeds to displace the "wild" plant and methods obtained
in Assam. After a period, however, a hybridized version of the Chinese and Assam tea plants
proved to be more successful in the Assam climate and terrain.

By the late 1830s, a market for Assam tea was being assessed in London; and the
positive feedback led the East India Company to inaugurate a long drawn process of
dispossession of agricultural land and forest commons through the infamous 'Wasteland Acts'
allowing significant portions of the province by private capital to be transformed into tea
plantations. The close sympathetic relationship of the colonial state and plantation capitalism
through the colonial period is most succinctly captured in the term Planter-Raj.

PRODUCTION

A TIN OF ASSAM TEA

The cultivation and production of Assam tea in the first two decades (1840–1860)
were monopolized by the Assam Company, which operated in districts of Upper Assam and
through the labor of the local kachari community. The success of the company and the
changes in colonial policy of offering land to the tea planters (Fee simple rules) led to a
period of boom and expansion in the Assam tea industry in the early 1860s, but these could
not necessarily be translated into a dramatic shift in production (from China to Assam) due to
the "makeshift" nature of plantations, poor conditions of life on plantation (huge rates of
mortality and desertion), and also at times the presence of pure speculative capital with no
interest in tea production. Most of the tea estates in Assam are the members of the Assam
Branch of Indian tea association (ABITA), which is the oldest and most prominent body of
tea producers of India.

Steps

There are between two and seven steps involved in the processing of fresh tea leaves

Withering

Refers to the wilting of fresh green tea leaves. The purpose of withering is to reduce
the moisture content in the leaves and to allow the flavor compounds to develop. While it can
be done outdoors, controlled withering usually takes place indoors. Freshly plucked leaves
are laid out in a series of troughs and subjected to hot air forced from underneath the troughs.
During the course of withering, the moisture content in the leaf goes down by about 30%,
making the leaf look limp and soft enough for rolling. Additionally, the volatile compounds
in the leaf, including the level of caffeine and the flavors, begin to intensify. A short wither
allows the leaves to retain a greenish appearance and grassy flavors while a longer wither
darkens the leaf and intensifies the aromatic compounds.

Fixing

“kill-green” refers to the process by which enzymatic browning of the wilted leaves
is controlled through the application of heat. It is held that the longer it takes to fix the leaves,
the more aromatic will be the tea. Fixing is carried out via steaming, pan firing, baking or
with the use of heated tumblers. Application of steam heats the leaves more quickly than pan
firing, as a result of which steamed teas taste ‘green’ and vegetal while the pan-fired ones
taste toasty. This procedure is carried out for green teas and yellow teas.

Oxidation

Results in the browning of the leaves and intensification of their flavor compounds.
From the moment they are plucked, the cells within the tea leaves are exposed to oxygen and
the volatile compounds within them begin to undergo chemical reactions. It is at this stage
that polyphenolic oxidase, including theaflavin and thearubigin, begin to develop within the
leaves. Theaflavins lend briskness and brightness to the tea while thearubigins offer depth
and fullness to the liquor that’s produced. In order to bring out specific intensities in flavors,
tea makers control the amount of oxidation the leaves undergo. Controlled-oxidation is
typically carried out in a large room where the temperature is maintained at 25-30 °C and
humidity stands steady at 60-70%. Here, withered and rolled leaves are spread out on long
shelves and left to ferment for a fixed period of time, depending on the type of tea being
made. To halt or slow down oxidation, fermented leaves are moved to a panning trough
where they are heated and then dried. Due to oxidation, the leaves undergo a complete
transformation and exhibit an aroma and taste profile that’s completely different from the
profile of the leaves that do not undergo this process. Less oxidized teas tend to retain most of
their green color and vegetal characteristics due to lower production of polyphenols. A semi-
oxidized leaf has a brown appearance and produces yellow-amber liquor. In a fully oxidized
tea, amino acids and lipids break down completely, turning the leaves blackish-brown. The
flavors in such a tea are more brisk and imposing.

Rolling

Involves shaping the processed leaves into a tight form. As a part of this procedure,
wilted/fixed leaves are gently rolled, and depending on the style, they are shaped to look
wiry, kneaded, or as tightly rolled pellets. During the rolling action, essential oils and sap
tend to ooze out of the leaves, intensifying the taste further. The more tightly rolled the
leaves, the longer they will retain their freshness.

Drying

In order to keep the tea moisture-free, they are dried at various stages of production.
Drying enhances a tea’s flavors and ensures its long shelf-life. Also, drying brings down the
tea’s moisture content to less than 1%. To dry the leaves they are fired or roasted at a low
temperature for a controlled period of time, typically inside an industrial scale oven. If the
leaves are dried too quickly, the tea can turn abrasive and taste harsh.

Aging

some teas are subjected to aging and fermentation to make them more palatable. Some
types of Chinese Pu-erh, for example, are aged and fermented for years, much like wine.

Separate time zone tea gardens in Assam do not follow Indian standard time (IST), which is
the time observed throughout India and Sri Lanka. The local time in Assam's tea gardens,
known as "Tea Garden Time" or Bagan time (also MMT - Myanmar Time), is an hour ahead
of the IST. The system was introduced during British days keeping in mind the early sunrise
in this part of the country.
 By and large, the system has subsequently been successful in increasing the
productivity of tea garden workers as they save on daylight by finishing the work during
daytime, and vice versa. Working time for tea laborers in the gardens is generally between 9
a.m. (IST 8 a.m.) to 5 p.m. (IST 4 p.m.) It may vary slightly from garden to garden.
filmmaker Jajnu ubra has been campaigning for a separate time zone for the northeast region.

GEOGRAPHY

A TEA GRADEN OF ASSAM

The tea plant is grown in the lowlands of Assam, unlike dargeelings and nilgirs which
are grown in the highlands. It is cultivated in the valley of the Brahmaputra River, an area of
clay soil rich in the nutrients of the floodplain. The climate varies between a cool, arid winter
and a hot, humid rainy season—conditions ideal for growing tea. Because of its long growing
season and generous rainfall, Assam is one of the most prolific tea-producing regions in the
world. Each year, the tea estates of Assam collectively yield approximately 1,500 million
pounds (680,500,000 kg) of tea.

Assam tea is generally harvested twice, in a "first flush" and a "second flush". The
first flush is picked during late March. The second flush, harvested later, is the more prized
"tippy tea", named thus for the gold tips that appear on the leaves. This second flush, tippy
tea, is sweeter and more full-bodied and is generally considered superior to the first flush tea.
The leaves of the Assam tea bush are dark green and glossy and fairly wide compared to
those of the Chinese tea plant. The bush produces delicate white blossoms.

HISTORY OF TEA IN SOUTH INDIA

As mentioned earlier, Dr. Christie was the first to experiment with the growing of tea
plants in the Nilgiris in 1832 and some of his plants were distributed to various parts of the
Nilgiri hills for trial. In 1834 a few plants grown from the seeds brought from China were
again planted in these hills. The earliest record of commercial planting in Kerala was in
Peermade during 1875. The development of Kanan Devan Hills by James Finlay and viagra
price uk Co. in 1878 with tea as an exclusive crop is a landmark in the history of tea planting
in this part of the country. Soon, tea cultivation caught up in Wayanad and by 1889 planting
was taken up on a large scale in the district. In the Anamallais (Coimbatore Dist.), the actual
opening of tea estates was around 1897. Karnataka came into the tea map, rather recently.

The widespread occurrence of the leaf rust (Hemilia vastatrix Berk & Br.) of coffee
and the consequent decline of the coffee industry was a major factor responsible for the
extensive planting of tea in south India. The tea growing tracks of south India, extending
along the Western Ghats, vary in their elevation from 300 to 2,300 m above MSL and
experience an annual rainfall ranging from 90-750 cm. These plantations, with their adjoining
forest ecosystem contribute greatly to the maintenance of terrestrial ecology by providing
extensive land cover and minimizing soil erosion.

Tea belongs to the family Camelliaceae and all the cultivated tea plants belong to two
distinct species, viz., Camellia sinensis (L). O. Kuntze, the short leaved ‘China’ plants and
Camellia assamica (Masters) Wight, the broad leaved ‘Assam’ plants. The ‘Cambod’ variety,
a subspecies of the latter, is named C. assamica lasiocalyx (Planchon exWatt) Wight. The
‘China’, ‘Assam’ and ‘Cambod’ and a large number of their hybrids are seen in many tea
fields. It is believed that many wild species of teas have also contributed to the present day
hybrid population of cultivated tea plants.

Tea prefers a warm humid climate, well distributed rainfall and long sunshine days. A
soil pH below 6.0 is essential for establishing tea successfully and cialis on sale moderately
good tea can be grown on soils with pH values between 4.5 and 5.5. Under natural
conditions, this plant grows to a small tree but brought into a bush form by pruning at regular
intervals for the convenience of plucking and for harvesting optimum vegetative growth.

Tea Growing Areas in south India

1 Wayanad (Kerala)

2 The Nilgiris (Tamil Nadu)

3 The Anamallais (Coimbatore District, Tamil Nadu)

4 Nelliampathy (Palghat, Kerala)

5 High Range (Iddukki District, Kerala)

6 Vandiperiyar and Peermade (Iddukki District, Kerala)

7 High Wavys (Madurai District, Tamil Nadu)

8 Trivandrum (Kerala)

9 Singampatty (Tirunelveli, Tamil Nadu)

10 Coorg (Karnataka)

11 Hassan (Karnataka)

12 Chikmagalur (Karnataka)

MUNNAR

Is a town and hill station located in the Idukki district of the southwestern Indian
state of Kerala.Munnar is situated at around 1,600 metres (5,200 ft) above mean sea level, in
the Western Ghats mountain range. Munnar is also called the "Kashmir of South India" and is
a popular honeymoon destination.

The tradition that Col Arthur Wellesley, later to be the Duke of Wellington, leading a
British detachment from Vandiperiyar to Bodinayakanur, then over the High Range and into
the Coimbatore plains to cut off Tippu Sultan's retreat from Travancore, was the first
Englishman in the High Range appears to be belied by the dates involved. If the story is a
dozen years too early for Wellesley, it is quite possible that some other officer in General
Meadow's Army may have had that distinction. Unfortunately, no record of that pioneering
mountain crossing has been traced. What is available is a record of the surveying of this
terrain in 1816-17 by Lt Benjamin Swayne Ward, son of Col Francis Swayne Ward to whom
we owe many of the early views of Madras and South India Now available in lithprints.

Ward and his assistant Lt Eyre Connor were on orders to map the unexplored country
between Cochin and Madurai and so they followed the Periyar into the mountains and then
headed north into what at that time was described as "the dark impenetrable forests of the
High Range". They lost men to at least one elephant charge, suffered agony from leech bites
and once ran so short of food that a deer run down and being feasted on by wild dogs was
manna for the party and their jungle guides. The subsequent report by Ward and Connor was
to lead to the Periyar Dam project, completed only in the 1890s,but for the present they were
more pre occupied getting into the mountains that they could see towering in the distance
from Bodi. Then, on 14 October 1817, "the weather having improved the ascent into the High
Range began".

Their first major camp was at a flat promontory at 6000 feet. And this was ever
afterwards to be known as Top Station. Moving north, they saw to their south the Cardamom
Hills, a slope 45 miles long and 30 wide from the heights above Bodi stretching into
Travancore. To their north there appeared to be grasslands on high rock peaks. And in front
of them, "an outstanding mountain, shaped like an elephant’s head". On 8 November, they
established camp at the confluence of three rivers, which they judged to be the centre of the
district, and from Munnar ("Moonar – three rivers), as it came to be known, they surveyed the
area, discovered the ancient village of Neramangalam in ruins but surmised that it might well
have been from here that ivory and peacock feathers, pepper and cardamom, sandalwood and
other timber went to the lands to the West across the Arabian Sea".

It was to be nearly 50 years later that Sir Charles Trevelyan, Governor of Madras,
instructed Col Douglas Hamilton to explore the hill country in the western part of the Madras
Presidency, requesting special advice on the feasibility of establishing sanatoria for the
British in the South and of developing revenue- earning projects without endangering the
environment, as had happened in Ceylon where coffee had destroyed not only the rain forest
but also paddy cultivation in the north – central rice bowl of ancient Ceylon.

Marching south along the Anamallai, Hamilton saw "the grandest and most extensive
(view) I have ever beheld; some of the precipices are of stupendous magnitude and the
charming variety of scenery comprising undulating grassy hills, wooded valleys, rocky crags,
overhanging precipices, the green rice fields far below in the valley of the Anchanad, the
grand mass of the Pulunies (beyond) and the blue ranges in the far distance, present a view
far beyond my power to describe…"

On 7 May 1862, Hamilton set out to climb Anaimudi, following a "well worn
elephant path, ascending the opposite slope by a series of short zigzags that were so perfect
and regular that we could scarcely Eravikulam plateau (later Hamilton’s Plateau), watered by
two streams, one of which bordered the Eravikulam swamp before cascading down 1000 feet
in a beautiful waterfall. Separating the plateau from Anaimudi was a deep, thickly forested
ravine – later called Inaccessible Valley and, detouring it, they began the climb from the east
to the peak. On our return, we followed an elephant path for several miles, the gradient of this
path was truly wonderful, these sagacious animals avoiding every steep or difficult ascent,
except at one hill which was cleverly zigzagged, owing to masses of sheer rock preventing a
regular incline being taken."

It was to be 15 years later before another report came in. But this was more significant
from the viewpoint of this history, for though it came as a result of the shikar expeditions of
the ever-exploring John Daniel Munro, he was an opener – up of land and a pioneering
planter first and a shikari second. Reporting on the High Range in 1877, he wrote, "Exclusive
of the low Unjenaad valley which is not above 3100 feet, the area within these boundaries
may be roughly estimated at 200 square miles with an elevation over 5000 ft … Much of this
is worthless land, but there is a good deal fit for cultivation … Coffee … would succeed well
at a somewhat lower elevation, and Tea and Cinchona would grow miles available for these
purposes, and there being the great inducement of a good climate, it will doubtless not be
many years before these fine hills get occupied".

And Munro, who always had a long – range view of things, indeed proved right again.
Mention has already been made of the journey into these hills by Henry Turner and his half –
brother ‘Thambi’ A W Turner, the concessions that Munro, then Superintendent of the
Cardamom Hills for the Raja of Travancore, got them from the Raja, and the Society the
three of them formed in 1879 with Rs 450,000 capital. The agreement they entered into with
the Rajah read in part: "The annual sum of one half British rupee on every acre of land other
than grassland comprised in such deed which has already been or shall hereafter from time to
time be opened up for the purpose of cultivation or otherwise".

While Thambi Turner began in 1879 clearing the forest round the Devikulam camp,
later to become the taluk headquarters, Henry returned to Madras and began looking for
others willing to take up land here. The first to do so was Baron George Otto Von Rosenberg
of Dresden and his sister who were kin of the Turners by marriage. The Baron opened up
Manalle, later a part of the family's Lockhart Estate, and it was developed by his son Baron
John Michael in the 1890s, the first tennis court in the hills being added. It was property that
was to remain for years in the family. Then came A H Sharp, who opened up Parvathi in the
wilds and planted the first tea, to be followed by C Donovan. In1881 came E J Fowler to
open up Aneimudi Estate and in 1882, C O Master and G W Claridge, C W W Martin, a
fellow of Henry Turner's in the Madras Civil Service, sent his 18 – year – old nephew
Aylmer Ffoulke Martin (Toby) to open Sothuparai near Chittavurrai in 1883 and Toby Martin
ever seemed to be clearing new land for others after that. Other estates of this era were H M
Knight's Surianalle, Panniar belonging to J A Hunter and K E Nicoll and the Turners’ Talliar
where the last coffee in the High Range flourished on 700 acres. Every one of them benefited
from the experience of Ceylon planter John Payne, whom Henry Turner ‘imported’ in 1881.
Payne not only opened up Talliar with coffee for the Turners, but he taught his fellow
planters in the High Range road tracing, draining and general thottam work. He also cut a
riding road, Payne's Ghat, from Devikulam to Periakanal and opened the district up to
‘civilisation’.

In the Eighties, it was only their indomitable will that kept the planters going in this
wilderness. They lived in grass – thatched huts with mud and wattle walls and surrounded
their homes with elephant trenches. The only medical aid each planter had was "his own
medicine chest and he had to doctor himself and his coolies with only Doctor Short’s old
book on Medicine in India to help him". It was 1889 before the pioneers saw the first
European woman in the hills. That was when Baron Otto brought up his wife, the daughter of
Henry Gribble of the Madras Civil Service; another Gribble girl married one of the Turner
brothers. And in 1890 Toby Martin brought his bride – and they were to live decades in these
hills.

An event which helped considerably to improve the lives of the early planters was
when Claridge and Toby Martin descended from Top Station to Bottom Station (Koranganie
at the head of the Bodi Pass) and went on to Bodinayakanur. There they met Suppan Chetty,
who appeared to be the village leader, and negotiated him to send up rice and other
provisions by headload and bring down cinchona bark and other products for onward
transport. Soon bullocks, donkeys and ponies were brought in to help. This link with Suppan
Chetty and his adopted son Alaganan Chetty, later an M L A, was to continue into recent
times with their successors, M/s A S Alaganan Chetty & Sons.

Another event of significance was the arrival of John Ajoo, A Chinese, at Talliar
Estate. One of six Chinese brought out by the East India Company to advice on tea planting
and manufacture in the Nilgiris, he was recruited by Henry Turner and sent to the High
Range. A small field of tea around the Munnar Estate Manager's bungalow was once 13 acres
in extent and used to be called ‘Chinaman’s Field’. John Ajoo's son Antony later owned a
small estate called Vialkadavu next to Talliar in which the Turner family long retained an
interest.
 By 1894, 26 estates, all of them small – holdings, were functioning on the Society's
lands but none was doing well as the cinchona boom began to go bust. The Society, by now,
was in financial difficulties and it advertised its land widely in British and Indian newspapers.
One of the first to respond was the North and South Sylhet Company, a subsidiary of Finlay
Muir, arrived in India in December 1894 to finalise the transaction, then decided to visit the
High Range with his son James and P R Buchanan and W Milne (from Ceylon).
Accompanying them was H M Knight, a pioneer in the Anamallais and at the time a
prominent proprietary planter. James Muir's record of that journey from 17 December 1894
till 5 January 1895 is not without interest, revealing as it does the conditions of the times. It
reads in excerpts: arrived at Madras on the morning of the 12th December … next few days
were occupied in negotiations regarding the purchase of the shares of the … Society …and
Rs 69/- per share was the price arranged to be paid after deductions for losses and money
spent during the year ended 30 November 1894 arrived at Ammayanayakanur at 11:30 am
the train being 23 minutes late, and … had dinner at 6 pm and about 7’o clock started in the
bullock transit – there being four of these carts altogether – to do some 40 miles, to a village
called Tayne(Theni). The bullock transits, and the carriage of all stores to Bodynaikanur , are
managed by the United Carrying Company and one has to write the agent of this company at
Ammayanayakanur for all that may be required.

After a not very comfortable night in these wagons we arrived at Tayne … We started
for Bodynaikanur – Sir John being carried in a chairpart of the way … In the bullock transits
mattresses are necessary and indeed one wants as much as possible under one, so as to break
the jolting of the carts. We got away from Tayne shortly after 7, and reached Bodynaikanur
about half past ten. The distance is supposed to be only some nine miles, but the bullock carts
which carried our things went slowly, and Sir John, being carried part of the way in a chair,
also caused delay. A large chair had been specially prepared in Madras, but when we arrived
at Tayne we could not find what had become of it, and there was a small one there, which Mr
Brown had sent back from Bodynaikanur. On arrival at Body we were advised not to stop
long there, but to push on to Mettor the same day as there as severe cholera at Bodi and in the
surrounding country … We found the chair which had been sent from Madras at Bodi and it
was sent off with 10 carrying coolies, about one O’ clock, to go three miles along the road to
Mettor and to wait there. The weight of the chair was 140 pounds , and the coolies had to be
promised extra money when they got to Devikulam to induce them to go. Thirty – two
coolies went with us from Bodi in addition to the 10 chair coolies, but the larger number of
these were required for stores and parts of the tents which had not been already sent on. The
bungalow at Bodi … (had a) very obliging (man who was) a fair cook. (We were very sorry
to learn that he has since died of cholera, so that it was most fortunate we hurried on to
Mettor, as Mrs Knight and Mr Graham who were only a short time at the bungalow also
caught cholera and the former died.) … As the road was bad and steep the bearers made but
little progress, (so Sir John) left the chair …riding the rest of the way to Mettor … The
distance from Bodi to the foot of the ghaut is about 3 miles, the rest of the way being all an
ascent and the road a very poor one, even for pack ponies, and would require a great deal of
money to be spent on it would be passable for carts ….

The chair coolies were started off … to go 5 miles along the road to Devikulam …
The road … would require a great deal to be done to it before it could be fit for bullock cart
traffic … We walked and rode in turn till we got to Devikulam… the distance between
Mettor and Devikulam is about 14 ½ miles… At Devikulam … went over the map of the
Society’s land with the Baron…(at) Mr Grigg’s Camp … Sir John and Mr Milne had
numerous conversations with Mr Grigg as to roads, the prompt opening out of the property
and other matters connected herewith. Mr Grigg strongly advised that a main road should
immediately be made through the centre of the property, that it should be constructed
economically, and a careful statement kept of the outlay in connection with it, and he
undertook to recover the amount from the Travancore Sircar to continue the road to the West
from the Society’s boundary to Cochin which he thought would be the best Shipping Port for
the Society’s produce … He also thought the alignment of the proposed railway might be so
altered as to enable the traffic between Cochin and the Society’s estate to be carried on this
line to advantage part of the way … Sir John inquired if Mr Grigg would like to have a piece
of land specially made over to him so that he might arrange for an additional house being
erected, thereon, for the accommodation of the resident as a health resort. Mr Grigg replied
he would very much like to have a suitable site for this purpose not far from where his camp
was erected, and a cross was made on the map then, before Sir John, and Mr Grigg indicating
the spot, and Sir John undertook to request the directors of the North and the South Sylhet
Tea Companies to make a gift of whatever land Mr Grigg, after further consideration, might
select for this purpose…

The soil in the forest is deep and rich, and the river can be utilized to drive a large
quantity of machinery. A beginning should be made here with both Tea and Coffee as soon as
the requisite labor can be obtained. The forest is much infested with leeches and precautions
had to be taken against them…

It is proposed not to decide where to put coffee until the jungle is all burned off, so as
the area that will be put into tea and the area that will be put into coffee is not yet fixed.
 CHAPTER III

COMPANY PROFILE
KAMBAMALA TEA PLANTATION, MANANTHAVADY

Wayanad (Vayal Nadu, land of swamps/paddy fields) with its assortment of hilly
terrains of grassland and shola forests, deep gorges and wide valleys, sleepy towns,
plantation and farms, farmers and farm workers, hamlets of indigenous tribes, busy
trading places of agricultural produces, is also an area of wildlife and wilderness.
Wayanad is at the junction of 3 hill ranges of Western Ghats, Eastern Ghats and Nilgiris.
It is also the Tri- junction of the 3 States of Karnataka, Tamil Nadu and Kerala. Kerala
Forest Development Corporation started Kambamala Tea Project as part of a
rehabilitation programme for Srilankan repatriates during early 1980s. At present the
plantation, about 100 ha. Tea, provides employment to 126 workers including Srilankan
repatriates and tribes round the year. Plantation industry, in general, needs support from
other fields to survive effectively.

KFDC has started its Tea Plantation at Kamabamala in 1979 under Kozhikkode
region and later it was named as Mananthavady Division. The Project was envisaged to
create livelihood opportunities for the tribes around. The project has rehabilitated 64
Srilankan Tamil families during 1981-83 under a pact in 1964 between India and Srilanka by
the then Prime Minister Sri Lal Bahadoor Sashhtry and Sm. Sirimavo Bhandara Nayake.
Later the Tamil refugees of the LTTE REVOLT IN Srilanka have become the laborers of this
plantation. They were given settlement here. Though this Tea Project was intended to the
local tribes, later it accommodated these repatriated too for want of adequate laborers and the
said Pact.

Kambamala eco tourism was introduced to me by the sign boards near to the
Thalapuzha in the SH section. I always had many doubts about the theme taken for the eco
tourism. Will there be a caged section where flora and fauna will be housed together, or will
it be a artificial greenery like tea or silk trees. Whenever I enquired about this place in my
office, they always told me it will be a better place to get leisure. I travelled with my office
ATIO Mr.Jabir ,VLE coordinator MR.Ajesh and tourist guide Mr.Sabu Abraham ,The road
leading from main road has no proper alignment and not in good condition ,We have got
warm welcome by KFDC field officer Mr.jayaraj,The office sited in fog front valley of tea
plantation. We seated in old office in front of him ,After a lime tea we started our journey to
the proposed site ,Jeep are the main mode of transportation to upside the way brings music of
great Indian hornbill as well in humming of blowing wind, we shivered due to the early
heavy rain .We visited the accommodation facilities provided by the KFDC for visitors ,it
was neat and simple having an average quality for toilets ,But an awkward feels given by the
exterior of building ,the walls finished abruptly and roofed by asbestos sheets, No direct
electricity and power getting from diesel engine, They are expecting direct electricity soon
,the floors are tiled with ceramic and false sealing also provided, This rooms situated at the
boundary line of dense reserve forest and tea estate ,the main attraction is the visitor can
experience forest and tea plantation in single scenario .
In meanwhile we moved to the project proposed site by KFDC with aid of Kerala
tourism, fast blowing wind towards valley moved foggy clouds from our way, our team climb
down at the site, this site selected for giving full degree view for visitors as well the
roomies.KFDC has proposed ten stay rooms with balconies in either sides of hill. I really
wondered about the velocity of wind blowing through the project proposed hilltop.

Every organization focused on maximum profit at minimum cost. The Kambamala

Estate has some future plans for achieving their strategic goal.

 Lower production cost, so profit increase

 Improving efficiency of workers
 Creating good refreshment condition.

In Kambamala Tea Estate quality standards are assessed by the management team and
implemented in the production process of the plant in the form of mechanical and
manufacturing requirement.

Prohibitory order book (P.O.B) area

In the early days an area of 1214.629 has in survey numbers 92,93,94,95 and 98 of
Dindulmal village, Mananthavady Taluk and survey numbers 88and 452 of Thirunnelly
village of Wayanad District were ear marked for military proposes and recorded in
prohibitory order book (P.O.B) kept revenue Department.
In 1979, KFDC has initiated a Project for raising tea garden in 400 has in P.O.B land.
The Project Report was aimed at a full-fledged tea plantation having 400 ha of area, a well
built factory, office, laborers quarters, etc.the Project was inaugurated by the Minister for
forest and industries Sri. P.S Sreenivasan on 20/07/1979. KFDC has raised 100.67ha. tea
plantation in 1980-1983. Formerly the area was planted with Eucalyptus Hybrid and
Eucalyptus grandis by Kerala Forest Department In 4th Five Year Plan. The tea plantation
was raised in this area after the extraction of Eucalyptus.

UPASI
United Planters association of south India (UPASI) is the most reliable and
recognized autonomous organization for giving advice and consultancy in tea cultivation in
south India. KFDC is the paid member UPASI and re Sub Center at Meppady gives valuable
guidelines and statistical data on plantation management and cultural operations. As per
UPASI’s grading of Tea Plantations, Kambamala tea plantation ranks fourth place in
Wayanad district.

SALES OF GREEN TEA LEAVES (GTL)

In the initial period we had supplied the collected GTL on the basis of auction. Gov:
has permitted to sell the GTL produced by Wayanad tea plantation project to Mananthavady
tribal plantation co-operative ltd. (MTPC) vide G.O (rt) 197/91 F &WL (B) department.
Corporation supplied the GTL on an agreement to MTPC factory. The supply of GTL to them
has been continued toll 2003. KFDC was forced to stop the supply of GTL of them has been
continued toll 2003. KFDC was forced to stop the supply of GTL due to nonpayment of the
sale value. Later, tender cum auction method was adopted for GTL disposal. Recently MTPC
has renovated their factory and participated the sale proceedings of KFDC in October 2014
and started buying GTL on and agreement with KFDC.

TIPPING
Tipping which is the selective plucking with hand is an essential operation carried out
after about 40-50 days of pruning. Tea bushes, recovering from pruning exhibit unrestricted
growth that should be controlled by tipping at an appropriate height. The objective of tipping
is to form a level plucking surface, provide adequate foliage on bush and quick production of
secondary branches. Tipping should be commenced when 30% of bushes are ready for
plucking. It should be done selectively at semi green hard wood. Avoid tipping at tender and
brown wood. Bunchy bud should be nipped off at the tipping level. Tipping is necessary not
only for getting optimum level in tea bushes but also ensures the retention of sufficient
number of mature and active auxiliary buds to produce laterals quickly. Tipping height is
achieved by tipping in terms of number of tiers of leaves above the pruning cut. The tipping
height generally followed in KFDC plantation is 4 inch above the pruning cut. It means 4
leaves and a bud is nipped off above the pruning cut. When pruned at the height of 18 inch-
24inch (40-60 cm).

OBJECTIVES OF THE ORGANIZATION

1. Their efforts are committed towards fulfilling their quality requirements of the
customer expectations and needs
2. Enhancing the awareness of employees towards quality through systematic training,
development and motivation
3. To continuously plan its future operations for sustained growth and stability for
meeting the needs of the country.
4. To focus on cost reduction and technology up gradation in order to became
competitive in each lines of business.

Vision

The company has recorded steady growth in its productivity as well as quality and its
profitability. Quality leading to customer satisfaction shall be their top prioriy

Mission

Mission of the organization is to assure and safeguard the interest of nominal

consumer of this firm. The firm provides the quality products to the customers and people of
nearby areas at reasonable price. The company is striving towards creating quality with
satisfaction.
ORGANIZATIONAL STRUCTURE

Board Of Directors

General Manger

Section Officer

Assistant Ssection Officer

Field Officer

Factory Officer

Supervisor

Employees
 CHAPTER IV

DATA ANALYSIS AN DINTREPRETAION

 TABLE NO. 4.1

GENDER WISE DISTRIBUTION OF THE RESPONDENTS

Gender No. Of Respondents Degree

Male 62 41.3

Female 88 58.7

Total 150 100

(Source: Primary Data)

CHART NO. 4.1

GENDER WISE DISTRIBUTION OF THE RESPONDENTS

Male
Female

INTERPRETATION:

The above table shows the gender wise distribution of the respondents. 41.3% of them
are male customers and 58.7% of them are female customers.
 TABLE NO. 4.2

EDUCATIONAL QUALIFICATION OF THE RESPONDENTS

Qualification No. Of Respondents Percentage

No Schooling 23 15.3
Primary 57 38
Secondary 35 23.3
Higher Secondary 28 18.7
Others 7 4.7
Total 150 100
(Source: Primary Data)

TABLE NO. 4.2

EDUCATIONAL QUALIFICATION OF THE RESPONDENTS

60

50 NO.
OF
40
RESP
30 OND
ENT
20 S

10

0
no primary secondary higher others
schooling secondary

INTREPRETATION

The above table shows the educational qualification of the respondents. 15.3% of the
respondents are not going to school, 38% of the respondents have primary education, 23.3%
of the respondents have secondary education,18.7% have higher secondary education and
4.7% have above higher secondary education.

TABLE NO. 4.3

 JOB EXPERIENCE OF THE RESPONDENTS

Year No. Of Respondents Percentage

Below 5 30 20
5 To 10 35 23.3
10 To 15 65 43.4
Above 15 20 13.3
Total 150 100
(Source: Primary Data)

CHART NO. 4.3

JOB EXPERIENCE OF THE RESPONDENTS

70

60

50

40

30 No. Of
Respon
20 dents
10

0
Below 5 5 To 10 10 To 15 Above 15

INTERPRETATION

From the above table it is inferred that 20% of the respondents have below 5 years
experience, 23.3% have 5 - 10 years experience, 43.4 % have 10-15 Years experience, only
13.3% of the respondents have more than 15 years of experience.
 TABLE NO. 4.4

SUPPORT FROM THE MANAGEMENT

Opinion No. Of Respondents Percentage

Highly Satisfied 35 23.3
Satisfied 65 43.4
Neutral 50 33.3
Dissatisfied 0 0
Highly Dissatisfied 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.4

SUPPORT FROM THE MANAGEMENT

70
60
50
40
30
20 No. Of
Respo
10 ndents
0
Highly Satisfied Neutral Dissatisfied Highly
Satisfied Dissatisfied

INTERPRETATION

23.3 percent of the respondents are highly satisfied with the support from the
management, 43.4 percent of the respondents are satisfied and 33.3 percent of the
respondents are take neutral opinion to support from the management.
 TABLE NO. 4.5

WELFARE MEASURES

Opinion No. Of Respondents Percentage

Highly Satisfied 29 19.3
Satisfied 73 48.7
Neutral 33 22
Dissatisfied 15 10
Highly Dissatisfied 0 0
Total 150 100
(Source: Primary Data)

TABLE NO. 4.5

WELFARE MEASURES

80
70
60
50
40
30
20
10
0 No. Of
Respo
ndents

INTREPRETATION

The above table shows the satisfaction of the respondents with the welfare measures
provided by the organization. The table makes clear that most of the respondents are satisfied
with the welfare measures. From the table it is inferred that 19.3% of the employees are
highly satisfied and 48.7% are satisfied. 22% of them have no opinion and 10% of
respondents are dissatisfied with the welfare measures provided by the organization.
 TABLE NO. 4.6

GOOD WORKING CONDITION IN THE COMPANY

Opinion No. Of Responders Percentage

Strongly Agree 33 22
Agree 77 51.3
Neutral 28 18.7
Disagree 12 8
Strongly Disagree 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.6

GOOD WORKING CONDITION IN THE COMPANY

80
70
60
50
40
No.
30 Of
20 Respo
10 nders

0
Strongly Agree Neutral Disagree Strongly
Agree Disagree

INTREPRETATION

Above table shows that 22 percent respondents strongly agree that good working
condition in the organization, 51.3 percent of respondents agree this fact, 18.7 percent
respondents are Neutral and 8 percent of respondents disagree it.
 TABLE NO. 4.7

INFRASTRUCTURAL FACILITY

Opinion No. Of Respondents Percentage

Highly Satisfied 36 24
Satisfied 72 48
Neutral 23 15.3
Dissatisfied 19 12.7
Highly Dissatisfied 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.7

INFRASTRUCTURAL FACILITY

80
70
60
50
40
No.
30
of
20 Res
10 pon
dent
0 s
Highly Satisfied Neutral Dissatisfied Highly
satisfied dissatisfied

INTERPRETATION

24 percent of the respondents are highly satisfied with the infrastructural facility of
the organization,48 percent of the respondents are satisfied and 15.3 percent of the
respondents are take neutral opinion and 12.7 percent of the respondents are dissatisfied with
the infrastructural facility.
 TABLE NO. 4.8

BETTER COMMITMENT OF THE EMPLOYEES IN THE

ORGANIZATION

Opinion No. Of Respondents Percentage

Strongly Agree 34 22.7
Agree 78 52
Neutral 38 25.3
Disagree 0 0
Strongly Disagree 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.8

BETTER COMMITMENT OF THE EMPLOYEES IN THE

ORGANIZATION

80

60

40
No. Of
20 Respo
ndents
0
Strongly Agree Neutral Disagree Strongly
Agree Disagree

INTREPRETATION

Above table shows that 22.7 percent respondents strongly agree that better
commitment of the employees in the organization, and 52 percent respondents agree with
above statement, 25.3 percent of them have neutral opinion to better commitment of the
employees in the organization.
 TABLE NO. 4.9

STRONG EMPLOYEE EMPLOYER RELATIONSHIP EXIST IN

COMPANY

Opinion No. Of Respondents Percentage

Strongly Agree 27 18
Agree 78 52
Neutral 45 30
Disagree 0 0
Strongly Disagree 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.9

STRONG EMPLOYEE EMPLOYER RELATIONSHIP EXIST IN

COMPANY

80
70
60
50
40
30 No. Of
Respond
20 ents
10
0
Strongly Agree Neutral Disagree Strongly
Agree Disagree

INTREPRETATION

Above the table shows that 18 percent respondents strongly agree that the strong
employee employer relationship is exist in company, 52 percent respondents agree it and 30
percent of them have neutral opinion.
 TABLE NO. 4.10

WORKING HOURS

Opinion No. Of Respondents Percentage

Highly Satisfied 24 16
Satisfied 53 35.3
Neutral 60 40
Dissatisfied 13 8.7
Highly Dissatisfied 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.10

WORKING HOURS

60

50

40

30
No.
20 Of
Res
10 pon
den
0 ts
Highly Satisfied Neutral Dissatisfied Highly
Satisfied Dissatisfied

INTREPRETAITON

The above table shows 16% if the respondents are highly satisfied with the working
hours of the organization, 35.3% of the respondents are satisfied, 40% of the respondents
have neutral opinion and 8.7% of the respondents are dissatisfied with the working hours of
the organization.
 TABLE NO. 4.11

STRONG CO-OPERATION AMONG PEOPLE AT WORK

Opinion No. Of Responders Percentage

Strongly Agree 30 20
Agree 78 52
Neutral 42 28
Disagree 0 0
Strongly Disagree 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.11

STRONG CO-OPERATION AMONG PEOPLE AT WORK

80

60

40

20
0 No. Of
Strongly Respon
Agree ders
Agree Neutral
Disagree
Strongly
Disagree

INTREPRETATION

Above the table shows that 20 percent respondents strongly agree that the strong co-
operation among people at work in the organization, 52 percent respondents agree it and 28
percent of them have neutral opinion.
 TABLE NO. 4.12

THE TRAINING PROGAMMES ARE HELPFUL TO THE

EMPLOYEES

Opinion No. Of Responders Percentage

Strongly Agree 53 35.3
Agree 72 48
Neutral 25 16.7
Disagree 0 0
Strongly Disagree 0 0
Total 150 100
(Source: Primary Data)

TABLE NO. 4.12

THE TRAINING PROGAMMES ARE HELPFUL TO THE

EMPLOYEES

80

60

40

20

0
No. Of
Strongly Respon
Agree
Agree Neutral ders
Disagree
Strongly
Disagree

INTREPRETATION

Above table shows that 35.3 percent respondents strongly agree that the training
programmes provided by the organization are helpful, 48 percent respondents agree it and
16.7 percent of them have neutral opinion to the training programmes are helpful to the
employees.
 TABLE NO. 4.13

COMPANY CONSIDER EACH AND EVERY ONE IN A

RESPECTABLE WAY

Opinion No. Of Responders Percentage

Strongly Agree 46 30.7
Agree 63 42
Neutral 41 27.3
Disagree 0 0
Strongly Disagree 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.13

COMPANY CONSIDER EACH AND EVERY ONE IN A

RESPECTABLE WAY

80
60
40
20
0 No.
Of
Strongly Re
Agree
Agree Neutral spo
Disagree
Strongly n…
Disagree

INTREPRETATION

Above table shows that 30.7 percent respondents strongly agree that the
company consider each and every one in a respectable way, 42 percent respondents agree it
and 27.3 percent of them have neutral opinion to the above statement.
 TABLE NO. 4.14

ALLOWANCES PROVIDED BY THE ORGANIZATION

Opinion No. Of Respondents Percentage

Highly Satisfied 27 18
Satisfied 55 36.7
Neutral 54 36
Dissatisfied 14 9.3
Highly Dissatisfied 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.14

ALLOWANCES PROVIDED BY THE ORGANIZATION

60

40

20

No.
0 Of
Highly Resp
Satisfied
Satisfied Neutral onde
Dissatisfied nts
Highly
Dissatisfied

INTREPRETAITON

The above table shows 18% of the respondents are highly satisfied with the
allowances provided by the organization, 36.7% of the respondents are satisfied, 36% of the
respondents have neutral opinion and 9.3% of the respondents are dissatisfied with the
allowances provided by the organization.
 TABLE NO. 4.15

THE FREEDOM OF WORK IN THE ORGANIZATION

Opinion No. Of Respondents Percentage

Highly Satisfied 42 28
Satisfied 73 48.7
Neutral 35 23.3
Dissatisfied 0 0
Highly Dissatisfied 0 0
Total 150 100
(Source: Primary Data)

CHART NO. 4.15

THE FREEDOM OF WORK IN THE ORGANIZATION

Highly Satisfied
Satisfied
Neutral
Dissatisfied
Highly Dissatisfied

INTREPRETATION

The above table shows the satisfaction of the respondents with the freedom of work
in the organization. The table makes clear that most of the respondents are satisfied with the
freedom of work. From the table it is inferred that 28% of the employees are highly satisfied
and 48.7% are satisfied. 23.3% of them have no opinion.
 CHAPTER V

FINDINGS, SUGGESTIONS AND CONCLUTION

5.1 FINDINGS

 Most of the respondent’s educational qualification is Primary School.

 Most of the respondent’s job experience is 10-15 years
 66.7% of the respondents are satisfied with the support from the management.
 Majority of the respondents are satisfied with the welfare measures provided by the
organization.
 There is the management ensure good working condition to employees.
 The infrastructural facility of the organization is above average.
 There is better commitment of the employees in the organization.
 There is strong employee employer relationship exist in the organization.
 Most of the respondent’s satisfaction level is average about the working hours of the
organization.
 There is strong co-operation among people at work.
 The organization conducted training programmes are highly helpful to the employees.
 Most of the employees are agreed the company consider each and every one in a
respectable way.
 The satisfaction level of allowances provided by the organization is above average.
 The most of the employees are satisfied the freedom of work in the organization.
5.2 SUGGESTIONS

 Creating internal climate inside the organization motivate the employees to perform
outstanding performance.
 The management should be increase the supporting of employees.
 The organization should be take variety welfare measures for employees.
 Increase and update working condition and infrastructural facility of the organization.
 Reduce the working hours of the employees and make more enjoyable working hours.
 The proper training programmes should be conducted for employees.
 Increase and concentrate the allowances of the employees.
5.3 CONCLUSION

On the study about Kambamala Tea Estate, Mananthavady it is evident that tea
industry does play an important role in Indian economy for it is of the exchange earners of
the country. The study in the Kambamala Tea Estate, Mananthavady was focused on tea
industry where the manufacturing functions and working condition were keenly observed and
understood by me.

The project entitled to “the study on employee satisfaction of Kambamala Tea Estate,
Mananthavady was conducted to study what is the factors affecting employee satisfaction.
The opinion of the employee’s was collected through questionnaire.

In this study it was identified that the most of the employees are satisfied with the job.
Majority of the employees are satisfied with the promotional programmes and allowances
provided by the organization. The working condition of the organization is good. they are
also satisfied with the employer-employee relationship in the organization and co-operation
of co-workers. In this organization give more important for human satisfaction than any
profit.
 CHAPTER VI

REFERENCES AND BIBLIOGRAPHY

6.1 REFERENCES

 Shashi. K Guptha – Human Resource Management, Kaluani Publishers, New Dilhi-

2002
 Gany Dessler – Human Resource Management, Pearson Publisher, 11 Edition.
 Heneman/Schwab/Fossum/Digger – Human Resourced Management , Universal
Book 4th Edition
 P G Aquinas – Human Resource Management , Vikas Publishers-2006
 K. Arunachalam – Hand Book Of Indian Tea
 UPASI - Tea Cultivation In South India.
 C R Kothari – Research Methodology
 Psychosocial Aspects of Job Satisfaction among the Artists of Cultural Sector By
Singha, Priyankar; Raychaudhuri, Souvik
 Job Satisfaction: Investigating the Role of Experience & Education By Kardam,
Bhajan Lal; Rangnekar, Santosh
6.2 BIBLIOGRAPHY

 www.google.com
 www.yahoo.com
 www.youtube.com
 www.wikiepedia.com
 www.tea_industry.com
 www.INDIAN_tea-industry.com
CHAPTER VII

APPENDIX
A STUDY ON EMPLOYEE MOTIVATION WITH SPECIAL
REFERENCE TO PANAMARAM MILK PRODUCER’S CO-
OPERATIVE SOCIETY LIMITED

QUESTIONNAIRE

1. Name :
2. Age :
3. Sex : Male Female
4. Marital status : Single Married
5. Educational Qualification :
d No schooling
Primary
Secondary
Higher Secondary
Others
6. Experience:
Below 5
5-10
10-15
Above 15
7. Are you satisfied with the support from the management?
Highly satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied
8. Do you satisfied with your welfare measures
Highly satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied
9. Good working condition in company
Strongly agreed
Agreed
Neutral
Disagreed
Strongly Disagreed
10. Do you satisfy your infrastructural facility?
Highly satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied
11. Better commitment of employee in the organization
Strongly agreed
Agreed
Neutral
Disagreed
Strongly Disagreed
12. Strong employee employer relationship exist in company
Strongly agreed
Agreed
Neutral
Disagreed
Strongly Disagreed
13. Do you satisfied with a convenient working hours?
Highly satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied
14. Strong co-operation among people at work
Strongly agreed
Agreed
Neutral
 Disagreed
Strongly Disagreed
15. Training programmes provided by the company are helpful to the employees
Strongly agreed
Agreed
Neutral
Disagreed
Strongly Disagreed
16. I feel that the company consider each and every one in a respectable way
Strongly agreed
Agreed
Neutral
Disagreed
Strongly Disagreed
17. Allowances provided by the organization
Highly satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied
18. Do you satisfied with the freedom of work?
Highly satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied