Behavior in Consumers Essay

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Total Length: 864 words ( 3 double-spaced pages)

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Consumer Behavior

The product that will be analyzed in this case is represented by loose green tea. The product is sold to customers in clip sealed bags of different weights.

There is little design associated with this product. Basically, the tea leaves are hand-picked and taken through the production process. The quality standards on the product's appearance must be followed.

Procurement document control

In the tea industry, products must follow specific quality guidelines. Each loose green tea supplier must provide documents attesting the quality standards their products reach. Although tea price is settled by the stock exchange, specific price offers between suppliers and buyers in this industry reflect the level of quality of each tea type.

Instructions, procedures and drawings

The quality of green tea can be significantly affected by several activities: tea leaves picking, plucking, withering, rolling, fermentation, firing, sorting and packing (Nathmulls, 2014). The duration of each of these activities and the standard at which they are performed can affect the quality of tea. Each of these activities must be documented with instructions and procedures.

Control of documents

The formal system of documents control should be managed by the Quality Control department that should coordinate all other departments involved in the formal documents system.

Control of purchased items and services

Given the quality standards in the tea industry and the health standards in the food industry, it is important that each buyer in the tea business evaluates the source where the tea is manufactured (UPASI, 2014).

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Tea products are examined in order to identify potential flaws and to take action before the products enter the market.

Identification and control of items

Once the loose tea exits the fabrication line, each batch is verified by specialists in the Quality Control department. The batches that do not match standards are discarded as they cannot be modified through technological processes.

Inspections

Each six months inspections should be organized within the manufacturing unit. These inspections should be performed by trained and qualified inspectors that would evaluate hygiene elements, manufacturing standards, and employees' security work conditions.

Test control

The characteristics that will be tested are represented by color, size, fermentation level, smell of the manufactured loose tea. The testing method consists in taking tea samples from several batches and comparing them to best practices in the tea production industry.

Handling, storage and shipping

Loose tea requires special storage conditions. Although it does not normally have an expiration date, it can lose its properties. Therefore, it is important that loose tea….....

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