A study of waste management approaches in tea processing factories: Case study of Smallholder tea factories in Kenya

Abstract

The purpose of this study is threefold; to discuss the types of wastes generated by tea processing plants under the smallholder tea sub sector; to determine the quantities of waste generated, and lastly to find out the extent to which the management of these plants comply with statutes that govern the protection of environment in Kenya. To achieve the above objectives, the study applied a random cluster sampling technique in selecting five study sites, out of the 54 tea factories in the sub sector, which are spread in five of Kenya's eight provinces where tea is grown. Both primary and secondary sources of data were employed in data collection, and include published reference materials from tea institutions, universities, private companies, Internet and KTDA- the managers of the factories in the sub sector. The researcher collected primary data from the five sites in the month of March 2005 using questionnaires, interviews and discussion, observation and photographs. The data was then analyzed using descriptive statistical methods to test each of the three null hypotheses, that is; -The smallholder tea manufacturing factories do not generate only tea by products as waste; -KTDA managed tea factories do not generate significant amount of waste; -The waste disposal methods applied do not conform to the established laws; , The findings of the study show that: Wastes generated by the tea factories are not limited to tea by products; Wastes generated are insignificant; the factories do comply with the laws in their waste disposal methods; thus rejecting the null hypotheses. - The study concludes that although the factories largely manage the waste sustainably, there is no comprehensive and uniform guideline or approach to waste management, which is a major omission. The study recommends an adoption of cleaner production strategy and green procurement in waste management, enactment of an environmental management policy and awareness promotion, with a view to embracing tea-processing procedures that are environment friendly.