RWANDA MOUNTAIN TEA COMPANY LTD

RUBAYA-NYABIHU TEA COMPANY

RUBAYA TEA FACTORY

NGORORERO-NYABIHU DISTRICT

REPORT OF TRAININING IN
RUBAYA TEA FACTORY PRIOR FOR
my EMPLOYMENT

TRAINEE: KAMALI Michel Trainers:

Signature and date… Factory Manager Eleanor MWAI

Teamaker Hakizayezu Marc

Director General of Rubaya Tea factory BUGINGO Eric

Signature and Date…

ACKNOWLEDGEMENT

I sincere express my deep gratitude from inside of my heart and thank everyone who contributed to the success
of this report. I again express my thankfulness to Rwanda Mountain Tea members for helping me to fulfill my
skills regarding industrial matters prior to my employment.

I feel highly indebted to BUGINGO Eric, the Director General of Rubaya Tea Factory, for making excellent
environment for pursuing this training and come to the successfully completion

A lot of gratitude is extended to Eleanor MWAI, the Factory manager and supervisor of this training for her
invaluable guidance, encouragement, education, collaboration, and constructive suggestions which helped me to
come to the successfully completion of this training. We also appreciate both direct and indirect members of tea
making unit involved in this training.

Lastly we are very grateful to anyone else who contributes to the success of this report by any other means,
tangible support, advice, prayers and encouragement through this period of the new job as assistant Tea Maker
in Rubaya Tea factory.

May God bless you all!!!!

INTRODUCTION

Training in Rubaya tea factory is very important for getting more industrial skills. This helps also to put into
practice the theories acquired during my university studies; thus helping to fulfill my responsibilities as
Assistant Tea Maker in Rubaya Tea Factory. This training has been conducted in Rwanda Mountain Tea
Company particularly in Rubaya Tea Factory. It is located in the region of high altitude (2400m) of Western
province, Ngororero-Nyabihu Districts.

The factory is divided into four Departments namely: Tea Production Support (plantation), Maintenance
(machines and building), Administration (personnel, DG office, accountancy, and Factory management), and
Tea making department. Here, I could mention that all departments are complement to make a good tea quality
suitable for human consumption.

The aim of this training is to get not only industrial skills but also to increase my knowledge in Tea Processing
Technology, and putting into practice the theories acquired during my University studies so that I can give my
contribution to make a good quality black tea. Therefore, it will help me to be competent and self-confident
while fulfilling my responsibilities of controlling tea processing chain (reception-Withering-feeding Hoppers
and CTC machines-Fermentation-Drying-Sorting-Store and black tea dispatch).
BACKGROUND OF RMT

Rwanda Mountain Tea Company (RMT) is a private owned Tea company, incorporated in 2005 and its
headquarter is located in Kigali, the capital city of Rwanda. RMT is the organization with controlling interests
in the estates and processing facilities of Rubaya, Nyabihu, and Kitabi Tea estates, and managing interests in
Gisakura and Mata tea estates and processing facilities. The high mountains, fertile soils and the cool climate
are the perfect characteristics required in tea plantation of the cited Factories and influence much in producing a
good quality of green leaf in which the good quality of black tea is drained. By producing good quality of green
leaf, the refreshing tea cup on International market will be available. Thus, the interests of RMT will be
increased. RMT has been being privatized from the Rwanda Tea Authority by government of Rwanda.
Nowadays, RMT is fully responsible for the management of Rubaya, Nyabihu, and Kitabi Tea Factories.

LOCALIZATION OF RUBAYA TEA FACTORY

Figure 1: Rubaya tea factory image

Rubaya Tea Factory is located in the regions of high altitude (2400m from the Sea) in the western province, in
NGORORERO District, Muhanda Sector. It was established in 1963 and its name was Usine à Thé Rubaya. In
2005, Rubaya Tea Factory was privatized and adhered to Rwanda Mountain Tea Company. Nowadays, the
factory has the capacity of receiving at least 40 tones of green leaf per day.

The tea is cultivated in the regions of high mountains characterized by cool climate, high altitude and acidic
soils (PH 5). The raw materials (green leaf) for Rubaya Tea Factory are from Industrial estates (the fields of the
factory) and Tea Growers grouped in cooperative called COTRAGAGI. Here we should mention that the
quality of green leaf for both sources is taken as a paramount factor before going into other process.
CHAP 1: INDUSTRIAL ACCIDENTS

In the factory, safety is directly related to the productivity. It is necessary to find out the causes of accidents and
provide sufficient and adequate measures to ensure employees safety in the factory. Safety measures not only
reduce the frequency of accidents but also the production is increased.

Safety measures include:

 Precautionary steps taken to prevent accidents

 Ensuring employees safety and to save lives and property from damage.

1.1 Definition of industrial accidents

 Industrial accident is an occurrence in the factory causing bodily injury to a person and makes him unfit
to fulfill his duties in the next 48 hours.
 It is unexpected event which halts the work in the plant and takes place suddenly during a course of
employment.
 Self inflicted injury can’t be regarded as an accident in the Factory

1.2 Causes of industrial accidents

Industrial accidents can be classified into 3 broad categories namely work related reasons, unsafe acts, and
unexpected reasons.

1.2.1 Work related reasons

This is due to unsafe conditions prevailing in the Factory itself relating to the jobs. Sometimes, these accidents
are known as technical causes namely:

 Improper maintenance and supervision.

 Faulty factory layout and location.
 Inadequate lighting and ventilation arrangements.
 Improper covering of equipment’ edges.
 Unsafe storage
1.2.2 Unsafe acts

This is due to certain acts on the part of employees which are not safe and can be attributed to operating at one’s
own will without proper authority to do so. We have:

 Non securing of safety and protective equipments

 Not working at safety and protective equipments
 Not working at safety speed
 Unsafe loading, offloading, mixing and placing materials or products
 Improper lifting of materials or products
 Wet floors with water or oily substances

1.2.3 Unexpected (miscellaneous) reasons

These include:

 Excessive noise, leaking of electric wires, and very high temperature in working environment.
 Humid conditions, very bad working conditions, and unhealthy environment.
 Arrogant inhuman behavior of superiors.
 Bad health of employees
 Careless in handling materials
 Long working hours and lack of rest
 Age of employees, alcoholism, limited space for moving, and lack of trainings.

1.3 PREVENTION OF INDUSTRIAL ACCIDENTS

There are several ways to prevent industrial accidents in any factory or industrial plants. These are:

1.3.1 Reduction of unsafe conditions

Unsafe condition can be reduced through:

 Keeping the working floor clean always

 Keeping sufficient space for movement without obstruction
 Keeping fire fighting equipments ready
 Proper maintenance of machines and tools
 Maintaining adequate lighting and ventilation
 Wearing proper PPEs for the workers/employees.
1.3.2 Safety education and trainings

Employees should be educated on safety matters so that they become safety conscious through:

 Safety slogans, wall paintings, posters, bulletins, cartoons, films and other media like holding safety
weeks, seminars, and lectures.
 Supervisors should provide training to new employees in safety methods and warn them against the
dangers.

1.3.3 Safely handling of heavy materials

In factory, heavy materials should be handled with precautions for avoiding accidents related causes.

This can be done through:

 Using material handling equipments such as cranes, conveyors, pulleys, etc…

 No worker should be allowed to lift heavy material physically
 All machines should be kept in working order.

1.3.4 Personal protective equipments (PPE)

All employees in the factory should be provided with PPEs such as goggles, gloves, clothes, boots, earmuffs,
nose muffs, and fitted carpet with hats

1.3.5 Safety committee and inspection

The purpose and responsibility of the committee is to motivate employees to take care of their own lives and
partners and to determinedly avoid carelessness at work. The safety committee is composed of representatives
from employees and management. This committee is also charged of the implementation of the safety
programs.

Strict and regular INSPECTION of machines and equipments, electric wires and cables, etc should be undertaken
to prevent any kind of unwanted incidence of accidents in the factory.
CHAP II: GREEN LEAF HANDLING

2.1 PLUCKING

Plucking is the process of getting raw materials (Green leaves) to the factory. This process is carried out while
crossing in tea plantations. The pluckers take the first two leaves and bud because they are still flexible with few
fibres. This action should be controlled and monitored well by agronomists and quality inspectors since the
quality of black Tea required on international market is based on plucking quality (2 leaves and bud). The
plucking is influenced by the climate because the tea bunches regenerate quickly during hot climate while it
takes a long time during cold climate. So the production of green leaf is due to the changes of climate (hot and
cold).

After plucking, the green leaves are collected in collection centers (hangars) for resorting and removing bad
leaves and any other foreign matters which may affect the quality of leaf. Bad leaves and foreign matters are
removed in collection centers while good leaves are packed into aerated nylon bags, weighed, and transported
by aerated vehicles to the factory. The loading capacity of nylon bag is 12-15kgs/sac and that of the vehicle is
2.5tones/vehicle (Daihatsu). This loading capacity should be well controlled because it avoids bruising of green
leaves while transported.

2.2 GREEN LEAF RECEPTION

When the vehicles transporting the green leaves from the fields are reached to the factory, they are directed to
the reception area. To guarantee the production of quality tea, it is essential that the green leaves received fulfill
the standards of good quality. Before offloading the vehicle, the Teamaker will ensure that the quality of green
leaf is up to 70% (good leaves). This quality is obtained by probability sampling where Green leaf analysis is
conducted by taking a representative sample from different bags, then from that representative sample you
weigh 100grs, then you calculate the percentage of good leaves.

Good leaves are divided into 4 categories:

Figure 2: Table used to analyze green leaf

  Pecke+1≤4%. If the percentage is more than 4%, it means that the plucking was done in immature field.
 Banji+1≤4%, if the percentage is high to this, it indicates that the field is not fertile, so the fertilizer
application must be applied.
 Peckoe+2≥50%: the best green leaf quality required.
 Peckoe+3≤17% but the 3rd leaf must be soft. If the percentage is high, it indicates that the plucking cycle
is not respected.

The percentage of good green leaves ready for other processes is 75%; and once reached, it indicates that the
plucking quality was respected.

Bad leaves are also composed of peckoe+3hard, peckoe+4; Banji+2, Banji hard, simple leaf, broken leaf, and
hard leaf, and share 25% remaining.

2.3 WITHERING

Figure3: withering troughs

After analyzing and find that the quality of green leaf is respected according to the standard (up to 70%), the
Teamaker allows the offloading of the vehicles and weighing of green leaves, the bags are charged on monorail
and conveyed to the withering troughs for withering process. This process is aimed not only to reduce the
moisture content, but also to make green leaves more flexible and to concentrate the tea components (amino
acids, enzymes …). This operation consists of exposing ambient air from fans to green leaves (inwards and
reverse after 2hours) between 15-18hours according to the climatic conditions. It reduces at least 32 to 34% of
moisture content. There is a time where steam application is also used for reduction of moisture content in green
leaf but this will also depends on climatic conditions and steam application is ranged between 1 to 3hours. This
must be checked carefully since there may be damaged green leaf (scotching) if too much steam is applied.

The stage of withering also helps to release enzymes responsible for oxidation reactions during fermentation.
During this process, the concentration of dry substances also takes place by softening tea leaves. This softening
helps other operations without breaking down of Green leaves in rolling (CTC).

Procedure for withering

After weighing, the bags are hooked on the monorail towards theirs designed troughs

Spread at 25 to 30kgs maximum/square meter

Spread evenly throughout the trough to ensure even distribution of air

Sucking out and in the air:

-suck in during spreading for removing heat, and bad smell in green leaf.

-As soon as spreading is complete, change the fan to the suck out for at least 2hours than, suck in again

for the same period, and repeat the procedure till the end of the withering process.

-it is obvious necessary to remove at least 32% relative humidity by the air or by humidification when

necessary. Care is needed during steam application since it may be harmful to the quality of green leaf.

Methods of determination of withered leaf

There are several combined methods for determination of withered leaf:

 Touch method: by touching, you may feel that leaf is soft or hard (flabby).
 Odor method: Normally, withered leaf should have an odor of an apple.
 Sighing method: The level of withering trough is reduced, meaning that there has been moisture
reduction in green leaf.
 Weighing method: to reach 68% of moisture content, 10kgs of green leaf are weighed and put into
basket and weighed again at the end of withering to obtain 6.8kgs. After withering, the green leaves are
hooked again on monorail to sifting and rolling section.
CHAP III: BLACK TEA PROCESSING

This chapter combines all processes necessary for transformation of good withered leaves into black tea, ready
to be dispatched on international market. Much emphasizes must be put here and there must be very serious
people to work through all these processes.

3.1 TEA ROLLING

Figure3: CTC machines

The good withered green leaves are fed to the maceration stage for being rolled up on themselves
(mechanically). The withered leaves are removed to troughs towards alimentation where we have two lines of
feeding green leaves in alimentation. During feeding green leaves, the employee must be vigilant to remove all
debris from tea leaves. Then, the green leaves from alimentation fall into Rotor vane used to twist and distort
the leaf tissues. This leads to the destruction of leaf cells allowing the mixing of chemical substances from the
tea leaves, and then the oxidation process begins at this stage.

From the rotor vane, the macerated leaves continue to the set of CTC (crushing, tearing, and curling) machines
used for breaking down tea leaf cells. We have 3 sets of CTC machines and each set is formed by low and high
speed roller for tearing cut particles of tea leaves.
The breaking down of leaf cells into small particles plays a very important role in oxidation reactions during
fermentation and in increasing pungency in the black tea. Before macerated tea leaves reach the first set of
CTC, the conveyor is equipped with a magnet used to remove metallic objects from green leaves. There is a
replacement of a set of CTC after performing 200-250 tones of green leaves.

The advantages of tea rolling are:

 To allow the breakdown of withered tea leaf cells so that there may be a well mixture of essential oils
from green leaves.
 To allow catechins and enzymes (polyphenol oxidases) to be well mixed.
 Precursor of fermentation reaction.

3.2 BLACK TEA FERMENTATION

Figure4: Fermenting conveyor

It is the chemical reaction occurring between tea leaf components and oxygen. In fermentation, the parameters
namely temperature, oxygen, time and relative humidity play a very important role and they must be well
controlled because they have positive impacts in developing tea characteristics such as flavor and color,
strength, briskness, and brightness.

The chemical reaction in the fermentation occurs between chemical compounds called catechins and enzyme
called polyphenol oxidases after maceration and it is increased in fermentation. The reaction results to the
production of two groups of compounds namely Theaflavins and Thearubigins which are very important in
black tea CTC. Theaflavins play a role in the brightness and briskness of the tea while thearubigins are involved
in development of color, body and strength of black tea.

Through fermentation reaction, the green color changes into copper color. The copper color will indicate that
the maceration was complete. The duration of fermentation depends on number of factors such as depth of tea
on conveyor, temperature of the dhool, airflow into the fermenter, and ambient temperature. But in the general,
the fermentation reaction takes at least 2hours.

3.2.1 FACTORS INFLUENCING FERMENTATION

The fermentation process depends on number of factors;

 Temperature: the more the temperature is raised, the more the fermentation time is faster. It varies
between 34 to 22oc
 Oxygen: playing a big role in oxidation reactions
 Humidity: It is maintained at 85-88% for the best results of fermentation.
 Time: the fermentation time varies upon the above factors.

3.2.2 TEMPERATURE CONTROL IN FERMENTATION

The temperature range in fermentation is 34 up to 220c and this range helps to control the level of Thearubigins
and to develop the theaflavins (two substances present in black tea). If the temperature drops below 220c, the
whole fermentation process slows down and requires an extended time to reach the optimum fermentation
where the green color changes to coppery color. The thickness of the dhool must also be controlled since it may
influence on the increasing or decreasing of the temperature (the range is 12-15cm).

The fermentation time is depending to the number of factors namely:

 Ambient temperature
 Temperature of the dhool
 Airflow into the fermenter
 And depth of the dhool on the fermenter

In Rubaya Tea Factory, continuous fermentation has been introduced in 2008 and is still used today because it
is more precise, very fast, and well controlled due to its electronic tools (thermometer, hygrometer, inverter,…).
3.3 DRYING OF TEA

Figure5: FBD Dryers

Drying is the process that stops the fermentation by inactivating the action of the polyphenol oxidase. It helps
also to produce a stable product with low moisture content that can be shipped and stored for a limited period
(increased shelf life). Changes do occur in black tea after drying (flavor …) but they can not disturb the quality
of black tea if well dried.

The main objectives of drying tea are:

 Arresting enzymatic action as well as oxidation by heat.

 Removing moisture from the dhool for making tea with 34-28% of moisture content
 Making a stable product with an increased shelf life which can be shipped or stored for a long period (up
to 3years)

These objectives are achieved because enzymes (polyphenol oxidases) are heat sensitive and therefore are
denaturized at high temperature; moisture reduction is notified by reducing size/volume of tea grain through
evaporation of water, and color fixing is done by caramelization reaction (reaction between protein and sugar
molecules).

In Rubaya Tea Factory, the type of dryer used is FBD (Fluid Bed Dryer) with triple firing stages (chambers).
Initially, the drying temperature in the first chamber must be high enough to arrest enzymatic action. The inlet
& exhaust temperatures in the three chambers of FBD vary respectively; inlet 140/145 0c, exhaust 45/500c; inlet
120/1250c and exhaust 65/700c; 3rd chamber: Inlet100/1050c and exhaust 85/900c. In general, the temperature of
inlet air goes by decreasing while that of exhaust air, which is in contact with tea, goes by increasing.

3.3.1 FACTORS INLUENCING DRYING

The drying process is influenced by:

 Temperature of inlet and exhaust air: This temperature must be well controlled.
 Volume of air: This is regulated by fans.
 Quantity of dhool feed on grid plate (thickness and spread): too much dhool leads to under firing while
too little dhool leads to high firing.
 Drying time: It is influenced by the above factors.

3.3.2 THE NEGATIVE IMPACTS OF FBD

The FBD must be operated with skilled personnel because it may affect the quality of black tea once not well
controlled through:

 Excessive heating may lead to the loss of aroma and flavor, thus resulting to the low quality of black tea.
 Over drying (above standard temperatures) leads to the loss of brightness, and the deterioration of FBD
may take place.
 Positioning of the inlet and exhaust thermometers must be critical and controlled regularly to get
accurate readings.
 The moisture content of black tea must be in the range of 2.8-3.4% , otherwise tea will risk to mildew or
becoming ash when above or below the standards respectively.
3.4 SORTING AND GRADING

The main objective of sorting is to produce the best overall average price for the whole range of the true grades.
It must be born in mind that sorting must be done as far as possible in a single pass since too much resorting
may affect the tea quality by having grey tea as well as knocking off the baked tea essence on the leaf particle.
The mixed tea from FBD is passed through first fiber extractors (high speed), second fiber extractors (low
speed), pre-sorters, and sorters for cleaning the tea by removing the fibers. Then, the mixture of black tea free
from fibers is directed towards vibro-screen equipped with different wire meshes which classify tea grades
according to demands on market. Tea grading also helps in cleaning tea by removing foreign bodies, and
separation of tea into main & second grades.

Figure6: fibre extractor Figure7: Vibro-screen machine

3.4.1 CLASSIFICATION OF TEA GRADES

The grades of tea are named according to their sizes, and are classified into main & second grades.

Main grades Second grades

Grade Grade

BP Broken pekoe F1 Fanings one

BP1 Broken pekoe one D2 Dust two

PF1 Pekoe fanings one BMF Broken mixed fanings

PD Pekoe dust

D1 Dust one

However, it should be pointed out the better good plucking, the higher the percentage in primary grades, and the
lower the percentage of secondary grades. If plucking standards are not followed, then the quality of black tea
decreases by having fibrous tea.

3.5 QUALITY ASSURANCE

Quality control & quality assurance are very important for every tea company since they play a major role in
maintaining & improving the quality of black tea. Tea tasting laboratory in Rubaya Tea Factory is the key point
where the Tea makers take corrective actions through hourly tasting of made tea.

In tea tasting, we observe many aspects namely:

 Leaf : color, size, granulation, and cleanliness

 Infusion: coppery, brightness, open leaf, and color
 Liquor: Strength, body, briskness, color, flavor, consistency, and aroma.

In quality control, the traceability of green leaf from plantation up to the black tea is taken into consideration.

When fibres, stalks, green particle, and mixed sizes are found in leaf appearance for primary grades; the
corrective actions should be taken since these last ones manifest the poor quality of leaf. For infusion, open leaf
and non coppery color mean poor quality of black tea, so the rapid corrective actions should be taken. In liquor,
when harshness, hardness, and unclarity are found, there may also be corrective actions because these last ones
show poor manufactured black tea.

3.5.1 Procedure for liquor tasting preparation

 Take a sample of black tea and weigh 5grs

 Put the sample in the cup
 250 ml of boiled water is poured on tea
 Wait for 5minutes for dissolution of all substances
 Separate liquor from infused leaf. Liquor remains in the cup and the infused leaf is put on the cover of a
cup.
 Tea taster (Teamaker) can then taste the tea by using organoleptic means
3.5.2 The importance of tea consumption

The regularly consumption of tea will help in:

 Reduction of body tiredness and stress

 Maintain mental vigilance
 Stabilize the level of body fluids
 Equilibrate the fats and calories in body

The antioxidants encountered in tea can also have a positive influence in preventing cancer which affects
different points of human body. In tea, we found also flavonoids which help in preventing cardiac diseases by
reducing blood clots, lowering blood pressure, and reducing the level of cholesterol in the body.

3.6 Storing and Packing

The made black tea is stored in bins as soon as possible after sorting. Each grade has its own storage bin. This
practice of storing must be done as quickly as possible to avoid the contamination which may occur after
making the black tea. This also helps in keeping uniformity of our product at the market.

Storage bins should be constructed with the object of providing adequate storage that prevents any leakage or
spillage of tea. The bins should be airtight, their covers must also be made to fit properly, and all obvious holes,
cracks, and ill fitting joints should be repaired to avoid excessive air or any leakage of tea.

From storage bins, the black tea is packed into double strong paper sacs lined with aluminium sheet. The grade
weights are packed according to their densities.

Packing weights at Rubaya Tea Factory

First grades Second grades

D1: 79kgs/sac F1: 50kgs/sac

PD: 75kgs/sac D2: 65kgs/sac

PF1: 70kgs/sac BMF: 32kgs/sac

BP1: 65kgs/sac

BP: 60kgs/sac

The sacs used in packing primary grades should be hermetically closed and lined with Aluminium sheet inside
the sac to avoid reactions of tea with sacs, to prevent humidity up taking, keeping black tea safe for human
consumption, and preventing the loss of tea flavor and freshness. On the packed sacs, there must be
manufacturing and expiration date, grade, kilograms of sac, invoice number, and number of sac. An invoice of
all primary grades has 40sacs except invoice of BP having 20sacs whereas an invoice of secondary grades has
20sacs.When the number of invoices is great in packing area, then the truck from Kigali come in the factory,
then the Black tea is exported to Mombasa, and elsewhere in the world. Before packing a truck, there may be
too much inspection for ensuring if the truck is in good conditions for transporting tea towards Mombasa.
CHAP IV CONLUSIONS AND RECOMMENDATIONS

4.1 CONCLUSIONS

This training conducted in Rubaya tea factory has enabled me to be to gain more industrial knowledge and skills
in all processing steps for better manufacturing of CTC black tea. The knowledge and skills gained here in this
Factory will help me not only to fulfill my duties as Assistant Tea Maker but also it will increase my
competitiveness in all over the world in black tea manufacturing.

 Green leaf from plantation should fulfill the quality standards (2 leaves and bud) for making the best
quality black tea with delicious taste and full of wholesomeness for our consumers.
 Representative sample when green leaf at reception must taken and be analyzed for being ensure that the
quality of green leaf is maintained. And over handling during weighing, loading, and off loading of
green leaf at monorail green leaf at reception should be minimized to maintain the quality.
 Withering is required not only to reduce moisture content but also it helps in making green leaf flexible,
and concentrate the green leaf substances.
 Fermentation of well cut dhool should be well controlled because it is in this stage where characteristics
of black tea are developed (thearubigins, theaflavins, brightness, color, strength, and flavor).
 Drying required in stopping enzymatic reaction (oxidation reaction) must be well controlled since if too
high temperatures may lead to high firing and too low leads to under firing. These last ones have
negative impacts on the liquor.
 The meshes used in sorting must also checked and cleaned on daily basis for avoiding the mixing of
grades and increasing the clarity &quality of black tea.
 Laboratory and tea tasting step must be done on hourly basis for being ensure on the quality of the
whole processing chain during manufacturing black tea.

4.2 RECOMMANDATIONS

The tea processing in Rubaya Tea Factory is well managed and supervised by skilled labors but the following
points should be considered as recommendations:

 Within the factory, all withering rooms should be covered with iron sheets so as to reduce loss of
energy while consuming huge quantity of firewood during withering process especially during night.
 Regularly trainings should be offered to all factory employees as to articulate all standards required to
manufacture quality black tea suitable to the consumers.

Reporter: KAMALI Michel