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A delegation from global tea companies Browns Plantations and Japan’s Ito En has visited the Kenya Agricultural and Livestock Research Organization (KALRO) Tea Research Institute to explore ongoing research and innovations aimed at advancing the tea industry.
The delegation, led by Browns Plantations Kenya representative Gabriel Tuwei and Head of Supply Chain and Procurement for East Africa Mihiran Madusanka Liyanage, included Ito En officials Yoshi Teruo, Fumio Ito and Masasui Sato. The visit underscored the growing international interest in Kenya’s tea research and innovation capabilities.
On behalf of the Institute Director, Deputy Director Dr. Chalo welcomed the visitors and highlighted the institute’s mandate, research priorities and achievements in tea breeding and cultivar development.
“Our focus is to develop improved tea varieties that enhance productivity, quality and resilience while supporting the long-term growth of the tea sector,” Dr. Chalo said.
The delegation later toured the institute’s research facilities, where scientists showcased the process of developing improved tea varieties. Tea breeder Robert Korir guided the visitors through the tea breeding programme, explaining how researchers identify and develop cultivars with desirable characteristics such as high yields, superior quality and resistance to diseases and climate-related stresses.
The team also visited the botanical garden, where they viewed a wide range of tea cultivars preserved for research and breeding purposes. Scientists further highlighted the institute’s molecular research, demonstrating how modern laboratory technologies are supporting the development of improved tea varieties through genetic analysis.
The tour concluded at the institute’s cottage factory, where researchers demonstrated various value-added tea products developed through KALRO’s research programmes. Visitors sampled specialty teas and innovative products designed to diversify Kenya’s tea offerings and increase returns for farmers.
Tea biochemist Simon Mwangi also took the delegation through the science behind tea quality, processing and product development, explaining how biochemical research contributes to the production of premium tea products.
Among the products showcased, kombucha—a fermented tea beverage—attracted significant interest from the visiting delegation, who expressed appreciation for the institute’s efforts in developing innovative value-added products for emerging markets.
Speaking after the tour, members of the delegation commended KALRO for its commitment to research, innovation and technology development, noting that such advancements are essential in enhancing the competitiveness of Kenya’s tea industry in the global market.
The visit provided an opportunity for discussions on strengthening collaboration between research institutions and international tea companies in areas such as technology transfer, value addition and sustainable tea production.
The engagement also reaffirmed KALRO Tea Research Institute’s growing reputation as a centre of excellence in tea research, attracting global industry players seeking innovative solutions to improve tea production, quality and market competitiveness.
By: Samuel Mwangi
