In recent years, the consumer has become familiar with the concept of sustainable and responsibly produced coffee. Less well known are the developments regarding the production of tea. In 2006, the Kenya Tea Development Agency and Lipton launched a trial with Farmer Field Schools (FFS) in order to disseminate knowledge and encourage tea farmers to apply sustainable cultivation. The positive effect this has had on the participating farmers and the sustainability of the environment is reported in a study conducted by LEI Wageningen UR. This method will now be applied on a large scale for a quality mark of the Rainforest Alliance for sustainable tea, produced by small tea producers.
Besides improving sustainability, FFS aims to help participants generate more income. The study conducted by LEI Wageningen UR investigated four “schools” and the results are encouraging. Although the amount of tea produced has not risen per hectare, there have been sustainability improvements for both the short and long terms. The knowledge level has improved and there is better cooperation. Income has increased through a wider range of activities.
Local impact
The fields of farmers participating in a Farmer Field School look visibly better. Awareness with respect to sustainability has increased and this knowledge is actually put into practice. Participants in a field school score better on sustainable production. However, an FFS also has an impact on its environment: non-participating farmers in the area are also doing better. Around 30% of non-participating farmers in the study were using new business methods learned from FFS participants.
Report 2008-078 Sustainable tea production; an assessment of Farmer Field Schools in Kenya