Unlocking the Value of Sri Lankan Agricultural Products: Leveraging Nutrient Density Labeling for Global Market Success

Nutrient density is a measure of the amount of nutrients per serving of food or per unit of weight of a particular food. Different spices have different nutrient profiles and therefore different nutrient densities. Here are some examples of nutrient densities for some common spices that Sri Lanka is globally known for:

1. Cinnamon: Cinnamon is a rich source of antioxidants and has anti-inflammatory properties. It is also a good source of manganese, calcium, iron, and dietary fiber.
2. Cardamom: Cardamom is high in antioxidants and has anti-inflammatory properties. It is also a good source of potassium, calcium, and magnesium.
3. Cloves: Cloves are a rich source of antioxidants and have anti-inflammatory and antibacterial properties. They are also a good source of manganese, vitamin K, and dietary fiber.
4. Turmeric: Turmeric contains curcumin, which has anti-inflammatory and antioxidant properties. It is also a good source of iron, manganese, and vitamin B6.
5. Black pepper: Black pepper is a rich source of antioxidants and has anti-inflammatory properties. It is also a good source of manganese, iron, and dietary fiber.

To market Sri Lankan agricultural products on their nutrient density, it is important to communicate the specific nutrient profiles of each product to potential customers. This can be done through product labels, marketing materials, and other educational resources. Additionally, highlighting the health benefits associated with consuming these nutrient-dense spices can be an effective way to increase consumer interest and demand.

Nutrient density refers to the amount of nutrients, such as vitamins, minerals, and antioxidants, per serving of food or beverage. Tea is considered to be a nutrient-dense beverage as it contains various beneficial compounds, including polyphenols, caffeine, theanine, and catechins, among others. These compounds have antioxidant, anti-inflammatory, and immune-boosting properties that have been linked to a variety of health benefits. The nutrient density of tea can vary depending on factors such as the variety of tea, growing conditions, and preparation methods. Generally, teas that are grown under shade and minimally processed tend to have higher nutrient density.

The quality and nutrient density of tea depend on various factors, one of which is the amount of shade the tea plants receive during their growth. Studies have shown that tea plants grown under filtered sunlight produce leaves with higher nutrient content. In addition, tea plants grown under shade tend to have broader leaves, which can enhance the quality of the tea. The removal of shade trees in tea plantations has led to a compromise of tea quality, as well as environmental degradation. Therefore, it is important to reconsider our approach to tea production and prioritize sustainable and nutrient-dense tea.

Polyphenols, caffeine, theanine, and catechins are all bioactive compounds found in tea that can affect the taste and aroma of the beverage. A well-made cup of tea should contain a balance of these compounds. However, the actual percentage may vary depending on factors such as the variety of tea, growing conditions, and preparation methods. For example, tea made from young tea leaves tends to have a more delicate, floral flavor and lower bitterness due to the lower levels of polyphenols compared to older leaves. The amount of caffeine in tea can vary depending on factors such as the variety of tea and the brewing method used. Generally, teas that are brewed with higher water temperatures and for longer periods of time tend to have higher caffeine content. Teas that are grown in shaded conditions tend to have higher levels of theanine due to slower growth and increased amino acid production. Teas that are brewed at lower temperatures and for shorter periods of time tend to have lower levels of catechins and a milder, sweeter taste.

The value of tea can be evaluated based on the presence and concentration of various beneficial compounds such as polyphenols, caffeine, theanine, and catechins. Here are some factors to consider when evaluating the value of tea based on these compounds:

1. Polyphenols: Polyphenols are antioxidants found in tea that have been linked to numerous health benefits, including reduced risk of cardiovascular disease, cancer, and other chronic diseases. The concentration of polyphenols in tea can be affected by factors such as the type of tea, the processing method, and the growing conditions. Higher concentrations of polyphenols generally indicate a higher value for tea.
2. Caffeine: Caffeine is a stimulant found in tea that can provide a range of health benefits, including improved alertness, cognitive function, and athletic performance. The concentration of caffeine in tea can be influenced by factors such as the type of tea, the brewing method, and the processing method. However, higher concentrations of caffeine may not necessarily indicate a higher value for tea since excessive caffeine intake can lead to negative side effects.
3. Theanine: Theanine is an amino acid found in tea that has been shown to promote relaxation, reduce stress, and improve sleep quality. The concentration of theanine in tea can vary depending on the type of tea, the growing conditions, and the processing method. Higher concentrations of theanine may indicate a higher value for tea, particularly for those seeking tea for its calming properties.
4. Catechins: Catechins are a type of polyphenol found in tea that have been linked to numerous health benefits, including reduced risk of cardiovascular disease and cancer. The concentration of catechins in tea can be influenced by factors such as the type of tea, the growing conditions, and the processing method. Higher concentrations of catechins generally indicate a higher value for tea.

The value of tea can be influenced by various factors such as quality, origin, demand, and supply. However, assuming that the tea is valued solely on its polyphenols, caffeine, theanine, and catechins content, the price per kilogram can vary depending on the concentration of these compounds and market demand.

Here is a rough estimation of the value of tea based on its chemical composition:

• Polyphenols: Tea with higher polyphenol content is generally considered to be of higher quality and fetches a premium price. The price can range from $5 to $100 per kilogram depending on the type of tea and the concentration of polyphenols.
• Caffeine: Tea with a higher caffeine content is often considered to be more stimulating and thus can be more valuable. However, the price impact of caffeine content is relatively small compared to other factors. The price increase could be around $1 to $5 per kilogram.
• Theanine: Tea with a high theanine content is generally considered to have a milder and more pleasant taste, and can fetch a premium price. The price increase could be around $2 to $20 per kilogram depending on the concentration of theanine.
• Catechins: Tea with high catechin content, particularly EGCG (epigallocatechin gallate), is often considered to have a range of health benefits and thus can fetch a premium price. The price increase could be around $5 to $50 per kilogram depending on the concentration of catechins.

Therefore, the total price increase of tea with high concentrations of all four compounds could be around $13 to $175 per kilogram.

It is important to note that these prices are only rough estimations and actual prices can vary significantly depending on various factors such as the tea variety, production methods, and market demand.

In summary, the value of tea can be evaluated based on the presence and concentration of various beneficial compounds such as polyphenols, caffeine, theanine, and catechins. However, the specific value of tea may vary depending on individual preferences and needs.

Lalin I De Silva, former senior planter, Agricultural Adviser / Consultant, former Secretary General of Ceylon Planters Society, Editor CPS Bulletin & free lance journalist.