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Awareness programme on regulations and
procedures related to export of tea

The National Chamber of Exporters of Sri Lanka (NCE) in collaboration with the Sri Lanka Tea Board (SLTB) will be conducting an awareness programme on Friday, 24th October 2008 from 3.00pm - 6.30 pm at the Auditorium of the Sri Lanka Tea Board, #574, Galle Road, Colombo 3.

The Awareness Programme will cover the following topics;

a.. Minimum requirements of registration of Tea Exporters

b.. Monitoring of Minimum Quality Standards of Tea at the Points of Auction and Export and Import

c.. Scheme for Importation of Tea for Blending & Export thereafter

d.. Monitoring of Lion Logo Standard

e.. Phytosanitary & Health Certificates

f.. Private Sales

g.. Procedures in respect of Import and Export of Tea by BOI approved Enterprises

h.. The Procedure of Authorizing the Import and Export of Tea

i.. Export documents to Sri Lanka Tea Board

j.. Technology transfer assistance scheme

k.. Customs Procedures for Export of Tea

The contents of the programme are particularly beneficial to Directors, Tea Managers, Shipping Managers, Export Managers, Stores and Warehouse Managers and Blending and Packing Contractors of the Tea Trade.

Registration fee for Members Rs. 1,000/= + 15% VAT & Non Members 1,200/= + 15% VAT.

Speakers: H.D. Hemaratne Director General Sri Lanka Tea Board, V.J.C.N.. Udugampola Tea Commissioner Sri Lanka Tea Board, Ms. N. Weerasekera Director - Investor Services Board Of Investment of SL, M. Puviharan Director Exports - Sri Lanka Customs, . R.S.Y. De Silva Research Officer - Dept. Of Agriculture and . Hasitha De Alwis - Director Tea Promotion of Sri Lanka Tea Board will make expert comments at the Panel Discussion.

You are requested to kindly register early to avoid disappointment, as the number of participants accommodated will be on a first come first serve basis as participation is limited. For any further information please contact NCE on 2503429, 4510354 or 0714 753357 e-mail: nce@eureka.lk or itcnce@eureka.lk FAX: 2507705.

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