Using a Fuzzy Analytic Hierarchy Process to Formulate an Effectual Tea Assessment System

Hwai-Hui Fu, Yan-Yu Chen and Guan-Jie Wang
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Hwai-Hui Fu: Department of Business Administration, Shu-Te University, Kaohsiung 82445, Taiwan
Yan-Yu Chen: Department of Business Administration, Shu-Te University, Kaohsiung 82445, Taiwan
Guan-Jie Wang: Department of Business Administration, Shu-Te University, Kaohsiung 82445, Taiwan

Sustainability, 2020, vol. 12, issue 15, 1-15

Abstract: Taiwan tea is very famous around the world. This study aims to establish a quantized tea assessment system to increase the credibility of the current tea evaluation mechanism. In this study, a new procedure using a fuzzy analytic hierarchy process integrated with linguistic variables is proposed to set up measurable indicators and determine their weights for a tea evaluation mechanism. An affinity diagram was used to deduce three dimensions (i.e., tea farm management, the tea-making process, and organoleptic evaluation) and 11 evaluation criteria for the construction of the tea assessment system. Sixteen experts, including 10 senior tea farmers and six national tea appraisers, were invited to participate in the one-on-one linguistic questionnaire survey. Analysis of the fuzzy analytic hierarchy process shows that tea farm management gains the most weight (0.533), followed by the tea-making process (0.329), and organoleptic evaluation (0.138). Surprisingly, organoleptic evaluation, as the assessment criteria today, places last in the three evaluation dimensions. Findings of this study can provide the Taiwan Tea Association with insightful information for enhancing the current tea assessment system.

Keywords: fuzzy analytic hierarchy process; linguistic variables; affinity diagram; national tea appraisers (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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