Professor Martin Obanda is a Plant Biochemistry/ Enzymology, Ph.D. graduate from the Imperial College of Science, Technology & Medicine, London University, UK. He has over 35 years of experience in tea processing, sensory quality determination, innovation, and commercialization of the tea value chain. He has published widely on matters of tea processing and quality in international forums. He currently serves as a nonexecutive director on several tea company boards in East Africa.

His role is to provide the overall corporate leadership in the business.