India is bestowed with varied agro climatic zones which makes it possible for growing diversified crops all the year around.Though the production of Horticulture produce are high,the loss is around 35-40% due to improper post harvest handling.It can be minimised by following proper packaging practices.There are various types of packaging materials as given.
India is bestowed with varied agro climatic zones which makes it possible for growing diversified crops all the year around.Though the production of Horticulture produce are high,the loss is around 35-40% due to improper post harvest handling.It can be minimised by following proper packaging practices.There are various types of packaging materials as given.
This presentation comes from The 6th Plasticity Forum – “Designing for the Future – Plastic and the Circular Economy” was held in London as part of the London Design Festival on September 21st, 2016.
Packaging is important for every material which is to be saved for later. for crops, it is inevitable. so here are some of the basic and common ways the perishable crops like vegetables are packaged
B brand design is specialized in food packaging design in Melbourne. We deal in food packaging, product packaging & label design with innovate and novel designs.
Paper is one of the most common food packaging materials. Nowadays, a variety of paper is being used as packaging material in the retail industry. Few of those have been stated in the slides that follow
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
Go Custom boxes is a UK based company, which provides best packaging and printing services of food packaging. Buy your own food boxes with customized solution.
This presentation comes from The 6th Plasticity Forum – “Designing for the Future – Plastic and the Circular Economy” was held in London as part of the London Design Festival on September 21st, 2016.
Packaging is important for every material which is to be saved for later. for crops, it is inevitable. so here are some of the basic and common ways the perishable crops like vegetables are packaged
B brand design is specialized in food packaging design in Melbourne. We deal in food packaging, product packaging & label design with innovate and novel designs.
Paper is one of the most common food packaging materials. Nowadays, a variety of paper is being used as packaging material in the retail industry. Few of those have been stated in the slides that follow
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
Go Custom boxes is a UK based company, which provides best packaging and printing services of food packaging. Buy your own food boxes with customized solution.
Dr. Taniguchi (in 1974) was the man behind the word “Nanotechnology” but Dr. Richard Phillips Feynman was the person who innovated the new technology. Food contamination due to harmful pathogenic microorganisms (like Escherichia coli, Hepatitis A, Shigella, Staphylococcus aureus, Noroviruses, etc.) causes deadly diseases- ranging from enterocolitis to cancer (WHO-2020). Globally, food borne diseases (FBD) affecting not only the economy but also human health badly. FBD cases is expected to rise from 100 mn in 2011 to 150-177 mn in 2030 (Wageningen Economic Research; WHO-2020) According to a report from the UN (2019), the world’s population is expected to reach 8.548 bn by 2030, 9.735 bn by 2050 , and10.874 bn by 2100 Food nanosensors facilitate in detecting the harmful pathogenic microorganisms by monitoring the quality of food, and help in controlling the spread of foodborne disease. Antibacterial activity of metal NPs (e.g., Ag, Au, Fe, Cu, Zn, Mg, Ti, Si, and their respective oxides) Biochemical synthesis of metal NPs and NPs embedded polymer attract researchers EUC in 2011 regulates the migration of NPs into food products (due to directly / indirectly contact of NPs) with regulation No. 10/2011. FDA and FSSAI are the regulating authorities in USA and India, respectively for the application of NPs in food. 1. Introduction:
What’s the first thought that comes to your mind, when you think of strawberry – a mouth-
watering dessert of strawberries mixed with fresh cream? To end an interesting evening on
sweet note, this is just the right dessert. Strawberries serve more than just fulfilling the sweet
tooth. It is packed with hordes of health benefits, making a nutritious fruit for mind and body.
Eat this succulent fruit in its raw form or serve it as jams, syrups, salads, smoothies, wine,
juices, and more. Strawberries are full of vitamin C, potassium, sodium and iron as well as being
low in calories. Not just delicious, a strawberry is also a great skincare additive, especially due
to its mildly astringent properties. Strawberry flesh and juice is recommended mainly for oily skin
to improve texture, minimize greasiness and encourage a healthy and more radiant complexion.
The ellagic acids in strawberries appear to inhibit the growth of tumors (cancer cells). They are
also a good source of salicylic acid that removes dead cells and clean pores.
4 The Upside of Packaging Sustainability White Paperdiggum3
Packaging Sustainability is maturing. Product manufacturers, distribution experts, and consumers are driving substantial changes in raw material sourcing, manufacturing, packaging, and distribution practices.
Following presentation is based on basics of packaging of food materials, what is packaging, why it's needed, basic functions of packaging and different types of packaging materials and methods of food packaging. Briefing of different packaging technics are presented. Besides of conventional methods of packaging, new trends of packaging also developing in present.
Globally, it is estimated that over US$1.2 trillion of food is lost
or wasted across the food supply chain, equivalent to 1.6 billion
tons of food per annum.
“In Australia, it is estimated that $20 billion
worth of food is lost or wasted per annum, ...”
an estimated 7.3 million tonnes across the entire Australian
supply and consumption chain.
Fresh produce is a vital component of human health. Yet many
Australian adults fail to meet national guidelines on fresh produce
consumption, risking adverse health effects. Therefore, it is
imperative for strategies to be deployed which ensure access
for consumers to fresh, nutritious food, rather than allowing it
to be wasted.
Packaging plays an important role in the integrity and protection
of food as it travels through supply chains from farm, through
retail, to plate.
“The trade-off between food waste and
packaging is a delicate balance; more
packaging can result in less food waste
and therefore less impacts.”
The impact of this extra packaging must also be considered to
develop the optimal packaging-to-food ratio.
In light of these issues, the Australian Fresh Produce Alliance
(AFPA), made up of 14 of Australia’s key fresh produce growers
and suppliers, sought to provide key stakeholders with an
objective and evidence-based understanding of the value that
packaging provides within the life cycle of fresh produce. AFPA
engaged Empauer and RMIT University to examine the role
of packaging in minimising food waste whilst ensuring quality
produce reaches consumers.
RMIT University is one of Australia’s largest Universities and
is considered a leader in technology, design, global business,
communication, global communities, health solutions and
urban sustainable futures. Empauer is a leading sustainability
consultancy focussed on providing organisations with information
to make better decisions, convert those decisions to actions,
and deliver the business outcomes they desire.
The project was specifically concerned with the following:
• Mapping the life cycle of 10 fresh produce items, both with
and without packaging. Specifically, this included describing
the food supply chains, and projecting/estimating the shelf
life of produce which is extended with packaging, compared
to the shelf life without packaging i.e. sold loose.
• Describing product diverted from waste because of packaging,
and product going to waste because of no packaging.
When it comes to food packaging, MAP or Modified Atmosphere Packaging is a widely used techniqueof preservation. It is well known as a method to prevent spoilage and extend the shelf life of differentfood products.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Export pkg f&v
1. 4/9/15
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Packaging for export of
Fruits and Vegetables
Kithsiri Wijesundera
KiWi Strategy Consultants
8th April 2015
Packaging fresh fruits and
vegetables - Introduction
u One of the more important steps in the long and
complicated journey from grower to consumer.
u More than 1,500 different types of packages are used
for fresh produce.
u Bags, crates, hampers, baskets, cartons, bulk bins,
and palletized containers are convenient containers
for handling, transporting, and marketing fresh
produce.
KiWi Strategy Consultants
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Packaging fresh fruits and
vegetables - Introduction
u the trend in recent years has moved toward a wider
range of package sizes to accommodate the diverse
needs of wholesalers, consumers, food service
buyers, and processing operations.
u Packing and packaging materials contribute a
significant cost to the produce industry;
u It is important that packers, shippers, buyers, and
consumers have a clear understanding of the wide
range of packaging options available.
KiWi Strategy Consultants
Why package “Produce”?
u A significant percentage of produce buyer and consumer
complaints may be traced to container failure
§ “If a product doesn’t meet our specifications, particularly
for fresh food, or if the packaging is damaged, then we won’t
send it to the store. The shopper wouldn’t buy it anyway
unless it’s heavily discounted, so there’s no point.” – A
retailer in Australia
u A properly designed produce container should contain,
protect, and identify the produce, satisfying everyone
from grower to consumer.
KiWi Strategy Consultants
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Containment
— Must enclose the produce in convenient units for
handling and distribution.
— The produce should fit well inside the container, with
little wasted space
— Many produce items such as asparagus, berries, or soft
fruit may require containers specially designed for that
item
— Packages of produce commonly handled by hand are
usually limited to 50 pounds (20 kg.).
— Bulk packages moved by fork lifts may weigh as much as
1,200 pounds (500 kg.).
KiWi Strategy Consultants
Protection
KiWi Strategy Consultants
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Hazards during transport
— Punctures and Abrasion: Occurs when the package shifts or
comes in contact with other packages or material handling
equipment during sorting and other shipping operations. They
can also be the result of improper or insufficient internal
packaging that does not prevent the contents from shifting,
resulting in the product being damaged or the package failing
to contain the product.
— Compression: Occurs when external forces are applied to the
sides, faces or corners of a package. Stacking, shock, vibration,
material handling equipment and tie-down straps all generate
compression forces that may result in package or product
damage. Proper packaging offers the necessary level of
protection against these forces.
KiWi Strategy Consultants
Hazards in Transit
— Shipment Handling: Proper cushioning can reduce damage
caused by the shock incurred during shipment handling. It is
important to note that your shipment will most likely be handled
with a forklift at some point during distribution. Proper
packaging must be able to protect the contents from the drops and
impacts commonly associated with handling operations.
— Shock: Occurs during handling and transportation as a result of
impacts with forklifts, racks, containers, floors and other
shipments. Proper cushioning can reduce damage caused by
shock. Most products will require some level of shock protection
to prevent damage during normal distribution.
— Vibration: Occurs in transport vehicles like trucks, planes or ships
and on virtually anything else that moves, such as forklifts or
conveyor belts. Proper cushioning can absorb and reduce the
negative effects vibration can have on your product.
KiWi Strategy Consultants
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Fresh Produce Exporters
KiWi Strategy Consultants
Environmental Control
during handling & transit
KiWi Strategy Consultants
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Environmental Control
during handling & transit
KiWi Strategy Consultants
Different Environments for
different products
KiWi Strategy Consultants
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Moisture Modified
Packaging
KiWi Strategy Consultants
ACTIVE PACKAGING
— Active packaging is an innovative concept that
can be defined as a mode of packaging in which
the package, the product and the environment
interact to prolong shelf-life or enhance safety or
sensory properties, while maintaining the quality
of the product (Suppakul et al., 2003 ).
— It allows the active preservation of foods,
according to their needs, by modification of the
environment inside the package by removing
undesired gases or by regulating the composition
of the gas in the package headspace.
KiWi Strategy Consultants
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ACTIVE PACKAGING
— Active systems can be classified according
to their functionality as scavengers,
regulators and emitters, and their action can
be specific for several substances (O2 ,
CO2 , ethylene etc.).
— The internal atmosphere may be regulated
by substances that absorb (scavenge) or
release (emit) gases or vapors.
KiWi Strategy Consultants
— Oxygen can have considerable detrimental
effects on foods.
— Oxygen scavengers can therefore help
maintain food product quality by decreasing
food metabolism, reducing oxidative
rancidity, inhibiting undesirable oxidation of
labile pigments and vitamins, controlling
enzymic discoloration and inhibiting the
growth of aerobic microorganisms.
Oxygen Scavengers
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— The most common oxygen scavengers take the form of
small sachets containing various iron-based powders
containing an assortment of catalysts.
— These chemical systems often react with water supplied
by the food to produce a reactive hydrated metallic
reducing agent that scavenges oxygen within the food
package and irreversibly converts it to a stable oxide.
— The iron powder is separated from the food by keeping it
in a small, highly oxygen permeable sachet that is labelled
“Do not eat”.
Oxygen Scavengers
KiWi Strategy Consultants
— The main advantage of using such oxygen
scavengers is that they are capable of reducing
oxygen levels to less than 0.01%.
— Nonmetallic scavengers include those that use
organic reducing agents such as ascorbic acid,
ascorbate salts or catechol.
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— There are many commercial sachet and label
devices that can be used to either scavenge or
emit carbon dioxide.
— The use of carbon dioxide scavengers is
particularly applicable for fresh roasted or
ground coffees that produce significant
volumes of carbon dioxide.
— Fresh roasted or ground coffees cannot be left
unpackaged since they absorb moisture and
oxygen and lose desirable volatile aromas and
flavours.
Carbon Dioxide Scavengers/
Emitter
KiWi Strategy Consultants
— If coffee is hermetically sealed in packs directly after roasting,
the carbon dioxide released builds up within the packs and
eventually causes them to burst.
— To circumvent this problem, two solutions are currently used.
— The first is to use packaging with patented one-way valves that
allow excess carbon dioxide to escape.
— The second solution is to use a carbon dioxide scavenger or a
dual-action oxygen and carbon dioxide scavenger system.
— These dual-action sachets and labels typically contain iron
powder for scavenging oxygen and calcium hydroxide which
scavenges carbon dioxide when it is converted to calcium
carbonate under sufficiently high humidity conditions.
KiWi Strategy Consultants
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Ethylene Scavengers
— Ethylene (C2H4) is a plant hormone that accelerates
the respiration rate and subsequent senescence of
horticultural products such as fruit, vegetables and
flowers.
— Many of the effects of ethylene are necessary, e.g.
induction of flowering in pineapples and colour
development in citrus fruits, bananas and tomatoes,
but in most horticultural situations it is desirable to
remove ethylene or to suppress its effects.
KiWi Strategy Consultants
— Effective systems utilise potassium permanganate
(KMnO4) immobilised on an inert mineral substrate such
as alumina or silica gel.
— KMnO4 oxidises ethylene to acetate and ethanol and in
the process changes colour from purple to brown and
hence indicates its remaining ethylene-scavenging
capacity.
— KMnO4-based ethylene scavengers are available in
sachets to be placed inside produce packages or inside
blankets or tubes that can be placed in produce storage
warehouses.
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— Edible packaging is defined as a thin layer of edible
material formed on a food as a coating or placed
(preformed) on or between food components
(Pagella et al., 2002 ).
— Natural polymers have been studied extensively for
the development of edible packaging.
— A variety of polysaccharides (starch and
hydrocolloids), proteins (whey proteins, soybean
proteins and fish proteins) and lipids have been
used, either individually or in mixtures, to produce
edible films.
KiWi Strategy Consultants
— Edible films and coatings have some advantages such
as edibility, biocompatibility, barrier properties,
absence of toxicity, the fact that they are nonpolluting,
and low cost (Han, 2000).
— Moreover, biofilms and coatings, by themselves or
acting as carriers of food additives (i.e., antioxidants
and antimicrobials), have been considered
particularly for food preservation because of their
ability to extend the shelf - life (Franssen and Krochta,
2003).
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Identification
KiWi Strategy Consultants
Identification
— It may be required to provide information
such as the produce name, brand, size,
grade, variety, net weight, count, grower,
shipper, and country of origin.
— It is also becoming more common to find
included on the package, nutritional
information, recipes, and other useful
information directed specifically at the
consumer
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KiWi Strategy Consultants
New Trend of Snacking
KiWi Strategy Consultants
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Fruity Snack Packs
KiWi Strategy Consultants
Product
Codes
UPC barcode is on
top and the EAN bar
code is below.
KiWi Strategy Consultants
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The UPCs used in the food
industry
KiWi Strategy Consultants
EAN barcodes
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EAN barcodes
Your 13-digit EAN number,
when looked up within the
retailer’s inventory system,
finds the corresponding
product name and price.
This information helps the
retailer keep accurate
inventory data, review sales,
and reorder.
KiWi Strategy Consultants
Intermediate
Packaging
• Corrugated
Paperboard
packaging – the
solution to many
requirements that was
highlighted.
• How It`s Made
Cardboard Boxes
https://
www.youtube.com/
playlist?
list=PL832lYhKTE63rj
pCe7NV2q1iVGuiVN
-Iy
KiWi Strategy Consultants
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Corrugated Packaging
KiWi Strategy Consultants
Corrugated
packaging
— corrugated packaging is the
safest solution because every
box, tray and carton is only
used once as the virgin
packaging before it is
recycled.
— This enables growers,
retailers and consumers to
have optimum hygiene
conditions.
hygienic transport of
fresh produce
KiWi Strategy Consultants
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Hygiene advantages of
corrugated board – at a glance
— Corrugated board is always new - each package is
used only once
— Corrugated board is also the natural partner for
foods, such as meat, bread and eggs No cleaning, no
drying, no residues
— Consumer security is guaranteed by Good
Manufacturing Practice
KiWi Strategy Consultants
Logistic advantages of
corrugated board – at a glance
— Stacking capability: saves space and money
— Modularity: efficient solutions based on standards
— Flexibility: solutions for all requirements
— Modern Supply Chain Management (SCM): perfect
integration of Radio Frequency Identification (RFID)
technology
KiWi Strategy Consultants
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Stackability of
Corrugated
Trays
Stacking capability:
saves space and
money
KiWi Strategy Consultants
Word of Caution
— Fresh produce cannot carry much of the vertical load
without some damage.
— Corrugated fiberboard containers have stacking strength
to protect the produce from crushing.
— Because of their geometry, most of the stacking strength
of corrugated containers is carried by the corners.
— For this reason, hand holes and ventilation slots should
never be positioned near the corners of produce
containers and be limited to no more than 5 to 7 percent
of the side
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Ecological advantages of
corrugated board – at a glance
— 100% natural: raw materials consist of paper and
starch glue
— Renewable resources: scrub wood and forest
underbrush
— CO2 control: reforestation counters climate change
— Easy disposal
— No empty truck runs, no wasted energy on cleaning
applications
KiWi Strategy Consultants
Marketing advantages of
corrugated board – at a glance
— It sells! Market suitable packaging is part of every
marketing strategy
— Colours arouse attention
— Printed messages enhance the brand profile
— Corrugated board allows high-quality printing
— Consumers are attracted to the packaging’s form
and colour
KiWi Strategy Consultants
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Pictorial Markings for
Handling of Goods
— Referenced Documents
— 2.1 ASTM Standards: 2
D 996 Terminology of Packaging and Distribution
Environments
— 2.2 ISO Standards:
ISO 780 Pictorial Marking for Handling of Goods3
ISO 7000 Registration of Markings and Symbols3
— Pictorial Markings for handling of goods
KiWi Strategy Consultants
Palletisation
Pallets are plane (flat)
structures utilised in
cargo container ships
for supporting goods
or containers. Cargo
consignments are
piled atop these
structures, the process
being referred to
as palletizing.
KiWi Strategy Consultants
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Stacking on Pallets
— Interlocking the packages (cross stacking) is
universally practiced to stabilize pallets.
— Cross stacking places the corner of one produce
package at the middle of the one below it, thus
reducing its stacking strength.
KiWi Strategy Consultants
Stacking on
Pallets
To reduce the
possibility of collapse,
the first several layers
of each pallet should
be column stacked
(one package directly
above the other).
The upper layers of
packages may be cross
stacked as usual with
very little loss of pallet
stability KiWi Strategy Consultants