This document discusses packaging requirements for whole spices in India. It begins by providing background on India's dominance in global spice production. It then discusses the deteriorative characteristics of spices like loss of aroma and color if not properly packaged. It outlines different forms spices can take and various packaging methods used for whole spices. These include bulk packaging in jute or woven sacks, intermediate packages from 2-10kg, and unit/consumer packages below 1kg in pouches, bottles, or containers. Flexible pouches made of materials like polyester or BOPP films are popular consumer packages that provide printability. The document concludes by listing the moisture levels and humidity thresholds at which various whole spices are susceptible to mold growth.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
Packaging materials: Paper based packaging for foodDr. Jilen Mayani
Paper is a very versatile material. It is produced from cellulosic, naturally renewable fibres. It is therefore considered as an environmentally friendly material, being easily recycled, composted or incinerated after use. It may be used in food packaging applications within a wide range of grammages, being designed as wrapping paper, folding box board or corrugated board, for direct or indirect contact, i.e. as primary, secondary or tertiary packaging. Other paper grades, such as tissue paper, may be used in occasional contact with foodstuffs.
When paper and paper based products are intended, or likely, to come into contact with food, manufacturers follow relevant and acknowledged regulations and guidelines to design manufacturing processes and recipes, and ensure consumer safety.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
Packaging materials: Paper based packaging for foodDr. Jilen Mayani
Paper is a very versatile material. It is produced from cellulosic, naturally renewable fibres. It is therefore considered as an environmentally friendly material, being easily recycled, composted or incinerated after use. It may be used in food packaging applications within a wide range of grammages, being designed as wrapping paper, folding box board or corrugated board, for direct or indirect contact, i.e. as primary, secondary or tertiary packaging. Other paper grades, such as tissue paper, may be used in occasional contact with foodstuffs.
When paper and paper based products are intended, or likely, to come into contact with food, manufacturers follow relevant and acknowledged regulations and guidelines to design manufacturing processes and recipes, and ensure consumer safety.
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.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
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.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
3 Things Every Sales Team Needs to Be Thinking About in 2017Drift
Thinking about your sales team's goals for 2017? Drift's VP of Sales shares 3 things you can do to improve conversion rates and drive more revenue.
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Define your target market: Determine who your ideal customers are, what their needs are, and where they shop for spices. This information will help you focus your marketing efforts and tailor your product offerings to better meet the needs of your target audience.
Create a strong brand identity: Develop a unique brand that sets you apart from competitors. This includes a brand name, logo, packaging design, and messaging that reflects your company's values and mission.
Utilize social media: Use social media platforms like Facebook, Instagram, and Twitter to engage with your customers and promote your products. Share recipes, cooking tips, and photos of your spices to create a loyal following.
Attend trade shows: Attend trade shows and industry events to network with other spice companies and meet potential customers. This is a great way to showcase your products and gain exposure.
Offer promotions and discounts: Offer promotions and discounts to incentivize customers to try your products. This can include a discount on their first purchase, a buy-one-get-one-free offer, or a gift with purchase.
Build relationships with retailers: Work to establish relationships with retailers who will carry your products. Offer them incentives such as volume discounts or free promotional materials to encourage them to feature your products prominently in their stores.
Provide excellent customer service: Provide exceptional customer service to ensure that customers have a positive experience with your company. Respond quickly to inquiries and complaints, and always strive to exceed their expectations.
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Entry of plastic in food chain !
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Bioplastics are plastic materials produced from renewable biomass sources, such as vegetable fats and oils, corn starch, straw, woodchips, sawdust, recycled food waste, etc. Bioplastic can be made from agricultural by-products and also from used plastic bottles and other containers using microorganisms.
MAAK BIOGREEN, BIOGREEN Bags, Biodegradable Manufacturer, Eco-Friendly Biode...MaakImpex
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Polyethylene terephthalate or PET, is a staple in food and beverage packaging. It's also used in the packaging of plenty of other products, though not necessarily ones you want to eat or drink—PET is a mainstay for packaging things like cosmetics and cleaning chemicals. Just look at the recycling code on any PET plastic package, and you'll see: It's number one. Learn the benefits and applications of PET from the industry experts at Plastic Ingenuity.
Visit http://plasticingenuity.com/ for more information.
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2. INTRODUCTION
India is known as the “Home of Spices”.
Pepper is the king of spices and cardamom is the
queen of spices.
India contributes 75% of global spice production.
But the small quantity of 6-7% exported because
one of the reason is improper packaging.
In sub continent whole spices are bought mostly in
loose form, packaged spices are being sold in cities.
3. Nature and Deteriorative characteristics
o Loss of aroma and flavour
o Bleaching of colour
o Loss of free flowing nature
o Microbial spoilage
o Insect infestation
4. Forms of spices
• Whole spices (cardamom, black pepper, clove, turmeric, ginger,
cinnamon, cassia)
• Seed spices (celery, fennel, cumin, fenugreek)
• Powdered spices(turmeric, chilies, ginger)
• Spice mixes (curry powders and masalas)
• Paste (curry paste, ginger-garlic paste)
• Concentrates (tamarind concentrate)
• Oil and oleoresins
5. Packaging methods
Bulk packaging:
• Traditionally jute bags are used for storage of spices in ware
houses.
• Capacity 10kg to 70kg.
• Jute bags provided with a loose linear bag of polyethylene.
• Double gunny bags are also used especially for whole
pepper.
• The quality of jute fabric with respect to grammage and the
weave.
• A twill, B twill and DW gunny are used depending upon the
value of the spice, their weave clearances 1-2%, 3-5% and
4-6%.
6. In the traditional packages maximum
loss of volatile oils up to 23% over a
year.
But these have the problem of moisture
ingress and sifting.
In such cases polyethylene lined jute
bags or HDPE/PP woven sacks are
used.
The plastic based packaging materials
also used to overcome the
contamination problems associated
with jute.
For some spices wooden and metal
containers lined with moisture barrier
materials are being used.
7. • The latest trend is to use jumbo bags(Flexible
intermediate bulk containers)(FIBCs) for exports of
spices.
• These bags have capacity up to 1 tonne.
• The jumbo bags are sometimes made cloth but mainly
from plastic fabric which can be laminated or provided
with an inner plastic linear bag.
• The bags are provided with filling and discharge
spouts and slings for hanging during loading/unloading
operations.
• For designing of jumbo bags factors such as capacity,
product protection requirement, bulk density of the
product, filling and discharge facilities at the users end
to be considered.
8. Intermediate packages:
Some traders use institutional packs for the
requirement of institutions like railways, educational,
air lines, hostels etc., for they use.
Capacities ranging from 2kg to 10kg.
The varieties of packages used include laminated flexible
pouches and plastic woven sacks.
It will replace the traditional materials like tin plate
containers and jute bags.
Unit or Consumer packages:
• Whole spices are packed in 50 g to 1 kg units in polyolefin
pouches.
• Few brands are packed in PET/PE laminate for good
printability.
9. The package types generally used as consumer packs
are;
Glass bottles of various sizes and shapes with
labels and provided with metal or plastic caps.
The plastic caps have added inbuilt features of
tamper evidence, dispensing, grinding etc.
Printed tinplate container with/without dispensing
systems
Composite containers with dispensers.
Plastic containers with plugs and caps with
dispensing and tamper evidence features.
Printed flexible pouches – pillow pouch, gusseted
pouch, stand-up pouch.
Lined cartons
11. • The printable flexible pouches have recently become very popular.
• Depending upon the functional and marketing requirements, the laminate/film
can be made to serve a specific need
• The printable flexible pouches are generally laminates of various
compositions. some of the commonly used laminates are
Polyester/metalised polyester/LDPE
BOPP/LDPE
BOPP/metalised polyester/LDPE
Polyester/Al foil/LDPE
• Polyester(10 or 12 microns) and BOPP based laminates are generally more
popular for spice packaging.
12. spice Initial
moisture(%)
Equilibrium
relative
humidity (%)
Mould growth at
moisture level (%)
Mould growth at
relative humidity
(%)
Black pepper 8.19 28 17.74-23.34 73 and above
White pepper 5.09 20 14.47-17.10 81 and above
Red chilies' 4.63 10 16.50-24.67 81 and above
Mace 4.33 43 9.74-13.34 81 and above
Fennel seed 8.16 50 24.33 91 and above
Ani seed 8.00 62 21.11 91 and above
Celery seed 8.96 53 25.09 91 and above
Fenugreek seed 7.73 4 23.59 91 and above
Coriander seed 6.68 13 13.57-19.19 81 and above
Cinnamon 3.24 4 16.67 91 and above
Clove 6.42 30 22.19 91 and above
Initial moisture, equilibrium relative humidity, critical moisture level
and critical relative humidity At which Mould attacks on whole spices
at room temperature (25-28◦c)
Source: Reports of R&D projects at CFTRI
