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LOOKING BACK TO THE PAST: REVIVAL OF TRADITIONAL FOOD PACKAGING
Conference Paper · October 2012
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2012 2nd Regional Conference on Local Knowledge (KEARIFAN TEMPATAN), 15-16 October, Jerejak Island Rainforest Resort, Penang
LOOKING BACK TO THE PAST:

REVIVAL OF TRADITIONAL FOOD PACKAGING
Muhizam Mustafa, Sumetha Nagalingam, Jason Tye,

A.S. Hardy Shafii, Jasni Dolah
School of the Arts

Universiti Sains Malaysia
11800 Penang
MALAYSIA
Abstract
As Hideyuki Oka (2009) a designer who champions Japanese traditional

packaging, characterises packaging as being as ‘born out of necessity meant to
preserve food and make it easily portable, made of whatever material found at
hand in the rural areas of their origin’. Traditional form of packaging mostly
incorporates foods which are from natural materials largely constructed of
bamboo, rice straw, hemp twine, paper, and leaves. This paper relooks at
Malaysia’s food packaging design and materials using indigenous resources
which both are decorative and practical.
1. Introduction
Figure 1. Japanese Packaging design – Egg and salted fish packaging
As early as the late years of the primitive society, packaging had already started. Berger (2002:1), B.Welt
(2005:1) noted, from the very earliest times, humans consumed food where it was found, made or caught
what they used so there was little need for packaging of goods, either for storage or transportation. Due to
social changes and human bartering of goods in large quantities and often in faraway places, containers
were needed. These societies look at nature to provide ‘natural’ packaging –like gourds, shells, and
leaves. Later, containers were created using other natural indigenous materials, such as hollowed
bamboos, tree bark, woven grasses, reeds and animal organs.
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As ores and chemical compounds were discovered, metals and pottery were developed, leading to other
forms of packaging. It is common in the early turn of the century, any items purchased, cooked or
prepared at the time was wrapped using indigenous materials to preserve the freshness, prevent pollution,
protection from damage and storage of leftovers. There are two different epochs of traditional and modern
in packaging. First, the traditional packaging is made up of leaf based - palm leaf, Palas leaf, banana
leaves (see figure 2), Pandan leaves, leaves of Casuarinas (among many others) and bamboo. The leaf
based packaging is commonly used in:
a. Coconut leaves to wrap rice or called ketupat

b. Palas leaf to wrap sticky rice
c. Banana leaves to wrap rice and confectionery fats
d. Pandan leaves or pine is used as the container for dodol (sweets from palm sugar)
e. Rubber leaves used to wrap fermented rice or fermented tapioca
f. Casuarina leaves for wrapping tempe (fermented soya bean)
g. Bamboo for holding water or food
h. Young nipah leaves to make ketupat (rice cake), selorot cake (traditional confectionary)
Apart from the leaf based packaging, other form of traditional container from animal organs, such as goat
skin and cow’s hide and stomach lining is also used in storing drinking water and container that is made
from wood is used to keep seeds like granary and rice. Clay pots are used for storing water and pickled
food, preserved fish and pickled vegetables.
Figure 2. Archipelago traditional packaging of fermented rice, soya bean and sweets (Dodol)
Today’s modern packaging is made from different artificial medium like paper, aluminium, glass, plastic,
polystyrene and other synthetic materials. Modern packaging has different packaging principles - used as
reference within the design packaging manufacturing. Among them are aspects of form and type of
packaging, illustrations and photos, determining the colour, type face, and composite layout of a product.
Within the Malay Archipelago and Southeast Asia, it is an open secret that women in most Asian
countries are involved in the production, processing and sale of food as a source of income. This
influences the development the packaging of local produce. Traditionally the guidelines on packaging for
these small businesses are always “for the convenience of the users” and “pleasing to the eyes”. This
indirectly influence two type of packaging development, the first being a personalised packaging for sale
of food or goods in the local market (see Figure 3.) and another a more commercialised and standardised
packaging for the bigger market sold in small shops (see Figure 4.). Food packaging here is very
important to prevent loss of profit as well. Food packaging is closely related to people’s daily life.
Improved paper was soon used in packaging articles of everyday use and food medicine; hence forth
paper has become the most common and important packaging material afterward.
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Figure 3. Packaging of Hokkien fried noodle using Beetle nut tree sleeves (upih pinang) in
Singapore popular in the 1950’s (left) and packaging for Sasa-Dango dumplings in Japan consists
entirely of bamboo grass and a straw thread
Figure 4. Sugar Cane and palm sugar packaging in Thailand is similar to its counterpart in
Negeri Sembilan, Malaysia
It is interesting that the earliest food packaging using natural indigenous material is still visible in rural
villages in Malaysia and Borneo today as it is still highly regarded as an important packaging technique.
Food packed in the traditional packaging were tightly sealed with multi-layer materials such straw mats,
bamboo leaves, wet clay, etc. were cased with bamboo baskets having a handle above for convenient
carrying. By this process the food can be kept for a long period of time without going bad or discolouring.
It is evident as the ever-increasingly exquisite traditional packaging is important as it is common
knowledge that people would pay top ringgit for the authenticity of the food packed in the traditional way
and often swore food is fresher and delicious because of this. There is a great diversity in traditional
packaging form and materials; they make for convenient and effective packing devices, appropriate for
preservation, as well as a tool for marketing purpose especially for cottage industries.
Packaging history in Malaysia has seen a share of colourful development for many decades in line with
the social changes in the country. Hence the main objectives of this paper are to: (1) provide a literature
review about the different types of traditional packaging concepts with respect to mechanism of action,
effectiveness and the effects on foods, (2) provide the a development and commercialisation framework
of traditional packaging concepts, (3) provide a scope of applications and (4) discuss the obstacles to be
overcome in order to make extensive commercial application of traditional packaging feasible.
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Malaysia’s various packaging design can be classified based on the following: types of food, materials,
package production process, transformation of natural material, package structure, properties of material
and packaging and marketing strategy. All of these factors are considered under the local social and
cultural knowledge and contexts. These factors have a direct correlation on the design concept of
packages from natural material in Malaysia.
2. Basic Principles of Traditional Packaging: Local Knowledge
Before the advancement of packaging technology, the aspect of aesthetical attraction was not
important since due to the socio-economy condition. Nowadays, packaging is the brand concept,
product features, a comprehensive reflection of consumer psychology, it has a direct impact on
consumer purchases, consumer products and packaging is to establish a powerful means of
affinity. Economic globalization, packaging and products have been integrated. Packaging as to
achieve the value and use value of goods means, in the production, distribution, sale and
consumption areas, play an extremely important role in the business community, the design had
important issue of concern. Function of packaging is to protect the goods, to convey product
information, easy to use, easy to transport.
Packaging effectivity means that packaging fulfils its function with minimal use of resources and minimal
overall wastage and allowing for good service. Service means that packaging consumer goods, helps their
distribution, and gives an access to goods otherwise not accessible. It is most evident in food packaging.
Conserving perishable food prevents early spoilage; invention of aseptic packaging prolongs shelf-life
and makes possible distribution also to greater distances. This fact is more and more important in the
present way of increasing urbanisation
Traditional method of packaging of commodities (sugar, salt, rice) and fresh food were often directly
wrapped in bamboo leaves, lotus leaves, and etcetera. In Asia, materials, ornaments and styles in
packaging differ in different historical periods, changing with the productivity, and scientific and
technological development, and conforming to the fashion of the time. It is crucial to understand the basic
principle of traditional packaging as it helps separate the technique, type and style of packaging.
It is evident that modern packaging using synthetic based materials often use to replace a more natural
traditional packaging. Probably due the changes in lifestyle and the depletion of natural resources causes
ultimate demise of traditional packaging techniques. It’s no wonder today’s food industries and local food
stalls are more dependent on plastic as a material required in the packaging process, even with hazardous
chemical components contained in plastics. According to Rahmat (1999:1), although a lot of information
disseminated by the authorities on the effects of chemical reactions present in food packaging materials,
many industries and businesses are dependent on plastic containers, and abandon the safety impact of
materials used by them.
A study conducted by Laistrooglai, Mosikarat and Wigran (2000:8) funded by Silpakorn University
Research & Development Institute, titled Packaging Design with Natural Materials: A Study for
Conservation indicated that natural material as packaging has been used for a long time. The study looks
at the property and beneficial heath property of traditional packaging and document the different style and
materials for packaging- a tradition passed through generations. The choices of materials are form wide
range domestic materials easily available from the vicinity of the producer’s home.
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Among the choices of material are from different parts of plants (such as leaf, branch, fibre from stems
etc.) were chosen for food packaging. They are useful as protective material for food as well as making it
convenient to count the number of food packages for packing and transportation. Besides working as
environmental friendly food container, the traditional packaging allow food or goods to be easily stacked
as part of product image display. This good packaging technique helps potential customers when making
their choices. These natural material packages become a clear symbol of localised identity in packaging
design. The research also find that food wrapped with indigenous materials taste better and allows for the
aroma of the food to permeates thus enticing would be buyers, which synthetic material cannot do. These
natural materials are: Banana leaf (Musa spp.), Kapor leaf (Licuala spinosa Thunb), Bamboo leaf (Babusa
sp.), Klum leaf (Donax canniformis), Laan leaf (Corypha Leconter Becc.), Para rubber leaf (Betel palm)
Nipa Leaf (Nipa fruticaus) and Wetland Grass (Lepironia articulata)
Figure 5. Klum leaf (Donax canniformis), Para rubber leaf (Betel palm), and Kapor leaf
(Licuala spinosa Thunb), indigenous food packaging materials.
In helping to understand the importance and benefit of traditional food packaging, it is important to look
at the basic principle of packaging of local food. This paper looked at packaging for:
i. Palm sugar (Gula Enau/ Gula Melaka)
ii. Fermented soybean (Tempe)
iii. Fermented rice and tapioca (Tapai)
iv. Palm Sugar Sweet (Dodol Daun Palas)
v. Dumplings ( Glutinous Rice)
vi. Preserved egg and fish
vii. Coconut milk rice ( Nasi Lemak) ( see Figure 6. right)
viii. Confectionary (Malay kuih)
ix. Seafood based Paste (Otak-otak) (see Figure 6. left)
x. Wajik ( Glutinious Rice sweet)
xi. Kuih Bakul (Chinese Glutinous Flour Confectionary)
xii. Spices
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Figure 6. Nasi Lemak and Otak-Otak (left) and Malay Kuih (Tepung Pelita)
These food products are analysed against its usage, property in preservation, and aesthetic for marketing
strategy. The framework of this study looks at how these food work within the context of:
2.1 Shape and type of packaging - on the suitability of the goods or products
The cooking methods, preservation techniques and mobility factors have contributed to the eclectic
collection of forms and shapes that contribute to traditional food packaging. These selected shapes
contribute to various factors such as cooking time, usability, protection, flavour enhancer, presentation,
and product storage. The following discuses several noted shapes and types of packaging for popular
local delicacies.
i. Open Box
This shape is typically a square box with an open top popularly used in the making of the Kuih
Tepung Pelita (Figure 6). The shape helps hold the liquid or the kuih batter during the cooking
(steaming) process. The casing is usually made from banana or pandan/screwpine (Pandanus
amaryllifolius) leaves shaped into a shallow box and secured with small wood skewers or stapled.
The food is cooked and presented and can be eaten straight from the casing. The leaves release a
pleasant aroma and act as flavour enhancer to kuih.
ii. Pyramid
The pyramid shape has a popular variation across South East Asia where traditional food is
packed and has unique representation depending on its local cultural context. In some cases the
shape is often associated with gender- referencing physical attributes of the male and female
body. Rice based food such as the famous Nasi Lemak (Figure 6), glutinous rice and Ba Chang
(meat dumpling) are often wrapped in banana, lotus or bamboo leaves. The shape acts as a
container and once unwrapped the protective layer becomes a ‘plate’ and its content is eaten
straight off the leave. In some cases the top of the ‘pyramid’ is left exposed to exhibit the filling
such the case of the glutinous rice with sweet coconut filling (pulut inti kelapa). The Ba Chang
or meat dumpling is another example where the leaves are ‘treated’ or boiled before it is used for
wrapping. The dumplings are cooked and traditionally hanged to be displayed as a bunch.
Figure 7. Ba Chang or meat dumpling (left) and glutinous rice with sweet coconut (Pulut Inti Kelapa)
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iii. Cylindrical / Cube (Leaf Base)

Palm sugar or more famously known as Gula Melaka is an essential ingredient used in local
desserts. This form of sugar (Figure 8) is hard, usually cylinder or disc shape and is kept dry
wrapped in palm (nipah) leaves. Once dry, these leaves turn sturdy, hold its shape well and
provide a good barrier against insects.
Figure 8. Palm sugar wrapped in nipah leaves (center)
Another famous festive treat is kuih bakul or Nian Gao, a sweet sticky snack cooked in moulds
lined with banana leaf. Once cooked this kuih turns hard and holds its cylindrical shape. Although
the top is exposed it can be kept as it is for weeks. The banana leaf layer acts as a protective
casing for the softer inner layer and prevents it from drying out.
Figure 9. Kuih bakul / Nian Gao (left)
Jelurut, (Figure 9) a coconut milk delicacy from Labuan, East Malaysia, is also shaped into
cylindrical tubes wrapped in palm (nipah) leaf. The palm leaf is twirled into this cylindrical
shape and is fastened with a ‘samat’ or small woody chip from the palm stem. The packing acts
as a mould for the liquid batter and once cooked it is served with the wrapping.
Figure 10. Jelurut / Celorot steamed, served and unwrapped.

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iv. Cylindrical (Bamboo)

Sustainable materials are not only used in the cooking and packing process of traditional but
sometimes used as moulds to create distinctive shapes and dictate cooking methods. Bamboo is a
popular natural source in the South East Asian region often used as a casing/vessel due to its
durability to withstand high heat.
Figure 11. Lemang
Lemang is made of glutinous rice is a festive delicacies popularly served during Eid is prepared
by layering banana leaf inside the bamboo and it is then filled with coconut milk and glutinous
rice and baked over open fire. The banana layer protects the filling from burning and direct heat.
The bamboo is cut open to retrieve the moist lemang.
Figure 12. Puttu
Another popular night market favourite is Puttu originally from South India has witnessed some
interesting adaptations locally. This sweet snack is prepared with rice flour, coconut and palm
sugar (Gula Melaka) filled in tubes of bamboo and steamed. The bamboo again acts as a mould to
hold the loose flour mixture and once cooked the Puttu is served as cylindrical tubes.
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v. Rectangular
Figure 13. Otak-otak, grilled fish cake (left), Lepat (centre) and Pulut Udang, glutinous rice with spicy
prawn and coconut filling.
Many local delicacies are prepared in this rectangular shape; slightly flatten essentially to reduce
the cooking time. Favourites like the Otak-otak and Pulut Udang/ Pulut Panggang are wrapped
in banana leaf and grilled over charcoal. The grill leaf aroma intensifies the flavour but keeps the
content sealed and intact.
vi. Woven
Figure 14. Ketupat, rice cake (left) and Ketupat Palas, glutinous rice dumpling
The Ketupat and Ketupat Palas are festive must haves, during Eid in the South East Asian region.
The process of weaving the ketupat casing is a communal activity that embraces togetherness and
is still widely practiced and appreciated. The ketupat or rice cake cases are made from coconut
palm leaves. Strips of leaf are crisscrossed to form a cubical shape and this casing filled with rice.
The ends of each cube are gathered and are bunched up. Once cooked the bunch is hung to help
strain excess water and to cool the dumplings.
The Ketupat Palas has similar properties but the casing is made from a single strip of fan palm
leaf (Licuala). Since the glutinous rice is wet (rice mixed with coconut milk) and dense, it is filled
and wrapped into a triangular shape. This type of ketupat is also referred to as Ketupat Jantan!
2.2 Content Preservation, Protection and Storage
Xu Sheng, a scholar in the Donghan Dynasty said in Explaining Words, “Bao” (Wrapping) is something
like a pregnant woman with a child inside, and “Zhuang” (Packing) is dressing that is put on outside.
(Chuko, Cheng and Chang, Hsiao-Yun (2007:2). Packaging is a means of providing conducive
environmental conditions for food during the length of time it is stored and/or distributed to the consumer.
Food protection and food preservation have one aim in common- they are intended to prevent
contamination and spoilage of foods.
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Many of the methods of food protection and preservation used today are of ancient origin. Having an
understanding of food is important for food protection and preservation practice microbiology. This will
also help in looking at properties of natural materials in preserving, protecting and storage of food and
goods the traditional way. The principle of a good content preservation, protection and storage are:
a) To prevent food from contamination and spread of disease.

b) To protect the food from quick deterioration.
c) Allowing for easy stacking or storage
The traditional methods of food preservation and storage are much favoured by the people in Southeast
Asia as recent as the last five (5) decades. However, their techniques were poorly conceived hitherto
making the traditional methods lose their importance of keeping food safe and for a long period of time.
Although limited conservation methods are practiced, traditional packing is still widely used in food
preparation, service, display and sales for cottage industry.
Palm sugar or Gula Melaka (Figure 8) wrapped in Nipah leaves is a fine example of a traditional method
used to seal its content from drying out and protect it from insects. The cylindrical shape of the sugar also
allows easy stacking and display, an essential space saving technique. Kuih Bakul (Figure 9) presents
similar values of preservation, with banana leaves wrapping its sticky content is kept moist. This kuih can
be kept for months in its original wrapping without going stale and losing its taste.
Packing food for long journeys and travels is another contributing element that has influenced the cooking
technique and the type of wrapping to allow food to be kept for longer periods of time. Ketupat and
Ketupat Palas (Figure 14) is an example of how Asia staple food (rice) was cooked and packed to
withstand the sea voyages within the Southeast Asia region of Malaysia and Indonesia. The tight palm
leaf casing seals the dense rice cake and reduces contact with air thus prolonging the shelve life of the
ketupat. This allows for the consumption of individual portions of rice without tempering the other
unwrapped ketupat and thus preventing spoilage.
2.3 Aesthetical Attraction
The word “packing” first appeared in the 19th century Kuangxu Period of the Qing Dynasty.
Subsequently it was collected in an Oxford dictionary and defined as the act of “wrapping an object to
make it look fashionable” and the “transmission of advertising message”. From the definition we can see
that packing must be constructed with the realisation of a transaction and value, which gradually becomes
a component of commodities (Chuko, Cheng and Chang, Hsiao-Yun (2007:3). In the course of daily,
packing has developed into various shapes and styles. With the advent of modern technological
development, complex design purposes and the popularity of advertising media, the ways and the types of
packing have developed diversely, constructing a culture of packaging.
There may be particular marketing reasons for choosing a certain type of packaging. Although these
reasons are very important, the packaging material lends itself through aesthetical product attraction. The
experience of handling packaging involves an important temporal dimension (Saito 1999: 257). A good
packaging must naturally be able to provide identification and instruction so that the food is used
correctly and have commercial appeal.
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The element of aesthetical attraction is important in the packaging design. The aesthetical elements can be
defined as the existence of specific visual codes in terms of design (Dano, 1996; Heilbrunn, 2006; Bobrie
2009). In the marketing literature, the concept of visual codes (shapes, colours, typographies) that
correspond to specific product categories appears to be related to the notions of perceived typicality,
cognitive categories and family resemblances. Indeed, those visual codes being defined as the colours,
fonts, forms, illustrate the most commonly used within the product category ; the more a package design
will conform to the visual codes of its category, the more its degree of family resemblance will be high
and the more it will be perceived as typical (Celhay, 2010).
Those elements persuade customers to become attracted to the product. The aesthetical functions not only
used for the look of the goods, but it always relate to the core behavioural, neural, and psychological
mechanisms of consumers experience. While prior neuro-scientific research has improved our
understanding of the neural correlates of beautiful faces (Aharon et al., 2001), beautiful geometric shapes
(Jacobsen et al., 2006), the neural basis of aesthetic preference for paintings and pictures (Cela-Conde et
al., 2004), and the brain correlates of aesthetic expertise (Kirk et al., 2009), knowledge on the neural
underpinnings of aesthetic package experiences is nonexistent in the literature. Although packaging, as an
integral design element, has recently been investigated by Orth and Malkewitz (2008), these authors
lament that there is no good psychological theory when it comes to packaging aesthetics and further
research is necessary.
2.4 Mobility and Strength
Traditional packaging which uses organic materials and promotes sustainability, in general, has three
main objectives:
a) Functional – product protection, safety, regulatory compliance

b) Cost effective – if it is too expensive, it is unlikely to be used
c) Support long-term human and ecological health
Pertaining to that, in terms of mobility and strength, a good package has to perform the following
functions:
• It should prevent losses. Its design should provide protection and convenience in handling, during
transport, distribution and marketing. In particular, the size, shape and weight of the packages
must be considered.
• It must provide protection to the food against physical and chemical damage, (example- water
and water vapour, oxidation, light) insects and rodents. The food enclosed in the package also
may require protection from shock, vibration, compression, as well as temperature ( “Sustainable
Packaging On The Rise”, Green Economy Post, 2010)
• It should use minimal materials – reduced packaging, reduced layers of packaging, lower volume
so it gives the idea of simplicity yet practical.
Most local delicacies such as Nasi Lemak, Puttu or Otak-otak, has these three important functions. The
nature of its material itself such as its lightness, flexibility and the odour or fragrance, has indirectly make
it possible in mobilising and sustaining the weight of the food product.
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2.5 Sustainable and Environmentally Friendly
In most parts of the developed world, packaging constitutes as much as one-third of the non-industrial
solid waste stream (USPA 2011). As the developing world races to raise living standards, more countries
are seeing significant growth in their packaging waste. According to European (The European
Organisation for Packaging and the Environment (2009), a sustainable development addresses economic,
environmental and social objectives. “Sustainable packaging is becoming a fact of life for companies that
seek to remain competitive. Companies employing sustainable packaging report cost savings, improved
environmental footprints, brand image and company reputation among other benefits. Those businesses
that take the lead now will be ahead of the curve and enjoy the benefits in the future” Companies continue
to face growing pressure from consumers, government and the media to make their operations and
products more sustainable. One area that companies are increasingly focusing on is sustainable
packaging. What is interesting is a report from an independent market analyses Datamonitor also
identifies sustainable packaging as a growing consumer issue, revealing that while sustainable packaging
is not yet a primary motivator of purchases, it is increasingly expected by consumers.
While there is no consensus on what actually constitutes sustainable packaging, the Sustainable
Packaging Coalition (SPC) defines it as packaging that is “sourced responsibly, designed to be effective
and safe throughout its life cycle, meets market criteria for performance and cost, made entirely using
renewable energy and once used, is recycled efficiently to provide a valuable resource for subsequent
generations”.
Hence it is important to develop and use packaging which contributes to achievement of the sustainable
development strategy which dictates a sustainable packaging should:
• be designed holistically with the product in order to optimise overall environmental performance
• be made from responsibly sourced materials
• be designed to be effective and safe throughout its life cycle
• meet market criteria for performance and cost
• meet consumer choice and expectations and
• be recovered efficiently after use
The practice of using sustainable natural materials in packaging local food and good in Southeast Asia
rural community has been practiced for many generations and this practice answers to the dictation of a
sustainable packaging encouraged and championed in the Europe within the last two (2) decade. Using
natural materials as packaging is not a new phenomenon. It is an important element in packaging as it was
found packaging using ‘processed’ natural materials like tapioca gum can help preserve processed food
and it is bio-degradable. In an article titled Mechanical and water vapour barrier properties of tapioca
starch/decolorized ‘Hsian-Tsao’ leaf (Mesona procumbens Hemsl) gum films in the presence of
plasticizer, Chien-Hsien Chen, Lih-Shiuh Lai (2008: 1584-1595) found that some studies have shown
that edible films and coating can provide a higher quality and extend the shelf life in minimally processed
foods (Ayranci & Tunc, 2004; Durango, Soares, & Andrade, 2006; Lee, Park, Lee, & Choi, 2003).
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Additionally, edible films and coatings are biodegradable, which confers on them the potential in food
packaging to reduce the amount of plastic waste (Debeaufort et al., 1998; Parra, Tadini, Ponce, & Lugão,
2004; Petersen et al., 1999).
The study Chien-Hsien Chen, Lih-Shiuh Lai has shown the potential property of indigenous material
which can be manipulated to produce a natural based material which is biodegradable and is suitable in
food packaging in replacement of plastic. The usage of a more direct material like coconut leaf, pandan
leaf and many other samples of natural materials like bamboo or tree bark has shown its eco-friendliness
property as each the packaging using these materials will degrade into the soil without leaving any
poisonous residue.
2.6 Nutritional, aromatic and taste enhancing values of natural material in packaging
L. Vermeiren, F. Devlieghere M. van Beest, N. de Kruijf, J. Debevere (1999: 77-90), stated in a study
conducted on the developments in the active packaging of foods trends, found that many new food
packaging concepts have been introduced in recent years and consumers are increasingly demanding
mildly preserved convenience foods that have better fresh-like qualities. This need for fresher and mildly
chemically preserved food has been an important centralisation of the food industry today. The local
tradition on preservation property of natural material and leaves knowledge is crucial in meeting the
consumer demand for better packaging technique and material that are both beneficial and practical.
For example on the East-Coast of Malaysia, a small group of local food entrepreneur held on to local
packaging materials and technique in ensuring the quality of authenticity of their product. According to
the son of Muhammad bin Abdullah a small entrepreneur of local confectionary and sweets in
Terengganu in his blog, traditional technique of wrapping and packing Dodol using Palas leaf is
important for their family’s business. Palas leaf packaging is Marang , Terengganu village tradition. It is
very different compared to other Dodols (Palm Sugar Sweet) available in the market. This is because each
of Dodol will be wrapped using Palas leaf. Palas leaf also makes the Dodol more delicious and emits
aromatic smell. Whilst in an article on The Star newspaper on 8 January 2012, a traditional confectionary
using banana leaf as container for ‘Kuih Bakul’ by Kelantanese Chinese community highlighted the
nutritional, aromatic and taste enhancing values of natural material in packaging. According to the
entrepreneur Gee Lee Ann, 73, the traditional method of packaging, especially in terms of using banana
leaves are still preserved. Gee Lee Ann also states, a large number manufacturers now use plastic cake
baskets to pack cookies, but as second generation traditional Chinese cake maker in his family, he still
keep the old tradition of using banana leaves to preserve the original feel. It also proved to increase the
consumer's tastes as it (the confectionery) smells more fragrant than with plastic packaging. Undoubtedly
these are some of the local knowledge and understanding that the older generation in Malaysia has on
significant values of indigenous materials commonly used for food packaging.
The ubiquitous banana leaves is used commonly used amongst all ethnic races in Malaysia to package
food due to its many benefits in enhancing food preparation. Its nutritional properties are derived from the
leaf’s external coating that contains Polyphenols and EGCG which is believed to aid in digestion in the
human body (Srinivasan, 2012). Local traditional knowledge on this particular subsidiary benefit of the
banana has yet to be substantiated. It can be construed that indigenous packaging methods from the
Chinese glutinous rice delicacy wrapped in lotus leaves to the Malay Dodol brings many benefits in terms
of nutritional, aromatic and taste enhancement to a plethora of food that defines Malaysian culture.
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2.7 Economic Value and Social Benefit
While benefits of traditional packaging materials might be obvious from environmental perspective, for
example non toxic and reduction of carbon foot-print, it also provides economic and social benefits.
Economic benefits can include:
• Cost savings through more efficient use of indigenous materials;

• Value-adding in the supply chain: supply chain audits can highlight unnecessary costs or
inefficiencies associated with packaging materials (A supply chain consists of all parties
involved, directly or indirectly, in fulfilling a customer request. The supply chain not only
includes the manufacturer and suppliers, but also transporters, warehouses, retailers, and
customers themselves).
• Regulatory compliance: investments in the evaluation of sustainable traditional packaging
systems will help to identify opportunities for ensuring compliance with increasingly stringent
regulations worldwide and other markets.
• Competitive advantage – traditional packaging systems will help (re) position Malaysia’s
products in national and global markets.
• Closer relationships with customers and suppliers – the search for solutions to environmental
challenges in the supply chain, for example the development of sustainable packaging system,
can help to build stronger relationships with customers and suppliers (customer loyalty).
The benefits of traditional food packaging transcends beyond its social-cultural framework. These
packaging methods represent an ethic group’s culinary history, cultural practices and religious beliefs.
Each iconic package narrates a story through the form and function of the leaves to its social implications.
Food is packaged following the traditional way and practices of the past indicate a sense of sensitivity
towards cultural identity. Food represents culture whereas its packaging portrays the spiritual aesthetics
that defines a particular cultural group. In a multicultural society like Malaysia, social norms whether
overt or subtle, inevitably influence each other. Traditional food and its packaging is a tangible testament
by which its form, function and structure are indicative of the cross-cultural process. The materials are
sourced from a common environment shared by people from various ethnic backgrounds. These shared
natural resources create an intangible bond that binds culture together, forming social unity in the context
of gastronomic diversity.
3.0 Conclusion
Packaging is an important element to keep, conserve and store goods be it perishable or non perishable in
the daily lives of any modern society. With the advancement of modern technology, various types of
novel materials have been utilised, replacing those used in the past. But in early times, in the absence of
advance science and technology, the process of packaging depended heavily on natural resources and
creatively made by hand. Nature provided the source of materials free of charge, such as wood, rice straw,
bamboo and leaves. Goods were packed and sold in the market ranging from rice in banana or nipah
leaves, brown enau sugar in palm wrappings to the storage of food in animal hides and clay pots.
With the increase of living standards and consumption, the demand for mass produced packaging
becomes immense. As industrial resources begin to be scarce, conservation and sustainability of
traditional materials becomes imperative. Therefore, it is crucial and timely for the respective industries,
stakeholders and policy makers to reassess the byproducts of development such as material waste, carbon
14
footprint and energy consumption. In this context, alternative methods and materials are crucial by
referencing local knowledge and traditional means of sustainable packaging. By revisiting the past, this
paper attempted to inculcate Malaysia’s food packaging design and materials using indigenous resources
which are both decorative and practical. These natural material packages become a clear symbol of
localised identity in packaging design.
Hence further study to analyse, understand and document traditional packaging, technical design
specifications, myriads of materials and its benefit is needed. This paper reveals the wealth of traditional
packaging- which is the tip of the iceberg on the potential know-how of local tradition and knowledge in
ensuring the possibility of a sustainable tomorrow. Therefore, an understanding of the performance of
packaging materials, the application and development trend of rational use of traditional packaging
materials whilst expanding the use of localised sources is significant. The introduction of new packaging
and processing technologies using traditional materials, creating new packaging containers and packaging
techniques using natural sources, must be explored and developed to improve the level of packaging
technology to achieve far-reaching impact.
15
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LOOKING BACK TO THE PAST: REVIVAL OF TRADITIONAL FOOD PACKAGING

Conference Paper · October 2012

Food packaging View project

The user has requested enhancement of the downloaded file.

LOOKING BACK TO THE PAST:

Muhizam Mustafa, Sumetha Nagalingam, Jason Tye,

School of the Arts

As Hideyuki Oka (2009) a designer who champions Japanese traditional

Figure 1. Japanese Packaging design – Egg and salted fish packaging

a. Coconut leaves to wrap rice or called ketupat

2. Basic Principles of Traditional Packaging: Local Knowledge

iii. Cylindrical / Cube (Leaf Base)

Figure 8. Palm sugar wrapped in nipah leaves (center)

Figure 9. Kuih bakul / Nian Gao (left)

Figure 10. Jelurut / Celorot steamed, served and unwrapped.

iv. Cylindrical (Bamboo)

Figure 11. Lemang

Figure 12. Puttu

2.2 Content Preservation, Protection and Storage

a) To prevent food from contamination and spread of disease.

2.3 Aesthetical Attraction

2.4 Mobility and Strength

a) Functional – product protection, safety, regulatory compliance

2.5 Sustainable and Environmentally Friendly

2.7 Economic Value and Social Benefit

• Cost savings through more efficient use of indigenous materials;

Celhay F. (2010), Design du packaging, appréciation esthétique et intention d’achat : l’impact

Heilbrunn B. (2006), “le marketing à l’épreuve du design”, in Flamand B. (Ed.), Le design -

Muhammad bin Abdullah (2010) Pembuatan Dodol Daun Palas

Green Economy Post. (2010). “Sustainable Packaging On The Rise”,

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