LEARNING OUTCOMES

• AFTER COMPLETING THIS TOPIC, STUDENT SHOULD BE ABLE TO:

• DEFINE PACKAGING
• DISCUSS ROLES OF PACKAGING AND EVALUATE THE RELATIONS OF PACKAGING WITH ENVIRONMENT
• EXPLAIN THE HAZARD DURING PACKAGING DISTRIBUTION
DEFINITIONS

• Packaging brings about protection of materials of all kinds by means of containers designed to
isolate the contents to some known degree from outside influences.
EVOLUTION OF PACKAGING
• Food packaging evolution – it began more than 20 000 years ago when man’s idea of
food packaging was based on natural materials.
• Today we’re making modern packaging from natural materials – like we did 20 000
years ago, but bringing it into the 21st century.
• Between these two eras, we discovered many other innovations that helped the food
packaging world to grow.
• Military requirements have helped to accelerate or precipitate some key packaging developments.
These include the invention of food canning in napoleonic france and the increased use of paper-
based containers in marketing various products, including soft cheeses and malted milk, due to the
shortage of tinplate for steel cans during the first world war.

Figure 1.1: Canned food ration for soldier during the First World War
LEVEL OF PACKAGING
• Primary packaging - packaging which forms a sales unit for the user or final consumer – this can be a
single form of pack (can of drink) or a few layers of packaging material (a box of chocolate)
• Alternate definition – primary packaging is the packaging format in direct contact with the food

• Secondary packaging - contains a number of sales units – packaging format can be carton, wraps etc.
• Alternate definition – the layer after primary packaging in indirect contact with the food but may still have
product safety impact

• Tertiary packaging - used to group secondary packaging together to aid handling and transportation
and prevent damage to the products, e.G. Pallet, shrink wrap and straps etc.
• A quaternary package is frequently used to facilitate the handling of tertiary packages. This is
generally a metal container up to 40 m in length which can be transferred to or from ships, trains, and
flatbed trucks by giant cranes.
FUNCTION OF PACKAGING:
• Physical protection- protect a product from damage during transportation and handling-
especially with the globalisation and import/export of goods across countries
• Shelf life extension- barrier protection (H2O and gas barriers) & complimenting technologies to
value added preservation technologies increasing shelf life & reduced food wastage
• Containment - keeping the product together and avoiding spillage, shelf presentation. A lot of
effort and research is focused onto designing packs for containment of products for transport
efficiency, product safety, storage efficiency and shelf space.
• Branding and marketing – provide a layout for design, labelling and printed information.
Packaging plays an equally important role if not more than the actual product quality
FUNCTION OF PACKAGING:
• Convenience – shelf ready and portion control, microwaveable packaging, ovenable packaging.
Busy lifestyles mean less time spent on preparing meals and convenience packaging can be a
market share
• Security and tamper evidence – tamper evidence (product safety and quality assurance), safety
(choking hazard). Product must reach the consumer in the same state as left the factory gate.
Brand owners are responsible for consumer safety when using their products
• Processing requirement – certain food processing operations demand specific product
packaging to facilitate the processing (e.G. Canning)
HAZARDS IN DISTRIBUTION
• Some changes will occur to the package on its journey to the consumer. It is necessary to know the
method of transport, the probable storage conditions, and the duration of both journeys and storage.
Important points to establish are:
• 1. The type of transport – road, rail, sea or air.
• 2. The degree of control over the transport – is it private or public transport?
• 3. The form of transport – break-bulk, freight container, postal, passenger train.
• 4. The mechanical conditions and duration of storage.
• 5. The nature and intensity of the mechanical and climatic hazards in transport, storage, retailing and
use.
• 6. Whether handling aids are available for loading and off-lading at all points between maker and user.
• 7. The importance of minimum volume in relation to transport costs.
TABLE 1.1. DISTRIBUTION HAZARDS: MECHANICAL HAZARDS
Basic hazard Typical circumstances
Impact • Package dropped to floor during loading and unloading
• Vertical • Fall from chutes or conveyors
• Result of throwing

• Horizontal • Rail or road vehicle stopping and starting

Vibration • From handling equipment

• Engine and transmission vibration from vehicles
Compression • Static stacks in factory, warehouse and store transient loads
during transport in vehicles
Racking or deformation • Uneven support due to poor floors, storage uneven lifting
due to bad slinging, localized suspension

Piercing, puncturing, tearing • Hooks, projections, misuse of handling equipment

TABLE 1.2. DISTRIBUTION HAZARDS: CLIMATIC HAZARDS
Basic hazard Typical circumstances
High temperature • Direct exposure to sunshine
• Proximity to boilers, heating systems etc
• Indirect exposure to sun in sheds, vehicles etc. With poor insulation
Low temperature • Unheated storage in cold climates
• Transport in unheated aircraft holds
• Cold storage
Low pressure • Change in altitude
• Light direct sunshine
Light • Uv exposure
• Artificial lighting
Water • Rain during transit, loading and unloading, warehousing and storage

• Exposure to wind-driven particles of sand, dust.

Dust
Water vapour • Humidity of the atmosphere
 TABLE 1.3. DISTRIBUTION HAZARDS: BIOLOGICAL AND OTHER
Basic hazard
Biological
• Microorganisms, fungi, mould, bacteria
• Beetles, moths, flies, ants, termites
• Mites
• Rodents (rats, mice)
Contamination by other goods
• By materials of adjacent packs
• By leaking contents of adjacent packs
Typical circumstances
• Require moisture and generally will not grow at relative humidities of less than 70%.
Will grow over a wide range of temperatures.
• In general high temperatures are more favorable for development then low ones. A
relative humidity of 70% is very favorable for most insects. Infestation usually starts from
eggs laid on packaging materials
• They develop over a lower temperature range
• May be present in warehouses, transit sheds, storage areas
• Destruction of marking printing by rusty metalwork – strapping, wire bands. Effects of
damp packaging materials, especially hessian on non-water resistant materials and
metal parts.
• Damage to containers of liquids, powders and granulated substances may result in
leakage of the contents.
• The effect of the resultant contamination on adjacent packs can range from the spoiling
of external appearance to complete disintegration of a pack and its contents, depending
on the nature of the contaminant, the packing materials and the contents of the pack
SUMMARY
In this unit we have studied
• The functions of a food package which includes as containment, protection, barrier,
convenience, product information, marketing, processing requirement and dispensing
• The history and the packaging evolution
• Packaging functions in relation to environment
• The types of distribution hazards – mechanical, climatic, biological and others