Food Packaging

and
Its Three
MajorFunctions
Let us Study
Containerization – to package in large
standardized containers or efficient
shipping and handling.

Bulk – size, mass or volume especially

when very large

Aseptically – free of pathogenic micro

organism hazard a possible source of
danger
FOOD PACKAGING
HAS BEEN
DEFINED BY PAINE
(1962)
THOMAS PAINE

As the “art of science and

technology of preparing
goods for transport and
sale”.
 More specifically, it is a way of making sure
that a product reaches the end user in good
condition at the least cost to the producer.

 In effect, a packaging material provides the

means of transporting a product from one
place to another with maximum protection at
the least cost.
 A packaged is expected to perform
Three Major Functions
a) To Contain – during harvest at the
farm site, packages could mean
crates, baskets, boxes and the like
contain the farm produce in bulk.
 To allow for stocking the products in their
containers for storage at the warehouse or while
awaiting transport, distribution or actual use.

 Consumers generally have varied volume

requirements for food products.

 Hence, packages are made to fit their need by

allowing them to contain different quantities of
food.
b.) To Protect – when rough handling of
perishable foods are minimized, speed
deterioration slows down. This is clearly
observed with the farm products which have
given effective protection through proper use
of the right containers.
c.) To help sell – some authorities say that more
than 60% of the cost of its package.
Especially for bottled soft drinks, aseptically
packed fruit juice, wines in ceramic bottles.

Generally, consumers get attracted first to beauty,

novelty or additional utility of packaging materials.
The more attractive it is, the greater the chances it
will be noticed.
Storing and Transporting of Food
This is particularly important in designing the
shipping container. One has to consider:
1.The hazards of loading and unloading
2.Movement in vehicles
3.The warehousing methods and
environmental conditions
like relative humidity and
temperature changes