Additional Information
Book Details
Abstract
Food manufacturers operating on a small to medium scale face direct competition from the large-scale food sector whose economies of scale, better presentation and powerful marketing can endanger the future of smaller businesses. High quality packaging not only helps to keep products in good condition it lies at the very heart of food presentation and customer appeal. It is thus an area of vital importance for any small to medium scale food manufacturers competing in today's marketplace. Appropriate Food Packaging is a compendium of packaging materials and cost-effective methods that can be applied at a small to medium scale in developing countries. This book helps manufacturers to face the challenges that improving their packaging systems present, including assessing whether increased sales will justify the investment costs, and the very real difficulties faced in many developing countries of sourcing suitable packaging materials. The economic, operational and human resource implications of changes in packaging methods are considered, as too are the potentially negative environmental effects of modern food packaging.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Title Page | iii | ||
| Copyright Page | iv | ||
| Table of Contents | v | ||
| 1: Food and Packaging | 1 | ||
| 1.1: The Importance of Food Processing | 1 | ||
| 1.2: What is Good Packaging? | 2 | ||
| 1.3: Environmental and Economic Aspects | 2 | ||
| 1.4: The Aim of This Book | 3 | ||
| 2: Types of Food and Prevention of Deterioration | 5 | ||
| 2.1: Food Products that are Suitable for of Small-Scale Processing | 5 | ||
| 2.2: Types of Deterioration | 12 | ||
| 2.2.1: Micro-organisms | 12 | ||
| 2.2.2: Enzymes | 13 | ||
| 2.2.3: Water | 13 | ||
| 2.2.4: Heat | 13 | ||
| 2.2.5: Light | 14 | ||
| 2.2.6: Air | 14 | ||
| 2.2.7: Contamination | 14 | ||
| 2.2.8: Mechanical Damage | 15 | ||
| 2.3: Extension of Shelf-life | 15 | ||
| 2.3.1: Short Shelf-life Products | 15 | ||
| 2.3.2: Medium/long Shelf life Products | 19 | ||
| 2.4: Summary of the Chapter | 21 | ||
| 3: Packaging Materials | 25 | ||
| 3.1: Rigid Containers | 25 | ||
| 3.1.1: Glass | 25 | ||
| 3.1.2: Pottery | 33 | ||
| 3.1.3: Metal Containers | 36 | ||
| 3.1.4: Plastic Bottles, Jars, Tubes, Cups and Trays | 44 | ||
| 3.1.5: Wood Containers | 49 | ||
| 3.1.6: Paperboard | 51 | ||
| 3.2: Flexible Packaging | 56 | ||
| 3.2.1: Papers | 57 | ||
| 3.2.2: Films | 60 | ||
| 3.2.3: Foil | 75 | ||
| 3.2.4: Cloth and Vegetable Fibres | 76 | ||
| 4: Filling and Labelling | 79 | ||
| 4.1: Filling Equipment | 79 | ||
| 4.1.1: Fillers for Solids | 79 | ||
| 4.1.2: Liquid Fillers | 80 | ||
| 4.2: Labels and Labelling | 82 | ||
| 4.2.1: Label Design | 83 | ||
| 4.2.2: Information Needed on the Label | 84 | ||
| 4.2.3: Production of Printed Labels | 85 | ||
| 4.2.4: Application of Labels | 87 | ||
| 4.2.5: Quality Control | 89 | ||
| 5: Production, Re-use and Re-cycling of Packaging | 91 | ||
| 5.1: Materials that can be made on Site | 91 | ||
| 5.2: Re-use of Packaging | 93 | ||
| 5.2.1: Glass | 93 | ||
| 5.2.2: Drums and Tins | 93 | ||
| 5.2.3: Plastic Barrels and Drums | 93 | ||
| 5.3: Environmental Aspects of Packaging and Re-cycling Possibilities | 94 | ||
| 6: Implications of Introducing Packaging | 97 | ||
| 6.1: Introduction | 97 | ||
| 6.2: Pre-packaging Changes | 97 | ||
| 6.2.1: Process room Layout | 97 | ||
| 6.3: Packaging Store | 105 | ||
| 6.3.1: Preparation of Packaging Materials | 105 | ||
| 6.3.2: Filling and Sealing | 105 | ||
| 6.4: Quality Control | 106 | ||
| 6.4.1: Incoming Packaging | 106 | ||
| 6.4.2: Requirements for Routine Inspection of Packaging Materials | 107 | ||
| 6.4.3: Checking filled Packs | 107 | ||
| 6.4.4: Labelling | 109 | ||
| 6.4.5: Batch Coding | 109 | ||
| 6.5: Post-packaging Operations | 109 | ||
| 6.5.1: Collation and Preparation of Shipping Containers | 109 | ||
| 6.5.2: Storage and Handling of Shipping Containers | 110 | ||
| 6.5.3: Transport and Distribution | 112 | ||
| 7: Benefits and Costs of Food Packaging | 113 | ||
| 7.1: Summary of how to Calculate Packaging Costs | 113 | ||
| 7.1.1: Changes to Existing Production | 113 | ||
| 7.1.2: Packaging Equipment | 113 | ||
| 7.1.3: Working Capital | 114 | ||
| 7.1.4: Labour | 115 | ||
| 7.1.5: Operating Costs | 115 | ||
| 7.1.6: The Cost of Introducing Packaging to a Small Business | 116 | ||
| Glossary | 119 | ||
| Resources | 121 | ||
| A: References to Literature Related to Packaging of Food | 121 | ||
| B: Packaging Periodicals | 123 | ||
| C: International Packaging Research Institutes | 123 | ||
| D: Bilateral Packaging Research Institutes | 123 | ||
| E: National Institutes of Packaging | 125 | ||
| F: Selected Information Sources (on packaging) in Africa | 127 | ||
| G: Companies used as Information Sources for this Publication | 131 | ||
| Index | 133 |