Packaging

About this book

Packaging can perform three functions: it acts as a container, enabling a chosen quantity of a product to be handled as a unit during distribution and storage; it helps to protect against damage and spoilage; and it can communicate information about the contents. 'Packaging' discusses these functions in detail and looks at traditional and mechanized packaging systems for use by small-scale producers. Case studies from around the world examine the introduction of improved packaging technology, and there are useful lists of manufacturers and organizations which can help small businesses.

Contents

Part 1 The importance of packaging: principles of packaging; health and safety; types of packaging materials; constraints to adequate packaging; packaged food classification; socio-economic considerations. Part 2 Traditional food packaging systems: plant materials; animal-based containers; earthenware; wood. Part 3 New packaging materials and techniques: paper packaging; metal containers; glass containers; caps and closures; plastics; summary. Part 4 Case studies: packaging kitul treacle, Sri Lanka; yoghurt packaging, Sri Lanka; packaging of tea, Peru; cashew nut packaging, Honduras; fruit juice and jam packaging, Ghana. Appendices: Alternative trading organizations; packaging research institutes; other useful addresses.

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