Packaging is an important factor in reducing losses, as well as extending the shelf life of products. For example, proper packing is essential to maintain the freshness of leafy vegetable. Packaging should be designed to prevent premature deterioration in product quality, in addition to serving as a handling unit.
Inappropriate packaging damages produces; grain spillage from sacks; attack by pests. Poor quality packaging materials cannot adequately protect the products from damages and can even accelerate spoilage of products. Unfortunately, low-quality packaging materials are widely used in many parts of the world due to their low cost.
The main functions of packaging are to contain, to protect, to facilitate handling, and to communicate information. The package should minimize product losses (waste) throughout the food handling and distribution chain. It is to protect its content.
Food losses and waste -related features of the communication function consist mostly of product and packaging information and instructions, as in how to properly store, open, and dispose of the package. Additionally, packaging can contain instructions on how to prolong the shelf life of the packaged food by encouraging consumers to freeze leftovers.
Packaging can minimize product losses
