Export pkg f&v

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Packaging for export of
Fruits and Vegetables
Kithsiri Wijesundera
KiWi Strategy Consultants
8th April 2015
Packaging fresh fruits and
vegetables - Introduction
u One of the more important steps in the long and
complicated journey from grower to consumer.
u More than 1,500 different types of packages are used
for fresh produce.
u Bags, crates, hampers, baskets, cartons, bulk bins,
and palletized containers are convenient containers
for handling, transporting, and marketing fresh
produce.

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Packaging fresh fruits and
vegetables - Introduction
u the trend in recent years has moved toward a wider
range of package sizes to accommodate the diverse
needs of wholesalers, consumers, food service
buyers, and processing operations.
u Packing and packaging materials contribute a
significant cost to the produce industry;
u It is important that packers, shippers, buyers, and
consumers have a clear understanding of the wide
range of packaging options available.
Why package “Produce”?
u A significant percentage of produce buyer and consumer
complaints may be traced to container failure
§  “If a product doesn’t meet our specifications, particularly
for fresh food, or if the packaging is damaged, then we won’t
send it to the store. The shopper wouldn’t buy it anyway
unless it’s heavily discounted, so there’s no point.” – A
retailer in Australia
u A properly designed produce container should contain,
protect, and identify the produce, satisfying everyone
from grower to consumer.

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Containment
—  Must enclose the produce in convenient units for
handling and distribution.
—  The produce should fit well inside the container, with
little wasted space
—  Many produce items such as asparagus, berries, or soft
fruit may require containers specially designed for that
item
—  Packages of produce commonly handled by hand are
usually limited to 50 pounds (20 kg.).
—  Bulk packages moved by fork lifts may weigh as much as
1,200 pounds (500 kg.).
Protection

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Hazards during transport
—  Punctures and Abrasion: Occurs when the package shifts or
comes in contact with other packages or material handling
equipment during sorting and other shipping operations. They
can also be the result of improper or insufficient internal
packaging that does not prevent the contents from shifting,
resulting in the product being damaged or the package failing
to contain the product.
—  Compression: Occurs when external forces are applied to the
sides, faces or corners of a package. Stacking, shock, vibration,
material handling equipment and tie-down straps all generate
compression forces that may result in package or product
damage. Proper packaging offers the necessary level of
protection against these forces.
Hazards in Transit
—  Shipment Handling: Proper cushioning can reduce damage
caused by the shock incurred during shipment handling. It is
important to note that your shipment will most likely be handled
with a forklift at some point during distribution. Proper
packaging must be able to protect the contents from the drops and
impacts commonly associated with handling operations.
—  Shock: Occurs during handling and transportation as a result of
impacts with forklifts, racks, containers, floors and other
shipments. Proper cushioning can reduce damage caused by
shock. Most products will require some level of shock protection
to prevent damage during normal distribution.
—  Vibration: Occurs in transport vehicles like trucks, planes or ships
and on virtually anything else that moves, such as forklifts or
conveyor belts. Proper cushioning can absorb and reduce the
negative effects vibration can have on your product.

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Fresh Produce Exporters
Environmental Control
during handling & transit

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Environmental Control
during handling & transit
Different Environments for
different products

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Extend Shelf Life
Moisture Modified
Packaging

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Passive MAP
Moisture Modified
Packaging

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Moisture Modified
Packaging
ACTIVE PACKAGING
—  Active packaging is an innovative concept that
can be defined as a mode of packaging in which
the package, the product and the environment
interact to prolong shelf-life or enhance safety or
sensory properties, while maintaining the quality
of the product (Suppakul et al., 2003 ).
—  It allows the active preservation of foods,
according to their needs, by modification of the
environment inside the package by removing
undesired gases or by regulating the composition
of the gas in the package headspace.

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ACTIVE PACKAGING
—  Active systems can be classified according
to their functionality as scavengers,
regulators and emitters, and their action can
be specific for several substances (O2 ,
CO2 , ethylene etc.).
—  The internal atmosphere may be regulated
by substances that absorb (scavenge) or
release (emit) gases or vapors.
—  Oxygen can have considerable detrimental
effects on foods.
—  Oxygen scavengers can therefore help
maintain food product quality by decreasing
food metabolism, reducing oxidative
rancidity, inhibiting undesirable oxidation of
labile pigments and vitamins, controlling
enzymic discoloration and inhibiting the
growth of aerobic microorganisms.
Oxygen Scavengers

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—  The most common oxygen scavengers take the form of
small sachets containing various iron-based powders
containing an assortment of catalysts.
—  These chemical systems often react with water supplied
by the food to produce a reactive hydrated metallic
reducing agent that scavenges oxygen within the food
package and irreversibly converts it to a stable oxide.
—  The iron powder is separated from the food by keeping it
in a small, highly oxygen permeable sachet that is labelled
“Do not eat”.
Oxygen Scavengers
—  The main advantage of using such oxygen
scavengers is that they are capable of reducing
oxygen levels to less than 0.01%.
—  Nonmetallic scavengers include those that use
organic reducing agents such as ascorbic acid,
ascorbate salts or catechol.

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—  There are many commercial sachet and label
devices that can be used to either scavenge or
emit carbon dioxide.
—  The use of carbon dioxide scavengers is
particularly applicable for fresh roasted or
ground coffees that produce significant
volumes of carbon dioxide.
—  Fresh roasted or ground coffees cannot be left
unpackaged since they absorb moisture and
oxygen and lose desirable volatile aromas and
flavours.
Carbon Dioxide Scavengers/
Emitter
—  If coffee is hermetically sealed in packs directly after roasting,
the carbon dioxide released builds up within the packs and
eventually causes them to burst.
—  To circumvent this problem, two solutions are currently used.
—  The first is to use packaging with patented one-way valves that
allow excess carbon dioxide to escape.
—  The second solution is to use a carbon dioxide scavenger or a
dual-action oxygen and carbon dioxide scavenger system.
—  These dual-action sachets and labels typically contain iron
powder for scavenging oxygen and calcium hydroxide which
scavenges carbon dioxide when it is converted to calcium
carbonate under sufficiently high humidity conditions.

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Ethylene Scavengers
—  Ethylene (C2H4) is a plant hormone that accelerates
the respiration rate and subsequent senescence of
horticultural products such as fruit, vegetables and
flowers.
—  Many of the effects of ethylene are necessary, e.g.
induction of flowering in pineapples and colour
development in citrus fruits, bananas and tomatoes,
but in most horticultural situations it is desirable to
remove ethylene or to suppress its effects.
—  Effective systems utilise potassium permanganate
(KMnO4) immobilised on an inert mineral substrate such
as alumina or silica gel.
—  KMnO4 oxidises ethylene to acetate and ethanol and in
the process changes colour from purple to brown and
hence indicates its remaining ethylene-scavenging
capacity.
—  KMnO4-based ethylene scavengers are available in
sachets to be placed inside produce packages or inside
blankets or tubes that can be placed in produce storage
warehouses.

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—  Edible packaging is defined as a thin layer of edible
material formed on a food as a coating or placed
(preformed) on or between food components
(Pagella et al., 2002 ).
—  Natural polymers have been studied extensively for
the development of edible packaging.
—  A variety of polysaccharides (starch and
hydrocolloids), proteins (whey proteins, soybean
proteins and fish proteins) and lipids have been
used, either individually or in mixtures, to produce
edible films.
—  Edible films and coatings have some advantages such
as edibility, biocompatibility, barrier properties,
absence of toxicity, the fact that they are nonpolluting,
and low cost (Han, 2000).
—  Moreover, biofilms and coatings, by themselves or
acting as carriers of food additives (i.e., antioxidants
and antimicrobials), have been considered
particularly for food preservation because of their
ability to extend the shelf - life (Franssen and Krochta,
2003).

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Identification
Identification
—  It may be required to provide information
such as the produce name, brand, size,
grade, variety, net weight, count, grower,
shipper, and country of origin.
—  It is also becoming more common to find
included on the package, nutritional
information, recipes, and other useful
information directed specifically at the
consumer

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New Trend of Snacking

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Fruity Snack Packs
Product
Codes
UPC barcode is on
top and the EAN bar
code is below.

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The UPCs used in the food
industry
EAN barcodes

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EAN barcodes
Your 13-digit EAN number,
when looked up within the
retailer’s inventory system,
finds the corresponding
product name and price.
This information helps the
retailer keep accurate
inventory data, review sales,
and reorder.
Intermediate
Packaging
•  Corrugated
Paperboard
packaging – the
solution to many
requirements that was
highlighted.
•  How It`s Made
Cardboard Boxes
https://
www.youtube.com/
playlist?
list=PL832lYhKTE63rj
pCe7NV2q1iVGuiVN
-Iy

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Corrugated Packaging
Corrugated
packaging
—  corrugated packaging is the
safest solution because every
box, tray and carton is only
used once as the virgin
packaging before it is
recycled.
—  This enables growers,
retailers and consumers to
have optimum hygiene
conditions.
hygienic transport of
fresh produce

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Hygiene advantages of
corrugated board – at a glance
—  Corrugated board is always new - each package is
used only once
—  Corrugated board is also the natural partner for
foods, such as meat, bread and eggs No cleaning, no
drying, no residues
—  Consumer security is guaranteed by Good
Manufacturing Practice
Logistic advantages of
—  Stacking capability: saves space and money
—  Modularity: efficient solutions based on standards
—  Flexibility: solutions for all requirements
—  Modern Supply Chain Management (SCM): perfect
integration of Radio Frequency Identification (RFID)
technology

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Stackability of
Corrugated
Trays
Stacking capability:
saves space and
money
Word of Caution
—  Fresh produce cannot carry much of the vertical load
without some damage.
—  Corrugated fiberboard containers have stacking strength
to protect the produce from crushing.
—  Because of their geometry, most of the stacking strength
of corrugated containers is carried by the corners.
—  For this reason, hand holes and ventilation slots should
never be positioned near the corners of produce
containers and be limited to no more than 5 to 7 percent
of the side

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Ecological advantages of
—  100% natural: raw materials consist of paper and
starch glue
—  Renewable resources: scrub wood and forest
underbrush
—  CO2 control: reforestation counters climate change
—  Easy disposal
—  No empty truck runs, no wasted energy on cleaning
applications
Marketing advantages of
—  It sells! Market suitable packaging is part of every
marketing strategy
—  Colours arouse attention
—  Printed messages enhance the brand profile
—  Corrugated board allows high-quality printing
—  Consumers are attracted to the packaging’s form
and colour

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Pictorial Markings for
Handling of Goods
—  Referenced Documents
—  2.1 ASTM Standards: 2
D 996 Terminology of Packaging and Distribution
Environments
—  2.2 ISO Standards:
ISO 780 Pictorial Marking for Handling of Goods3
ISO 7000 Registration of Markings and Symbols3
—  Pictorial Markings for handling of goods
Palletisation
Pallets are plane (flat)
structures utilised in
cargo container ships
for supporting goods
or containers. Cargo
consignments are
piled atop these
structures, the process
being referred to
as palletizing.

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Stacking on Pallets
—  Interlocking the packages (cross stacking) is
universally practiced to stabilize pallets.
—  Cross stacking places the corner of one produce
package at the middle of the one below it, thus
reducing its stacking strength.
Stacking on
Pallets
To reduce the
possibility of collapse,
the first several layers
of each pallet should
be column stacked
(one package directly
above the other).
The upper layers of
packages may be cross
stacked as usual with
very little loss of pallet
stability KiWi Strategy Consultants

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Air-freighted produce
Transport

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