eChapters

12.1. Introduction

Food Packaging is a means to ensure safety and quality of food product throughout storage, transportation, handling, distribution, retailing, sales and in some cases till the intended use. International trades in food are generally guided by Codex Alimetarius Commission (CAC) (A joint body of World Health Organization and Food & Agricultural Organization). CAC works in harmonization within the context of food standards, food packaging and the applied rules. The mandate of Sanitary and Phytosanitary Measures (SPS Agreement) and Agreement on Technical Barriers to Trade (TBT Agreement) is to facilitate food trades and remove restraints at possible extent. Through these agreements, member countries have provision to apply quality and safety measures to safeguard the consumer. Such measures extend to every aspect of food and its packaging. On the other side, food packaging industries also progressed with sound technological advancement and sophistication in the last three decades. Innovations in food packaging attracted consumers due to convenience, availability, safety, quality and preservation throughout shelf life of the food product. 

11.1. Introduction

Food packaging is the integral part of the food industry. Packaging may be defined as the enclosure of products, items or packages in a wrapped pouch, bag, box, cup, tray, can, tube, bottle or other container form to perform one or more of the following functions: containment, protection, preservation, communication, utility and performance. If the device or container performs one or more of these functions, it is considered a package. The major roles of the packaging of food are the containment and preservation of foods by protecting the food from physical, chemical and microbial spoilage. Besides, packaging performs some other functions like communication which means giving the information about the product, transportation of the food production and so on. Food products are classified as perishable, semi- perishable and non-perishable food based on the spoilage. Selecting appropriate packaging material and packaging technique for various food products like meat and poultry, fruits and vegetables, milk and milk products, bakery and confectionery and beverages is essential to maintain the quality of food product. Selection of the ideal packaging material for specific food requires prior knowledge about the packaging materials and its properties, type of the food products and specific spoilage mechanism of the particular food. Above all, from economical point of view, packaging material cost and capital for the establishment of the packaging technique also plays crucial role in selection of a particular packaging material or technique. 

14.1. Introduction

There is a tremendous need to change the way society produces, and consumes materials to manage the environmental effect in the growing scarcity of resources. To overcome this issue, recycling process could be a great possibility that reduce the uses of natural resources, maximizethe waste utilization and produce least environmental impact. Unfortunately, packaging materials contribute 40% of solid waste in Western Europe, and 33% in US. In fact, packaging waste is likely to increase in transitioning and developing countries. Recycling process consists of collection, sorting, recovery, and management of packaging materials. As per the report of “Eurostat statistics in 2018”,European Union (EU) generates 174.1 kg of packaging waste per inhabitant, Croatia contributes 67.8 kg per inhabitant and Germany produce 227.5 kg per inhabitant.

13.1. Introduction

Any written, printed, or graphic matter that is present on the label and serves the purpose of promoting the sale of any product is known as food label (WHO). It is believed in general that food packaging and proper labelling plays an important role in food safety as it gives information regarding allergens present, manufacturing site, expiry date, nutritional information etc.

Consumption of unhealthy diet leads to many non-communicable diseases. Therefore, it is the responsibilities of food manufacturers and regulating bodies such as FSSAI and BIS to work hand in hand to provide safe and healthy food to the consumers. Labelling is an important tool useful to disseminate nutritional information to the consumers. Labelling promotes healthy eating among consumers and gives them an option at the time of purchase to choose healthy food. Information in labelling the enables consumers to choose appropriate food according to their diets and lifestyle (Grunert and Wills, 2007). In addition, the information related to nutritional content of the food must be present in such a way that it well understood by every consumer (Wills et al., 2009).

10.1. Introduction

When it comes to packaging, plastics are still popular because of durability, versatility, economic production, and enhanced mechanical properties. However, with growing concerns about the impact of plastics-based packaging on the environment, edible and biodegradable packaging were introduced. The application of edible and biodegradable packaging promotes renewable resources, which greatly reduces environmental concerns and fulfil the packaging requirements. The sources employed to develop edible and biodegradable packaging are mainly plant-based biopolymers like cellulose, proteins, starch, and lipid. Moreover, the properties of the packaging material are decided by the proportions of these biopolymers. Hence, selecting a food commodity to be package is equally important as selecting suitable resources for the development of edible and biodegradable packaging.

9.1. Introduction

In a fast-paced world, demand for pre-cooked, fresh-like, and convenient products without preservatives is increasing. This demand has triggered the need for better alternative packaging materials for food products like MAP (Modified Atmosphere Packaging), CAP (Controlled Atmosphere Packaging), edible packaging, biodegradable packaging, etc. Packaging plays a crucial role in transport, distribution, storage, retailing, and end-use, a means of ensuring safe delivery to the ultimate consumer in sound conditions at optimum cost. It performs the functions depicted in Fig.1 for both fresh as well as processed products (Opara et al., 2007; Opara, 2009).

8.1. Introduction

Food packaging’s essential functions is to protect the food from hazardous compounds, and contaminant. In order to improve the shelf life of food commodity, smart packaging like active and intelligent packaging has been developed which can monitor freshness, display information of quality, and improve food safety. More precisely, smart packaging was defined by Smart Packaging Journal as “the use of features of high added value that enhance the functionality of a product, notably mechanical, electronic and chemical features that improve safety and efficiency”. The major concerns with traditional packaging are not only shelf life of packaged food, but also the inability of packaging material to convey the important information about quality changes to both customer and manufacturer. 

7.1. Introduction

In the modem lifestyle, people are extremely busy in their work and lack the time to cook their own foods. They mainly depend upon processed and packaged food for their nutritional intake. So it becomes essential that the packaged products should be safe, hygienic and shelf stable. To preserve the food for long duration, thermal processing is most suitable method. Aseptic packaging is a form of thermal food processing. Aseptic packaging can be defined as the filling of sterile containers with a commercially sterile product under sterile conditions and then sealing the containers so that reinfection is prevented; that is, they are hermetically sealed. 

6.1. Introduction

Food packaging has a significant contribution in preserving the quality of the food throughout the processing and storage. The package containing food should maintain the quality of the product for the longest time under particular environmental conditions. The quality of various food and beverages decline with the passage of time and food become unacceptable to consume. The time in which food deteriorates and become unacceptable is termed as shelf-life. The degradation of quality with time under storage conditions depends upon intrinsic as well as extrinsic factors. The shelf-life study of a product provides important information to manufacturer and consumer regarding the quality of the food product throughout the storage time.

5.1. Introduction

Glass is one of the oldest packaging materials used for food. The use of glass as a packaging material dates back to 3000 BC where it was the first object to be used for containing and carrying food objects. It is made by cooling a heated fused mixture of silicates, lime and soda. It is an amorphous material in which all the constituents individually form an irregular network at microscopic level. It means it has failed to form a definite crystalline structure during cooling. Glass is defined as “amorphous, inorganic product of fusion that has been cooled to a rigid condition without crystallizing (ASTM, 2010)”. It has no definite melting point.

4.1. Introduction

Packaging of materials protects, surrounds, and contains food products. It is necessary from processing and manufacturing stage till the final consumption through storage and handling. In 1804, Nicolas Appert, a French confectioner, discovered a method of “conserving all kinds of food substances in containers.” In 1810, the Ministry of the Interior’s Bureau of Arts and Manufactures paid Appert an ex-gratia payment of 12,000 francs on the condition that he publish the details of his process. Appert avoided the use of tinplate in his study. However, in the early nineteenth century (1810), Phillipe de Girard, a French inventor, filed a patent referring to the replacement of glass jars and bottles with tin cases. The official confirmation in the New York Evening Post on July 18, 1822 by Daggett and Kensett is thought to be America’s first offering of preserved provisions in tin cans (Bishop, 1978). Table 1 shows the evolution of metal packaging materials at various stages.

3.1. Introduction

Paper and paper-based packaging is the traditional form of packaging used for various food products due to its various advantageous characteristics. It is less expensive, flexible, lightweight, durable, recyclable and available in various shapes, sizes and colour to meet customer needs. Hence it occupies a vast market in food packaging from primary (i.e., packaging which is first used after manufacture) to secondary (i.e. processing aids of primary packages) packaging and the production of paper has doubled in the last three decades. In the year 2020, china was the leading producer for paper and paper based packaging followed by USA and Japan (Figure 1).

2.1. Introduction

The word ‘plastic’ is derived from the Greek word ‘plastikos’, which means easily shaped or molded. Plastics is defined as a random set of materials based on synthetic or modified natural polymers which can be formed by thermal and pressure treatment. It comprises of wide range of macromolecular organic compounds obtained either from alteration of natural macromolecules or polymerization of molecules of lower molecular weight.

1.1. Introduction

Food packaging involves enclosing the food product to ensure its safe delivery to end consumer in safe condition. Packaging is one of the integral components of the food industry. In order to maintain the basic nutritional and functional attributes of food material, they must be packaged safely. A faulty package can ruin all the efforts made to develop the food product. Selection of right packaging system and packaging material is essential to arrest the deterioration of food products from physical, chemical and biological factors. 

Rural Economy and Agriculture

It is being progressively recognized that the globalized nature of economies across the world is affecting the economic security of all nations. Particularly, in this present era when globalization, liberalization and privatization are rapidly budding and creating new threats and opportunities, it is established that farmers need to be organized to participate and proliferate in the development processes. The phenomenon has triggered substantial debate as to whether globalization is positive evolution of economic action or detrimental to the interests of certain countries or specific groups (Kaplinsky, 2004; Nadvi, 2004).

Social media can be defined as any media dedicated to community based input, interaction, content sharing and collaboration. Facebook, Twitter, LinkedIn, Whatsapp, Google Plus, Hike Messenger, Pinterest, Reddit, Instagam, WeChat, Skype, YouTube are some of the social networking sites that have received tremendous response from billions of people all over the world.

Earlier, there were mass media like pamphlets, booklets, newspapers, radio, television, etc. to connect with the masses. These traditional mass medias were mostly based on one way conversation. Various researchers, scientists, policy makers, government and non-government organizations, research institutions utilized these traditional mass media to the fullest but mostly with a limitation of one way communication and farmers have to rely on the information mashed on them. In last decade, the social networking services (SNS) have emerged as a wonderful and powerful social media.

1. What are Primary produce?

Primary produce, also known as primary products, refers to raw materials or natural resources that are derived from agriculture, forestry, fishing, or mining activities. These products are typically unprocessed or minimally processed, and are often used as inputs in further manufacturing or production processes. Examples of primary produce include crops such as wheat, corn, and soybeans, as well as livestock such as cattle, sheep, and pigs. Forestry products such as timber and paper pulp, as well as fish and other seafood harvested from the ocean or inland waterways, are also considered primary produce.

Pulses are widely acknowledged as superfoods, three times the protein in rice and double in wheat. Besides, they are also rich in complex carbohydrates, micronutrients, protein and B-vitamins and minerals like folate, iron, calcium, magnesium, zinc and potassium. High iron content in some pulses also minimizes the risk of anaemia. Long storability without loss of nutritional value, low prices, and broader availability make pulses an affordable source of minerals, and protein, thus contributing to food security at all levels of society in India. Besides human nutrition, pulse crops are also utilized as fodder and fuel for farm households.

Rural development is transforming the lives of the rural people by creating awareness and mobilizing the people for self-help and pastoral help. Rural development is not new in India, where more than 70% of the people live in villages, their primary source of livelihood being agriculture, animal husbandry etc. Any area’s development initially occurs when changes happen in the home and family. Rural development focuses on the holistic development of the rural population by helping them to recognize their needs & interests and guiding them to meet them. This would result in personal, social, economic, and spiritual development.

s per the advancement in technology, our society is steadily moving towards adapting the new ordinary technologies for their normal affirms of life. While many’s daily lives are far from ordinary, one critical enabler for humans to survive and sustain their livelihood has been the accelerated adoption of digital technologies, especially in the last two years. We have witnessed how things happened because of the emerging technology in various sectors: education, business, communication, interaction, socialization, professional work, agriculture, etc. This will be the norm for the new normal and the “Gig Economy” evolution. Technology disruption has helped almost everyone in their many walks of life. When we consider the rural women at large, technology has, directly and indirectly, helped each procure food and other commodities to manage their livelihood.