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close this bookAppropriate Food Packaging (ILO)
View the documentPreface
View the documentAcknowledgements
Open this folder and view contents1 Food and packaging
close this folder2 Types of food and prevention of deterioration
View the document2.1 Food products that are suitable for small-scale processing
View the document2.2 Types of deterioration
View the document2.3 Extension of shelf-life
View the document2.4 Summary of the chapter
Open this folder and view contents3 Packaging materials
Open this folder and view contents4 Filling and labelling
Open this folder and view contents5 Production, re-use and re-cycling of packaging
Open this folder and view contents6 Implications of introducing packaging
Open this folder and view contents7 Benefits and costs of food packaging
View the documentGlossary
Open this folder and view contentsResources

2.4 Summary of the chapter

In Chapter 2 the reasons why some foods are more suitable than others for small-scale processing were first described. These included business and technical considerations and a list of suitable foods was drawn up, indicating the principle of preservation, expected shelf-life and packaging requirement for each food. The main causes of deterioration of these foods were then described and this was followed by the ability of different types of packaging to protect the foods and extend their shelf life. Finally the chapter concluded with a description of the packaging options that are available for processors to use when making the foods described. In the next chapter the properties and methods of use of individual packaging materials are described in detail.

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