PACKAGING: IMPORTANCE AND TYPES

AUGUSTINE MERCY OSAKOWA

AST/2102290169

FEBRUARY, 2024.
 PACKAGING: IMPORTANCE AND TYPES

BY

AUGUSTINE MERCY OSAKOWA

AST/2102290169

A SEMINAR WORK PRESENTED TO DEPARTMENT OF FOOD TECHNOLOGY, SCHOOL OF

APPLIED SCIENCES AND TECHNOLOGY, AUCHI POLYTECHNIC, AUCHI, EDO STATE .

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF HIGHER NATIONAL

DIPLOMA (HND) IN FOOD TECHNOLOGY, SCHOOL OF APPLIED SCIENCES AND TECHNOLOGY.

FEBRUARY, 2024.
 CERTIFICATION

This is to certify that this Seminar titled "Packaging: importance and types" was carried out
by AUGUSTINE MERCY OSAKOWA with MAT. NO. AST/2102290169 in the department of Food
Technoloy, Auchi polytechnic, Auchi, Edo State.

_________________________ ______________________

DR. (MRS.) IWANEGBE, I. DATE

(SEMINAR SUPERVISOR)

__________________________ ______________________

DR. (MRS.) IWANEGBE, I. DATE

(HEAD OF DEPARTMENT)
 DEDICATION

This Seminar is dedicated to God Almighty the giver of wisdom and finance.
 ACKNOWLEDGE

All thanks and praise to God Almighty the giver of life, who in His infinite mercy and love has
made it possible for me to achieve this goal.

I want to specially thank my supervisor DR. IWANEGBE, I. for her mothery love, tremendous
contributions and corrections all through this seminar research.

My special appreciation to the Head of Department and all staffs of Food Technology
department for all your efforts in ensuring that we the students get standard academic
knowledge and good morals.

To my lovely, caring and amiable Mum, Mrs. Faith Augustine I sincerely appreciate you for
your love, for your support spiritually, financially, physically, materially and otherwise. Your
encouraging words and provision has brought me this far.

I also want to appreciate my ever loving and caring grandmother, my siblings, Mr. and Mrs.
Aminu Audu, Mr. and Mrs. Omoniyi, Ambrose Favour and Toyin Mary for their support and
encouragement.

And to all my colleagues of 2023/2024 session, I give all glory to God for His faithfulness to us.

TABLE OF CONTENT
Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of content v

CHAPTER ONE

1.0 Introduction

CHAPTER TWO

2.0 Literature Review

2.1 History of packaging

2.2 Types of packaging

2.3 Importance of packaging

2.4 Different types of food packaging materials

2.5 Factors to consider while making packaging decision

2.6 Hazard against which packaging should provide a defense

CHAPTER THREE

Conclusion

References

CHAPTER ONE

INTRODUCTION
1.0 Background of the Study

Packaging is the science, art and technology of enclosing or protecting products for distribution,
storage, sale, and use (Selke, 2004). Packaging as we know it today is the result of a long
development process. It is the product of continuous research aimed at finding better methods
of packaging the various goods, including food in order to ensure the best protection for
them.The very first people to tread the earth, back in the depths of prehistory, sought to
conserve the surplus food collected during their hunting, fishing and food gathering for the
longest possible time so as to be well prepared for any future food shortage. They used leaves
from trees, woven baskets and animal skins to store their food. Terracotta was used to make
vessels to carry liquids. The remains of these earthen pots and leather pouches are today the
treasure-troves of archaeologist and paleontologist. But it is now clear that these early forms of
packaging were very rudimentary and not hygienic with the result that daily life at that time
revolved around the search for food. Most developing countries still suffer today from lack of
packaging, a deficiency that results in the loss of some 50% of their resources (Selke, 2004).In
the middle Ages, wooden barrels became the most frequently used way of preserving goods.
They were used for storing all kinds of solids and liquids, protecting them from light, heat,
dampness. Their considerable robustness allowed them to be transported on the perilous roads
of the age and to be carried by boat. It was during the industrial revolution in Europe that
packaging really took off. The vast range of products made available to the consumer brought
about a change in lifestyle, providing customers with greater choice allowing trade to flourish.
The need for food packaging grew.This continuous quest by mankind to find new methods of
conserving food and transporting products has allowed us to move from a society living from
one day to the next, dependent on available food sources to a world which manages its
resources in the long term. Efficient packaging which can be adapted to all kind of goods has
made this possible. Modern packaging is what allows us to reheat a frozen meal as well as to
ensure that the Mona Lisa can be sent to the other world and arrive in one piece (Mckinlay,
2004).

Historically, the establishment of packaging industry in Nigeria started way back in 1964 with
Bordpak Company, the first manufacturer of corrugate cartons here. Before then goods like
beverages, sugar and milk were imported in wooden crates or corrugated cases and cartons by
the colonial masters.

Modern packaging goes beyond this, Nigerian manufacturing companies now see packaging as
a marketing tool which can send message to consumers and also influence their purchasing
decisions.

Packaging can be described as a coordinated system of preparing goods for transport,

warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports,
informs, and sells. In many countries it is fully integrated into government, business,
institutional, industrial, and for personal use.

Kotler (2006) defines packaging as "all the activities of designing and producing the container
for a product." Packaging can be define as the wrapping material around a consumer item that
serves to contain, identify, describe, protect, display, promote, and otherwise make the
product marketable and keep it clean. Packaging is the outer wrapping of a product. It is the
intended purpose of the packaging to make a product readily sellable as well as to protect it
against damage and prevent it from deterioration while storing.

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 HISTORY OF PACKAGING

The earliest human who found a large leaf to carry water away from a stream created the first
rudimentary packages and ideas on industry that still endures today. For centuries, people have
used various materials to assist in the protection, storage and transportation of wider range of
items. Clay, glass and wood for packaging purpose for instance have been used for packaging
for 5000 years, while paper cardboard and paper board became the go materials in 1900’s
(Hedwin, 2007). The early man developed his own packaging technology by using leaves for
wrapping purposes in Nigeria such as Cocoyam, banana, plantain and Una leaves. Again, the
skin of a goat served as the first flexible packaging material in the environment for the
transportation of water and wine. Hedwin (2007) further asserted that the packaging used this
time would have been formed from easily accessible and naturally occurring objects such as
leaves from various plants and trees were likely the first packaging containers. Animal’s skin,
hollowed out wood was used to store large amount of food for longer periods of time.

In the ancient Egypt and Roman empires, materials such as clay were used as containers, glass,
metal and paper were later introduced upon their invention and therefore used in packaging.
Butter and cheese were kept in baskets, vinegar in barrels, and tea in chest whilst grains were
put in sacks during the Victorian time (Hook and Hermlich, 2007). The first ever branded
packages were introduced in England in 1746 by Dr. Robert James who packaged “fever-
powder” in a box for retracting (Ariev, 2007). Other people followed suit by introducing other
form of packaging by using 12 different materials such as metals and glass. The famous French
warrior Napolean Banaparte realizing the need to preserve and transport food to his army,
during a French war, offered a prize to reward anyone who could find answer to his demand in
1809. Nicholas Appert, a confectioner invented the process of canning by introducing an air
tight glass jar to win the prize and also introduce canning which was further developed to the
light weight cans of today (Hook and Hermlich, 2007).

Traditionally (in Nigeria), food products are packaged with leaves, animal skins, newspaper,
cement paper bags, jute bags, basket, bamboo, cane basket, and pottery, discarded bottles and
jars, old stock of paper prints, broad leaves, empty fluted gourds, fruit shell, coconut shells,
maize-sheath, glass-sided boxes, jute sacks, poly sacks, polyethylene bags etc. (Adejumo and
Ola, 2008; Oladepo et al., 2015; Sarpong, 2015). Unfortunately, the traditional materials offer
little or no protection to perishable agricultural products, neither are they considered suitable
for efficient handling and transportation (Aworh and Olorunda, 1981; Salami, 2002). Adejumo
and Ola (2008) suggested that the role of packaging has not been accomplished; but that
doesn't make traditional food packaging totally useless, they only offer to a limited degree,
physical protection, containment, marketing and portion control of the foods. Although, there
is a significant challenge in the trade and marketing of the products under reference, traditional
packaging system cannot be forgotten because they are integral aspect of our culture (Kabuo et
al., 2015); progress in the food industry can only be achieved with improved technology in
packaging. As Sarpong (2015) puts it, a food package should be resistant to both internal and
external hazards, as well as possessing the ability to effectively guarantee resistance to gas, oxygen, water
and odours.

2.2 TYPES OF PACKAGING

There are various types of packaging, it is therefore convenient to categorize packages by layer or function:
primary, secondary, etc.

2.2.1 Primary packaging

Primary packaging is the packaging in direct contact with the product itself and is sometimes referred to as a
consumer unit. The main purpose of primary packaging is to contain, protect and preserve the finished
product from damage, external contamination, spoiling and chemical imbalances.

Examples of primary packaging are:

 Aluminum cans for soft drinks.

Plate: 2.1 (aluminum cans for soft drinks)

 Blister packs for pills and pharmaceuticals.

Plate: 2.2( blisters packs for pharmaceutical products)

 Glass bottles for alcoholic drinks.
 Plate: 2.3 ( glass bottles)
 Plastic wrappers for chocolate or candy bars.

Plate: 2.4 ( plastic wrappers for snacks)

 Tin cans for canned goods.

Plate: 2.5 ( tin cans )

 Tubes of toothpaste.
 Plate: 2.6 ( tube of toothpaste)
 Poly bags.

Plate: 2.7 ( poly bags )

 PET bottles.

Plate: 2.8 ( PET bottles for drinks)

2.2.2 Secondary packaging

Secondary Packaging is the packaging used to protect at least one primary package and a
product in it. Protection lasts throughout distribution, starting from factory/place of production
to the place where it is offered to the final customer. The package is removed usually after
delivery to the last point of sale. This is the first basic role - secondary packaging as a shipping
container. The second important role of packaging is to present the product to the final
customer and attract to buy (Heldman, 2003).

Secondary packaging is outside the primary packaging, and may be used to prevent pilferage or
to group primary packages together. They may be used to bundle a group of primary packages
or unitize many items into one single entity. Bundling, unitizing, and protection are the essential
functions of secondary packaging, but they aren’t the only purpose this level serves. On top of
being an essential method for keeping items together, secondary packaging can also function as
a marketing tool.

The following are examples of secondary packaging.

 Shipping cartons

Plate: 2.9 ( shipping cartons)

 Plastic boxes

Plate: 2.10 ( plastic boxes)

 Paperboard trays

Plate: 2.11 ( paperboard trays)

 Corrugated cardboard boxes
 Plate: 2.12 ( corrugated boxes)

 Shrink wraps

Plate: 2.13 ( shrink-wrapped goods)

2.2.3 Tertiary packaging

This is a type of packaging designed to facilitate handling and transport of a number of sales
units or grouped packaging in order to prevent physical handling and transport damage.

Tertiary packaging is the process of grouping the secondary packaging units, i. e. carton boxes,
and corrugated shipping containers, into larger ones to allow more compact and convenient
storage and transportation of the goods (Seideman, 2009). Thus, the tertiary packaging is the
most general, i. e. the highest, level of packaging as it helps form the largest goods units and
deliver them from point A to point B, ship and load these goods when necessary (ECR, 2006).

Examples of tertiary packaging are:

 Pallets

Plate: 2.14 ( pallets)

 Wooden crates
Plate: 2.15 ( wooden crates)

 Large cardboard boxes

Plate: 2.16 ( large cardboard boxes)

2.3 IMPORTANCE OF PACKAGING

2.3.1 Protection/preservation

Food packaging can retard product deterioration, retain the beneficial effects of processing,
extend shelf-life, and maintain or increase the quality and safety of food. In doing so, packaging
provides protection from 3 major classes of external influences: chemical, biological, and
physical.

2.3.2 Containment and food waste reduction

Any assessment of food packaging's impact on the environment must consider the positive
benefits of reduced food waste throughout the supply chain. Significant food wastage has been
reported in many countries, ranging from 25% for food grain to 50% for fruits and vegetables
(FAO, 1989). Inadequate preservation/protection, storage, and transportation have been cited
as causes of food waste. Packaging reduces total waste by extending the shelf-life of foods,
thereby prolonging their usability.

2.3.3 Marketing and information

A package is the face of a product and often is the only product exposure consumers
experience prior to purchase. Consequently, distinctive or innovative packaging can boost sales
in a competitive environment. The package may be designed to enhance the product image
and/or to differentiate the product from the competition.

Additionally, the package conveys important information about the product such as cooking
instructions, brand identification, and pricing. All of these enhancements may impact waste
disposal.

2.3.4 Traceability

The Codex Alimentarius Commission defines traceability as “the ability to follow the movement
of a food through specified stage(s) of production, processing and distribution” (Codex
Alimentarius Commission, 2004). Traceability has 3 objectives: to improve supply management,
to facilitate trace-back for food safety and quality purposes, and to differentiate and market
foods with subtle or undetectable quality attributes (Golan, et al., 2004). Food manufacturing
companies incorporate unique codes onto the package labels of their products; this allows
them to track their products throughout the distribution process. Codes are available in various
formats (for example, printed barcodes or electronic radio frequency identification [RFID]) and
can be read manually and/or by machine.

2.3.5 Convenience

Convenience features such as ease of access, handling, and disposal; product visibility;
resealability; and microwavability greatly influence package innovation. As a consequence,
packaging plays a vital role in minimizing the effort necessary to prepare and serve foods. Oven-
safe trays, boil-in bags, and microwavable packaging enable consumers to cook an entire meal
with virtually no preparation. New closure designs supply ease of opening, resealability, and
special dispensing features. For example, a cookie manufacturer recently introduced a flexible
bag with a scored section that provides access to the cookies. A membrane with a peelable seal
covers the opening before sale and allows reclosure after opening.

2.3.6 Tamper indication

Willful tampering with food and pharmaceutical products has resulted in special packaging
features designed to reduce or eliminate the risk of tampering and adulteration. Although any
package can be breeched, tamper-evident features cannot easily be replaced. Tamper-evident
features include banding, special membranes, breakaway closures, and special printing on
bottle liners or composite cans such as graphics or text that irreversibly change upon opening.
Special printing also includes holograms that cannot be easily duplicated.
An example of a tamper-evident feature that requires no additional packaging materials is a
heat seal used on medical packaging that is chemically formulated to change color when
opened.

2.3.7 Profit Enhancement

Since consumers are willing to pay a higher price for packaged goods, there will be higher profit realization.
Moreover packaged goods reduce the cost of handling, transportation, distribution etc. and also cut down
wastage and thereby increase profits.

2.3.8 To Enable Self-Service Sales

The present trend in retailing is effective display and self-service sales. Products require effective packing for
self-service sales.

2.3.9 To Enhance Brand Image

Attractive packing and packaging in a consistent manner over a long time enhances the brand image of the
product.

2.4 Different Types of Food Packaging Materials

Food packaging uses different types of materials. However, often times several materials are combined to
create food packaging. This method normally exploits each of the material functions (Marsh, 2007). Now
these two materials combined helps to determine attributes like shelf-life, product protection and the
packages insulation properties. Food packaging materials must have some basic characters which are capable
of maintaining not only food quality but also food safety. Food packaging materials also posses the capacity
to prevent unfavourable intrinsic and extrinsic factors that affect food spoilage such as spoilage micro-
organisms, moisture, oxygen, light, humidity, temperature, external forces and serve other purposes. (Shaw,
2013). Food packaging materials may come in different types with various functions relative to their
properties. It is essential for food packaging materials to have a balance between its type and its function.
The type of food to pack/preserve determines the type of packaging material to be used. The pH and nutrient
content of the food determines the type of packaging material to be used also.

Given the packaging’s main purpose of preservation, containment, protection of food, etc. The packaging
materials can be rigid, flexible or semi flexible (Siracusa and Rosa, 2018). Materials that have been used are
glass, metal, aluminium foil, free steel, tin plate, laminates, plastics, polyolefins, paper, paper board, etc.

i.Glass: glass has an extremely long history in food packaging, the first glass objects for holding foods are
believed to have appeared around 3000BC (Sacharow and Griffin, 1980). Glass containers used
in food packaging are often surface-coated to provide lubrication in the production line and
eliminate scratching or surface abrasion. Glass coating also increases and preserves the
strength of the bottle to reduce breakage (Mckown, 2000). Because it is odourless and
chemically inert with virtually all food products, glass has several advantages for food. Glass is
impermeable to gases and vapour which helps in maintaining product freshness for a long
period of time without impairing taste or flavour. The ability to withstand high processing
temperature makes glass useful for heat sterilization of both low acid and high acid foods. The
transparency of glass allows consumers to see the product, yet variations in glass colour can
protect light sensitive contents (Marsh, 2007).

ii.Metal: Metal is the most versatile of all packaging forms. Which offers a combination of
excellent physical protection and barrier properties, formability and decorative potential,
recyclability and consumer acceptance. The two (2) metal most pre-dominantly used in
packaging are aluminum and steel (Fellows, 2002).

iii. Aluminium: Aluminum is commonly used to make cans, foil and laminated paper or plastic.
Aluminum is a light weight, silvery white metal derived from barite ore, where it exists in
combination with oxygen as alumina. Magnesium and Manganese are often added to
aluminium to improve its strength properties (Page et al., 2003). Unlike many metals,
aluminium is highly resistant to most forms of corrosion. Its natural coating with aluminium
oxide provides a highly effective barrier to the impacts of air, temperature, moisture and
chemical attack. Apart from providing an excellent barrier to moisture, air, odour, light and
micro organism, aluminium has good flexibility and surface resilience, excellent malleability and
formability, and outstanding embossing potential. It is also an ideal material for recycling
because it is easy to reclaim and process into new products.

iv.Aluminium Foil: This is made by rolling pure aluminium metal into very thin sheets, followed
by annealing to achieve dead-folding properties (a crease or fold made in the film will stay in
place), which allows it to be folded tightly. Foils provide an excellent barrier to moisture, air,
odour, light and micro organisms. It is inert to acidic foods and does not require lacquer or
other protections.

v.Laminates and metalized films: Lamination of packaging involves the binding of aluminium foil
to paper or plastic film to improve barrier properties. Lamination to plastic enables heat seal
ability, the seal does not completely bar moisture and air. It is relatively expensive and typically
used to package high value foods such as dried soups, herbs and spices. But a less expensive
alternative to laminated packaging is metalized films which are plastic containing a thin layer of
aluminum metal (Fellows and Axtell, 2002). Metalized films have improved barrier properties to
moisture, oils, air and odors. They are very attractive to consumers and are used in packaging
snacks.

vi.Steel: Steel is used for cans, containers, caps and closures. Organic coatings are also required
to resist corrosion. Steel cans are fabricated from tin plate which is tin-coated steel, or from
electrolytic chromium coated steel (ECCS) (Geueke, 2018), also known as tin free steel. Steel
being a permanent material, can be recycled open-endedly while retaining its quality.
• Tin plate is a remarkable barrier to gasses, water vapour, light and odours. It is convenient for
sterile products for it can undergo heat treatment and hermetic sealing. (Marsh and Bugusu,
2007).

• Tin free steel also has good strength and formability and it’s slightly cheaper than tin plate. It has good
resistance to heat and black sulphides stain, which makes it convenient for making fish can.

vii.Plastic: These are the most common and most wide ranging materials used for food packaging. According
to Mohanty and Swain (2017), the volume of plastic allocated to food packaging amounts to around 40% of
plastics. The convenience and wide spread use of plastics in food packaging is owed to its low cost, ease of
processability, formability, chemical resistance, light weight and a variety of physical properties (Marsha and
Bugusu, 2007). Plastic suffer from permeability to gas, vapour and light.

Plastic can be classified into thermoset and thermoplastics.

• Thermosets are polymers that irrevocably solidify upon heat and are non-reformable, which makes them
unsuitable for food packaging.

• Thermoplastics, on the other hand, soften when heated and are able to retain their initial condition at room
temperature.

viii.Polyethylene and Polyproplene: are materials from the polyolefin category. These two materials are
extensively used due to their light weight, malleability, strength, stability, processability, reusability and
resistance to chemical and moisture. Polypropylene is use when heat resistance is needed. The most
common used polyester in food packaging is polyethylene terephthalate, a resistor of heat oils, solvents and
acids. It has good ductility, strength and hardness.

ix. Paper and Paper Board: Paper is one of the oldest packaging materials, dating back to the 17th century
(Kirwan and Coles, 2003). Paper is used for temporary food containment and protection due to its high
permeability and inability to be sealed with heat. Depending on its method of production and packaging
purpose, paper can be found as kraft paper, sulphite paper, grease proof paper, and Glassine or parchment
paper.

x.Paper Board: is a relatively thicker and heavier material than paper. It is widely used as secondary
packaging that is not indirect contact with the food.

• White board is the only paper board advised for primary packaging

• Solid board is a strong and durable paper board, used to package milk, fruit juices and soft
drinks ]

• Chip board is the cheapest form of paper board, made of recycled paper and it is used as
outer layers of food cartons, such as cereals and tea.

• Fibre board is used to ship bulk food due to its strength and resistance to impact scratching
and crushing damage.
xi. Plant Leaves :The packaging of food in leaves is a widespread age long practice in tropical
regions of the world (Ng, 2015). Both fresh and dried leaves are used, although the fresh,
mature and untorn ones are preferred. Leaves commonly used for wrapping food include those
of Thaumatococcus daniellii(“ewe eran” in Yoruba language), Musa paradisiaca, Tectona
grandis (teak), Manihotesculenta (cassava), Thespesia populnea (Portia tree), Marantodea spp.,
and Musa sinensis and the sheaths of maize (Zea mays), cocoyam leaves (Xanthosoma
sagittifolium and Colocasia esculenta) and okpopia leaves (Alchornea laxifora), etc. Adegunloye
et al., (2006) reported that wrapping food in plant leaves may lead to a decrease in the pH
content of the food thereby making it susceptible for micro organism to attack the food
materials whereas crude fibre, ash content and crude protein increased slightly.

2.5 FACTORS TO CONSIDER WHILE MAKING PACKAGING DECISION

i. Cost of packaging

ii. Appearance

iii. Kinds of designs

iv. Convenience

v. Reuse

2.6 HAZARDS AGAINST WHICH PACKAGING SHOULD PROVIDE A DEFENCE

1. Insect Attack, e.g. months in clothing.

2. Mould, e.g. in canned foods, paints.

3. Flavour loss or change.

4. Chemical change, e.g. mental corrosion, coffee rancidity.

5. Moisture Gain and Loss – Many products have an optimum moisture content, e.g. cement,
ceramic paints, frozen foods.

6. Contamination by Dust or Dirt – Clothing, food and fine machinery are obvious examples of
products liable to damage in this way.

7. Pilferage – Loss through pilferage can be quite high-especially if there are many handling
points.

8. Product Loss – Liquids and powders are highly susceptible to loss, e.g. powder leakage, liquid
evaporation.
9. Damage by Mechanical Handling – Most damage occurs in the handling process and, the
more frequently product are handled in the distribution process, the greater is the need for
protection. One of the advantages of the liner rain and other container transport development
is that they will result in less damage through handling. Damaged goods have to be replaced
and are likely to cause loss and inconvenience to seller and purchases. Often slightly damaged
products may not be returned, but may inhibit repeat purchase.

3.0 CONCLUSION

Recent food packaging technology has focused on developing sustainable solutions to reduce
environmental waste and improve food preservation, quality, and safety. These innovations
include edible packaging, smart packaging, biodegradable packaging, nanotechnology, and
plant-based packaging.

In the light of the above findings, the following conclusions were drawn:Packaging has now
become a global perspective. Companies use packaging as an effective marketing tool in the
face of stiff competition, producers use packaging as a means of preserving and protecting a
product from external factors. It is therefore obvious with no doubt that a good packaging
influence customers’ perception of a product. This calls for companies to be more innovative
and creative when developing their packaging strategies in order to ensure adequate protection
of product, ease of transportation and to be ahead of competition. Companies in Nigeria and
other countries should therefore try as much as possible to consider packaging as a valuable
asset when making effective product decisions in order to gain suitable competitive advantage
in their respective industries.

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