1.1 Introduction
Packaging is an essential component of the food system, assuring the safe handling and delivery of fresh and processed food products from the point of production to the end user. Packaging plays a pivotal role in the food processing industry, acting as a bridge between producers and consumers. Beyond mere containment, packaging serves multifaceted functions, encompassing preservation, protection, marketing, and regulatory compliance. Its significance extends across various stages of the food supply chain, from ensuring the safety and quality of products to enhancing their shelf appeal and consumer convenience. Food processing is a fundamental component of the global food supply chain, encompassing a diverse range of activities aimed at transforming raw agricultural materials into safe, nutritious, and appealing products for consumption. From harvesting and cleaning to cooking and packaging, food processing involves numerous techniques and technologies designed to enhance food quality, extend shelf life, and meet consumer demand.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of terms.
1.2 Background of Study
The evolution of packaging in food processing has been influenced by numerous factors, including advancements in technology, changing consumer preferences, and regulatory requirements. Historically, packaging served primarily as a means of containment and protection, but its role has expanded significantly over time. With increasing concerns about food safety, sustainability, and market competitiveness, there has been a growing emphasis on developing innovative packaging solutions that address these challenges while meeting the diverse needs of consumers and stakeholders.
The role of packaging in food processing is just one among many ways of food preservation. As soon as food is packaged, it is set for shipment and marketing. For many food technologists to embark on food packaging, the food technologist must have food knowledge of the technology, materials, labour equipments, capital, research, engineering and management involved in any such food processing establishment. The package purposely protects the product from environmental hazards throughout the period of shelf life (Schoeld and Joseph, 1992).
Packaging plays the important role of a catalyst between the consumer and the product. Products reach and popularity is determined by its entire look and feel. With meterial business booming, the packaging industry too has been catapulted to greater heights with constant changes. Even our traditional food industry expects packaging to perform magic and propel its cuisines on the world’s best selling items list (Boyd and Haper, 1990). Consumers today are also looking for balance between cost and convenience. And the mass production of small sachets seems to be at the forefront in this metail boom. With higher output, reliability of operation and flexibility of size in demand, effective secondary packaging was become important to support. Which is why multi track machines comprising of 10 tracks with outputs of around 500 machines require skilled manpower, proper quality packaging material and suitable post packaging methods? Double and triple head machines too are easier to handle and offer flexibility for smaller batch sizes (Griffin and Sacharow, 1990).
For meeting with the requirements of increasing shelf life the industry has seen an entry of various machinery like the Aseptic pouch packing systems, Retort packing systems and Modified Atmosphere Packing System (MAP). In Aseptic Poch Packing System, a sterile product is packed without the danger of contamination making its increasing shelf span without any needs of a “cool chain” for distribution and storage. This system can make liquid milk available in deficit areas like the North East India States. While in Retort Packing, a product is filled in a retort package and is subjected to post packing sterilization in a retort or autoclave. (Doyle and Mona, 1996). This is mainly thermal process and helps in achieving sterility and long shelf life stability. Retort packages can be distributed and stored at room temperature. Pick fill seal machines using pre-made retort rouches are the biggest beneficiaries of this technology. Both the above packaging machinery requires careful selection of processing method and material in order to achieve the desired results. Of later, commonly sought grocery commodities like sugar, rice, salt, spices are increasingly being projected as brands to all track customers (Carthy Jerome and Williams 1996).
Furthermore, among the groups of packaged, consumer items, food ranks was the highest and thus an entire industry can be instituted purposely for food packaging. As the world is fast advancing technologist must have the knowledge of packaging principles and practices as their meet specific requirements of food in order to retain it's quality through processing, storage and distribution. And to specify what demands the food imposes on the package. Though it's the sole of responsibilities of the packaging specialist to design and manufacture packages. (Mehegan and Sean, 1996) However, in as much as the package physically protects and maintains the quality of the product, appeals and attracts the consumer, it should be within an average economic cost (Mehegan and Sean, 1996).
1.2.1 Background in Packaging of Food
Before World War II packaging was used primarily to surrender and protect products during storage, transportation and distribution. Some packages where designed with esthetic appeal and even for ease of use by the end of the consumer, but package design was typically left to technicians. Since the beginning of the industrial revolution in the mid 18005, they build it and com maximum had prevailed. After World War II companies become more interested in marketing and promotion as a means of enticing customers to purchase their products. (Rosette, 1992). As a result of more manufactures begans to vicro packaging as a way to lure buyers. During mid 1900s, several influence contributed to turn packaging into an integral part of the most companies marketing mix. Consumers become better educated, wealth and expectations generally increased; consequently consumer began to rely much more heavily on manufactured goods and processed foods items. New technologist related to production, distribution and preservatives lead to a massive proliferation in the number and type of products and brand available in the industrialized (Stern, Waltter and Willy, 1981), Thus, packaging become vital means of differentiating items and informing consumers. The importance of consumer packaging was elevated in the United States, during the late 197s, and 1980S. Rapid economic expansion and marked growth warned during the period of forcing consumer to focus increasingly on luring consumer to their product brand at the expanse of the competition. Packaging design become a marketing science. And as a new corporate cost consciousness developed in response to the increased competitive companies began to alter packaging techniques as a way to cut production, storage and distribution expenses (Crift and Scharow, 1972). Furthermore, marketers began to view packaging as a tool to exploit existing product lines by adding new items and pump new life into maturing product.
Today in different parts of the world, due to the fast advancement in science and technology, the role of packaging in wood processing, packaging some foods naturally have efficient primary containers, for example, nut, oranges, eggs etc. Such foods need to be packaged with only secondary outer box, wrap or drum to hold the units together and gives gross protection. Other foods like milk powder, dried eggs and fruits concentrates often will b filled into primary containers such as plastic lines which are then packaged within protective cartors or drums (Ugwnanyi, 1998).
1.3 Statement of Problems
Investigation revealed that since the role of packaging in food processing in Nigeria is the Joy of a food scientist or food technologist in food packaging and can only be complete after introducing a new package, the food technologist or food scientist must cover the following:
- Material specification.
- Product compatibility.
- Distribution cycle.
- Marketing consideration (Ugwuanyi, 1998)
Then after getting all these, it is left for the industries best interest to produce safe food and reach consumers in a manner where its safety is not compromised. To ensure this, the following must be known.
- Cause of food borne diseases, (where the risk in the production chain are the greatest). And the how's protecting the consumer from them.
- Production and packaging methods to ensure food safety for longer periods of time.
- Distribution and storage of food in the supply chain. (Doyle and Mona, 1996).
Another problem is that in the world today, we found out some series of investigation that many people especially Business men, had tried to produced their own food and packaged without the notification of food scientist and food technologist, but they handle succeeded because Government have introduced National Agency for foods and drug Administration and control (which is known as NAFDAC) to work against piracy (stern and Walter (1981).
1.4 Aim and Objectives of Study
The aim of the study is to comprehensively examine the multifaceted role of packaging in the food processing industry and its impact on food safety, quality, sustainability, and consumer preferences. In achieving this aim, the following specific objectives were laid out as follows:
- To analyze the various functions of packaging in food processing, including preservation, protection, marketing, and regulatory compliance;
- To assess the effectiveness of different packaging materials and technologies in maintaining food safety and extending shelf life;
- To investigate consumer perceptions and preferences regarding food packaging attributes such as information transparency, and environmental impact;
- To examine the role of packaging design and innovation in enhancing the competitiveness of food products in the market;
- To explore the challenges and opportunities associated with sustainable packaging solutions in the context of food processing; and
- To propose recommendations for improving packaging practices and addressing emerging issues in the field of food processing.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What are the various functions of packaging in food processing, including preservation, protection, marketing, and regulatory compliance?
- How effective is different packaging materials and technologies in maintaining food safety and extending shelf life?
- What are the challenges and opportunities associated with sustainable packaging solutions in the context of food processing?
- What are the perceptions and preferences of consumer regarding food packaging attributes such as convenience, information transparency, and environmental impact?
- What is the role of packaging design and innovation in enhancing the competitiveness of food products in the market?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
Hypothesis One
- H0: Effective packaging solutions do not significantly contribute to enhancing food safety, extending shelf life, and improving consumer satisfaction in the food processing industry.
- H1: Effective packaging solutions significantly contribute to enhancing food safety, extending shelf life, and improving consumer satisfaction in the food processing industry.
1.7 Significance of Study
This study holds substantial significance for various stakeholders within the food processing industry, including producers, consumers, regulatory agencies, and environmental advocates. Understanding the multifaceted role of packaging in food processing is crucial for addressing contemporary challenges and capitalizing on emerging opportunities in the field.
- Food Safety and Quality Assurance: By elucidating the impact of packaging on food safety and quality, this study can guide producers in implementing effective packaging strategies to mitigate risks and ensure compliance with regulatory standards.
- Consumer Satisfaction and Market Competitiveness: Insights into consumer preferences regarding packaging attributes such as convenience, sustainability, and information transparency can empower producers to tailor their packaging designs to meet market demands, thereby enhancing consumer satisfaction and competitiveness.
- Sustainability and Environmental Impact: By evaluating the environmental footprint of different packaging materials and technologies, this study can inform decisions aimed at reducing resource consumption, minimizing waste generation, and promoting sustainable practices throughout the food supply chain.
- Policy Development and Regulatory Compliance: Findings from this study can inform policymakers and regulatory agencies in developing evidence-based regulations and guidelines governing food packaging materials, labeling requirements, and waste management practices.
Finally, the findings of the research will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.8 Scope of the Study
The role of packaging in food processing in Nigeria is the Joy of a technologist in food packaging can be complete after introducing a new package, only the food scientist or food technologist can be able to cover the following four basic areas.
- Material specification
- Product compatibility
- Distribution cycle
- Marketing consideration (Ugwuanyi, 1998)
1.9 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
1.10 Definition of Terms
Packaging:
It refers to the materials and processes used to enclose, protect, and present food products throughout the supply chain, encompassing containers, wrappers, labels, and auxiliary components.
Food Processing:
It involves the conversion of raw agricultural materials into consumable food products through various mechanical, thermal, or chemical processes, including cleaning, sorting, cooking, and packaging.
Preservation:
It is the action of maintaining the quality, safety, and freshness of food products over time by inhibiting microbial growth, enzymatic reactions, and oxidation through appropriate packaging techniques.
