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REPORT ON

PACKAGING OF FRESH FRUITS AND VEGETABLES FOR EXPORTS

I INTRODUCTION

In today’s competitive world, packaging plays a crucial role in creating value

added consumer friendly, self-selling packs. In the global scenario governed by WTO, it is

imperative for us to upgrade the ackaging !tandards to be at par with the world’s best.

Optimum cost through innovative latest technologies to meet the re"uirements of Indian as

well as International consumers demand is the other important criteria.

In the horticultural sector of the world, India is the largest producer of fruits #$%

million tones& with a global share of over '() and second largest producer of vegetables

#*( million tones& with a global share of over '+). Inspite of all these achievements,

about ( to () of the produce is lost annually due to lack of ade"uate infrastructure and

less use of modern post harvest technologies. resh horticultural produce has limited shelf

life ranging from a few hours to few weeks at ambient conditions. ackaging is re"uired

not only for food preservation and protection but also for safe transportation of products

during storage and handling. Increasing e/ports and stringent e/port market needs have

also influenced the packaging trend.

In view of the above Indian Institute of ackaging has undertaken this pro0ect on

behalf of 1231 to prepare e/isting ackaging !tandards for fresh fruits and vegetables

on the basis of scientific criteria and internationally accepted norms.

The Indian Institute of ackaging is thankful to 1231 for giving an opportunity

to undertake the pro0ect.





--

II. TERMS OF REFERENCE

The pro0ect has been undertaken with the following ob0ectives.

'. !tudy and analysis of the currently adopted consumer and bulk packaging systems

for e/port of selected varieties of fruits and vegetables. 3ata on the present

packaging systems would be collected by discussions with the e/porters #4umbai

based& and officials of 1231.

. To suggest improvements5modifications in the present packaging systems.

. To develop suitable consumer packages #any two capacities& for selected fruits and

vegetables taking into consideration the shelf life of the produce.

$. To prepare to $ alternative prototypes and conduct shelf life of the same.

+. 6ased on the results of the studies, to recommend the suitable systems5alternates

%. To develop to $ functional packages for bulk distribution of selected varieties of

fresh fruits and vegetables for e/ports. !uitable nos.5weight of fresh produce will

be considered depending upon the commercial re"uirements.

7. To develop suitable transport packaging systems to hold suitable no. of consumer

packs of selected fruits and vegetables.

*. To discuss the alternate consumer and bulk packaging systems with officials of

1231 and the e/porters before finalisation.



--

8. To work out the placement pattern of the above prototypes for stowage on a I1T1

cargo pallet and 29:O pallets. or products considered for sea transportation,

placement pattern in a refer multimodal container would be considered.

'(. To finalise the recommended packaging systems and to draw up specification

details for the recommended packaging system.

''. To draw-up the final report supported by drawings and prototypes.

Note: or designing the prototypes air transportation will be considered. ;owever, there

may be some produce from the selected varieties, which may re"uire to be

considered for e/port by sea as well.





-$-

III. PRODUCT COVERAGE

A) FRESH FRUITS AND VEGETABLES FOR BULK PACK DEVELOPMENT

a) FRUITS b) VEGETABLES

Orange <reen =hillies

=ustard 6rin0al

=urry powder

1rbi

apadi

>antola

Tindola

6ottle gourd

?am

otatoes

B) FRESH FRUITS AND VEGETABLES FOR CONSUMER PACK

DEVELOPMENT



=ustard apple 6rin0al

@ychee =urry leaves

1rbi

apadi

>antola

Tindola

6rocoli, =elery

6russels sprout

=herry tomatoes

otatoes



-+-

C) TRANSPORT PACK FOR CONSUMER PACKS



=ustard apple 6rin0al

@ychee =urry leaves

1rbi

apadi

>antola

Tindola

6rocoli, =elery

6russels sprout

=herry tomatoes

otatoes





-%-

IV. PRESENT PACKAGING SSTEM:

!) ORANGES

Oranges are placed in moulded pulp trays with cavities for

individual oranges. 2ach tray contains about (5+5( oranges depending

upon the siAe. our to five such trays are placed in a corrugated fibreboard

bo/.

") CUSTARD APPLES

=ustard apples are packed in -ly =6 bo/es of :!= type or 2!

#2/panded olystyrene& bo/es. The capacity of the bo/ is kg. The fruits

are placed in one layer inside the bo/ and depending upon the siAe the

number of fruits vary. The bo/ is closed by application of pressure

sensitive tape.

#) LCHEE

@ychees are graded, weighed and packed in plastic punnets of +(

grams capacity. * nos. of punnets are placed in a =6 bo/ #One piece tray

type& with ventilation holes. The capacity of the bo/ is about $kgs. @ychees

are also packed in -ly =6 bo/es of :!= type of capacity kg. These

bo/es are then put in cold storage till dispatch. rom cold store to airport,

the lychee bo/es are transported in refrigerated van. or e/port the

transportation is by air.



-7-

$) VEGETABLES

Begetables like green chillies, brin0al, papadi, kantola, tindola,

bottle gourd are packed in -ly or +-ly =6 bo/es with ventilation holes

depending upon the capacity. The capacity of bo/ varies from +kg to 7kg to

'( kg. <enerally the bo/ is lidded type #((%& but at times for some

vegetables :!= #(('& bo/ is also used. In case of green chillies the

different varieties e/ported are <-$, >iran and Cawla, while the different

varieties of brin0al e/ported are black beauty, pink rawaya. In case of bottle

gourds, they are wrapped in tissue paper and then placed in the =6 bo/.

Tindola are also packed in woven sacks of the capacity of + kg to 7 kg.

Begetables like arbi are packed in capacity of +kg and yam are

packed in capacity of '(kg to '+kg in gunny bags.

=urry leaves are packed in plastic pouches of (gm capacity with

ventilation holes and then placed in -ly =6 bo/. The capacity of the

bo/ is kg. In some cases loose curry leaves are packed in the same bo/.

1ll the above vegetables are e/ported by air.

The different varieties of potatoes e/ported are >uffri 6ahar, >uffri

@ocker and >uffri 6adshah. The potatoes are packed in ;essian bags #Cute

bags& of the capacity of + kg. The bags used are generally hand stitched

and the final stitching is done in such a manner that there is no space and

scope for the movement of the product within the pack. Two corners of the

open end of the bag when stitched are used as handles while loading and



-*-

unloading. The potatoes are e/ported by sea as containeriAed cargo in both

general purpose as well as refer containers.

or vegetables like brocolli, celery, 6russels sprout and cherry

tomatoes, since the e/port is negligible, the current packages were not

available.

The currently used fruits and vegetable bo/es were tested in the

laboratory and the results are given in 1nne/ure D I.





-8-

V. DEVELOPMENT OF PACKAGES BASED ON INTERNATIONAL

STANDARDS

=onsumer5bulk packages were developed based on International !tandards,

making reference toE

'. 4anual on the packaging of fresh fruits and vegetables by International

Trade =entre, 9F=T135<1TT #'8** edition&

. <uide to food transport-fruits and vegetables. #4ercentla ublication '8*8&

:ecommendations are based on 9F52=2 and O2=3 !tandards, which are

covered in the above publications.

While selecting the packaging materials and packages new type of

packaging materials with ability to add value to the product and which are

eco- friendly and economic were considered. !ome of these are 2T

punnets with lid, 2! tray stretch wrapped, leno5raschel5net bags andmoulded 2! bo/ with lid.



-'(-

VI. DEVELOPMENT OF DIRECT BULK PACK

The different bulk packs considered areE

=6 bo/es

Cute5@eno5Fet bags

A) CFB %CORRUGATED FIBRE BOARD) BOX

The direct bulk packs are developed from corrugated fibre board as per the

international practice taking into consideration the following factors.

• Fet weight of the containers

• Fature of the fruits5vegetables

• !tacking during transportation

• 4ode of transportation

The different bo/ styles considered for all fruits and vegetables areE

• :!= #(('& #3rawing Fo.'&

• Telescopic #(((& #3rawing Fo. &

• Telescopic #((%& #3rawing Fo. &

• Telescopic #('& #3rawing Fo. $&

The 0oints of the bo/es are without staples. <lued 0oints are recommended. The

telescopic styles offer good compression strength to the bo/.

The bo/es are erected by folding the bottom flaps and by application of

pressure sensitive tape.

hotographs no.',,,$,+,%,7,*,8,'(,'',',','$,'+,,,+,%.



-''-

or working out the dimensional details for direct bulk pack, the fresh

fruits and vegetables considered areE

F&'(t

Orange

=ustard apple

@ychee

Ve*etab+e

<reen chillies

6rin0al

=urry leaves

1rbi

apadi

>antola

Tindola

6ottle gourd

?am

otatoes

The above fresh fruits and vegetables have short shelf D life and therefore

e/ported by air. ;owever potatoes are e/ported by sea in refrigerated multimodal

containers.

Bolume utiliAation in a refrigerated container is an important aspect and is

considered for arriving at dimensional details of the direct bulk packs. Optimum

utiliAation of space in a container offers freight advantage.

3imensional details are also based on modularity with two 2uro pallets of

standard dimensions '(( mm / '((( mm and '(( mm / *(( mm. 1s far as



-'-

possible an attempt has been made to standardise the bo/ dimensions for various

fruits and vegetables.

The recommended dimensional details of the direct bulk packs are given in

1nne/ure-II

In case oranges, the bo/ design is based on the one, which is currently

followed internationally. The bo/ design is telescopic #((&. or placement of

Oranges inside the bo/, two alternates are considered.

a) Bo, (t /o'+0e0 1'+1 t&a2:

4oulded pulp trays with cavities to hold individual orange are used.

3epending upon the siAe of the orange, moulded trays are made to suit each siAe

and therefore the number of oranges per tray may vary. 2ach bo/ is meant to hold

about '+ >gs of oranges. 3epending upon the siAe5number of oranges, $ to +

layers of trays are packed per bo/. #3rawing Fo. +, hotograph Fos. * G 8 &

b) Bo, (t +otte0 1a&t(t(o3:

!lotted partitions of corrugated fibre board are placed inside the bo/ and

individual oranges are placed in each slot. Individual layers are separated

by =6 plates. 1s in the above case the number of oranges5number of

layers vary depending upon the orange siAe. 2ach bo/ is meant to hold

about '+kg. of oranges. #3rawing Fo. %, hotograph Fo. ( G '&

6esides =6 bo/es, 2/panded olystyrene #2!& bo/ has also been

considered for packaging of custard apple. #hotograph Fo. $&



-'-

CLOSURE AND REINFORCEMENT

The :!= bo/es are to be closed by folding the top flaps and by application

o pressure sensitive tape. The telescopic bo/es are closed by placing the lid on top.

or reinforcement, the bo/es are to be provided with two heat sealable synthetic

straps.

SPECIFICATIONS

The bo/ specifications are drawn up with respect to bo/ style, dimensions,

type of fluting, grammage of board, bursting strength of the board.

The type of ventilation to be provided has also been indicated. The

specification details are given in 1nne/ure III - 1 to 1nne/ure III D ;.

The specification details of pressure sensitive tape and reinforcement strap

are given in 1nne/ure-IB.

The specification details for orange packs drawn up are given in 1nne/ure

B-1 G 1nne/ure -B-6.

The specification details for partitions, separator plates are given in

1nne/ure - BI.

The specification details for 2/panded olystyrene bo/ for custard apple

are given in 1nne/ure D BII.

B) 4UTE 5LENO 5NET BAGS

The following direct bulk packs were also developed for potatoes based on

the results of the simulated laboratory transport worthiness tests.

'& Cute bags

& @eno bags

The bags made from the above materials were filled with potatoes and the

mouth of the bag was closed by stitching. The "uantity packed per sack was



-'$-

+ kg. Transportworthiness tests indicated that the performance of 0ute bags and

leno bags were satisfactory. Fo damage to the bags nor to the product was

observed.

The stack load test also indicated that at the end of $( days about ')

spoilage occurred in 0ute bags and *) spoilage occurred in leno bags respectively.

The specification details have been drawn up w.r.t. to 0ute and leno bags and are

given in 1nne/ureBIII-1 and 1nne/ure BIII-6 respectively.

Cute, @eno and Fet bags were also developed for packaging of arbi and

yam. The "uantities packed were '(kg and '+kg. The specification details have

been drawn up and are given in 1nne/ure IH-1 to 1nne/ure IH- respectively.

hotograph Fos. '%, '7, '*, '8, (, ', 7.



-'+-

VII. PALLETISATION AND CONTAINERISATION 6 DIRECT BULK PACK

4ost of the fruits and vegetables are transported by air. The packages are stored or

transported as a pallet load. To ma/imiAe savings in distribution costs, pallet loads should

be established as soon as possible in the distribution chain and remain unbroken as long as

possible.

or international trade the I!O has specified two standard dimensions as the

primary handling unit siAe, these areE

a& '(( / '((( mm

b& '(( / *(( mm

The above two pallet siAes are used for distribution of fresh fruits and vegetables

within 2urope as well as for transportation of produce arriving unpalletised from

2uropean seaports and airports to its 2uropean destination.

The other mode of transportation, specially for potatoes could be by sea. In case of

sea transportation, the bulk pack of potatoes are sent as containeriAed cargo either in

refrigerated containers, ordinary general purpose containers with one door kept open for

air circulation or star vent containers in which fans are fitted inside the container for air

circulation. The standard internal dimensions of a ( ft refrigerated containers areE

+%$ / ++ / ++ mm.

The developed bo/es when stoved inside a sea container or when placed on a pallet

have dimensions modular5suitable to the pallet or container i.e. the bo/es utiliAe ma/imum

space to give freight advantage.

1nne/ure H gives the palletisation details for the developed direct bulk packs.

1nne/ure HI gives the containerisation details for the direct bulk packs developed for

potatoes.





-'%-

VIII. SHELF-LIFE STUDIES

!helf-life studies were carried out in the laboratory for development of consumer

packaging systems.

The selected fruits and vegetables were actually packed in alternate consumer

packs considered as given earlier in the report.

The consumer packages were e/posed to room conditions of about 7°= and %+)

:;. The fle/ible pouches as well as plastic punnets were provided with ventilation holes

to enable the fresh produce to respire. The product was assessed for its freshness by visual

observations and by checking loss in weight5moisture content. The observations are given

in 1nne/ure HII-1 to 1nne/ure HII-4.

ANALSIS

rom the observations recorded in 1nne/ure HII-1 to 1nne/ure HII-4, an

analysis is made to determine the shelf-life of fresh fruits and vegetables at ambient

conditions.

a) G&ee3 C(++(e

rom 1nne/ure HII-1 it can be seen that when green chillies are left

unpacked, there is rapid moisture loss and the product has a shelf-life of three dayswith a moisture loss of '%.$8) at the end of days.

<reen chillies when packed in @32 or pouches with perforations have

shown to give a shelf-life of + days with moisture loss of about ''.87). Thismoisture loss results in drying G shriveling of the produce. ;owever spoilage of

produce was observed due to fungus growth of the stalks of the chillies.

b) B&(37a+

rom 1nne/ure HII-6, it is observed that brin0al without any packing havea shelf-life of days with moisture loss of '(.*') and the end of days. This

moisture loss resulted in drying and shriveling of the product.

When brin0als are packed in @32 or pouches with perforations and

2! tray stretch wrapped, a shelf-life of + days is achieved with moisture loss of

'(.*7) and '(.7$) respectively. This moisture loss resulted in drying and

shriveling of the produce.



-'7-

8) C'&&2 Lea9e

rom 1nne/ure HII-=, it can be seen that curry leaves without any

packaging have a shelf-life of $ days with a moisture loss of 8.*) at the

end of $ days. The moisture loss resulted in drying of the produce.

When packed in @32 or pouches with perforations curry

leaves give a shelf-life of +days with moisture loss of *.7+). The moisture

loss resulted in drying and shriveling of the produce.

0) A&b(

rom 1nne/ure HII-3 it can be seen that arbi without any packaging have a shelf-life of % days with a moisture loss of about 7.*)

When packed in @32 or pouch with perforations a shelf-life of

about '( days can be achieved with a moisture loss of about 7.8) at the

end of '( days. !poilage is due to drying of the product.

e& Pa1a0(

rom 1nne/ure HII-2 it can be observed that papadi without packaging has a shelf-life of days with considerable moisture loss of

'%.*') at the end of days. There is also change in colour of the product

to pale yellow as well as shriveling.

When papadi is packed in @32 or pouches with perforations

and 2! tray stretch wrapped a shelf-life of about $ days is achieved with amoisture loss of about '.+*) and '.7') respectively at the end of $ days.

;owever when papadi is packed in plastic punnets a shef-life of days is

achieved with a moisture loss of about '(.+*) at the end of days.

It was observed that losses above '() moisture led to drying of the

produce and colour changes from green to yellow. In some packs, though

the moisture loss is low, decay of the produce is observed due toaccumulation of water.

) Ka3to+a

rom 1nne/ure HII- it can be seen that when kantola is left

unpacked there is a rapid moisture loss and the product has a shelf-life of

only days with a moisture loss about '7.8) at the end of days.



-'*-

When packed in @32 or pouches with perforations and 2!tray stretch wrapped, kantola gives a shelf-life of $ days with moisture loss

of about '7.$8) and +.*') respectively at the end of $ days.

When kantola is packed in plastic punnets a shelf-life of days is

achieved with moisture loss of about '7.+%) at the end of days.

It was observed that in 2! tray stretch wrapped though themoisture loss is less compared to the other types of pack, there was

accumulation of water droplets within the package which decayed the

produce thus making the produce unsaleable.

*) T(30o+a

rom 1nne/ure HII-< it can be seen that tindola without any

packaging has a shelf-life of days with moisture loss of about '7.$').

When packed in @32 or pouches with perforations and plastic

punnets a shelf-life of $ days can be achieved with moisture loss of '%.(+)

and '7.+*) respectively at the end of $ days.

Tindola when packed in 2! tray stretch wrapped a shelf-life of +

days can be achieved with a moisture loss of 7.%) ;owever there isaccumulation of droplets within the package which decayed the produce

making it unsaleable.

) B&o8o++(

rom 1nne/ure HII-; it can be seen that when the produce is left

unpacked there is rapid moisture loss and the product has a shelf-life of days with a moisture loss of about '7.+).

6rocolli when packed in @32 or pouch with perforations has ashelf-life of days with moisture loss of about '%.88) at the end of days.

Individually stretch wrapped brocolli give a shelf-life of $ days withmoisture loss of about '(%).

It was observed that losses above '() moisture content led to

change in colour and shriveling of the produce.



-'8-

() Ce+e&2

rom 1nne/ure HII-I it can be seen that when celery is left

unpacked, there is rapid moisture loss of '8.7) at the end of days.

When celery was packed in @32 or pouch with perforations

and bunches were wrapped in stretch film of food grade B= a shelf-life of

$ days and days was achieved with moisture loss of about '.+) and

.(8) respectively. The moisture loss led to shriveling of the product.

7) B&'e+ 1&o't

1nne/ure HII-C indicates that without any packaging, the shelf-lifeof 6russels sprout is days with moisture loss of about '%.7'). When

packed in @325 pouch with perforations, plastic punnet and 2! traystretch wrapped, a shelf-life of around $ days is achieved with a moisture

loss of '%.+), '7.*) and .*+), respectively. The spoilage of the

product is due to moisture loss and shriveling of the product.

;) Ce&&2 To/atoe

rom 1nne/ure HII-> it can be seen that without any packaging,the shelf-life of =herry tomatoes is days with a moisture loss of about

7.7). Whereas when packed in lastic punnets and 2! tray stretch

wrapped , the shelf-life is about + days with moisture loss of about '.%)and $.($) respectively at the end of + days.

When =herry tomatoes were packed in @325 pouch with perforations shelf-life of about $ days was achieved with moisture loss of

about $.(*) and the end of $ days.

+) Potatoe

The shelf-life studies of potatoes were carried in the following five

alternate packaging materials.

'. Cute 6ag - ' kg.

. :aschell 6ag - ' kg.. Fetlon 6ag - ' kg.

$. @eno 6ag - + kg.

+. Fet 6ag - + kg.



The shelf-life studies were carried out with ' kg and + kg. bags.

-(-

The bags were filled with potatoes and closed in a suitable manner,

either by stitching or by knotting. The filled packs were e/posed to ambientconditions for a period of %( days. !amples were drawn from each lot once

in '+ days.

The observations were made on the following parameters at every

withdrawal.

• @oss in weight

• Observations on spoilage

• !prouting

• 6lackening

• 3ecaying

The percentage of spoilage at each stage with respect to above along

with the percentage loss in weight is given in 1nne/ure HII-@ and

1nne/ure HII-4.

1nne/ure HII-@ indicates that the end of %( days the moisture loss is

high in 0ute bags #'*)& as compared to raschell bags #'%)& and netlon bags #'+)&.

The results with respect to spoilage are high in case of Cute bags #%8)&

as compared to raschell bags #%%)& and netlon bags #%+)&.

1nne/ure HII-4 indicates that at the end of %( days the moisture loss

in @eno bags and Fet bags is ') and 8) respectively.

With respect to spoilage also the results are high in case of @eno bags

when compared to net bags.

1nne/ure HIII indicates the shelf-life of fresh vegetables e/cept

potatoes at the ambient storage conditions in different packaging materials.







-'-

IX DEVELOPMENT OF CONSUMER PACKS

3iscussion with the e/porters and 1231 reveal that so far there has been

negligible e/ports of fruits and vegetables in consumer packs from India, and therefore

no consumer packaging system for e/ports e/ists.

The following fruits and vegetables were considered for developing consumer

packs of different capacities.

F&'(t Ve*etab+e

Orange D'kg. <reenchillies - +( gms.5+(( gms.

@ychee-kg5$kg. 6rin0al small - +( gms.5+(( gms.

=urry leaves D ( gms.1rbi D +( gms.5+(( gms.

apadi D +( gms.5+(( gms.>antola D +( gms.5+(( gms.

Tindola D +( gms.5+(( gms.

6rocolli D +( gms.5$(( gms.=elery D (( gms.

6russels spout - +( gms.

=herry tomatoes D +( gms.

otatoes D 'kg.5+kg.

!. GREENCHILLI5BRIN4AL5ARBI5CURR LEAVES5PAPADI5KANTOLA5BROCOLLI5BRUSSELS SPROUT5 CHERR TOMATOES AND LCHEES

The alternate consumer packs considered areE

a) P+at(8 Po'8

The fle/ible heat sealable pouch is a three5four side sealed pillow pouchwith ventilation holes. The pouch material recommended is @ow 3ensity

olyethylene #@32& or olypropylene #& as it offers good printability,

strength, permeability and visibility.

b) P+at(8 P'33et (t L(0

1 plastic punnet with lid made of 2T is suggested as the materialis stronger than that of the punnets used currently. The punnets are also

provided with a locking system so that the lid firmly sits on the tray and

there are no chances of it opening out.--



8) EPS T&a25St&et8 &a11e0

The vegetables are placed on a moulded e/panded polystyrene tray

and the tray is wrapped with a cling film.

0) St&et8 <&a11e0

Begetables like brocolli were individually stretch wrapped using

cling film. =elery was stretch wrapped in bunches.

#hotograph Fo. to hotograph Fo.+.&

".) POTATOES

1lthough potatoes are not e/ported in small capacity bags from India, there

appears to be a good scope for consumer packs in overseas countries D 'kg and+kg . The different packaging materials considered are.

a) He(a3 Ba* 6 !;*

It is a single warp plain weave 0ute fabric manufactured in varying weightand width.

8) Ra8e+ ba* 6 !;*

:aschel bags are made from ;32 and are produced by interlacement on

the knitting machine. They are totally seamless. #hotograph Fo. +&

8) Net+o3 ba* 6 !;* = >;*.

These are e/truded woven net bags made from Fylon and closed byknotting one end. These bags have the feature to stretch to accommodate all siAes

and shapes of produce. #hotograph Fo. ++&

0) Le3o ba* 6 >;*.

@eno bags are made from polypropylene on a circular weaving loom. @eno

is a kind of weaving in which the ad0acent warp tapes are twisted aroundconsecutive weft tapes to form a spiral pair effectively locking each weft in place.

#hotograph Fo. +$&

--



#. ORANGES

!o far there has been no e/ports of oranges in consumer packs from Indiaand therefore no consumer packaging system for e/ports e/ists. The alternate

consumer packs considered and developed for oranges areE

a) P+at(8 Net

1n e/truded plastic tubular net to contain % nos. #' kg& oranges is formed

into a bag by knotting at both the ends. #hotograph Fo. +7&

b) EPS T&a2 -St&et8 &a11e0

!i/ oranges are placed on a moulded e/panded polystyrene rectangular trayand the tray is stretch wrapped with a cling film. #hotograph Fo. +*&

8) Mo'+0e0 P'+1 T&a2

1 rectangular shaped moulded pulp tray with cavities to hold si/ oranges isused. One orange per cavity is placed. The filled tray is stretch wrapped with a

cling film. #hotograph Fo. +8&

0) Ra8e+ Ba*

1 raschel bag is used to contain si/ nos. #'kg& of oranges. #hotograph Fo. +%&

$. LCHEES

@ychees are packed in =6 bo/ of :!= style. The bo/ capacity rangesfrom kg to $kg. #hotograph Fo. %(&





-$-

X. FEATURES AND SPECIFICATIONS OF THE SUGGESTED CONSUMER PACKAGING MATERIALS.

A) FEATURES

!) P+at(8 Po'8

The fle/ible heat sealable pouches are provided with a number of holeswhich allows the air to circulate in and around the pack and help in prolonging the

shelf-life of the fresh produce.

") P+at(8 P'33et (t +(0

unnets are clean bright containers which offer product visibility. ;oles provide ventilation and circulation of air thereby retaining the freshness of the

produce. The containers are light weight, stackable and recyclable.

#) EPS T&a2

These trays are clean, neat in appearance and light in weight. They give a

cushioning effect to the products packed inside. The trays can be easily moulded inany siAe and shape. The materials used can be easily cleaned, re-used and is also

recyclable.

$) St&et8 F(+/5C+(3* F(+/

The stretch film is a transparent film with the property of clinging to the packed product when stretch wrapped. It can be used without application of heat.

The film is semi-permiable and allows e/change of gases for respiration of the

produce

>) 4'te Ba*

The mesh of the fabric helps in providing ventilation to the product. Cute bags can be made in to any shape and siAe by machine or hand stitching. The

nature of the fabric allows usage of hooks #which is the normal practice in India

during loading and unloading& without much damage to the material and hence it is preferred by the e/porters.



-+-

;owever, the disadvantages of 0ute are that it can easily get infested and

decayed and is not very hygienic in nature. In the developed countries 0ute is not preferred because of such problems associated with it.

?) Le3o 5Ra8e+ 5Net ba*

1ll the three types of bags provide good aeration and strength. The bags are

resistant to moisture, fungal and insect damage. These bags are soft and pliable and

provide visibility to the product packed inside. The materials from which the bagsare made do not impart odour to the product packed inside. They have colourful

look and are available in different siAes. These bags are recyclable and reusable.

6y allowing the air to circulate in and around the pack and by keeping fliesand insects away, these bags prolong freshness and shelf-life of the fruits and

vegetables. They also eliminate pack condensation thereby preventing spoilage andwastage.

6y allowing clear visibility of contents and enhancing the natural coloursof fresh produce they make for a colourful point of sale display.

@) Mo'+0e0 P'+1 T&a2

The product is made from recycled material and is eco-friendly. The

produce is placed in individual cavities, so that abrasion and bruising during

transport is avoided. The tray also provides a cushioning effect to the produce.

The dimensional details of consumer packs are given in 1nne/ure HIB-1 to

1nne/ure HIB-F

B) SPECIFICATION DETAILS

The specification details of the suggested consumer packaging materialsare given in 1nne/ure- HB.





-%-

XI. A. DEVELOPMENT OF TRANSPORT PACK FOR CONSUMERPACKS.

or the transportation of developed consumer packs, outer bo/es have beendeveloped to hold a suitable numbers of consumer packs.

The transport bo/es are developed from corrugated fibre board as per theinternational practice, taking into consideration the following factors.

• Fature of the produce

• Fet weight of contents

• !tacking during transportation

• 4ode of transportation

• 4odularity with 2uro pallets.

The dimensional details of the transport packs are given in 1nne/ure HBI-

1 to 1nne/ure HBI- 4.

The placement patterns of consumer packs for the different products aregiven in 1nne/ure-HBII

The various alternates considered areE

!. GREEN CHILLES

a) F+e,(b+e P+at(8 Po'8

The bo/ styles considered are :!= #(('&, Telescopic #((&, #((%& and

#('&. ( consumer packs of +( gm. capacity are placed in / / + pattern and'% consumer packs of +((gm. capacity are placed in / / $ manner. The layers

of consumer pack are separated by a =6 plate.

". BRIN4AL %SMALL)


The bo/ style considered are :!= #(('&, Telescopic #(((&, #((%& and#('&. The placement pattern of eight consumer packs of +( gm. and +(( gm.



capacity inside the bo/ is in / / manner respectively. The layers of consumer

packs are separated by a =6 plate.

-7-

b) P+at(8 P'33et (t L(0

* plastic punnets of +( gm. and +(( gm. capacity are packed in one layer

inside a =6 one-piece, tuck D in D type bo/ which is tray type.

8) EPS T&a2 St&et8 <&a11e0

The bo/ styles considered are :!= #(('&, Telescopic #(((&, #((%& and#('&. * consumer packs of +( gm. are placed in / / manner. The two

layers are separated by a =6 plate.

#. CURR LEAVES


'(( pouches of ( gm. capacity are placed one above the other in an outer =6 bo/ of :!= #(('& type.

$. ARBI


The bo/ styles considered are :!= #(('&, Telescopic #(((&, #((%& and#('&. ( consumer packs of +( gm. capacity are placed in / / + manner and

'( consumer packs of +(( gm. capacity are placed in / ' / manner. The layers

are separated by =6 plates.

>. PAPADI


The bo/ styles considered are :!= #(('& and Telescopic #(((&, #((%&and #('&. '% consumer packs of +( gm. capacity are placed in / / $ pattern

and * consumer packs of +(( gm. capacity are placed in / / manner. The

layers are separated by =6 plates.

b) P+at(8 P'33et (t L(0



* plastic punnets of +( gm. and +(( gm capacity are packed in one layer

inside a one-piece, tuck D in D type bo/, which is a tray type.

-*-


The bo/ styles considered are :!= #(('&, Telescopic #(((&, #((%& and

#('&. * consumer packs of +( gm. are placed in / / manner. The two


?. KANTOLA


The bo/ style considered are :!= #(('&, Telescopic #(((&, #((%& and#('&. $ consumer packs of +( gm. capacity are placed in / / $ and '%

consumer packs of +(( gm. capacity are placed in / / $ manner. The layers are

separated by =6 plate.

b) P+at(8 P'33et (t L(0

* plastic punnets of +( gm. and +(( capacity are packed in one layer inside a one-piece, tuck D in D type bo/ which is tray type.



#('&. * consumer packs of +( gm. are placed in / / manner. The twolayers are separated by a =6 plate.

@. TINDOLA


The bo/ style considered are :!= #(('&, Telescopic #(((&, #((%& and#('&. $ consumer packs of +( gm. capacity are placed in / / $ and '%

consumer packs of +(( gm. capacity are placed in / / $ manner. The layers are

separated by =6 plate.

b) P+at(8 P'33et (t L(0



* plastic punnets of +( gm. and +(( capacity are packed in one layer

inside a one-piece, tuck D in D type bo/ which is tray type.

-8-



#('&. * consumer packs of +( gm. are placed in / / manner. The two


. BROCOLLI


% pouches of +( gm. capacity are packed in one layer inside a :!= #(('&or Telescopic #(((&, #((%& and #('& type bo/.

b) St&et8 <&a11e0 %I30(9(0'a++2)

% nos. of individually stretch wrapped brocolli of capacity +( gm. and *

nos. of individually stretch wrapped brocolli of $(( gm. capacity are packed in one

layer inside a :!= #(('& or Telescopic #(((&, #('& type bo/.

. CELER


The bo/ style considered are :!= #(('&, telescopic #(((&, #((%& and#('&. * consumer packs of (( gm. capacity are placed in a outer transport pack

in / / manner.

b) St&et8 <&a11e0 (3 B'38e

* stretch wrapped bunches of celery of (( gm. capacity are placed in a

outer transport pack which is a =6 bo/ of :!= #(('& or telescopic #(((& and#('& style. The placement pattern of consumer pack in the transport pack is ' / $

/ manner.

!. BRUSSELS SPROUT




8 consumer packs of +( gm. capacity are placed in / / ' manner in a

outer transport pack which is a =6 bo/ of :!= #(('& or telescopic #(((&,#((%& or #('& style.

-(-

b) P+at(8 P'33et (t L(0

* plastic punnets of +( gm. capacity are packed in one layer inside a one

piece tuck-in-type bo/ which is tray type.

8) EPS t&a2 St&et8 &a11e0


#('&. * consumer packs of +( gm. 1re placed in / / manner. The two


!!. CHERR TOMATOES


8 consumer packs of +( gm. capacity are placed in / / ' manner in a

outer transport pack which is a =6 bo/ of :!= #(('& or telescopic #(((&,#((%& or #('& style.

b) P+at(8 P'33et (t L(0

* plastic punnets of +( gm. capacity are packed in one layer inside a one

piece tuck-in-type bo/ which is tray type.

8) EPS t&a2 St&et8 &a11e0


#('&. * consumer packs of +( gm. 1re placed in / / manner. The two


!". POTATOES

a) 4'te 5Ra8e+ Ba* %! ;*.)



The transport pack is developed to hold % bags #Cute or :aschel&. The

transport pack is a one piece tuck-in-type style. The bags are to be placed flat

inside the bo/ in / / ' manner. The bo/ is provided with ventilation holes.

-'-

b) E,t&'0e0 P+at(8 T'b'+a& 3et ba* %Net+o3 Ba*) %! ;*.)

The bo/ style considered are :!= #(('&, Telescopic #(((&, #((%& and

#('&. The placement of eight consumer packs inside the bo/ is in / /

manner. 2ach consumer pack is separated by use of =6 partisions. The two layers

are separated by a =6 plate.

1s regards +kg packs there does not appear to be any need to have another

transport pack. They can directly be stacked on the pallet for transportation

!#. ORANGES

a) Ra8e+ Ba* %! ;*.)

The transport pack is developed to hold % bags #Cute or :aschel&. Thetransport pack is a corrugated fibre board bo/ which is of one piece tuck-in-type

style. The bags are to be placed flat inside the bo/ into / / ' manner. The bo/

is provided with ventilation holes.

1s regards +kg packs there does not appear to be any need to have another

transport pack. They can directly be stacked on the pallet for transportation

b) E,t&'0e0 P+at(8 T'b'+a& 3et ba* %Net+o3 Ba*) %! ;*.)

The bo/ style considered are :!= #(('&, Telescopic #(((&, #((%& and#('&. The placement of eight consumer packs inside the bo/ is in / /

manner. The two layers are separated by a =6 plate.

8) EPS T&a25P'+1 T&a2 t&et8 &a11e0 %! ;*.)

The bo/ style considered are :!= #(('&, Telescopic #(((&, #((%& and#('&. The placement of * consumer packs inside the bo/ is / / manner. The

two layers are separated by a =6 plate. #3rawing Fo. 7 to '+&

CLOSURE AND REINFORCEMENT OF TRANSPORT PACKS



The :!= #(('& style bo/es are closed by folding the top flaps and by application

of pressure sensitive tape. The telescopic bo/es are closed by placing the lid on top. The

bo/es are reinforced with two synthetic straps.

--

XI. B SPECIFICATIONS DETAILS OF TRANSPORT PACK FOR

CONSUMER PACKS

The bo/ specifications are drawn up with respect to bo/ style, dimensions,type of fluting, grammage of board, bursting strength, burst factor and cobb value

of the board and compression strength of the bo/. The type of ventilation to be

provided has also been indicated. The specification details are given in 1nne/ure

HBIII and 1nne/ure HIH.

The specification details of separator plates are given in 1nne/ure BI.

The specification details of pressure sensitive tape and reinforcement strapare given in 1nne/ure IB.





--

XII. PALLETISATION - TRANSPORT PACK FOR CONSUMER PACKS

The consumer packs of selected fresh fruits and vegetables packed in outer

transport packs are e/ported by air. The loads are generally palletised. The two standarddimensions of 2uro pallets for fresh produce areE

a& '(( mm / '((( mm

b& '(( mm / *(( mm

The suggested transport pack dimensions are modular to the 2uro pallets.

In addition to above I1T1 pallet siAes were also considered. These areE

a& I1T1 1 (7( mm / '( mm b& I1T1 6 (7( mm / $( mm

1nne/ure HH gives the palletisation details for the developed transport packs for

consumer packs.





-$-

XIII. TENTATIVE COST DETAILS

The tentative cost details of direct bulk packs, consumer packs, transport packs for

consumer packs are given in 1nne/ure-HHI.

The costs considered are basic costs. Ta/es and other levies would be additional.





-+-

XIV. FUTURE DIRECTIVES

The e/port of fresh fruits and vegetables face many problems in terms of "uality phyto-

sanitary re"uirements, post harvest handling and packaging. 6etter storage and handling facilities

at farm level, reduction in number of intermediaries in the chain, development of bulk handling

systems including precooling and prepackaging can reduce loses. The shelf life of various fruits

and vegetables can be increase by + D '+ days when prepacked.

Introduction of consumer packs like polyethylene bags with ventilation holes, wrapping

fruits and vegetables in stretch films and use of plastic punnets not only increases the shelf life of

the produce but also adds value to the produce. 9se of packages like plastic creates, leno bags,

polypropylene bo/es also helps in e/tending the shelf life of the fresh produce. !torage

technologies like precooling #=old chain&, 41, =1, 1ctive packaging need to be adopted for

preservation and e/tension of shelf life of various fruits and vegetables.





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