Definitions of Packaging
Despite the important role packaging plays, it is often regarded as a necessary evil or an unnecessary costs. Furthermore, in view of many consumers packaging is, at best somewhat superfluous and at worst, a serious waste of resources and an environmental menace.
Such views arose because the functions which packaging has to perform are either unknown or not considered in full.
By the time most consumers come into contact with a package its job, in many cases, is almost over, and it is perhaps understandable that the view that excessive packaging has been used gains some credence.
Packaging has been defined as a socio-scientific discipline which operated in society to ensure delivery of goods to the ultimate consumer of those goods in the best condition intended for their use.
Packaging Institute International defines packaging 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.
Other definitions of packaging include a coordinated system of preparing goods for transport, distribution, storage, retailing and end-user a means of ensuring safe delivery to the ultimate consumer on sound at optimum cost and a techno commercial function aimed at optimizing the costs of delivery while maximizing sales.
It is important to distinguish between the words “package,” “packaging” and “packing.” The package is the physical entity that contains the product. Packaging was defined above and, in addition is also a discipline.
The verb “packing” can be defined as the enclosing of an individual item (or several items) in a package or container.
Definitions of Packaging
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
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