About this manual .....................................................................................................................................

3
Acknowledgements ................................................................................................................................... 4
Glossary .................................................................................................................................................... 5
Chapter 1 General Aspects of Packaging ................................................................................................. 8
1.1 Introduction ......................................................................................................................................... 8
1.2 Summary of the Functions of Packaging ............................................................................................ 8
1.3 Food Composition and Packaging Choices ........................................................................................ 9
1.3.1 Rigid Containers ........................................................................................................................ 12
1.3.2 Flexible Films ............................................................................................................................ 18
1.3.3 Single Component Films ............................................................................................................ 18
1.3.4 Multiple Component Films ........................................................................................................ 23
1.4 Printing Inks ...................................................................................................................................... 30
1.5 Summary of Labelling Requirements ............................................................................................... 31
Chapter 2 Food Manufacturing in Samoa .............................................................................................. 32
2.1 General .............................................................................................................................................. 32
2.2 Associations ...................................................................................................................................... 34
2.3.1 Evidence of Deterioration .......................................................................................................... 35
2.3.2 Product Shelf Life and Packaging .............................................................................................. 36
2.3.3 The Day Book ............................................................................................................................ 39
2.3.4 Shelf Life Manipulation Through Packaging Choices ............................................................... 41
Chapter 3 Future Work............................................................................................................................ 43
3.1 Where to from here? ......................................................................................................................... 43
3.2 The Buying Motive ........................................................................................................................... 44
3.3 Competition....................................................................................................................................... 44
3.4 Recommendations for Immediate Action by Food Processors ......................................................... 45
Appendix 1 Terms of Reference for the Mission .................................................................................... 47
Appendix 2 List of Workshop Participants ............................................................................................. 48
Appendix 3 Functions of Packaging ...................................................................................................... 49
Appendix 4 Single Flexible Films – The Building Blocks ..................................................................... 52
Appendix 5 Detailed Properties of Single Component Flexible Films ................................................... 54
Appendix 6 SMEs consulted ................................................................................................................... 55
Appendix 7 Consultation Forms ............................................................................................................. 56
Appendix 8 Selected Packaging Suppliers .............................................................................................. 59
Appendix 9a Evaluation Form ................................................................................................................ 60
Appendix 9b Sequential Quality Assessment Chart ............................................................................... 61
Annex 10 General Standard For The Labelling Of Pre-packaged Foods ............................................... 62
Annex 11 Codex Guidelines on Nutrition Labelling ............................................................................. 69

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