Cover Image
close this book Appropriate Food Packaging
View the document Preface
View the document Acknowledgements
close this folder 1 Food and packaging
View the document 1.1 The importance of food processing
View the document 1.2 What is good packaging?
View the document 1.3 Environmental and economic aspects
View the document 1.4 The aim of this book
close this folder 2 Types of food and prevention of deterioration
View the document 2.1 Food products that are suitable for small-scale processing
View the document 2.2 Types of deterioration
View the document 2.3 Extension of shelf-life
View the document 2.4 Summary of the chapter
close this folder 3 Packaging materials
View the document 3.1 Rigid containers
View the document 3.2 Flexible packaging
close this folder 4 Filling and labelling
View the document 4.1 Filling equipment
View the document 4.2 Labels and labelling
close this folder 5 Production, re-use and re-cycling of packaging
View the document 5.1 Materials that can be made on site
View the document 5.2 Re-use of packaging
View the document 5.3 Environmental aspects of packaging and re-cycling possibilities
close this folder 6 Implications of introducing packaging
View the document 6.1 Introduction
View the document 6.2 Pre-packaging changes
View the document 6.3 Packaging store
View the document 6.4 Quality control
View the document 6.5 Post-packaging operations
close this folder 7 Benefits and costs of food packaging
View the document 7.1 Summary of how to calculate packaging costs
View the document Glossary
close this folder Resources
View the document A - References to literature related to packaging of food
View the document B Packaging Periodicals
View the document C International packaging research institutes
View the document D Bilateral packaging research institutes
View the document E National institutes of packaging
View the document F Selected information sources
View the document G Companies used as information sources for this publication

7 Benefits and costs of food packaging

In previous chapters the benefits of food packaging to small-scale food processors have been described in detail. To summarise, these benefits include:

- improved protection for the food and an increased shelf-life,

- better quality products reaching the consumer,

- more attractive products to compete with other manufacturers,

- easily identifiable products for consumers to select from retail shops,

- sometimes re-usable containers,

- tamperproof packages reduce the risk of adulteration,

- making foods more easily handled and stored by retailers and consumers,

- increased production output as a longer shelf-life enables a larger market to be found and year round production possible.

However there are also a number of costs associated with the introduction or improvement of food packaging in a process. In some cases these costs may be higher than the other production costs combined and it is therefore important for a producer to weigh up the costs involved and find out whether the likely benefits to be gained are worthwhile.

This chapter aims to assist extension agents and producers to do this by first describing the various costs in more detail. It then gives a simple example of how to calculate packaging costs.

The main costs associated with the introduction of packaging to a small scale business are as follows:

- changes to existing production facilities and processing techniques

- purchase of equipment and costs of depreciation

- additional working capital required

- additional labour required

- higher operating costs, including the cost of packaging materials