LABELING

There are legal enactments for labeling requirements in most countries. The authorities liable for
implementing these regulations may vary from country to country. These laws require the labels to carry
some basic information such as the name of the product, the net weight/volume of the product, the name
and address of the producer, and others. Most regulations also prescribed the manner of labeling, size of
letters to be used on the label and the information to be supplied is also prohibited by these regulations.
In the Philippines, labeling law requires that containers of articles should have the following
information:
 Name of the food
 Name and address of manufacturer, repacker or distributor
 List of ingredients in descending order
 Metric net contents in weight or volume
 Country of manufacture
 Open date marking for specific products
Additionally, information on nutritional facts (protein, fat and others) has to be included in the
labeling of processed foods such as aquatic products.
Labeling. Any written, printed or graphic matter upon any article or any of its container or wrappers or
accompanying the packaged food.
Label Requirements
The label requirements of the fishery products are (1) name of the product, (2) name and address
of manufacturer, (3) list of ingredients in descending order, (4) metric net weight of the product, (5)
country of manufacture, (6) expiry date of marketing, (7) nutrition facts, (8) vignette (optional), and (9)
brand name (optional).
1. Name of the Product. The name of the product must be stated clearly in the label.
2. Name and address of manufacturer. The name and address of the manufacturer must be stated in the
label of the product for east order of the products by the buyers/consumers. If complaints arise about the
product, the manufacturer can be easily traced.
3. List of ingredients in descending order. The list of ingredients in the product must be stated in
descending order. It starts with the heaviest weight down to the lightest weight. For example, the
ingredients of canned sardines in Spanish style in descending order are fresh sardine, tomato sauce, oil
and salt. Fresh sardine is the heaviest weight, next is tomato sauce, followed by oil and salt is the lightest
weight or volume.
4. Metric net weight of the product. The net weight of the product excluding the container is stated in
metric unit of measurement. For instance, the gross weight of canned sardines in Spanish style is 300
grams. The weight of the container is 50 grams (300-50 = 250), thus, the net weight is 250 grams.
5. Country of manufacture. The country where the product is manufactured must be stated in the label for
easy trace if there are orders and complaints about the product.
6. Expiry date marking. Expiry date of the product is important in the label to be stated to determine if the
product is still safe for human consumption.
7. Nutrition facts. Nutrition facts are required to be stated in the label to determine the nutritive values of
the product especially if the product is rich in nutrients such as proteins, vitamins, minerals, etc.
8. Vignette. Vignette is the illustration about the product to give attraction to the buyer/consumer. For
instance, the product is “Sardines in Spanish Style”, hence, the vignette is Fish (sardine) and ripe tomato.
However, label may or may not have a vignette for this is optional.
9. Brand name. Brand name of the product is optional. However, for identification of the manufacturer,
most products have brand name. for instance, “Purefoods”, Lucky 7”, “Family”, “Magnolia”, “Nestle”,
etc.
Open-date marking. A date indicating on food labels/packages for the purpose of informing the
consumer about the expected quality of the product at a given period of time provided that it has been
properly stored.
Types of Date-Marking:
1. “Consume Before” Date (“use-by” Date or Expiration Date”) - it signifies the end of the estimated
shelf-life of the product under a stated storage condition, beyond which the quality of the product is
significantly impaired
2. “Best before” date (or “Best-Use-by” Date) it signifies the end of the period, under a stated storage
condition, beyond which certain quality attributes of the product will be expected to deteriorate.

Bar Coding
In almost all developed countries, prepacked food products bear bar codes. Bar coding helps large
retailers improve their inventory control and product traceability. There are two widely used Standard
Coding Systems:
- Universal Product Code (UPC) for the US
- European Article Numbers (EAN) System for Europe and other regions.
The code consists of:
 a 13-digit number,
 the first two identifying the country of origin,
 the next five identifying the manufacturer,
 and the last five identifying the product followed by a check digit

The National Product Numbering Association

gives processors in their respective countries the
reference numbers. Manufacturers in countries
with no such association can join the association
of the importing country and thus conform with
wholesaler and supermarket specifications of the
product numbering.

Product Bar Coding

The first 2-3 digit of the barcode is the country
wherein the product was made.
00 -13 USA & Canada
30 – 37 France
40 – 44 Germany
49 – Japan
50 – UK
57 – Denmark
64 - Finland
76 – Switzerland
471 – Taiwan
628 – Saudi Arabia
629 – United Arab Emirates
690 – 695 – China
740 – 745 – Central America
All 480 Codes are made in the Philippines

Environmental Legislation and Eco-labeling

Ecolabeling is formally defined as “a stringent form of environmental labeling that relies on
independent third-party verification to ensure products meet certain environmental criteria or standards”.
A voluntary method of environmental performance certification and labelling that is practiced around the
world. An "ecolabel" is a label which identifies overall, proven environmental preference of a product or
service within a specific product/service category.
In the Philippines, The Department of Trade and Industry (DTI) is tasked to formulate and
implement a coding system called the Green Choice Philippines (GCP) seal to facilitate waste recycling
and reuse of packaging materials and products.
Most environmental legislation pertaining to packaging is directed at reducing wastes. In
industrialized countries, the environmental legislation is based on the 3 R’s – Reduction, Re-Use, and
Recycling. In Europe and North America, the overall trend is towards Re-use and Recycling through
financial incentives as well as through mandatory or voluntary restraint.
A significant development in this area is “Eco-Labeling practices prevalent in many countries, the
most well known of which is the German “Blue Angel” scheme, in existence since 1978. Lately,
however, this logo is being replaced by “der Gruene Punkt” of a comprehensive waste reduction and
recycling system.
To ensue continuing access to markets with eco-labeling schemes, the processor must be fully
aware of the total environmental impact of the operations required to produce the item and its packaging,
and must strive to reduce this impact to a satisfactory level.
A different type of eco-labeling will be the proposed information on fishery products, certifying
their origin from sustainable harvesting methods or properly managed fish stocks.

PACKAGING OF AQUATIC PRODUCTS

Not so long ago, the colorful and brilliant packages of cookies and candies, the appetizing jars of
jams, the sophisticated containers of drugs and cosmetics we have today were foreign to many Filipinos.
Some products were put on the sale without the benefit of individual containers, because such containers
were not thought to have any significance in the marketing of such goods. Display of goods in the open,
however, exposes the products to contamination and risks the health of the consumers.
 The growth of supermarkets and the increasing development of self-service marketing have
emphasized the importance of packaging, particularly retail packaging. Retail packaging is one of the
areas which has grown worldwide for the few last decades. Aquatic products are now marketed in
attractive, colorful packs. Whole, dressed, filleted, smoked, or dried products are offered for sale
throughout the world in pre-packed containers. A large number of creative packaging styles have been
widely used in the fish packaging industry to meet the needs of today’s consumers.
Packaging is one of the most important factors in people’s life in this modern world. It is proven
that the right package always sells the products. The principles behind packaging is to make the
consumer aware of who is selling, what product and its unique selling proposition (USP) and how our
consumer view the product in relation to all other products sold in the market which fill similar needs.
Packaging has been developed since olden time, but the functional properties has appeared only
in the last 20 to 30 years. There has been a remarkable progress made as a result of modern technology.
In these times of increasing economic interdependence, packaging of export products will also have to be
compatible with the region or country where it is to be consumed.
There is variety of aspects to be considered in packaging. Some of these are marketing,
economy, business, communication, distribution, logistics, social, production, ecology, design and
creation, physiological, advertising, product development ecology, legal and ethical, functionalities. For
the food industries viewpoint, conventional factors such as product properties, processing equipment,
specifications of packaging materials including environmental protection become a major consideration.

I. Importance and Functions of Packaging

Packaging can be defined as the enclosure of products, items or packages in a pouch, bag, cup,
glass, can and other material for the purpose of containment, protection and/or preservation,
communication and utility or performance. If a tool or container does one or more of these functions, it is
considered a package.
Packaging is also an activity of designing and producing the container or wrapper of the product.
The container or wrapper is called the package. It protects what it contains and contains what it protects.
It is also called the SILENT SALESMAN
Prepackaged food or product is any food or product that is contained in a package or container in
such as manner in which it is ordinarily sold, used or purchased by a consumer without being re-
packaged. There are three types of packaging; they are:
1. Consumer Packaging – the primary or secondary package in a convenient form for selling and at the
same time protecting the goods devised for daily use and convenience. Examples: glass, plastic, paper,
paperboard,
2. Transport packaging – designed to protect and pack goods for handling, transport and storage.
Examples: metal, rubber, wood, polystyrene, fiber glass
3. Gift packaging – seasonal, usually high-priced but an effective marketing tool to promote
merchandize. Examples: paper, plastic, wrapper
Elements of Packaging:
Product – item for ultimate use or consumption by the user
Primary Package – package in direct contact with the product
Secondary Package – consumer or multi-store package
Shipping Container – the physical distribution unit
Fitments – partitions, collars, cells, cushioning, etc.
Tertiary Packaging – unit loads or similar groupings or secondary packages

II. Container
The primary function of the package is to contain commodities from harvesting to final use by the
consumer. It should facilitate handling, storage and distribution of goods. A good package has the
following characteristics:
- Easy to handle
- Fits into cupboards, shelves, refrigerators and other storage areas
- Easy to open and dispense from (reclose if “multi shot” packs)
- Easy to dispose of (returnable, recyclable, or reusable)
- Safe to use (prevents no danger to sharp or jagged edges, etc.)

III. Protection
The package must protect the product from any form of loss, damage, deterioration or spoilage
and contamination during handling, processing and distribution. Any perishable item like aquatic
products can not last long without packaging. Harvested products without adequate protection will suffer
loss in quantity. During storage and distribution, products undergo changes under environmental
conditions if not packaged properly. Thus, packaging and processing are important in extending the shelf
life of products.

IV. Medium of Communication

A good package provides helpful guides (identifies the product and its origin, its use, its storage,
and its nutritional content) to consumers in the use of the product. Making consumer aware of who is
selling – what to sell – to whom it is intended is imperative to packaging as always proven is the RIGHT
PACKAGE that SELLS THE PRODUCTS. A good package provides helpful information and guides
(the product, manufacturer, it origin, use, storage and nutritional content) to consumers. Unique Selling
Proposition (USP) is the principles how do we want consumers to view the product in relation to all the
products in the market, which fill similar needs.

V. Means of Minimizing the Costs

Good packaging promotes efficient and mechanized handling and marketing, hereby eliminating
high labor costs which would have to be incorporated into the price of the product.

VI. Packaging Materials

Numerous basic packaging materials are used in the food industry. Majority of these packaging
materials can be made in variety of forms and grades depending on the manner of production and its
components.

Table 1. Various functions required in packaging materials for variety of foods

Functions Requirement
1. Quality preservation technology Moisture-proof packaging – retort sterilization
Vacuum packaging – Gas replacement
Deoxidizer packaging – Freezing – Refrigeration
Chilled
2. Environmental protection Waste disposal – resources saving – energy
3. Sanitation Food Sanitation Law – Regulations
Pharmaceutical Law – Odor – Mixture of foreign matter
4. Economy Total cost (production, distribution, retailing) – price – productivity,
shipping storage (weight, shape, dimension)
5. Appearance Display – Gloss – transparency – Flatness Whiteness – Printability –
Design – Construction – Shape
6. Convenience Easy opening – Easy take-out, easy portability, re-seal ability –
Floating efficiency unit

Advantages of Packaging
 Packaging food makes it safer and less vulnerable to contamination
 Prolong shelf life of the products
 Single-serving packages and packaged perishable items are convenient

Constraints on adequate packaging

 Lack of knowledge on the materials and/or the requirements for packaging different foods
 Choice of packaging materials may be limited in the area
 Packaging can represent a large part of the total cost of processed food

Wood – Pulp Based Material

Paper and Boards
Paper and boards play an important role in the packaging market due to increasing pressure to
switch to environmentally friendly packaging. Paper and boards are manufactured from various pulps
(crushed wood or other materials, used to make papers) with the addition of fillers such as clays and
synthetic resinous material to resist water penetration. Paper and boards have poor barrier properties
against gases and moisture vapor. However, these properties can be improved through lamination with the
other material such as wax and plastics. Wax lamination provides a moisture barrier and favors the heat
sealing of paper.
The most common paper packaging, which is also considered as one of the strongest, is kraft
paper, used for bags, wrappers or boards. Kraft paper is made from wood pulp employing a sulfate
manufacturing process. It can be laminated with polythene or aluminum foil to give a waterproof
material.
Board types of packaging are classified as solid film board and folding carton boards. The boards
can be bleached or lined with plastic (polyester, polypropylene or polyvinyl chloride) if needed. Molded
trays made of ovenable (heat-resistant) board are becoming popular because they can be used in
microwave ovens. However, there are certain disadvantages in using these trays due to their tendency to
warp (twisted or out of shape) and brown at relatively high oven temperature.

Cellulose
Cellulose is a component of plant cell walls used in plastics, lacquers, explosives, and synthetic
fibers. This is commonly known as Cellophane. It is thin, transparent, impervious (not responsive or
unaffected) to bacteria, grease proof, cheap, and durable at low temperatures. Cellulose, as is, is a weak
packaging material, hence, it its usually coated on one or both sides to make it resistant to moisture and
sealable by heat or solvent. Nitrocellulose-coated cellophane is a good barrier to moisture, is flexible and
is heat sealable. Polyvinylidene chloride (PVDC) or saran-coated cellulose is a superb barrier to both
moisture and gas. Suitably coated cellulose films are usually heat-sealed at temperatures between 120 and
175C. cellulose may due used in the middle layer of multi-ply laminations.

PLASTICS
Plastics are manufactured from petroleum, natural gas and coal. Most plastics have small amounts
of additives such as plasticizers, lubricants, antioxidants, antistatic agents, heat and UV stabilizers. These
additives facilitate processing of plastics or impart some desirable properties to the plastics such as
flexibility.

Rigid or Hard Plastics

Hard and inflexible plastics are used expansively in the production of trays and form – fill packs
for retail packaging of aquatic products. These plastics are light but strong and very resistant to water and
corrosive substances. Rigid plastics are usually manufactured using polystyrene, expanded polystyrene
and polyvinyl chloride.
● Polystyrene. Transparent and has a low barrier properties for water vapor and gases. Combining it with
other materials such as synthetic rubber overcomes the poor resistance to impact. Treated
material is easily shaped, extruded or thermo-formed. Resistant to weak acids and bases,
vegetable oils and others. Very pervious to water vapor, oxygen and carbon dioxide.
(density: 1.0 – 1.1 g/cm³)
● Expanded Polystyrene (EPS). They are expansively used in tray molding and are produced from
specifically treated polystyrene pellets. The pellets are heated in steam to expand the
material, gicing a cellular structure.
● Polyvinyl Chloride (PVC). Ther are two types of PVC, the “rigid” and the “plasticized”. Plasticized are
used in the manufacture of films. The rigid type (non-softened PVC) has good water
vapor and gas barrier properties.

Films
These are manufactured through die extrusion of plastic granules using an extruder. Films are
web materials with thickness not exceeding 0.25 mm (0.01 inch). Materials with thickness greater than
0.25 mm are considered as a sheet. Films differ broadly in their mechanical, physical and barrier
properties. In the selection of plastics film for packaging, there are specific properties to be considered.
 Tensile strength
 Puncture resistance
 Flex/crack resistance
 Water vapor and gas barrier
 Light transmission
 Clarity and gloss
 Heat and sealability
Films are generally classified into two groups: basic films (consisting of a single layer or film) or
laminates (containing two or more basic films glued together or bonded together by heat or adhesives).

Basic Films
Basic films used in the retail packaging of aquatic products include the following:
  Polyethylene (PE). This is also known as “polyethylene” and is the most commonly used of the
packaging materials due to its low temperature. PE is the heat-sealable but cannot be utilized in
the manufacture of boil-in-bag pouches.
o High-density polyethylene is stronger, thicker, less flexible and more brittle than low-
density polyethylene and has lower permeability to gases and moisture. (density: 0.941 –
0.960 g/cm³). They are waterproof and chemically resistant and are used instead of paper
sacks.
o Low-density polyethylene is heat sealable, inert, odor free and shrinks when heated.
(density: 0.910 – 0.940 g/cm³). It is a good moisture barrier but has a relatively high gas
permeability, sensitivity to oils and poor odor resistance. It is less expensive than most
films and is therefore widely used.
 Polypropylene (PP). PP has better protective properties than PE particularly at higher
temperatures. It is a clear glossy film with a high strength and is puncture resistance. (density:
0.902 g/cm³). It has a moderate permeability to moisture, gases and odors, which is not affected
by changes in humidity. However, it has poor qualities at lower temperatures and become brittle
(crack/breakable). A good shrink film can be obtained when it is copolymerized wit ethylene. It
stretches, although less than polyethylene.
 Polyamide (PA). commonly known as “nylon”, PA is manufactured by the condensation of a
diacid and diamine. It is tough, grease-resistant, less permeable to gases, and has a higher
moisture permeability than PE. PA is stable over a wide range of temperatures and thus can be
used in boil-in-bag pouches. It possesses good stretch properties.
 Polyester (PET). Polyesters are formed by the condensation of a poly-alcohol with a diacid or its
anhydride. PET is relatively expensive but has excellent gloss, low gas permeability, low
moisture transmission, high tensile strength and can be used in a very wide range of temperatures
up to 300C. PET is oftentimes laminated with polyethylene due to its poor heat sealing
properties.
 Polyvinyl Chloride (PVC). This is manufactured by the polymerization of vinyl chloride in the
presence of catalysts. It is hard and stiff but clear and glossy PVC, grease-resistant and brittle at
all temperatures. PVC film can be made into shrinkable forms with low temperature stability by
using special treatment methods. PVC film or sheet can be thermoformed into tubs and trays.
 Polyvinylidene Chloride (PVDC). Commercially known as “Saran” or “Cryovacs”, PVDC is
produced as copolymer with vinyl chloride. This is one of the most protective of all plastic films,
shrinkable, capable of withstanding low freezing temperatures but difficult to print and
expensive.
 Ethylene-Vinyl Acetate (EVA). EVA has good impact strength, good permeability and high
cling attributes. The material is used in the lamination of frozen food packs.

Laminates
Laminates are made of two or more basic films held together by adhesives. The various films can
also be extruded together in a simple operation called as “Coextrusion”. The process offers substantial
savings in a material cost due to the probability of producing thinner films by this method with properties
comparable to laminates. Laminates provide better protection to food than single-ply films due to
improved barrier properties. Most commonly used laminates are PVDC coated cellulose/low density
polyethylene (LDPE), Paper/PE/aluminum/LDPE, polyester/polyethylene or nylon/polythene laminates.
  Boil-in-bag. This is commonly used for prepared products or those which require light cooking.
Modified polyethylene with polyester or nylon lamination gives a suitable material for this type
of container.
 Retort Pouch Packs. Retort pouch packs are made for laminates of polyester/aluminum film and
a polyolefine such as polyethylene or polypropylene. The layers are bonded together with high
performance glue. Although these packs have a shelflife comparable to canned products, their use
is more favorable because heat damage of the product in terms of texture and nutrient content is
less due to ease of heat penetration in the packs.

Rigid Containers
These containers are characterized by their hardness and inflexibility. They are pre-formed,
usually cannot be folded, and have a definite volume for their content. Classified under these containers
are glass, metals (tin and aluminum cans), and others such as wooden crates, sacks and woven baskets.

Packaging methods
Modified Atmospheric Packaging
The shelf-life of aquatic products can be extended using modified atmosphere packaging (MAP).
In this method, air is evacuated from the pack then replaced by a combination of gases. A mixture of
nitrogen (30%), carbon dioxide (40%), and oxygen (30%) is commonly used in MAP packs.
The recommended ratio for lean fish is 30% oxygen, 40% carbon dioxide and 30% nitrogen,
while higher levels of CO2 are used for oily and smoke fish. The recommended level for these products is
0% oxygen, 60% carbon dioxide and 40% nitrogen. By excluding oxygen, the development of oxidative
rancidity in the product is slowed down. Carbon dioxide is absorbed in the moist surface of the flesh
forming carbonic acid and thus lowers the surface pH, which in turn retards the growth of bacteria. This
action is further improved by the higher solubility of the gas at low temperature (below 3C).
Controlled Atmosphere Packaging
A defined mixture of gases is maintained or controlled over time by some external apparatus or
internal chemical reactions.
Vacuum Packaging
Vacuum packaging is the removal of air from the pack during the sealing process to preserve
oxygen-sensitive products. Packaging material such as polyamide/polythene laminates are suitable for
this purpose since these materials are resistant to pinhole formation. Vacuum-packed products show
better keeping qualities and the method also offers a better visual effect of the product due to the close
contact of the packaging material and the products.
Ice buildup within the pack is avoided in vacuum-packed products. However, vacuum packaging
cannot be used for products such as mussel meat, fish roe (eggs inside the ovarian sac) and caviar (salted
roe of large fish), which would be affected by the pressure exerted as a result of the vacuum formed. A
disadvantage of vacuum packaging is the distortion of the surface of the packs thus affecting the
readability of the print on the pack. Vacuum-packed products should be refrigerated (below 3C) to
prevent production of toxin by Clostridium botulinum.
Vacuum Skin Packaging
 This is basically an extension of vacuum packaging which can be applied to both film-to-film and
film-to-tray sealing. The wrapper is heated and draped over the product, thus giving it an extra “skin”.

CONTAINER FOR FRESH FISH

The quality of fresh chilled seafood is affected by the properties of containers and boxes used in
handling the catch on board and after unloading from the vessel, as well as the materials applied for
packaging and retail. A major requirement of the fishing industry is quality packaging to enable the
transport of whole and fresh seafood reaches its destination without spoilage.
Insulated containers were developed for handling chilled seafood on board for better keeping
quality of pack fresh fish and fishery product. They are constructed in such a way that mechanical
handling and stapling as well agitation with compressed air can be achieved and are suitable for chilling
and stowing fish on board and for further transport to consumer retail (Hansen, 1981). Fish containers is
essential in the handling and transport and distribution of fresh fish for the following reasons:
 facilitate the handling of fish during transport;
 reduce ice melting for better preservation of fish quality;
 separate sizes, species of fish during distribution;
 minimize physical damages in fish;
 saves space during transport and storage; and
 helps in maintaining temperature

A. Type of containers available in the Philippines

 Styropore boxes
 Blue box made of fiberglass in between PE layers
 Plastic icebox (reinforced plastic PE) box
 Banera icebox (reinforced aluminum box)
 Banera (galvanized iron or aluminum tubs)

B. Qualities of a good fish container - The choice will depends largely on the quality of products. The
following should be considered in the selection:
 good insulator to keep the fish cool and slow down melting of ice;
 robust to resist weight of fish during transport;
 easy to clean and if possible disinfect;
 designed for stacking when filled and nesting when empty to save space;
 has provision for drainage of melted ice;
 economical considering price and durability, and
 made from non-toxic material.

MARKETING CRITERIA FOR PACKAGING

Marketing view points is another essential area of consideration for modern packaging which is
called “the silent sales man”, since the packaged goods are mostly displayed and sold in the self service
stores today.
A. Visibility is a measure of how easily a package can be located in a place of sale. The main concern is
the legibility of the brand and product names. Shape is also a critical factor in decision making in
purchasing.
B. Information - concern how quick and clear a package communicates its contents. The information
can be obtained by exposing a sample of customers to the package for a constant amount of time and
asking them to tell what they see.
C. Workability includes protection, ease of opening, re-closing, products usage, storability, package use
after it serve the purpose.

D. Handling/Stocking Requirements – is measured by sampling the product. The package should meet
the retailer’s needs in that it should facilitate handling, stocking and storage.
E. Emotional appeal - a package is the largest of all advertisement media, reaching far more people
than any other type of advertising a product.
F. Promotional Impact – a package should have an image that reinforces the major product benefits and
is consistent with the attitude and preference of the customers.

SHELF-LIFE IN RELATION TO PACKAGING

Changing its composition and form, the environment to which is it exposed or the packaging
system, will alter the shelf-life of a product. The shelf life of packaged foods depends upon three factors:
(1) Product characteristics by changing its composition and form; (2) Environment to which the product is
exposed during distribution; and (3) Property of the package and the packaging system.
A. Product Characteristics
1. Perishability:
Foods maybe divided into three categories depending upon the nature of changes, which may occur
during storage.
a) Perishable food has short shelf life that is held at chilling or freezing temperature (0 ºC to 7 ºC or at -
12 to –18 ºC). Examples are milk, fish, meat, poultry and fresh vegetable and fruits.
b) Semi-perishable food has short to medium shelf-life are those which contains natural inhibitors
(cheese, root vegetables and egg) or those that have received some type of mild preservation
treatment (pasteurized milk, smoke hams and pickled vegetable) or those which produces great
tolerance to environmental conditions and abuse during distributions and handling.
c) Non-perishable food has medium to long shelf life, shelf stable at room temperature. Unprocessed
foods like cereals, grains, nuts and some confectionary are unaffected by microorganisms because of
their low moisture content. Processed food products can be shelf stable if they are preserved by heat
sterilization (canned foods); contains preservatives (soft drinks); formulated as dry mixes (cake
mixes); and processed to reduce the water content (raisins and crackers). Shelf stable food retains
its characteristics if the integrity of the package remains intact
2. Moisture Content - Unprocessed foods like cereals, microorganisms because of low moisture content
do not affect grains and nuts and some confectionary. However, in fish with
3. Processing Methods - Processed food products can be shelf stable if preserved by heat sterilization
(canned foods); contain preservatives (soft drinks); formulation as dry mixes (cake mixes); and processed
food with reduced water content (raisins and crackers). Shelf stable foods retain its characteristics if the
integrity of the package remains intact. Their shelf-life is finite due to determine chemical reactions
which proceeds at room temperature depending upon the nature of packaging and the permeability
through high barrier polymer packages of gases, odors and water vapor.

LABELING IN RELATION TO PACKAGING

Packaging carries with it information printed in it, which is governed by legal laws. Labeling
requirements has been enacted in most countries and implementation varies from country to country.
These laws requires that labels should convey some basic information such as the name of product, net
weight/volume, manufacturer, and others and has to be printed with precise size of letters and information
on health claims. Misleading or confusing advertising of the product is prohibited.
In the Philippines, labeling requirements in a container or package should have the following
information a) name of product; b) name and address of manufacturer/repacker/distributor; c) net weight
or volume; d) country/place of manufacture, and e) open date markings for specific products. Nutritional
facts for processed products has to be included.
A. Bar Codes are used in almost all developed countries for pre-packed food products to help large
retailers improve their inventory control. The two Standard Coding Systems widely used are:
1. Universal Product Code (UPC) for USA
2. European Article Number (EAN) System for Europe and other regions.
The code consist of 13-digit number, the first 2 identify the country of origin, the next 5 identify the
manufacturer, and the last f identify the product followed by a check. The national Product Numbering
Association assigned processors in their respective countries the reference numbers. Manufacturers in
countries with no such association can join the association of the importing country and thus conform
with wholesaler and supermarket specifications of product numbering (Espejo-Hermes, 1998).

B. Eco-Labelling and Environmental Legislation

This legislation is focused on reducing wastes. In industrialized countries, environmental legislation is
based on the 3R’s (Source-Reduction, Re-use, and Recycling). In Europe and north America the overall
trend is towards “Re-use and Recycling” through financial incentives and mandatory or voluntary
restraints. One example is the “Blue Angel” in Germany since 1978 (Espejo-Hermes, 1998).
To ensure continuing access to markets with eco-labeling schemes, the processor must be fully aware
of the total environmental impact of the operations required to produce the item and its packaging and
must strive to reduce the impact to a satisfactory level (Subasinghe, 1993).
A different type of eco-labeling will be the proposed information on fishery products, certifying
their origin from sustainable harvesting methods or properly managed fish stocks.
7 R’s of sustainable packaging principles:
1. Remove Packaging
2. Reduce Packaging
3. Reuse Packaging
4. Renew (able)
5. Recycle (able)
6. Revenue
7. Read (education)
C. Branding is using a name, term, symbol, design or combination of all to identify a product is called
branding. A brand name is a word, letter or group of words that identifies the product and/or its
manufacturer; while a trademark includes words, symbols or marks that are legally registered for the
exclusive use of a single company or manufacturers. Brand may be differentiated into:
 Family Brands – used for several products
 Individual Brand – separate brand names for each product
 Generic Brand – only the manufacturer’s name and address are present or indicated on the label.

MODERN TREND:
As part of modernization and trying to appeal to new generations of customers, US seafood
canning companies are increasingly using pouches. While canned seafood will always have its place in
the market due to low price point, pouch is where the industry is heading. Designed for food service
industry vacuum-sealed pouches were first introduced to the consumers in 2000, using tuna. Based on the
initial success, pouch pack seafood line will be expanding with the introduction of crab, imitation crabs,
clams, shrimps and oyster products.
In the Philippines, the colorful and brilliant packages and pouches of all ranges of food items
ranging from fruit juices, sauces, including seafood products can be attributed to the expansion of
supermarkets and malls throughout the country and the self-service marketing, which emphasized the
importance of retail packaging.
Packaging allowing vertical display of products for attention grabbing purposes is proving a large
market, with vacuum packing being used more and more for this purpose.
In Europe and US, there is a current trend towards steam-cook packaging where the fish is
packaged in a plastic tub, usually with rice, or pasta or potatoes that can be cooked in both a microwave
and conventional oven. This will be expanded to other highly industrialized countries as a result of retail
packaging.
A packaging supplier to supermarkets and food companies in US has developed clear pouches for
its consumers to see the product inside. A seafood company in Florida chose to launch its crab claw
product in clear pouch with handle and zipper innovation.