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1. To protect the food before sale from any physical damage, microbial spoilage, chemical
attack and other biological agents such as insects and rodents.
2. Helps in product preservation. Packaging lengthens the extent of time a product would be
preserved. The better the packaging; the better the preservation of the quality of the
product. Packaging helps keep oxygen out and prevents food from going stale. It also
helps to prevent tampering thus improved conference of the consumer.
3. To advertise communicate or educate. The type of packaging used in a food product can
either attract or communicate positively to a consumer. A well finished food packaging
materials communicates indirectly good quality. A food packaging can also be labeled to
give information to the consumer on the contents in terms of amount, nutritional benefit
e.g. Anti-ageing or digestion, cholesterol level, shelf life, name producer or method of
preparation.
4. Provide ease of dispensing the finished food product as well as distributing food from one
point to another.
5. To help in unitizing or put into groups small amounts of food products to serve in one
large pack.
6. To provide ease in processing or manufacturing process e.g. If dealing with high
temperature during processing, the food may be packed with food packaging that is heat
resistant and when processing on high speed food can be packaged in a material that can
withstand high speed in manufacture.
Titany answered the question on November 5, 2021 at 05:22
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