1. State of Art By : S Abishek Kumar

2. Path of Presentation Introduction My initial explorations Perishable Food losses and unorganized sector Possibilities of Design in unorganized sector Benefits of food packaging design Possibilities of packaging in Unorganized sector Food Packaging in brief Broader Research queries Assumption Aim & Objectives Tentative work Plan 3. Introduction My Profile Broader Area of interest Rural Technologies and Practices Intention To see the possibility of income generation for the rural population through design intervention, using the traditional knowledge and inputs from modern technology. Design MechanicalEngineering Interest in rural sector Research in Rural Area 4. Corporate, govt. & NGO representatives on dais Institutional Visit VNIT Nagpur, Anandvan village, Nagpur Gau Anusandhan Kendra, Nagpur Central Institute of Agricultural equipment (CIAE), Bhopal Nimbkar Agricultural Research Institute(NARI), Phaltan Initial exploration Expensive distiller Local version Solar cooker for rural Charkha from cycle components 5. -Newspapers -Books and magazine -Journal papers Source:TheHindu Food losses is a crucial issue and inter related to food security, inflation, environment and rural development. Due to larger mass impact, both government and corporate are taking initiatives to address the issue. 6. Perishable Food losses and unorganized sector Fig.1. Principal flowchart of the life cycle of the food supply Agriculture Food Industry Retailer Consumer Waste Handling (Helen Williams et.al.,2008) The percentage of post harvest losses in case of food grain is 12-15% (Dina L et.al. 2001).In case of perishable foods,it is near 40% (Rolle Rosa S.,2006) Agriculture Government Agencies PDS Waste Handling ConsumerRetailer Food Industry Private Agencies Indian Context Unorganized Small scale processing Direct Market 7. Source :Rural-Based Food Processing Industry in Asia Distribution of fruits and vegetable processing industries Seventy-five percent of these industries are under the small and unorganized sector (A K Behera,2004). Main perishable food losses takes place in the unorganized sector. Major reasons of losses are: Poor handling, unsuitable packaging and improper packing during transportation Improper protection from insects and other microbes. hostile environment i.e. improper temperature and humidity leading to physiological deterioration (M. L. Choudhury,2004) 8. Possibilities of Design in Unorganized sector There are possibilities of Design Intervention Designing effective economical storage system Designing a transportation system for safe movement of fruits and vegetables Design of effective procurement and distribution system Designing effective and cheaper food packaging Food losses on users side Food losses on producers side 9. Benefits of food packaging design From the producers point, the packaging can help in easy and fast handling and transportation of product precisely conveying producers intended meaning From the retailers point, the packaging can help in Providing a solution that is handy and robust Reducing shelf space consumed From the customers point, the packaging can help in communicating its intended use easy holding, opening, using and keeping satisfying the users need through its shape, size, graphics, depicted information etc, ('Heln Williams, Fredrik Wikstrm,2010). Intervention through Packaging design can help reducing losses by meeting various needs 10. Possibilities of packaging in Unorganized sectorPackaging Ready to eat food e.g. Dry fruits, pickles, Aam papad Semi- processed food e.g. Dried fruits and vegetables, chips, fresh cut fruits and vegetables Unprocessed food e.g. Freshly harvested fruits and vegetables Among the different varieties of food, if unprocessed and semi processed food Products(locally procecessed) are chosen for packaging design, It will reduce losses and provide ample variety in food choice for consumers and also provide employment opportunities for the local population ( Luis Guerrero et.al.,2008). 11. Before exploring the role of design intervention in the area of food packaging it is necessary to find out what has been done in the area till now whether the research would be relevant in the present scenario. Local food might be good, but traditional packaging is not so efficient. The traditional technologies must be upgraded through scientific application and then integrated with other functions such as marketing .(Alastair Hicks,2004). Design intervention may help in blending traditional practices with the modern technologies for reduction in food losses, employment generation for the rural population and promotion of the traditional food products in market . 12. man leading a nomadic life, he might have required packaging to carry his food safe and fresh Source: http://www.onhumannature.com/cantgo.html Food preservation was among the early activities of man. http://www.heritageofpakistan.com/harappa.html Food Packaging History in brief Containers Early forms of containers 13. From the time of Indus valley Civilization, containers were being made of clay. Source: mathildasanthropologyblog.wordpress.com / Containers hillsdalebarnantiques.com online.wsj.com In Victorian times(1837-1901), butter and cheese were kept in baskets, vinegar in barrels, grain in sacks. 14. Common form of "cardboard" based on corrugated paper appeared in the 1850s. In 1809, during the era of Napoleon, the heat sterilized can package was developed for the troops. http://theecoadvocate.com/ www.zdistrict.com Packaging Polyethylene terephthalate (1977)styrene (1831)vinyl chloride (1835) Styrofoam (1933)Cellophane (1960 ) Polyethylene Polypropylene Polycarbonate Plastics 15. Types of Packaging Purpose of packaging Protects products from contamination, from environmental damage and from theft Facilitate transportation, handling and storing of products. Contain products, defining the amount the consumer will purchase. Carry information and colorful designs that make attractive displays ( Kenneth R. Berger,2005). Food Packaging Types and Purpose Packaging Flexible Plastics (polyethylene) Clothes Paper Leaves, etc. Rigid Plastics (PET) Metal Glass Wood, etc. Semi-flexible Plastics (Styrofoam) Paper Board Bamboo, etc. Packaging 16. The evolution of trends in food packaging While protecting and preserving food were once perceived as the principal roles of food packaging , facilitating convenience has quickly emerged as equally important. Other elements of increasing importance in food packaging include traceability, tamper indication, and sustainability(Jung. H Han,2005). Period Functions and issues 1960s Convenience and point of purchase marketing 1970s Light weight ,source reduction, energy saving 1980s Safety, tamper evidence 1990s Environmental impact 2000s Safety and security, sustainability 1960s-1980s data from stillwell et.al(1991) Food Packaging - Trends Packaging 17. Packaging www.fenonbellrandall.com/products.html Active packaging incorporates components that address issues related to absorption of ethylene, moisture and oxygen (Toni Tarver, 2008). Intelligent packaging designs facilitate the monitoring of food quality Time temperature indicators (TTIs), ripeness indicators, biosensors, and radio frequency identification (RFID) are all intelligent packaging components. www.ift.org/knowledge-center/ Food Packaging Recent developments 18. Nanotechnology in Food Packaging Nano materials like nano composites and nano tubes could produce remarkable new packaging concepts for barrier and mechanical properties, pathogen detection, and active and intelligent packaging. Edible packaging material Edible packaging materials derived from various by-products or waste from food industry are being developed. For e.g. whey protein from cheese, corn zein from ethanol (Catherine Nettles Cutter,2006). http://f00.inventorspot.com/ Source : www.nano.org Packaging 19. Natural oils in packaging Some natural essential oils (EOs) when used in paraffin-based active coatings for paper packaging materials intended to come into contact with foods (A. Rodrguez et.al.,2007). http://assets.theatlantic.com/ Packaging Foodservice Packaging The most recent development in the area is Culi Dishs design that allows simultaneous microwave heating of food that requires high heat and food that does not (such as salads) in the same tray. www.ift.org/knowledge-center/ 20. Sustainable Packaging Sustainable Packaging is characterized through following criteria: It is beneficial, safe, and healthy for individuals and communities throughout its life cycle It meets market criteria for performance and cost It is sourced, manufactured, transported recycled using renewable energy. It maximizes the use of renewable or recycled source materials. It is manufactured using clean technologies. Packaging www.easypack.net/en/resources 21. Government initiatives in food processing and Packaging Food Packaging Indian scenario Indian Institute of Packaging Agricultural and Processed Food Products Export Development Authority Defense food Research Lab(Under Defense Research and Development Organization) Central Food technology Research institute Central Institute of Post Harvest Engineering and Technology Central Institute of Fisheries Technology Packaging 22. An extensive work has been carried out at Central Institute of Fisheries Technology (CIFT) that has come up with indigenous pouches for traditional fish curry of Kerala which are as good as imported pouches(T K S Gopal et.al.,2001). Packaging DRFL has produced many ready-to- eat, quick cooking and instant Indian traditional foods with longer shelf-life. 23. Non Government initiatives in food Packaging Literature survey suggest that not much have been done in the area of Food package development but variety of packaged Traditional food has Increased significantly. Small organized group Cooperative Society Corporate Unorganized Organized Food Industry farm1.static.flickr.com www.corbisimages.com 24. There are a good scope of work in the field of food packaging. The government is promoting the food processing and packaging industries. Owing to the advantages of packed food ,it is expected to be adopted by many big organization like Indian Railways. Opportunities related to packaging in India Source: The hindu, Prabhat Khabar 25. Identification of area in the food packaging Agriculture Fruits and vegetables Dairy and Poultry Highly Perishable food Less Perishable food 26. Identification of area in the food packaging Fruits and vegetable Food Industry Customer RetailerUnprocessed Processed Transportation Storage Transportation Fresh cut DriedFriedPickled 27. Broader Research queries Can packaging design influence food losses, directly or indirectly, by influencing customers behavior? To what extent can it influence? What are the elements in packaging that can influence the customer behavior? How would the packaging for traditional food differ from normal packaging? What should be the role of rural technologies in an effective packaging design of the Traditional food ? What should be the blend of Traditional and Modern technology in the design so that traditional identity is retained? How can the extent of traditional identity in a product be determined ? 28. Assumption If the local skills and knowledge inputs are used along with specific modern technology inputs, in the packaging design of the Traditional Indian Food Products, it will have a wider acceptance, and will be more sustainable than the present food packaging, in terms of Reduction in food losses with better understanding of the producers and the users aspirations Increasing economic viability of packaging Augmenting employment for the local population Increasing opportunities for marginalized producers Reducing environmental impact. 29. Aim & Objectives Aim This study aims at looking into the feasibility of packaging of the traditional food specifically applicable to north east. Objectives Identification of the potential traditional practices pertaining to the local agricultural produces specific to north eastern rural areas. Identification of the elements that can be considered in design of a sustainable food packaging that also expresses the rural/traditional identity. Hands on trial design in packaging domain. Evaluation of the intervention, in terms of the influence on the users behavior /acceptance. 30. Tentative work Plan A comprehensive visit to the potential local food processing units will be made to select suitable location for the study. Local agricultural produce (fruit or horticulture produce) will be considered to see what type of development would be beneficial. Based on the above two, specific local processing units and relevant agricultural produces would be identified for the further inquiry. Surveys will be conducted to study Producers views Entrepreneurs views Consumers views Based on the above survey, will explore various design possibilities i.e. developing some system or process or methods or tools or a product or a combination. Evaluation of the development. 31. References Dina L. Umali-Deininger, Klaus W. Deininger(2001), Towards greater food security for Indias poor: balancing government intervention and private competition, Agricultural Economics 25 (2001) 321335 Heln Williams, Fredrik Wikstrm(2010),Environmental Impact of Packaging and Food Losses in a Life Cycle Perspective: A Comparative Analysis of Five Food Items Journal of Cleaner Production. Alastair Hicks(2004) Minimum-Packaging Technology for Processed Foods Environmental Considerations, Minimum-packaging technology for processed foods, pg.30-40. A. Rodrguez, R. Batlle, C. Nern(2007),The use of natural essential oils as antimicrobial solutions in paper packaging,Progress in Organic Coatings 60 (2007) 3338 Helen Williams a, Fredrik Wikstrom a, Martin Lofgren(2008), A life cycle perspective on environmental effects of customer focused packaging development, Journal of Cleaner Production 16 (2008) Catherine Nettles Cutter(2006), Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods, Meat Science 74 (2006) 32. Kenneth R. Berger (2005), A Brief History of Packaging, S.no ABE321, Agricultural and Biological Engineering Department, Institute of Food and Agricultural Sciences, University of Florida. Toni Tarver ( 2008),Novel Ideas in food Packaging, Food Technology, pg. 54 -59. Rolle Rosa S.(2006) Improving Postharvest Management and Marketing in the Asia- Pacific Region: Issues and Challenges. M. L. Choudhury(2004), Recent developments in reducing Postharvest losses in the asia-pacific region, Postharvest Management of Fruit and Vegetables in the Asia-Pacific Region Luis Guerrero , Maria Dolors Gua` rdia, Joan Xicola, Wim Verbeke, Filiep Vanhonacker, Sylwia Zakowska-Biemans, Marta Sajdakowska, Claire Sulmont- Rosse, Sylvie Issanchou,Michele Contel, M. Luisa Scalvedi, Britt Signe Granli, Margrethe Hersleth(2008), Consumer-driven definition of traditional food products and innovation in traditional foods.A qualitative cross-cultural study, Appetite 52 (2009) 345354 Jung. H Han(2005),New Technologies in Food Packaging: Overview, Innovation in food Packaging. 33. With the above intention, I wish to have your valuable suggestion to refine my efforts