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