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Modified Atmospheric Packaging of Fruits and Vegetables (MAP)
The Modified Atmospheric Packaging Technology (MAP) is an
effective method for prolonging the shelf life of fresh and minimally processed
produce - making it ideal for long haul transport, exports, the hospitality
trade and retail packaging. Because MAP enables processors to extend shelf life
without using chemicals it is also ideal for the packaging of organic produce.
In short, in this process, the atmosphere surrounding the
product is rendered different from normal, through manipulation of Carbon
Dioxide, Oxygen and Nitrogen levels in suitable polymeric film packages of
desired permeability. It also involves active modification by creating slight
vacuum inside the package and replacing it with a desired mixture of gases to
establish an optimum equilibrated modified atmosphere (EMA)
MAP is based on specialized packaging films that allow
controlled atmospheres to develop and be maintained in the retail package The
Films are specifically designed to match the handling conditions, ethylene
sensitivity and respiration rate of the produce to be packaged.
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The Impact
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More consistent product for
customers
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Increased opportunities for
supply to major outlets
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Increased branding and
marketing opportunities
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Maintains Freshness
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Longer shelf life –
Extends Shelf life by 3 to 5 folds
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Ability to hold produce
longer to take advantage of market price fluctuations – i.e. hold low
sell high.
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Inherently safer product
with physical protection from contaminants, foreign matter and pathogens
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Extension to HACCP and QC
systems, and traceabiltiy right to consumer
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Render vegetables in
convenient and Ready-to-cook form
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Bulk reduction for better
storage, easy transportation and packaging
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Boosts export of vegetables
in minimally processed form
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Renders 60% value addition
to vegetables in unit size consumer package
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All Season availability to
consumer as products are processed during season
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The Core Technology for MAP
and the machineries will be provided by CVP Systems Inc. USA, which
is approved by FDA
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The Central Food
Technological Research Institute (CFTRI), Mysore, India, will provide
the process parameters for various fruits and vegetables developed based
on Indian agronomic conditions and needs.
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Larsen and Toubro Limited,
Baroda, India, will undertake project design, erection, commissioning
and trial runs on Turnkey Basis.
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Ozonation of Fruits and Vegetables
This technology, which is very recently developed by University
of California and patented by Pure-O-Tech, Inc., USA, ensures
shelf life enhancement through elimination of bacteria during harvesting as
well as in the process before final packaging of the products.
This Technology has proved very successful already and
increases the shelf life by more than 2 weeks.
It is interesting to note that President of India has already
evinced personal interest to bring the project into India and efforts on way
for demonstration to him.
Ozonation Technology will be implemented as part of Janani’s
Integrated Horti-Processing Project in Andhra Pradesh through another
venture.
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