different types of packaging- technology and livelihood education

this lesson is about, the different types of food packaging

1. Motivation & Review Lean forward, lean backward, to the left, to the right .

2. Unit 1: Food and Food Service Chapter 1: Meat and Poultry Processing

3. Learning Objectives: At the end of the lesson, the students are expected to: identify the different packaging materials; arrange the steps in costing processed meat and poultry value the importance of the different packaging materials.

4. Lesson 3: Marketing and Packaging of Processed Meat and Poultry Products

5. Activity: Identification

6. Different Packaging Materials and their qualities

7. Different Packaging Materials and their qualities

8. Different Packaging Materials and their qualities

9. Different Packaging Materials and their qualities

10. Different Packaging Materials and their qualities

11. Different Packaging Materials and their qualities

12. Different Packaging Materials and their qualities

13. Different Packaging Materials and their qualities

14. Different Packaging Materials and their qualities

15. Different Packaging Materials and their qualities Aluminum foil- odorless and non-toxic. Glassine Paper- made of wood fiber and can control moisture and is suitable for frozen and smoked meat and poultry. Saran film- thermoplastic resin and is used in vacuum sealing frozen food. Can contract and adjust to shapes of products.

16. Different Packaging Materials and their qualities Edible packages- the casing of sausages and frozen steaks. Laminated wrappings - made from two or more combined materials. Polyethylene- shields the products against loss or gain of moisture.

17. Different Packaging Materials and their qualities Wooden boxes - protect the products from breakage and compression. Metal drum and pails Banana leaves, palm leaves, coconut leaves and bamboo sticks- for immediate cooking

18. Different Packaging Materials and their qualities Aluminum Glassine paper Saran film Polyethylene

19. Qualities of Good Packaging 1. It should be appropriate for the product 2. It should maintain the freshness and appearance of the product. 3. It should be dead set against grease, bacteria, insects, and rodents. 4. It should be moisture-resistant. 5. It should appear clean and safe. 6. It should protect the processed food from handling, transporting, and physical damage.

20. Considerations when choosing packaging materials for processed meat Product composition. Processed food differs in composition. Size and shape of the processed food. It should match the size and shape of the food to prevent damage. Odor and aroma of food. Packaging materials should restrict any change in their aroma and odor, if it happens then its spoiled.

21. Considerations when choosing packaging materials for processed meat and poultry Appearance and color of food. Excessive light can cause discoloration. Choose materials that protect the product from strong lighting. Aesthetic appearance. Appropriateness of design, color and size.

22. Arrange the Steps in Costing Processed Meat and Poultry List all ingredients used in the recipe. Decide on the mark-up percentage. Total the cost and divide how many portion yield from the recipe, the result is the cost of each portion. Determine the cost of each item. Add the cost of operation, packaging, and labor.

23. Steps in Costing Processed Meat and Poultry List all ingredients used in the recipe. Determine the cost of each item. Total the cost and divide how many portion yield from the recipe, the result is the cost of each portion. Add the cost of operation, packaging, and labor. Decide on the mark-up percentage.

24. Selling price = cost per portion x % mark-up Example: Yield: 2 portions (if sold by half kilo) Beef Tapa Price ₱ 1 kg beef sirloin 250.00 1 ½ tb salt 2.00 2 tb sugar 10.00 1 ts curing salt 5.00 ½ ts ground pepper 3.00 total cost 270.00 ₱270/2= ₱ 135.00 ₱ 135+ ₱ 50( cost of operation) = ₱ 185.00 Mark up (45%) Profit ₱ 185.00 x .45= ₱ 83.25 ₱ 185.00 + ₱ 83.25 = ₱ 268.25 your mark-up

25. Mark up percentage is 20% Cost of operation is: 200 Example: Yield: 3 portions (if sold by half kilo) Beef Tapa Price ₱ 2 kg beef sirloin 500.00 2 ½ tb salt 5.00 4 tb sugar 6.00 2 ts curing salt 10.00 1 ts ground pepper 3.00 total cost

26. Why is packaging important?

27. Any questions?