Maintenance of the quality of the spices is necessary. During handling, transportation, storage, and distribution, oxygen absorbers can be utilized. Making use of the oxygen absorbers for the dried onion slices, flakes, and powders can maintain the freshness and prevent it from rancid. Due to the ineffective vacuum and improper packaging can lead to bad odor and mold, change in color of the slices and moisture present in the power can lead to rancidity. It is possible that there is a change in the aroma of the product. Putting an oxygen absorber pouch does elimination incompetent elements and does oxidation. The process of oxidation extends the shelf life of the product up to three times. Our oxygen scavenger is food-safe, easy to utilize, and toxic-free. It can be used partially but is not completely reusable, however, it can be utilized for more period than stated.

Before choosing a suitable packaging type of package for spices, it is essential to know the factors which affect the quality of spices.

How it is Useful for Spices Packaging ?

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Moisture Content

Spices that are in powder form are hygroscopic in nature and pick-up moisture from the air resulting in sogginess and lumping of the powder. Pick-up of oxygen and other gases results in loss of the free-flowing nature of the spice powder.

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Loss of Aroma / Flavour Spices

Contain volatile oils, which impart the characteristic aroma/flavor to the product. Loss in the volatile oil content of oxidation of some aromatic compounds results in aroma and flavor loss.

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Discoloration

Spices such as green cardamom, red chilies, turmeric, saffron contain natural pigments. Light can affect the pigments resulting in loss or fading of color and deterioration so it is important to keep it in a cool and dark place.

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Insect Infestation

Spices are inclined to spoilage due to insect infestation, which can be further stimulated due to high humidity, heat, and oxygen.

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Microbial Contamination

In high humidity conditions of 65% and above, moisture absorption occurs. After a certain level of oxygen-content, it leads to spoilage due to microbial growth sets in.

For maintaining the quality of the spices during handling, transportation, storage, and distribution, the packaging material to be used is to be selected with care, keeping in mind the functional requirements.

Bulk Packaging: The traditional approach is to make use of jute bags for packaging of whole spices, with volumes ranging from 10kg to 70kg. The jute bags may be provided with a loose liner bag of polyethylene or maybe without a liner. Many times, double gunny bags are also used, notably for whole black pepper. The quality of the jute fabric used for the grammage and the weave (ends/picks) varies from one trader to the other. Oxygen absorbers can be put inside the packages which will help to keep the product safe and non-toxic.

Institutional Packages: The spice traders also make use of institutional packs of capacities ranging from 2-10 kilograms. The type of packages used includes layered flexible pouches and plastic woven sacks which substitute traditional material like tinplate containers and jute bags. Utilizing oxygen scavengers can prevent odor and insect growth.