Chapter-1

INTRODUCTION

Export is a vital factor in the economy of any country and plays an

important role in international trading. Developing nations are always on look
out demand. Indian seafood product have becoming one of the most
important export item always in high demand in the developed countries
making them very important for economic well being of the country.

In the first half of this century ,prawns, lobsters and cephalopods are
simple leash entering the fishing gears of poor fishermen exploiting the
fishery resources of our coastal waters .opening up the export markets for
these seafood varieties made them the backbones of the fishing industry and
foreign trade. Successful experiments by Indo-Norwegian project using
mechanized travelers in the country in the late fifties and subsequent boom in
the private enterprise in this method of fishing helped by the revolution in net
making with the advent of nylon fibers, we started plundering the fishing
resources of the sea bottom of our continental shelf. Prawns, lobsters and
cephalopods exploited in the fishery earned valuable foreign exchange due to
their high demand in the foreign markets.

The high profitability of this export trade to increasing exportation

and declining natural resources and catch per effort. Intensive culture of
prawns compensated the declining catch and maintained the increasing trend
of export and earnings in the sea food industry of India. But how long the
country with 8129km. Of coastline and 5400sq.km of continental shelf can
expect to compensate the declining natural resources with aquaculture
 Fish is high nutritious food, rich in protein. For millions of people, it is
the vital fact of daily diet. Nearly two-third of the inhabitants of developing
countries derived 40 percent of more of their animal protein in take from fish
and some countries the proportion Rises to three-quarters. For many countries
fish is also an increasingly importing source of foreign exchange, income and
employment.

For being successful in the world of marine export adequate importance

has to given to the packaging, storage and transport because of the highly
perishable nature of the commodity and also due to its value in the
international market.

Kerala and Karnataka has the good fishing grounds, sea ports ,air
ports and other infrastructure facilities. And has many marine food exporting
companies. And most of these firms give greater importance to packaging,
storage and the main factor of success.

PACKAGING OF SEAFOOD

India has over 8000 kilometers of coastline, 3 million hectares of

reservoirs and 1.4 million hectares of brackish water, which is a vast potential
for fishes, both from inland and marine resources. There are about 3,726
fishing villages and about 47,000 mechanized and 2, 23,000 non-mechanized
fishing vessels actively engaged in marine fish capture. Indias fish
production is approximately 5% of the total world production.
 Table 1 gives the fish production in India for the last few years. Nearly
60% of the production of fish in India is from marine sources. Marine fishes
found in India include prawns, shrimps, tuna, cuttlefish, squids, octopus, red
snappers, ribbon fish, mackerel, lobsters, catfish and a number of other
varieties. Indian exports of marine products fetch valuable foreign exchange
of more than Rs.50, 000 million.

The export was of the order of 41, 8070 tones during 2001-2002. Japan
is the largest buyer of Indian marine products and accounts for 15% of total
exports. Out of the total marine landings of our country, 65% of fish are
consumed as fresh, 7% as frozen, 20% as cured and 0.2% as canned. In the
total exports, about 34% of shrimps, 22% of cephalopods and 36% of fish are
exported in frozen form. Fish landed in plenty during glut season, are often
converted to dried fish or meal without properly preserving them and made
available to the interior cities during off-seasons.

Processing of produce into canned and frozen forms is carried out

almost entirely for the export market. In all, there are about 393 freezing
units, 13 canning units,160 ice-making units, 12 fish meal units and also
about 476 (as in 1999) cold storage units. This sector provides employment to
about 110 million people in the country. Processed fish products for export
include conventional block frozen products, Individual Quick Frozen (IQF)
products, and minced fish products like fish sausages, cakes, cutlets, fillets,
pastes, squirmy, textures products and dry fish.
NEED FOR PACKAGING OF FISH AND FISH PRODUCTS

Fish is an extremely perishable food and should be handled at all times

with great care, in such a way so as to inhibit the growth of micro-organisms.
Fish quality deteriorates rapidly and potential life is reduced if they are not
handled and stored properly. Most often, the fish landing stations are far away
from places where fish is processed or marketed and, therefore, they have to
be transported over long distances.

Fish must be refrigerated or frozen immediately after landing to prevent

microbial deterioration. It is reported that the rate of spoilage doubles with
every 5.5C rise in temperature. Desiccation of chilled and frozen fish during
storage causes quality deterioration as well as weight losses. The quality/type
of packaging materials and the method of packaging are, therefore, of great
importance for preserving the quality of fish. Fish and fish products can be
grouped into fresh fish, frozen fish, canned fish, dried fish and other value
added fish products. Each category requires special packaging materials and
different handling procedures and is, therefore, discussed separately

TRENDS IN GLOBAL SEAFOOD CONSUMPTION

Between 1960 and 2003, the worlds population rose from 3 billion to
6.3 billion representing an increase of 110% and an annual rate of growth of
1.7 percent. This rate of increase is unprecedented and has posed major
challenges to food producers
 In 2003, fish accounted for approximately 16 percent of the animal
protein consumed worldwide and in some Asian countries the proportion
ranges as high as 30 percent to 50 percent. For about one billion people,
seafood is the primary source of animal protein.

According to the Food and Agriculture Organization of the United Nations

(FAO), consumption of fish and fishery products increased from
approximately 38 million tons in 1960 to 137 million tons by 2003, an
increase of 260 percent representing an annual growth rate of 3.0 percent.
This rate of growth is significantly higher than the 1.8 percent rate of growth
of the global population. While a portion of the increase in demand has been
fueled by population growth, another factor is that a greater concentration of
people are living in coastal settlements with 40 percent of the worlds
population now living within 100 kilometers of the sea

Fish production has kept pace not only with population growth, but also
with growth in consumption as per capita fish consumption has increased
from about 12.7 kilograms per year in 1960 to about 21.7 kilograms per year
in 2003. While most of the increased demand has been met by growth in
capture, or wild fisheries, the last twenty years have seen the rapid
expansion of global aquaculture

By 2025, the global population is expected to grow to 8.5 billion, a

further increase of 35 percent, representing an annual growth rate of 1.4
percent. This rate of growth is projected to be somewhat slower than the rate
of 1.7 percent that was experienced between 1960 and 2003.
 Assuming no increase in per capita seafood consumption, global
seafood demand during this period would grow by a further 50 million tons,
or 37 percent. However, current trends show continued increases in per capita
seafood consumption meaning that unrestricted demand could easily grow by
more than 75 million tons.

This represents a major challenge for the seafood industry. Based on

numerous scientific studies, most of the worlds major fisheries are over-
exploited and current wild catch levels of 85 to 90 million tons are projected
to be at their maximum sustainable yields. Given that capture fisheries are
near their MSY, growth in demand will need to be satisfied by aquaculture
where harvests would need to increase by more than 75% by 2025 and that
assumes per capita consumption stays flat.

Till the end of 1960, export of Indian marine products mainly consisted
of dried items like dried fish and dried shrimp. Although frozen items were
present in the export basket from 1953 onwards in negligible quantities, it was
only since 1961 the export of dried marine products was overtaken by export
of frozen items leading to a steady progress in export earnings. With the
devaluation of Indian currency in 1966 the export of frozen and canned items
registered a significant rise. Frozen items continued to dominate the
trade. Markets for Indian products also spread fast to developed countries
from the traditional buyers in neighboring countries.
 MARKET STRUCTURE

Before 1960, the markets of Indian marine products were largely

confined to neighboring countries like Sri Lanka, Myanmar (formerly
Burma), Singapore etc. when our exports were dominated by dried items. This
situation changed with the development of technology/modernization; dried
products gave way to canned and frozen items. The product shift also resulted
in market shift. More sophisticated and affluent markets viz. Japan, USA,
Europe, Australia, etc. became our important buyers. Several seafood
processing units with modern machinery for freezing and production of value
added products were set up at all important centers in the country for export
processing.

For a long time USA was the principal buyer for our frozen shrimp but
after 1977, Japan emerged as the principal buyer of the product, followed by
the West European countries. Japan retained its position till 2001-02 as the
single largest buyer for our marine products accounting for about 31% in the
total export value. During the year 2002-03 and 2003-04 USA emerged as
the single largest market for our marine products. During the year 2004-05,
the European Union has collectively become the largest importer of Indian
marine products and it retained its position since 2005-06. During 2008-09
European Union (EU) continued as the largest market with a percentage share
of 32.6% in $ realization followed by China 14.8%, Japan 14.6%, USA
11.9%, South East Asia 10%, Middle East 5.5% and Other Countries 10.6%.
May be due to the prevailing economic recession export to EU, USA and
Japan declined 6.08%, 10.18% and 8.80% respectively, all other countries
increased their import of marine products from India during the year.
 Chapter-2

RESEARCH METHODOLOGY

All progress is born in enquiry. Doubt is often better than over

confidents, for it leads to inquiry and inquiry leads to invention is a famous
statement by Hudson Maxim

The increasingly complex nature of business and government has focused

attention on the use of research in solving problems.

Research may be defined as careful investigation especially through

search for new facts in any branch of knowledge.

Thus research as an aid to economic policy has its special significant in

solving various operational and planning problem of business and industry.

TITLE OF THE STUDY

The study on packaging of Indian sea food industry with special reference to
BARAKA OVERSEAS TRADERS

SCOPE OF THE STUDY

Role played by the marine exporters in earning foreign exchange.

The study is about the importance of the packaging in export of fish

products, its implementation and also the variations that occur due to change
in the market and the products.
 The study will highlight the importance of packaging, organization
structure, storage and details in the field of marine exports. Packaging plays
an important role in attracting customers and also it improves the products
phase value.

TOOLS AND TECHNIQUES

The researches suggested some of the tools and techniques to be used

in the study. The study includes simple percentage, bar charts, pie charts,
pictures, graphs etc

COLLECTION OF DATA

Data collection includes both primary and secondary data.

PRIMARY DATA

Primary data are those which are collected for the first time by the
researches and these data are collected from higher officials of BARAKA
OVERSEAS TRADERS.

SECONDARY DATA

Secondary data are those data which are collected from various
publications, news papers, magazines, journals, annual reports etc
AERAS OF DATA COLLECTION

Data were collected from BARAKA OVERSEA TRADERS

NEED FOR STUDY

The study shows the importance of packaging in export of marine

products. The importance of packaging enables as to know about how it
attract customer and which enables as to know about the identification of the
product, color, brand, style etc.

OBJECTIVES OF THE STUDY:

1. To know about various marine products by brake overseas traders.

2. Role of packaging of sea foods in international trade.

3. To study about packaging needs of various customers at different

countries.
LIMITATIONS OF THE STUDY:

1. Due to the time constraints depth study was not possible.

2. Due to seasonal nature of the industry packaging of few sea
products could not be directly studied.

3. The problem faced by sea food exporters are mainly collected from
publications of sea food export association of India. More
information could not be collected as the study had to be completed
in short period
 Chapter-3
COMPANY PROFILE

Baraka overseas traders were established in the year 1979 at Kochi, IT

emerged as a five members partnership. At B O T commenced its business in
a small scale which eventually flourished. The companys first export was
buffalo nm eat along small quantities of marine products. It was in the year
1982 the company started exporting only marine products.

The initial capital of the company was Rest 40000 in 1979 the turnover
in the same year was 1088000. In the year 1991 the turnover was

The company has been evaluated by the national competent agency and
has been approved for processing and exports to European Union, meeting all
the facility requirements as per EU directive81\493\EEC and processor code
No 630

MISSION AND VISION OF BARAKA OVERSEAS

TRADERS

Mission

Mission is to develop brand equity and to ensure professional image.

The company is developing in dynamic way, with the interest of the clients
Vision

The vision of Baraka is to excel in business through continuous

improvement in safety and quality of the product manufactured and exported

Quality policy

It is a policy of the company to purchase, process and export fish and

fishery product consistently meeting the requirements of international buyers.
For this the management is committed to implement and maintain HACCP
(Hazardous Activity for Critical Control Point) based quality system throughout
the process chain.

Customers of Baraka
The blue bay product of Baraka are exported to Europe Australia,
Singapore, Malaysia Hong Kong, China and Middle East. Japan imports
nearly 80% of shrimp. Squids and cattle fish are conceived by Europe. The
total export of the company, 60%goes to Japan, 25% goes to china and
Middle East.

Suppliers
It buys the marine products from various places. It has got purchase
department in kasargode ,Kerala state. In the state of Karnataka it purchases
the marine products from entire coastal area and firm has got 25 insulated
vehicles to transport the raw materials.

Future plan
 Marine product has created a sensation in the world market because of
their high health attributes. With the high unit value, sea foods have been
acclaimed as one of the fastest moving commodity in the world market. The
world market of the sea foods has doubled with in the last decade reaching
US$ 49.32 billion mark. Indias share is 2.4% shrimp product is changing due
to the increase attention given on other fishery resources like squid, cattle
fish, and fin fish etc and penetrating into markets of Western Europe and
south East Asia. BOT had a strong marketing net work and efficient
production management to supplement the progress of the firm. So they can
increase their export even more. The company responded to the change made
by the EEC for import of marine products. The change made by the firm
enabled them to retain the European market.

NATURE OF BUSINESS CARRIED

Baraka Overseas Traders has been in the field of processing and export
of variety of fish and fishery product s World over the last 24 years .The
product from Baraka are well accepted in international market under the
brand name Blue bay. Its geographic location which is strategic in terms of
sourcing fresh raw material, excellent infrastructure for quick processing and
easy access to global market gave the firm the ability to provide consistent
quality products in time
 ORGANISATION CHART

CHIEF EXECUTIVE
(MANAGING
PARTNER)

PLANT
MANAGER

PURCHASE MAITAINANACE QUALITY MARKETING FINANCE

ASSURANCE

PRODUCTION

PURCHASE ELECTRICAL TECHNOLOGIST MARKETING FINANCE

SUPERVISOR SUPERVISOR MANAGER MANAGER

PRODUCTION
MANAGER

OPERATOR SAN EXPORT CASHIER

SUPERVISOR ASSISTANT

PRODUCTION STORE
SUPERVISOR SUPERVISOR

OFFICE OFFICE
ASSISTANT ASSISTANT
 PARTNERS AND THE STAFFS OF THE COMPANY

PARTNERS:-
1. Mr. Mahamood T.A.

2. Mr Mr. K.H. Saleem

3. . Mohammed Habeebullah

4. Mr. K.S. Abdu Rahiman Arshad

5. Mr. K.S. Anwar Sadath

STAFFS:-
The total staff strength of the company is 518. Out of which 218 are
permanent workers and 300 are temporary workers. All the time contract
peeling, they can create more employment.
In the office staff, there are about 24 staff members to look after the
purchase and export. About 50 laborers are employed at purchase department
for processing raw material.
Among the laborers above 90 are ladies who carry out the work of
peeling and grading. Other laborers include,

1. Line supervisor
2. Plant supervisor
3. Watchman
4. Drivers
5. Cleaners
6. Attenders
7. Canteen Employees Etc.
 PRODUCTION PROCESS

RAW MATERIALS QUALITY

CHECK
WEIGHING
PRE-
PROCESSING WASHING
CHILL ROOM
PEELING &
WASHING

GRADING QUALITY
CHECK
GLAZING
PLATE
PROCESSING DEEP-FREEZING FREEZING

PACKING QUALITY
CHECK
COLD STORAGE
QUALITY
CHECK

DESPATCH
RECIEPT OF RAW MATERIAL

The raw material required for processing is purchased from the landing
centers directly by the companys own staffs and transported in insulated
trucks under proper icing. At the time of receipt in the factory the same is
evaluated by the on line quality control. The temperature of the raw material
is verified and entered in the relevant record .Samples are drawn a per the
sampling plan evaluated for organolaptic parameters and the result are entered
in the raw material register. The supplies meting acceptance criteria are
released for processing, if not send fore taking necessary corrective action.
The raw material is identified for giving code number and the same will be
carried over throughout the process for traceability. The raw material also
subject to microbiological tests for which samples are drawn from a lot per
day .In case the deficiencies the lot is rejected or reconditioned depending on
the defects

WASHING \WEIGHING
The accepted new raw material is washed with potable water and
weighed
ICING AND CHILLING STORAGE
The weighed material is iced in the ratio of 1:1 and stored in the chilled
room maintained below 4C; the icing is done in alternative layers so that the
product will be cooled to a temperature of less 4C. The temperature of the
product and chill room monitored every four hours and centered in the chill
room monitoring record by supervisors .In no case raw material is stored in
the chill room for more than 24 hours
BEHEADING\ DETAILNG\ CUTTING INTO STEAK AND
FILLETS
Before start of production the chilled material is de iced, the material
is taken on a table and beheading \cutting into steak and fillets. The product is
never exposed to temperature above 4C for more than 1 hour

RE-ICING AND CHILLING STORAGE

The peeled material is cleaned and graded randomly (small big) to the
requirement and the material is re iced and sent to processing chilled storage.

DE-ICING AND GRADING

Peeled \beheaded material is de-iced and graded according top the
requirements. Then re-iced, n case of fish, whole packing material is diced
and graded according to the requirements

WASHING\WEGHING \SETTING FOR FREEZING

Graded material is deiced and washed and accurately weighed .The
quality of the material is placed in plastic trays with polythene paper and
transfer to tunnel freezer

FREEZING
The material s frozen at -40C 6 to 8 hours So that a core temperature of
-18C is attained .The core temperature is varied at random by the Q|C and
entered in the on line control quality .The time and temperature of freezing
are monitored by the production supervisors and also by the operations
GLAZING
The frozen fish are subject to glazing with potable water at a
temperature 5c for ever5y chemical. The storage area is well lighted and with
proper ventilation and exhaust.
System.

CHECK WEIGHT AND MASTER CARTONING

The frozen fishes if not weighed before freezing is weighed and placed
in master cartons of desired size .Weighted frozen fishes are dross checked
and then placed in master cartons .The master cartons are sealed and verified
once for the correctness of printing , finally packed cartons are transferred to
the cold storage with a small period of time .

FROZEN STORAGE
The packed cases are stacked in a manner to allow proper air flow
between each stack .The cold storage temperature is ensured-18C or below
and entire storage is kept clean and hygienic .The cold storage are provided
with thermographs for automatic temperature recording. The temperature are
also monitored manually and entered in the cold storage log by the operators

SHIPMENT
The packed cartons are dispatched as per the purchase order in refer
containers .The cleanliness of the containers is monitored before dispatch.
The temperature also ensured before the container dispatch. As far as possible
for the principle of first out is followed at the shipment
PRODUCT SPECIFICATION

Shrimp
Head less
Code : FSHL
Species : Metapenaeus dobsoni, monoecover
Form : head portion removed, shell and tail
Grade : 11\15, 16\20, 21\25, 26\30, 31\35, 41\50,
51\60, 61\70, 71\90, 91\110
Export to : UK, Japan, China etc
Packing : 10*2kgs block frozen in baby carton

Peeled Undefined
Code : FS PUD
Species : peanuts dobsoni, stylifera
Form : head, shell and tail completely removed
Grade : 30\120, 100\200, 200\300
Export to : US, Japan, China etc
Packing : 10*2kg
Peeled and Tail on
Code : PTO
Species :penaeus indicus, dobsoni
Form : Head and shell removed
Grade : 130\200, 100\200, 200\300, 250\350
300\500, 500\800
Export to : US, Japan, China etc
Packing : 10*2kgs
Whole cuttle fish

Code : FCFW
Species : sepia pharaonis
Form : fresh cuttle fish a whole eith head, tentacles,
Cuttle bone and skin. Other foreign matters
Removed
Grade : 150\300, 300\500, 500\700, 700\1000
Export to : US, Japan, China, Middle East
Packing : 5*4kg block frozen

Whole cleaned cuttle fish

Code : FCFW cleaned
Species : sepia pharaonis
Form : skin, eyes, viscera, cuttle bone, and ink sac
Removed
Grade : u\1, 1\2, 2\4, 5\7, 8\12, 13\20
Export to : US, Japan, China, Middle East, Spain
Packing : 10 kg block frozen
Octopus
Code : FSWO
Form : fresh octopus with contents ink and skin
Grade : u\50, 50\100, 100\200, 200\300
Export to : US, Japan, Malaysia
Packing : 10*2kg blocks
Whole squid
Code : FSQW
Species :laligo ssp
Form : fresh whole squid, with skin and ink sac
Intact fish and other foreign matters removed

Grade : u\3, 3\6, 6\10, 10\20, 40\60, 60\80, 80\100

Export to : UK, Japan, Malaysia, Netherlands
Packing : 10*2kg blocks, 5*4 blocks frozen

Squid tubes
Code : FSQT
Form : head, tentacles, skin, pen, viscera and wings
Removed
Grade : u\10, 10\20, 20\40, 40\60
Export to : US, Japan, China, Middle East, Spain
Packing : 10 kg block frozen

Ribbon fish whole (H|L, T|L)

Code : FRCW headless, Tail less
Form : fresh ribbon fish whole, head len\ tail Len,
Foreign matters removed
Export to : US, Japan, China, Middle East, Spain, UK
Packing : 10 kg block frozen
Seer fish whole/IQF
Code : FRCW
Form : fresh seer fish whole, foreign matters
removed

Export to : US, Japan, China, Middle East, Spain, UK

Packing : 10*2kg block frozen

Indian mackerel

Code : FMKW
Form : fresh Indian mackerel whole, foreign matters
removed

Export to : US, Japan, China, Middle East, Spain, UK

Packing : 10*2kg block frozen
 TABLE-3.1

TABLE SHOWING MARINE PRODUCTS EXPORT OF

BARAKA OVERSEAS TRADERS FROM 2011 to 2016

year Quantity in tone Value in crore

2005-2006 4325 52.83
2006-2007 4508 61.71
2007-2008 4753 66.55
2008-2009 5309 69.18
2009-2010 2736 35.95
Source: company records

The above table shows the total export of Baraka from 2011-012 to
2015-2016. The value is given in crore and quantity in tones. Here we can
see the export of the company increased from 2011 to 2016 but in the year
2015-16 the export of the company decreased from 69.18 to 35.95 crore

CHART-3.1a
CHART SHOWING MARINE PRODUCTS EXPORT OF
BARAKA OVERSEAS TRADERS FROM 2011-2016

TABLE-3.2
TABLE SHOWING QUANTITY WISE EXPORT OF MARINE
PRODUCTS FROM BARAKA OVERSEAS TRADERS IN
2015-2016

Item Quantity

Shrimp 809778.200

Squid 1305660.180

Cuttle fish 86260

Ribbon fish 301000

mackerel 220970

Seer fish 129000

Source: company records

CHART-3.2a
CHART SHOWING QUANTITY WISE EXPORT OF
MARINE PRODUCTS FROM BARAKA OVERSEAS
TRADERS IN 2015-2016

TABLE-3.3
TABLE SHOWINGCOUNTRY WISE EXPORT OF MARINE
PRODUCTS FROM BARAKA IN 2015-2016

Item Country Share of %

UK 18%

Japan 27%

USA 34%

Shrimp China 5%

Belgium 2%

Vietnam 3%

France 4%

Netherlands 7%

Source: company records

CHART-3.3a
TABLE SHOWINGCOUNTRY WISE EXPORT OF MARINE
PRODUCTS FROM
BARAKA IN 2015-2016

TABLE-3.4
TABLE SHOWINGCOUNTRY WISE EXPORT OF MARINE
PRODUCTS FROM BARAKA IN 2015-2016

Item Country Share of %

Spain 30%

Belgium 5%
USA 25%
Netherlands 19%
Squid
Greece 2%

Italy 14%
Canada 3%
France 2%
Source: company records

CHART-3.4a
CHART SHOWINGCOUNTRY WISE EXPORT OF MARINE
PRODUCTS FROM BARAKA IN 2015-2016

TABLE-3.5
TABLE SHOWING EXPORT OF MARINE PRODUCTS
FROM INDIA
 Q: Quantity in MT, V: Value Rs. Crore, $: US Dollar in
Million
Year Export Variation (%) U.V.
2005-06 Q 512164 50835 11.02
V 7245.30 598.61 9.05 141.46
$ 1644.21 165.74 11.21 3.21
2006-07 Q 612641 100478 19.62
V 8363.53 1118.23 15.43 136.52
$ 1852.93 208.72 12.69 3.02
2007-08 Q 541701 -70941 -11.58
V 7620.92 -742.61 -8.88 140.68
$ 1899.09 46.16 2.49 3.51
2008-09 Q 602835 61135 11.29
V 8607.94 987.02 12.95 142.79
$ 1908.63 9.53 0.50 3.17
2009-10 Q 678436 75601 12.54
V 10048.53 1440.59 16.74 148.11
$ 2132.84 224.21 11.75 3.14
Source: www.mpeda.com

CHART-3.5a

TABLE SHOWINGEXPORT OF MARINE PRODUCTS

FROM INDIA
 Chapter-4

PACKAGING

ROLE OF PACKAGING INMARINE FOOD PRODUCTS

 The fishing industry has made leaps and bounds during the last two
decades in India and this has vastly enhanced the scope of export of marine
delicacies from India. Indian today stands tall among the world leaders in the
field of sea food export such as China, Japan, Norway, and Indonesia.

Marine products such as cuttle fish, whole-cleaned fish, shrimp,

lobsters, are of great demands in the European as well as American markets.
These marine products are found in abundance along the warm and tropical
Indian coast, thus giving the marine food export industry vast potential, which
has not yet been fully exploited.

Marine products is a highly perishable commodity and therefore proper

packaging and storage plays a vital role in the export of marine products,
Modern packaging concepts that emerged with the advancement in the field
of science and technology has greatly improved the shelf life and quality of
sea food. Packing is an integral part of production, distribution and an
important tool in marketing. It is also a means of prevention from spoilage,
damage, or loss due to external causes.....in a world where competitors arise
like raging thunder, value addition and making the product attractive and
pleasing to the eye playa very vital and substantial role in the
Makings of a true market leader. Packaging plays a very important role in
making a product good. It improves the shelf life of a product as is the case
with seafood export, which is the current matter of study in detail.

There are various other advantages of packing; they may be

listed down as follows.
MAKES A PRODUCT ATTRACTIVE

Products may be packaged according to the market thus enabling the

manufacturer to get maximum benefit along with customer satisfaction.

Packaging plays a vital role in establishing a brand name and brand

logo and also helps in product identification i.e. if bar coding is implemented
accordance with the international standard.

Good quality ensured in packaging results in minimizing the loss and

spoilage during transportation and storage.

Proper packaging also ensure quality and quantity of the product and as
a result there is no variations in the quantity and quality at the time of packing
and at time of purchase by the customer thus assuring maximum customer
satisfaction.

PACKAGING OF FISH AND FISHERY PRODUCTS

India is predominantly dependent on its agricultural economy, often
leading to severe shortages. One of the important causes of food shortage is
high postharvest losses and spoilage, estimated to be around 20%. Packaging
of foods becomes all the more important in countries such as India where the
climatic conditions vary considerably. Ambient temperature varies from
subzero to over 50C and relative humidity from 10-90%. Handling and
transport facilities are also seen as grossly inadequate in countries such as
India. Unlike many other manufactured consumer products including leather,
machineries and chemicals, the packaging needs of foods, and particularly
fish, are very complex because of the intrinsic characteristics and the need to
retain or preserve them while in the package.

PACKAGING REQUIREMENTS OF INDIVIDUAL SEAFOOD

PRODUCTS

FROZEN PRODUCTS

Frozen shrimp is the most important marine export of India.

Conventionally shrimp was frozen as 2 kg blocks in duplex board cartons
lined with low density polyethylene (LDPE) and 10 such cartons are packed
in a master carton made of 5 ply or 7 ply corrugated fiber board boxes. There
is now great demand from importing countries for shrimp in individually
quick frozen (IQF)). IQF shrimp is packed into plastic film pouches. The
other major IQF products are cooked whole lobster, lobster tail, lobster meat,
cuttle fish fillets, and boiled clam meat and fish fillets from white lean fish.

DRIED FISHERY PRODUCTS

One fifth of Indias fish catch is salted and dried for internal
consumption. Baskets improvised with braided coconut or Palmira leaves are
the containers mainly used for packaging this product both for export and
internal distribution. An overwrap with gunny fabric is given as reinforcement
in the case of products meant for export and those which have to be
transported over long distances. These packages are however prone to easy
entry of insects, rodents and other pests. As the product is highly sensitive to
changes in relative humidity, the packaging has to be sufficiently water vapor
proof.

The commonly used packaging materials for consumer packs of dry

fish are LDPE or polypropylene (PP). These materials are cheap, readily
available and have good tearing and bursting strength. Disadvantages are high
water vapor and gas transmission rates, proneness to puncture or damage
from sharp spines and odor problems, and hence shelf life is limited. A recent
development is the use of polyethylene terephthalate (PET)/LDPE laminate
pouches

CANNED FISH

In India tinplate cans with a sulfur-resistant lacquer are the traditional

containers for fish and shellfish. However, the high cost of imported tinplate
was one of the reasons for the collapse of canned fish exports from India.
Aluminum containers offer tremendous opportunities to take care of the
packaging needs of food-based products such as canned fish. An indigenously
developed aluminum can has been found quite good for heat processing fish
and fish-based products (Pull-tab polymer-coated tin-free steel cans are
presently manufactured in India and some canneries use them for both
internal and export markets.

FREEZE DRIED PRODUCTS

 Application of freeze drying in fish preservation is a relatively recent
development. In spite of the high production costs, the process is becoming
very popular due to several advantages associated with the products. They are
generally packed under an inert gas to exclude air and oxygen. Hence the
main requirements in the packaging are low oxygen and water vapor
permeability to protect the product from rancidity and absorption of moisture,
and sufficient mechanical strength to protect from shock. Paper/ aluminum
foil /LDPE laminates or metalized PET/LDPE laminated pouches are used for
freeze dried products.

FUNCTIONS OF PACKAGES

Packages today are used for a variety of purposes. Generally, package

function be classified into four groups
1. Containment
2. Protection
3. Utility
4. Communication

CONTAINMENT

The original function of packages was simply to contain the product in

an enclosed volume. Containment facilitated handling, storage, and
transportation. Containment is an important function, of packaging today,
although it is often a function taken for granted. Other than physical strength
and closure requirement, simple containment places few demands on
packaging materials, packaging to final use.

PROTECTION

Aquatic products must be protected from physical damage,

microorganisms or chemical contamination, decomposition, insects and
rodents, dehydration and other damaging effects. The particular product will
determine the type and extent of protection required. For example, empty
oyster shells, which will be spread as cultch on the bottom for catching young
oysters, require little or no packaging protection. Filleted fin fish on the other
hand require packages that will allow them to be cooled rapidly to 5 C or
below, will prevent microbial contamination, resist bruising and will prevent
dehydration.

Although often neglected, protecting the environment from the product

is an important aspect of packaging. When packaging poisons, radioactive
materials, or other dangerous materials, protection of the environment and
people coming in contact with the package are self-evident. Packages for
aquatic products often do not consider protection of the environment from the
product. However, it is often a very important consideration. For example, a
leaking drum of fish oil can create no end of trouble under the right
circumstances as can a broken package of putrefied fish.

UTILITY
 Packages should perform several services. They should ease handling
transportation, storage, marketing and use of a product. For example, placing
many small irregular packages in to a large standard sized card-board
container makes the product easier to stack on pallets and easier to handle in
warehouse and during transportation. Product orientation in packages; ease of
identification, pricing, displaying in retail outlets, dispensing and package
disposal; design of the packages for secondary use; and many other factors
are all package utility characteristic.

Utility has two basic, first, packages may assist the user in a
functionally efficient or they may do something for the product. This facet is
typical of packages used in industrial settings. Often these packages are used
in industrial settings. Often the package is designed for a specific use. For
example, the package may mount on a machine those mates directly with
package dispensing device.
Convenience usually most prevalent at the consumer level. Be bag
packages, tear tapes, non-drip spouts, and off caps are but a few of the
conveniences expect the consumer. Although processors of aquatic products
have worked towards convenience packages much more remains to be done.

COMMUNICATION

Todays competitive markets require the package communicate with the

potential purchaser without the aid of a salesperson. The package must attract,
hold the consumer attention long enough to trigger a sale. A homemaker
spends about 27 min shopping. In a supermarket per trip and selects 14 items
out of a possible 6300 items. Thus getting the shoppers attention is extremely
important in marking sales.

Packages are legally required to display company information. The

product net weight and ingredients are two examples. Other information such
as nutritional content may be given as sales reasons or as a means of
educating consumers.

Information about the package and how to often increase sales,

directions on how to open a closed package, how to use special small
enclosures and related information help improve convenience.

Information on how to use he product is conveyed on the package,

Items such as number of servings per container, how to prepare the product,
suggestions for new recipes that use the product, periodical deals or offers, or
product guarantees may be included on the package to assist the consumers.
Official offers on the packages, such as giving free books when

The consumer send in a number of purchase seals , are widely used

sales induces. The inclusion of small prizes in packages is a widely used sales
technique. Once the package has attracted attention and provided sufficient
information and appeal, either technically or emotionally to initiate a sale it
must provide an experience that will induce repeat sales .The package must be
convenient , it must look good at home or on the table , it must have some
unique characteristic, or it must have an attractive emotional appeal to
motivate repeat sales. Repeat sales are generally the source of the greatest
profiles.
PACKAGING MATERIALS

Space limitations in this single chapter limit the discussion of

packaging materials to a very general approach. Thus readers interested in
properties of specific materials should refer to some of the references noted
sat the end of this chapter such as the current packaging encyclopedia.

Packaging materials may be broadly divided into neral types: ceramics.

Glass) metals) materials derived from plants) and plastics.

CERAMICS

Ceramics include earthenware items often referred to as pottery. Clays

of various types are primary materials from which earthenware is made.
Production processes vary depending on the source materials and final
product desired. Generally, the process involves mixing clay, water, and other
materials, such as feldspar, flint, quartz, or bone, to achieve a mixture thatll
provide the desired and product. The mixture is then framed and heated
(fired) to dry and harden the material. The product may also be decorated
and / or glazed.

Earthenware has been used for thousands of years. Depending on the

manufacturing process it may be porous or nonporous. It generally is rigid,
brittle, opaque, hard, inert, and resistant to very high temperatures. If the wall
thickness is sufficient to provide substantial strength, earthenware tends to be
heavy. Thin sections are very fragile.
 Ceramics are generally used as packaging materials in developed
countries only to achieve special marketing effects, primarily because of their
weight and fragility. Ceramics are, however, more widely used in less
developed countries where other packages or containers are not readily
available.

GLASS

Glass is also an old packaging material, tracing its origins to about

7000BC. Glass is made by melting various percentages of limestone, soda,
and silica (sand) together. The soda ash provides a glass workable at moderate
temperatures while the limestone reduces the water solubility of glass made
from silica and soda ash.

As a packaging material glass is inert, it is air and gas impermeable

with proper selection of a closure (cap) and it is transparent unless purposely
colored by special additions. It is hard and somewhat brittle, but plastic
coatings may be applied to resuce shatter and noise in packaging equipment.
Glass containers can be made in a wide range of size and shapes. Glass can
also be recycled.

Glass accounts for a relatively small proportion of packages used for

squatic products.

METALS

Metals are used in three primary forms for packaging aquatic products:
relatively large tubs, cans, and foil. Metal tube are used for handling whole,
eviscerated , or eviscerated and headed fresh fish prior to entering the
processing plant, and in fresh fish markets. The tube typically are small
enough to contain 25 kg or less of fish and ice, but tube large enough to hold
over 100 kg. Are sometimes used where handling is done with lift trucks.
Although steel and coated steel tubs are used, stainless steel and aluminum
are generally preferred because of their corrosion resistance.

Metal cans are strong enough to withstand pressures experienced in the

retorting process, paper labels can easily be applied and sealing can be done
relatively easily and reliably with inexpensive equipment.

Metal foils (aluminum) have not been widely used for packaging
aquatic products, although their use is increasing and will probably increase
more rapidly in the future as modified atmosphere packaging grows. The
reflective surface of metal foils produces attractive packages. The gravure
printing or embossing processes can be used to produce high quality graphics
on foil surfaces. Metal foils are excellent barriers to gases, moistures, liquids,
and light. They are light in weight compared to steel cans and glass bottles
and form an integral part of the retort pouch. Aluminum foils have heat
conductivity and are good heat reflectors. They can easily be laminated to
various plastic films to form tough. Opaque, relatively impermeable yet
attractive flexible packages.

Metal foils are used almost entirely in consumer packages or as barriers

in composite packages for wholesale. Since flexible types of packages such as
those made from foils have little compressive strength. Foil packages are
usually packaged in cases made of corrugated paper or similar substantial
material.

PLANT PRODUCTS

A wide variety of plant products has been and is today used for
packages. Leaves, grasses, rush, and various other fibers have been used.
Today these items are used only rarely because better or more convenient
materials are available. Cellulose containing plant products are the most
widely used packaging materials made from plants. The most familiar of
theses products are wood and paper products derived primarily from wood.

WOOD

Wood is available in many varieties ranging from hard dense

hardwoods with beautiful grain to the more utilitarian softwoods. Wood is
easily shaped and joined, usually by use of nails or staples. It resists bending
and is not fragile like ceramics. Its fibrous structure gives it a maximum
tension and compression strength parallel with the grain and maximum, shear
resistance perpendicular to the grain. It is soft enough to be cut with saws and
other cutting tools yet strong enough to hold together when nailed or glued.
When dry, hardwoods can be hard enough to make nailing difficult. Wood
also has also a porous surface, which makes it undesirable from the sanitation
stand point for containing some products. Wooden fish boxes were once
standard items for handling fresh fish. Although occasionally used today,
wooden fish boxes have generally been replaced by lighter more easily
cleaned metal and plastic boxes. `
 There are probably several hundred species of wood available.
However a relatively few species are widely used for packing. Pins and
spruces, some of the cheaper species, are widely used for making containers.
Oak and hickory are frequently used for making kegs for beer, wine and
whiskey, while white poplar and basswood, quite soft, straight grained woods,
are used for making boxes. Oak and pine are often used for making pallets.

Since wood generally is a fairly heavy package, it is used only where

its strength, wet strength, or other properties are required. Cost of wood also
is a particular concern.

PAPER AND PAPERBOARD

Wood may be ground and treated with various chemicals, such as

calcium or magnesium bisulfate (sulfite process) or sodium hydroxide and
sodium hydroxide and sodium sulfide (sulfate process) to remove all parts of
the wood except the cellulose fibers. These fibers are generally washed and
may be treated in various outlier ways necessary to achieve the desired end
product. The slurry of water and fibers is then passed through a type of
screening process where the fibers are deposited in a flat sheet. This sheet is
pressed and dried to form paper. Varying process variables can form a wide
variety of papers. The papers may be assembled by various techniques to
produce corrugated cardboard, paper, and other products.

CONTAINER BOARD
 Container board is a widely used material often-called cardboard or
corrugated paperboard .It is constructed of flat layers of paper alternated with
corrugated paper. The flat paper gives the inside and outside surface a flat
printable surface while the interior corrugated layers give the containerboard
vertical compression strength. The laminated structure provides impact
cushioning and overall strength.

The surface layers most commonly are made of Kraft paper but can be
made from a variety of papers to give different surface textures, finishes, and
colors. In addition, the completed containerboard case may be waxed or
treated with other chemicals to increase wet strength waxed containerboard
cases are widely used for fresh fish and shellfish.

CHIPBOARD

Chipboard is produced using a variety of water paper pulp materials. It

is not as strong as liner board, but may be manufactured in bendable (will take
a 180 bend)or semi-bendable (will take a 90 bend) form, Usually
manufactured on cylinder machines, chipboard often has one or both surfaces
made from higher grade liner stock.

KRAFT PAPER

Kraft paper is made from wood pulp using a sulfate manufacturing

process. It is a coarse paper having considerable strength and is widely used
for shopping bags and making containerboard. Although brown in its natural
state, this bulky paper can be produced in lighter brown shades, cream, or
even white using various bleaching processes. By compacting the paper
during manufacture additional strength can be imparted. This extensible Kraft
paper is known for its ability to absorb shock without rupturing.

Multi-layer paper bags are made from Kraft paper and used to package
a wide variety of solid materials. Fish meat is often packaged in Kraft paper
bags. Paper bags are light in weight and thus add little to product
transportation costs. They are tough and will withstand rough handling
without rupture.

Kraft paper also takes printing very well. Thus, instructions, symbols,
and sales aids may be printed on it. Kraft paper is also used as a primary
forming material in manufacture of paperboard drums and other cylindrical
containers.

Bleached packaging papers. These papers are used where both

appearance and containment are important. Strength can be varied by proper
selection of the pulp material and careful selection of manufacturing
variables. Finishes are varied by varying processing techniques and surface
coatings. Machine finished papers tend to have a porous structure while
glazed finishes provide smoother surfaces excellent for printing.
Incorporating clays and binder materials into the paper fills surface cavities,
which helps keep the ink on the surface during printing. The resulting printing
is brighter and has a more attractive finish.

Bleached packaging papers are widely used by bakeries, fast food

chains, and department stores for wrapping products.
BLEACHED BOARD

Bleached boards are manufactured from 100 percent bleached Kraft or

sulfate pulped fibers, and because of this, are often referred to as solid
bleached sulfate (SBS) boards. Solid bleached sulfate boards are particularly
well suited for use with foods because the bleaching process in combination
with use of virgin fibers minimizes the possibility of contamination.

Solid bleached sulfate boards are often clay coated to enhance printing
or are frequently coated with Polythene wax and other materials to impart
barrier properties to the board. Because SB S is often used packaging liquids,
(e.g., milk) and other high moisture and /or frozen products, moisture barriers
are highly important. More recently SBS with a polyester coating has been
used to produce oven able trays. Although primarily intended for use with
microwave ovens, polyester-coated SBS can withstand the high cooking
temperatures experienced in conventional ovens.

CLAY-COATED NEWA

Clay- coated New, readily identifiable by the gray appearance on the

non- printed side, is not generally used in direct content with food. Typically
it is used as a more substantial container for a flexible package. Breakfast
cereal boxes area typical example of its use. One side is coated with a clay
coating to provide a good printing surface. Other coatings such as waxes and
polyethylene may also be applied to impart special properties to the board.
POUCH PAPER

Pouch papers are made from virgin Kraft pulp for maximum strength.
They are very smooth, pliable, and opaque. They provide excellent printing
surfaces and are frequently used in laminating with foil, glassine,
polyethylene, and other papers. Laminations or coatings may impart barrier
properties.

GREASE PROOF

Grease proof papers are manufactured from highly refined , highly

hydrated pulp and have high density, good smoothness, and high resistance to
penetration by greases, odors, and oils, Grease-resistant papers may also be
produced from more normal pulp by use of Flour chemical additives. The
primary use of these papers is in food packaging to prevent grease
penetration.

GLASSINE

Glassine, like greaseproof, is manufactured from highly refined and

highly and highly hydrated- pulp. The high degree of fiber collapse in the
pulp and the large resulting bonded area makes glassine very resistant to oil,
grease, and odor penetration. High-grade glassine have a high degree of
transparency and are excellent barriers to oil and grease, Lower quality
glassines are not as transparent and have reduced barrier properties, primarily
because the pulp from which they are made is not as highly, refined, Glassines
are used primarily as an inner warp in food packaging to prevent oil and
grease leakage into other parts or the package.

VEGETABLE PARCHMENT

Vegetable parchment is manufactured by immersing sheets of un-sized

paper in a bath of concentrated sulfuric acid, Parchment properties are
dependent on the type and sources of primary fibers but generally exhibits a
high oil and grease penetration resistance and high strength even when boiled
in water. Parchment is used for specialized food wrapping such as inner liners
for ham, bacon, and sausage wrappers.

WAXED PAPER

Waxed paper is produced from a variety of pulp materials, all of which

are generally highly refined. The paper may be wet or dry waxed. Dry
waxing impregnates the sheet leaving little, if any surface wax, wet waxing is
primarily a surface coating. Because waxed paper is tasteless, odorless,
nontoxic, and inert, it is widely used in food packaging, primarily as an inner
wrap.

PLASTICS

Plastics are a term used to describe a wide range of materials. The

common property of all plastics is that they are composed of very large
molecules. The high molecular weight results because are formed of chains or
lattices (polymers) made up of links or building blocks of distinct
molecular structure (monomers).

There as many naturally occurring polymers such as proteins, cellulose,

rubber, and other compounds. Man-made polymers (e.g., silk) and other
expensive materials. The usefulness of plastics depends on their properties.
Some can be stretched to form thin membranes (films); some have high
resistance to the passage of gases or moisture some can be drawn into fine
filaments for use in marketing fabric, while others can be formed into
complex shapes.

Basic packaging plastics may be divided into several general groups

(I)free films(2)extended film coatings or laminating adhesives,(3) extruded
thermoform able resins,(4) injection melded resins , and (5) fibers and
filaments.

Plastics are excellent packaging materials, because it is often possible

to tailor the package properties to meet product needs, by proper selection of
base materials and processing variables combined with the addition of
additives and the use of coatings and /or laminations, a wide variety of
material properties can be achieved

There are hundreds of plastics used today for packaging. Since a brief
discussion of each here is impossible, basic plastic types will be discussed.
Readers interested in additional details should refer to more detailed
references such as the packaging Encyclopedia or contact manufactures or
distributors of plastic packaging materials
 Selection of the best package for any product requires knowledge of
many factors physical and biological product characterizes, product and end
users effects of he environment on the product and of the environment, whole
sale and retail requirements, information about the ultimate product,
consumer, packaging materials and company image all need to be
incorporated into package selection. Package selection will thus, involve not
only the packaging specialist but also marketing, engineering, quality control
management and other specialists.

PRODUCT CHARACTERISTCS

The product characteristics and properties determine basic packaging

requirements and will to a large degree determine such packaging material
specifications as moisture and /or gas varied properties, strength and related
characteristics.

COMPOSITION

The composition of products from the aquatic environment varies from

living fish shipped to per shops to fish oil extracted from menhaden. Some
products such as waste from fish and crab processing plants deteriorate very
rapidly and must be disposed off or stabilized in a matter of hour if order
problems are to be avoided. Other products such as oyster shells may be
stored for years in an outdoor pile. Fresh fish are perishable and must be kept
below 3 to 5 degrees Celsius while valuable products such as pearls must be
secured against theft. Since the chemical composition of products derive from
the aquatic environment varies widely, packaging requirements must be suited
to the individual product composition.

FORM

Products may be liquid, solid in nature, Liquid product vary in

viscosity ranging from the relatively low viscosity fish paste. Solids vary in
size from large whole fish to powdered products such as fishmeal.

SIZE AND SHAPE

Project size often dictates packaging requirements large heavy products

require heavy packaging materials to contain them while, large low density
often require substantial packages just to provide physical protection. Small
items are often packaged in-groups rather than individually. Small
individually packed items often require considerable packaging materials a
factor increasing cost. Product shape must be considered while designing
packages. Items with contours must have packages that will prevent them
from sliding around in the package, items with sharp points must be contained
in packages designed to prevent these projections from piercing the package.
Example crab claws, fish fins, oyster shell can easily destroy ordinary
materials.

STRENGTH

Project strength often is related to package strength in an inverse

relation ship. Weak products usually require packages of higher strength to
protect them than do strong products. Frozen blocks require relatively weak
packages because the fish black itself will withstand compression loads
experienced in warehouse and during handling and transportation. Fragility is
another aspect of strength. Some products will not with stand shock loads
experienced if they are dropped or during rail or truck transport. Tight
packaging may be sufficient but more often some type of shock absorbing
materials is incorporated into the package. Cardboard and foam plastic
products are widely used to provide cushioning.

THE PACKAGING MEDIA:

Conventional packaging systems include wrapped and pouch-plastic

based with folding board cartons. Consumer preference would be influenced
by pack size, ease in dispensing, pilfer profess and print amenability. Some of
the significant trend noticed is,

1. Molded and thermoformed trays with cling or over wrap film.

2. Vacuum packaging
3. Modified atmosphere packaging
4. Hot melt coated folding board cartons,
The packaging system for cooked or ready to east seafoods and
products are tinplate contained, tin-free-steel container, glass jars,
thermoformed packs, retort packs, governable microovenable packs, boil-in-
bags and roast-in-bags.

THE CHALLENGES AND RESPONSES

 The steadily growing needs of domestic markets and increasing exports
with the emphasis on consumer value added packing concepts places a high
demand on the packing industry and the challenges are to be met effectively.
However the situation with respect to globalization and exports of India
products has taken a new turn and faced with new challenges and
requirements some of which need necessarily to be compiled with as they are
either national or international compulsions.

Present needs for products to be competitive are

1. Unitization and containerization

While designing a package care should be ensured to arrive at the package

dimensions to enable their placement or storage in the container so that the
full available space or loaded capacity is effectively utilized.

2. Package design and graphics

This can be achieved by an appropriate mix of various factors governing

the total graphics such as color, scheme copy matter, trade name, logo, brand
illustration etc. This is significant facet every exporter should seriously
consider as it is still alack area in majority of the pack currently placed in
front of more stiff competition.

3. Product marking and coding

 Technology of coding and marketing of packages has become more
sophisticated and modified in most of the countries but India has lagged far
behind. The commonly known terminologies are UPC (Universal product
Coding) and IAN (International Article Number) generally practiced in USA
and Europe. More often these are mistaken purely for pricing. This system is
more popularly known as bar-coding, that is depiction of various products and
inventory details through a series f bars. The barcode helps all major aspects
involved in the total distribution system including product identification and
inventory.
4. Eco-regulations

The emergency of European single market has also surfaced in the form
of packaging legislation on environment. The overall principle revolves round
to use packages that are more easily amendable to recycling, reusing and
biodegradable, with a view to reduce solid waters generated through used
packages.

CONDITIONS FOR STORAGE AND TRANSPORTATION

1. Fresh frozen and processed fish and fisheries products must during
storage and transport at the temperature laid down in this notification
and in particular.
a) Fresh or fisheries products and cooked and chilled crustacean
and molluscan, shellfish products must be kept at the temp of
melting ice.
b) Frozen fisheries product with exception of frozen fish in brine
intended for the manufacture of canned foods must be kept at an
even temp or -18 C or less in all parts of the product allowing for
the possibility of brief upward fluctuations of not more than 3 C
during transport.
c) Processed products must be kept at the temp specified by the
manufacturer when the circumstances so require.

2. Which frozen fish products are transported, from a cold storage plant to
an approved establishment, to be thawed on arrival for the purpose of
preparation and/ or processing and where the distance to cover is short
not exceeding 50km or one hour journey the competent authority Maya
grant derogation from the conditions laid down in the last point?

3. Products may not be stored or transported with other products, which

may contaminate them or affect their hygiene unless they are packaged
in such away as to provide satisfactory production.

4. Vehicles used for the transport of fisheries product must be constructed

and equipped in such away that the temp laid down in this notifications
can be maintained through out the period of transport. If ice is used to
 chill the product adequate drainage must be provide in order to ensure
that water from melted ice does not stay in contact with the product.
The inside surfaces of the means of transport must be finished in such a
way that they do not adversely affect the fresh, frozen and processed
fish and fisheries product. They must be smooth and easy to clan and
disinfect.

5. Means of transport used for fisheries products may not be used for
transporting other products likely to impair or contaminate fisheries
product expect when fishery guaranteed uncontaminated as a transport
being thoroughly cleaned and disinfected.

6. Fishery products may not be transported in a vehicle or container which

is not clean or which should have been disinfected.

7. The transport conditions of fishery products be placed on the market

alive must not adversely affect the products

PACKAGING AND STORAGE AT BARAKA OVERSEAS

 The materials are graded and then packed. A plastic coated paper
carton is used for packing. Usually 2 kg capacity carton is used. Inside the
duplex carton then polythene sheet is covered over which a net weight of 2
kg of material is stuffed. Then glazed water or bacteria free water is
poured in to the carton, and polythene is wrapped around the top of the
material and the duplex carton is closed as well as placed in deep freezer.
Small variety marine products like shrimp, squid are placed in a
plate freezer. While the big fishes like mackerel are placed in tunnel
freezer. The freezing temperature is maintained at-18c. The freezing of
marine products take around2 to 3 hours.

The frozen carton is taken out and packed in a master carton. Ten
duplex cartons are makes a master carton, the net weight of the master
carton is around 24 kg. The master carton is then strapped and sends for
dispatch. The unit processing capacity per day is around 10-12 tones.

The master carton is stored in cold storage room; the temperature

maintained at the cold storage room is -4c. The master cartons are taken
out as and when shipment is due.

The frozen food is immediately put in to the container, which has

built in cold storage in which the temperature is maintained at -4c. The
frozen food should be transferred to the port for dispatch from the unit
with in 24hours. A delay can results in melt of frozen food.
TRANSPORTATION
The transportation of frozen sea food is normally done by sea
and in containers. The containers are of two types 20 ft and 40 ft. the
containers intended for the transport of frozen cargo is provided with a
refrigeration system. The containers have a self-recording temperature
gauge, which monitors the temperature throughout the voyage.

The voyage of a ship from the Cochin port to European port

takes 20 to 45 days and the refrigeration system is run throughout this
period.

MARKING

Packaging Date :Eg

 2010 :year

C : Month (third month)

25 : Date

Company code :

Frozen shrimp : FS

Peeled &undefined : PUD

Month Code

Jan A

Feb B

Mar C

Apr D

May E

June F

July G

Aug H

Sep I

Oct J

Nov K

Dec L

Chapter-5
MARINE PRODUCTS EXPORT DEVELOPMENT
AUTHORITY (MPEDA)

THE ROLE OF MPEDA FOR THE PROMOTION OF

SEAFOOD EXPORTS

India blessed with a long coastline and abundant fishery resources has
emerged as one of the worlds foremost seafood suppliers in terms of both
quantity and quality shipping a diversified mix of products to more than 70
countries. And the Marine products Export Development Authority in 1972
for the promotion of seafood exports has long helped lead the way forward.

But promotion isnt all the Authority does not by a long shot MPEDAs
comprehensive role also covers overseeing fisheries of all kinds specifying
standards for processing as well as engaging in marketing and training
activities for various segments of the Industry. Further more developments
measures such as putting up fish landing platforms, modernization of plant
facilities and assuring quality control standards.

Shrimp, Squid, Cuttlefish, Cryster, Lobster and Shark etc varieties of

Seafood to make happy gourmets all over the world. India has them but
having them does not make them the automatic choice. To win over a
gourmets India Seafoods have to match the most exacting standards of the
world and even meet the personal reference.

VALUE ADDITION
 Value addition gives the consumer products a step closer to his meal.
Moreover he gets the parts of his choice at the exact weight measurements.

Realizing the importance of value addition in exports MPEDA has been

concentrating on the development of diversified value added seafood
products. It introduced new technology and encouraged seafood processors to
adopt consumer packaging. The efforts have proved to be fruitful as the
country has expanded its overseas market and achieved higher market value
realization.

AQUACULTURE

MPEDA promotes export- oriented aquaculture. As a result shrimp

aquaculture picked up in a big way and presently contributes about 52 % by
volume and 75 % by value of the shrimp exports from the country.

To strengthen the raw material base for export market MPEDA is also
making serious attempt to promote aqua culture production of Scampy, Crab,
Lobsters, Molluscs and Fin fishes.

India has vast potential for mariculture, coastal and land based aqua
culture and inland aquaculture. The utilization of the vast potential, so far is
only marginal. Out of 11, 90,900 hectors of coastal land available in the
country only 12.5 % is put into use for aquaculture. Hence tremendous scope
for aquaculture development and MPEDA is committed to take aquaculture to
new vistas by extending assistance for diversified aquaculture in the country.

A Training and Education

 Under the scheme 'Integrated Development Programme for Seafood
Quality and Extension Services, MPEDA organizes demonstration-cum-
training programmers for fishermen and processing workers with audio visual
aids. Folders, brochures and booklets are prepared in English and regional
languages.

Developmental Activities

For the modernization of Sea food processing units, the Development

section of MPEDA extents assistance.

MARKETING SERVICES

MPEDA compiles and disseminates trade enquiries received from

overseas buyers among exporters. In association with concerned agencies it
sorts out trade disputes. It compiles and disseminates information about reefer
space requirements for shipment of frozen cargo and liaise with shipping
companies and airlines to meet the demands of the industry. It liaise with the
government for conservation measures of over exploited resources like
shrimps, lobsters, sea cucumbers, sea weeds, sea shells etc.

Marketing expertise is shared with exporters and those involved in

fishing industry. MPEDA compiles and disseminates trade enquiries received
from overseas buyers among exporters. In association with concerned
agencies it sorts out trade disputes.

It compiles and disseminates information about reefer space

requirements for shipment of frozen cargo and liaise with shipping companies
and airlines to meet the demands of the industry. It liaise with the government
for conservation measures of over exploited resources like shrimps, lobsters,
sea cucumbers, sea weeds, sea shells etc. Marketing expertise is shared with
exporters and those involved in fishing industry.

QUALITY CONTROL

MPEDA ensures the highest standards for seafood's exported from India.
It works in close association with Export Inspection Council of India and
other Indian and International quality control organizations.

Assistance is given to registered processors to set up quality control

laboratories and modern pre-processing plants throughout the country to meet
the ISO 9000 quality standards. The HACCP cell in MPEDA offers advice on
matters connected with EC Directives.

APPRAISAL AND INVESTMENT

MPEDA advises Government of India on matters connected with deep

sea fishing. It undertakes techno-economic and financial appraisal of projects
for production of value added marine products. Entrepreneurs and
professionals get pre investment advices from MPEDA.

INTERNATIONAL CO-OPERATION AND MARKET

PRAMOTION

MPEDA co-ordinates the visit of delegates from other countries or

from international bodies like FAO, INFOFISH, UNDP, World Bank etc.
 MPEDA participates in specialized international food and trade fairs,
organizes buyer-seller meets in major seafood markets overseas and sponsors
visit of Indian delegates and individual sales teams to foreign markets.
MPEDA participates in specialized international food and trade fairs,
organizes buyer-seller meets in major seafood markets overseas and sponsors
visit of Indian delegates and individual sales teams to foreign markets

OVERSEAS TRADE PROMOTION OFFICES

MPEDA has Overseas Trade Promotion Offices in Tokyo and New York.
They ensure hassle free trade, liaising with government agencies, trade
missions, seafood trade and industry associations and organizing direct
market promotion activities. In Europe, in Brussels, the India Trade Centre
promotes seafood trade interests.

TRADE FAIR

The prestigious biennial India seafood Trade Fair organized by MPEDA

brings overseas buyers, sellers and other interested sectors of the industry
under one umbrella.

EXPORT STATISTICS AND MARKET RESEARCH

 MPEDA collects and compiles statistics of marine products exported
through various ports in India. It monitors the overseas market situations and
exchange rate fluctuations. The details are published in the weekly bulletin
PRIME. Every month MPEDA collects compiles and analyses export data
from all processing plants. Port-wise, grade-wise/variety-wise, information is
available.

Work Programme of MPEDA includes

Registration of infrastructural facilities for seafood export trade

Collection and dissemination of trade information
Promotion of Indian marine products in overseas markets by organizing
joint and direct participation in overseas fairs and international seafood
fairs in India
Implementation of development schemes vital to the industry by
extending financial assistance for purchase of insulated fish boxes,
improvement of peeling sheds, establishment of captive peeling sheds,
modernization of seafood industry to upgrade the processing
machinery, installation of IQF machinery, generator sets, flake ice
making machineries, quality control laboratory, etc.
Promotion of aquaculture for augmenting export production
Promotion of deep sea fishing projects through test fishing, joint
venture and equity participation and installation of equipments to
increase the efficiency of fishing
Financial and related activities

STRUCTURE AND ACTIVITIES

 MPEDA functions under the Ministry of Commerce and Industry,
Government of India and acts as a nodal agency coordinating with different
Central and State Governments establishments engaged in fishery production
and allied activities.

The development schemes of the authority are implemented under four

major heads:

1. Export Production - Capture Fisheries

2. Export Production - Culture Fisheries
3. Induction of New Technology and Modernization of Processing
Facilities
4. Market Promotion

With HQ at Cochin, the Authority has established field offices in all the
maritime states of India to implement the various promotional schemes. The
Authority maintains two overseas Trade Promotion Offices in New York
(U.S.A.) and Tokyo (Japan) to promote Indian seafood and a Trade Promotion
Office at New Delhi to liaise with Central Ministries.

The Adviser, Agriculture & Marine Products Division of the Indian Trade
Centre, Brussels (under the Ministry of Commerce and Industry) assists
MPEDA in its trade promotion activities in Europe and liaises with the
European countries.

Six regional offices at Mumbai, Kolkata, Cochin, Chennai, and

Vizagapattanam are five sub-regional offices at Kollam, Kochi, Tuticorin,
GAO and Bhubaneswar are functioning as field offices for implementation of
various developmental activities of the Authority besides engaging
themselves in the export promotion of marine products by providing guidance
and assistance to the processing industry and the export trade.

The objectives of the Overseas Trade Promotion Offices are to promote

seafood imports into the respective countries by liaising with Indian exporters
as well as overseas importers, developing contacts with government
agencies / officials, to remove identified constraints, promote the image of
Indian products through publicity campaigns, identify markets for new
products, create awareness on the capabilities of Indian processing,
packaging, quality inspection procedures etc. and also to identify suitable
joint venture partners for deep sea fishing, aquaculture projects, processing
and marketing value-added products etc.

OBJECTIVES OF MPEDA:
Conservation and management of fishery resource.
Promotion of commercial shrimp farming
Promotion of commercially viable, eco-friendly aquaculture.
Imparting grass root and broad - spectrum development training with
special reference to quality control, processing and marketing.
Formulation and supervision of quality guidelines and standards.
Registration of exporters and processing plans.
Registration of marine products exports.
Promotion of joint venture in deep sea fishing aquaculture and value
added products.
Regulation of marine products exports.
Dissemination of real time market intelligence.
 Assistance to industry in areas of export promotion and import essential
raw materials.
Organizing international buyer seller meets, trade promotions, facilitating
the participation of Indian seafood delegates on trade fairs overseas.
PARTICULARS OF ITS ORGANIZATION, FUNCTIONS
AND DUTIES

Organization chart offices- MPEDA

Powers and duties of its officers and employees.
Procedure followed in the decision making process including channels
of supervision and accessibility.
Norms set by for the discharge of its function.
Rules, regulations, instructions, manuals and records, held by it or
under its control or used by its employees for discharging its functions.
Statement of the categories of documents that are held by it or under its
control.
Particulars of any arrangement that exists for consultation with, or
representation by, the members of the Public in relation to the
formulation of its policy or implementation thereof.
Statement of Boards, Councils, Committees and other bodies consisting
of two or more persons constitutes as its part or for the purpose of its
advice, and as to whether meetings of those Boards, Councils,
Committees and other bodies are open to the public or the minutes of
such meeting are accessible for public.
A directory of its officers and employees.
The monthly remuneration received by each or its officers and
employees, including the system of computerization as provided in its
regulations.
 The budget allocated to each of its agency, indicating the particulars of
all plans, proposed expenditure and reports on disbursements made.
The manner or execution of subsidy programs, including the amounts
allocated and the details of beneficiaries of such programs.
The particulars of concessions, permits or authorization granted by it.

QUALITY CONTROL

Quality control for sea foods

 Quality has been defined by the international organization for
standardization as the totality of features and characteristics of a product or
services that bear on its ability to satisfy stated or its implied needs. Quality
control quality assurance and quality systems are devices that used to satisfy
the customer. It has been defined as the operational techniques and activities
that are used to fulfill the requirements the quality. Quality system is the
organizational structures, process of resources for implementing quality
management.

There is a worldwide trend towards the more stringent consumer

expectation with regard to food quality. This impact is seen in a sea food also.
Consumer have become more demanding and become more conscious
resulting in more and more stringent measures adopted by various countries to
ensure safety and wholesomeness of sea food. By having an effective quality
system the country establishes the confidents of the buyer in the product they
trade, leading to repeat orders, better retunes and increase in foreign exchange
earnings.

Three system of quality control leading to inspection and certification

have been recognized under the fish and fishery products. Quality control and
inspection order and rule notified by the Government of India under Export
Quality Control Act in 1963

FOOD STANDARDS

Food standards are necessary for marketing of food and effect tie application
of quality control laws. The food standards therefore play a vital role in the
international trade and commerce and provide a common language between
the buyer and seller. The standard must be technically sound and attainable
with suitable tolerance limits and action levels. Before formulating the
standards for different classes of products the following aspects to be looked
in to.

1. Nature of the product

2. Buyers specific requirements
3. health safety hazards
4. Legal requirements
5. packing and labeling requirements

The major sea food importers from India like USA, EU have their
specific quality control aspects like Hazard Analysis Critical Control Point
formulated by the US food and Drug admini9stration and specific quality
control by European Union Commission (EEC)

Quality control for U.S.A

The sea food export to US will have to set up quality control measures
based on the principles of HACCP in the processing unit. It involves
identification and monitoring the critical control point in food preparation,
where the risk of food borne hazards is greatest. The HACCP consist of 7
steps:-

1. Identification likely hazards by preparation of flow chart of the

process.
2. identification of critical control points in the process like cooking,
chilling, etc
3. establish critical control limit for each CCPs e.g., time,
temperature, ph, moisture etc
4. Setting up procedures to monitor the CCPs and to produce accurate
record for future check.
5. Establish corrective action to be taken when anything goes out of
control.
6. Establish effective record keeping system.
7. Establish procedures to verify whether the HACCP system is
working effectively.

QUALITY CONTROL FOR JAPAN

 IN Japan, the new product liability law and the revised food sanitation
law were formulated in 1995 in order to protect consumers and to secure food
safety. The revised part of food sanitation law is aimed to materialize the
concepts of Hazard Analysis And Critical Control Point while products are
produced, the aim of both law are to force processors and importers to fulfill
their responsibility more severally than before, for instance, if consumers
suffer from food poisoning by contaminated imported marine product
theoretically importers responsibility can be pursued based on the law
according to the circumstances although the definition of marine products is
not unclear present. Therefore importers will request to the exporters to be
more cautious to food hygiene than ever.

QUALITY CONTROL FOR E.U COUNTRIES

After the banned had been imposed in June 1997, it was decided that
only the factory vessel which fully meet the E.U requirements will be
approved for processing fishery products for export to European Union. After
the requirements have been fulfill the exporter should submit their application
to the office of export inspection agency and the European commission
experts will be made to visit these factories and certify if they are satisfied
with the fulfillment of requirements

The product processing requirements are follows:

a) The frozen fish and fishery products indented for exports to European
Union shall be done in hygienic way as per the requirements of the
importing country right from harvesting through landing,
transportation, pre-processing, freezing, packaging and marketing till
exports
b) MPEDA will provide a list of landing centers and fishing vessels which
are likely to meet the E.U countries
c) Fishery products must be landed and during the landing they must be
landed in hygienic condition
d) The pre-processing and processing like peeling, beheading, etc shall be
done hygienically only in factory vessels approved by the competent
authority.
e) There are many conditions to be followed in premises and building,
safety measures for fly proofing, vermin and animal control should be
taken.
f) Condition regarding factory building ie, the ceiling wall and floor work
of room
g) Condition applicable to maintenances of cold rooms, storage etc
h) Condition regarding transportation of raw material and cleaning of
transporting vehicle
i) Separate room for wet and ory items
j) Use of potable water, in processing and ice making
k) General condition regarding hygiene documented maintenance
schedule for all premises, machinery equipments, measuring
instruments
l) Use of trolleys for international movement of goods
m) In- house laboratory system to have check on process quality
n) Medical certificates regarding workers medical checkups
o) Use of approved additives, detergents, and disinfectants etc. freshness
must be always managed through from stage of catch by fishing boats
landing at ports, transportation from ports to factories and processing
and packing at factories

Chapter-6

FINDINGS AND SUGGESTIONS

FINDINGS

The packaging done at Baraka Overseas Traders was found to be as per

the regulations for international quality and as per the conditions and standard
specified for marine food export. Certain factors were observed during the
study of packaging at Baraka
1. Packaging is carried out under the satisfactory conditions of hygiene to
preclude contamination of the fishery products.

2. The packaging materials and products liable to enter Into contact with
fishery product comply with all the rules of hygiene and in particular.

3. With the exception of certain boxes made of impervious ,smooth and

corrosion resisted material which are easy to clean disinfect,wih may
be reused after cleaning and disinfecting packaging materials may not
reused packaging used for fresh product held under ice must provide
adequate drainage for melt water un used packaging material be stored
in premises away from the production are and must be protected from
dust and contamination

4. Fishery during the storage and transport, are kept at temperatures laid
down by international directives

5. They are transported under condition of hygiene.

6. Marine sector plays an important role in Indias total export.

7. Boxes used for carrying of raw material to the processing plant are not
used to store the accepted raw materials and also in subsequent
processing.
SUGGESTIONS

The study will not be complete without a mention of few suggestions

that came in to mind and were drawn from the study. to mention a few of
them will give the project full look.
Capital should be invested in to research and development for
developing the most modern packaging system so that the company can
get wider acclaim.

Faster modes of transport can be implemented by modernizing the

existing fleet of transport vehicle

The management, packaging and transport workers should have

training program to enable better packaging and quicker transport.

Additional labor should be brought in during the peak season to help in

faster and better production and packaging.

During the peak season hiring of extra vehicles should be done for
transport of raw materials and finished products.

Chapter-7
CONCLUSION
 During the project work at Baraka Overseas Traders ,Kochi I
have noted that Baraka is rapidly emerging as the market leader in
marine products export field. Their brand name is popular in foreign
countries like USA, JAPAN etc.
Baraka Overseas Traders is a well disciplined and is known
for its systematic work culture. As I have completed my project
work at Baraka, Kochi I have seen that the company has progressed
a lot in the field of marine export. During the course of study I have
studied about the manufacturing of various departments and in
particular the packaging department. This study gave me a clear
idea about the concepts of management and its practical
implementations. I was extremely happy to be a part of the company
for brief period during the course of training. I conclude by saying
that I have had nice exposure to the field of marine exports,
production process and packaging in Baraka Overseas Traders.

CONTENTS
CHAPTER TITLE PAGE
NO.
1 INTRODUCTION

2 RESEARCH METHODOLOGY

3 COMPANY PROFILE

4 PACKAGING OF MARINE PRODUCTS

5 ROLE OF MPEDA AND QUALITY

CONTROL
6 FINDINGS AND SUGGESTIONS

7 CONCLUSION

BIBLIOGRAPHY

LIST OF TABLES

TABLE TITLE PAGE

NO. NO.
3.1 Export of Baraka from 2011-2016
3.2 Quantity wise export of Baraka from 2015-16
3.3 Country wise export of Baraka from 2015-16
3.4 Country wise export of Baraka from 2015-16
3.5 Total export from India from 2015-16

LIST OF CHARTS

CHART TITLE PAGE NO.

NO.
3.1a Export of Baraka from 2005-2010
3.2a Quantity wise export of Baraka from
 2009-10
3.3a Country wise export of Baraka from
2009-10
3.4a Country wise export of Baraka from
2009-10
3.5a Total export from India from 2005-10