Processed Foods Content Market survey of processed foods, their packaging and label information Purpose This practical is intended to familiarise students with the variety of processed foods available in the market, create awareness about the different types of packaging materials used for processed foods and to generate interest in the study of label information. Procedure The students will work in groups comprising – students in each group. Each group will go to a different market and collect information on the following: A: Availability of the following foods : Cereal foods like breakfast foods, noodles, atta . Dairy products — milk, cheese, butter, ghee , ice-cream.
Preserves — jams, pickles, squashes, ketchup, sauces. Snacks — chips, bhujias , biscuits, Nutrition Supplements such as Complan, Bournvita, Horlicks, Milo, Boost and other branded products. Beverages — fruit juices, carbonated soft drinks, bottled water. B: Note the packaging material used for these products.
Make a table comparing the types of packaging materials used for different types of foods. Name of product Packaging materials used Label information Date of packaging Best before date Weight Certification mark (e.g. Agmark Nutrition Information Remarks, if any . Compare costs of different packaging for the same product (if available).
Result/Conclusion: The collected information to be tabulated on a chart and displayed. The findings can be discussed in a classroom session where the teacher can point out the relative merits and demerits of the different packaging materials used.