39D-13

Y. ZHAO, Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Rd., Extension U-17, Storrs, CT 06269 and J. H. Wells, Food Innovation Center, Oregon State University, 1207 N.W. Natio Pkwy, Suite 154, Portland, OR 97209.

Packaging is a critical component of food products offered for export markets. Understanding the technical barriers relating to food packaging could increase export market opportunities. China is one of the major export market for US foods, thus a clear and complete understanding of the special features and needs of Chinese food packaging could greatly promote the export market to China.

The objective of this study was to initiate an international cooperative research program examining Chinese food packaging systems. Considerations included packaging design for delivering high quality and safety product, materials related to recycling regulation, packaging size coordinated by the standard shelf space of cooling/freezing systems, and packaging labels and graphics.

A 2-week trip in Shanghai and other cities was conducted. Two independent surveys were initiated. One survey interviewed food companies, research institutions and trade organizations with considerations in product standards, regulation, packaging technology and materials, and food import and export channels. The second survey was consumer-orientated for understanding consumer concerns in packaging labeling, size, materials, and consumer behavior in material recycling.

The study identified some important aspects of Chinese food packaging systems and potential collaboration opportunities. It was found that high performance packaging materials and innovative packaging technology and related equipment are demanded highly in China. Modified atmosphere packaging and controlled atmosphere storage attracted great attention among those companies interested in "Non-Staple Food Planning". Packaging labeling, size and graphics significantly affect consumers purchasing decision toward the products. Both manufactures and consumers are looking for improved packages for higher quality and longer shelf-life products.

Information gained from this study could assist in articulation of technical barriers in food packaging and promote the export opportunities for US foods. Additionally, the study could lead to further joint collaborative initiatives with Chinese food processor, researchers and trade associations.