Developing a packaging strategy can be a daunting task, especially when we consider that the strategy must encompass multiple areas. A packaging strategy is not just about redesigning packaging for marketing purposes; it is about determining the resources and systems that are used to meet long-term objectives.
As with any strategy development, there are basic steps that can be followed:
Discovery: To develop a packaging strategy, a little more insight is also required. We need to understand the industry that we are operating in and the strength of forces within the industry. We also need to understand the goals of the stakeholders within the organization.
Industry Analysis: Analysis of the industry landscape is a common step in developing business strategies, and it is also useful for developing a packaging strategy.
Stakeholder Goals: understanding the goals of stakeholders within an organization and the strengths of those goals. For example, an operations group may focus on efficiency as their main target, a marketing group may seek to have a brand recognized for its particular packaging color, and a purchasing group may strive to utilize multiple suppliers for each component type.
Develop a successful public relations strategy:
The success of public relations is one of the reasons for developing industries, as it opens up multiple markets and gains expertise among business owners.
To get rid of the distance and make the value of the investment, the comprehensive PR strategy must be based on research that helps determine the proposed value and validates the objectives of the client or the media.
Involve stakeholders: Requiring input from stakeholders, especially staff, is useful in developing a great PR strategy for two reasons.
First, the brand has deep and unique knowledge about its customers; second, they may be informal brand ambassadors. For better or worse, employee speech will always throw gaps in insufficient communication within the company. It is important to improve it.
Vision statement: The packaging function will support the company’s goal of being first to market with new technology that results in the recognition of the company as the technological leader in the industry.
Business process mission statement: To be first to market, we recognize the need to have short timelines and therefore we will design a packaging development system that allows quick decisions and uses multiple iterations consecutively.
Engineering services, a packaging function will have a portfolio of project types. The objectives in engineering services will determine the mix of project types that best support the organization. The project mix consists of cost-saving, brand maintenance, innovation and new technology, and quality improvement. When the project mix is determined, the structure or the department in terms of resources, supply base, and test facilities can be determined.
Technology, objectives related to technology will support the reliance level of an organization on new technology. The reliance level will dictate the need for computer-aided simulation or investments in research and development.
The packaging strategy is an essential component to enable a focus on meeting long-term objectives and ensuring the ongoing success and competitiveness of an organization.
The tahini is considered to be a fatty element so that it is produced from the grinding of sesame seeds, and sesame is one of the most famous and oldest spices known to various civilizations and the development of ages so that its discovery dates back to 1600 BC. Uses of sesame differ in all countries, you find it among the desserts, and you find it within the spice, and others use it as tahini.
The health benefits of tahini:
The heart: A study showed that taking tahini regularly for 4 weeks reduces cholesterol. And that after stopping Tahina for another 4 weeks, cholesterol levels went back up again.
Cancer: Sesame peels have a similar structure to estrogen, and they are able to bind to estrogen receptors and protect the body from the cancers associated with this hormone.
Arthritis: Sesame seeds gradually relieve pain and have no side effects
Bone health: Magnesium and calcium in tahini are beneficial to the bone, especially in terms of increasing its density, which is important for women after menstruation and for both sexes with age, as the risk of osteoporosis increases.
Damage to tahini:
Many of them are not recommended for patients with fatty liver.
It is not recommended for people with diabetes.
Saturated with fat
Not recommended for kidney patients.
It increases weight.
Manufacture method:
You start by cleaning the sesame seeds from impurities and then submerging them in water for more than 6 hours.
After soaking, the seeds are placed in a special machine that helps separate the pulp from the peel.
The seeds are then transferred to their own brine pans, separating the crusts, floating to the surface, and the pulp settling down. The core is then washed from salt, And by repeating the process, a pulp-free salt is obtained.
Purify the water and then toast it in a medium heat oven while stirring (or it may be exposed to water vapor). The roasting continues for a period of more than two hours, then it cools and grinds, resulting in white tahini.
Packaging and packing the flour and information about its production line:
1- Sesame Roasting Machine:This machine is used to roast peeled sesame seeds. When the machine spins to the right or clockwise it is roasting, and when it spins in the direction of the car or unlike the clock it works to empty.
2- Sesame Peeling Machine:It is a machine used to remove sesame peels by relying on a vibrating belt
3- Sesame Sieve:This machine is used to isolate foreign particles from sesame seeds suitable for producing tahini
4- Water tanks for sesame peeling:This machine consists of 4 tanks, the first of which is the moistening tank, and the second and third tanks are two tanks that contain salty water and used to separate sesame seeds from the crusts, while the fourth tank contains water to wash and purify the sesame seeds from the salt accumulated from the previous process.
5- Robot Sesame Transfer:This machine is used to transfer sesame seeds between the four tanks, and it is working with a hydraulic system.
6- Sesame Cooling Rack:Reliance occurs to cool roasted seeds in the wind.
7- Sesame Drying Machine:Reliance is made to dry the seeds after washing them in the wash tanks.
8- Steam sesame roasting machine:This machine is used for roasting peeled sesame seeds based on water vapor.
9- Carrier:Its function is based on the transportation of the sesame raw material necessary for the manufacture of tahini
10- Sesame Mill:The mill is used to grind sesame seeds after processing them, resulting in tahini, the final product.
11- Tahina filling machine:It is used for filling tahini in the plastic containers designated for the project.
12- Tahina tank:This tank is used for storing tahini. The capacity of the standard tank ranges between 1-4 tons, knowing that one can seek more capacity if the production capacity is greater than the capacity of the tank.
Tahini is an oriental sauce with a strong and distinct flavor and indispensable in many dishes
Ghee
Municipal ghee, the ancestral food of choice and the secret of their correct structure and strength, they were adding it abundantly to their meals without fear of the danger of disease, as the old lifestyle, which was filled with activity and vitality, was allowed to eat everything that pleased them without fear or reckoning.
It is a fat extracted from sheep or cow milk in certain ways and is used in the kitchen in preparing foods.
Ghee preparation steps:
We will explain the manufacturing stages and almost no different if they are produced in a large factory or in a small factory:
1- First, we put a quantity of animal butter made from cow’s milk in the tank.
2- We start to heat the butter to a temperature of about 60 degrees Celsius until it melts and the foam begins to go upward. This foam is called (Reem). In this case, we can raise this foam, which is essentially the residual milk present in the butter, or neglect the subject and continue to heat.
3- We add one of these materials (pieces of bread, a quantity of rice or a quantity of bulgur), and the benefit of this thing is for the purpose of forming a nucleus on which the burned protein collects in the butter or cream, and we make sure to stir it in away.
4- Now we reach the leveling stage where we increase the temperature to 105 ° C and when it starts to boil a layer of thick foam is formed.
5- We raise the temperature to 112 degrees Celsius. At this stage, suspended particles are deposited and the ghee appears net.
6- We continue in the healing process until thick foam forms and the smell of ghee appears, then the color of the ghee becomes reddish-yellow and at this stage, we stop continuing with the heating.
7- Now we reach the stage of filtering and separating the ghee so that we leave it for an hour until it stagnates and cools. At this time, we can pull the ghee from the top after we stop the mixer. Gauze or fabric as a filter and we use it to filter the margarine, and we must filter it in this case twice to ensure the fineness of the margarine.
8- At this stage, we fill the ghee in metal, glass or plastic boxes with a high-density liquid filling machine, piston pump.
Ghee Benefits:
1:It is considered a laxative and fights constipation
2:Improves the softening and redness of the skin
3:- It protects the nerve from the effects of acids (such as lemon and red tea) and consequently from nerve diseases such as Alzheimer’s, Parkinson’s and sclerosis, and from both types of sugar.
4:There are vitamins that are not soluble except in beneficial fat so that the body can absorb and benefit from them.
5:It contains important vitamins for the body such as Vitamin A Vitamin B Vitamin E Vitamin B1 Vitamin B2 Vitamin PP.
6:It contains important minerals for the body, such as calcium, magnesium, and phosphorus (these minerals are important for building bones and getting rid of osteoporosis) as it contains sodium.
7:- Ghee reduces the number of triglycerides in the blood
Ghee is important for the nerves and tonic for them and the brain
Important for gifting mental health and mood
8:- Needed by patients with nerves, such as multiple sclerosis, paralysis, sciatica, and others.
9:- Important for diabetics because they lose magnesium in the urine and thus weaken their nerves, it protects it, God willing, from being harmed by this disease.
10- It is important for pregnant women to feed and nurture their unborn babies while they are breastfeeding.
11:Beneficial cholesterol is an indispensable substance in the formation of every living cell, as it provides the flexibility and permeability necessary for its functioning while securing the hardness of the cellular and outer membrane.
12:Without beneficial cholesterol, the generation, and production of reproductive hormones become an inevitable process (sterility).
Beneficial cholesterol is involved in the formation of vitamin D in the body (bone, immune and sterility).
13:Useful cholesterol is important for the formation of bile (yellow is important for digesting fats, bowel movement and preventing constipation).
The butter from which the ghee is made prevents the buildup of cholesterol on the walls of blood vessels because it contains phosphide.
The more animal food contains green herbs, the more omega-3 oil in butter and ghee.
Ghee damage:
Ghee can damage various parts of the body if taken in very large quantities for an extended period of time, as it comes as follows:
1: There is no doubt that it leads to a very high level of harmful cholesterol in the blood.
2: It is based on preparing the body for various diseases, the most important of which is diabetes.
3: It increases the chance of developing many diseases related to the heart, as it increases the exposure to heart attacks.
4: Municipal ghee can easily expose and prepare the body for stroke.
5: Exposes the body to various strokes, such as a heart attack, as well as a stroke.
6: Excessive consumption of municipal and animal ghee leads to a very noticeable increase in blood pressure.
7: It leads to the accumulation of fat in different areas of the body, which leads to a very large weight gain.
Although ghee should be limited, it can sometimes be included with all foods in a varied and balanced diet due to its multiple benefits.
The newest technologies in filling dairy product:
Dairy processing and manufacturing are growing rapidly worldwide to meet the ever-increasing demand for milk and milk products from the world’s population
The supply of milk became a commercial industry, with specialized breeds of cattle being developed for dairy, as distinct from beef or draught animals.
Initially, more people were employed as milkers, but it soon turned to mechanization with machines designed to do the milking.
Industrial processing:
Dairy plants process the raw milk they receive from farmers so as to extend their marketable life. Two main types of processes are employed: heat treatment to ensure the safety of milk for human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter, hard cheese, and milk powders so that they can be stored.
Cream and butter: Today, milk is separated by huge machines in bulk into the cream and skim milk. The cream is processed to produce various consumer products, depending on its thickness, its suitability for culinary uses and consumer demand, which differs from place to place and country to country.
Skimmed milk: The product left after the cream is removed is called skim, or skimmed milk. To make a consumable liquid a portion of cream is returned to the skim milk to make low-fat milk (semi-skimmed) for human consumption
Casein: is the predominant phosphoprotein found in fresh milk. It has a very wide range of uses from being a filler for human foods, such as ice cream, to the manufacture of products such as fabric, adhesives, and plastics.
Cheese:
Cheese is another product made from milk, Whole milk is reacted to form curds that can be compressed, processed and stored to form cheese.
Why? In earlier times, whey or milk serum was considered to be a waste product and it was, mostly, fed to pigs as a convenient means of disposal
Milk powders: Milk is also processed by various drying processes into powders. Whole milk, skim milk, buttermilk, and whey products are dried into a powder form and used for human and animal consumption.
Other milk products: Kumis is produced commercially in Central Asia. Although it is traditionally made from mare’s milk, modern industrial variants may use cow’s milk instead
What is the use of dairy products?
Regardless of its delicious taste, we eat dairy products as they provide us with a range of nutrients:
It is a good source of protein that helps us grow and fix glitches.
It is also a source of calcium that helps us maintain and grow bones and gives them strength and health.
It contains the important iodine element for the nerves and brain to function and obtain healthy skin.
It provides us with vitamin B12, which supports healthy red blood cells and nerves.
It provides us with vitamin B2 (riboflavin), which helps release energy from carbohydrates and proteins.