Should larger packs be required, for shipping economy, then the above weights may be exceeded by using fibreboard drums, with metal reinforced ends and a polyethylene liner inside. These drums have the merit of rigidity, and give the product good protection but they are cumbersome to stack in arehouse and in transit Reference has been made earlier to packing in tinplate containers but the current cost of tinplate almost precludes this, except for high value material, for example, meats, poultry and special vegetable packs for export to the tropics, or for storage in exceptional conditions The standard dehydrator's tin is a nominal 18 litre capacity container, 23cm by 23cm by 33cm high, with a 15cm aperture for filling, and a lever lid to fit this aperture. These tins, which are normally nitrogen-flushed after filling, give excellent protection on all counts, and they ensure a shelf life of 12 months or more for the product Against these factors must be balanced the cost of the ontainer, the fairly high labour cost of filling, gassing and soldering, and the fact that it is not easy for the user to empty the tin of its contents completely The 15cm aperture never appears large enough to eject the last few ounces of product lodging in the square corners of the tin. Another objection by users is that the soldered tagger plate is difficult to remove An alternative tinplate container is the nominal 5kg open top can, which can be easily filled, hermetically sealed on a double seamer and nitrogen- flushed through a brogue hole in the end. This container is, however,too small for most vegetables, other than potato granules, but it is ideal for meat Packaging for retail and small catering packs may be selected from a wide range of materials, including polypropylene film, cellulose and polyethylene film, and laminates of many types A dehydrator must take into account the barrier properties he requires before deciding on a film or laminate, and he must also establish what shelf life a particular form of packaging will provide. The shelf life of retail and catering packs of vegetables is normally guaranteed for nine months, and this requirement must be considered when selecting packaging material. The onl satisfactory way to establish suitability is to undertake accelerated storage tests, by incubating products in test packaging and logging the results at prescribed intervals. It is possible to nitrogen-flush small packs, with suitable equipment, where it is found necessary, to inhibit oxidisation Low moisture content is, in the ultimate, the major requirement for satisfactory storage of all dehydrated foods. Low temperature storage conditions are also important. Ideally, warehouse temperatures should not exceed 10C and, in hot climates, some cooling equipment is necessary in storesShould larger packs be required, for shipping economy, then the above weights may be exceeded by using fibreboard drums, with metal reinforced ends and a polyethylene liner inside. These drums have the merit of rigidity, and give the product good protection but they are cumbersome to stack in warehouse and in transit. Reference has been made earlier to packing in tinplate containers but the current cost of tinplate almost precludes this, except for high value material, for example, meats, poultry and special vegetable packs for export to the tropics, or for storage in exceptional conditions. The standard dehydrator’s tin is a nominal 18 litre capacity container, 23cm by 23cm by 33cm high, with a 15cm aperture for filling, and a lever lid to fit this aperture. These tins, which are normally nitrogen-flushed after filling, give excellent protection on all counts, and they ensure a shelf life of 12 months or more for the product. Against these factors must be balanced the cost of the container, the fairly high labour cost of filling, gassing and soldering, and the fact that it is not easy for the user to empty the tin of its contents completely. The 15cm aperture never appears large enough to eject the last few ounces of product lodging in the square corners of the tin. Another objection by users is that the soldered tagger plate is difficult to remove. An alternative tinplate container is the nominal 5kg open top can, which can be easily filled, hermetically sealed on a double seamer and nitrogen￾flushed through a brogue hole in the end. This container is, however, too small for most vegetables, other than potato granules, but it is ideal for meat packs. Packaging for retail and small catering packs may be selected from a wide range of materials, including polypropylene film, cellulose and polyethylene film, and laminates of many types. A dehydrator must take into account the barrier properties he requires, before deciding on a film or laminate, and he must also establish what shelf life a particular form of packaging will provide. The shelf life of retail and catering packs of vegetables is normally guaranteed for nine months, and this requirement must be considered when selecting packaging material. The only satisfactory way to establish suitability is to undertake accelerated storage tests, by incubating products in test packaging and logging the results at prescribed intervals. It is possible to nitrogen-flush small packs, with suitable equipment, where it is found necessary, to inhibit oxidisation. Low moisture content is, in the ultimate, the major requirement for satisfactory storage of all dehydrated foods. Low temperature storage conditions are also important. Ideally, warehouse temperatures should not exceed 10°C and, in hot climates, some cooling equipment is necessary in stores. 23 I