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Olives
Packaging Comparison
Chart
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In
Pails |
Canned |
In
Vacuum Pack |
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Flavor
|
The brine reduce the level of savor’s impregnation |
Pasteurization
method
affect the taste of the product |
No brine or pasteurization, just cooking and vaccuming for the flavor preservation |
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Freshness |
The freshness is preserved by the manual process |
The
sterilization decrease the freshness |
Stabilization freshness stabilized |
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Shelf
Life
|
6 to 10 months |
3
years
|
2 years |
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Salt Level |
Natural method of conservation need sail to preserve the olives |
The
heating process
almost remove the salt |
The salt level is reduced by the cooking process |
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Form
Style |
Slightly conical |
Circular |
Rectangular |
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Packaging
Type
|
Plastic pail |
Iron can
|
Plastic bag + Plastic container |
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Weight
|
Net 5,00 kg l 11.03 lbs gross 8,00 kg l 17,64 lbs |
Net
2,75 kg l 6.06 lbs
gross 3,90 kg l 8.60 lbs |
Net 2,50 kg l 5.51 lbs gross 2,65 kg l 5.84 lbs |
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Opening
System
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Easy |
Difficult |
Easy-Medium |
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Packaging Strenght |
Flimsy |
Sturdy |
Strong |
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Transport
Risk |
Risky, the brine fragilize the plastic pail |
The
product is fully protected by the iron can |
The plastic container who contains the vacuumed pack reduce the risk |
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Transport
Cost |
37% |
31% |
6% |
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Total
Score |
41/55 |
42/55 |
48/55 |
