Preserving Peanut Quality Under Hermetic Storage

Peanuts travel long distances and often remain in storage for extended periods. During that time, quality loss is a persistent concern. Rising free fatty acids, flavour deterioration and mould risks are not uncommon in global supply chains. Many companies rely on low-oxygen storage as a solution.

Yet experience shows that quality issues can still occur.

For traders, processors and logistics managers, this creates uncertainty. When and why does hermetic storage protect quality, and when does it fail? In this article, we explore what scientific research reveals about oxygen, humidity and peanut stability, and what this means for bulk storage and transport strategies.

Hermetic storage: promise and complexity

Hermetic storage is designed to limit oxygen availability by using gas-tight packaging systems. Reduced oxygen slows insect development and decreases oxidative reactions. This makes hermetic storage an attractive alternative to chemical fumigation in many bulk applications.

However, peanuts are biologically active seeds with a high oil content. Their quality is shaped not only by oxygen exposure but also by moisture conditions. Hermetic systems create stable atmospheres, yet internal biological processes still respond to humidity levels.

The complexity lies in this interaction. Oxygen reduction can slow degradation, but it cannot compensate for excessive moisture. Understanding this balance is essential for effective quality preservation.

What research reveals about peanuts, oxygen, and humidity

A detailed scientific study titled “Analyses of metabolic activity in peanuts under hermetic storage at different relative humidity levels” examined how peanuts behave under varying storage conditions. The research compared storage in normal air and nitrogen-rich environments across a wide range of water activity levels.

Over nearly three months, the researchers monitored metabolic activity, oxygen consumption, lipid oxidation and free fatty acid development. The results show that oxygen and moisture interact in defining quality stability.

Oxygen drives oxidation — but only when moisture allows it

Peanuts contain high levels of unsaturated fatty acids. These fats are sensitive to oxidation, which directly affects flavour and shelf life. When oxygen is present and moisture levels rise above a critical threshold, oxidative processes accelerate.

Under these conditions, storage can result in:

  • Increased lipid oxidation
  • Rapid growth of free fatty acid levels
  • Decline in sensory quality

The research identified a critical tipping point around a water activity of 0.7. Below this level, peanuts remained relatively stable. Above it, metabolic activity increased rapidly, especially when oxygen was available.

Why nitrogen makes the difference

Replacing oxygen with nitrogen significantly changes the internal storage environment. Nitrogen is inert and does not participate in oxidative reactions. By reducing oxygen availability, nitrogen suppresses the biochemical pathways responsible for lipid oxidation.

The study demonstrated that peanuts stored under nitrogen showed far lower levels of oxidation and free fatty acid formation compared to those stored in air. Nitrogen therefore acts as a stabilising factor, particularly when moisture remains within safe limits.

However, nitrogen is not a universal safeguard. Its effectiveness depends on the surrounding moisture conditions.

Humidity remains the critical control point

While low-oxygen environments reduce oxidative damage, excessive moisture activates other degradation mechanisms. At higher water activity levels, fermentation and microbial activity may occur, even when oxygen is limited.

When moisture exceeds safe thresholds, storage stability declines due to:

  • Increased metabolic activity
  • Formation of ethanol and fermentation by-products
  • Reduced seed viability over time

This confirms a key insight. Oxygen control reduces risk, but moisture ultimately determines long-term stability. Effective storage must therefore manage both parameters simultaneously.

Implications for bulk storage and transport

In practice, peanuts are often transported in permeable packaging materials. During maritime transport, temperature gradients may cause condensation and moisture migration within the cargo. Even properly dried peanuts can experience local increases in humidity.

Hermetic systems with strong barrier properties help stabilise oxygen conditions. However, they must be combined with proper drying and humidity control from the start. Bulk storage strategies should focus on integrated environmental management rather than single-parameter solutions.

For decision-makers, this means viewing storage as a dynamic process. Quality preservation requires monitoring, stable atmospheres and moisture discipline throughout the logistics chain.

Conclusion: controlled atmospheres need controlled moisture

Hermetic storage offers clear benefits for peanut preservation. By limiting oxygen, it reduces lipid oxidation and slows quality deterioration. Scientific research confirms that nitrogen-rich environments significantly improve stability under controlled moisture conditions.

Yet the same research makes one point equally clear. Oxygen reduction alone does not guarantee protection. When moisture exceeds critical levels, degradation processes accelerate despite low-oxygen conditions.

For resilient supply chains, atmosphere control must be combined with strict humidity management. Only by stabilising both oxygen and moisture can long-term peanut quality be preserved predictably and sustainably.

If you would like to explore how integrated atmosphere and moisture control can strengthen your bulk peanut storage strategy, our specialists are happy to share practical insights tailored to your supply chain.

Scientific reference

Groot, S.P.C., van Litsenburg, M-J., et al.
Analyses of metabolic activity in peanuts under hermetic storage at different relative humidity levels.
Food Chemistry, 373 (2022) 131020.

Preserving Rice Quality with Nitrogen Storage

Rice is often regarded as a stable commodity. Once dried to a safe moisture level, it is assumed to store well and travel across continents without significant risk. In practice, however, quality loss during storage remains a structural challenge. Subtle weight deviations, changes in milling performance, and gradual quality decline occur more frequently than many supply chains realise.

These changes rarely happen abruptly. They develop slowly and often remain unnoticed until arrival or processing. For supply chains, this can result in:

  • Gradual weight discrepancies
  • Reduced milling consistency
  • Commercial uncertainty at destination

In this article, we examine how respiration drives gradual quality loss in stored rice, what scientific research reveals about nitrogen-based storage, and how these insights translate into practical strategies for bulk grain logistics.

Respiration in stored rice: an ongoing biological process

Drying rice significantly reduces biological activity, but it does not stop it. Rice kernels remain living biological systems, even after harvest and post-harvest drying. They continue to respire at a low rate, consuming oxygen and breaking down stored carbohydrates to produce energy.

Respiration releases carbon dioxide, small amounts of moisture and heat. While this process is slow, it is continuous. Over extended storage periods, respiration contributes to:

  • Dry matter loss
  • Internal heat generation
  • Gradual moisture shifts inside the grain mass

In bulk volumes, this translates into gradual weight reduction and subtle shifts in physical quality. The rate of respiration depends strongly on environmental conditions. Temperature and moisture play important roles, but oxygen availability is equally decisive. Without oxygen, respiration slows significantly. With oxygen present, metabolic processes continue to operate, even in dry grain.

Oxygen as a driver of quality degradation

Oxygen enables aerobic respiration. When rice is stored in normal atmospheric air, oxygen continuously fuels metabolic activity. This leads to the steady breakdown of carbohydrates and contributes to cumulative weight loss over time.

Beyond respiration, oxygen also drives oxidative reactions. These reactions affect the structural integrity of components within the grain. Although such changes may not be immediately visible, they influence processing behaviour and end-product consistency.

Managing oxygen availability is therefore not a minor adjustment. It is a strategic factor in long-term grain stability. Reducing oxygen changes the internal storage environment and directly affects the speed at which quality degradation occurs.

Insights from nitrogen storage research

Scientific research provides valuable clarity on how oxygen reduction influences rice quality. In the study “Nitrogen Storage in Rice: Analysis of Physical Quality by Respiration, Weight, and Storage According to Nitrogen Ratio”, researchers examined how varying nitrogen concentrations affect stored rice.

By replacing oxygen with nitrogen in controlled ratios, the researchers were able to measure respiration rates, weight changes and physical quality over time. The design allowed for a clear comparison between oxygen-rich and nitrogen-rich environments.

The findings demonstrate a consistent pattern. As nitrogen concentration increases and oxygen availability decreases, respiration slows significantly. Weight loss is reduced, and physical quality remains more stable throughout the storage period..

Lower oxygen, lower respiration

The relationship between oxygen concentration and respiration is direct and measurable. Lower oxygen levels limit the availability of the element required for aerobic metabolism. As a result, carbohydrate breakdown slows.

In nitrogen-rich environments, rice does not stop respiring entirely. However, the rate of metabolic activity decreases substantially. This reduction stabilises dry matter content and reduces variability over time.

Nitrogen itself does not actively preserve the grain. Its function is to displace oxygen and create a low-oxygen environment. This shift alters the biochemical dynamics within the stored rice and slows the processes responsible for gradual deterioration.

Weight loss: small percentages, large consequences

In bIn bulk grain trade, even minimal percentage changes have financial impact. A small reduction in weight per tonne may seem negligible, but across large shipments it becomes commercially relevant. Respiration-driven weight loss can influence:

  • Yield calculations
  • Contract compliance
  • Profit margins in bulk trade

These losses are gradual and often overlooked. Yet over long storage periods, they accumulate. By reducing oxygen and slowing respiration, nitrogen-based storage helps limit these incremental losses and increases predictability in supply chain performance.

From laboratory conditions to bulk storage reality

Laboratory studies operate under controlled conditions. Real-world storage and transport environments are far more dynamic. Rice may remain in storage for months, experience temperature fluctuations, or travel across different climate zones.

Despite these variables, the biological principle remains consistent: lower oxygen availability reduces respiration. The practical challenge lies in maintaining stable low-oxygen conditions at scale. In bulk environments, this requires reliable systems capable of preserving atmospheric stability throughout storage and transport.

Modified atmosphere packaging for bulk rice

Modified aModified atmosphere packaging (MAP) applies the principles demonstrated in scientific research to large-scale grain logistics. By reducing oxygen and introducing nitrogen into bulk packaging systems, MAP creates a controlled internal atmosphere that slows biological activity.

In bulk rice applications, maintaining stable oxygen levels is essential for consistent quality preservation. Effective systems rely on materials with low oxygen transmission rates and reliable sealing performance. Without atmospheric stability, the benefits of nitrogen reduction diminish over time.

Atmosphere control transforms storage from a passive phase into an active quality management process. Rather than reacting to degradation, supply chains can prevent it through environmental control.

Rice quality preservation beyond storage

Rice rarely moves directly from harvest to consumption. It typically passes through several stages, including interim storage, transport, export logistics and processing. Each stage introduces time and environmental variation.

Stabilising the internal atmosphere early in the chain improves consistency throughout subsequent stages. Controlled conditions reduce variability at destination and support predictable processing outcomes. This strengthens coordination across the supply chain and reduces quality-related uncertainty.

Reducing food loss through atmosphere control

Food loss in grain systems often occurs incrementally. It is not always visible as physical damage, but manifests as reduced weight, downgraded quality or shortened storage windows. Slowing respiration reduces the cumulative effect of these gradual losses.

By controlling oxygen levels, storage conditions become more stable and less prone to metabolic acceleration. This supports longer storage periods and reduces the risk of downgrading or rejection at destination

Sustainability and long-term value preservation

Reducing quaRice production requires significant inputs, including land, water and energy. When quality deteriorates during storage, part of that invested value is diminished. Reducing respiration-driven losses supports more efficient use of resources.

Nitrogen-based storage aligns with broader sustainability objectives. It extends safe storage periods without chemical treatments and reduces the need for corrective interventions later in the chain. Preserving quality becomes part of responsible resource management.

What this means for storage and logistics decision-makers

For tradeFor professionals responsible for bulk rice flows, the implications are clear. Rice remains biologically active during storage. Oxygen availability directly influences respiration and long-term quality stability. Storage atmosphere is therefore a controllable and measurable parameter.

Treating storage as a static waiting period overlooks the ongoing biological processes inside the grain. Instead, it should be approached as an active management phase. Effective atmosphere control requires:

  • Stable low-oxygen environments
  • Packaging with low oxygen transmission rates
  • Consistent monitoring throughout storage

By stabilising oxygen levels, supply chains can increase predictability, reduce variability and protect long-term product value.

From research to practice

ScientScientific research confirms that nitrogen-based storage slows respiration and reduces weight loss in rice. Translating this knowledge into scalable solutions allows supply chains to apply these principles in daily operations.

Controlled atmospheres bridge the gap between laboratory insight and commercial reality. They provide a practical method for managing biological processes that otherwise continue unchecked during storage.

Conclusion: nitrogen as a strategic storage parameter

Rice storage is more dynamic than it appears. Respiration continues after drying, and oxygen availability determines the pace of metabolic activity. Over extended periods, these processes influence weight, stability and overall quality.

Research into nitrogen storage demonstrates that reducing oxygen significantly slows respiration and limits gradual deterioration. Nitrogen is therefore not merely a technical gas used in packaging. It is a strategic parameter in long-term quality control.

For bulk rice supply chains, atmosphere management represents a shift in perspective. Storage becomes an active process of environmental control rather than passive waiting. By managing oxygen levels deliberately, organisations protect both product quality and commercial value.

If you would like to explore how controlled atmospheres can strengthen your rice storage strategy, our specialists are happy to share insights and practical applications tailored to your supply chain.

Scientific reference

Shin, D.G., Han, J.W., Ahn, J.H., Kim, H.
Nitrogen Storage in Rice: Analysis of Physical Quality by Respiration, Weight, and Storage According to Nitrogen Ratio.

Keeping the colour light: enhancing walnut kernel value through MAP

Walnuts are a rich source of omega-3 fatty acids, vitamin E, B-complex vitamins, copper, manganese, and iron. That is why they are enjoyed all over the world. And while in-shell walnuts are popular for festive displays or gifting, it is mostly the shelled walnuts (the kernels) that are exported from, for example, walnut-producing California to Asian and European markets for direct consumption, or to food manufacturing companies, where they may be stored in bulk for a longer period of time.

Walnuts are seeds from the walnut tree (Juglans regia or other species) and, as such, they contain the potential to grow into a new tree. If the conditions are right – think water, oxygen, and warmth – raw, unprocessed walnuts can germinate. To sustain their viability, these living organisms continue to respire after harvest, consuming oxygen (O₂) and releasing carbon dioxide (CO₂). While this process is natural, it accelerates deterioration.

Proper storage in cool and dry environments helps maintain the walnut’s viability while slowing down respiration, ensuring freshness for consumption. In storage solutions, reducing oxygen levels to below 2% helps prevent oxidation and slows the release of carbon dioxide, both of which contribute to maintaining the quality of the kernels.

The importance of walnut kernel colour in bulk storage

The quality of walnut kernels is defined by several factors, including texture, taste, odour, and colour. These attributes collectively determine the ‘consumer acceptance score,’ which reflects the appeal of walnuts to buyers and directly impacts their market value. Among these, colour is particularly significant when discussing the commercial value of walnuts.

Colour is assessed using the DFA score, which stands for Dark, Fine, and Amber, and their various nuances. Light-coloured walnuts are associated with freshness, quality, and superior taste. Walnut processors, buyers, and exporters use DFA scores to classify kernels for different market segments. The higher the DFA score (e.g., Fine, Light, or even Extra Light), the higher the price. Conversely, darker or amber grades are sold at lower rates.

Maintaining these light-coloured kernels, however, requires addressing several storage challenges that can threaten their quality and value.

Discolouration stages

Challenges in bulk walnut storage

Bulk storage of walnut kernels presents significant challenges, including oxidation, rancidity, and microbial growth. Walnuts are particularly susceptible to quality degradation due to their high-fat content, which makes them prone to rancidity—a process exacerbated by exposure to oxygen, moisture, and elevated temperatures.

Without adequate measures, these conditions can result in darkened kernels, reduced freshness, and significant economic losses. Proper storage is therefore essential to prevent oxidation and maintain the quality of walnut kernels, including their desirable colour.

Modified atmosphere packaging (MAP): a game-changer for walnut storage

These challenges necessitate an innovative approach—modified atmosphere packaging (MAP). By mitigating the risks described in the previous paragraph, MAP ensures walnut kernels maintain their colour, freshness, and quality over extended storage periods. By precisely controlling the storage environment, MAP effectively slows respiration and oxidation processes, preserving the natural characteristics of walnuts, and elongating shelf life.

The VacQPack solution, a leading technology in MAP systems, offers a comprehensive approach to walnut storage. It combines vacuum sealing with precise atmospheric control, reducing oxygen levels to below 2% and optimising carbon dioxide concentrations to suppress microbial growth and deter pests. This carefully regulated environment significantly extends shelf life while safeguarding the kernels’ visual appeal and nutritional value.

Advantages of MAP in bulk walnut packaging

MAP technology directly addresses the challenges discussed above, providing a range of benefits that improve walnut storage and profitability for walnut producers, exporters, and processors:

  • Preservation of colour: Reduced oxygen exposure prevents kernel darkening, ensuring walnuts retain their high DFA scores. This preservation of light and uniform shades directly translates into higher market prices.
  • Extended shelf life: By slowing down respiration and oxidation, MAP significantly extends the storage duration of walnut kernels, reducing losses from spoilage.
  • Quality retention: MAP safeguards not only the colour but also the texture, taste, and aroma of walnuts, ensuring a superior consumer acceptance score.
  • Pest control: The controlled atmosphere suppresses the activity of pests like moths and beetles, eliminating the need for chemical fumigation.
  • Economic benefits: With fewer losses due to spoilage and downgrades, MAP ensures a higher return on investment for walnut producers and distributors.
  • Environmental sustainability: By minimising waste and reducing the reliance on chemical treatments, MAP supports more sustainable storage practices.

Conclusion: a bright future for walnut storage

Maintaining walnut kernel colour and quality in bulk storage is crucial for preserving their market value. With the DFA score serving as a critical determinant of price and consumer acceptance, ensuring proper storage conditions is paramount.

The adoption of MAP solutions, such as the VacQPack solution, represents a transformative step forward. By combining low-oxygen environment sealing with precise atmospheric control, VacQPack not only protects walnut kernels from the detrimental effects of oxidation and microbial activity but also preserves their colour, texture, and flavour for extended periods.

For producers and exporters looking to secure their harvest’s value and reputation in competitive markets, MAP technology is an investment in quality, sustainability, and profitability. To learn more about VacQPack and how the VacQPack solution can transform your walnut storage, contact our expert advisors today.

Contact

Any questions? Do not hesitate to contact our advisors!

E: info@vacqpack.com
T: +31 183 700 137
W: www.vacqpack.com

Optimising seed preservation with Modified Atmosphere Packaging (MAP)

Introduction to MAP
Modified Atmosphere Packaging (MAP) is a widely recognised technology used to extend the shelf life of various products, from fresh produce to baked goods. Its primary function is to preserve product quality by controlling the atmospheric conditions around it. This technology is especially valuable in the seed industry, where companies invest heavily in optimising production and improving seed quality. And preventing seed ageing!

Challenges in seed storage
After harvest, during transport and storage, seeds are vulnerable to external factors such as moisture, oxidation, and insect infestation, particularly when stored in traditional packaging. Such conventional methods, along with desiccants and temperature fluctuations in warehouses, often fail to provide adequate protection, which can lead to seed ageing.

The role of oxygen in seed deterioration
One of the critical factors in the prevention of seed ageing is controlling moisture levels and storage temperature. While MAP is already broadly applied in the seed industry, the impact of oxygen – specifically its role in seed deterioration – is often underestimated. By addressing both oxygen levels and packaging quality through MAP, and flushing, for example, with nitrogen gas, seed companies can make a significant difference in seed preservation.

An organic solution
By using MAP with a high-barrier liner against oxygen and moisture transmission, seeds are thoroughly shielded and prevented from ageing. What’s more, it’s an organic solution!

VacQPack’s bulk MAP packaging solution
With years of experience under their belt, VacQPack have developed a versatile bulk MAP packaging solution that combines bulk bags with specialised equipment. These bulk bags feature a multi-layer liner that offers excellent protection against oxygen and moisture, while the equipment enables effective modified atmosphere packaging – a great way to extend shelf-life and preserve quality in a natural and non-toxic way.

Key advantages of the ‘VacQPack solution’
The VacQPack solution offers several advantages:

•              Reduction in oxidation:
By maintaining a low oxygen percentage, oxidation is minimised.

•              Prevention of insect infestation:
A low oxygen environment also deters insects.

•              Moisture control:
A high-barrier liner prevents moisture ingress and stabilises relative humidity (RH).

•              Protection against contamination:
The packaging safeguards against external contaminants, including insects and foreign particles.

Conclusion: MAP as an investment in seed preservation
In summary, MAP is a powerful method for ensuring seed shelf life and maintaining quality. With its proven advantages, the VacQPack Solution is an investment worth considering for any seed company looking to enhance their product’s longevity and quality.

Contact
Any questions? Do not hesitate to contact us!

E: info@vacqpack.com
T: +31 183 700 137
W: www.vacqpack.com

Invitation to Seed meets Technology 2024
Or come visit us in real life at Seed meets Technology 2024 in week 39, 24th-26th September. You can find us at booth #11. Registration is free: https://seedmeetstechnology.com/register/

And… on Wednesday 25th September, Michiel Verwerft, Chief Technology Officer at VacQPack will be speaking at the symposium Innovations in seed storage and packaging. Make sure not to miss out! Again, registration is free, but you do need to register separately from your entrance registration: https://seedmeetstechnology.com/register/?item=1375

We look forward to meeting you!

Keep pungency and colour of red chili peppers alive throughout the supply chain!

The red chili pepper industry is a global phenomenon with its own preservation challenges. In this article, we explore the two main quality indicators as well as a potential solution to preserve the unique properties of red chili peppers.

Red chili peppers

Archaeologists have found that the use of red chili peppers dates back to as long ago as 7000 BC. Since then, these fruits have been used in a wide variety of dishes around the world. And for good reason! What would an Italian spaghetti all’arrabbiata or Mexican enchilada be without that spicy and flavourful kick that typically comes with the use of red chili peppers?

Pungency and colour

The ‘hotness’ or pungency of these peppers depends on capsaicin levels, the compound responsible for the burning sensation in the mouth, ranging from mild to extremely hot. This ‘hotness’ is expressed in Scoville Heat Units (SHU) ranging from 0 SHU for no heat to 16,000,000 SHU for pure capsaicin. However, over time, capsaicin levels are likely to decrease, compromising the pungency and, consequently, the quality.

While the level of pungency is an important quality indicator, another – no less important – one is colour. The pigments responsible for conferring the fiery red colour characteristic to chili peppers are carotenoids. The higher the amount of carotenoids, the deeper the colour and the higher the commercial grading. That makes it crucial to minimise post-harvest colour reduction.

Preserving capsaicin levels and maintaining colour, however, can be a challenge, especially during shipment and storage. And with red chili peppers worldwide being so popular, this is a global matter!

Of moisture, light, and air…

The chili plant, originally native to the tropical regions of America and Africa, is grown in many countries. The grown peppers are processed, cleaned, graded and packaged for overseas dispatch, often in bags in a dried variant. Upon arrival in consumer countries, spice mills further process them, ensuring they meet quality standards before being traded.

Research has shown that several influencing factors determine quality preservation during shipment and storage. These include exposure to moisture, light, or air. Moisture can cause mould growth, while exposure to light may lead to the breakdown of pigments – in the case of colour preservation. Additionally, exposure to air can cause oxidative reactions, when not controlled.

Modified atmosphere packaging (MAP)

And that is where a potential solution lies: control of the atmospheric conditions by applying modified atmosphere packaging (MAP). It is a method that has been used in the food industry for over 90 years to modify the internal atmosphere in packaging by reducing oxygen and replacing it with carbon dioxide or nitrogen. In combination with bulk bags featuring a multi-layer liner with high-barrier properties, the oxidation process is slowed down, successfully preserving the main grading qualities of the red chili peppers.

The VacQPack solution

Over the years, the VacQPack Group has introduced this revolutionary method all over the globe and gained a wealth of experience in bulk-sized packaging solutions and quality preservation across various commodities, including red chili peppers.

Savour the flavour!

We would be delighted to help determine how and where in the supply chain you could benefit from the VacQPack solution, ensuring the maximum amount of your pungent and deeply red-coloured peppers reaches that spicy and flavourful dish to be savoured worldwide!

Contact

We would be happy to connect you with our specialist for more in-depth scientific information.
Please contact us at info@vacpack.com | +31 183 700137

Modified atmosphere part of the solution to food loss and waste #IDAFLW

According to the Food and Agriculture Organization of the United Nations, an estimated 13 percent of the world’s food is lost in the supply chain from post-harvest prior to retail. In times of rising hunger levels and increasing pressure on earth’s resources, that is a fact that is hard to digest.

Is there a way around? A way to make sure that carefully produced food commodities actually do make it to retail after harvest? It is International Day of Awareness of Food Loss and Waste, so today, but actually every day, we reflect on the question how food loss and waste can be reduced.

Of infestation, mould and oxidation…

Passionate farmers devote a great deal of care, time and attention to creating a high-quality product, peanuts for instance. However, once the carefully grown crop has been harvested, packed and sent off for shipment from the country of origin, whatever happens during transit is completely out of the shipper’s control. During transport and long-term storage, the commodity faces a big risk of quality decrease or even loss due to insect infestation, mould growth and oxidation. Conventional packaging methods using kraft paper, cardboard sheets, jute bags and desiccants do not contribute enough to solving the problem.

An organic solution

So, to answer the question: yes, there is a way around! A way around food loss and waste in the form of a solution that contributes to making sure that these peanuts, whether raw or processed, whether freshly harvested or in storage, do make it to retail. An organic one even.

The VacQPack solution

We call it the VacQPack solution. It’s a versatile bulk MAP packaging solution. A combination of bulk bags and specially developed equipment. The bulk bags contain a multi-layer liner and provide an excellent oxygen and moisture barrier. The equipment allows for modified atmosphere packaging, a great way to extend shelf-life and preserve quality in a natural and non-toxic way.

Modified atmosphere

Modified atmosphere packaging (MAP) is not new. It has been applied in the food industry for over 90 years. The technology is used to literally modify the internal atmosphere in packaging by reducing oxygen, and replacing it with carbon dioxide or nitrogen. This slows down the oxidation process and eliminates insects in all life stages. It can be used for both preventive and curative purposes.

Worldwide experience

Over the years, the VacQPack Group have introduced their revolutionary method all over the globe and gained a wealth of experience in packaging and quality preservation. Of many commodities. Tree nuts, rice, beans, powders, grains and yes, peanuts. Allowing producers and processors to reduce food loss and waste, making sure that this carefully produced peanut actually does make it to retail.

People and planet

And that’s how we play our role in the supply chain, however small, by making the VacQPack solution available to you. So that, together, we can work towards the reduction of food loss and waste. And make a difference for the people, for the planet. How may we be of service to you?

Do not hesitate to contact us for more information. We look forward to hearing from you!

VacQPack
Tol 14 | 4251 PX | Werkendam | The Netherlands

Eric van Genderen: +31 6 823 925 88 | e.vangenderen@vacqpack.com
Marcel Mulder: +31 6 109 922 93 | m.mulder@vacqpack.com
Dennis van der Leeden: +31 6 829 771 11 | d.vanderleeden@vacqpack.com