Why pay more when you can cut costs and increase profits with “Active-Bag”?
With “Active-Bag” 's exclusive technology, freshly picked fruit and vegetables and fresh-cut produce stays fresh up to 100 times longer.*
Get a high return on out of season produce with “Active-Bag”
“Active-Bag” ’s smart flexible packaging utilizes unique materials that preserves freshness and prevents spoilage, substantially increasing the storage and shelf-life of produce.
Pol Bag active packaging dramatically extends shelf-life
Why Use “Active-Bag”?
- Extends shelf-life - products stay fresh for twice as long, depending on the type. (Some produce remains fresh for up to six months
- Decreases waste - less spoilage of fruit, vegetables, and fresh-cut produce and associated costs including labor, transportation, damage to brand name, and more.
- Reduces costs - allows transportation by sea or land (instead of air freight) and decreases insurance costs.
- Increases profits - enables the sale of out-of-season produce.
- disease - stops pathogenic growth such salmonella and Ecoli.
- Protects the environment - biodegradable packaging is environmentally friendly.
- Controls gaseous exchange through unique breathable system - provides optimal gas levels of oxygen, carbon dioxide, ethylene and more
- Controls moisture - prevents produce from rotting.
- Prevents weight loss
“Active-Bag” keeps produce fresh for up to six months…
- Customers can select the active packaging that best suits their needs:
- Up to 14 days
- Up to 30 days
- Up to 6 months
Products formats
Active Bag packaging solutions can be customized for wholesalers and retailers
Products are available in:
- Various shapes.
- Various packaging formats (rolls for any packaging equipment or ready-to-use bags)
- Sizes
- Graphics.
- Colors
- Various plastic materials
Packed products
“Active-Bag”packaging solutions are ideal for: Optimal Storage Temperature & Expected Storage under optimum conditions
Fruits
Vegetables
Herbs
How to Use the Active- Bags
Produce quality: Mature produce have to be firm, absence of scars, bruising, sunburn, surface defects and pathogens. Produce have to be originated from a reliable, professionally handled farm.
- Produce should be pre-cooled immediately after harvest to remove field heat before being packed for at least 12 to24 hours depends on the weather and the kind of the produce.
- Produce must be dry before being packed
- Use the specific bag for each type of produce.
- Pack the precise produce weight in each bag based on the enclosed instruction sheet.
- Place produce gently in the bag to avoid damaging the bag.
- Expel air from the bag after placing the produce inside the bag and seal it using the enclosed ties or by simple tie, or by any other method.
- Store the packed produce refrigerator immediately after packing at the optimal recommended temperature for each type of produce.
