Examination of the packaging design of basic foodstuffs in Turkey (milk, eggs, liquid oil)

In this study, packaging analysis of basic foodstuffs and future-oriented packaging recommendations have been determined as the main purpose. This purpose Among the basic foodstuffs, milk, eggs and liquid Oil selection was made and these products, whch were determined as the sample group packaging designs have been examined. The limitations that exist within the scope of the study are primarily basic food It was carried out over the packaging designs of the items. Vegetables, fruits, flour, The study of the shallowness of the packaging designs of basic foodstuffs such as salt and the elimination process has been carried out. The name of the basic foodstuff concept determined in the study and within the scope of the study The packages of the existing brands of the substances to be examined under will be evaluated. Packaging methods and inspection in the market brands and their production. Such as examination of packaging methods and packaging types and design making recommendations regarding the transportation, storage and storage of basic foodstuffs. It is thought to add value to the consumer while preserving its freshness. Suggestions for the packaging expense, which is a major expense item among companies It is thought to be used more rationally afterwards.