Why MAP… Product spoilage can occur rom the second the ood item is harvested. The chemical eects o atmospheric oxygen and the growth o aerobic micro-organisms result in changes to colour, smell, avour and texture and will limit the shel lie o perishable oods such as meats, ruit and vegetables, dried oods, dairy and bakery products. MAP is the process o modiying the atmosphere surrounding the product to control biochemical enzymatic and microbial actions to slow product degradation and increase shel lie expectancy. Benefts o MAP… Extended shelf life Reduction in retail waste Increased sales through high quality product Fewer product returns through spoilage Improved presentation of product Little or no need for chemical preservatives Increased distribution area and reduced transport costs due to less frequent deliveries MAP Modifed Atmosphere Packaging Why Nitrogen …. Flushing with high purity Nitrogen Gas displaces air rom ood packaging and delays aerobic spoilage and oxidative deterioration. Using Nitrogen as fller gas provides a pressurised atmosphere, preventing the package rom collapsing, an important consideration or ood manuactures.