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Packaging

KO-SI | Products | Packaging

Natural packaging made of hemp, coconut, or sheep wool preserves the freshness of vegetables, crops, and fruits during transport and storage. Packaging elements of natural fibers protect contents from shocks, vibrations, moisture, and temperature fluctuations. They are electrostatically neutral, airy, odorless, and biodegradable.

The natural fiber lining inside the packaging maintains interior humidity and temperature, which preserves and prolongs the freshness of the products and slows down the onset of putrefaction processes.

 

Advantages:

  • Preservation and prolongation of the freshness of vegetables, crops, and fruits
  • Reusability of the packaging is economical and protects the environment
  • Raw materials from renewable sources are biodegradable and suitable for composting
  • Natural fiber packaging is lightweight and convenient to carry, transport, and store

Hemp

Hemp

Hemp fibers are an excellent insulator and thermal regulator due to their fine air structure. The material breathes and inhibits the development of bacteria and fungi.

Depending on the humidity and temperature of the environment, hemp fibers absorb or emit moisture, thus regulating the climate inside the packaging. In a cooler environment, the gaps between water molecules shorten and emit energy into the surroundings and heating the room. When the atmosphere warms up, the distances between water molecules expand, binding the energy. Consequently, the temperature of the air cools down, which cools the products inside the packaging.

Coir

Coir

Coir protects the products from the attack of putrefactive bacteria and mold and is an excellent thermal insulator. Due to the insensitivity to microorganisms, coir is ideal for protecting the contents of the packaging from rotting and decay.

Wool

Wool

Sheep wool is an excellent insulator and heat regulator. The material, which absorbs moisture well, even up to 35% of its weight, regulates humidity and temperature inside the packaging. It inhibits the development of microorganisms, which prolongs the life and freshness of products.

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