Vacuum Packing

Vacuum Packing refers to a packaging method in which products are placed into airtight packaging containers, the internal air is removed (or inert gas is filled in), and the container is sealed so that the interior reaches a predetermined vacuum level. In foreign trade, this term is commonly used for products susceptible to moisture, oxidation, or mold, such as food, electronic products, textiles, and precision instruments, in order to extend shelf life, prevent oxidative corrosion, and reduce volume for easier transportation. Usage scenarios include: contract packaging clauses, letter of credit packaging requirements, transport document descriptions, and customer order specifications. Points to note: it is necessary to specify the vacuum level, packaging materials (such as PA/PE composite film), whether nitrogen is filled, whether sterilization is required after packaging, and puncture resistance requirements during transportation; different products have different tolerance for vacuum packing, for example, fresh meat needs to be combined with cold chain. The difference from 'gas flushing packaging' is that the latter fills nitrogen or carbon dioxide instead of drawing a vacuum; the difference from 'sealed packaging' is that sealing does not necessarily involve vacuuming. Foreign trade practitioners should clearly specify the exact standard of 'Vacuum Packing' in the contract to avoid claims caused by non-compliant packaging.