The early 2000’s saw aggressive growth in the market for fresh produce, herbs and greens grown in Israel. As the food export industry rose to meet the increased demand for fresh produce, Israeli innovators worked to extend the shelf life of the country’s farm-grown products.\r\nThe Problem\r\n Fresh herbs and greens quickly lose their color, taste and nutritional value as they are\r\ntransported from farms in Israel, to packaged and transported again to markets and tables\r\nin Europe. This loss of quality is attributable to the natural process of decomposition, a\r\nprocess that is accelerated by the build-up of ethylene gas and moisture inside\r\nconventional plastic packaging.\r\nThe Experiment\r\n\r\nIn response to the need to extend the freshness of exported greens, a study was\r\nconducted by Drs. Nehemiah Aharoni and David Koenigsbach, who specialize in the physiology and pathology of herbs and greens and they age following harvest. The goal of the study was to develop packaging that would maximize the shelf life of these greens. The experiment simulated the temperature and storage conditions of transporting, packaging and marketing fresh herbs and greens grown in Israel and consumed in Europe. During the experiment, the gas content of the bag’s gas atmosphere – a combination of carbon dioxide, oxygen, ethylene and water vapor – was optimized for a variety of popular herbs that are currently exported from Israeli, including rosemary, mint, basil, chives, parsley and coriander. Our Solution Meet Eco Bag, an attractive, custom-designed produce packaging product that regulates the atmosphere inside, prolonging the freshness of herbs, greens, fruit and vegetables. Eco Bag outperforms all of its competitors with: Stores a variety of greens Humidity controlled to prevent spoilage Significantly extends shelf life of fresh herbs and greens Maintains aroma, color, flavor and texture of fresh produce Meets all food health and safety regulations