Caviar is a valuable food product that is used in cooking, both raw and cooked (most often by salting). Fans of red caviar must have noticed that most often it is sold in containers with green labels from different manufacturers. Is there any secret in this package?
What is caviar?
Each type of product is obtained from a particular type of fish. In particular, red delicacy is mainly salmon caviar (sometimes other varieties, for example, pike, common carp), and black is sturgeon caviar. Both species contain a storehouse of vitamins, nutrients, amino acids
Caviar also varies in type of processing and preparation. Most often it is subjected to varying degrees of salting. According to the type of processing, the caviar can be granular, spaced, and roe. The main difference between these types is consistency and appearance. The name of the granular caviar speaks for itself - each whole grain is easily separated from the total mass. This is the highest grade. Paired caviar has a consistency of mashed potatoes, and caviar has the lowest grade. It is salted right in the film - the tongue, where the name comes from.
How to pack red caviar?
It is worth noting that there is no particular secret in the packaging of caviar, but still there are some subtleties and traditions. And for red and black caviar they are their own. The main source of caviar production is the Caspian Sea (90% of world exports). Accordingly, before the USSR was the main exporter of caviar, from where the tradition began to pack delicacies in a special way.
Initially, caviar was sold only in cans, to which there were special requirements that corresponded to GOST. Now the delicacy is packaged in different containers: tin, glass cans, plastic containers. They must also meet the requirements of GOST. The main drawback of cans is considered opacity - you cannot check the contents.
And the most serious requirements are imposed on the labeling of the packaging in 2 rows, which includes the date, name, grade, weight, compliance with GOST, address of the enterprise, composition, energy value and shelf life. For some types of caviar, additional marking is added. For example, sturgeon and beluga caviar come in several shades, which should also be indicated on the labels.
As for the coloring of the labels, there are no strict rules regarding red caviar. But since the time of the production of the USSR, the use of red-green shades has become a kind of tradition. It is difficult to establish who invented just such a design for cans with caviar, but since then it has become a kind of quality mark.
Potential buyers see recognizable jars on supermarket shelves and buy them more willingly than similar delicacies, but under a different “wrapper”. It turns out a kind of marketing ploy. However, the number of red caviar producers is increasing every year, and the almost identical packaging design only confuses consumers.
Interesting fact: a similar move with a recognizable label works not only in the case of caviar. A striking example is condensed milk.Most manufacturers try to use a recognizable blue-white-blue design. The creator of this label is Iraida Fomina, daughter of the famous architect Ivan Fomin. Design has existed for several decades and has become a kind of brand condensed milk.
And how to pack black caviar?
Red caviar obtained from different types of fish is not very different (mainly grain size). As for black caviar, special rules apply here. Since it is rarer and more expensive, producers are obliged to inform their customers about which fish this caviar is derived from.
This information is provided not only in the form of text marking on the label, but also visually - thanks to the covers of different colors. Thus, the blue color indicates that inside the caviar from sterlet or beluga, the yellow color indicates sturgeon caviar, and the red tint indicates stellate caviar. Otherwise, the requirements for containers are the same as for red caviar - suppliers can use tins, glass jars and plastic containers.
Red caviar is packed in cans of green and red color solely because of the established tradition. It started back in the days of the USSR, since it was the Soviet Union that acted as the main exporter of caviar. Now most manufacturers prefer to use these colors, as they are recognizable by customers. Black caviar is marked with colored caps depending on the type of fish (blue caps - sterlet and beluga, red caps - stellate sturgeon, yellow caps - sturgeon).
