The right oxygen absorber capacity cannot be selected from food weight alone. A correct, proper calculation starts with headspace oxygen. Then, oxygen that comes along with the product, plus package oxygen transmission, seal integrity, storage conditions, and finally the shelf life that you actually need. For a procurement manager though, the safest path is way simpler. Hand the supplier all the package information , and ask for a technically supported suggestion. This tends to cut down on guesswork, avoids unnecessary over-sizing, and gives your QA group a clearer base for sign-off.