You must have heard things about the sustainability and eco-friendliness of sugarcane pulp tableware. Do you know the bagasse dine ware market is expected to spike the valuation of USD 322 Million by 2029?
What makes sugarcane bagasse popular in food packaging?
Sugarcane bagasse is a 100% biodegradable, compostable, and chemical-free tableware alternative that supports the “green living” initiative to save the planet.
But, have you ever thought about how a waste sugarcane pulp is turned into worthwhile food packaging? That’s why you’re here!
In this guide, we will discover the manufacturing process of sugarcane bagasse tableware. So, without any further due, let’s get into it.
From sugarcane pulp to bagasse tableware–The manufacturing process:
It is so fascinating that a residual by-product can provide a wide range of packaging products that are yet irresistible and lightweight.
Isn’t it?
Sugarcane bagasse products are made in an advanced process to ensure their functionality, long life cycle, and durability.
The following are the important process involved in the manufacturing of bagasse products from sugarcane pulp;
1. Bagasse collection:
In the first step, sugarcane bagasse is collected, which is the residual left after the juice extraction from the sugarcane plant. The collected bagasse is then transferred to the factory for the next process.
2. Screening and Cooking:
Screening and cooking is the second process of manufacturing bagasse tableware. Sugarcane pulp is taken for initial screening. In this process, the quality of sugarcane fiber is inspected.
Bagasse is cooked further to increase the tenacity and resistivity of pulp fibers.
3. Molding the pulp:
In the following process, sugarcane bagasse pulp is diluted in advanced molding equipment. During this phase, the wet embryos of different products are created. The molding machines shape the bagasse pulp into the required form.
After that, the semi-wet bagasse pulp is processed in vacuum dehydration to dehydrate and remove excess water content.
4. Pressing the pulp:
Just like pressing wood pulp in making paper, sugarcane pulp is pressed into eco-positive dinnerware. In this phase, the dehydrated pulp is pressed in different molds of bagasse flatware under high temperature and pressure.
The high-temperature pressing ensures the resilience and durability of the semi-finished product.
5. Trimming and Shaping:
After the bagasse is pressed into different disposable food packaging products, the raw edges are smoothed out. They trim any rough patches to make the finished product look presentable.
6. Final inspection:
After that, the QC (Quality Control) team oversees the finished products and analyzes their performance with the Ph test, Moisture test, and Scuff Resistance tests.
They also investigate any scratches, dents, or poor finishing of the final product before packaging.
In the final step, the products are sanitized and sterilized to remove any bacteria or harmful toxins.
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