You must have heard about the sustainability and eco-friendliness of sugarcane pulp tableware. Do you know the bagasse dining ware market is expected to spike to 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 using an advanced process to ensure their functionality, long life cycle, and durability.
The following are the essential processes involved in the manufacturing of bagasse products from sugarcane pulp;
1. Bagasse collection:
In the first step, sugarcane bagasse, the residual left after the juice is extracted from the sugarcane plant, is collected. The collected bagasse is then transferred to the factory for the following process.
2. Screening and Cooking:
Screening and cooking are the second processes of manufacturing bagasse tableware. Sugarcane pulp is taken for initial screening, which inspects the quality of sugarcane fibre. Bagasse is cooked further to increase the tenacity and resistivity of pulp fibres.
3. Molding the pulp:
In the following process, sugarcane bagasse pulp is diluted in advanced moulding equipment. During this phase, the wet embryos of different products are created. The moulding 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:
Like wood pulp is pressed to make paper, sugarcane pulp is pressed into eco-positive dinnerware. In this phase, the dehydrated pulp is pressed in different moulds 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:
The raw edges are smoothed out after the bagasse is pressed into different disposable food packaging products. 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 using the Ph test, Moisture test, and Scratch Resistance test.
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 bacteria or harmful toxins.
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