Disposable Plates From Cassava
Utilizing cassava for disposable plates offers an eco-friendly alternative to traditional materials. Cassava-based plates are biodegradable and can be a sustainable choice in single-use tableware. This process aligns with efforts to reduce the environmental impact of disposable products.
The production of disposable plates from cassava typically involves the following basic steps:
Harvesting and Processing Cassava: Cassava roots are harvested and processed to extract starch. This starch serves as a key ingredient in making biodegradable plates.
Starch Extraction: The extracted cassava starch is mixed with water to create a slurry. This slurry is then processed to separate the starch from other components of the cassava.
Molding Process: The cassava starch is poured into plate-shaped molds. The molds are designed based on the desired plate size and shape. The mixture is allowed to set and dry.
Drying: The molded cassava plates are dried to remove excess moisture, ensuring the plates become sturdy and ready for use.
Cutting and Finishing: Once the plates are thoroughly dried, they are cut and finished to achieve the desired shape and edges.
Quality Control: Quality checks are conducted to ensure the plates meet safety and hygiene standards. This includes assessing their strength, thickness, and overall quality.
Packaging: The finished cassava plates are then packaged and distributed for commercial use.
