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Yes, we are a manufacturer with designing, manufacturing, marketing and exporting
02. WHAT ARE THE MAIN PRODUCT MATERIAL COMPOSITION THAT?
The main material is 100% food-grade melamine
03. WHICH SERIES SHOULD I CHOOSE?
It depends on your requirement, of course, we accept OEM/ODM/Custom LOGO service.
04. HOW DO YOU USUALLY PACK EXPORTED GOODS?
Melamine: Small boxes are packed inside each package of goods. Each box is individually wrapped with pearl foam.
Plastics: Small boxes are packed inside each package of goods. Each box is individually bagged with plastic bags.
Remarks: All packages could be custom made as per clients’ requirements in color or quantity.
Disposable chopsticks are clean, fast and cheap, but the waste of resources and environmental pollution caused by disposable chopsticks is also a major problem.
Chopsticks are a very popular dining tool in Asian countries. With the development of the economy, disposable chopsticks are an indispensable item in every restaurant in a fast-paced daily life. Disposable chopsticks have the characteristics of being clean, fast and cheap, but the waste of resources and environmental pollution caused by disposable chopsticks is also a major problem.
In the eyes of ordinary people, it seems that there is a fast-growing forest, and the disposable bamboo chopsticks manufacturing industry that requires a lot of wood will not cause damage to natural forest resources. However, forestry experts have different opinions.
First of all, the fast-growing forest does not grow as fast as people think. More importantly, the fast-growing forest is more harmful to the environment and to the land. Most of the fast-growing forests in the industry are unified, fail to achieve the ecological benefits of biodiversity, and cannot form a balanced ecological chain, so it is prone to pests and diseases. Only the consumption of land resources is not cultivated, coupled with the birth of chemical fertilizers, pesticides and pesticides, and the rapid depletion of land.
There have been media suggestions to recycle these chopsticks into pulp for papermaking. Regarding the feasibility of this program, we can say with certainty that there is no problem. But why do so many people try, but end up with failure? The reporter asked several paper mills that basically did not use recycled disposable chopsticks to make pulp. When it comes to the reasons, several papers have talked about their respective difficulties.
The first is the turnover of old chopsticks. If the recycled chopsticks cannot be quickly turned around and used for production, they will quickly proliferate bacteria, spread germs, and even form pests. Although China chopsticks manufacturers produce tens of billions of pairs of disposable chopsticks every year, it is based on the statistics of China’s population base, and a large part of it is exported to other countries. The consumption in small areas is not enough to form batch processing. Scale; the chopsticks in a large area are concentrated in a unified treatment in a short period of time, and the logistics cost is too high. This is also the main obstacle to the recycling of used disposable chopsticks.
In addition, disposable chopsticks are stained with oil or even infectious bacteria, and the washing of wooden chopsticks becomes a big problem. The treatment of washing water is the highlight. Most of the cheap detergents contain phosphorus and other chemical components that are rejected by water. If they are not treated properly, they can be directly discharged into rivers or infiltrated into the soil, causing pollution of water or soil. It is easy to cause secondary pollution. The meaning of chopsticks recycling is not worth the loss. Choosing an advanced sewage treatment system for washing sewage treatment will cost more than double, and the recycler will have no profit. This is the main reason why many people try and fail.
Most of the restaurant’s disposable chopsticks are poured into the bucket with the food. Therefore, disposable chopsticks are not recycled in the present, and become a true “once”.
History of Chopsticks Timeline
Though people like to joke that a rice-staple country shouldn’t be eating with two long sticks, chopsticks lend themselves well to China‘s style of cuisine. Now ubiquitous in the country and in Chinese restaurants worldwide, they have a long and distinguished history. Here’s everything you need to know. Chopsticks are one of the simplest, oldest and most widely used utensils for eating, and are still the primary eating utensil for over 22 percent of the world’s population today.
Ancient chopsticks from China
Chopsticks are kitchen/eating utensils that are shaped pairs of equal-length sticks that have been used in virtually all of East Asia for over two millennia. First invented and used by the Chinese during the Zhou Dynasty, chopsticks later spread to other countries of the East Asian cultural sphere.
In Southeast Asia, only Vietnam and ethnic Chinese communities consume all food with chopsticks. In Cambodia, Laos, Myanmar, and Indian and Malay communities in Singapore and Malaysia, as well as in Nepal, chopsticks are generally used only to consume noodles. In Thailand, chopsticks are now a part of their eating utensils along with the spoon and fork, where in the past chopsticks were never used.
Ancient silver chopsticks from China
Ancient chopsticks from China The first chopsticks came to Japan by way of Korea, around the area of Wakasa Bay on the Sea of Japan. This was a waypoint for travelers passing through between China and Kyoto and is considered the east end of the silk road and the front gate of Japan. Chopsticks in Japan were revered as precious and used in religious ceremonies. Their earliest chopsticks were joined at the top like tweezers. It wasn’t until 1,000 CE that separate sticks became the norm.
The Name Chopsticks
While chopsticks have been and are called by many different names in Asia, such as “kuai-zi” in China and “hashi” in Japan, the English word chopsticks are likely derived from Chinese Pidgin English “chop chop” meaning quickly. Therefore chopsticks mean “quick sticks”, perhaps an apt description given by the earliest western explorers as they first experienced people nimbly eating with chopsticks. The earliest written English use of the word “chopsticks” is from explorer William Dampier’s book Voyages and Descriptions published in 1699.
Additional ancient chopsticks from China
Early Forms of Chopsticks
Wood and bamboo were the natural early forms of chopsticks, and are still the most common materials today. In time bone, ivory, bronze, brass, silver, gold, jade, agate, coral and other exotic materials have been used, especially for wealthy chopstick owners.
Ancient sets of chopsticks in China were commonly found with a knife and pouch, and chopsticks were frequently bound together at the handle end by a chain.
Silver chopsticks were popular with royalty as a measure of security. It was thought that silver would detect poison in food by turning black. Unfortunately for those who found out the hard way, silver has no reaction to cyanide or arsenic but does turn color in the presence of rotten eggs, onions, and garlic.
China
Longer than most other styles at about 27 centimeters, thicker, with squared or rounded sides and ending in either wide, blunt, flat tips or tapered pointed tips. Blunt tips are more common with plastic or melamine varieties whereas pointed tips are more common in wood and bamboo varieties. Chinese sticks may be composed of almost any material but the most common in modern-day restaurants is melamine plastic for its durability and ease of sanitation. The most common type of material in regular households is bamboo.
Japan
It is common for Japanese sticks to be of shorter length for women, and children’s chopsticks in smaller sizes are common. Many Japanese chopsticks have circumferential grooves at the eating end, which helps prevent food from slipping. Japanese chopsticks are typically sharp and pointed. They are traditionally made of wood or bamboo and are lacquered. Lacquered chopsticks were first used in the Yayoi Era, around 2000 years ago. Lacquered chopsticks are known in Japanese as Suribachi, which has a number of varieties, depending on where they are made and what types of lacquers are used in glossing them. Japan is the only place where they are decorated with natural lacquer making them not just functional but highly attractive. The Japanese traditional lacquered chopsticks are produced from the city of Obama in Fukui Prefecture and come in many colors coated in natural lacquer and decorated with mother-of-pearl from abalone and with eggshell to impart a waterproof shield to the chopsticks extending their life.
Edo Kibashi chopsticks have been created by the hands of Tokyo craftspeople since the beginning of the Taishō Period (1912-1926) roughly 100 years ago. These chopsticks are combined by high-grade wood (ebony, red sandalwood, ironwood, Japanese box-trees, maple), which craftspeople plane by hand. Edo Kibashi chopsticks, which are pentagonal hexagonal or octagonal, make them easy to hold. The tips of them are rounded to prevent to damage the dish or the bowl.
In Japan, chopsticks for cooking are known as ryoribashi, and saibashi when used to transfer cooked food to the dishes it will be served in.
souce:https://www.bestchopsticks.com/history-of-chopsticks
In many Asian countries, people use chopsticks for eating their food.
But there are differences, just as in the western world Americans wield
knives and forks in a different way as Europeans.
Interested in information about chopsticks? Peruse the large
collection of articles about chopsticks to learn how they’re made, the
history, etiquette, culture, fun tidbits and craft of chopsticks.
History, Etiquette and How to Use Chopsticks
Everything you wanted to know about how to use, the history and etiquette of chopsticks.
Differences between Chinese and Japanese chopsticks
Chopsticks can be difficult to learn to use. Some countries in Asia
have specific types of chopsticks and specific etiquette on how to use
them. Many people don’t notice the difference between types of
chopsticks, so today I will be comparing Chinese, Japanese, and Korean
chopsticks.
In the eyes of ordinary people, it seems that there is a fast-growing forest, and the disposable bamboo chopsticks manufacturing industry that requires a lot of wood will not cause damage to natural forest resources. However, forestry experts have different opinions.
