Debunking 5 Common Myths About Bagasse Tableware

Despite growing popularity, misconceptions persist. As industry practitioners, we clarify the top five myths:

Myth 1: "Prone to Mold"
Truth: Our 132°C high-pressure processed bagasse bowls maintains 8% moisture content. With food-grade waterproof coating and nano-antibacterial technology developed with CAS, products pass FDA microbial tests with 3-year shelf life.

Myth 2: "Less Durable Than Plastic"
Lab tests show sugarcane trays outperform PS plastic in drop tests. Their unique fiber structure provides elastic memory, adopted by an international logistics company as eco-friendly cushioning material.

Myth 3: "High Production Costs"
At scale, bagasse tableware costs 40% less than PLA alternatives. Our Shandong closed-loop production base reduces logistics costs by 60% through localized processing.

Myth 4: "Limited Design Options"
German hydraulic pressing technology enables 0.3mm thin walls and embedded buckles. 

Myth 5: "Requires Specific Degradation Conditions"
SGS tests confirm 90-day decomposition in home compost. "Staged degradation" technology maintains stability in dry conditions while activating biodegradation when exposed to moisture. Such as our bagasse disposable plate