Bamboo straws production for export

First: Bamboo selecting

The workers must select the cork trees of the right age. Because if the young cork tree, when dried, it will wither. Too big of a cork is not beautiful. The selected cork tree has a size of 5-7mm, the length of each segment is 20cm.

Second: Classifying

Bamboo straw’s production includes classification. The workers will classify the bamboo body according to the size of the inner diameter, from 0-2mm is the smallest size for drinking water, smoothies, 8-12mm is the straw for drinking milk tea.

Third: Grinding

The bamboo stalks will be put into the grinder in the bamboo straw factory. At the end of this stage, the outer surface of the cork body must have a certain smoothness. For the slightly bent bamboo stalks, it will be straightened by high temperature, then put into the cutting machine. Each straw is usually 11 cm in length or short depending on the needs of the customer.

The straws after being cut will be honed at both ends carefully to avoid causing injury during use

For storage, the workers wash the bamboo straws and keep them in a dry place. Every 2 weeks, workers will clean the bamboo straws to increase the durability by: Using a brush and detergent to clean the bamboo straw. The detergent can be industrial dishwashing liquid, soapy water, locust, lemon, vinegar, and baking soda. After washing, dry in the sun to prevent mold naturally.

Fourth: Cleaning

The bamboo straws are cleaned inside and outside with the pressure of clean water and sand, then dried in the sun for a few hours to drain.

Final: Drying

The straws are transferred to the drying oven for about 30 minutes at a temperature of 150 degrees to eliminate musty odors and reduce the risk of termites.