Vietnam invents natural plant straws

Plastic straws will be restricted in July. Glass, stainless steel, or paper straws will become popular products, but each has its own limitations. Vietnam has developed a plant straw that does not add chemicals and preservatives, and can be reused, becoming the latest alternative to plastic straws.

The plastic straw restriction order will be on the road in early July, and alternatives to plastic straws have become a hot search product. However, glass straws are easy to break, stainless steel straws are not easy to clean inside, and paper straws are not durable. Some British netizens even signed a request to McDonald's to reuse plastic straws.

There are always some problems with each alternative. Recently, a new type of straw appeared in Vietnam, which seems to be able to solve these problems: the straw made of natural plants, the production process does not add chemicals or preservatives, and because it is taken from the earth, it can return to the earth. , Biodegradable characteristics make this straw not "smell for a hundred years."

Fresh and natural straws
This is a plant straw made by the Vietnamese company Ống Hút Cỏ. Using Lepironia Articulata. This wetland plant, which is abundant in the Mekong Delta, has a hollow stem, which is suitable as a straw. They hired local rural women to pick wild cattails and make them within 24 hours to make straws that couldn't be more fresh and natural.

The production process is very simple. The founder Tran Minh Tien was interviewed by the local media "VN Express Internationa" (VN Express Internationa), and clearly stated the method: "After harvesting, it is cleaned and cut into 20 cm straws and reused inside. The metal rods are cleaned, and after they are cleaned, they can be wrapped in banana leaves.”

Currently, they offer two versions: fresh and dried. The fresh version of the straw can be used for 1 week at room temperature, and the shelf life is 2 weeks if it is kept in the refrigerator. If you want to store it longer, you can boil it in boiling water with a little salt, dry it, and store it in a cool, dry place.

The production process of the dry version is a bit more "complicated": it needs to be naturally dried for 2~3 days, and then placed in the oven to dry, and it can be stored at room temperature for up to 6 months!



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