Made from rice and tapioca, the environmental-friendly straws are edible but tasteless, said Ricestraws IT director Anddrew Loh on Penang International Green Conference & Exhibition (PIGCE) 2019 held in Malaysia on Sept. 27.
“The straws can last for two to five hours in hot water and about five to 10 hours in cold water,” Log said. “The bottom part when immersed in drinks will taste a bit starchy while the upper section will be crispy like chips.”
Loh added, “The straws, made from natural ingredients, do not contain any additives and will decompose completely in 90 days and can also be turned into animal feed or fertiliser.”
Furthermore, the Malaysian company stressed that by producing rice straws, the company has helped to complete the ecosystem cycle. “We use broken rice which people hardly eaten,” Log said. “When we use paper straws, we are actually cutting down more trees.”
世界趨勢在淘汰一次性使用塑膠吸管，在這波環保浪潮裡，米吸管成為眾多亞洲業者爭相開發的產品。據The Hindu報導，南韓業者Yeonjigonji在政府開始實施限塑政策後，在去年研發推出百分之30木薯粉其他百分之70穀米製作成的可食米吸管。而The Epoch Times報導，越南業者HungHau Foods也在這兩年推出類似的米吸管產品。
Asian merchandisers are competing to produce eco-friendly commodities in reflecting this worldwide trend of ditching plastic straws. Malaysia is not the first one who uses rice to make straws. With 30 percent of tapioca and 70 percent of rice, The Hindu reported that company Yeonjigonji from South Korea started to market the edible straws last year after the government imposing relevant policies to reduce plastic use. Vietnam-based HungHau Foods also has had similar products in these two years, The Epoch Times reported.
By The Star (ANN) and Carol Kan