The inventor of disposable chopsticks is Japanese.

as early as the edo period, the Japanese invented disposable chopsticks suitable for Japanese eating habits. By 199, the output of disposable chopsticks made in Japan had reached 24 billion pairs. At the same time, because disposable chopsticks consume a lot of wood, there is a discussion in Japan about whether disposable chopsticks destroy forest resources. Some manufacturers then turned their eyes to overseas.

At first, Japan imported disposable chopsticks from China, South Africa, Indonesia and Canada. South Korea was once the main importer of disposable chopsticks in Japan, but slowly, due to the increasing demand for disposable chopsticks in Korea, the exhaustion of wood resources and fierce price competition in the international market, South Korea not only stopped exporting to Japan, but also became an importer of disposable chopsticks.

Extended information:

Identification of advantages and disadvantages

Some disposable chopsticks with inferior processing were left with hydrogen peroxide for whitening and failed.

The raw materials used by regular manufacturers to produce disposable chopsticks are all wood or fresh Phyllostachys pubescens, which are processed by regular technology and bleached by food-grade sulfur fumigation. The sulfur dioxide content is extremely low, generally not exceeding 6mg per kilogram of chopsticks stipulated by the national standard for disposable bamboo chopsticks. However, in order to reduce the cost, some small workshops use inferior wood, which makes them look darker or even yellow.

to identify the quality of disposable chopsticks, first, check whether the manufacturer's name, trademark and contact information are printed on the package. Second, you can smell the chopsticks. If there is a sour smell, you'd better not use them. Of course, the best way is to clean the surface of chopsticks with cold water to reduce the residual chemicals.