Japan.

As early as the Edo period, the Japanese invented disposable chopsticks suitable for Japanese eating habits. By 1990, Japan's domestic production of disposable chopsticks reached 24 billion pairs. At the same time, because disposable chopsticks consume a lot of wood, there has been a discussion in Japan about whether disposable chopsticks destroy forest resources. Some manufacturers then turned their attention overseas.

Initially, Japan imported disposable chopsticks from countries such as China, South Africa, Indonesia and Canada. South Korea was also the main importer of Japanese disposable chopsticks. However, slowly, due to various reasons such as the increase in domestic demand for disposable chopsticks in South Korea, the depletion of wood resources, and the fierce price competition in the international market, South Korea not only stopped importing disposable chopsticks. It exports to Japan and has become an importer of disposable chopsticks.

Identification of good and bad

The raw materials used by regular manufacturers to produce disposable chopsticks are wood or fresh bamboo with relatively good texture. They are processed by regular processes and fumigated with food-grade sulfur. Bleaching, the sulfur dioxide content is extremely low, generally not exceeding the 600mg per kilogram of disposable bamboo chopsticks stipulated in the national standard. However, in order to reduce costs, some small workshops use low-quality wood, which makes the "skin color" 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 packaging. Second, you can smell the chopsticks. If there is a sour smell, it is best not to use them. Of course, the best way is to clean the surface of the chopsticks with cold water to reduce residual chemicals.