How it's Made: Bagasse Sugarcane Takeout Containersa rectangle bagasse container holding spaghetti and meatballs, and a round bagasse bowl with a garden salad sit on laminate surface.

How it's Made: Bagasse Sugarcane Takeout Containers

Bagasse sugarcane tableware and takeout containers are made from bagasse, which is the fibrous material left behind after extracting juice from sugarcane stalks. Bagasse is a by-product of harvesting sugarcane for other purposes.

EnviroTakeout is proud to offer bagasse sugarcane tableware and takeout containers. Because bagasse is a by-product, it uses material that could otherwise go to waste. Instead, companies like ours get to distribute products that make use of this material that would otherwise end up in a landfill.

Below is the process of how bagasse sugarcane tableware is made. The exact process will vary from manufacturer to manufacturer, but this offers a good general overview.

Harvesting and Cleaning

Sugarcane stalks are harvested from fields, typically using machinery. The stalks are then transported to a processing facility where they undergo cleaning to remove dirt, leaves, and other impurities.

Extraction of Juice

The cleaned sugarcane stalks are crushed to extract the juice. This process is commonly done in large mills using heavy machinery. The juice is separated from the fibrous material, which is called bagasse.

Bagasse Preparation

The bagasse is collected and further processed to make it suitable for production. It is first washed to remove any remaining sugar or impurities. Then, it is finely shredded or pulped to break down the fibrous structure and create a pulpy material.

Pulp Formation

The bagasse pulp is mixed with water to form a slurry. This slurry may be subjected to further refining processes to improve its consistency and fiber distribution.


The bagasse pulp slurry is poured into molds or pressed between forming dies. Pressure is applied to remove excess water and shape the pulp into the desired shape. The molds or dies used for this purpose are typically designed to create the shape and dimensions of the final product.


The freshly formed bagasse containers and tableware then go through a drying process. This can be achieved through various methods, such as air drying or using industrial drying equipment. The items are typically dried until they reach a moisture content suitable for packaging and use.

Trimming and Finishing

After drying, the bagasse products may undergo additional trimming or finishing processes. Trimming removes any excess or uneven edges, ensuring a neat and uniform appearance. Finishing techniques, such as sanding or smoothing, may be applied to enhance the surface texture of the tableware and containers.

Quality Control and Packaging

The bagasse products go through quality control checks to ensure they meet the desired standards in terms of strength, thickness, and overall quality. Once approved, the items are stacked, bundled, and packaged for distribution and sale.


As noted above, specific manufacturing processes may vary depending on the equipment and techniques used by different manufacturers. However, the general steps outlined above provide a general guide of the typical production process for bagasse sugarcane tableware and takeout containers.

Bagasse sugarcane products first emerged on the market as an alternative to polystyrene or plastic foam containers and tableware. Since then, the demand for eco-friendly containers and tableware as a first option has increased. Some countries, such as Canada, have banned restaurants from using polystyrene containers, and instead require a biodegradable or recyclable option. Bagasse products continue to grow in popularity as they are a practical and durable choice and are an eco-friendlier option than many other materials.