From field to table — a behind-the-scenes look at how Naturomate transforms raw sugarcane bagasse into food-safe, compostable plates, bowls and containers.
Step 1: Sourcing the Raw Material
The journey begins at sugarcane mills across Gujarat and Maharashtra. After the juice is extracted from sugarcane stalks, the remaining fibrous pulp — bagasse — is collected and transported to our processing facility.
We source exclusively from mills that follow responsible agricultural practices, ensuring our raw material supply is both sustainable and traceable.
Step 2: Pulping and Cleaning
The raw bagasse is first cleaned to remove impurities, then processed into a fine pulp using water and mechanical agitation. No bleaching agents or chemical additives are used at this stage — the natural colour of bagasse gives our products their characteristic warm, natural tone.
Step 3: Moulding Under Heat and Pressure
The cleaned pulp is fed into precision moulds and subjected to high heat (180–220°C) and pressure. This process — thermoforming — bonds the fibres together into a rigid, dense structure without any adhesives or binders.
The result is a product that is naturally oil-resistant, water-resistant and structurally strong — properties that emerge from the process itself, not from chemical coatings.
"Our thermoforming process is designed to maximise the natural properties of bagasse fibre — the heat and pressure do the work that chemicals would do in conventional packaging."
— Naturomate Production Team
Step 4: Quality Control
Every batch undergoes rigorous quality testing before leaving our facility. We test for structural integrity, leak resistance, food safety (migration testing) and dimensional accuracy. Products that don't meet our standards are recycled back into the pulping process.
Step 5: Packaging and Dispatch
Finished products are stacked, wrapped in recycled paper (no plastic packaging) and dispatched to customers across India. Our logistics network covers all major cities with standard lead times of 5–7 business days.
