BACKGROUND OF THE STUDY:

Evaluating the effectiveness of soy-waxed taro starch-based flatware

Plastic flatware has long been an indispensable part of modern consumer culture, offering
convenience and affordability in a multitude of applications, from takeout meals to outdoor
picnics. Single-use plastics are designed to be used only once. They are becoming more widely
produced and utilized around the world, particularly as packaging or consumables like SUP
shopping bags and throwaway tableware (Chen et al., 2019). Because plastic flatware are not
biodegradable and often cannot be effectively recycled, they persist in the environment for
decades, if not centuries, posing a significant environmental challenge.

Despite the evident environmental harm caused by plastic flatware, finding viable
alternatives has proven to be a formidable challenge. While there are existing alternatives, they
have not gained widespread popularity or acceptance due to various factors, including cost,
availability, and practicality. (Hinahanap ko pa source neto kung san nanggaling ung problem
and shit natoh) (For instance, Bamboo, though it is advisable to use because of its sturdy and
physical aesthetics, the cost of manufacturing and transporting is much more expensive and it
needs to be disposed of properly, increasing the cost. )

Recognizing the pressing environmental concerns associated with plastic flatware, there
has been a growing interest to investigate alternative options that prioritize sustainability without
compromising functionality. Consequently, the concept of soy waxed taro starch-based flatware
emerged as a potential solution. This alternative entails the utilization of a soy wax and taro
starch, sourced from the taro plant (Colocasia esculenta), a naturally biodegradable and
renewable resource.

The choice of soy wax and taro starch as primary ingredients for this flatware offers
significant advantages. According to Surendran et al. (2022), soy wax is created by
hydrogenating soybean oil produced from soy flakes. Soybean wax's microstructure creates a
superhydrophobic surface, enabling it to repel liquid food. (Shen et al, 2021). Taro starch, on the
other hand, is plentiful and biodegradable, ensuring that the utensils break down into natural
components after disposal, thereby minimizing negative environmental impact (Elsevier B.V,
2021). Furthermore, taro (Colocasia esculenta), remains mostly underutilized and undervalued
despite its availability and affordability (Ferdaus et al., 2023).

However, despite the potential benefits of soy waxed taro starch-based eating utensils,
their effectiveness and viability as a substitute for plastic utensils are to be fully evaluated during
the span of this research. There are Key considerations including their performance in various
culinary contexts, their durability and resistance to heat and moisture, and their overall
environmental footprint compared to traditional plastic utensils.

Therefore, this study will do a thorough assessment of the efficacy of flatware made of
taro starch and waxed with soy. We want to compare these utensils to their plastic counterparts
in terms of performance, durability, and environmental impact, and we'll do this through field
testing and consumer surveys. By providing empirical data and insights into the strengths and
limitations of soy waxed taro starch-based utensils, this research aims to inform decision-making
and promote the adoption of more sustainable eating utensils in everyday consumer practices.

(Wala lang, naenumerate ko lang para d ako maguluhan sa pagoorganize sa papel natoh hehehe
saka para makita ko kung may kulang or smth, basta yon.)

1. Introduction of the Problem: harm caused by plastic flatware, emphasizing the need for
alternatives due to their negative impact on the environment.

2. Challenges in Finding Alternatives: challenges associated with finding viable

alternatives to plastic flatware, such as cost, availability, and practicality. This sets the
stage for the exploration of new materials for utensil production.

3. Introduction of Soy Wax and Taro Starch as Alternative Materials: soy wax and taro
starch as potential alternative materials for flatware production, emphasizing their
sustainability and biodegradability.

4. Purpose of the Study: to conduct a comprehensive evaluation of soy-waxed taro starch-

based flatware to address the identified challenges and gaps in knowledge regarding
sustainable eating utensils.
5. Key Considerations for Evaluation: key considerations for evaluating the effectiveness
of soy-waxed taro starch-based flatware, such as performance, durability, environmental
impact, consumer acceptance, availability, and cost-effectiveness.