A Mini project report on EDIBLE SPOON

Submitted in partial fulfillment of the requirement for the award of

the degree of

MASTERSOFBUSINESS ADMINISTRATION

DEPARTMENT OF BUSINESS ADMINISTRATION

SESSION (2024-2025)

Under the guidance of: Submitted by

Mr. SIDDHANT MISHRA ASHWANI KUMAR
(Assistant professor) MBA–1st Year
Roll no.-2024MBA018

MAHARANA PRATAP ENGINEERING COLLEGE, KANPUR

Affiliated to AKTU University

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 CERTIFICATE

Certified that the Project report titled “EDIBLE SPOON” is the bonafide work of Ashwani Kumar
, MBA-1st YEAR who carried out the work under my supervision. Certified further that to the best of
my knowledge the work reported here in does not form part of any other project report or dissertation
on the basis of which a degree or award was conferred on an earlier occasion on this or any other
candidate.

Signature of Guide Signature of Head of the Department

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 DECLARATION

I declare that this written submission represents my ideas in my own words and where others
'ideas or words have been included, I have adequately cited and referenced the original sources. I
also declare that I have adhered to all principles of academic honesty and integrity and have not
misrepresented or fabricated or falsified any idea / data / fact / source in my submission. I
understand that any violation of the above will be cause for disciplinary action by the Institute
and can also evoke penal action from the sources which have thus not been properly cited or
from whom proper permission has not been taken when needed.

Signature of the Student

Ashwani Kumar
MBA-1st YEAR
Roll no.-

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 ACKNOWLEDGEMENT

I here by take this opportunity to express my sincere gratitude to the following eminent personalities
who supported me to complete this project work successfully without any difficulty.

I am indebted to Mr. Siddhant Mishra, Maharana Pratap Engineering College, Kanpur for his
expertise guidance and valuable suggestions which enableme to submit this project report.

I would like to express my deep regard to our beloved HOD (Head of Department) Dr.
Swati Dwivedi, Maharana Pratap Engineering College, Kanpur for providing us better support in my
academic endeavors.

Finally, I would like to thank one and all who have helped me directly or indirectly in preparing this
report.

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 Table of Contents

1. Title Page

2. Acknowledgement

3. Content

4. Introduction (Business Idea, Importance)

5. Marketing Plan

6. Financial Plan

7. Conclusion

8. Bibliography

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 ABSTRACT

This edible cutlery is a perfect alternative to harmful plastic cutlery; it is not only environmentally
safe but also enriched with nutritious ingredients. Bakers use different types of flours to bake
single use edible spoons, forks and chopsticks which can be consumed after their intended use.
The spoons have a shelf-life of 24 months and are so made that they will naturally decompose
between 3 and 7 days after use if not consumed. The spoons are manufactured in several flavour
such as cumin, mint- ginger, carrot-beetroot and sugar. The cost of single spoons ranges from
Rs.2-Rs.4, depending upon quantity and flavor, plane flavoured spoon is priced at Rs2/piece and
others price depending upon the flavour. We will also setup online platform for distribution of this
product.

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 INTRODUCTION

Edible cutlery is made from dried grains .These are made primarily with rice, millets or wheat.
Since rice cultivation needs a lot of water, manufacturer’s market millet based products as more
environment friendly. The batter is baked in moulds which hardens it. Some manufacturers offer
an option of flavour cutlery. Edible cutlery decomposes in about a week if disposed. Edible cutlery
is gaining popularity as an eco-friendly alternative to non-decomposing plastic. Our mission is to
start a cutlery revolution. Currently, about 40 BILLION plastic utensils are used just within the
United States within a year. Worldwide, this becomes a figure at 16 times this magnitude. A
majority of these utensils are only used once and then discarded. Compostable utensils made of
corn may seem like an answer to the problem. But it turns out, a good percentage of corn based
biodegradable utensils are thrown into landfills anyway, where they will remain for a very long
time without degradation. Because these utensils need high heat and very specific conditions to
properly degrade, many times their benefits are negated. Of course, one may ask, why do we not
just replace all our utensils with reusable cutlery? Ask yourself, is this possible in today’s
globalized world? Is it possible for the millions of fast food restaurants around the world to
provide reusable cutlery for one of the many customers that comes in for lunch?

Therefore, our goal is to provide a replacement for the current disposable utensils on the market.
Our spoons are delicious, but if they are not consumed, they are able to degrade in any outside
environment, as they do not have specific requirements for degradation.

Our ambitions stretch far beyond the realm of edible spoons. Currently, we have molds to produce
chopsticks, dessert spoons, and forks," reads the company's Kickstarter page. "Our plan is to
expand into cups, plates, and many more traditional disposable tableware. Our goal is to create
and expand into a whole new line."

But we need your help. In producing our other lines as well as minimizing the cost of our spoons
(so that they are far more competitive with compostable on the market), we need the funds to
expand into our other lines.

The energy it takes to produce 1 plastic utensil, we can produce 100 sorghum based spoon . And
in comparison to Corn/PLA, we are able to produce 50. Our energy costs are minimized through a
semi- automatic process that minimizes waste and maximizes efficiency. Our low usage of water
in the production of each spoon (Less than 2% of the weight per spoon), allows our spoons to have
a very long shelf life up to 2 years while maintaining their crispness.

Edible cutlery is a plant-based product in which meals can be served or taken as a meal. It is
generally recognized as EBO (eco-friendly, biodegradable and organic) as the product is made up
of a mixture of flours. Since 2010, an Indian firm named Bakey's has been marketing edible
cutlery as a commercial product. During an in-flight meal, Hyderabad-based scientist Narayana
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Peesapaty in India spotted individuals scooping rice with a Khakhra rather than a plastic spoon. It
inspired him to make a spoon out of flour. Two major purposes for having edible cutlery as a
replacement for plastic cutlery are biodegradability and eco-friendliness, as plastic is a
considerable threat to both man-kind and nature. Various ingredients can be used to prepare edible
cutlery, but some specific flours give desired properties for the ultimate product. Other ingredients
like rice flour, rice bran flour, soy flour, sorghum flour, etc. have their own nutritional benefits and
can enhance the product's physiochemical properties when mixed with other products. As plastic
is a grave threat to the entire ecosystem, there is a considerable need to replace plastic cutlery with
better alternatives like edible cutlery. Using plastics and the challenge of disposing of them is a
major issue in our society today As a result, plastics eventually find their way into our bodies as
microplastics. According to some studies, plastics include a hazardous chemical called bisphenol
A (BPA). BPA, a hormone impersonating chemical, has been linked to various negative health
impacts in children. This includes changed behavior and obesity, reproductive abnormalities,
cardiovascular alterations, and cancer .The edible cutlery consists of calcium, potassium, vitamin
B, vitamin A, and rich fiber As whole-grains are the primary ingredients, they promote health by
preventing diseases like obesity, constipation, coronary heart disease (CHD) and other health-
threatening diseases

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 SCOPE OF INNOVATION

Plastic waste covers our oceans and landfill. The past 70 years of plastic waste have resulted in
pollution so ubiquitous scientists say it’s a marker of a new geological epoch, the manmade
Anthropogenic. Plastic cutlery is a contributor to this enormous problem – estimates suggest the
US alone uses 40bn plastic utensils a year but the founder of Indian cutlery company we thinks we
might have a solution. Cutlery you can eat. The vegan friendly spoons are made from rice, wheat
and sorghum, an ancient grain originally from Africa. Sorghum was chosen as a primary
ingredient for its tough quality (it doesn’t go soggy in liquids) and because it is suitable for
cultivation in semi-arid areas. The cutlery comes in three flavor – savoury (salt and cumin), sweet
(sugar) and plain. “It tastes like a cracker, a dry cracker because we don’t put any fat in it. It can
complement any food. The taste of the food gets into the spoon “.Even if the spoons are dumped
after use, they decompose in a few days. This makes its product more environmentally friendly
than biodegradable plastic utensils made from corn plastic, which need to be subjected to high
heat in specialised composting facilities to break down. The spoons are packaged in paper bags
and shipped using Styrofoam to prevent breakage. We are launching the world’s first edible
cutlery line made of three flours: rice, wheat, and sorghum. Help us change the way we eat and
think about waste! And we understand how important it is to be able to provide delicious cutlery
that can be eaten by anyone. We are already fully vegan, preservative free, Trans fat free, dairy
free and operate on principals of fair trade.

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 DESCRIPTION

INGREDIENT :-

Our ingredients are as simple with absolutely no preservatives. The lack of water, moisture, or fat in our
product allows it to have a long shelf life without the need for extra preservatives. They include: sorghum
flour, rice flour, and wheat flour. However, because we knead our dough through a certain method, our
final product contains less than 10 PPM in gluten. Though we are not yet certified gluten free, we are
working on it, and our ultimate goal is to create a formulation that requires absolutely no wheat.

Our first offering, the edible lunch spoon, goes perfect with ice cream, yogurt, and a variety of soups. The
spoon itself does not degrade within liquids due to the presence of a large quantity of sorghum, a hearty
crop that is strong, abundant, and requires very little energy for cultivation.

Here are the current flavors we have created:-

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 PRODUCTION OF EDIBLE CUTLERY

The production of raw materials that are used in edible cutlery has been listed .The main ingredient being
used is paddy and sorghum. Sorghum has beneficial properties; when compared to rice, it uses 60 times
less water to produce The crop can be grown in about all of the world's arable land. The Sorghum/Jowar
produces 4.38 million ton with a yield of 1051 kilograms per hectare area and Rice/Paddy produces about
112.91 million ton with a yield of 2578 kg/ha area.

Varieties of cutlery

The cutleries are in wide varieties and various food manufacturing industries manufacture different types
of cutleries like spoon, fork, plate and bowl etc. In many places of the globe the cutleries are manufactured
as follows Peesapathy developed this enterprise in India and worldwide that makes edible tableware
(spoons, forks, and even chopsticks) out of dried millets (jowar or sorghum), rice, and wheat. Sugu
Company, based in Taiwan, makes edible plates and other tableware, claiming to have invented the
"world's first type of edible tableware" in 1986 as a solution to eliminating waste dinnerware. In Japan, a
Japanese designer named Nobuhiko Arikawa of the Rice Design firm produced edible dinnerware for the
Orto Cafe. In addition, a couple of Belgian designers have created a new line of eco-friendly and appetising
edible food containers. Helene Hoyois and Thibaut Gilquin, two teenage entrepreneurs, make containers
out of potato starch, water, and oil. Co-founders of the Loliware firm in the United States expressed their
concern for the environment and wanted to create a new type of environmentally friendly cup. The type of
edible cutlery is classified. The plates, spoons and bowls are intended to replace disposable plastic
tableware.

Standard procedure of edible cutlery

Many components may be used to make edible cutlery, but sorghum flour (sorghum bicolor) and rice flour
are two of the most common (oryza sativa) primary materials for manufacturing the cutlery help in
maintaining the desired outcome and chemical parameters as Sorghum grain has almost the same amount
of riboflavin and pyridoxine as wheat grain, but more pantothenic acid, nicotinic acid, and biotin .Which
enhance the quality of the product. The production process involves basic operations. At first, both flours
are mixed together with the addition of 10ml of water then the addition of sorbic acid and other ingredients
takes place. The sorbic acid can be used as the best antifungal agent and added in droplet amounts along
with other ingredients, then kneaded well to form fine dough. Later the dough is spread to make a fine
sheet and the process like molding takes place with a predesigned mold followed by cutting and baking of
the product at a temperature of 166 °C for 10-15 minutes and then let it cool and packing it in an airtight
package and store at a cool, dry place. Clearly shows the systematic flow process of preparing edible
cutlery. Thus, the dough can be free from mold and other spoiling microorganisms.

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Preservative

Sorbic acid is a naturally occurring chemical that has developed into the most frequently used food
preservative on the planet, allowing the global food system to work. It is very effective against bacteria,
moulds, and yeasts. This study looked at the effects of sorbates, a chemical preservative, on bakery food
rotting fungus at different dosages, pH levels, and temperatures. The procedure for almost every cutlery is
similar with varying temperature, time, raw materials, and other additives.

CULINARY USAGES

Some people prefer it to be taken in raw form and others like it to be taken with hot beverages like tea,
coffee and soups. Edible spoons are also used in children’s school baskets for having lunch. They are
crispy and crunchy in nature, sometimes soggy when soaked for long periods in liquids. It has a shelf life
of 2 years from the manufacturing date when it is stored in a dry and cool place.

HOUSEHOLD

From 2019 to 2025, the domestic application category is predicted to grow at the quickest rate of 9.0 %.
People have been encouraged to use edible cutlery more frequently in their homes as a result of the
increased use of edible cutlery in commercial locations .Parents of toddlers have embraced it as a healthier
alternative to plastic spoons since the edible cutlery is made out of nutritious grains that are helpful to
children. This product may be eaten like cookies with milk for a nutritious breakfast, increasing the
demand for edible cutlery

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 OBJECTIVES OF INNOVATION:-

Plastic contains chemical complexes, several of which are neuro toxic and carcinogenic. These leach
into food. In fact, even the so called food grade cutlery is that, where this leaching is within permissible
levels of 60 Parts per Million (PPM).When you know that the substances that leach can cause cancer and
impact your nervous system, why should you allow even one part per million. This is why we made these
edible and safe products. The cutlery is made of flours of jowar (sorghum) blended with rice and wheat.
They contain NO chemicals/preservatives/fat/plasticizes, emulsifiers, artificial color or milk products. In
fact they contain nothing that is not a plant product (except salt, which we add for taste). They are made
gluten free and with many other grains that are easily available in other countries. They are simply baked in
high temperatures. This would be a "Make-In India" initiative with the aim to protect environment which is
already up and running in small scale and expanding slowly.

EXPLORATORY STUDIES

Further the findings and data collection will be done through questionnaire followed by interviews. This
would help to spread the awareness about the product among the target customers. This would help to
create a definite conclusion and insights into a given problem. Responses may not be statistically
measureable, but they will give you richer quality information that can lead to the discovery of new
initiatives or problems that should be addressed.
For this research the variables that are being used are one dependent variable and independent variable.

Dependent variable:-

The dependent variable for this product is “sales”. Sales are affected by many independent variables such
as price, availability, quality, appearance of the product.

Independent variable:-

The independent variables would be price, availability, quality, appearance. These variables if they don’t
meet the customer expectations would affect the dependent variable ‘sales’. As of now the cost of the
spoon is Rs. 2 but as the production picks up it can come down to Rs. 1. As the shelf life is 18 months if
the stock is available at the right time then it would not affect the sales. Quality and appearance should
meet the expectations of customers in order to boost the sales.

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 IMPORTANCE OF INNOVATION:-

1. THEY’RE ECO-FRIENDLY

They help limit plastic waste and are completely biodegradable. Plastic cutlery is usually made of
polypropylene and polystyrene, which can take over 400 years to photodegrade producing just one
pound of plastic cutlery can take up to 78 liters of water and release 2.5 lbs of CO2! Edible utensils, on
the other hand, are made of safe-to-eat ingredients. For example, Bakey’s edible cutlery only uses three
ingredients: rice, wheat and sorghum (an ancient grain from Africa).

2. THEY’RE FUNCTIONAL

They come in the shape of forks, spoons and chopsticks. They can last up to 18 months, and if you
don’t finish eating it by the expiration date, just pour water on it or compost it - it degrades within 3
days.

3. THEY’RE DELICIOUS

They come in three flavor-plain, sweet and savoury. But, they don’t overpower the taste of your food!

4. AND NUTRITIOUS

They contain fibre, iron, protein and calcium. Sorghum is also naturally high in micro nutrients. And,
if you’re celiac, they can be made totally gluten-free. And if you need the extra energy, they are about
34.86 calories per utensil.

5. THEY’RE SOUP-ER FOR YOUR SOUP

Edible spoons are the perfect addition to your soup. Unlike normal crackers or croutons, they won’t
become soggy while you eat your soup.

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 LIMITATIONS OF INNOVATION:-

1.The Positioning Problem

Edible cutlery has been around on the sidelines, waiting to get mainstream, for so long now that I am
sure the prices would have been brought down to compete with other types of cutlery. And when
you’ve already done a great deal of deliberation on the pricing and there seems to be no way of
bringing it further down without eroding your profit – the thing you need to focus on is ‘value’.

2.The Consumer Behaviour Problem

We as consumers are used to getting things our way, how can I eat the served and the serving both?
Rational thoughts won’t allow you to buy the concept of eating your own cutlery. Because eating your
cutlery, something in which or with which you have just had food, comes in the way of the usual
consumer behavior.

3.Bad choice of name?

Now another best thing about these edible cutleries is that they go with absolutely all types of foods
and eatables, they are also vegan and completely eco-friendly.

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 FEASIBILITY

(Financial and Operating Feasibility)

Financial Feasibility:-

Financial feasibility describes whether your project is fiscally viable or not. A financial feasibility
report includes a cost/benefit analysis of the project. It also forecasts an expected return on investment
(ROI), as well as outlines any financial risks. The global edible cutlery market size was valued at USD
22.6 million in 2018. Growing awareness regarding the urgency to control the pollution caused by
plastics is expected to force cutlery manufacturers to develop eco-friendly products. The majority of
non-profit organizations and business affiliates have launched various programs aimed at reducing the
consumption of plastic. Plastic cutlery takes ages to decompose and pollute the soil. The governments
of various countries have been providing funds and tax benefits to companies that are striving to reduce
carbon footprints. Therefore, edible cutlery acts as biodegradable solutions to combat the recycling
issues associated with plastic raw materials. Growing use of these cutleries can be seen in the airlines
industry, where steel forms have been considered an unviable option owing to the threat of planes being
hijacked by the use of these cutleries as weapon.

Growth of the tourism industry in Asia Pacific countries including China and India is expected to
play a key role in increasing the penetration of restaurants and quick service restaurants. As a result,
these edible cutleries are expected to find enormous opportunities in the food service sector in the
aforementioned countries. Additionally, abundance availability of various grains, including rice, is
expected to ensure access to raw material for edible cutlery vendors operating in these countries over
the next few years.
Operational Feasibility:-

Operational feasibility is the measure of how well a proposed system solves the problems, and takes
advantage of the opportunities identified during scope definition and how it satisfies the requirements
identified in the requirements analysis phase of system development.

Spoon edible cutlery accounted for a share of more than 35.0% in 2018. These products are easier to
manufacture than most other types of cutlery owing to their simple structure. Furthermore, the product
is recognized across the world and people prefer using it too, unlike the use of a knife or fork, which is
yet considered complicated in many parts of the world. These products have gained popularity among
countries including India, Bangladesh, Pakistan, Myanmar, Sri Lanka, and Bhutan, where eat- ing with
bare hands is a tradition.

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 Spork edible cutlery is expected to expand at the fastest CAGR of 9.2% from 2019 to 2025. The
product is a combination of fork and spoon, which is considered exceptionally useful while traveling.
One single item is adequate for the consumption of various kinds of food including soup, salad, and
pudding. Furthermore, some of these spork are flavored with pepper, which complements the soup too
and thus, is gaining popularity among food service providers in airlines.

Online channel accounted for more than 75.0% share of the global revenue in 2018. Edible cutlery
was initially launched through online channel itself and therefore, it continues to be the most used point
of sale. The majority of organizations give a very detailed description of the features of the product,
which includes the ingredients of the product, size, and flavor. All these together make the process of
buying much easier and thus, the online channels have continued to be people’s preference.

The offline channels are expected to expand at the fastest CAGR of 9.0% from 2019 to 2025.
Organizations in order to create an in-depth penetration among consumers are striving to reach them
through the convenience stores and supermarkets. Additionally, high concentration of these offline
channels including convenience stores and supermarkets in developing economies including China,
Bangladesh, and India is expected to open new avenues over the next few year.

FUTURE PERSPECTIVES

Most people know the effects of plastic and its damage to the earth's ecosystem, but they need a
change. The research should also be done to determine the materials with the least absorption capacity,
as the cutlery may absorb the soups and liquids that are put into them. In addition, the shelf life of these
materials is something that should be considered. Although the availability of edible cutlery is seen as
very low, and its requirement has been increasing. It can be used in icecreams, hot beverages, salads
and sweets like gulabjamun, and rasmalai. Furthermore, because the tableware is edible, discarded
tableware may provide food for soil microorganisms and insects. In such instances, it is vital to study
the safety of such living species' eating

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 UNIQUE SELLING POINT (USP)

The edible spoon trends in India are made of millet (Jowar) blended with other grains and are 100
percent natural and do not contain artificial preservatives. These ‘Millet Spoons’ come in various
flavors, like plain, sweet and spicy, in different taste like ginger-cinnamon, ginger-garlic, celery, black
pepper, cumin, mint-ginger, and carrot-beetroot. The USP of the spoons is that they have the shelf life
of three years and decompose in just 4-5 days after the use. The shelf life and the decomposing time is
itself a great achievement as an average plastic bottle takes more than 450 years to be entirely degraded
from the environment.

At present, the edible spoons cost Rs 2 while the cost of the spoon can be reduced to half once it is
produced in masses. The spoons have entered the market already.

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 OTHER INFORMATION ABOUT PRODUCT

How to make Edible Spoons?

We make our cutlery with dough made from a mixture of sorghum, rice and wheat flours, kneaded
with hot water. No preservatives, chemicals, additives, colouring agents, raising agents, fat, Tran’s fat,
artificial chemical nutrition or animal ingredients, milk or milk products are added. These are baked to
make them crisp, hard and moisture free. These are 100% natural products, 100% vegan, 100%
degradable (if you choose not eat them). Since these are made with flours, we have the advantage of
adding tastes and flavours. Basically, there would be three tastes- plain, sweet and savoury. In the
sweet version, we have the choices of making vanilla, strawberry and other flavour. In the savoury
version, we have the choices of salt and pepper combination (1) with added Indian spices and (2) with
no additional spices added. In the sweet version, we would come with vanilla and strawberry flavour.

The edible cutlery is not just utility products….They are fun to use!

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 WHY YOU SHOULD NOT USE PLASTIC? HOW EDIBLE CUTLERY IS BETTER
i. Plastic contains several chemical complexes i. Edible cutlery is made of food materials and they
that leach into food. Many of these are come with nutritive contents.
carcinogenic and neuro-toxic. The increasing .
trends in cancer incidences across the world
is due to excessive exposure to plastic in
form of packaging in food industry (e.g.:
milk pouches) and plastic disposable cutlery
before using it. Thus, would be actually
licking this industrial contamination.

ii. The food law all over the world is silent on ii. Edible cutlery contains no chemicals, additives or
how hygienic the utensils should be. These even preservatives. They are 100% natural and
fall under industrial production law. baked products.

iii. Edible cutlery cannot be reused. These are baked

iii. The character of plastic does not change at high temperatures; therefore, the likelihood of
even after several times use. Therefore, there microbial spores to survive is very little. Even if
is a high opportunity for the unscrupulous these micro-spores land after production, they are
food vendors to pocket more profits by not likely to germinate because, the products are
putting the cutlery to unhygienic reuse. This dehydrated (which is why they have long shelf
time, the user would be susceptible to life, even without preservatives). Moisture is
licking bacteriological contamination. Please essential for life to germinate/generate.
remember, there is no law that prohibits
reuse of cutlery and the law is also silent on
the hygiene standards for the utensils to
serve food.

iv. When and if thrown away, plastic cutlery iv. These disintegrate in less than a week, unless
adds to the mounting non-degradable stray animals and insects do not eat them up
material garbage sooner.

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 NEED FOR REPLACEMENT OF PLASTIC CUTLERY

Every year, India generates 15 Mt of plastic waste, of which only one quarter is recycled (United
Nations Development Programme , 2018). Every year, 350 million ton of plastic are manufactured
throughout the world. After steel and concrete, plastic was the third most prevalent human-made
substance in 2017. If cur-rent manufacturing and waste management trends continue, nearly 12,000 Mt
of plastic trash will end up in landfills or the natural environment by 2050. When microplastic enter the
body, it is critical to recognises that these impacts may harm biota, ecosystems, and human health (via
inhalation, food ingestion, or skin). Many animal species, from huge mammals, birds, and fish to small
zooplankton, mistake plastic for food and die as a result. 9% of all plastic ever created has been
recycled, while 6.3 billion ton of garbage never made it to a recycling plant and ended up in landfills
and the ocean. Edible cutlery can help to replace plastic cutlery, and the main ingredient, sorghum
gives the utensil proper-ties like being able to withstand anything from hot soups to frozen desserts for
about 15-20 minutes with-out disintegrating and being quite resilient and easily decomposable within 5
to 6 days. Because plastics are amorphous in nature, they do not have a precise melting point, leading
to food contamination. As a result, edible cutlery plays a critical part in the replacement of plastic
silverware.

Environmental threat of plastic

Plastic is derived from the Greek word “Plastikos”, which means "to mould into diverse shapes.
Plastics consume around 4% of the world's oil and gas as feedstock, and about 3–4% is used to supply
energy in their production. Because of their unique properties, such as light weight, low cost,
durability, robustness, strength, corrosion resistance, thermal and electrical insulation, versatile
fabrication and design capabilities, and the ability to easily be mould into a variety of products, they are
becoming increasingly popular and they have a wide range of applications Despite their many benefits
to human civilization, the materials employed in plastics have a number of disadvantages Toxic
substances found in plastics include di(2-ethylhexyl) phthalate (DEHP), bisphenol A (BPA), poly
halogenated chemicals, and heavy metals, all of which are harmful to human health The bulk of these
compounds have been proven to be easily immobilised in the environment, resulting in detrimental
health consequences such as disturbance of the endocrine system (Plastic is a term that is frequently
used to describe solid or semi-solid materials having varying degrees of flexibility, strength, harness,
and other characteristics. Several additives such as plasticizers, carbon and silica etc. are used to
increase the plastic's special qualities, durability, and strength. Coatings, paper, paperboard, plastic, and
other polymers used in packaging or production equipment may contaminate food. Incineration and
pyrolytic conversion of waste plastic release polyaromatic hydrocarbons., CO2 (a greenhouse gas), and
persistent organic contaminants such as dioxins into the environment The main concern here is linking
the types and amounts of additives found in plastics to absorption and accumulation by biological
organisms. Plastic materials are a serious environmental problem due to their build-up and resistance to
breakdown . Despite the several benefits, they have a lot of disadvantages the minute it comes to
handling waste. The plastics sector is crucial for foreign exchange profits, but the company's
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wastewater effluents are a major concern. Such wastewater effluents generate objectionable odours,
damage surface and groundwater quality, and poison the soil, all of which indirectly or directly
influence aquatic life and nearby humans' health . Plastic waste may be disposed of in a variety of
ways, including recycling, burning, and landfilling’. This is made worse by the fact that most plastics
take a long time to degrade, making polluted soil unavailable for lengthy periods. For more than 20
years, plastic waste components appear to have been prevalent in landfills. This is due to the limited
oxygen supply in landfills; the surrounding environment is effectively anaerobic and anaerobic settings
reduce landfill degradation rates even more. Methane is released as a result of plastic breakdown
(Royer et al., 2018). Hazardous compounds such as when waste plastic is burned or pyrolytically
converted releases polyaromatic hydrocarbons, CO2 (a greenhouse gas), and persistent organic
pollutants like dioxins into the atmosphere, causing global warming and pollution.. Plastics are the
most often observed components in the ocean, and organic contaminants are found in high amounts in
plastic particles. Nonylphenol (NP), polychlorinated biphenyls (PCBs), and organic pesticides
including Bisphenol A (BPA), polycyclic aromatic hydrocarbons (PAHs),
dichlorodiphenyltrichloroethane (DDT), and Polybrominated diphenyl ethers (PBDEs) are among the
harmful substances found in marine plastic wastes (PBDEs). Endocrine disruption, breast cancer,
neurobehavioral alterations, developmental impairment (hormonal imbalances, growth abnormalities,
and neurological impairment), arthritis, cancer, DNA hypomethylation, and diabetes are all possible
side effects.

Toxicity

Plastics are used to make items like water bottles, food containers, and receipts. Most of the plastic
used daily consists of a harmful chemical known as BPA ( Bisphenol A ). BPA disrupts our endocrine
system and normal hormonal function. Multiple studies have documented that BPA, as an endocrine-
disrupting chemical, which leads to adverse health effects (Gore et al., 2014). BPA has also been
designated as a "chemical of concern" by the Canadian government, prompting measures to decrease
BPA exposure among the most susceptible groups. PET (Polyethylene Terephthalate), the most widely
used polyester plastic on the planet, with an expected lifespan of up to 5 decades . The widespread
dispersion and abundance of phthalates in the worldwide environment have resulted from their release
during the production, use, and disposal of PVC items. Several studies have related to obesity,
cardiovascular illness, reproductive issues, and breast cancer. Plastics play an important role in climate
change as it is non-biodegradable and harmful.

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 Reasons to Use Edible Utensils

They’re eco-friendly

They help limit plastic waste and are completely biodegradable A substance that can be decomposed by
bacteria or other living organisms. Plastic cutlery is usually made of polypropylene and polystyrene, 2
which can take over 400 years to photodegrade.3Here’s How Much Plastic Trash is Littering the Earth.
National Geographic. Accessed 13th November 2018. Producing just one pound of plastic cutlery can
take up to 78 litres of water and release 2.5 lbs of CO2!4

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 They’re functional

They come in the shape of forks, spoons and chopsticks. They can last up to 18 months, and if you
don’t finish eating it by the expiration date, just pour water on it or compost it - it degrades within 3
days.

They’re delicious

They come in three flavours: plain, sweet and savoury. But they don’t overpower the taste of
your food!

And nutritious

They contain fibre, iron, protein These large molecules are what our genes code for. These
molecules are both the building blocks to life and the tools used to make them and calcium.
Sorghum is also naturally high in micronutrients. And, if you’re celiac, they can be made totally
gluten-free. And if you need the extra energy, they are about 34.86 calories per utensil.

They’re SOUP-er for your soup

Edible spoons are the perfect addition to your soup. Unlike normal crackers or croutons, they
won’t become soggy while you eat your soup.

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 THERAPEUTIC PROPERTIES OF EDIBLE CUTLERY

The cutlery is a rich source of minerals, vitamins, carbohydrates, protein and fiber. It has mild
sweetness and is more like a plain biscuit flavor. During conflicts and at disaster-prone places where
food is scarce owing to a lack of resources, edible cutlery can be offered). It is good in calories and
nearly fat-free and diet-friendly. It consists of several nutritional content-like vitamins B1, B2, B3, B9,
vitamin E and minerals like iron (Fe), and calcium (Ca) .They are also a good source of energy with the
nutritional supplement. It fills the gut sufficiency feeling even after a small soup or a small hot
beverage. They shows the comparison between edible cutlery and non-edible (conventional) cutlery.
One can achieve good health and well-being by using edible cutlery. The edible cutlery has specific
nutritional and curative properties, while it consists of different types of raw materials like paddy and
sorghum. Altogether they exhibit various health benefits such as anti-cancerous, anti-obese, anti-
diabetic, and cardiovascular disease.

Diabetes mellitus

Diabetes mellitus, commonly known as diabetes, is the most widespread health concerning issue in
most of nations. The peaking of diabetes type-2 across the world is significantly at an alarming rate.
Importantly in India, it has prevalently reached 14.3% and there is a need for some significant
approaches to diabetes type-2 prevention (.Higher consumption of whole grains has been associated
with a decreased risk of chronic illness (1–12), and the reduction appears to be considerable. Because
lasting illnesses such as Type 2 diabetes (T2D), coronary heart disease (CHD), and hypertension are all
expensive, the ability to lower chronic disease risk is critical. Whole grain diets lower LDL (low-
density lipoprotein) cholesterol, blood pressure, and triglycerides while increasing HDL (high-density
lipoprotein) cholesterol .Sorghum is high in dietary fibre and has a low glycemic index, which aids in
preventing and managing T2D in Indians. Lower magnesium consumption, lower total dietary fibre
intake, or both were related to an amplified risk of diabetes .The research study conducted by NIN
(National Institute of Nutrition) and ICMR (Indian Council of Medical Research) collaborated with
IIMR (Indian Institute of Millets Research) in Hyderabad in 2010 on sorghum-based foods under NAIP
(National Agricultural Innovation Project). The project's findings showed that sorghum-based diets
lower postprandial blood glucose levels, glycosilated haemoglobin, and a low glycaemic index .

Anti-obesity

Obesity has been related to an increased risk of practically every chronic illness, including diabetes,
dyslipidemia, and mental illness. It significantly impacts stroke and cardiovascular disease risk, as well
as several cancers and osteoarthritis .Diets comprising foods with enhanced satiety properties may be
advantageous for appetite control, longterm weight management and the prevention of obesity-related
chronic illnesses.

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Relieving constipation

Dietary fibre is widely known for relieving and preventing constipation, and several research articles,
as well as methodical examinations and meta-analyses, have been published on the effects of
organically produced dietary fibre on bowel movements.

Anti-cancerous

Cancer is a terrible illness that affects people all around the world. Sorghum-based meals serve a
useful purpose by supplying long-term phenolics that may help to prevent cancer .Sorghum-based
foods have anti-carcinogenic potential that has been widely documented, and various research groups
have demonstrated anti-cancer efficacy for polyphenol-rich sorghum . Celiac disease (CD) is an
immune-mediated enteropathy of the small intestine caused by gluten consumption in genetically
predisposed people. Celiac disease is still underdiagnosed in various areas, which can lead to serious
health problems. Currently, the only therapy for Celiac disease requires a gluten-free diet for the rest of
one's life in order to enhance quality of life, relieve symptoms, and avoid resistant celiac disease,
ulcerative jejunoileitis, small intestine adenocarcinoma, and lymphoma .Sorghum-based foods are
considered a healthy diet for celiac disease sufferers since they contain no gluten.

Coronary heart disease

Whole grain consumption has been linked to a decreased risk of coronary heart disease . According to
long-term prospective research, eating a balanced diet that includes fish, poultry, vegetables, fruits, and
whole grains reduces the chance of getting a heart attack or stroke. Dietary fibre consumption has been
related to a lower risk of CVD and coronary heart disease (CHD) in both men and women.

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 SWOT ANALYSIS

SWOT analysis helps the business to identify its strengths and weaknesses, as well as understanding
of opportunity that can be availed and the threat that the company is facing. SWOT for Edible Cutlery is a
powerful tool of analysis as it provide a thought to uncover and exploit the opportunities that can be used to
increase and enhance company’s operations. In addition, it also identifies the weaknesses of the
organization that will help to be eliminated and manage the threats that would catch the attention of the
management.

This strategy helps the company to make any strategy that would differentiate the company from
competitors, so that the organization can compete successfully in the industry. The strengths and
weaknesses are obtained from internal organization. Where as, the opportunity and threats are generally
related from external environment of organization. Moreover, it is also called Internal External Analysis.

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 MARKET OF EDIBLE CUTLERY

Edible cutlery has grown in popularity in both mature and emerging countries due to a rise in the
number of customers who prefer vegan meals. People are more likely to switch from disposable plastic
cutlery to newly developed edible silverware In this modern era, customer satisfaction is the most
predominant factor of every industrialist, food manufacturer, B2B, or B2C business .Edible cutlery made
from sorghum could be viable as a substitute for single-use plastic cutlery that is wreaking havoc on the
environment. One-time cutlery is in high demand in the United States. For example, purchases 40 billion
plastic cutleries annually. Global demand for plastic cutlery is 640 billion dollars a year. In 2017, the
market was valued at 2.62 billion dollars; by 2025, it is predicted to be worth more than 3 billion dollars.
Another research released by National Geographic in 2018 found that half of the world's plastics are
manufactured in Asia, with China accounting for 29% of the total manufacturing volume The European
Union recently decided to phase out single-use plastic spoons by 2020. As a result, the cutlery reveals a
large market opportunity for edible cutlery in many wealthy countries. The worldwide edible cutlery
market was valued at $24,860.0 thousand in 2018 and is predicted to reach $56,970.4 thousand by 2026,
with a CAGR of 11.1 percent between 2019 and 2026, according to the analysis. In 2018, the edible cutlery
market was dominated by North America, with 41.8 percent of total sales Fig 1 is about the factors
primarily responsible for the demand for edible cutlery. Furthermore, the edible cutlery business has grown
as a result of increased health consciousness and disposable cash. Other aspects that contribute to the
market's development consist of the launch of innovative healthy flours and herbs by various industry
members. Over the projected period, the growing usage of this product in the aviation sector, where steel
items are regarded an unviable alternative, is likely to boost market expansion. The following is selected as
a reference for the edible cutlery market since the US market is a well-known standard market among
many nations.

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 STRENGTH

In the strengths, management should identify the following points exists in the organization:
Advantages of the organization
Activities of the company better than competitors
Unique resources and low cost resources company have
Activities and resources market sees as the company’s strength
Unique selling proposition of the company

 WEAKNESS

Improvement that could be done

Activities that can be avoided for Edible Cutlery
Activities that can be determined as your weakness in the market
Factors that can reduce the sales
Competitor’s activities that can be seen as your weakness

 OPPORTUNITIES

Good opportunities that can be spotted

Interesting trends of industry
Opportunities for Edible Cutlery can be obtained from things such as
Change in technology and market strategies
Government policy changes that is related to the company’s field
Changes in social patterns and lifestyles

4. THREATS

Following points can be identified as a threat to company

Company’s facing obstacles
Activities of competitors
Product and services quality standards
Threat from changing technologies
Financial/cash flow problems
Weakness that threaten the business

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SKETCHES

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 SAMPLING

The sampling technique which we are going to use is random sampling. In this project we need
a sample of about 80-90 customers from whom the responses are recorded in a questionnaire form. After
the data collection is done then we would further process with analysis through regression. The study of
this edible spoon most suitable sampling technique is non-probability sampling. This is because the non-
probability sampling techniques, such as convenience sampling or snowball sampling, may be more
practical and feasible to use in such cases, as they allow for flexibility in selecting participants who are
readily available or who can refer other potential participants. Non-probability sampling techniques can be
more cost-effective and time-efficient compared to probability sampling techniques. The technique of non-
probability sampling most suitable for edible spoon products is convenience sampling. Convenience
sampling involves selecting participants who are easily accessible and readily available, making it practical
and feasible for studies where the target population is readily accessible. According to Palinkas (2015),
convenience sampling is anon- probability sampling technique where participants are selected based on
their availability or accessibility, and is commonly used in research for its ease and convenience in data
collection

DESIGN

According to Roscoe (1975), a sample size greater than 30 and less than 500 is suitable for most behavioral
studies. Johansen and Brooks (2010) also suggested that 30 representative participants from the population
of interest are a reasonable minimum recommendation for a pilot study where the purpose is a preliminary
survey or scale development. Thus, this study have 50 respondents that will participate in the testing and
validation stage for the edible spoon product. Purposeful sampling for qualitative data collection and
analysis in mixed method implementation research. Administration and Policy in Mental Health and
Mental Health Services Research, 42(5), 533-544. Overall, the Stage-Gate model can provide a structured
approach to developing an edible spoon, helping to ensure that the product is technically and commercially
feasible, and meets customer needs and expectations.

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 CONCLUSION

From the research analysis, it is found that people in Noida City are not more aware about the edible
cutlery. Most of the people having street food outlet still using plastic cutlery, but after analysis it is found
that edible cutlery got the good responses from the people, as it is tasty, fun, and nutritious & environment
friendly. And where plastic is ‘Non- Biodegradable’, dangerous to human health & environmental
pollution.

Edible spoons have the greatest potential to tackle humans over reliance on plastic cutleries but lack the
necessary funds to produce other utensils. Furthermore, edible spoons encourage its users, especially
children, to be Eco-friendly and be more health conscious.

It also helps minimize and potentially solve environmental, health and socioeconomic issues prevalent
in many nations. Hence, edible cutleries could not only help solve our everyday dilemmas, it could also
prevent us from over plastics and further contribute to the damages against our ecosystem.

There is a need for plastic alternatives or better solutions for people. As plastic is the biggest threat to
mankind and the nature of the earth in the form of cancer, soil erosion, ocean toxicity and air pollution.
Edible cutlery is a better replacement for plastic. Moreover, it can be cost-effective when the production of
raw materials increases, helping the ultimate product to meet up the customer's economic expectations. The
edible cutlery has qualities like biodegradability, eco-friendliness, edibility, and numerous health
advantages to solve the problem backdrop. Therefore, edible cutlery helps to achieve sustainable
development goal .The qualities and advantages of the product can be enhanced and created with the
assistance of the same will be identical. Hopefully, this product could be found as a replacement for plastic .

Suggestions & recommendations

1. As Kanpur is a metro city and our prime minister is also announced to eliminate all single-use
plastics in the nation by 2025, so we should be a part of this mission by avoiding the use of plastic
cutlery and instead of plastic use edible cutlery, which gives fun, nutrients & taste.

2. Kanpur should open the manufacturing unit of edible cutlery in the city

3. As the shelf life of edible cutlery is 24 months, so no need to worry about the expiry in bulk
production.

4. And the use of plastic cutlery in the Kanpur city will be zero & human health will be safe

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