How millions of tons of avocado pits are turned into eco-friendly bioplastic in 240 days

Did you know that millions of tons of avocado bones are discarded as garbage every year? And if I told you that those same bones could be the key to an ecological alternative to plastic, in this video we are going to reveal how bioplastics are created from avocado residues, which are capable of decomposing in 240 days instead of 400 years. Do not change channel, I will show you and explain in detail how plastic containers are made from avocado bones, what processes are used and, most importantly, where and how that amount of bones is collected. One of the first questions that arises when manufacturing bioplastics from avocado bones is where to get such an incredible amount of bones. Mainly, they are supplied by restaurants and food companies. Avocado bones are a by-product in restaurants, fast food chains, and other establishments that use avocado in large quantities. This is especially relevant in the regions where avocado is a main ingredient to prepare dishes such as guacamole or salads. Large food companies often have agreements with recyclers to collect the bones. In addition, agricultural markets and processing plants also supply avocado bones. Avocado is widely used in the food industry to produce oil, pasta or juices. In these places, bones often remain in large quantities as waste. These wastes can be efficiently used for their subsequent transformation into bioplastic. Finally, the raw material also comes from avocado plantations. In the avocado-producing countries, Mexico, Chile, Peru, among others, there is access to huge amounts of raw material, which allows companies to have continuous sources for obtaining bones. After collecting the avocado bones, they are transported to the processing plants, where their treatment begins. The first step includes the preparation of the raw material for later use. Initially, the bones are cleaned, as they often contain remains of pulp that must be removed. Specialized washing machines are used for this. The bones are placed in large water tanks, where ultrasonic brushes or cleaners remove the remains of fruit. Once clean, the bones must be dried, as it is crucial for their processing that the raw material is dry. Drying is generally carried out in industrial drying chambers, where fans and hot air currents are used to evenly evaporate the moisture. This process is essential for preparing the bones for their subsequent grinding. Avocado bones are quite hard, so their processing requires specialized equipment. The main step in the preparation is grinding. Industrial grinders are used for this. Avocado bones are inserted into these machines, where they are shredded into small particles. The machines for this process are equipped with powerful blades or hammers that turn the bones into powder or into small granules. After the grinding, the material is sifted through different-size grids to obtain a homogeneous powder. This step is crucial to ensure a uniform mixture in the bioplastic manufacturing process. One of the main components used to manufacture bioplastic is the starch found inside the avocado bones. Specialized technologies such as chemical treatment are used for their extraction. Chemical solutions or enzymatic treatments are used to separate the starch from the rest of the material. The bones are subjected to solvents that allow the starch to be extracted in processes carried out in specialized extraction machines, where the ground material is mixed with solutions and then filtered. After the chemical treatment, the mixture is subjected to a centrifugation process. In the centrifuge, the material is separated into solid particles and solutions, from which the starch is extracted. The obtained starch is dried in special drying chambers to prepare it and mix it with other necessary components for the manufacture of bioplastic. Once the starch has been extracted, the creation of bioplastic begins. This process is complex and involves the mixture of various biological and additive materials to give the final product the necessary properties. Other natural components are added to the starch of the avocado bones, such as vegetable oils, fibers or natural plasticizers. The mixture is made in industrial blenders that guarantee a uniform combination of all the ingredients. At this stage, dyes and other modifiers are also added that influence the color and texture of the final material. After the mixture, the resulting mass goes through an extrusion process. Extrusors are special machines that, under high pressure and temperature, push the material through molds, giving it the desired shape and density. During the extrusion, the bioplastic experiences a thermal treatment that gives it its final properties, such as resistance and flexibility. Once the extrusion is completed, bioplastic is generally cut into small granules. This is done to facilitate its transport and later use in the manufacture of plastic containers. The granules melt easily and can be used in different types of molding. The last stage is the transformation of bioplastic into finished products, such as plastic containers, bottles or packaging. This process also includes several processing phases, including molding by injection. This is the main method of manufacturing plastic products from bioplastic. Bioplastic granules are loaded into a machine where they are melted and injected into special molds under high pressure. An important part of this process are the molding machines by injection, which control the temperature and pressure during the process. After cooling, the plastic acquires the necessary shape. Some types of plastic containers can be manufactured by thermoforming to vacuum. In this process, the bioplastic sheets are heated to a certain temperature and then pressed against a mold with the help of vacuum, creating a container or other type of packaging. This method is used to manufacture bottles, containers or other hollow containers. Once cooled, the product takes its final shape and size. To create flat bioplastic sheets, which can then be transformed into packaging materials, the extrusion of sheets is used. The sheets can be cut or chopped to obtain various shapes, such as lids, boxes or bags. After molding, bioplastic products are cooled to harden and reach their final resistance. Cooling can be done using fans or in special chambers with temperature control. At this stage, the products must be completely cold to avoid deformations during storage or transport. If there is excess material left after the molding process, this is eliminated using special blades or automatic cutting machines. Sanding can also be used to create edges or smooth surfaces in the product. After manufacturing, plastic products go through several quality control stages. Mechanical tests verify whether they meet the necessary standards of resistance and flexibility. For example, containers are inspected to ensure their hermeticity, avoiding leaks, or bottles are tested to ensure that they resist deformations under pressure. Imagine, containers, like cars, also go through collision tests. This fact is something funny to me, don't you think? For optical control, cameras and sensors are used, which perform an automatic inspection of the external characteristics of the products, such as the softness of the surface, the presence of defects or irregularities. After the quality inspection, the products are marked, packaged and prepared for transport. In other words, information is added about the manufacturer, the composition of the material, the recycling method and other relevant data. This is done using automated marking machines, which apply labels or laser engraving on the product surface. Then, the products are packaged in large boxes or pallets for later transport to warehouses or directly to customers. The packaging process is generally automated and is carried out through conveyor belt lines. The production of plastic containers from avocado bones offers several ecological advantages. One of the main ones is its biodegradability. Bioplastics made from avocado bones are completely biodegradable, which means that they can decompose in the environment without causing damage. This significantly reduces the amount of plastic waste that accumulates in drainages and oceans. In addition, unlike traditional plastics, which are manufactured with oil derivatives, avocado bioplastics are produced from renewable resources, which reduces the dependence of fossil fuels and reduces the carbon footprint. The use of avocado bones for the manufacture of bioplastics also helps to recycle waste that, otherwise, would have no value. This contributes to reducing the amount of food waste, transforming them into useful products. It would seem that, if avocado bones were not recycled so efficiently, some regions or countries, perhaps Mexico, would literally be submerged in them, given the large amount of avocados that are produced. Plastic waste-removable utensils made from avocado bones decompose in just 240 days, while conventional plastic can take more than 400 years to degrade. The biopolymer derived from avocado bones can be molded in any way. Currently, there is a recycling plant that is located in Mexico, and is a supplier of this eco-plastic to 11 countries around the world. In just one day, this plant processes 15 tons of avocado bones. I have heard that scientists, by accident, created a material similar to plastic from straw and mushrooms, so maybe more interesting stories await us on this channel. Subscribe! The price per kilogram can be close to $90, which makes it one of the most expensive species. To produce a kilogram of species, 6 kilograms of raw material are required, which dries for about 18 hours. Due to the reduction of harvest caused by climate change, there will be a shortage and increase in prices in world markets. Let's discover together the secrets of this incredible plant, in one of the best farms. Cardamom loves shade, so it is often planted under the cover of trees. It is reproduced by seeds and rhizomes, and three whole years pass until the first harvest. In nursery gardens, young plants grow for a year before being transplanted to the open soil. To maintain optimal humidity, irrigation systems are used, since cardamom loves water. Plague control is carried out by biological methods to maintain the ecological purity of the product. Cardamom prefers a humid tropical climate and fertile and well-drained soils. It is important to bear in mind that cardamom plants require constant care and attention. After sowing the seeds in specially prepared beds, young shoots begin their journey towards maturity. The germination period of the seeds is approximately one month. After which, the seedlings are transplanted to the shade of the forest trees, or in specially created shades. In this period, it is important to maintain an optimal level of humidity and protect young plants from direct sunlight. Modern cardamom farms use drip irrigation systems that allow to precisely control the amount of water supplied, preventing the soil from drying up. These systems help to save water and provide the plants with the necessary humidity during dry periods. In addition to irrigation, farmers actively apply biological methods of plague control, using natural enemies of harmful insects. In this way, they manage to minimize the use of chemical pesticides, maintaining the ecological purity of the product. The harvest of cardamom is a laborious process that requires special attention and skill. Fruits are harvested by hand when they reach optimal maturity, but have not yet been opened. This allows to preserve all the aromatic properties of the species. In India, the harvest begins in October and lasts until December, while in Guatemala it is carried out from November to May. The cardamom harvesters carefully inspect each fruit, selecting those that meet the requirements of size and maturity. After the harvest, cardamom fruits must be dried quickly to avoid their deterioration. The traditional method of sun-drying takes several days, during which the fruits are placed in special shelves. Modern farms use drying chambers that speed up the process and preserve the maximum amount of essential oils. Drying chambers allow to control temperature and humidity, ensuring a uniform drying of the fruits. After drying, the cardamom is cleaned and classified by quality, selecting the best fruits for export. Cardamom has a rich history spanning more than 4,000 years. Originating from the tropical forests of India and Sri Lanka, it was already known in ancient Egypt, Greece and Rome, where it was considered a symbol of luxury. In ancient Egypt, cardamom was used not only in cooking, but also in medicine, as well as in the manufacture of incense and mummifying mixtures. In Greece and Rome, the spice was added to wine and various dishes, highlighting its status as an attribute of the aristocracy. Over time, cardamom began its journey around the world. During the Middle Ages, Arab merchants brought cardamom to Europe, where it quickly became popular among the nobility. In the time of the great geographical discoveries, European colonizers paid attention to this valuable spice and began to cultivate it actively in their colonies, especially in India and Sri Lanka. Cardamom is widely used in the cuisine of the whole world. In India, it is added to chai masala, curry desserts and rice dishes. In Arab countries, cardamom gives a special flavor to traditional coffee and sweets such as baklava. In Europe and Scandinavia, it is used in pastry products, marinades and fish and meat sauces. Cardamom has the unique ability to enhance the flavors of other ingredients, making dishes richer and more aromatic. Cardamom has many beneficial properties. It improves digestion and has antiseptic and anti-inflammatory properties. In Ayurvedic and traditional Chinese medicine, it is used to treat various diseases, including digestive disorders, infectious diseases and inflammatory processes. Modern research confirms its benefits for the cardiovascular system and its ability to reduce blood pressure. Cardamom is rich in antioxidants that help fight free radicals and protect the cells from damage. Today, Guatemala is the largest producer and exporter of green cardamom, representing around 80% of world production. The main cardamom markets are the countries of the Middle East, the European Union and the United States. The demand for cardamom continues to grow, and world production increases to meet this demand. The export of cardamom generates significant income, providing jobs to millions of people and supporting the economy of the producing countries. The production of cardamom has a significant impact on the environment. Modern producers strive to use sustainable cultivation methods, minimizing the use of pesticides and fertilizers, thus protecting the local ecosystem. New drying and processing technologies allow to preserve the maximum amount of essential oils and improve the quality of the product. Farms with ecological certification actively implement organic agriculture practices, which contributes to the conservation of biodiversity and soil protection. Cardamom is a study subject in modern science. It is rich in antioxidants that help fight free radicals and protect the cells from damage. Its components help reduce blood pressure and improve cardiovascular function. Cardamom's anti-inflammatory properties make it useful in treating arthritis and other inflammatory diseases. Scientists continue to investigate the potential of cardamom in the treatment of chronic diseases and in maintaining general health. Modern technologies and sustainable cultivation methods allow to meet the growing global demand, maintaining a high quality of the product. Innovations in agro-technology, such as the use of drones to monitor automated irrigation systems and plantations, help to increase the efficiency of production. Cardamom genetic research focuses on improving its resistance to diseases and pests, which contributes to increasing yields and reducing production costs. By tradition, some interesting facts about cardamom. In ancient India, cardamom was used not only as a spice, but also as a means to improve breathing and clean the mouth. It was believed that chewing cardamom contributed to the freshness of the breath and improved the overall state of the mouth cavity. In Scandinavia, cardamom is an important ingredient in traditional pastry. It is added to popular products such as cinnamon buns, giving them a unique and spiced flavor. Thanks to its rich and complex aroma, cardamom has also been used in perfumery. It is used in the creation of high-quality perfumes, giving them a special spiced note. Cardamom provides warmth and depth to perfumes, making them more attractive and long-lasting. Have you ever wondered about the production process of 47 million tons of canned corn each year? More than 1 billion tons of corn are harvested annually around the world, which makes it one of the most consumed crops. We will go to one of the factories to show you how the factories make canned sweet corn. When picking up sweet corn, farmers make decisions taking into account the type of crop and the climate. The key to getting good corn is the perfect balance of maturity. The grains must be soft and juicy, but not too ripe, otherwise they will be hard and tasteless. Approximately from mid-August to mid-October, farmers harvest the corn for canning. The time it takes to go from harvesting to canning is less than four hours, which is very fast. To separate the corn husks from the plant stems, specialized equipment is used, such as a corn harvester equipped with blades adjusted to the appropriate height. The harvester carefully cuts the corn stems, leaving them a little above the ground level to minimize damage to the husks and keep the grains intact. Then the husks are meticulously ground, which allows the quality of the grains to be preserved. A harvester of this type can daily harvest up to 140 tons of corn. In addition, modern corn harvesters are equipped with GPS and automation systems, which increases the efficiency of harvesting and minimizes crop losses. The use of these technologies allows reducing fuel and labor costs, as well as improving the quality of the final product. After harvesting, the husks are sent to a container that is filled to the brim. When the container is full, its contents are transferred to a truck and sent directly to the processing plant. Corn husks are visually inspected in the factory to make sure they are at the appropriate level. Overripe, damaged or unsuitable-sized husks are discarded. Only the best corn goes through this rigorous selection process. To maintain the quality of the final product, it is important that the factories are located near the crop regions. This helps save time in transport and keep the product fresh. The freshly harvested corn husks are sent to the assembly conveyor belt immediately after arriving at the plant. Workers inspect the husks again to make sure they meet the quality requirements. After removing the outer leaves and the hairs, the husks are ready to be peeled and canned. The specialized equipment peels and peels the husks in a matter of seconds. The process of degrading the corn in the factory begins with the elimination of the husk grains using specialized machines equipped with cylinders that rotate counterclockwise. These machines ensure efficient and consistent grain separation. Each machine picks up grain at a speed of one ton per hour. Twice a day, the machines stop for cleaning, sharpening and inspecting the blades, which ensures their continuous operation and the quality of the product. The corn grains, once separated from the husks, go through a filtering system. Everything that is larger than the grains is sifted in a rotating drum to avoid contamination of the final product. The remains of stems, leaves and corn husks are collected and used as food for animals, which reduces waste and increases the sustainability of production. In this way, the entire process of degrading corn in the factory includes several steps, from the elimination of the grains to its subsequent processing, ensuring high quality of the final product and the minimization of waste. For the grains to be transported carefully and without damage, they are submerged in a combination of water and the liquid that remains after cutting the corn. Then, the grains are moved along conveyor belts that look like a golden river. To ensure that only the best grains are used, an additional visual assessment is carried out so that the color, flavor and texture of the grains do not deteriorate over time. The next step is the boiling, which consists of briefly submerging the grains in boiling water. For this operation, a large cylinder is used and the boiled grains are raised to the surface using a continuous screw. In general, the boiling takes around 4 to 5 minutes. The boiling of the grains does not allow the enzymes to do their job, which leads to a change in texture and color. To avoid overcooking the corn grains, it is very important to accurately regulate the duration and temperature of the boiling. During the boiling, the corn grains are immediately submerged in cold water after being removed from the boiling water. This process stops the cooking and preserves the freshness and texture of the corn thanks to this rapid cooling. Cooling not only avoids overcooking, but also maintains the natural color. The preservation of the corn grains follows their boiling and cooling. First, the jars must be prepared and disinfected, and then the corn grains are added. A thousand jars of different sizes arrive at the filling area. The rotating filling machine can fill 350 to 450 jars per minute. The grains that fall out will be collected and sent back to the filling line in this cylinder at a later time. In the factory, the corn grains are placed in the jars until they are full according to the specified specifications. It is important that there is enough space at the top of the jars for the expansion of the liquid and the grains during thermal treatment and storage. The jars are filled with corn grains and then liquids are added, which generally include salt, sugar and water. This liquid has multiple functions. In addition to improving the flavor of the corn and keeping it fresh for longer, this method also ensures that the grains are completely impregnated and covered by a protective layer. The jars are sealed hermetically after filling them with the corn grains and the coverage liquid. To do this, the lids of the jars are heated and compressed with automated equipment. At this stage, the conservation is not yet complete as it is necessary to carry out a series of crucial tests. In this laboratory, we test our products to ensure their high quality. The jars must be sealed hermetically to avoid contamination and maintain quality. The sealing machine places the jars and uses heat and pressure to close the lids. The pressure of the machine compresses the seal around the edge of the jar, making it waterproof to the air, moisture and microbes. The heat guarantees the hermeticity. After sealing and verification, the jars are prepared for sterilization, as this procedure eliminates ELE. For autoclave, the sealed jars are placed in specially designed machines that apply heat and pressure. Once the doors are securely closed, the thermal treatment can begin. The sterilization process lasts from 4 to 6 minutes in an oven configured at 250 degrees Celsius. The heat destroys the microbes and harmful enzymes that could compromise the product's safety and quality. During this process, the jar is sterilized, prolonging the useful life of the canned corn. After completing the sterilization in the autoclave, the jars are taken out and left to cool. Careful cooling prevents overcooking of the corn and the damage caused by sudden temperature changes. At this stage, the sweet corn jars are prepared for labeling. The batch number, ingredients, manufacturing date, expiration date and nutritional value are the most important information that can be included in the labels. After labeling, the jars are placed in boxes. Canned corn containers are prepared for storage in moist conditions and carefully controlled temperatures. From this moment on, supermarkets and stores will receive them. After completing all production stages, canned corn is ready for export. The United States is one of the main producers and exporters of corn in the world, with an export volume that reached approximately 47 million tons in 2022. The main importers of American corn are the countries of Asia and Latin America. Corn export plays an important role in the global economy, satisfying the needs of food and fodder for animals. This provides significant income for producing countries and contributes to the development of agriculture and the processing industry. The major companies and companies that are dedicated to corn export include Archer Daniels Midland Company, one of the largest agro-industrial companies in the world, Cargill Inc., an international corporation dedicated to the production and trade of agricultural products, Bungee Limited, a world leader company in the agro-industrial and food sector, and Louis-Dreyfus Company, an international company specialized in the trade of agricultural products. These companies play a key role in supplying high-quality corn to the global market, promoting the sustainable development of the agro-industrial sector. As is tradition, we have selected some interesting data on canned corn that will surprise you a lot. In the United States, around 92% of the corn cultivated in 2019 was genetically modified. This means that most corn, including the one used for conservation, has characteristics that make it resistant to pests and herbicides. Genetic modification allows for increased performance and improved agricultural efficiency. Corn is used not only in food, but also in a wide variety of industrial products. In addition to corn syrup and starch, corn is found in products such as cosmetics, soap, aspirin, antibiotics, plastic, and even fireworks. This shows the incredible versatility of corn as a raw material. During the Great Depression, farmers in the United States used corn instead of coal for heating. Since the prices of agricultural crops fell significantly, corn became a cheaper fuel to heat homes. Sometimes, the air in rural areas smelled like corn popcorn due to the burning of corn in the stoves. Thank you for joining us today and learning a lot about the production and export process of canned corn. We hope you found it interesting and useful. Until next time, and don't forget to subscribe to our channel.