Bagasse tableware quality control should start before mass production, not after cartons are ready to ship. Wholesale buyers should approve a signed golden sample, confirm product specifications by SKU, test real-use performance with water, oil, heat, lids and stacking, then check whether bulk goods match the approved sample. The most useful inspection points are not only certificates, but also practical issues such as warping, cracks, rough edges, black spots, thin areas, poor lid fit, carton packing and batch traceability. Sumkoka supports this process with signed samples, production-stage sampling, a nonconforming product area, free samples, oil and water testing, and bagasse products designed to withstand 100 C water and 120 C oil, microwave and freezer use, and no leakage within two hours under test conditions.
2026-10-14
