The production process is for the most part manual; the harvested wheat undergoes trimming, washing, sterilising and drying before it turns into drinking straws. The end product comes in three different lengths to suit all drinking needs. Notably, the material – wheat – does not alter the taste of the drink and the straw does not melt, as opposed to other available alternatives.
The circular business model of staramaki has been enhanced by the reuse of coffee residues collected from cafés in the region, by mixing them with the straw’s production waste to produce a natural fertiliser that is applied back to staramaki fields. Staramaki, in all its efforts, aims to engage the local society in adopting ecological behaviours and reducing their waste, changing people’s mindsets about what waste is by highlighting its value and its potential.