Dear Colleagues:

After big half year market research and customer (being educated),
we finally make a decision — factory officially start a project,
do one product that can fit for food using wood product.
What exactly it is? Not say yet, maybe wood fork, plate, stirring stick.

Why we drag until now? A bit shame to say:
main reason is the European customers' hygiene standard push us nearly autistic.
Before we think our domestic food safety law is strict enough?
Compare with EU rules, their standard is "find bone in egg, and find DNA inside bone".

But no way, their words count. If we want sell goods to there,
wood must directly contact chocolate, cheese, raw fish meat.
That means: wood surface cannot have cracks (afraid hide bacteria),
cannot have wood knots (afraid drop dust),
cannot have any chemical residue (even natural oil they still picky),
even the static electricity during cutting suck dust must be controlled.

Our technical department Old Zhang already lost half hair,
yesterday meeting slap table: “Europeans think every wood need take a sterile bath before leaving factory?”
But complaint is complaint, work still must do.
Current plan: first trial produce one batch bamboo-wood mix plate,
focus solve surface antibacterial and water resistance problem —
yes, you read not wrong, wood must be washable, and also can go into dishwasher.

Project period estimated 6 months, middle will send to Switzerland do two times migration test
(test if wood inside something run into food).
Budget already approved, but if someone have low-cost weird recipe for “make wood cleaner than operating room”,
welcome to technical department get red packet.

Finally say something honest: after this product succeed,
I suggest give every staff one set of our own wood spoon —
condition is Europeans don't despise our staff canteen's chopsticks not sterilized.