Utilising natural food waste dye extracts in redesigning the aso-oke fabric.
Ajayi, Kehinde Oluwafemi
Ajayi, Kehinde Oluwafemi
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Abstract
Studies have shown that the dyeing of yarn and fabrics has become a very important part of textile production and design, as it provides various designers with the opportunity to experiment with colours. However, in textile production, the dyeing process involves the use of acidic and reactive chemicals, which are corrosive especially when the dyes used are synthetic. This creates the need to explore the use of natural dyes which are potentially less harmful and are sustainable practices.Sustainable techniques for dyeing textiles with natural dyes rely on the extraction of dyes from food waste. This practice will ensure environmental sustainability, as well as reduce food wastage. Types of food waste that can be collected from different sources fall into four categories namely: pre-consumer, post-consumer, edible and inedible food waste. Pre-consumer food waste and inedible food waste are relevant to this study because of the variety available; they include tea dust, red beetroot, dry hibiscus, peanut skins and spinach. This study explores the use and application of natural dyes from food waste on a sample traditional Nigerian fabric called Aso-Oke. All dyes are extracted by boiling collected waste in water and at the highest temperature (100 degrees Celcius). The extracted dyes are applied on the fabric with the use of mordants to ensure that the natural colours are fixed on the fabric. During application of dyes, the fabric is redesigned, thereby illustrating the possibility of reducing food wastage and promoting sustainability if this approach was successfully implemented on a large scale. These designs stem from the tie-and-dye technique where each length of fabric is tied according to the desired motif. The tie-and-dye method is used to redesign the Aso-Oke fabric. The study further ascertains the level of acceptability of the redesigned fabric to establish whether natural dyes extracted from various types of food waste are a viable source for dyeing and redesigning the Aso-Oke fabric. Acceptability test carried out indicates that the natural dyes extracted from the types of food waste and applied to the Aso-Oke Fuu fabric were acceptable to the majority of interviewees. Finally, the sustainable design strategy is represented in the study, as waste from food is diverted to sources of dye extraction and the extracted dyes are used as tools
for redesign. This points to potential growth in self-employment and/or small businesses, if small-scale clothing designers use food wastes as part of the components of designing their own fabrics, it could be profitable.
Description
Submitted in partial fulfilment of the requirements for the degree MAGISTER TECHNOLOGIAE: TEXTILE DESIGN AND TECHNOLOGY in the Department of Fine and Applied Arts FACULTY OF THE ARTS TSHWANE UNIVERSITY OF TECHNOLOGY.
Date
2017-10-01
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Tshwane University of Technology
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Keywords
Yarn, Fabric, Chemicals, Aso-oke fabric, Textiles