Plastic buckets14 sizes · 560 ml to 21 L
Medical buckets9 sizes · 1 to 21 L
Food containers5 formats · 250 to 750 ml
Plastic jerry cans5 L and 10 LPlastic buckets16 models, 560 ml - 21 LMedical buckets10 models, 1 - 21 LFood containers5 models, 250 - 750 mlPlastic canisters5 and 10 L塑料桶16 个型号，560 毫升 - 21 升食品容器5 个型号，250 - 750 毫升塑料方桶5 升和 10 升Hello! We'll suggest the right size for your product, calculate pallets, and quote a price for your order.
You can buy plastic buckets in Karakol direct from the manufacturer, the HTI Group plant near Bishkek. Karakol is the capital of Issyk-Kul Region and the tourist hub of the lake's east end: in summer, people come for the mountains and gorges, and in winter, for the ski resort. Around town, people keep bees, harvest sea buckthorn and apples, and farm trout, while local cafes serve Dungan cuisine. For guesthouses, cafes, beekeepers, and food processors, HTI Group makes buckets, containers, and jerry cans and ships them by freight carrier.
Nearby towns and villages: plastic buckets in Issyk-Kul Region.
Business in Karakol follows the tourist and farming calendar: summer trekking, honey extraction, the fall sea buckthorn harvest, and the winter ski season. We've sorted all fourteen buckets by these seasons, so you can order stock before the rush of guests or the harvest begins.
Honey, sea buckthorn, and jam for tasting and gifts.
Ingredients and preserves for guesthouse and cafe kitchens.
Trout, marinades, wholesale honey, and pre-season repairs.
Containers and a tray for Dungan takeout and lunches in the mountains.
Water jerry cans for trekking and resort camps.
Yellow and red buckets for the hospital, tourist camp first-aid rooms, and vets.
First-extraction honey for tourists to sample: a summer size, and the small handleless bucket slips into a backpack.
Sea buckthorn crushed with sugar as a gift for guests: a fall product, with a plastic or molded-in handle.
Spicy dressing for ashlan-fu at cafes: needed year-round, and the narrow body takes up little room on the serving counter.
Jam for tea at guesthouses hosting skiers: in demand in winter, with a molded-in handle.
Issyk-Kul apiary honey for retail: summer and fall, about 1.4 kg, with the OPEN tear strip intact until it reaches the buyer.
Sea buckthorn with sugar and Karakol apple jam: in the fall, orange and amber line the stall in clear buckets.
In summer, tourist camp kitchens use the 3 L bucket for sour cream: about 3 kg, just right for one group's stay.
Dried apples from orchards around town: a fall staple for kompot (fruit drink), with a metal bail handle.
Funchoza and dressings in a Dungan cafe kitchen: year-round, and the bucket fits in the fridge.
Marinated lamb for tourist camps in the gorges: in summer, the bucket goes to the riverside grill by its bail handle with a plastic grip.
Salt-cured trout for cafes and restaurants: year-round, and the fish comes out through a full-diameter opening.
Shashlik meat at the ski resort: a winter size, and under the lid, the meat keeps in the cold until evening.
Guesthouses before the season: in spring, owners mix putty and store paint for the rooms in this bucket.
Honey for a wholesaler after extraction: late summer, about 29.8 kg, with a plastic grip on the bail handle.
Lazjan sauce for ashlan-fu, packed separately from the noodles: year-round, in a 250 ml hexagonal container.
Single servings of sea buckthorn jam for guesthouse breakfasts: fall and winter, in a 385 ml round container.
Salad to go with manty: year-round, and the 400 ml hexagonal container sits in the bag on top of the tray.
Ashlan-fu to go at Dungan cafes: year-round, and a serving of noodles fits in the 550 ml round container.
Lunches for groups heading into the mountains for the day: in summer, the tray lies flat in a backpack.
Water for camping and trekking: in summer, five liters with a screw cap for the campsite.
A water supply for resort and yurt camps: in summer, ten liters with a molded-in handle.
The ski resort first-aid room: in winter, pain-relief injections after falls, with the needle left behind the valve.
Rescue teams and guides: in summer, dressings after treks go into a yellow 2.3 L bucket at base.
Back-to-school vaccinations: late summer, syringes go through the needle remover, with a 3 L bucket per treatment room.
Hostels and guesthouses: year-round, disinfecting wipes from a dispenser bucket next to the first-aid kit.
The regional hospital's trauma unit: in winter, skiers' fractures and dressings, in a red bucket.
Vets: in spring, before herds move up to the jailoo (mountain pastures), vaccination consumables go into the 11.2 L bucket.
Maternity hospital: year-round, a day's waste goes into a yellow 11.5 L bucket with a plastic handle.
Regional hospital: year-round, a ward collects a day's Class B waste (by Kyrgyz sanitary classification) in the 18 L bucket.
Storage until collection in any season: 21 L, tight lid, plastic handle.
In Karakol, summer calls for containers and jerry cans, fall for honey and sea buckthorn buckets, and winter for large buckets for slopeside kitchens. Dungan cafes buy containers year-round. If you cover the whole year in one order, the empty buckets take up little storage space, since they nest in stacks.
Karakol's economy blends tourism and farming. In the morning, a guesthouse puts together lunches for a group heading into a gorge, while next door, a beekeeper packs honey extracted in the mountain meadows. Below are the town's four most frequent packaging buyers and what matters to each. Often they're the same family: they host tourists in summer, then crush sea buckthorn and sell honey in the fall, so a single order includes both containers and buckets.
In Karakol, people order ashlan-fu, lagman, and manty both to eat in and to go. A serving of noodles goes in the 550 ml round container, sauce and salad in the 250 or 400 ml, and the main course in the flat tray. Lidded containers stack in the bag and arrive at the hotel intact.
Guesthouses and tourist camps pack food for groups heading out for the day to Altyn-Arashan or Jeti-Oguz. The 750 ml tray fits flat in a backpack, and the 5 L jerry can with a screw cap carries a water supply for the campsite.
Issyk-Kul honey is extracted in summer, while sea buckthorn is harvested in the fall and crushed with sugar. Both sell well in 1 and 2.3 L buckets: the OPEN tear strip shows the bucket hasn't been opened, and in a clear bucket, the orange sea buckthorn catches the eye from afar.
Cafes and restaurants salt and marinate Issyk-Kul farmed trout ahead of time. The 11.5 L bucket with lid opens to its full diameter, so the fish is easy to take out, and the metal bail handle with a plastic grip holds up to carrying a full bucket.
In season, guesthouses and cafes have no time for purchasing: all their attention goes to guests. That's why it pays in Karakol to plan packaging for the whole year and order before the tourist rush begins. A few rules will help you get the sizes right. Count servings, not hotel rooms: how many lunches go out with groups each day and how many dishes are ordered to go. For honey and sea buckthorn, start from your harvest in kilograms: a liter of honey weighs about 1.42 kg.
Choose an item and quantity, and we'll show the pallet count, units rounded up to full pallets, total nominal capacity in liters, empty packaging weight, and the truck you'll need.
HTI has no warehouse in Karakol: packaging ships from our plant in Ak-Chiy village, Bishkek Free Economic Zone (FEZ). We hand the pallets to a freight carrier, which delivers them to Karakol, and Cholpon-Ata, Balykchy, and the lakeshore villages get their packaging the same way. Your sales manager confirms delivery time and cost when you place the order. It's easiest to order once before the summer season and again before the winter one: that way, your stock matches the flow of guests, and you don't have to wait for a truck at the peak of the season. Empty buckets and containers nest in stacks and store compactly in a guesthouse pantry. Jerry cans don't nest, so leave a separate shelf for them.
Call our sales manager at +996 222 600 292 and tell them the sizes you need. Your order will be assembled at our plant in the Bishkek FEZ and shipped to Karakol by freight carrier.
Your sales manager prices each order based on sizes, quantity, color, handle, and printing. They'll confirm delivery time and cost to Karakol when you place the order.
For noodles and ashlan-fu to go, 550 ml round containers; for sauces and salads, 250 or 400 ml; for mains, the 750 ml flat tray. All come with lids, in white or clear.
750 ml trays for the main course, 250 ml containers for salad or dessert, and 5 L jerry cans for water. Everything closes with a lid or cap, so no dishes are needed at camp.
Yes. For a small order, we apply a label; for a large one, we use in-mold labeling (IML): the design is fused into the bucket wall during molding and won't peel off when washed.
Yes, salt-cured fish is kept in 5.6 to 11.5 L buckets with lids. For details, see our page on buckets for fish and caviar.
Yes, we ship packaging around the Issyk-Kul shore by freight carrier. Your sales manager will confirm the terms for your address when you place the order.
Every size, with dimensions, weights, and handle options, is in the catalog. For shipping to other cities in the country, see plastic packaging in Kyrgyzstan.
Tell us how many guests you host and what you package. Your sales manager will put together a packaging set for the season, work out the pallets, and give you delivery terms to Karakol.
