Bamboo shoots as substitute vegetable during La Niña

A pioneering project on bamboo shoot research and development, funded by UPLB-PCARRD, was conducted to generate benchmark information on bamboo shoot production, processing, consumption and marketing. The project was divided into two studies. Study 1 conducted a survey on the bamboo shoot industry particularly on what bamboo species are used as food, regional consumption of bamboo shoots and processing and storage of the shoots for food. Results of the survey showed that consumption is very high, most especially in areas where natural stands exist. However, the population of bamboos is dwindling, with the common practice of cutting down culms of bamboo and not replanting any. Shoots of all bamboo species can be consumed, but quality shoots are those of Kauayan-tinik (Bambusa blumeana J.A. and J.H. Schultes), Kauayan-kiling (Bambusa vulgaris Schrader ex Wendland), Bolo (Giganthochloa levis (Blanco) Murr.), Kayali (Gigantochloa atter (Hassk.) Kurz), Patong (Dendrocalamus asper (Schultes f.) Backer ex Heyne), Bayog (Bambusa merrilliana (Elmer) Rojo and Roxas comb. ined.) and Laak (Bambusa philippinensis (Gamble) McClure). Predominant bamboo species in the regions are preferred for culinary consumption. Study 2 dealt with the physical, chemical and sensory analyses of several bamboo shoots in Laguna and Davao areas [Philippines]. Results showed that the Bambusa species were more tolerant to water-logged conditions as compared to the Gigantochloa and Dendrocalamus varieties. Proximate analyses of shoots of Kauayan-tinik, Laak and Kayali revealed the following: % moisture content (59-85), % crude fiber (0.2-2.1%), crude fat (2.1-6.9%), % crude protein (5-6%), % ash (2-5%), nitrogen-free extract (0.2-18%) and cyanide content (2-12 ppm, cooked).Sensory evaluation on the shoots revealed no significant differences in terms of aroma, after-taste, flavor and texture but significant difference was observed in color. The preference of the panelists in descending order Kauayan-tinik Bolo Kayali Laak.