Bamboo Shoot Processing in India.
We at the North East Centre for Technology Application and Research worked on developing the bamboo shoot sector in the country using different approaches developing the shoot processing technology as discussed in this article, demonstrating this technology to user groups including providing assistance to set up processing facilities, supporting bamboo shoot plantation,
developing package of practices for bamboo shoot cultivation, collaborating with organizations to carry out more research on shoot processing and studying their properties, and harvesting
and increasing visibility of this commercially-important food.
Bamboo shoots are prone to spoilage if not preserved soon after harvesting. A high humidity and storage in the open in an environment which has a temperature of 20-30 o C are factors for their quick deterioration. Microbial action, transpiration and respiration are some of the reasons leading up to spoilage in fresh bamboo shoots. In this method developed by NECTAR, bamboo. This area is provides nearly 66% of bamboo resources in the country, where the climate is conducive to bamboo growth. Almost all the states in this region have bamboo growing in the forest.
China, despite having a lower area under bamboo cultivation compared to India, manages to process and export larger quantities of bamboo shoots. This is due to the dedicated plantation for shoots, their cultivation practices and presence of processing facilities near shoot-growing areas. The bamboo shoot emerges from ground having the final diameter of the culm. If allowed to grow too much, the bamboo shoot develops into culms
Adv Food Technol Nutr Sci Open J. 2018; 4(1): 1-3. doi: 10.17140/AFTNSOJ-4-145
