Bamboo is found in a variety of climates, ranging from hot tropics to cold mountains in East Asia, Northern Australia, India and the Himalayas. Bamboo is broadly grouped into ‘clumping’ or ‘running’ species according to its growth habit. Clumping species have short rhizomes or underground stems (referred to botanically as sympodial); whereas running species have long rhizomes (referred to as monopodial).

The clumping types are more adapted to subtropical and tropical climates and produce tightly packed, compact and larger shoots, up to 5kg while the running types are more suited to cooler climates and produce smaller shoots, usually around 1.5kg. The clumping species suitably adapted for production in Australian include Bambusa oldhamii, Dendrocalamus asper and Dendrocalamus latiflorus. Phyllostachys pubescens is a running species suitable for edible shoot production in Australia. Many of the running varieties are regarded as a weed in Australia and are banned.

Bamboo is one of the fastest growing plants on earth, depending on soil, climate and species. Harvesting of bamboo for shoots can start 3–5 years after establishing a plantation. Bamboo is a shallow-rooted plant and has a high demand for water (greater than 2,000mm per year). Irrigation is necessary where this amount of natural rainfall is not available. The timing of irrigation is important, particularly during the formation of young shoots.

Diseases and pests are not a serious problem with bamboo. However protection of plants against leaf rolling caterpillars may be necessary in the hot, wet season under Australian conditions.

The shoots are harvested from the growing points when they are less than two weeks old. There are three types of shoots: spring or summer shoots, winter shoots and rhizome shoots. The shoots need to be processed by cutting, slicing, boiling and/or canning; and are used in numerous Asian dishes and broths.

Bamboo shoots are classified as an emerging industry in Australia and the industry is much smaller than it was a decade ago with culinary shoots being a niche market. Growers source and sell direct to consumers (primarily food outlets and restaurants) and these markets are quite small and generally well supplied.

The Bamboo Society of Australia promotes all aspects of bamboo interest in Australia. The Australian Commercial Bamboo Corporation represents all commercial bamboo businesses in Australia.

Bamboo shoots are used for culinary purposes, as an ingredient in numerous Asian dishes and broths. They are sold fresh, dried and canned. Appropriate processing of bamboo shoots is critical to avoid toxicity (see harvesting and processing section/tab).

Growing regions

Bamboo varieties grown for culinary shoots generally require tropical to subtropical climates and so are best suited to northern Australia and some parts of northern coastal New South Wales. Temperature, rainfall and water availability need to be carefully considered when selecting the appropriate bamboo species. Gentle slopes facing north east are favourable. Both clumping and running species require shelter from strong winds.

Soil type

Bamboos tolerate most soil types but prefer deep loose, fertile sandy loam with a pH close to neutral. They do not tolerate marshy or waterlogged environments, or very dry, rocky or sticky soil.

Climate

Due to its large number of genera and species, bamboo is adapted to a wide range of climates, however, culinary species (mostly of the clumping varieties) prefer warmer climates where the minimum summer temperatures do not fall below 15°C and with an annual rainfall in excess of 1,400mm.

Varieties

Bamboo is produced vegetatively rather than from seed, propagated from rhizomes and individual stems, which are hollow, emerge from the ground at their full diameter and grow to their full height in a single growing season of 3–4 months. Each new stem grows to its full height of 4.6–12 metres before any branching or leaf production occurs. The branches are produced from the nodes of the stem. As the rhizome matures, the taller stems will be produced.

A large number of bamboo species have been introduced to Australia with only a few suitable for commercial-scale production. Suitably adapted varieties can be purchased from specialist bamboo nurseries throughout Australia.

Clumping species suitable for culinary shoot production in Australia:

• Bambusa oldhamii: small diameter shoots (approximately 10cm) weighing approximately 0.5kg, good eating quality and adapted to subtropical regions
• Dendrocalamus asper: shoots can reach 30cm in diameter, 30cm in length and weighs 4–7kg; best suited to tropical climates.
• Dendrocalamus latiflorus: mature plantations give shoots up to 60cm in length and weighing 3–5kg; adapted to tropical and subtropical environments.

Running species suitable for culinary shoot production in Australia:

• Phyllostachys pubescens: shoots range 7.5–15cm in diameter, weighing on average 1.5kg; better suited to temperate regions but is highly invasive and requires careful management to contain.

Infrastructure requirements for culinary bamboo shoots are similar to other horticulture crops and may include the following:

• a tractor
• a bed former
• irrigation equipment
• spray equipment for pesticide application
• sharp narrow spades to manually harvest shoots
• access to a rapid cooling facility and storage facilities after harvest.

Edible bamboo shoots need to be crunchy and non-fibrous, the amount of fibre is determined by shoot maturity so timing of harvest is important. Markets prefer shoots that are light in colour with creamy to white flesh as they tend to have lower amounts of bitter compounds and have a more delicate flavour.

Bamboo shoots must be harvested before they emerge from the ground. Shoots of clumping species are harvested by cutting the stems at the point where the softer shoot material joins the woodier rhizome, this point may be 100–200mm below the soil surface. Harvesting running species is similar but the whole shoot is dug from under the ground as the point to be cut may be 15–60cm under the surface. Harvest is carried out by hand using a sharp, narrow ended spade.

Shoots can easily absorb oil so care must be taken around machinery to avoid any contact.

All bamboo shoots produced in Australia are consumed on the domestic market; the major markets are based in Sydney and Melbourne close to large Asian populations, where there is the largest demand for bamboo shoots. Marketing is usually done through individual contracts between the grower and the wholesaler/retailer.

Growers can also source and sell direct to the restaurant trade.

Risks/challenges

The risks of growing bamboo shoots are the same that a grower of any new crop faces, such as variety selection, production issues and identifying a market. However, the markets for culinary bamboo shoots is very small in Australia and growers are encouraged to thoroughly research the value chain before commencing any production. Extensive effort may be required to secure buyers/markets.

The competition from low cost imported product presents the greatest challenge and risk to commercial bamboo shoot production in Australia. Due to the cost of production, growers may find it difficult to market fresh product against cheaper processed product imported from overseas.

As bamboo shoots are harvested by hand, a significant challenge for Australian producers is competing for international markets with producers who have much lower labour costs.

Publications/information

The Australian Bamboo shoot industry: a supply chain approach. RIRDC publication (2005)

New Crop Industries Handbook RIRDC Publication (2004)

Other resources

Freshcare is an industry owned, not-for-profit on-farm assurance program, established and maintained to service the Australian fresh produce industry.

Bamboo Society of Australia

Australian Commercial Bamboo Corporation

AusVeg is the national peak industry body representing the interests of Australian vegetable and potato growers and is committed to securing the industry’s future.