Hans,
<image002.jpg><image001.jpg>Hi Kinder,
The most frequently cultivated bamboo species in North America are concentrated on temperate bamboos, of the genus Phyllostachys, which are known to develop only low concentrations if cyanogenic glycosides. We have some of those species also in South Brazil, but most of our country has tropical climate, more prone to higher concentrations of bitterness. What I'm looking for is actually research data, which are not easy to find. But, thanks anyway for your comments, which are always welcome.
Regards.
Hans
De: bamboo-plantations@yahoogroups.com [mailto:bamboo-plantations@yahoogroups.com] Em nome de Txbooguru@aol.com
Enviada em: sexta-feira, 28 de março de 2014 17:31
Para: bamboo-plantations@yahoogroups.com
Assunto: Re: [bamboo-plantations] Re: Bitterness of bamboo shoots
Yes, the AGE of the bamboo shoot makes a BIG difference.. In fact at least with some bamboo's for sure, if they are harvested just a they are emerging, so as minimize exposure to light, they can be quite sweet:: edible 'as is" raw out of the ground. We do this occasionally with our P. viridis, with shoots in the range of 2 inch fairly pretty common;; (LARGER, NOT so common. in Dry old Central Texas ) (altho we have had a few up the P. viridis max of 3 1/4 inch.. )
On the other hand, the taller they get, the more bitter they seem to be. Of course, one doesn't "taste" them very often:: once or twice breaks most folks of trying them, ever more... I DO know from over the years, that some folks fear of being poisoned via the Cyanide contained, but one would have to desire to commit suicide REALLY bad, to eat enough to kill ones self.. Not only bitter, bitter fut that LONG lasting after taste... Ugh bug.. And of course, one parboils the shoots for a time, to REMOVE the acidity, discards THAT water, and then reboils in new water, for the normal cooking time, to get a nice, crisp edible bamboo shoot..
Or one way to detect the shoots prior to emergence can be the same way they are detected in the Moso groves of China: by being barefooted, so as to detect the slight moisture, of the ground just ahead of the emerging shoot.. (they put out moisture ahead, to soften the ground, to aid in emergence, I suppose ! ! ) In our "olden days" of bamboo, I always wondered WHY those workers, worked the groves, barefooted !! !
And then of course there ARE the very few varieties, even here in the USA, that are known as the "sweet shoot" species.. P. Dulcis, for sure...
Leave to some Governmental agency to stir up a hornet's nest regards a "problem" that Has NEVER been a real problem, in all the history of bamboo, that I have ever heard or read.. Altho, I will freely admit that I have never read any of the ancient Chinese literature, on the subject..
Peace and blessing to all.. Kinder in DRY old Central Texas..
In a message dated 3/28/2014 3:05:59 P.M. Central Daylight Time, bbamboo@yahoo.com writes:
Cultural conditions and the age of the shooting culm at harvest made some difference.
Bruce
