Bamboo processing in food industry

2. Presented by
Mamta.R.Sahurkar
Guided by
P.A.Pawar
G.M.Hend

3. “A man is born in a
bamboo cradle and goes away in a
bamboo coffin.
Everything in between is possible
with bamboo!"

4. BAMBOO

5. øBamboo is a perennial grass and not a
tree or wood as is commonly perceived.
ø1450 species are found in diverse
climates across the world.
ø One of the fastest growing plants on
Earth. Its growth rate ranges from 30cm
to 1 m in 24 hours.
øThe strongest part of a bamboo stalk is
its node, where branching occurs.

6. Scientific
classification of
bamboo

7. Kingdom Plantae
Phylum Magnoliophyta
Class Liliopsida
Order Poales
Family Poaceae
Genus Acidosasa
Tribe Bambuseae
Number of
Species
1400

9. • Bamboo stands release 35% more oxygen than
equivalent stands of trees.
• Some bamboo even sequester up to 12 tons of
carbon dioxide from the air per hectare.
• Bamboo can also lower light intensity and protects
against ultraviolet rays.
• It is very easy, affordable, and profitable for low
income communities to grow and use bamboo.

11. Of all grasses, bamboo is the largest and the only
one that can diversify into forest. Although bamboo
is a grass, many of the larger woody bamboo
species are very tree-like in appearance and are
often called "bamboo trees".

12.  Bamboo is structured
beautifully and is unique from
other plants and trees that
share similar characteristics
and features.
 The main components of a
bamboo plant include
rhizomes, roots, culms,
branches, leaves, and flowers.

13. Rhizomes are horizontal stems extending from
the domain plant that travel underground with
the objective of colonizing new territory. As
rhizomes spread through the soil they collect
and store the primary nutrients for growth. The
storage of energy is the primary reason we see
bamboo exhibit rapid and massive growth. This
also gives bamboo plants the ability to utilize
energy created from both photosynthesis and
that which is stored in the rhizomes.
RHIZOMES

14. The primaryfunction of rootsin bamboois to anchorthe
culmto theground.Withouta root system,the culm
wouldbe at vulnerable to damage fromsevereweather.
The rootsdo store nutrients,however thisis not their
primaryfunction

15. Culms are the most visibly distinguishable
feature of a bamboo plant. Culms can vary in
size, shape, color, and even smell.
The majority of bamboo species will grow
multiple branches from a single bud,
located at the node.
Culms and branches

16. Leaves are present at every main
portion of the bamboo plant, which
includes the rhizomes, culm, and
branches
Many bamboo species only flower at
intervals as long as 65 or 120 years.
These taxa exhibit mass flowering
with all plants in a particular
cohort flowering over a several-year
period.
Leaves
and
flowers

17. BAMBOO
SPECIES

18. IN THETRIBEBAMBUSAEALSOKNOWNAS BAMBOO, THERE
ARENINETYONE GENERAANDOVER THOUSANDSPECIES

19. TYPES OF
BAMBOO

20. Clumping bamboo
spread very slowly.
Running bamboo
spread at moderate
to fast places.

21. Bamboos are also the fastest
growing plants in the world. They
are capable of growing up to 60
centimeters (24 in.) or more per
day due to a unique rhizome
dependent system. However, this
astounding growth rate is highly
dependent on local soil and
climatic conditions.

22. •Every member of any species of bamboo will flower at exactly the same
time, no matter where the plants might be. After flowering, all members
of the species die.
• Every species has its own “clock,” meaning that the interval between
flowering events is specific to the species. It is unlikely that all the bamboo
species in a given area will flower and die at the same time.

23. Bamboo in food
industry

24. YES MY FOOD CAN
BE YOURS
TOOO…….

25. • Bamboo, which belongs to the grass
family, possesses 30 nutrients
ranging from anti-oxidants to silica
and to protein fibers, according to
documented studies.
• The nutrients are spread out, from
the bamboo shoots to the leaves as
well as to the culms and the twigs.
• Thus it can serve as a good food…

26. Let’s Eat Some….
• Bamboo Shoots
• Bamboo Wine
• Bamboo Tea
• Bamboo Beer
• Bamboo Vinegar
• Bamboo Pickle
• Bamboo Charcoal

27. Bamboo Shoots
• Bamboo shoots or bamboo sprouts are the
edible shoots of many bamboo species
• The sprouts which spring out beside the
bamboo plant. These sprouts or shoots
are edible and they belong to
the Bambusoideae subfamily of grass.
They are the largest and tallest in the
grass family.
• Bamboo is one of the most utilized and
versatile plants on the planet.
New bamboo culms that come out of the

28. Amazing Benefits You Never Knew About
Health Benefits of Bamboo Shoot
• Improves bowel movements,
increases fecal volume etc.
• Help in keeping the blood
pressure under control.
• Reducing LDL levels
• Averting the risk of colon
cancer.
• Anti-inflammatory properties
• Speed up two significant
processes in women:
menstruation and labor.
• Useful in curing snake and
scorpion bites.
Bamboo
Shoots
High
Antioxid
ants
High
Potassiu
m
Low
Calories
and High
Fiber

29. Storage Tips
• Fresh bamboo shoots can be easily stored in a
refrigerator for up to two weeks.
• While storing bamboo shoots, place them
whole and unpeeled in the coolest part of
your refrigerator.
• Alternatively, you can place the bamboo
shoots in a jar with water and place it in a
refrigerator. Change the water daily, until
consumed.

30. Nutritional value per 100 g (3.5 oz)
Energy 115 kJ (27 kcal)
Carbohydrates 5.2 g
Sugars 3 g
Dietary fibre 2.2 g
Fat 0.3 g
Protein 2.6 g
Thiamine (B1) (13%) 0.15 mg
Riboflavin (B2) (6%) 0.07 mg
Niacin (B3) (4%) 0.6 mg
Pantothenic acid (B5) (3%) 0.161 mg
Vitamin B6 (18%) 0.24 mg
Folate (B9) (2%) 7 μg
Vitamin C (5%) 4 mg
Vitamin E (7%) 1 mg
Iron (4%) 0.5 mg
Manganese (12%) 0.262 mg
Phosphorus (8%) 59 mg
Potassium (11%) 533 mg
Zinc (12%) 1.1 mg
N
u
t
r
i
t
i
o
n
a
l
D
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a

31. Right into the Plate…
Bamboo Tomato Curry
Bamboo Shoot Spring Roll
Keerla Chakko/
Sukke
Bamboo Shoot Vadai

32. BAMBOO BEER…….Beer without Fear
Bamboo can be used in a wide range of industries and to
make a wide variety of products including beer. It tastes so
much better than all the other beers. Bamboo is inside the
beer, it makes this beer healthy.

33. Selection of
right Variety
and Part
Distilled From
The Foliage
Fermentation
Prepared With
Two Hops, Yeast
And Wheat Malt
15 days
Avoids Filtering The
Beverage So It Has
More Texture And
Retains Its Natural
Ingredients
brown Ale beer (highly fermented),
refreshing, spicy, fruity and herbal final
flavor, with six degrees of alcohol and
a thick foam
Process

34. Characteristics:
• typical aroma of bamboo
leaves
• abundant in bio -
flavonoids and anti-
oxidation
• excellent storage stability
Improves
Cholesterol
Levels
Low in
Calories
Controls BP
Source of
Potassium
Source of
Phenolic
acids
Anti-
oxidants
Anti-
inflammtatory
Health
Benefits

35. Bamboo Pickle
Ingredients :
• Bamboo pieces
• Salt
• Mustard oil
• Spices

36. Short tender
shoots are
selected
Cut into
small pieces
Immersed in
water for
about 12hrs.
Take it out
Mix it with
salt
Add spices
and mix
thoroughly
Filled in a
clean glass
jar Process

37. Nutritional Facts (per 100gms)
Energy 109Kcal
Protein 1 gms
Fat 7gms
Carbohydrate 9gms
Benefits:
• Used in the treatment of
respiratory ailments.
• Kills the intestinal worms that
upset the health of stomach.
• Effective in the treatment of
stomach disorders.
• Add taste to meal.

38. BAMBOO
TEA
• Made from the processed or
dried leaves of Bambuseae,
bamboo tea is an herbal
decoction that has a wide
range of medicinal benefits.
• The drink, with its mild
sweet taste, is enjoyed both
in the hot and cold form and
is often taken with a meal.

39. Make your cup
• Add one teaspoon of
bamboo leaves to a teapot
with two to three cups of
water, Heat the mixture until
it starts boiling. Remove it
from heat and cover the pot.
Allow it to steep for 35
minutes. Filter the infusion
using a strainer
• Sweeten with some honey
or sugar.

40. Benefits
• Rich in silica
• Source of antioxidants
• Has soluble fibers
• Regulates blood pressure
• Promotes weight loss
Precaution
• Side effects: People with
hypothyroidism and goiter
should avoid having it in
excess and for prolonged
periods as it may aggravate
these disorders.
• During pregnancy: As not
much scientific evidence is
available, pregnant women
as well as nursing mothers,
should refrain from its
consumption.

41. Bamboo Vinegar
• Bamboo vinegar contains over 200
ingredients (80 - 90% of which is water); all
are of a natural composition, and safe for use
on humans.
• Bamboo vinegar is a by-product of bamboo
carbonization.
• Bamboo vinegar has also been used in health
food drinks, cosmetics, medicines, and
horticultural products.

43. Ulanzi (Bamboo Wine)
• Either fermented or unfermented bamboo sap,
obtained by tapping young bamboo shoots
during the rainy season.
• It is a clear, whitish beverage with a
sweet/alcoholic taste and a shelf life of several
days under correct storage conditions.
• Preservation is achieved by the relatively high
levels of alcohol which inhibit the growth of
many spoilage micro-organisms.

44. Select
Shoot
1m tall
Cut 10-15 from the top
Tapping
Remove the
tapping top every
day by cutting a
slice off.
Mature/
Aging
5-12 hours
Packing Corrosive to metal
containers
Pasteurize Heat at 64° C - 72°
C for 15 minutes
Cool &
Store
Cool to room
temp. and store at
cool, dark place

45. The challenges we face today is to further
improve and innovate the uses of bamboo. Since
bamboo is the fastest growing plant on earth . It
could easily substitute all known wood
applications without having to cut down entire
bamboo groves or plantations. Better yet,
bamboo continuously grows after harvest without
having to replant it. Bamboo also converts about
35% more CO2 into oxygen than a regular tree.
Conclusion

46. Thank You