Processing of bamboo shoots

• Main Authors: S. M. Dias, H. R. B. Souza, R. Vera
• Format: Article
• Language: English
• Published: Universidade Federal de Rondonópolis 2020-04-01
• Series: Scientific Electronic Archives
• Subjects: sustainability, potentialities and possibilities of bamboo culture, culinary focus of bamboo, techniques, nutrition values.
• Online Access: https://sea.ufr.edu.br/index.php?journal=SEA&page=article&op=view&path=1012

Brazil has a great interest in exploring its natural resources and connect it with sustainability. This research had as its main objective, exhibit the potentialities and possibilities of bamboo culture as a vector of sustainable development. The methodology used was set to the bibliographic survey of documents, scientific articles and available studies, directing over actions taken until the present date. Thus, indicating taxonomy, morphology, distribution, ways of propagation, cycle of life, the culinary focus of bamboo, general uses and applications, notably, its shoots. Therefore, understanding the various applications of bamboo, creating products of varying added value and the processing of bamboo shoots, with its vast potential in the food business by the appropriate techniques, generating several products of high nutritional value in general.