This is manifested by the bitter or acrid taste of this popular food item relished as "dinengdeng a rabong" by the Ilocanos, "paklay" by the Visayans, "atsara" or pickle by the Tagalogs, "bulanglang na labong" by the Batangueños, and "guinataang labong" by the Bicolanos.
But one need not worry about the bamboo shoot’s cyanide content. This can easily be removed or reduced by boiling or soaking the chopped or sliced shoots before cooking them.
In recent times, bamboo shoot has emerged as a substitute vegetable during the occurrence of the "La Niña" phenomenon, as found in a study done by Dr. Merdelyn Caasi-Lit, Prof. Linda Mabesa, and Roy Candelaria of UP Los Baños.
In the study funded by the Los Baños-based Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD), the researchers surveyed bamboo species in natural stands and established bamboo plantations in areas affected by La Niña. They studied the chemical, nutritional, and eating qualities of several bamboo species.
They reported that shoots of most bamboo species can be consumed but quality shoots are those of kauayan-tinik, kauayan-kiling, bolo, kayali, patong, bayog, and laak.
"Some bamboo shoots have bitter or acrid taste due to the presence of cyanide. Boiling and soaking are the two most commonly used techniques to remove or reduce cyanide," wrote Leila C. America of PCARRD, who made a popular report out of the scientific study.
On the other hand, "labong" is considered as health food since it is recommended for heart patients because of its high dietary fiber and low fat content.
Dr. Lit, Mabesa, and Candelaria suggested that further studies be conducted on the cultural management of bamboos for shoot production, including processing and postharvest techniques.
They concluded: "There is a big potential for bamboo shoots as an alternative food source. Bamboo shoot production can be developed into a business venture and provide additional income for farmers. – Rudy A. Fernandez