Best practice in bamboo propagation and production established by PSAU

Magalang, PAMPANGA – Best practices in bamboo propagule propagation and production that increase survival rate and shelf life were established by the Pampanga State Agricultural University (PSAU).

Based on various experiments conducted, branch cutting was seen as the better method in propagating propagules compared with the culm cutting method.

Specifically, two-node branch cutting method is recommended, resulting in 64% survival rate in kawayan tinik, 46% survival rate in bolo, and 50% survival rate in giant bamboo.


In terms of irrigation, the use of sprinkler is the best method to use during dry season as it helped increase bamboo shoot production in kawayan tinik from 6-7 to 10-12 shoots/clump per year.

Meanwhile, the best way to store bamboo shoots is by wrapping sheathed kawayan tinik bamboo shoots with paper towel and cling wrap before refrigeration. Best results were achieved when the bamboo shoots are soaked in 10gm NaCl.

These were the outputs of the project, “Development of Strategies for Propagule and Shoot Production of Three Bamboo Species,” which was spearheaded by PSAU President Dr. Honorio M. Soriano.

The project is funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD). It is being monitored by the Forestry and Environment Research Division (FERD) of the Council.

Also part of the outputs of the project are the establishment of bamboo plantation and the Smarter Bamboo Nursery. The nursery, which was established in 2018, aims to increase bamboo production in Region 3.

Improvements in bamboo shoot production involved the installation of irrigation system, thinning, and the installation of a solar panel for additional source of power for irrigation.

Further, the project team also utilized the bamboo shoots for product development such as: bamboo shoot pickles, bamboo shoot pies, bamboo shoot oatmeal cookies, bamboo shoot empanada, and bamboo shoot muffins.

The project is expected to end on August 2019.