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Bamboo · Young shoots
Labong (bamboo shoots)
The young shoots of edible bamboo, sliced and cooked in dishes like ginataang labong and dinengdeng. Sold fresh, boiled, bottled or dried.
How it’s made
- Harvest young shoots just as they come out of the ground, from edible kinds of bamboo.
- Peel and boil them well to remove bitterness; raw shoots must always be cooked.
- Sell fresh, or pack boiled shoots in brine or dry them.
Who buys it
Markets, carinderias, restaurants and food processors.
Rules to know
Local permits for market selling; FDA License to Operate and product registration for bottled or packed shoots. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Northern and Central Luzon, the Cordillera, and wherever bamboo grows wild or in farms.
How to start small
Only harvest some shoots from each clump so it keeps growing. Boiled, ready-to-cook labong sells better than raw.
Who makes it on the map
No one on the map makes labong (bamboo shoots) yet.
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