Which bamboo species give edible bamboo shoots and is there a market for them?

Edible bamboo shoots are the young emerging culms harvested before they harden, and they are a popular vegetable and pickle and fermented product, especially in the North East. Species commonly grown for good edible shoots include Dendrocalamus asper, which gives large tasty shoots, Dendrocalamus giganteus, Bambusa balcooa and Bambusa tulda, among others. The market is mainly local and regional fresh sale, plus processed forms like fermented and canned or pickled shoots, with growing demand in cities and some processing units in the North East. Income is a wide range depending on species, number of clumps, shoot yield and whether you sell fresh or value added. Note that shoots of some bamboos contain natural compounds and must be properly boiled or processed before eating. Choose a known edible species, and tie up with local buyers, markets or a processing unit before scaling up.