Potensi Rebung Madu - Lanchang57

Melentur buluh biarlah daripada rebung' adalah antara peribahasa yang sangat sinonim dengan masyarakat Melayu.

Ini menunjukkan betapa dekat dan prihatinnya masyarakat Melayu dengan alam sekitar seperti buluh dan rebung.

Buluh sememangnya mempunyai banyak kegunaan daripada landskap, bahan binaan rumah sehinggalah kepada perabot, sementara rebung pula enak dijadikan masakan gulai lemak cili padi.

Melihat kepada banyaknya kegunaan buluh dan rebung, Adnan Osman mula membawa pokok-pokok buluh dari China bagi perniagaan landskapnya.

Antara buluh yang dibawa masuk adalah buluh rebung madu yang mudah ditanam, sesuai untuk tanaman landskap serta rebungnya pula tidak miang seperti rebung biasa.

Mula membawa masuk buluh rebung madu pada tahun 2004, Adnan mengusahakannya di tanah seluas 100 hektar di Kedah.

"Saya memilih rebung madu kerana ia mudah diselenggarakan walaupun di tanah yang kering, berpasir mahupun lembap," katanya semasa ditemui di ladang rebung madunya di Projek Pertanian Moden Lanchang, Pahang.

Lawatan ke ladang rebung madu merupakan sebahagian daripada lawatan program Agrochallange Putrajaya-Pekan yang berlangsung baru-baru ini.

Pengurus Tunas Budi Sdn Bhd ini menyifatkan rebung madu yang ditanam amat istimewa kerana cepat membesar, tidak miang serta tidak pahit seperti rebung biasa.

"Buluhnya yang kecil, rumpunnya yang rapat serta tidak mempunyai miang menyebabkan ia sesuai ditanam di sekeliling rumah," katanya.

Ditanya mengenai pengendalian rebung madu, Adnan memberitahu, tidak sesukar mana kerana tanaman berkenaan tidak memerlukan air yang banyak.

"Malah pokok ini boleh hidup walaupun di kawasan yang ditambak dan kering mahu pun di tempat berpaya.

"Cuma apabila ditanam di kawasan yang agak basah, buluhnya akan tumbuh lebih besar," katanya yang memelihara itik sebagai produk sampingan ladangnya.

Jelas Adnan, tanaman buluh rebung madu hanya memerlukan kawasan yang tidak begitu besar kerana satu ekar boleh ditanam dengan 300 rumpun buluh.

Ini bermakna satu rumpun hanya memerlukan kawasan seluas 12 kaki x 12 kaki.

"Apa yang lebih menarik, jangka hayat buluh bukan hanya boleh mencapai sehingga beratus-ratus tahun tetapi mudah hidup dan boleh dituai dalam masa yang singkat," katanya.

Biasanya rebung akan membesar sebanyak enam inci sehari dan boleh dituai setiap dua hingga lima hari.

"Serumpun buluh biasanya boleh menghasilkan dua kilogram rebung sebulan dengan harga pasaran RM5 hingga RM7 sekilogram," katanya.

Adnan berkata, sehingga kini lebih 90 peratus rebung diimport terutamanya rebung kaleng.

"Buat masa ini tidak sampai 10 peratus rebung tempatan yang berada di pasaran tempatan dan bekalan tidak dapat menampung permintaan pelanggan," katanya.

Adnan yang sentiasa peka dengan aktiviti pemasaran telah mula mempelbagaikan industri hiliran bagi rebung madu.

Selain menjualnya secara segar untuk gulai, beliau juga memprosesnya dalam bentuk jeruk untuk dimakan sebagai kudapan.

"Jeruk rebung madu memang mendapat sambutan yang amat menggalakkan kerana rasanya yang lemak manis.

"Jeruk ini diproses tanpa menggunakan sebarang bahan pengawet," katanya yang bercadang untuk mengkomersialkannya dalam tempoh terdekat.

Bagaimanapun bagi merealisasikan impiannya, Adnan perlukan bekalan rebung madu yang mencukupi.

Justeru bagi mengatasi masalah berkenaan, Tunas Budi Sdn Bhd telah mengadakan pusat jualan serta latihan bagi menanam rebung madu.

"Kami menyediakan pakej menanam rebung madu bermula dengan kaedah menanam, penjagaan, cara menuai sehingga memproses kepada sesiapa yang berminat.

"Kami juga memberikan pilihan sama ada mereka menjual rebung kepada kami atau memasarkannya sendiri," katanya.

Dengan ini, penanam tidak perlu terikat dengan syarikatnya bagi tujuan pemasaran dan mereka boleh membuat pilihan sendiri.

Berkonsepkan agro pelancongan, Adnan juga menyediakan kemudahan penginapan calet bagi peserta yang berminat mengikuti kursus tanaman rebung madu di ladangnya.

"Ini bagi membolehkan peserta merasai pengalaman bagaimana mengendalikan tanaman rebung madu secara hands-on," katanya.

Kursus dibahagikan kepada dua pakej iaitu pakej satu hanya meliputi tanaman dan tuaian dan kedua tanaman, tuaian dan pemprosesan jeruk.

Adnan berkata, selesai kursus peserta boleh membeli rumpun buluh untuk ditanam sendiri dengan harga yang berpatutan di ladangnya.

Pembaca yang ingin maklumat lanjut mengenai tanaman rebung madu boleh menghubungi Adnan di 016-4935395, 013-9180248 atau e-mel: nanbamboo@yahoo.com

Earn Extra Cash From 'Edible Garden' Project

TEMERLOH, March 12 (Bernama) -- "Take part in the Edible Garden programme and earn extra cash".

Those were the words of the general manager for Felda Wilayah Mempaga, Jahaya Janal, after closing the Edible Garden course at Felda Lakum near Lanchang recently.

The Edible Garden programme, a joint effort by Felda, the Federal Agriculture Marketing Authority (Fama) and Agriculture Department involves settlers from Felda schemes.

Apart from aiming to give the participating settlers some extra money, the programme also moves towards reducing the nation's import of vegetables.

The pilot project in Pahang took off at seven Felda schemes in Mempaga including Felda Lakum, Koyan 1, Koyan 2. Koyan 3 and Bukit Pucung.

Jahaya said the selected Felda schemes were given vegetable seeds, fertilizers and plastic bags among others to encourage them to plant vegetables at idle land or that near their homes.

"Felda allocates RM35,000 for this programme where each settlement received RM5,000," he said, adding that 2,608 settlers are involved.

The course was staged to provide the exposure for participating settlers in growing chili. The first harvest of chili in the Edible Garden programme is either end of this month or early April.

SECOND PHASE

According to Jahaya, the second phase of the Edible Garden programme covers another eight Felda schemes namely Felda Cegar Perah, Kumai, Rentam, Tembangau 1, Tembangau 2, Mempaga 2, Mempaga 3 and Tersang.

"If the project is successful, the programme is to be expanded to all 36 Felda schemes in Mempaga that have 24,954 settlers," he said.

Jahaya said if all settlers nationwide take part in the Edible Garden programme, Malaysians would be able to buy fresh vegetables at low prices and the nation would be able to considerably lower the import of RM100 million worth of vegetables annually.

He urged settlers who are interested in the programme to contact the Felda management in their respective areas to implement the project.

"There are no objections as long the project adheres to regulations of the Felda and Land office. Felda is also willing to provide loans as capital to start the vegetable-planting project," he said.

Jahaya hopes the Felda settlers would take this opportunity to earn extra cash by planting the vegetables apart from relying on the harvest from the oil palm plantations.

FAMA

Meanwhile, FAMA's Director for Contract Farms Development (Vegetables and Fruits), Faridulatrash Md Mokri said the programme is expected to produce its first harvest of red chili by either end of March or April this year.

"We expect 560 tonnes of red chili from the 43 participating Felda schemes nationwide and the harvest will be marketed at supermarkets and wholesale markets," he said.

Faridulatrash said Fama had signed a deal to buy all the chili according to the market price based on its size and grade.

He said each of the participating Felda is expected to produce a harvest of more than 10 tonnes of red chili for each harvest cycle of some 60 days.

-- BERNAMA

Bamboo Shoots - So Packed With Nutrition They Literally Glow in the Dark

In China and Japan, the sprouting of the bamboo shoot is a sign of spring. Prized for their rich aroma and crunchy texture, fresh bamboo shoots are only available in March and April. In North America, fresh bamboo is only available in the spring in Asian markets and a few farmers' markets in California and the Southeast, but canned and frozen bamboo shoots are available all year round.

In Australia and the Philippines, high-quality, locally grown bamboo shoots are available in markets for several months every year. Ideally, bamboo shoots should be consumed the same day they are harvested, so any fresh bamboo of high quality has to be grown in the same area where it is consumed.

Bamboo shoots are so good for you they literally glow in the dark. Researchers in Japan have found that freshly cut bamboo emits a gentle glow as the plant's internal self-defense system activates antioxidants to prevent oxidation and browning. These antioxidants also counteract bacterial infections in the people that eat bamboo shoots.

Traditional Asian medicine teaches that the energy of bamboo shoots counteracts the energies of negative emotions, specifically the negative emotions that settle into the liver and cause spasms in the gallbladder. Whether you believe the theory of Asian medicine or not, herbal formulas made with bamboo shoots do relieve gallbladder pain.

Scientifically oriented researchers in China have found that bamboo shoots are among nine vegetables in the Asian diet that offer protection against lung cancer (along with bitter melon, cucumber, wild celery, spinach, sweet potatoes, fresh soybeans, Szechuan peppers, and sweet potatoes).

When you use canned bamboo shoots, be sure to add them at the end of cooking, heating them just long enough to heat them through. Browning a bamboo shoot does nothing for its flavor and destroys its distinctive crunch. If you are fortunate enough to find fresh bamboo shoots, be sure to process them in boiling water before you use them in cooking.

Bamboo shoots, like many other tropical root vegetables, contain trace concentrations of hydrocyanic acid (yes, a form of cyanide) that have to be leached out of the vegetable before it is used as a food. Here is what you need to do to fresh bamboo shoots:

1. Peel off outer rind of each root. Cut off the tip and score the surface of the shoot, making a long, shallow cut the length of the shoot. Take care not to cut into the shoot.

2. Put the bamboo shoots into a pressure cooker, just covering them with water to which you have added a handful of rice bran. Close the pressure cooker and steam for 10 minutes. (If you do not have a pressure cooker, boil in an open boil for 45 minutes.)

3. At the end of the cooking time, take the shoots out of the pot and rinse away the rice bran. Peel off the rind from the score on the surface, then cut the shoots into bite-sized pieces. The bamboo shoots are now ready for use in cooking other dishes.

Americans associate bamboo shoots with Chinese stir fries, but these crunchy sticks can be used to make sushi, in spring rolls (harumaki) and meat buns (nikuman), to flavor stews of shellfish, to give crunch to split pea soup, to provide an edible toothpick for hors d'oeuvre, and as a contrasting flavor in dishes made with fava beans. And they are a key ingredient in a famous savory vegan stew from Nepal

Top 5 Alkaline Vegetables & Their Benefits

Fruits and vegetables are the answer to a healthy and balanced body, which functions optimally thus leading to a longer life span. Alkaline vegetables are the call of time. About 80% of our food intake should be alkaline vegetables and alkaline fruits and no more than 20% of the entire food intake should be acidic.

Alkaline vegetables help maintain the ph balance of the body at 7.3. They can easily be included to form part of the diet and should be substituted for most of the acid food. The greener the vegetable the more alkaline it is said to be. So when looking for alkaline vegetables, choosing from the greens might be a good idea.

Broccoli is a good alkaline vegetable and can be consumed in plenty by simply boiling it a bit and adding some sea iodine salt and lemon for flavor. With a small amount of butter even children can be tempted to eat this alkaline vegetable

Artichokes are also a good form of alkaline vegetables. There are plenty of ways to include artichokes in your daily diet plan. Just adding them to any other vegetable can increase the flavor of that meal. Simply boiling them and adding them to a bowl full of salad leaves can do wonders for the body also. Alkaline vegetables add to the health of the body and the taste of the dish.

Bamboo shoots also fall in the alkaline vegetables category. Though most people don't have a stomach for the smell of bamboo shoots they can still consume it by following a few basic rules. Keep the bamboo shoots dipped in some lemon syrup for about 30 min. Peel and cut a few potatoes and add a large tomatoes and a glass of water and the bamboo shoots to the vessel. All these are alkaline vegetables. Boil all the ingredients for half an hour add spices according to taste and simmer for another twenty minutes you will have a lovely soupy dish to be eaten with rice or just consumed as it is. The oriental races consume bamboo shoots and one can see that they have a longer life span and healthier bodies due to this alkaline vegetable.

Leek is also an alkaline vegetable and most French women claim that it is their secret for not gaining weight. Leek soup is easy to make and delicious to have. If a bit of garlic is added to the leek soup we have two alkaline vegetables at the same time. Garlic is very good for cleansing the body of toxic wastes and should be added to most of the meals for it's alkalizing effect.

Egg plant though not a green vegetable family member is still an alkaline vegetable. Eggplants can be consumed in a variety of ways. Cheese and eggplant bakes are tingling for the taste buds. Eggplants with a few potatoes can make a lovely alkaline vegetable dish. For children try out mashed eggplant as a side dish.

The alkaline vegetable list is unending. Cabbages, lettuce, Mushrooms, onions, peas, pepper bells, parsley, radish, cucumber and almost all vegetables are all alkaline vegetables. So go out there and skip the meat section and walk into health and vigor. With an alkaline vegetable diet plan you cannot go wrong.

How to Understand the Health Benefits of Bamboo Shoots

Are you looking for a healthy, low calorie vegetable option? Discover the health benefits of bamboo shoots.
Would you like to add a little variety to your diet? Instead of serving the same old veggies, get creative and put some Asian vegetables on the table. One healthy, low calorie option to consider are bamboo shoots. These nutritious stalks of the bamboo plant are easy to prepare, plus, they have some surprising health benefits.
They Can Improve Cholesterol Levels
In a study recently published in the journal Nutrition, it was shown that women who consumed bamboo shoots for six days experienced an average reduction of 16.1 mg/dl in their LDL level (good cholesterol) when compared to controls who didn't eat them. This is good news if you're looking for a natural way to bring cholesterol levels down without the side effects of medications.
They Promote Digestive Health
In the same study published in the journal Nutrition, it was shown that the women who ate bamboo shoots had a larger number of bowel movements than women in a control group. This helps to promote healthier bowel function due to the high fiber content of bamboo shoots. Most Malaysians
don't get enough fiber and a serving of bamboo shoots is a healthy, low calorie way to add some extra fiber to your diet and prevent constipation.
They're Low in Calories
With only twenty-seven calories per one hundred gram serving, bamboo shoots are a calorie counter's dream come true. Combine that with the high fiber content and you have the perfect guilt-free food. The high fiber will help to fill you up and reduce your need to snack on more calorie rich offerings.
Better Blood Pressure control
Bamboo shoots are an excellent source of potassium, a mineral that's been shown to lower blood pressure. One cup of bamboo shoots will provide you with a fifth of your daily potassium requirements.
Phytonutrients
Bamboo shoots are a good source of phenolic acids which have both anti-oxidant and anti-inflammatory properties. Its anti-inflammatory properties may play a role in reducing the risk of various chronic diseases including heart disease
Although it may be difficult to find fresh bamboo shoots at your local grocery store, they're available in cans in many stores that carry international grocery items. If you're able to find fresh bamboo shoots, they're usually prepared by boiling for twenty to thirty minutes in salted water. It's critical that they be boiled for this length of time since this helps to remove their cyanogenic glycosides which can be toxic. It also helps to eliminate the natural bitterness they have when raw. To avert this problem, buy them canned at your local grocery store. Canned bamboo shoots are ready to use once you remove the lid. Try adding them to stir fries for a healthy dose of fiber and potassium. They're a healthy, low calorie option you'll grow to love.

What is bamboo shoot?

Bamboo shoots are the edible shoots (new bamboo culms that come out of the ground) of bamboo species Bambusa vulgaris andPhyllostachys edulis. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned versions.
Bamboo shoot tips are called zhú sǔn jiān (竹笋尖) or simply sǔn jiān (笋尖) in Chinese, although they are mostly referred to as just sǔn (笋). This sounds similar in Korean juk sun (죽순), a commonly used form although the native word daenamu ssak (대나무싹) is present. InVietnamese bamboo shoots are called măng and in Japanese as take no ko (竹の子 or 筍). In Assam, they are referred to as gaz and inNepal as tama (Nepali: तामा). In western orissa region of India people call it Kardi and it is the most famous dish there.In Jharkhand they are known as sandhna. In Indonesian and MALAYSIAN they are known as rebung. In the Philippines they are most popularly known as labong. In Mizoram (India), locals name it as mautuai (mau means bamboo and tuai implies young).Bamboo shoots are eaten in Goa during the monsoon season and are commonly known as Kill (Konkani:किल्ल)
In Malaysia, they are sliced thinly to be boiled with coconut milk and spices to make a dish named gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots with vegetables).The most well known recipe is “Masak Lemak Cili Api”. Note that the shoots of some species contain cyanide that need to be leached or boiled out before they can be eaten safely. Slicing the bamboo shoots thinly assists in this leaching. In certain parts of Japan, China and Taiwan the giant timber bambooBambusa oldhamii is harvested in spring or early summer. The bamboo has a very acrid flavor and should be sliced thin and boiled in a large volume of water several times. The sliced bamboo is edible after boiling. B. oldhamii is more widely known as a non-invasive landscaping bamboo.
Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.
In western orissa or Kosal region of India,It is used in almost each and every dishes.Since this region is dominated by the tribal population ,Kardi as Bambbo shoot is called here is believed to be in used from hundred of years.Here KARDI ACHAR (Bamboo shoot pickle) and KARDI BHAJA (Fried bamboo shoot strands)is most famous.
In Assam, India, bamboo shoots are part of the traditional cuisine, It's called Khorisa and Bah Gaj in Assamese.
In Jharkhand, India they are used in curries, and commonly used as a pickle.
In Manipur, India, bamboo shoot is used in a wide variety of dishes - among which are iromba, ooti and kangshu ar eto.
In Nepal, they are used in dishes, which have been well-known in Nepal for centuries. A popular dish is Tama (fermented), with आलु (Potato), बोडी (Beans). An old popular song in Nepali depicts tama as "आलु बोडी तरकारी तामालाई मन पर्ने हाम्रो आमा लाइ" which means, "my mother loves vegetable of recipe containing Potato, Beans, and Tama".
In Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes. It may also be used as the sole vegetable ingredient in pork chop soup.
In Philippine cuisine, they are called "Labong". Two most popular dish for this is the "Ginataang Labong" (labong with coconut milk and chilies) and "Dinengdeng na Labong" (labong in fish bagoong with string beans, saluyot, and tinapa).
The bamboo shoots are used as a special dish during the monsoons(due to seasonal availability) in Coorg(Kodagu) district, Karnataka, India. It is commonly known as Kanile in the local language. It is usually sliced and soaked in water for 2 to 3 days, where the water is drained and replenished with fresh water each day to extricate and remove toxins. It is also used as pickle. It is used as a delicacy by all communities in Coorg.
The Chakmas people of Diyun call the Bamboo shoot as Baajsuri.Bamboo shoots are peeled and cooked with Sidol.Chillies and turmeric are not added as they make it very hot thoughChakmasare recognised for their intake of chillies.It can also be fermented called Midukkiyeh.Pork with Midukkiyeh is one of the favourite dishes of the Chakmas.
In Uganda, bamboo shoots are called Maleya or kamaleya among the Lumasaba tribe along Mt Elgon region in Uganda. Generally, they are called malewa by the rest of Ugandans. Since it is a seasonal crop, it is harvested once a year and preserved by smoking then cooked by soaking. It is then washed, sliced and then boiled. It is eaten in ground nut sauce