Manipur Soidon (Small Bamboo Shoots)

Manipur Soibum

• More than 2 years of fermentation
• With technical Support Research & Development by Central Agricultural University (CAU)

Manipur Soibum is manufactured by Apunba Imagi Machasing (AIMS), Manipur and It was supported by North East Cane and Bamboo Development Council (NECBDC), Guwahati under North Eastern Council, Ministry of DoNER, Government of India with technical Support Research & Development by Central Agricultural University (CAU), Imphal and TMH Green Private Limited, a Japan Based Company. Bamboo Shoot is a new superfood. Bamboo shoots not only add variety and flavour to a dish; there are many health benefits as well. Bamboo shoots are very low in calories and rich in edible fibre. Help in weight loss. Because of their high dietary fibre content, even stubborn constipation can be cured. It also helps in good digestion and boosting the immune system. Bamboo shoots are rich in potassium. They keep cholesterol levels in check as well as prevent colon cancer. Potassium is also good for lowering and maintaining blood pressure. They are a good source of lignans and other antioxidants which have anti-cancer, anti- bacterial, anti-fungal and anti-viral properties. Besides being a good source of selenium, bamboo shoots have 17 amino acids and plenty of minerals including calcium, magnesium, phosphorus, potassium, sodium (very high in sodium content), copper, manganese, selenium and iron. Juice of tender bamboo shoots is used to clear maggot infested wounds, sores and ulcers. Bamboo shoots are good for respiratory problems, menstrual disorders and threadworms. 

The major communities residing in Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, Arunachal Pradesh and Tripura including Ahom, Bodo, Karbi, Rabha, Bengali (Assam); Monpa, Memba, Nishi, Aka, Adi, Apatani (Arunachal Pradesh); Meetei, Naga, Kuki, Meetei Pangal, Nepali (Manipur); Khasi, Garo, Jaintia, Gorkha (Meghalaya);Angami, Sema, Lotha,
Konyak, Ao, Phom, Chakhesang (Nagaland); Gorkha, Nepali, Lepcha, Bhutia, Tibetan (Sikkim); Reang, Noatia, Halam, Chakma, Lushai, Bengali (Tripura) and Hrangkhol, Lushai, Pawi, Lakher (Mizoram) consume fermented bamboo shoots in different forms. Some traditional fermented shoot popularly consumed are soibum, soidon, soijim,
bastangapani, ekhung, hirring, bastangapani, eup and mesu. The tender shoots of Bambusa nutans, Bambusa pallida, Bambusa polymorpha, Bambusa balcooa, Bambusa tulda, Bambusa nana, Bambusa arundinacea, Dendrocalamus hamiltonii, Dendrocalamus giganteus, Melocanna bambusoides, Chimonobambusa hookeriana, Teinostachyum wightii are commonly used for production of fermented bamboo shoots.

Source: worldbamboo.net