The shoots of ten bamboo species of Bangladesh have been tested in respect to taste, flavour, texture and colour of the edible parts. The shoot colour and shape of each species were described. The weight of outer cover (sheaths) and internal edible portions of shoots are more or less same in most the ten bamboo species. Only three species, Bambusa polymorpha, Melocantia baccifera and Dendrocalaimis longispathns were found to produce shoots with somewhat slight bitter to sweet taste and pleasant flavour a t raw state. Shoots of the remaining seven species B. banibos, B. Longispicidata, B.vidgaris, B. tidda, D. gigaiiteus, Schizostachyum dullooa, Thyrsostachys oliveri possessed varying degree of bitterness or astringency. Fairly acceptable taste and easy availability of shoots of M. baccifera made the species most common bamboo vegetable for the tribal people of Bangladesh.

In all the species shoots production both by number and weight per clump was found to increase in the second and third year, if continuously harvested. However, the shoot production decreased per clump after third to fifth year if the harvesting continued, and after sixth year of continuous harvest some species even stopped shoot production. Continuous harvesting of bamboo shoots has been discouraged and selective harvesting in every year has been advised.