Gigantochloa levis

Cultivation Details

Grows reasonably well on a large range of sites, except where the soil is too sandy or too dry^[1]. Five year old plants in a plantation started from cuttings each yielded an average of 9.4 culms around 10.4 metres tall and 11cm in diameter^[1]. The average number of young shoots produced by the plants the plants was around 6, which increased to 10 - 15 in their tenth year^[1]. Bamboos have an interesting method of growth. Each plant produces a number of new stems annually - these stems grow to their maximum height in their first year of growth, subsequent growth in the stem being limited to the production of new side branches and leaves. In the case of some mature tropical species the new stem could be as much as 30 metres tall, with daily increases in height of 30cm or more during their peak growth time. This makes them some of the fastest-growing species in the world^[PFAF]. Bamboos in general are usually monocarpic, living for many years before flowering, then flowering and seeding profusely for a period of 1 - 3 years before usually dying. Bamboos in general are usually monocarpic, living for many years before flowering, then flowering and seeding profusely for a period of 1 - 3 years before usually dying. This pattern can vary - sometimes flowering is sporadic, with plants flowering annually and not dying; at other times it is gregarious with all the plants in a specific species coming into flower at the same time. Flowering in this species occurs over many months in a fertile clump, in one to several or all culms. After flowering, culms senesce, but sometimes clumps can regenerate from the rhizome^[1]. Young shoots for food can be harvested 7 - 15 days after emergence. Whereas younger shoots have less protein and fat and more iron, they also have much less crude fibre per 100 g edible portion. Because the best texture in shoots is present just one week after emergence, that may also be the best time to harvest^[1]. Culms of about a year old can be harvested for making handicrafts, but only culms of at least 3 years old should be taken for construction purposes^[1]. It has been estimated that a clump should only be harvested 5 - 8 years after planting, and not more than 60% of all standing mature culms should be harvested from any clump per year^[1]. The harvested culms apparently are more durable and resistant to insect and fungal attack if they have been immersed in water for about 60 days. In some cases in the Philippines, prior to use, culms are sun-dried (for 4 weeks or more) or kiln-dried (for about 9 days) and then subjected to curing with smoke or painted with slaked lime ("whitewashing""). Another method of traditional curing is to leave the branches and leaves on a harvested culm for some time, which is said to reduce the amount of moisture and starch in the culm via transpiration through the leaves^[1].