Bat Do bamboo shoots: Loved in Japan, little known in Viet Nam

An abundance of purchasing, preliminary processing, and exporting enterprises

On the hillsides of many localities in the old Yen Bai and Lao Cai provinces (now merged into present-day Lao Cai), a special agricultural product has quietly embarked on an impressive journey abroad. It is the Bat Do bamboo shoot, known for its large bulbs, thin skins, thick flesh, and unique crispiness and sweet flavor. However, a paradox has persisted for decades: while international diners enjoy delicacies from processed shoots, in their homeland, this product is still mainly known through rustic pickled or chili-fermented dishes. The dream of building deep-processing factories to bring ready-to-eat, made-in-Viet Nam Bat Do bamboo shoot products to local consumers remains unfinished.

in communes such as Quy Mong, Hung Khanh, Luong Thinh, Dong Cuong, Yen Thanh, Van Ban, and Muong Lai. OF this, over 5,000 ha are in a stable production stage, providing tens of thousands of tons of fresh bamboo shoots annually.

From the early days, local authorities identified the importance of attracting enterprises to invest in processing plants and sign underwriting contracts to avoid the “good harvest, low price; high price, bad harvest” cycle that has plagued other crops.

Thanks to this approach, the Bat Do bamboo shoot market in Lao Cai has thrived in recent years, with the participation of major enterprises such as Yen Thanh Joint Stock Company, Van Dat Co., Ltd., and particularly Yamazaki Viet Nam Co., Ltd., a Japanese-invested firm. These companies not only buy raw materials but also build close partnerships with cooperatives and farmers, forming a professional supply chain.

According to Nguyen Kien Dinh, Director of Yamazaki Viet Nam Co., Ltd., the company mainly serves the traditional Japanese market. The process begins as soon as bamboo shoots are harvested on the hills. After purchase, the shoots are cleaned, then fermented with biological enzymes for about two months. After that, Yamazaki Viet Nam produces semi-finished goods according to orders.

The finished products are semi-processed bamboo shoots, usually shredded and packed into 18-kg cartons. These are exported directly to Japan, where Yamazaky’s partners further process them into ready-to-eat dishes that match Japanese tastes and preferences. The company’s export revenue has steadily increased, from VND 26 billion in 2024 to an estimated VND 30 billion this year.

Tran Huu Thanh, Production Manager at Van Dat Co., Ltd., who has been involved with Bat Do bamboo shoot since its early days, said, “Markets like Japan and Taiwan have a keen sense of taste. They choose Bat Do bamboo shoots because people cannot use chemicals or pesticides on these plants, and only a small amount of organic fertilizer is absorbable. Essentially, it’s a naturally clean vegetable.”

Lack of deep-processing plants for the domestic market

While Bat Do bamboo shoots have found strong export momentum, their story in the domestic market remains subdued. Tens of thousands of tons are exported each year, but most Vietnamese consumers, even those in big cities, have never seen or tasted them. When they do, it’s usually in simple forms such as boiled or pickled bamboo sold at local markets.

The absence of deep-processing facilities serving domestic demand has left a significant gap. While consumers in Japan and Taiwan can easily buy convenient, ready-to-eat packs made from the same bamboo shoots of Lao Cai’s hills, Vietnamese consumers still lack access to such products. As a result, the added value of this crop remains largely unexploited at home.

To understand this paradox, we must look back nearly 20 years. Bat Do bamboo was first trial-planted in 2003, but just two years later, farmers faced a crisis — bamboo shoots sprouted everywhere, but no one bought them. Many households became discouraged and considered cutting them down.

At that critical time, Van Dat Co., Ltd. emerged as a “savior.” The company saw potential not in the domestic market but in strict export markets. It partnered with local authorities and farmers to establish a sustainable linkage model.

Thanh recalled that the company committed to underwrite all the shoots farmers produced throughout the season, from the beginning to the end of October. With stable buyers, farmers no longer worried about unsold products. Gradually, they realized that bamboo shoots brought profit and stable income. The company benefited from exports. Both sides prospered and built a strong partnership.

The company is now planning to build a new processing plant on a 2-ha site in one of Lao Cai province’s industrial zones. The facility will include separate areas for storage, boiling, and deep processing. Instead of transporting bamboo shoots to Hai Duong for preliminary processing before export, all steps will be completed locally, with direct exports from Lao Cai. This will not only reduce costs and increase efficiency but also open a new chapter for Bat Do bamboo shoots.

To ensure stable raw material supplies for both export and potential domestic production, the company plans to strengthen its partnerships with farmers, encouraging them to expand cultivation areas, as market demand remains strong. Beyond Japan and Taiwan, countries like Singapore are also starting to take notice of this rich bamboo-growing region.