By georgitte. bamboo. At Saturday, March 16th 2019, 04:35:56 AM.
bamboo supporting poles which are highly required in agriculture or for the selection cutting and processing of gumbo for export this is another community experience that has developed unique processing methods based upon local resources resulting in products with added value it is estimated that the responsible development of a bamboo industry in the region can generate about 10,000 places of employment in the next 10 years in response to the need to find alternatives to timber in the mids of our reality with deforestation and indiscriminate logging the government of the province of pichincha through the Center for learning and technology transfer Samba has developed a scheme of transformation of the material using giant bamboo slats this tactical process achieved impressive results in the form of planks beams boards and more investment in public infrastructure built with bamboo is particularly important and coherent because it directly benefits local producers while adding aesthetic values and identity you bamboo advanced design and construction techniques and the
a raw material into powerful artful and artistic forms of expression you impressive the world s largest bamboo sculptures thousands of small pieces artworks of an Ecuadorian young peasant strand woven bamboo furniture design high-end furniture acoustic and electric guitars you transformation of Andean beer with pepper you high-end design boards and engineered flooring quick riad akan elmer mojo del viento el sonido del agua los colores del sol y la luna le Mysterio de la noche de la vida estoy en la ribera de los ríos des guard and o los casa na lays coup Briand hola sprayed eras adore Nando Ladera z Seema s intone aldo melodias con el viento
off and the surface is scored the shoots are then boiled in a mixture of rice bran and chili peppers for an hour to remove the bitterness takenoko strong vitality gives it a sharp taste so this stuff is crucial for serving delicious talking old hole dishes even though I was never near me I meet over here at it the first dish he makes is takenoko sashimi the takenoko is so fresh it is sweet and soft refreshing to the diners eyes the tuna sashimi inside the shoots tip goes well with takenoko it is dipped in salt to bring out its aroma the roots are also used in a dish called Kagamine II they are simmered with kelp and plenty of dried bonito flakes the bonitos flavor brings out the takenoko savoriness grab like a delicate roll the meat he slices are crunchy takenoko roots are generally hard but prime quality shoots are solved and their roots are full of flavor the next dish uses the tips the chef Julian s the soft inner membrane so diners can enjoy its crispness the takenoko is