Bamboo Harvest and Selection

Only mature bamboo culms over 3 years old are harvested. As at this age bamboo shows reduced shrinkage and cracking when dried and improved natural strength.

Each cut culm is visually assessed and selected for straightness, thickness and node spacing. Sections unsuitable for structural use are made into smaller diameter poles or mats for minimal waste.

Preparation and Puncturing

After harvesting bamboo is cut to required lengths. Side branches are removed and all internal nodes are punctured.

Because bamboo has a naturally water resistant outer skin, preservatives cannot penetrate from the outside. So opening the nodes allows water and treatment solutions to the fibres from within.

Water Soaking and Preservation

At our processing facility, fresh bamboo is submerged directly into water without any delay or transport, ensuring the poles do not dry out first. The bamboo is soaked in flowing water for a minimum of 3 weeks. This naturally removes sugars and starches and begins a natural fermentation process.

After soaking, the poles are then treated with a low concentration borax solution, a mineral preservative. This step strengthens the bamboo’s resistance to insects and fungal attack.

Drying and Seasoning

After treatment bamboo is air dried under cover in a well ventilated shaded area to prevent cracking. Poles are propped to allow airflow.

Drying time varies depending on diameter and climate. Properly dried bamboo becomes lighter and more durable, making it suitable for use in construction.

Storage and Use

Seasoned bamboo is stored under cover and organised by size. From here it is ready for community building projects or small scale supply.