Fresh bamboo shoots and shoot fibers are used as foods. Bamboo shoots and fibers are very popular in Asian stir-fry and as pickled condiment. Most important genus for production of edible shoots is Phyllostachys. Bamboo fiber derived food products include bamboo tea, bamboo wine, bamboo vinegar, and charcoal coated dry fruits (Diver 2001). Bamboo fibers are also used for preparation of food packaging mate­rial like cellophane. The nutritive value of bamboo exposes that total carbohydrate content of bamboo leaves decreases throughout the growing season, remains stable for some time and increases during winter. Unlike carbohydrates, crude protein con­tent is high in growing season and is decreased in winter season. The concentration of fiber and proteins make it a good source for feedstock. The bamboo has a potential for winter forage for goats and some other livestock. Bamboo also reduces the expo­sure of livestock animals to gastrointestinal parasites (Halvorson et al. 2011).