Processing of bamboo shoots is essential due to their seasonal availability and its short shelf-life of three to four days following harvesting. Appropriate methods for processing shoots need to be devised for long-term usage and storage. Moreover, the processing of young raw shoots is also essential to remove cyanogen toxicity and other anti-nutrients including glucosinolates, oxalates, phytates, saponins and tannins. Since ancient times, people in many countries have developed their own techniques and methods for processing. Traditional methods of processing for reducing cyanide content and for long-term preservation of shoots include soaking in water, sun-drying, boiling and fermentation. To overcome the limitations of traditional methods, modern methods of processing were developed, such as solar-drying, microwave-drying, convective tray-drying, freeze-drying and osmotic dehydration. Although processing reduces anti-nutrients and increases the shelf-life of the shoots, it also affects the content of nutrients, phenols, phytosterols and dietary fibres. This chapter discusses the processing methods both traditional and conventional and their effects on the quality of the shoots.