Project Report For Banana Leaf Making

Introduction

Project report for Banana Leaf Making is as follows.

Banana leaves are the leaves of the banana plant. They serve a variety of purposes, including ornamentation (as in many Hindu and Buddhist rituals), wrapping, cooking (as in Thai cuisine), and food serving (as in India, the Philippines, Indonesia, Malaysia, and Singapore). Banana leaf, like green tea, are high in polyphenols, especially EGCG.

Banana leaf are massive, broad, elongated, and slightly rounded, with an average length of two metres, a width of half a metre, and 8-12 leaves per tree.

The leaf’ surfaces are waxy, flexible, and glossy, with colours ranging from lime to olive green to dark green. The leaf is divided into two halves by a central midrib that spans the length of the leaf. The leaves are prone to ripping because they lack branching veins. Banana plants also have a pseudostem, which is an artificial stem that resembles a trunk but is composed of several fleshy leaf sheaths that overlap. Banana leaf has a grassy, sweet flavour and is green in colour.

Market potential & Strategy

Despite the fact that they are not edible, banana leaves are useful in the kitchen. It may be utilised in almost every aspect of cooking, including preparation, serving, consumption, and even packaging.

The banana leaf can absorb the fluids of the food, making it ideal for cooking vegetables, fish, and fowl. Although the leaf is not digested, it has a high concentration of antioxidants, which are absorbed by the meal together with the scent of the leaf.


For a long time, the banana leaf has been utilised in cooking. Its use is ingrained in many cultures’ traditions and customs. Despite the fact that leaves are very adaptable, technological advances have resulted in the development of alternate materials (e.g. aluminium foil and parchment paper). The banana leaf is still tossed today, believe it or not.

We didn’t know much about cooking using banana leaves before travelling to Southeast Asia, except the odd fish cooked on the leaf that we ate on beach outings or at a normal restaurant.

We were shocked to see how frequently the banana leaf is still used in everyday foods as soon as we landed in Asia. This covers major metropolitan centres like as Bangkok, Kuala Lumpur, Hanoi, and Jakarta, as well as major Indian cities.

Sample Report

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