Research on leaf protein and its applications

Summary: Leaves are, potentially, the most abundant source of protein. This source can be most simply and immediately exploited by popularising green vegetables. When vegetable consumption is accepted, protein extracted from leaves should be used as a supplementary protein concentrate - especially in wet tropical regions. Leaf protein can be made from vegetable discards. When made from forage crops, the protein yield per hectare and year is greater than that of any other form of agriculture. The methods are well-adapted for use on small as well as a large scale. Leaf protein is nutritionally better than any seed protein, as good as fish though not as good as milk, and it is a useful source of beta-carotene. The fibre residue is an easily conserved fodder, and yeasts and other microorganism can be grown on the soluble non-protein lead components.