Banana leaf preservation process

A process to preserve musa spp leaves comprising the following steps:

• (a) roasting banana leaves, by exposing the leaf to a temperature between 280° C. to 320° C. for 0.5 to 1.0 second;
• (b) deveining the banana leaf by identifying a main vein of the banana leaf and making a cut, on both sides of the main vein and along a length until blades of the banana leaf are freed;
• (c) eliminating foreign matter and/or microorganisms and parts of the banana leaf that present any undesirable defects in texture, color, or deformations, and then washing the leaves with a soapy water solution, subsequently the leaf is immersed in a disinfectant for a period of between 5 and 10 minutes;
• (d) cutting and weighing the banana leaf into fragments or section of a desired size;
• and weigh to obtain a desired weight amount;
• (e) packaging the banana leaf in barrier media to contain them;
• and
• (f) freezing the packaged banana leaf at an average temperature of −18° C. until use.