LEAF CONCENTRATE (LC) is the name given to a nutritional extract obtained from dark green leaves.

LC is extremely nutritious, consisting of approximately 50% (dry weight) high-quality protein, containing all essential amino acids, together with numerous micronutrients, principally beta-carotene (pro-vitamin A), vitamins B6, B9, E and K, plus iron, calcium and magnesium.  Various anti-nutritional components are largely removed in the production process.

LC is produced by leaf fractionation, a process which consists of mechanically separating the leaf juice from the leaf fibre, heating the juice to over 90 deg C and then separating the resulting green curd - the LC - from the brown whey on which it floats.

The quantity of LC obtained from a given weight of leaves will depend on the production method and leaf type, condition and volume.  Assuming that the leaf type is suitable (e.g. lucerne/alfalfa, cowpea) and that the leaves are young and fresh, 2kg of leaves will provide about 100g of fresh, moist leaf concentrate (50-60% moisture content).  This is enough for a family of four for one day.

[Reference: Combating Micronutrient Deficiencies: Food-Based Approaches (Chapter 18).  FAO, 2011]