Abstract

This study discusses betel leaf export and import, nutraceutical characteristics,
development, and usage (waste minimization) in many businesses, particularly the food
industry. Piper betel L. is the scientific name for the betel plant, which is also known as
paan in India. Bangla & Satchi, Mitha, and other species are cultivated in West Bengal. In
India, traditional methods are used to cultivate betel leaves on 50,000 acres, with an
annual production worth Rs. 9000 million. Betel leaves are nutrient-dense, with a high
concentration of vitamins and minerals. Diastase and catalase are among the enzymes
found in the leaves. It has a substantial amount of all of the essential amino acids.
Numerous antioxidants, flavonoids, tannins, alkaloids, saponins, and other compounds
can be found in these leaves. Color or betel oil extraction has been shown to be extremely
advantageous to one's health. It can even be considered a nutraceutical. Betel leaves as a
whole are an excellent food item; however, betel bioactive has the potential to expand its
application in a variety of meals because to its numerous health advantages. Betel leaves
worth millions of rupees are either sold for a low price or go unused. Betel leaves have
been used in a variety of culinary products due to their health benefits, and the goods are
chemically stable and taste good. As a result, a well-coordinated effort by farmers, dealers,
scientists, innovators, bureaucrats, and policymakers is needed to strengthen the national
economy and create jobs by properly exploiting this green gold