Once the leaves are harvested and cleaned, they can either be used fresh in meals or as a dried leaf powder which can be stored and used throughout the year. However, the nutritious leaves are probably underutilized because of their slightly bitter taste to many people. The importance of taste in food acceptance plays a crucial role in determining the success of food and nutrition intervention programs. Acceptance of Moringa as a nutritional supplement is especially likely in cultures already using green leafy plant sources for cooking. In this way, traditional dishes can be substituted or fortified with Moringa. Moreover, diversity along with knowledge of local nutritious food sources can be re-introduced into the diet and culture. As proper cooking methods are indispensable for a good nutrient retention, cooking methods need to be evaluated to ensure that individuals are benefiting from the leaves as expected.
The GIZ global program Food and Nutrition Security, Enhanced Resilience which is financed by the One World – No Hunger initiative is promoting Moringa in many countries in Africa and Asia as an efficient and cost-saving way to enrich people´s diets with necessary mirco- and macro nutrients, thus, creating a future for them through better nutrition.