What It Is
Waterleaf (Talinum triangulare) is a leafy green vegetable native to West Africa, widely cultivated in Nigeria for its high nutritional value and culinary uses. Known for its succulent stems and slightly tangy leaves, waterleaf is a vital component of many traditional Nigerian soups and stews.
Export Form
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Fresh Waterleaf (properly packed to retain moisture)
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Dried Waterleaf (sun-dried or oven-dried to reduce spoilage during shipment)
Packaging
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Fresh Waterleaf: Packed in food-grade perforated polythene bags, lined cartons, or ventilated crates (5kg–10kg per package)
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Dried Waterleaf: Packed in moisture-proof, vacuum-sealed, or double-layered polyethylene bags (5kg–25kg bags)
Shelf Life
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Fresh: 5–7 days (under cold chain storage conditions)
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Dried: 6–12 months (stored in a cool, dry environment)
Health Benefits
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Rich in vitamins A and C, calcium, and iron
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Contains antioxidants and dietary fiber
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Aids digestion, promotes heart health, and supports blood sugar control
Common Uses
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Ingredient in Nigerian soups such as Edikang Ikong, Afang, and Vegetable Soup
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Cooked with Egusi or Ogbono to add volume and nutrition
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Sometimes juiced or used in herbal medicine
Target Export Markets
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United Kingdom
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United States
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Canada
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Germany
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Netherlands
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Other European countries with high African diaspora populations
Export Requirements
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Phytosanitary certificate
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Plant health inspection report
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Proper sorting, cleaning, and grading
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Compliance with destination country’s food safety and import regulations
HS Code
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0709.99.90.00 – Other fresh or chilled vegetables (can vary slightly by region)
Export Tips
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Use cold chain logistics to preserve freshness during air shipment
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Ensure products are free from soil, pests, and diseases
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Partner with reputable agro-export logistics providers to manage clearance and delivery
