Two consecutive experiments were conducted with the objectives of developing eco-friendly food wrappers with Heliconia leaves. First experiment was conducted to attach narrow leaves of Heliconia bihai together along with the outer packing paper introduce as a user friendly smart bio food wrapper since those are narrow and not in adequate size for wrapping food. Sago solution, gelatin, wheat flour and rice starch solutions were tested as sticking agents to attach leaves. There were twenty

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... tes in each treatment and performances of the product was evaluated using a taste panel comprised of twenty un trained numbers. "Kruskal Wallis H Test" was used to analyze the data as non-parametric test (p>0.05). There were significant differences between the treatments on smell, adherence and overall acceptability up to ten days after the production. Texture and colour showed significant changes after four and six days respectively. It was observed that up to four days of time all the sticking agents gave good results in all the tested parameters. Sago and gelatin solution showed good in all qualities up to six days. Based on the results of first experiment, second experiment was conducted to determine the quality of food wrapped inside the wrappers. Food wrappers prepared with sago and gelatin were compared with Banana leaves as a food wrapper. There were no significant differences (p<0.05) between the tested food wrappers on taste, smell, appearance and overall acceptability. User friendly food wrappers can be produced as two in one (wrapping and packing) wrapper by sticking narrow Heliconia bihai leaves in fairly good size.