Overlooked leaves

Grape leaves are used in mediterranean countries in stuffed and steamed dishes. It is often disputed as to where this dish originated from. However conventional wisdom traces it back to Greece. It was and is known as dolmades.
It is also eaten in Turkey, Armenia, Azerbaijan, Iran and in Arab nations.
They were used 6000 years ago as medicines to stop bleeding and pain, to treat sore throats and had various antioxidant properties.

IN BANGALORE:
In Bangalore, there are plenty of fields growing grapes, especially on the way to Doddaballapur. Fields growing these use the fruits for eating, salads and most of them for making wine. So what's neglected are the leaves especially when they can be used to make dolma or medicines.
If popularized, creates a boom to the vineyards as the leaves are sold in addition, without investing much of capital. People get to eat something new as the grape leaves can be steamed in salt water and eaten with rice. Not much preparation!
Grape leaves contain a lot of Vitamin C and Vitamin A, but on many occasions, pesticides are sprayed in the vineyards, especially on the leaves, if those are eaten you'd lose the Vitamin A and C you already own.
The good thing about grape leaves is that they do not get dried so easily. If preserved, they can be preserved for over a year.

SWOT:
Strength: A lot of benefits, room for optimism
Weakness: Brief contradicts itself, one hand can act beneficial, but on the other....
Opportunity: Gives rise to a new cash crop to be used in a different way
Threat: Seasonal, grape leaves are nice and tender only in spring