The authors tested eight different methods of processing cassava leaves, the results are as following: Drying cassava leaves by electronic power (oven, electric oven), has more advantages such as: less time to dry, less loss of nutrients and carotene, most decrease in toxin HCN. However, in current condition of Vietnam, this method may not be widely applicable. Cutting leaves into small pieces, specially soaking them into water before drying significantly reduces drying time, better conserves nutrients and carotene and eliminates more toxins than the other methods. Therefore, this method should be applied in the production of cassava leaf meal. Nutrients and carotene decrease rapidly during storage. After 6 months of storage, protein, lipids and p-carotene decrease 20.00 percent, 27.00 percent and 88.00 percent respectively. Therefore, cassava leaf meal should be used immediately after processing and not being stored for too long.