STEVIA

Stevia is the only natural sweetener available in the market. Stevia

is a south american native sweetener plant of sunflower family. It
is used for sweetening for centuries in Paraguay and has been in use
since last 400 years across the world. It is the only sweetener which
does not have any side effect.
It reduces the calories from your food which make it a suitable
replacement of sugar for calorie concious as well diabetic people. It
is also being found by people that the regular use of stevia helps in
reactivating the insulin secreting cells in pencreas. The raw stevia
leaves are around 35 - 40 times sweeter than sugar, stevia extract are
sweet upto 300 times of ordinary sugar. The stevia is safest low
calorie sweetener without any side effect. Stevia and steavia powder
extract are marketed in many countries across the globes.
Stevia is also useful in lowering blood sugar and it reduces the tooth
cavity hence it can be used in tooth pastes in place of sugar to avoid
tooth decay. Stevia leaf powder can be used as a face pack with rose
water as it possesses great anti wrinkle qualities in it. Other than
this stevia and its extract can be used in any and every place where
one require sweetening and the good thing is that it does not have
any side effect and is perfectly safe.
All the magic and goodness of nature fuse together in the form of a
miracle called Stevia. A part of the Chrysanthemum plant genus,
Stevia is chemically known as Stevia Rebaudiana Bertoni. This
marvelous herb is a naturally occurring herbal non-toxic sweetener
with zero calories and absolutely no carbohydrates.

Constantly used by ancient civilizations and wise men across the

globe, the wondrous Stevia plant is a natural sweetener and has been
known to cure a number of ailments like fever, stomatitis,
headaches, asthma, thirst, tuberculosis and caries of the teeth.
• Guilt-Free Goodness of Stevia:

• Zero Calories and no Carbohydrates

• Natural sweetener that lacks any chemical components

• Known to cure varied ailments

• Completely natural herbal sweetener

• Great alternative for sugar and safe for diabetics and the
health conscious

Stevia as a herb has a long history to

present. It is one such untapped nature’s
wonder which has the potential to alter the
sugar dynamics of the world. However due
to negligence, power equations, pulls &
pressures, it has never been duly highlighted
as a mass consumerist product despite it’s
tried and tested good effects for mankind. So Sweet, pioneer of
Indian Stevia makes an attempt to piece together a history of Stevia
in all its glory.

Stevia: The Herb

Stevia is a genus of about 240 species of herbs and shrubs in the
sunflower family (Asteraceae), native to subtropical and tropical
South America and Central America. The species Stevia rebaudiana,
commonly known as sweetleaf, sweet leaf, sugarleaf, or simply
Stevia, is widely grown for its sweet leaves. As a sweetener and
sugar substitute, stevia's taste has a slower onset and longer duration
than that of sugar.

Stevia vis-à-vis Sugar

With its extracts having up to 300 times the sweetness of sugar,

stevia has garnered attention with the rise in demand for low-
carbohydrate, low-sugar food alternatives.

Earliest Use

For centuries, the Guaraní tribes of Paraguay and Brazil used stevia,
which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba
mate and medicinal teas for treating heartburn and other ailments.

Discovery

In 1899, The Swiss botanist Moisés Santiago Bertoni first described

the plant and the sweet taste in detail. But only limited research was
conducted on the topic, until in 1931, two French chemists isolated
the glycosides, namely ‘Stevioside’ and ‘Rebaudioside’ that give
Stevia its sweet taste.

Prominence

During WW II, sugar shortages prompted England to begin

investigation of stevia for use as a sweetener. Cultivation began
under the direction of the Royal Botanical Gardens at Kew, but the
project was abandoned in the aftermath of the war. Japan began
cultivating stevia in hothouses in the 1950's. By the 1970's, Japan
started using stevia commercially and today, they are the biggest
users of the extract, which has captured 50% of Japan's sweetener
industry.

Stevia Benefits
While Stevia is very popular as a natural sweetener, few people
would know of its miraculous healing properties in the treatment
and control of a host of common diseases. It is especially useful in
the treatment and management of diabetes and hypertension (blood
pressure) and is well known as a plaque retardant. Please read on for
more detailed information and do feel free to write in to us should
you have any questions.
Stevia - Preventive Control for Diabetes:

According to WHO, about 300 million people will suffer from

diabetes by 2025. Studies reveal that about 2 people in the world are
affected with diabetes every 10 seconds with India leading the way
as the diabetic capital of the world.

The ailment of diabetes is caused when body does not produce or

properly utilize the insulin produced. Consequently causing
gangrene, amputation, adult blindness and end-stage renal disease
(ESRD), diabetes is responsible for affecting the lives of millions of
people around the world. Diabetes mellitus is categorized by
regularly high levels of blood glucose (sugar) in the human body.
The body has to be able to sustain the blood glucose levels in a
narrow range, which is done by the elements of insulin and
glucagon. The continually high levels of sugar in the body can cause
kidney failure, cardiovascular problems and neuropathy.

The ever increasing endemic of diabetes can be controlled by the

incredible Stevia plant. Research conducted by Dutch and Japanese
scientists in 2003 have revealed that continuous intake of Stevia,
induces the beta cells of pancreas to produce more insulin. This in
turn reduces the dependence on oral as well as injectable insulin and
controls diabetes.

Stevia – Improving Tooth Care

Sugar rich products have become a way of life and over the years
have permeated all levels of the food processing industry. However
sugar is responsible for teeth decay and in highly concentrated
forms reduces the effects of other herbal elements. The naturally
occurring Stevia plant is 250 to 300 times sweeter than sugar and
possesses anti-bacterial properties that removes plaque while
improving the overall condition of the teeth. The remarkable
characteristics of Stevia make it ideal for use in toothpastes and
dental powders as well as an alternative for sugar in food products.

Stevia – Reducing Hypertension

A creation of remarkable natural components, the Stevia herb

possesses the capacity to cure a range of ailments and keep health
problems at bay. Diabetics have been known to suffer from
hypertension which in turn further aggravates the decline of health.
The extraordinary healing trait of the Stevia plant enables it to treat
chronic hypertension and improve overall health.

Stevia – Universal Tonic

Stevia leaves when dried contain numerous vitamins and trace

elements like Selenium, Cobalt and Chromium. These elements are
powerful antioxidants and improve overall health.

As a Digestive Supplement:

The indigenous people of Paraguay have used Stevia for centuries

for improving digestive and intestinal functions. Capable of calming
the stomach when upset, Stevia also assists in a swifter recovery
from minor disorders.

For Skin Care:

The incredible antiseptic properties of Stevia allow it to be used on

the skin as well. Protecting the skin against ageing, Stevia also
removes acne and protects the human skin from various other skin
problems. The antibacterial property of the Stevia plant makes it
extremely efficient for treating cuts as it accelerates the healing
period while simultaneously destroying the harmful bacteria.

For Reducing Weight:

Apart from having zero calories, the incredible trait of Stevia to
reduce hunger pangs and satiate sooner enables it to aid the weight
reduction process. The natural composition of Stevia makes it an
ideal tonic for reducing weight.

Controlling Addictions:

According to some research on Stevia, the all natural Stevia plant

and its extracts reduce the yearning for tobacco and its products
along with alcohol and greasy food products.

Antimicrobial Property:

The anti-microbial trait of the Stevia plant enables it to hinder the

reproduction of harmful bacteria along with a host of other highly
contagious organisms that spur various health problems. Continual
usage of Stevia results in diminished occurrences of cold and flu.

As a probable Cardio Tonic:

Though the tests and research on Stevia is an ongoing process,

certain studies indicate that Stevia could be extremely effective in
strengthening the cardio vascular system of the human body.

Stevia’s other Multi-functional Healing Properties:

• It kills fungi and viruses

• Reduces inflammation

• Enhances energy and mental activity

• Removes dandruff and allows the hair to retain its natural colour

• Improves glucose tolerance levels and diminishes glucose

absorption

• Non-glycemic

• pH stable (3-9)

• Completely safe for use by children

Stevia and Diabetes

Nearly 24 million Americans have diabetes, an
increase of over 3 million in just two years. That
translates to about 8% of the U.S. population that is
affected mainly with Type 2 diabetes. Even more
alarming, roughly 57 million people are pre-diabetic,
a condition where blood glucose levels are higher than
normal but not yet to be classified as diabetic.
Diabetes is a disease wherein the body does not
produce or use insulin properly. Type 1 Diabetes is
when the body does not produce insulin, the hormone
needed to convert sugar (or glucose) and starches
into energy for use. Type 2 Diabetes, the most
common form, is when the body does not produce
enough insulin. Type 2 Diabetes is worsened by
obesity, lack of exercise and a poor diet. There are no
known cures for diabetes.
Voluminous studies have linked diabetes and heart
disease and its attendant complications such as stoke,
hypertension, high cholesterol and heart attacks. The
most severe complications also include blindness,
kidney failure, nervous system damage, lower limb
amputations and diabetic coma.
This social epidemic also carries a heavy economic
burden. The American Diabetes Association reported
that as of 2007, the total annual economic cost of
diabetes was estimated at $174 billion. Medical
expenditures were estimated at $116 billion, including
$27 billion for direct diabetes care and $58 billion for
complications arising from diabetes. A person with
diabetes spends $13,243 yearly in health expenses to
manage this disease.
Despite the daunting statistics, diabetes is
preventable or can be delayed. The single greatest
factor that can prevent the onset of diabetes is
lifestyle modification. That means people who lose
weight, exercise regularly, and maintain a proper diet
can delay or even prevent the onset of diabetes.
The key to managing diabetes is control of blood
sugar, or glucose levels. Controlling what the body
takes in can have a significant effect in regulating the
blood sugar. The latest research shows that
carbohydrates affect blood sugar levels the same
way. So it is not the type of sugar per se, but the
number of carbohydrates in the food that matters.
It is not a sin to crave for sweets. The practical
solution for diabetics is to use calorie-free sugar
substitutes that contain no carbohydrates. Calorie and
carbohydrate-free sugar substitutes will not raise
blood glucose levels. Artificial sweeteners help people
regulate sugar intake by metabolizing energy more
slowly, ensuring more stable blood glucose levels.
However, despite containing artificial sweeteners or a
“Sugar-free” seal, some foods can still affect blood
glucose because of other carbohydrates in the food.
Studies have shown that artificial sugar substitutes
may also disrupt with the brain’s ability to discern
sweetness and calories. These sugar substitutes
interfere by making the body unable to count calories
based on sweetness, thus making people more likely
to overindulge. So, ironically, artificial sweeteners
could be helping obese people gain more weight.
Of all the natural sugar substitutes, the South
American herb stevia presents the best case against
artificial sweeteners. First, it is natural, native to
Paraguay and used by the Guaraní Indians as a
natural sweetener for centuries. Now, stevia is
cultivated in Central and South America, Mexico and
East Asia including China. Second, over 200 extensive
studies have been conducted on this herbal sweetener
attesting to its safety, non-toxicity and ability in
managing diabetes.

Private Labeling

Stevia has recently been approved by the USFDA and many other
countries as a safe for human consumption. This has led to a 400%
growth in sales in a single year in the US. Stevia is poised to
become a US$ 1 billion industry (Rs. 5000 crores) by 2011. Stevia
is the sweetener of the future and since for the first time there is a
natural zero calorie alternative to sugar, health consciousness and
awareness is at an all time high. If you are in the food business or
would like to be in one, this is the time to make your move. Stevia
will see a flurry of brands in the market place fighting for a share of
consumer mindshare. You should not be left behind. Think of an
innovative brand name and leave the production worries to us. We
are the biggest and the best in this business. Please read the range of
products that we currently have. This list is by no means exhaustive
since we are continually researching on more products.

Our Products:
a) Stevia Sachets (25, 50 and 100 in a box)
eetness: Each sachet (3.4 cals) is
equivalent in sweetness to 2 teaspoons of
sugar (40 cals).

Dissolution Time: Dissolves very

quickly and leaves no residue.

Usage: Easy to dispense, it is ideal for

hot/cold beverages and for baking and
cooking.

Packing and printing: Packed in food

grade poly glassine sachets, printed in
up to 4 colours, packed in a 300 GSM
ITC Board outer box, printed on the
outside

Minimum Order Quantity: 100,000

sachets
b) Stevia Tablets (100, 200 and 300 in a
dispenser)
Content: Blend of the highest quality
Reb A (stevia extract) and lactose and
other excipients.

Sweetness: Each tablet (0.1 cals) is

equivalent in sweetness to 1 teaspoon of
sugar (20 cals).

Dissolution Time (DT): The lowest in

the industry, max 60 seconds in hot
beverages and 120 seconds in cold
beverages.

Usage: Easy to dispense, it is ideal for

hot/cold beverages and for baking and
cooking.

Packaging: The tablets are packed in

a good quality food grade HDPE
dispenser that is sealed within the blister
on a high quality blister card.
 • Minimum Order Quantity: 500,000
tablets

•
C) Pure Extract (10 gm & 25 gm)
Content: Pure Stevia or Reb A extract

Sweetness: in case of Stevia, it is

100-150 times sweeter than sugar. And
in case of Reb A, it is 300 times sweeter
than sugar.

Usage: mainly used for cooking and

baking.

Packaging: The extract powder is

packed and sealed in virgin plastic high
density polyethylene (HDPE) bottles.

Minimum Order Quantity: 50 bottles

d) Spoonable Stevia
Content: Blend of the highest quality
Reb A (stevia extract) and Erythritol or
Lactose

Sweetness: It is granulated like sugar

and has a 2:1 sweetness ratio to sugar.

Dissolution Time: Dissolves very

quickly and leaves no residue

Usage: It has less than 1 Calorie and

less than 1 Carbohydrate per serving
making it safe for diabetics and may be
used in hot or cold liquids, sprinkled on
cereals and fruit, or in any way that you
wish to use.

Packaging: The extract powder is

packed and sealed in virgin plastic high
density polyethylene (HDPE) bottles.

• Minimum Order Quantity: 250 kgs

STEVIA FARMING AND REQUIRED CONDITION

Stevia farming is not a very tough job as in it can grow almost any
where in suitable conditions. It is a herb which can be grown in your
backyard or even in your kitchen. But growing stevia commercially
requires a good care for maximum yield and better quality which
fetches you a good price in market. There a few important things
you need to keep in mind which doing stevia farming in your farm.
Temparature
Stevia flourishes most in a temperature ranging between 10 to 35
Degree Cg. For temperature going above 35 dg one need to use
micro sprinklers to control the temperature.

Soil Type
The suitable soil for stevia plantation is red soil and sandy loam type
of soil. As stevia requires a lot of irrigation in high temperature days
and stevia being very sensitive to water logging, one need to make
sure that the land should not hold water as that may work against a
good stevia crop. Also the land preparation is done and beds are
raised for stevia farming so as water logging do not take place.

Water Availability and Type

As Stevia requires a good temperature control and irrigation, one
need to make sure that water is available in abudance for stevia
farming. since the irrigation is done in beds and water goes away
soon one need to make sure that the water goes to water harvesting
well or borewell so as to conserve water.
The Ph level of water is also very important and it should be in a
range of 6-7 for the best yield and long life of the plantation.
Planting Material
Stevia can be grown using seeds, cutting, and tissue cultured stems. It is
ok to use stevia seeds if you are growing the stevia for personal use in
your garden. But for commercial purposes one should go for tissue
cultured stevia stems as they give highest yield are in general have better
quality. Although they are a bit costlier but the stevia leaves output
justifies the cost.
Also it is helpful for selling the dried leaves due to buy back facility for
stevia leaves provided by the plant supplier. If you want to try and learn
on a smaller spaces then you may use the cutting from the plants to
further propagate it. Please keep in mind that selection of planting
material is crucial for successful commercial cultivation of stevia.

Stevia and Your Helath

While Obesity and Diabetes is increasing at alarming rate across the
world, it is becoming a big concern due to other problems which are
getting created due to these two. The problems and side effects of the
commercially available artificial chemical sweetner is another big
concern which is increasing day by day as more and more poeple have
started using this artificial sweeteners. Stevia is the best and safest
product for a healthy, happy and sweet lifestyle. Stevia is a low calorie
Natural sweetener.

With its extracts having up to 300 times the sweetness of sugar, stevia
has garnered attention with the rise in demand for low-carbohydrate,
low-sugar food alternatives. Medical research has also shown possible
benefits of stevia in treating obesity and high blood pressure. Because
stevia has a negligible effect on blood glucose, it is attractive as a natural
sweetener to people on carbohydrate-controlled diets.

Comparison of stevia with other sweetener

Stevia, Sugar & Other Sweeteners Comparison Chart

ARTICALS ON STEVIA

A Natural Sweetener That's Also Calorie-Free

This is a Tale of Two Sweeteners, full of sound and fury,

signifying that the FDA has sold you and your kids to the drug
companies again, and you are unwitting receptacles of a
sweetener that has obvious toxicity. The FDA has blocked the
use of a natural sweetener that is totally safe.
If you drink diet sodas or add Equal or NutraSweet to your
coffee, listen up. These sweeteners contain aspartame, which
was first approved by the FDA in 1974. That approval was
rescinded because of two studies showing that the substance
caused brain tumors in laboratory animals.
These studies were never refuted, and the additive was
approved in spite of these studies, in 1981, and for soft drinks
in 1983. According to National Cancer Institute data, there
was an alarming jump in the incidence of brain tumors in 1983
- 1987. The estimated annual percent change (EAPC) rose
from 2.1% to 8.1% in males, and from 2.1% to 11.7% in
females. This could be related to the consumption of
aspartame-sweetened products.
Aspartame has both potential and real toxicities. My associate
editor, Jane Heimlich, wrote about the effects of aspartame in
the January 1993 Health & Healing, and I have suggested
alternative natural sweeteners such as Sucanat and honey.
However, there is a natural, non-caloric sweetener that is
totally safe - stevia.
Try a Natural, Non-Toxic, Calorie-Free Sweetener
Stevia is an herb that has been used as a sweetener in South
America for hundreds of years. It is calorie - free, and the
powdered concentrate is 300 times sweeter than sugar.
Stevia is widely used all over the world. In Japan, for
example, it claims 41% of the sweetener market, including
sugar, and was used in Japanese Diet Coke until the
company replaced it with aspartame to "standardize"
worldwide. There have not been any reports of toxicity with
stevia, which is consumed by millions of people daily.
The Scary Truth About Aspartame
Not so with aspartame sweeteners, such as NutraSweet and
Equal. As of February 1994, 6,888 cases of adverse reactions
had been reported to the FDA. In fact, more than 75% of all
non-drug complaints to the FDA are about aspartame. These
complaints include headaches, dizziness, mood changed,
numbness, vomiting or nausea, muscle cramps and spasms,
and abdominal pain and cramps. There are also sizable
numbers reporting vision changed, joint pains, skin lesions,
memory loss, and seizures. Five deaths were reported to the
FDA prior to 1987 as possibly attributed to aspartame. This is
only a small fraction of the actual adverse reactions caused
by aspartame. Most people would not associate the problem
with it, and even if they did, only a small fraction of people or
doctors would take the time to report it to the FDA. I estimate
that for every reported adverse reaction, 10 to 100 go
unrecognized or unreported, which would bring the number to
70,000 to 700,000 cases.
Ralph G. Walton, M.D., Chairman of the Center of Behavioral
Medicine of the Western Reserve Care System, has
published accounts of how the excitatory characteristics of
aspartame could lower the threshold for and even cause
seizures, mania, depression, or other psychological or central
nervous system disorders. In one study, he demonstrated that
people with a history of mood disorders had a significantly
higher number of adverse reactions to aspartame than those
with no such history. He estimated that considering everything
that the substance could do, about 35% of the population is
vulnerable to an adverse reaction to aspartame.
Even though many of these reports are anecdotal, they are
quite credible, given the chemistry of aspartame. Brain/mood
symptoms brought on by aspartame could easily be caused
by the changes in brain chemistry triggered by elevated
phenylalanine.
There have been numerous studies showing aspartame's
safety. My complaint with these is that the studies used
aspartame capsules rather than the commonly used form of
aspartame mixed and stored in food.
"Wood Alcohol" in Your Food
Even more significant, perhaps, is the role of methanol or
methyl alcohol (also called "wood alcohol"), which makes up
10% of aspartame. The methanol is further broken down into
formaldehyde (a known carcinogen), formic acid (a poison
excreted by ants) and diketopiperazine (DKP, which causes
brain tumors). Absorption of methanol is hastened if
aspartame has broken down, as it does when it is heated,
used in hot drinks or decomposed during prolonged storage.
In Israel, people are warned not to consume large quantities
of aspartame, and not to store products containing it in the
heat. Incredibly, the FDA recently approved aspartame for
baked goods!
Methanol is specifically toxic to the optic nerve, and caused
blindness in people who drank "bootlegged" whiskey that
contained it. The poisoning effects of taking methanol are
cumulative.
A pilot, George E. Leighton, experienced such sever blurred
vision while flying that he couldn't even read the instrument
panel and barely averted a crash landing. This occurred two
hours after he inadvertently drank two cups of aspartame-
sweetened hot chocolate. He has consumed no aspartame
since, nor has he had any blurred vision. Other pilots had
seizures which they are convinced were caused by
aspartame, and have lost their licenses as a result.
How Stevia Got Stonewalled by the FDA
Stevia, on the other had, is not only non-toxic, but has several
traditional medicinal uses. The Indian tribes of South America
have used it as a digestive aid, and have also applied it
topically for years to help wound-healing. Recent clinical
studies have shown it can increase glucose tolerance and
decrease blood sugar levels.
Of the two sweeteners, stevia wins hands down for safety.
Yet your children guzzle excitatory chemicals laced with
methanol.
Stevia gained popularity in this country in the 1980's as a safe
sweetener. Celestial Seasonings, one of the world's largest
herbal tea companies, used it as a flavoring in many of the
teas. In 1986, without warning, the FDA came into their
warehouse and seized their stock of stevia. No reason was
given for seizure; the company was simply told they could not
use it in the teas.
In 1991 the FDA banned stevia, claiming that it was an
"unsafe food additive," even though it is available in many
other countries. The obvious reason for the seizure and the
ban on stevia was to prevent it from competing with
aspartame.
Let's Fight for a Safer Non-Calorie Sweetener
The American Herbal Products Association (AHPA) has
petitioned the FDA to lift the ban on stevia, based on the fact
that stevia is not a food additive, but a food with a long record
of safety. The FDA has yet to act on this petition.
Some FAQ’S about stevia

Q) What is Stevia?
A) Stevia Rebaudiana is an herb in the Chrysanthemum
family which grows wild as a small shrub in parts of Paraguay
and Brazil. The glycosides in its leaves, including up to 10%
Stevioside, account for its incredible sweetness, making it
unique among the nearly 300 species of Stevia plants.
There are indications that Stevia (or Ca-he-he) has been used
to sweeten a native beverage called mate since Pre-
Columbian times. However, a Natural Scientist names
Antonio Bertoni first recorded its usage by native tribes in
1887.
Q) How much Stevia is used around the world?
A) Exact numbers are unavailable at this time. However, as
an indication, Japanese consumers used the equivalent of
700 metric tonnes of Stevia leaves in 1987 alone. This
number does not include other major consuming countries
such as Brazil and the whole of South America; South Korea,
China and the whole of the Pacific Rim; as well as Europe,
Australia and North America. I would also assume that the
Japanese figure has increased since 1987.
Q) What is the FDA's position on Stevia?
A) The FDA's position on Stevia is somewhat ambiguous. In
1991, citing a preliminary mutagenicity study, the FDA issued
an import alert which effectively blocked the importation and
sale of Stevia in this country. Ironically, this was the year that
a follow-up study found flaws in the first study and seriously
questioned its results.
In September of 1995, the FDA revised its import alert to
allow Stevia and its extracts to be imported as a food
supplement but not as a sweetener. Yet, it defines Stevia as
an unapproved food additive, not affirmed as GRAS
(Generally Recognized as Safe) in the United States. The
following is a portion of this revised alert:
"If Stevia is to be used in a dietary supplement for a technical
effect, such as use as a sweetener or flavoring agent, and is
labeled as such, it is considered an unsafe food additive.
However, in the absence of labeling specifying that stevia is
being or will be used for technical effect, use of stevia as a
dietary ingredient in a dietary supplement is not subject to the
food additive provisions of FD & C ACT."
In my opinion, this revision represents a political compromise
between the artificial sweetener and sugar lobbyists and the
Natural Food Industry and its representatives, as mediated by
the FDA.
Q) Where is Stevia cultivated?
A) Mainly in Paraguay, Brazil, Japan and China. There are
other growers scattered across the Pacific Rim. Stevia is also
being cultivated in Southern Ontario and Mexico. Surprisingly,
it has been successfully grown in California and the South of
England as well.
Q) How has Stevia been used in food applications?
A) First, as a prepackaged replacement for sugar and artificial
sweeteners. Second, it has been used in various food
products, including the Japanese sugar-free versions of
Wrigley's gums, Beatrice Foods yogurts and even diet Coke.
It has also been used in Japanese style pickles, dried
seafoods, fish meat products, vegetables and seafoods boiled
down with soy sauce, confectioneries and a host of other
products. Whether it will reach into food applications such as
these in the U.S. market depend largely on the FDA's
regulatory position and health industry efforts to re-classify
Stevia as a GRAS (generally recognized as substance.
Q) Is Stevia safe?
A) See a detailed discussion. In general, Stevia is an all-
natural herbal product with centuries of safe usage by native
Indians in Paraguay. It has been thoroughly tested in dozens
of tests around the world and found to be completely non-
toxic. It has also been consumed safely in massive quantities
(Thousands of tonnes annually) for the past twenty years.
Although one group of studies, perform 1985 through 1987,
found one ofthe metabolises of steviosides, called Steviol, to
be mutagenic towards a particular strain of Salmonella
bacteria, there is serious doubt as to whether this study is
applicable to human metabolism of Stevia. In fact, the
methodology used to measure the mutagenicity in this test
was flawed according to a follow-up piece of research which
also seriously questioned the validity of the results. For
myself, I intend to use the product with both confidence in
nature and respect for the healthy moderation and balance
which nature teaches us.
Q) Can Stevia replace sugar in the diet?
A) Yes. Refined sugar is virtually devoid of nutritional benefits
and, at best, represents empty calories in the diet. At worst, it
has been implicated in numerous degenerative diseases.
Stevia is much sweeter than sugar and has none of sugar's
unhealthy drawbacks.
Q) How sweet is Stevia?
A) The crude Stevia leaves and herbal powder (green) are
reported to be 10-15 times sweeter than table sugar. The
refined extracts of Stevia called steviosides (a white powder,
85-95% Steviosides) claim to be 200-300 times sweeter than
table sugar. My experience is that the herbal powder is very
sweet while the refined extract is incredibly sweet and needs
to be diluted to be properly used. Both products have a slight
bitter aftertaste, also characteristic of licorice.
Q) Can Stevia replace artificial sweeteners in the diet?
A) Yes! I do not believe that humans should consume
anything artificial in their diets. Stevia offers a safe, all-natural,
alternative to these "toxic time-bombs." And industrial usage
in Japan proves that this substitution is both practical and
economical.
Q) How many calories are in Stevia?
A) Virtually none. And the refined Stevia extracts are
considered to be non-caloric.
Q) Will Stevia raise my blood sugar levels?
A) Not at all. In fact, according to some research, it may
actually lower blood sugar levels. However, this research has
yet to be confirmed and contradictory results make any
conclusions premature.
Q) Can I use Stevia if I am diabetic?
A) Diabetes is a medical condition which should be monitored
and treated by a qualified physician or health care
practitioner. However, Stevia can be a part of a healthy diet
for anyone with blood sugar problems since it does not raise
blood sugar levels. If in doubt, ask your doctor. However, if
they do say no, ask them politely for the current research to
support their opinion.
Q) Can I combine Stevia with other sweeteners?
A) Most certainly. However, sweeteners in general should be
used in moderation in a balanced healthy diet. And refined
and artificial sweeteners should be avoided altogether.
Q) Will Stevia harm my teeth?
A) Apparently not. Two tests conducted by Purdue
University's Dental Science Research Group have concluded
that Stevioside is both fluo-ride compatible and "significantly"
inhibits the development of plaque, thus Stevia may actually
help to prevent cavities.
Q) Can Stevia be used in cooking and baking?
A) Absolutely! Industrial research in Japan has shown that
Stevia and Stevioside extracts are extremely heat stable in a
variety of everyday cooking and baking situations.
Q) Does Stevia contain vitamins and minerals?
A) Raw herbal Stevia contains nearly one hundred identified
phytonutrients and volatile oils, including trace amounts of
Rutin (from the Callus) and B-Sitosterol (from the leaves).
However, in the quantities typically consumed, the nutritive
benefits will be negligible. The extracts of Stevia, being more
refined, will contain far fewer of these phytonutrients and
volatile oils.
Q) How are Stevia extracts prepared?
A) Extracts of Stevia leaves can be prepared by a number of
methods some of which are patented. One researcher states:
"Production of Stevioside involves water extraction from the
dried leaves, followed by clarification and crystalization
processes. Most commercial processes consist of water
extraction, decoloration, and purification using ion-exchange
resins, electrolytic techniques, or precipitating agents."
Q) Can I make my own Stevia Extract?
A) Yes. A liquid extract can be made from the whole Stevia
leaves or from the green herbal Stevia powder. Simply
combine a measured portion of Stevia leaves or herbal
powder with pure USP grain alcohol (Brand, or Scotch will
also do) and let the mixture sit for 24 hours. Filter the liquid
from the leaves or powder residue and dilute to taste using
pure water. Note that the alcohol content can be reduced by
very slowly heating (not boiling) the extract and allowing the
alcohol to evaporate off. A pure water extract can be similarly
prepared, but will not extract quite as much of the sweet
glycosides as will the alcohol. Either liquid extract can be
cooked down and concentrated into a syrup.
Q) What is the replacement factor for Stevia herbal
powder and extract in terms of common table sugar?
A) Since Stevia is 10 to 15 times sweeter than sugar, this is a
fair, if approximate, replacement factor. Since the crude herb
may vary in strength, some experimentation may be
necessary. The high stevioside extracts are between 200-300
times sweeter than sugar and should be used sparingly.
Unfortunately, FDA labelling guidelines may prevent
manufacturers from providing a specific replacement factor.
Q) What cant I do with Stevia?
A) Stevia does not caramelize as sugar does. Meringues may
also be difficult since Stevia does not brown or crystalize as
sugar does.
Q) Will Stevia change the color of my food?
A) The green herbal powder may impart a slight amount of
color to your food, depending on how much you use in your
recipe. If you are concerned about color, I would suggest that
you use the white powdered extract or a similar "clear" liquid
extract of Stevia.
Q) Where can I buy Stevia herbal powder and extract?
A) At your local natural food store. As Stevia gains consumer
acceptance, it may also begin to appear in supermarkets and
grocery stores, but probably only in its refined form.
Q) What is the future of Stevia?
A) Very bright, as long as the gene stock of the Native
Paraguay Stevia Rebaudiana species is preserved in the wild.
Overharvesting and foreign transplantation has depleted this
stock which contains the greatest possible gene diversity,
essential to the strength and continuance of the species.

CARE NEEDED FOR THE STEVIA

Stevia plants do best in a rich, loamy soil -- the same kind in
which common garden-variety plants thrive. Since the feeder
roots tend to be quite near the surface, it is a good idea to
add compost for extra nutrients if the soil in your area is
sandy.
Besides being sensitive to cold during their developmental
stage, the roots can also be adversely affected by excessive
levels of moisture. So take care not to overwater them and to
make sure the soil in which they are planted drains easily and
isn't soggy or subject to flooding or puddling.
Frequent light watering is recommended during the
summer months. Adding a layer of compost or your favorite
mulch around each stevia plant will help keep the shallow
feeder roots from drying out.
Stevia plants respond well to fertilizers with a lower
nitrogen content than the fertilizer's phosphoric acid or potash
content. Most organic fertilizers would work well, since they
release nitrogen slowly.
Harvesting should be done as late as possible, since cool
autumn temperatures and shorter days tend to intensify the
sweetness of the plants as they evolve into a reproductive
state. While exposure to frost is still to be avoided, covering
the plants during an early frost can give you the benefit of
another few weeks' growth and more sweetness.
When the time does come to harvest your stevia, the
easiest technique is to cut the branches off with pruning
shears before stripping the leaves. As an extra bonus, you
might also want to clip off the very tips of the stems and add
them to your harvest, as they are apt to contain as much
stevioside as do the leaves.
If you live in a relatively frost-free climate, your plants may
well be able to survive the winter outside, provided you do not
cut the branches too short (leaving about 4 inches of stem at
the base during pruning). In that case, your most successful
harvest will probably come in the second year. Three-year-
old plants will not be as productive and, ideally, should be
replaced with new cuttings.
In harsher climates, however, it might be a good idea to take
cuttings that will form the basis for the next year's crop.
Cuttings need to be rooted before planting, using either
commercial rooting hormones or a natural base made from
willow tree tips, pulverized onto a slurry in your blender. After
dipping the cuttings in such a preparation, they should be
planted in a rooting medium for two to three weeks, giving the
new root system a chance to form. They should then be
potted -- preferably in 4.5-inch pots -- and placed in the
sunniest and least drafty part of your home until the following
spring.
SOME FACTS ABOUT STEVIA

• Stevia is a cash crop with low risk and assured tax free returns
in a period as short as 6 months. Scientific cultivation and
careful selection of planting material can yield very high
returns for three years as compared to traditional crops.
• Due to the increased awareness towards use of Herbal and
traditionally accepted medicinal plants, a very good market
domestic& international is coming up for the medicinal plants
and Herbals.
• Among the most lucrative Herbal plant is Stevia "Stevia
rebandiana" or Stevia , a native of paraguay, which provides a
whopping Rs.11.05 lakh returns in a cycle of three years per
acre.
• It is a native to Brazil, Venezuela, Colombia, & Paraguay
where the native Gurney have used Caa-ehe(Stevia for over
1500 years to sweeten otherwise unpalatable medicinal drinks.
• Members of Composite family (Sunflower)Stevia is a sweet
herb and is fast becoming major source of high potency bio-
sweetener for the rapidly growing market for "natural" foods
replacing chemical sweet ners like Aspartame, Saccharine and
Splenda and even table sugar. Dry Stevia leaf is up to 30 times
sweeter than sugar.
• The sweetness in Stevia is mainly attributed to two compounds
viz. Stevioside 15 to 20% and rebaudiosideA(1-3%) which can
be up to 250 times sweeter than sucrose.
• Stevia side has a few advantages over artificial sweeteners in
that it is stable at high temperatures(100.C) and a ptt range of
3-9 and does not Darlene with cooking.
• In the 70's & 80's Stevia was developed as a sweetener/Flavor
enhancer which has since been used widely for this purpose in
Japan,China, Korea, Israel, Brazil and Paraguay.
• In Japan about 51% of the sweetener market is Stevia based.
• Stevia is useful in regulating blood sugar, preventing
hypertension, treatment of slain disorders and prevention of
tooth decay. Studies shows that it is natural antibacterial and
antiviral agent as well. On top of that, calorie and carbohydrate
free and hence a great sweetener choice for diabetics, and those
watching their weight .
• Stevia, therefor, opens up new avenues for crop diversification
and a viable alternative to sugarcane.There is a potential to use
Stevia in soft drinks, confectionery and bakery etc. Instead of
sweeteners with known adverse side effects in the long run.
Stevia prevents tooth decay with its microbial property .
Majority of the supplementary food products for diabetic
 patients emphasize on the fibre & protein content the addition
of the Stevia leaves, dried or in powder form, in such products
would not only aid in increasing the natural sweetness but
would also help in rejuvenating the pancreatic gland.
• Apart from this, Stevia is nutrient rich, containing substantial
amount of Protein, Magnesium, Miocene, riboflavin, Zinc,
Chromium, Selenium, Calcium & Phosphorus, Besides Stevia
can also be used as a house hold sweetener in preparation of
most Indian sweetmeats.

SUITABLE CONDITIOS FOR STEVIA PLANTATION

1. Stevia plant grow best in rich, well drained soils like red and
sandy loam soils. The soil should be of fine tilt and natural ph. level.
The land should be initially harrowed and then ploughed to break
down the clods .The site should not be susceptible to flooding of or
pudding. The raised bed should be of 15 cm (height)and 60 cm
(width).The distance between two rows should be 40 cm and that
between each plant 30 cm. This would give a plant population of
around 20,000 to 25,000/per acre.
2. Micro sprinklers/drip are the best method of irrigating Stevia
plants to avoid damage by excessive levels of moisture. Frequent
light watering is recommended during the summer months while
during winter months as the bed starts loosing moisture.
3. Stevia plants responds well to fertilizers with lower nitrogen
content than fertilizer with Phosphoric Acids or potash content.
Most organic fertilizers would work well since they release
Nitrogen slowly. Since the feeder roots of Stevia plant tend to be
very near to the surface, It is a good idea to add Compost for extra
Nutrients if the soil is Sandy .Sustainable FYM, Wormi compost
,Organic manure/Cow Urine .02% folier spray may be the
recommended dose. Nitrogen application is a must for the
production of dry matter and good harvest of leaves.

4. There is no pest and disease incidence in this crop. In case any

disease symptom is noticed, spraying of neem oil diluted in water is
the best organic method. Removal of weeds can be done manually.
Since the crop is grown on raised beds, interculture operations are
easier by manual labor. Flowering of the plant should be avoided.
Pinching of the apical bud would enhance bushy growth of the plant
with side branches.
5. First harvest can be made after 4-5 months while the subsequent
harvest can be made every 3 months for 3 years. The plant are cut
just before flowering as the sweetener in the leaf is the maximum at
that time. Leaves are harvested by plucking in a small quantity or
the entire plant with the side branches is cut leaving 10 to 15cm
from the base. The expected yield would be 2700 kgs of dried
leaves per acre.
6. The harvested branches are dried in shade and the dried leaves are
stripped off from the branches.The dried leaves are powdered sieved
and the fine powder is stored in containers.
7.Though relatively new to India it's marketing infrastructure is fast
taking shape. The farmers should form their consortium to get good
price for their produce and to eliminate the middle man in the
domestic market and export market both.
Being a medicinal plant coming under horticulture crops, Stevia
cultivation entitles one to tax- free returns. Subsidy UP To 60
Thousands per Acre may also be available from NHB & National
Medicinal Plants Board. Financial support from Banks should be
available for the cultivation of Stevia