Stevia Rebaudiana Bertoni

(even „sweetleaf“ or „sugarleaf“)

 

What is Stevia?

 

Stevia Rebaudiana Bertoni, also referred to as sweet leaf or sugarleaf, is a perennial herbaceous plant, native to South America where it has been known for hundreds of years. The small shrub belongs to the Asteraceae family. In the wild, Stevia Rebaudiana grows up to a height of 60 cm while cultivated it can become 90 cm high. The plant is indigenous to the highlands of the Amambay, Paraguay. Altogether, there are 230 species of the genus Stevia. However, only Stevia Rebaudiana Bertoni contains this high intensity of sweeteners.

Stevia Rebaudiana Bertoni

 

 

Plantage in Paraguay

Country of origin

 

Our Stevia-products come from South America and Asia. In order to be able to offer our clients high-quality products at a reasonable price, we import larger quantities of raw materials and process them under controlled conditions in Austria. Every delivery is tested for heavy metals, pesticide residues and phytosanitary pollution.

 

 

History

 

For centuries Stevia Rebaudiana has been used as a sweetener by the indigenous Guarani-tribes of Paraguay. However, it was not until 1887 that the Swiss botanist Moises S. Bertoni first described the plant. In 1905 Bertoni assigned it to the genus Stevia (1905).

 

During World War II (as from 1941), Stevia was cultivated in some milder parts of England to create an alternative to sugar which was running out. Unfortunately, this efforts failed due to the cool summers of England. Subsequently, the plant fell into oblivion again.

 

In the late 60s, Japan took notice of Stevia (Yokoyama, 1977). After two expeditions, 500.000 Stevia plants were brought from South America to Japan (Ohira, 1987). The plants where cultivated at different areas of research where several tests were conducted (Sumita, 1975). Nowadays, the vast majority of non-caloric sweeteners on the Japanese market contain products out of Stevia.

 

In 1999, an application for the approval of Stevia Rebaudiana Bertoni as a novel food (“Novel Food Regulation”) was rejected by the Scientific Committee On Food (SCF) of the European Commission. The European Commission justified the decision with the following reasoning: “'The data was not sufficient to guarantee complete harmlessness to the health.”

 

However, there are numerous scientific studies which prove the harmlessness of Stevia to the human body. Dr. Daniel Mowrey, director of the American Phytotherapy Research Laboratory stated: “Few substances have ever yielded such consistently negative results in toxicity trials as has Stevia. Almost every toxicity test imaginable has been performed on Stevia extract or Stevioside at one time or another. The results are always negative.”

 

In 2008, JECFA (Joint FAO/WHO Expert Committee on Food Additives) has established an ADI (Acceptable Daily Intake) value of 4 mg/kg body weight. In keeping with the recommended quality standards of JECFA concerning Stevia extracts (at least 95 % Steviol Glycosides) and the ADI-value, Stevia is a completely safe food additive.

 

Since 2008, Stevia extracts have been approved as sweeteners for food in Australia, New Zeeland, Switzerland, Franc and the USA.

 

At the present time, 16 million people consume Stevia worldwide each day. Currently, the acreage of Stevia is approximately 30.000 ha, but will rise significantly once the European Commission has approved Stevia as a food additive.

 

Field workers in Paraguay

 

Sunset in Paraguay

 

Stevia bloom

 

Stevia Plantage

 

Stevia Plants in Paraguay

 

Eubiotica Stevia Assortment

Our Stevia products

 

Stevia Liquid Extract

 

Stevia Premium Granules

 

Stevia Tabs

 

Stevia Leaves (cut)