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The Facts On Stevia

The Facts on Stevia
Stevia is a shrub in the chrysanthemum family native to portions of northeastern Paraguay. The plant has been grown, harvested and used in South America to sweeten foods and beverages for more than 200 years. Stevia first was discovered by the Guarani natives of Paraguay who used the plant’s leaves to sweeten drinks.

In 1931, two French food researchers isolated the sweet components of the stevia leaf.

Stevia Cultivation Today
Modern day cultivation is primarily in South America and China where leaves and extract have been used safely for decades in conventional foods and beverages.

Stevia cultivation can be found in different parts of the United States including the Mid-Atlantic States. However, a commercial quality stevia leaf supply chain currently does not exist for a number of reasons: seed propagation is difficult outside of greenhouse settings, lack of mechanized farm processes for stevia cultivation and harvest, and limited market demand in United States.

Stevia currently is available in the marketplace in several different forms:
• Leaves: fresh leaves, dried leaves, powdered/ground leaves
• Extracts: liquid extracts, powdered, powdered stevia blends and quick dissolving tablets

Stevia Use Today
Stevia has been used for centuries in South America and for decades in Asia.

Japan has been using stevia commercially for more than three decades, and today, stevia represents 40 percent of the country’s no- or low-calorie sweetener market. Stevia is found on grocery store shelves in Asia and South America in products such as yogurts, juices, teas and pickled foods. Brands include: Kirin, carbonated soft drinks and waters; Meiji, yogurt; and Nichirei Acerola, fruit juices.

In the U.S., stevia is allowed for use as a dietary supplement, and has gained support from a number of high-profile advocates for mainstream use in food and beverages.

CLICK HERE to download a timeline of stevia history.