Stevia rebaudiana

[seetharam annadana]

Stevia rebaudiana
Its biological, chemical and agricultural properties
J.E. Brandle - brandleje@agr.gc.ca,
A.N. Starratt and M. Gijzen
Agriculture and Agri-Food Canada,
Southern Crop Protection and Food Research Centre,
1391 Sandford St., London, Ontario N5V 4T3.

INTRODUCTION
The worldwide demand for high potency sweeteners is expected to increase especially with the new practice of blending different sweeteners, the demand for alternatives is expected to increase. The sweet herb of Paraguay, Stevia rebaudiana Bertoni produces, in its leaves, just such an alternative with the added advantage that stevia sweeteners are natural plant products. In addition, the sweet steviol glycosides have functional and sensory properties superior to those of many other high potency sweeteners. Stevia is likely to become a major source of high potency sweetener for the growing natural food market in the future. The task at hand is to convert stevia from a wild plant to a modern crop well suited to efficient mechanized production. For Canada, the necessary steps are the development of seed, seedling and crop production system, including information on optimized crop inputs, weed and disease control, harvest and handling methods and a breeding program aimed at optimizing glycoside content and sensory characteristics. Understanding the biology of the stevia plants and the chemistry and biochemistry of the sweet glycosides are prerequisites for conversion of stevia to a modern crop. This review summarizes the existing literature and provides a baseline for new research.

Read further at http://res2.agr.ca/london/faq/stevia_rev_e.htm