Saturday, March 29, 2014

Stevia is Safe


The safety of stevia for human consumption has been established through rigorous peer‐reviewed 
research and the FDA and Joint FAO/WHO Expert Committee on Food Additives recognize it as safei  More than 200 extensive studies have been conducted on stevia attesting to its safety.   

Stevia Benefits for Diabetics 
Stevia is a good choice for people with diabetes. Studies show that stevia has no effect on blood sugar levelsii..   
Where Do I Find Stevia?    
Stevia can be found in hundreds of food and beverage products from around the world including teas, 
soft drinks, juices, yogurt, soymilk, baked goods, cereal, salad dressings, confections and as a tabletop sweeteneriii
.

Wednesday, March 26, 2014

stevia—a sweetener with strong safety support


The safety of purified steviol glycosides has been evaluated through rigorous scientific research, which supports the safety of purified stevia leaf extracts for use as a sweetener. 

The safety of purified stevia leaf extract is supported by:

Stevia’s historical use dating back centuries in South American 
 countries and for over four decades in Japan;

• Years of rigorous scientific research on purified steviol glycosides, the sweet 
 components of the stevia leaf;

• The positive scientific statements of several food safety and regulatory 
 authorities, including JECFA and the European Food Safety Authority 
 (EFSA) which support the safety of purified stevia leaf extract for use in foods 
 and beverages. 

The safety assessment for food ingredients by regulatory agencies is an extensive
detailed and lengthy process, designed to ensure that a new food ingredient, such as a
non-caloric sweetener, does not pose a risk for any consumers, including children and
pregnant women.

role of stevia in a healthful diet

People have an innate preference for sweet tastes,which is thought to confer an evolu-tionary advantage. Sweet foods tend to be a source of carbohydrates needed for energy. For centuries, people satisfied this taste preference with sweet foods found in nature. Today, the consumption of sugars in excess may contribute to an energy imbalance in the diet. Dietary imbalance is often accompanied with sedentary lifestyle and limited physical activity. A positive energy balance may contribute to overweight or obesity and 
related chronic diseases such as diabetes.
Diet and lifestyle modifications are necessary for the prevention of these conditions. These modifications may be challenging, but simple changes to diet and lifestylecan be an effective and sustainable way to help manage weight. It may be beneficial to reduce excess added sugars for improved energy balance and weight management. Purified stevia leaf extract is safe for people of all ages. Including stevia as part of a healthful, balanced diet in addition to regular physical activity can help people reach their weight loss or weight management goals

Friday, February 21, 2014

A Brief History

Stevia is a plant indigenous to mountainous regions of Brazil and Paraguay. For centuries, this herbal sweetener has been used by native cultures to counteract the bitter taste of various plant-based medicines and beverages. The Guarani Indians of Paraguay have used this potent sweetener in their green tea for generations. The name they designated for stevia leaves was “sweet herb.” In addition, these native peoples have historically used stevia as a digestive aid and a topical dressing for wounds and other skin disorders. In the sixteenth century, Europeans became aware of the herbal sweetener through the Spanish Conquistadors. In the late 1880s, Moises S. Bertoni, director of the College of Agriculture in Asunción, Paraguay, became extremely intrigued by the stevia plant. Its reputation was that it was so sweet that even just a small leaf part could sweeten an entire container of mate tea. Be rtoni wanted to find out if this was true. 

After several years of studying the plant, he wrote about it in a local botanical publication. In 1905, Bertoni published an important article about the incredible sweetening power of the stevia plant, which he considered superior to sugar and extremely marketable. Other articles written by Bertoni note that stevia is unquestionably superior to saccharine because it is nontoxic and has significant therapeutic benefits. It sweetens with unprecedented potency and can be used in its natural state. The first stevia crop was harvested in 1908 and subsequently, stevia plantations sprang up in South America. In 1921, the American Trade Commissioner to Paraguay, George S. Brady, wrote that although the herb is an extraordinary sweetener with remarkable properties, little had been done to commercially cultivate the plant. He suggested that stevia may be an ideal sugar product for diabetics and strongly advised that American companies pursue itsimportation.

 During the decade of the 1970s, the Japanese developed a new method which could better refine the glycosides contained in the stevia leaf. The result was a compound called stevioside which is from 200 to 300 times sweeter than white sugar. The Japanese approach artificial sweeteners with great caution and they believe stevioside to be safer and more effective than other non-nutritive,chemical products . Stevioside is considered superior in its ability to sweeten; however, it does not exhibit some of the other therapeutic actions found in whole stevia leaves. Stevia enjoyed substantial popularity during the 1980s as a natural sweetener and was found in a variety of consumer products. In 1986, however, the FDA abruptly seized stevia inventories and in 1991claimed it was not suitable as a food additive. Advocates for stevia claim this happened because the herb is a natural, powerful, inexpensive and non-patentable sweetener, and therefore poses a threat to pharmaceutical sweeteners and sugar-alcohol sweeteners like mannitol, sorbitol and xylitol. At this writing, stevia has received approval by the FDA to be sold only as a dietary supplement, not as a sweetening agent. Currently, stevia is commercially grown in Paraguay, Brazil, Uruguay, Central America, Israel, ChinaThailand, and the United States. It is considered an important natural sweetener in both Japan and Korea, and has been safely used in these countries for decades. Extracts of stevia and related products make up a considerable portion of the Japanese market for natural sweetening agents. They use stevia in sweet sauces, pickles, beverages, etc., making Japan one of the largest single consumers of stevia in the world. Today, the demand for stevia is escalating, ACI AGRO SOLUTION  are looking to expand the commercial cultivation of the plant.

Tuesday, February 11, 2014


   stevioside is god gift for diabetic patients

Zero-calorie, all-natural Stevia In The Raw® is Mother Nature’s answer to eating smarter. Made from the leaves of the stevia plant, Stevia In The Raw is a versatile, 100% natural, zero-calorie premium sweetener. Without added sugars and extra calories, Stevia In The Raw naturally sweetens food and drinks and is an excellent choice for baking and cooking.

Receiving a diagnosis of diabetes or pre-diabetes can be both overwhelming and frightening. Providing your patients and clients with information and a concrete action plan to better understand and manage their new condition is essential.

To avoid information-overload, start by focusing on small, simple changes that can easily be incorporated into your clients' daily routine. Even small actions like substituting a zero-calorie sweetener for sugar in coffee or tea can make a significant difference. Swapping just 4 teaspoons of sugar daily with Stevia In The Raw® or Monk Fruit In The Raw™, for example, can cut over 400 calories a week, with very little effort.

Browse our resources to help better prepare your clients for the lifestyle changes that are so important to treating and managing diabetes.

Browse our resources to help better prepare your clients for the lifestyle changes that are so important to treating and managing diabetes.
so stevia market is very good market in all world. 

Monday, January 20, 2014

IMPORTANT OF PLASTIC MULCH IN STEVIA CULTIVATION.

Mulching is a Agricultural practices to cover the soil with plastic or straw/wheat dust on the top of the
soil therefore, to control weed, excessive water evaporation & conserve soil moisture. Both organic &
in organic mulching have great benefit for stevia crop productivity.

Advantages of plastic mulching 

1. It is completely impermeable to water.

2. It prevents the direct evaporation of moisture from the soil and thus limits the water losses and conserves moisture.

3. By evaporation suppression, it prevents the rise of water containing salts.

4. Mulch can facilitate fertilizer placement and reduce the loss of plant nutrient through leaching.

5. Mulches can also provide a barrier to soil pathogens

6. Opaque mulches prevent germination of annual weeds from receiving light

7. Reflective mulches will repel certain insects

8. Mulches maintain a warm temperature even during nighttime which enables seeds to germinate quickly and for young plants to rapidly establish a strong root growth system.

9.Synthetic mulches play a major role in soil solarisation process.

10.Mulches develop a microclimatic underside of the sheet, which is higher in carbon-di-oxide due to the higher level of microbial activity.

11.Under mulch, the soil structure is maintained during cropping period

12. Early germination almost 2-3 days.

13. Better nodulation in crops like Groundnut.

14. Less nematodes population.

15.Water erosion is completely averted since soil is completely covered form bearing action of rain drops.

16.When compared to organic mulches, it serves for a longer period.

Moisture conservation.

To keep stevia leaves clean, market demand will increases.

• Plastic film with its moisture barrier properties does not allow the soil moisture to escape Water that evaporates from the soil surface under mulch film, condenses on the lower surface of the film and falls back as droplets.

• Thus moisture is preserved for several days and increases the period between two irrigations.

• The irrigation water or rainfall either moves into the soil thru holes on the mulch around the plant area or through the unmulched area.

Weed control:

• Black plastic film does not allow the sunlight to pass through on to the soil

• Photosynthesis does not take place in the absence of sunlight below black film hence, it arrests weed growth.

Limitations:

• They are costly to use in commercial production when compared to organic

mulches.

• Probability of ‘burning’ or ‘scorching’ of the young pants due to high temperature of black film.

• Difficulty in application of top dressed fertilizer

•Reptile movement and rodent activities are experienced in some places.

• More runoff

• Environmental pollution

• Difficult in machinery movement

• Can not be used for more than one season using thin mulches

• Weed penetration with thin films

•Toxic to livestock.

Areas of application:

Mulching is mainly employed for

a. Moisture conservation in rainfed areas

b. Reduction of irrigation frequency and water saving in irrigated areas

c. Soil temperature moderation in greenhouse cultivation

d. Soil solorisation for control of soil borne diseases

e. Reduce the rain impact, prevent soil erosion and maintain soil structure

f. In places where high value crops only to be cultivated.

g. In the areas where high water scarcity like Rajasthan, Gujarat, Hariyana, Punjab in India, mulching will give better crop yield as compare to existing method.

Selection of mulch:

The selection of mulches depends upon the ecological situations and primary and secondary aspects of mulching

Rainy season ………………………………………..Perforated mulch.

Orchard and plantation…………………………………………….Thicker mulch

Soil solarisation …………………………………………………..Thin transparent film

Weed control through solarisation ……………………………….Transparent film

Weed control in cropped land………………………………………….Black film

Sandy soil ……………………………………………………………………Black film

Saline water use …………………………………………………………….Black film

Summer cropped land ………………………………………………………White film

Insect repellent …………………………………………………………….Silver colour film

Early germination ……………………………………………………… Thinner film .

Conclusion:

Selection of mulch in stevia cultivation will depend according to Agro- climatic condition of a particular zone. We are realized the effect of plastic mulch in stevia cultivation in India. Famers/growers both are benefited for adopting this technique in their field. Production as well as cost of cultivation has been minimizing greatly. So, we advice our growers to adopt this technique to get better profit and control soil erosion as well as costing of cultivation.

Tuesday, December 17, 2013

EFFECT OF DATES OF PLANTING ON GROWTH AND YIELD OF STEVIA

Among the various factors that influence plant growth and development, climatic 
conditions play an important role in the performance of crops. For successful cultivation of any crop, crop should be exposed to an optimum climatic conditions during the growing period, so as to get maximum growth and yield of stevia. 

Difference in planting dates would bring about a variation in growth and yield of stevia. So, selection of suitable time of planting is necessary to maximize the growth and biomass yield in stevia. 

1.1 Growth parameters

 Dates of planting did not exhibit significant differences with respect to dry leaf yield. 
Irrespective of nitrogen levels, January planting produced higher dry leaf yield (3.11 t/ha) 
compared to October planting (2.59 t/ha). Assessment of dry matter production and 
distribution to various plant parts is important for determination of total yield of crop Donald, 1962). The reasons for higher dry leaf yield in case of January planting may be attributed to higher leaf dry matter accumulation. The leaf dry matter accumulation was higher in case of January planting (29.61 g/plant) and it was lower in case of October planting (26.11). 

The variation in leaf dry matter may be related to the variation in number of leaves 
per plant, number of branches per plant and plant height. The number of leaves per plant was higher in case of January planting (391.36) compared to October planting (370.33). The plants planted in January produced higher number of branches per plant as compared in October and November, which produced minimum number of branches per plant. The plants of January planting, which experienced congenial long-day conditions with high temperature and light intensity during vegetative growth resulted in vigorous growth, which enabled them to produce more branches. October and November plants experienced unfavouarble climatic conditions (short-days and low temperature) and as a result had poor growth and in turn had less branches production.  

The variation in number of leaves per plant may be due to difference in number of branches per plant, it was highest (48.04) in case of January planting compared to November planting (47.42) and lowest in case of October planting (46.82). The plant height was higher (54.72 cm) in case of January planting and it was lower (50.43 cm) in case of October planting. This increased number of leaves in early planting dates could be directly correlated to the fact that early planting had increased number of leaf bearing points in terms of increased number of branches per plant. The crop planted in October and November produced minimum number of leaves, due to the fact that they did not experience favourable growing conditions during their grand vegetative growth period. The results obtained in the present study are in confirmity with the findings of Kiyatkin (1975) in chrysanthemum. 

The reasons for higher dry leaf yield in case of January planting, probably due to higher leaf area (4825.73 cm2/plant) produced in case of January planting compared to October planting (4656.36 cm2/plant) January planting recorded higher LAI (4.84) compared to October planting (4.59). Leaf area in stevia differed significantly due to different dates of planting. The leaf area per plant was highest in plants planted in January. Leaf area was minimum in plants planted during October and November. This reduced leaf area in later planting dates might be due to production of less number of leaves, which could be due to reduction in plant height and number of branches.
Increased leaf area in the plants of January planting could be attributed to the production of more number of leaves per plant which could be directly correlated to the increased plant height and number of branches.

The higher dry leaf yield and growth parameters in case of January planting may be 
due to dense canopy compared to October panting. Economical yield is part of the total 
biological yield of the crop and hence the dry matter production is an important eterminant of the economic yield (Donald, 1963). The total dry matter production was higher (108.78 g/plant) in case of January planting compared to October planting (100.96 g/plant). 

The higher fresh leaf yield (11.58 t/ha) was obtained in case of January planting than 
in October planting (9.73 t/ha). However, there was non-significant differences in fresh leaf yield between the dates of planting. The reasons for marginally higher fresh leaf yield with January planting may be attributed to more number of leaves per plant. This increased number of leaves in early planting dates could be directly correlated to fact that early planted plants had increased number of leaf bearing points in terms of increased number of branches per plant. 

In initial stages of growth (30 DAP) October planting had putforth good growth with 
respect to plant height and number of branches per plant, though there were no statistical differences between them. But after 45 DAP, January planting performed better compared to October planting by providing higher plant height, number of branches and leaves per plant. The reasons may be due to (day length) favourable soil physical conditions offered for the penetration and distributing roots. 

1.2 Flowering 

The plants of October and November plantings were early to initiate flower buds, 
early to flower and early to reach for first flowering while the plants of January were late for the same. Early flowering in October and November plants could be due to exposure of plants to unfavourable climatic conditions during the vegetative growth period as a result they entered early into the reproductive phase as they experienced short days and low temperature which favours flowering in stevia. The earliness in flowering due to short days may be attributed to an earlier morphological differentiation of flowers The earlier cessation of vegetative phase immediately after planting as observed in the plant height and number of leaves per plant at early stages of growth in the treatments of October and November plantings should have also contributed to the earliness in flowering in these treatments. Earliness in flowering due to short-day conditions has been reported by previous workers in chrysanthemum (Bareman et al., 1993 and Meher et al., 1999b). On the other hand, the January planting experienced congenial climate (long days and optimum temperature) and remained sufficiently longer in vegetative phase. The delay may be attributed to the floral inhibitors produced by the leaves under long day conditions, which in turn affects the apical differentiation as suggested by Tanaka (1968).  

Plants of later plantings (October, November), which experienced lower light intensity 
and duration, lower night temperature during their vegetative growth period, remained dwarf and had less number of branches and leaves and as a result had decreased flowering duration. Similarly, Nagaraju (2001) reported wider flowering duration in China aster when planted during May months. 

1.3 Interaction effects nitrogen levels and dates planting on growth and 
yield 

The interaction effects between dates of planting and nitrogen levels did not exhibit 
significant differences with respect to dry leaf yield. However, the higher dry leaf yield (4.01 t/ha) was recorded in case of January planting when 105:30:45 kg NPK per ha was applied. Whereas, the lowest dry leaf yield (1.8 t/ha) was obtained in case of October planting with 60:30:45 kg NPK per ha. 

The differences in dry leaf yield due to dates of planting and nitrogen levels 
interaction may be attributed to variations in growth parameters due to variations in 
temperature and light intensity. January planting which received 105:30:45 kg NPK per ha recorded maximum number of leaves per plant at harvest (468), whereas lower number of leaves per plant (295.78) was recorded in case of interaction between October planting and 60:30:45 kg NPK per ha. 

The number of branches per plant at harvest was maximum (49.39) in case of 
January planting which received 105:30:45 kg NPK per ha. Whereas, lower number of 
branches per plant (45.78) was obtained due to combination of October planting and 60:30:45 kg NPK per ha. 

The higher plant height (59.31 cm) was recorded in case of January planting when 
105:30:45 kg NPK ha was applied, whereas, lowest plant height (48.00 cm) was recorded in case of October planting received 60:30:45 kg NPK per ha. 

At harvest, dry matter accumulation was maximum (131.63 g/plant) in case of 
January planting when 105:30:45 kg NPK ha was applied compared to that of lowest (80.60 g/plant) dry matter accumulation in case of October planting received 60:30:45 kg NPK per ha. Similar results with respect to maximum leaf dry matter production (35.82 g/plant) was recorded in the same treatment combination. 

The maximum dry matter accumulation due to higher levels of nutrients may be due 
to the fact that for initial impetus for plants to grow, sufficient nutrient is very much essential. The plants will have good vegetative growth which in turn helps to utilize light better. 

Tuesday, September 24, 2013

STEVIA Basic formulas for low-calorie

Formulation and poduction   of low-calorie baked goods require creative use of non-standard food ingredients that are not typically found in traditional bakery products. These ingredient eplacement can effect the multiple ingredient interactions in baked goods which influence texture, stability, flavor and sweetness. The use of these reduced-calorie non-standard food ingredients greatly effects the chemical and physical characteristics of baked goods 
including flavor, grain and texture, richness, aeration, tenderness and stability. Caloric reduction in baked goods often requires a reformulation using various reduced-calorie ingredients to build in the desired properties of the finished baked goods. In addition, ingredient trials and experimental duplication are often required to understand these complex ingredient interactions. 

Sugar provides many functional attributes to baked goods in addition to sweetness. The character of baked goods is gratly dependent on the chemical behavoir of sugar. In cookies, high sugar levels combined with low moisture provide the crisp and brittle texture desired in sugar snap cookies. In high moisture systems such as cakes, sugar retards the gelatinization of starch which has a tenderizing effect on cake texture. Sugar also provides humectancy for baked goods which provides moistness, tenderness and a perservative effect. 


Intense sweeteners as Stevia can be used to replace the sweetness contribution of sugar in reduced-calorie baked goods. In order for them to be effective in bakery systems they must be heat stable like Stevia. 


Reduction of sugar's bulk in baked goods leads to formula imbalance, producing undesirable results. The partial or complete removal of sucrose from cookies dough tends to produce a cookie with a flaky texture typical for biscuits. In addition, the replacement of sucrose with humectant ingredients tends to 

produce a soft/chewy texture to the products. The overall changes in sugarreduced cookies tend to make them less acceptable to consumers in general. The complete removal of sugar from yellow cake would not provide a one third caloric reduction. In addition, structural failure occures in yellow cake when sugar was completely removed. Reduction of quality is small when only 25% of sugar is replaced, but this small reduction in sugar provided no meaningful reduction in calories. 

The majority of insoluble bulking agents used in reduced-calorie baked goods are mainly dietary fibers derived from grain sources, legumes, fruits and stalks (i.e. celluloses). There are currently over 100 commercially available dietary fiber ingredients. Incorporation of insoluble bulking agents in baked goods often requires special handling or changes in normal production process. Dietary fibers tend to absorb large quantaties of water which dilute calories, but also result in mixing and dough handling problems. The behavior of reducedcalorie products can be affected by the rate of hydration of the fibers. Presoaking fibers prior to use is often necessary to provide the needed functionality. 


ACI AGRO SOLUTION  have been the key factor in the development of really good.

Wednesday, August 28, 2013

stevia the sugar substitute

All over world there is increasing tendency towards consuming natural products and thus living a natural life and. At the same time our life styles have changed so much over the last 4-5 decades that sweeteners (either high calorie natural or proceeded sugars or high potency and low calorie sweeteners such as Aspartame) have become integral part of our natural daily diet.
Due to sedentary life styles that we all tend to lead these days the incidence of obesity and diabetic conditions are increasing dramatically. In India number of diabetic people in the age group of 25-45 is about 15% and is increasing at an alarming pace. In addition, we are largest consumers of sugar in the world. This single factor, we have come to understand, would greatly contribute to increasing the number of diabetic people and related problems.Stevia, botanically known as Stevia rebaudiana Bertoni (Family- Asteraceae) is a sweet herb. A perennial herb, Stevia is a member of the daisy family. The leaves are mid green and intensely sweet. The compounds in the leaves are called stevioside and rebaudioside and they can be more than 200 times sweeter than sugar. The plant bears greenish cream flowers in autumn.Although Stevia has been in use in Asia and Europe for years, it was only in the past couple of years that is really started to capture attention in the India market as a healthy alternative sweetener to sugar. Stevia has no calcium cyclamate, no saccharin, no aspartame and no calories. It is safe for diabetics, as it does not affect blood sugar levels; it does not have the neurological or renal side effects associated with some of the artificial sweeteners.Stevia is a new crop in that is gaining very high popularity amongst all type of sweetener users as most ideal substitute for 
sugar. Sugar is basically a chemical that has grown in market over last many years. But in this age of changing life styles and people becoming more conscious of their health, the worldwide sugar consumption is going down and is getting replaced by low calorie sweeteners. Many of these Sweeteners are complex chemicals or many times naturals as well.stevia is gaining more acceptances amongst countries of eastern block such as Japan and Korea. There are many advantages of using Stevia over conventional sweeteners the main one being:
Stevia leaves are 20-30 times sweeter than sugar. Stevia leaves can be dried and stored. Stevia can be used in raw from. Stevia is short duration crop. It is harvested 3/4 times a year. The yearly yields can be in the range of 3-4 tons. Stevia can be sold @ 40-70 Rs per kilo so dried leaves and is thus economically extremely beneficial to growers. 

Uses of Stevia leaves
Currently consumers have more inclination towards products that are claimed to be ‘All Natural ‘and ‘ Low CHO’. Hence, the food industry could grab a major share in the market if Stevia, the natural sweetener, is used as sweetening agent in product s like biscuits, jams, chocolates, ice-creams, baked foods, soft drinks, soda, candies and also common beverages like 
dip tea, coffee and herbal tea that are targeted particularly at the diabetics and also the health conscious consumers.

Application in bakery, confectionery and beverage sector 
All cooked and baked food items like puddings; desserts can be sweetened with only very small quantities of Stevia leaf powder as compared to table sugar. Just 50 gms. of Stevia leaf can replace 1000 gms. of cane sugar. The sweetness of stevioside is non-fermenting and it does not display browning when cooked. This further widens its area of application in 
baking. This also enhances the quality and safety to usage with a longer shelf-life period. Breads made with Stevia as an ingredient (for diabetics patients) have been found to display improved texture, softness and an increased shelf life.The confectionery industry is yet to reap the benefit of stevia, which has the potential to replace sugar as sweetening agent. The leaves can be used in chocolates and candies not only to meet the requirement of diabetic and health conscious consumers, but also to harvest the added advantage, that it does not encourage tooth decay. Stevia possesses an antimicrobial property and can be used in all the sweets that children are fond of. A mere fragment of the leaf is enough to sweeten the mouth for an hour. So stevia can also be used in the manufacture of chewing gums, mints, mouth refreshers and 
even in pan.The soft drink manufactures have introduced several health drinks and many food supplementary beverage s, especially for the diabetics’ patients. The addition of Stevia leaves (dried) as such or as powder in such products would not only aid in increasing the sweetness naturally but also helps in rejuvenating the pancreatic gland. Apart from this, Stevia is rich in 
nutrients, containing substantial amounts of protein, calcium and phosphorus.Stevia consists of 10-12% of stevioside, which can be extracted as liquid concentrate that can be used directly in soft drinks, beverages, chocolates etc.

Medicinal Properties of Stevia
Stevia is versatile herb with incredible sweetness that can be safely used in herbal medicines; tonics for diabetic patients and 
also in the daily usage products, Stevia leaves can be used because of its anti-fungal and anti-bacterial property. Mild stevia 
leaf tea offers excellent relief for an upset stomach.
A wet Stevia leaf bag provides a cooling effect on eyes (similar to using cucumber). The leaves effectively tighten the skin 
and are good for wrinkles. Stevia has proved to give exceptional benefits when used regularly in skin care. It also has a 
healing effect on blemishes, wounds, cuts and scratches.
Stevia is helpful in weight and blood pressure management. It has also been reported that stevia lowers incident of colds and flu

Wednesday, August 7, 2013

MEDICINAL APPLICATIONS OF STEVIA

Stevia extract are considered to have few calories, carbohydrates, fats and cholesterol. So , it can be safely used by diabetic persons.Stevia also acts as flavouring agent. It brings out true flavours in cereals, breads, icecreams, tooth paste and mouth wash. It is used to aid digestion, losing weight and stimulating appetite. The sweetening effect of these compounds is purely by taste, they are undigested and the body absorbs no part of the chemicals, they are , therefore of no nutritional value.one-fourth teaspoonful of dried leaves (finely ground) is claimed to have a sweetening value equal to one 1 cup of sugar. Stevia is a completely safe pecific herb for diabetes a hypoglycaemia, a flavour enhancer, it contains a variety of constituents, besides the stevioides and rebaudiosides the nutrients and good deal of sterols, triterpenes, flavonoids, tannins. Stevia also contains an extremely rich volatile oil comprising rich proportions of sesquiterpenes. So far these constituents probably have some impact on human physiology and may help explain some of the reported beneficial therapeutic uses of stevia.
Blood-Sugar Normalizer:
it is probably the of steviosides themselves that has produced dozan of empirical and semi-controlled reports of antihypoglycemic action. In different places of the world, it is believed that stevia is helpful for hypoglycaemia and diabetes because it nourishes the pancreas and thereby helps to restore normal pancreatic function. In semi-controlled clinical reports, one also encounters this action. Similar trends have been reported in humans and experimental animals by other workers. In Brazil, stevia casules are officially approved for sale for the treatment of diabetes. Stevia shows a normalizing tendency to blood sugar i.e. it brings high blood sugar down, and has no effect on persons with normal blood sugar levels. 

Monday, July 1, 2013

STEVIA – THE NATURAL SWEET TASTE

TERMINOLOGY AND QUALITY
Distinctions
A number of distinctions have to be made regarding terminology:
Stevia: The plant Stevia rebaudiana Bertoni and its (dried) natural parts
Steviol glycosides: Sweetening substances (stevioside and rebaudioside) obtained from the Stevia plant by a natural extraction process
Rebaudioside A: Most valuable or high-quality steviol glycoside, the content of which determines the price In the EU countries, Switzerland, Australia and New Zealand, the standards and extracts must contain at least 95 % steviol glycosides. What is especially important when it comes to steviol glycosides is the quality of the extracts. A high quality Stevia extract stands out not only for its purity but also, and more importantly, for its consistent quality. The ratio of the different steviol glycosides in a given plant depends mainly on the conditions in which the plant grows, and can vary greatly. Accordingly, many Stevia extracts come with major variations between batches.A consistently standardized quality is especially important for 
guaranteeing consistent product quality. IMPAG supplies Stevia consistently at European Premium quality to meet this very demand. Regular analyses are performed as continual quality controls. An organic certificate is also available for the Stevia leaves used.The physiological safety of steviol glycosides has been investigated in numerous metabolic studies by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). No 
harmful reactions or accumulations have been detected. The sweetener is metabolized in a normal metabolic path-way.In the gut, steviol glycosides are broken down into steviol.This is ultimately excreted as steviol glucuronide via the urine. In June 2008, JECFA also published an acceptable daily intake (ADI) of the standardized 95 % steviol glycosides. This value has been set at 4 mg/kg body weight per day. An intake 
below this value has no negative effects on human health. The studies also ruled out carcinogenic mutagenic effects and effects on fertility.
SAFETY
Of steviol glycosides3y


Steviol glycosides have a number of positive properties, making them real alternatives to sweetening with sugar or artificial sweeteners. Their high sweetness is outstanding, being 200–350 times higher than normal household sugar. Four steviol glycosides are mainly responsible for this sweetness:
Stevioside
Rebaudioside A 
Rebaudioside C 
Dulcoside A 
These steviol glycosides differ in the number and position of their glucose and rhamnose residues.
Stevia extracts can be used with a good conscience. Steviol glycosides are free of calories and mild on the teeth due to their non-cariogenic nature. Furthermore, steviol-sweetened products are ideally suitable for diabetics, since they have a low glycaemic index and thus do not influence blood sugar level. The sugar substitute is also particularly interesting for concepts marketed under a “natural” claim.Regarding chemical and physical parameters, Stevia has an impressively high solubility in water. The glycosides are also
stable at high and low temperatures, meaning they can readily be used in cooking and baking as well as in frozen products. Yet another advantage is its stability across a broad pH spectrum. That means nothing stands in the way of using it in soft drinks. The stability of steviol glycosides in the end product is generally
considered very good.
Possible applications for steviol glycosides:
Dairy products, yoghurt
Chocolate
Ice cream and desserts
Soy products
Sauces and ketchup
Jams, fruit and vegetable conserves
Baked goods and pastries
Beverages 
Fruit juices
Table sweetener
Cereals 
Snacks
Chewing gum
Sport nutrition

Saturday, May 18, 2013

ORGANIC FARMING OF STEVIA


ORGANIC farmers and trainers from ACI AGRO SOLUTION in particular promote the establishment of stevia plant as an ideal additional crop to their yield. These is in relation to its increase in production on organic soils.
Though non toxic, stevia plants have been found to have insect-repelling tendencies.  Their very natural sweetness, in fact, may be a kind of natural defense mechanism against aphids and other bugs that find it not to their taste.  Perhaps that’s why crop-devouring grasshoppers have been reported to bypass stevia under cultivation. Therefore stevia is a good crop to promote resilience from pest infestation and a short term crop to strengthen climate change adaptation to mitigate its adverse impacts in agriculture.

Stevia plant, scientifically known as Stevia rebaudiana and locally called sweet leaf, sugar leaf is widely grown for its sweet leaves and medical value. 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.  Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance; therefore, it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets.

Thursday, May 9, 2013

STEVIA FARMING IN INDIA


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.

The plants grow to a height of four feet after four months. The appearance of small white flowers means they have achieved their maximum sweetness and it is time for the stevia to be harvested. Under proper growing conditions, stevia leaves can be harvested up to four times a year—and they are always harvested by hand. Each Acre hosts 30,000 stevia plants and produce 2000 to 2500 kilograms of dry leaves

India being largest consumer of cane sugar along with largest diabetic population in the world. Stevia is ideally poised to make significant contribution in satisfying the Indian demand of natural low calorie sweetener.

Today Stevia Rebaudiana extract accounts for 40% of the sweetener market in Eastern block countries such as Japan, Korea and Malaysia In India Stevia Rebaudiana  Benom was introduced in Maharashtra .


Leaf production comprises 80% of the cost of refined stevia, making it potentially the most profitable segment in the supply chain. Utilizing economies of scale and applying agronomic best practices to stevia farming will build considerable value.

Recent worldwide regulatory approvals have only now made it feasible to consider stevia as a large scale commercial crop. Improving agronomics takes time, and improving yields and plantation sizes will similarly evolve.


Thursday, May 2, 2013

STEVIA AS A NATURAL SWEETENER

Stevia is a natural sweetener and it is cholesterol free. India’s total sugar demand is likely to go up to 235 million tone this year as against the estimated output of 16 million tone for 2009-10 season. The recurring shortage scenario for sugar point is needed to focus on Stevia cultivation in India in a big way. Of the total demand for sugar in India, around 70% of the sugar is reported to be used for industrial purposes namely soft drinks, chocolates, beverages, ice creams etc. this 
means that only around 30% of the sugar is used for household consumption.Stevia can certainly be used as substitute for sugar particularly for industrial purpose. One kilogram of Stevia is around 300 times sweeter than one kilogram of granular sugar and Stevia provides zero calories.The refined extract of Stevia contain 85% to 95% 0f stevioside which is in liquid or natural creamy off white colour powder form which is 300 to times sweetner than sugar.


Stevia is dried roots and leaves of Stevia rebaudiana, Family-Asteraceae, native to Paraguay 
and Brazil. It is commonly known as sweet leaf of Paraguay, honey leaf, candy leaf etc. The 
leaf is 30 times sweeter that refined sugar but contains no carbohydrates or calories. Steviol is 
sweet diterpenoid glycosides and 300 times sweeter than sucrose. Steviol is safer when used 
as sweetener. It is suited for diabetic and obese person. It may be advantageous in the later of 
type 2 diabetes. It also showed antibacterial, antiseptic, anti-inflammatory, anti-fertility, 
hypotensive, diuretic and cardiotonic property. It has shown good results in clearing up skin 
problems like acne, dermatitis, eczema etc. Steviol regulate blood glucose level by enhancing 
not only insulin secretion but also insulin utilization in insulin deficient animal. It is also 
used as digestive tonic. It is expected that it will bring a hope for diabetic people who have 
craze to take sweet.


Global Scenario
It is native of Paraguay and brazil. Stevia is cultivated primarily in south America and 
asia. Countries growing Stevia include Paraguay, brazil, Canada, USA, china, korea, 
taliwan, japan, and united kingdom.Worldwide, more than 100000 hectares are 
reported to be covered under Stevia cultivation of which china has a major chunk. 
In September 1995 the USA FDA allowed Stevia and it is extracted to be imported as a food supplement but not as a sweetner.Major food companies like coca cola and 
beatric foods used Stevia extracts to sweeten the foods for sale in japan, brazil and other countries.

Tribal and herbal medicine uses
For hundred of year, indigenous peoples in Brazil and Paraguay has used the leaves of Stevia as a sweetener. The Guaraní Indians of Paraguay call it kaajhee and have used it as sweeter their yerva mate tea for centuries. They have also used Stevia to sweeten other teas and food and have used it medicinally as a cardio tonic, for obesity, hypertension and heartburn and also to help lower uric acid level.
In addition to being a sweetener, Stevia is considered to be hypoglycemic, diuretic, 
cardio tonic and tonic. The leaf is used for diabetics, obesity, hypertension, fatigue, 
depression, sweet cravings and infection.

Monday, April 29, 2013

CULTIVATION OF STEVIA


Origin of Stevia Rebaudiana is in central Paraguay where it grows near the ponds and streams in wild conditions. Native Paraguayans have been consuming this herb in large quantities for many centuries. It was only during early fifties that Japanese stumbled upon this unique herb and took it to Japan where they have developed  many varieties of this wonderful herb for large scale cultivation. The leaves of this plant are 30 times sweeter than sugar, with zero calories. Where as pure extract is 300 times sweeter than sugar.

 One acre of Stevia Rebaudiana cultivation would produce sweetener equivalent to 36 Acres of sugar Cane More so the sweetness in Stevia Rebaudiana leaves is healthy and harmless.

Our life styles have changed so much over last 100 years that sweeteners (either natural high calorie such as sugar or high potency and low calorie sweeteners such as Aspartame (Sugar free, equal etc) have become integral part of our natural daily diet.

Due to sedentary life styles that we all tend to lead these days the incidence of obesity and diabetic conditions is constantly on increase. In India number of diabetic people in the age group of 25-45 is about 15% and is increasing at an alarming pace.

India being largest consumer of cane sugar along with largest diabetic population in the world. Stevia is ideally poised to make significant contribution in satisfying the Indian demand of natural low calorie sweetener.

Today Stevia Rebaudiana extract accounts for 40% of the sweetener market in Eastern block countries such as Japan, Korea and Malaysia In India Stevia Rebaudiana  Benom was introduced in Maharashtra .

Apart from uses as sweetener this wonderful herb has other medicinal virtues such as per WHO findings.



·                     Regulates Blood Pressure

·                     Fights cavities

·                     Induces Pancreas to Produce more insulin

·                     Skin Care

·                     Flavor enhancer

·                     Bactericidal agent


Different varieties of Stevia Rebaudiana having different glucoside concentrations at the same time suitable for different climatic conditions.


Today the demand for high quality Stevia leaves is increasing dramatically in India Since there are one each processing units coming up in Western as well as southern states. At the same time its potential uses in contemporary Ayurvedic formulations is under active consideration by Indian Ayurvedic medicine majors.



THIS NEW CROP WOULD GIVE INDIAN FARMERS  A CHOICE OF A PROFITABLE AND HEALTHY ALTERNATVE TO SATISFY PALATES OF ETERNALLY SWEET TOOTHED INDIANS.

Today we have largest commercial cultivation of Stveia Rebaudiana Bertoni In India under our direct control in different parts of India. In following few paragraphs we are trying to elaborate different aspects of commercial cultivation of Stevia.

Climate and soil requirements: Stevia can be successfully cultivated all around the year all over India except the areas which receive snow fall or temperatures go below 5 Degree centigrade in winter. The summer temperatures actually do not effect this plants if the high summer temperatures have already been factored in the cultivation practices.

Soil: Stevia requires very good drainage any soils that retain the moisture for very long period of time are unsuitable for Stevia Cultivation and should be religiously avoided Similarly black cotton soils with very heavy clay content should also be avoided. It is mandatory that before planting each and every soil sample should be properly tested and analyzed by an expert.

Water: Stevia requires ample supply of good quality water all year around. We recommend drip irrigation system. Use of any  types of sprinklers would increase the incidence of bacterial infestation.

Thursday, April 25, 2013

INTRODUCTION

ABOUT STEVIA

Stevia is an incredibly sweet herb, obtained by a natural selective breeding process of the sweetest Stevia parent plants. The sweetener stevioside, extracted from the plants, is 300 times sweeter than sugar. The fresh leaves have a nice liquorice taste. What makes the Stevia plant so special is that it can be used to replace sugar (sucrose). Many different uses of Stevia are already well-known: as table sugar, in soft drinks, pastry, pickles, tobacco products, candy, jam, yogurt, chewing gum, sorbets... 

The dried leaves of Stevia are about 40 times sweeter than sugar. The documented properties of Stevia are antibacterial, anti fungal, anti-inflammatory, anti-microbial, anti-viral, anti-yeast, cardio tonic, diuretic, hypoglycemic and hence a boon to diabetic people, hypotensive, tonic, and vasodilator. Indeed, the leaves contain diterpene glucosides with a sweet taste but which are not metabolized and contain no calories. The biggest part of the sweet glucosides consists of the stevioside molecule. 


Stevia Rebaudiana Bertoni (Bertoni) is a perennial herbaceous plant and is part of the Asteraceae family. This family includes well-known plants such as dandelion, sunflower and chicory. The history of the culture of Stevia mainly stems from Paraguay and Brazil. Originally, Stevia only grew in the northern regions of South America but its cultivation has become popular worldwide. The plant has been known for centuries by the native Guaranay-Indians for the sweet taste of its leaves. They use it, amongst other things, to make "mate" herbal tea. Stevia is often referred to as the "sweetest plant of the world”. Its leaves are about 5 cm long and 2 cm wide and are planted crosswise, facing each other. In the wild, the height of the plant varies from 40 to 80 cm but when cultivated, the Stevia can become 1 meter high. Stevia can be grown on relatively poor soil. The plants can be used for commercial production for 6 years, during which five times a year a harvest takes place of the part of the plant that is above the ground. The roots remain in place and so the plant regenerates again. Plants, which are 1 meter high, have a dry weight of 70 g on average. The dry weight of the leaves can vary from 15 to 35 g per plant.

The Stevia rebaudiana is commonly known as sweet leaf, sugar leaf, or simply Stevia. This is widely grown for its sweet leaves. Stevia and Sunflower belong to asteraceae family. The sweet herb Stevia is becoming a major source of natural sweetener as an alternate of sugar. It is rapidly replacing the chemical sweetener like Splenda, Saccharine and Aspartame.

Today stevia is ready to become King in the market of sweetener. As demand of low carbohydrate sweetener is rising day by day. A good market is being developed for stevia domestically as well as internationally. This is a ray of hope for the diabetic patient. As it is natural source of sweetener. It is also used for the treatment of obesity and high blood sugar patient. There is not increase in sugar level after consumption of stevia as sweetener as substitute of normal sugar. Stevia, therefor, opens up new avenues for crop diversification and a viable alternative to sugarcane. 

Stevia crop has good potential in India. There is low risk in this crop. The investment in stevia is also tax free as it is agriculture production. The return also starts to come early. As it is planted for five years so the cost of plantation also accrue one time in five in 5 years. There is high potential of return as compared to traditional crop.

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.

There are different views about stevia in different countries. Countries like Japan and Korea; it is widely used as sweetener. In some countries use of stevia is banned. Initially US govt banned stevia but in year 2008 the extract of stevia Rebaudioside-A was approved as food additive. Today the number of countries is increasing where stevia is available.

STEVIA NURSERY CULTIVATION


During May or June month land should be deep ploughed  and get freely open so that  harmful soil born insects and other  undesired  substances will be destroyed.

As per requirement 10* 3*1 ½  ft  bed should be prepared.  Properly mix  50 Kg/bed organic compost .
In the mean time waste things should be cleaned from bed. After that according to rows seeds are put on the beds . After that seeds are covered  by  ½ cm thick layer of brawn  of rice and wheat. now prepared beds are ready to produce stevia plant.

Precautions :

Bed should be prepared under shadow area.
The  bed preparation area should be well drained .
Bed soil should be insect free.
Use appropriate insecticide , bactericide, fungicide  to protect stevia from insect or dieses.
Bird net should be used to protect bed from the birds.

IRRIGATION :

Maintain moisture according to weather  on the stevia bed .
Be careful  ample supply of water invite insect dieses. So irrigate once in a day in winter and 3 or 4 times in a day in summer.
Bed height  should be 1 to 1 ½  feet above  from  surrounding land.
Keep 2 to 3 feet distance between 2 beds so that intercultural practices should be one properly.

After  5-6 days stevia plants get started grow.
Conteneous irrigation should be done as per requirement.
After 5 to 6 week stevia plants are ready for transplantation. Carefully take out plants and put them on  cold and well moisture place.
As much as possible transplant the plants on main land.
                                                                                     

STEVIA CULTIVATION CONSULTANCY

ACI agro solution is an   ISO 9001:2008 &FOOD SAFETY MANAGEMENT SYSTEM WITH HACCP ISO 22000:2005 certified  Our personnel are well informed about the latest technological advancements that help them offering the best Agro Consultancy Services to our valued customers. Owing to their dedicated efforts, we have earned the trust of innumerable satisfied customers in our short journey.

Stevia (Stevia rebaudiana) commonly known as sweet herb. Stevia is a natural sweetener, calorie free alternate of sugar. The extract of stevia is known as stevioside. The plant is native to (Paraguay) South America. Stevia cultivation is done throughout the world in little to large level. Stevia cultivation in India is increasing day by day. We provide solution for stevia cultivation, processing and marketing. Stevioside is the 300 time sweeter than sugar. Stevioside is good for the diabetic patients.

Stevia is one of the most profitable crops for the coming future. As the crop is only source of natural sweetner. The people are being less hard worker that why they need calorie free substitute of the sugar. The artificial sweetener are problematic for the long term consumption. In the countries like Japan and Korea stevia sweetener contribute 50% market share.

The stevia crop is propagated by the seedlings. We can provide you the stevia seedling (plants) .You will require the 30,000 seedlings per acre. We provide the complete consultancy from cultivation technology, planting material supply, nutrient management(manure ), water management( drip irrigation instalation),and the most important one the Buy back. We provide buyback before starting the cultivation to our growers so that they can be ensure at the marketing side.

Tuesday, April 23, 2013

ORGANIC STEVIA


ACI agro solution is an   ISO 9001:2008 &FOOD SAFETY MANAGEMENT SYSTEM WITH HACCP ISO 22000:2005 certified   rich experience in the industry, we are offering our customers with ORGANIC  Dry Stevia Leaves. Our offered products are procured from our reliable vendors, who extract these from the stevia plants. These are hygienically processed using latest technology and equipment. The offered Dry Stevia Leaves are highly demanded in the national and the international markets as these are enriched with volatile oils, phyto nutrients, fibers and proteins. These have innumerable medicinal properties and are capable of curing many ailments like Diabetes, Hypertension, High Blood Pressure, Digestion and Acidity, Anti - Tooth Cavities and Plaque Acidity, Addictions, Wonderful Weight Loss Aid, Cardiac Tonic, Acne and Other Skin Ailments.
Stevioside powder is the alternate of sugar. It is good for diabetic patients. It is 300 times sweeter than normal sugar.

Good quality ORGANIC  stevioside powder is available with with us. we can supply it on regular basis. Th powder is extrcated from the indian origine good quality naturally dried green stevia leaves.  It is available in bulk packing and in retial packing please contactact us for the further information. the powder is Pesticide free.
acia

STEVIA


STEVIA: love sugar. In practically everything! Yet it’s a rare one of us that doesn’t know that we need to cut back, and for some of us, maybe even avoid it altogether. Food manufacturers have known this for a very long time. They constantly seek to meet the demands of the American taste buds while at the same time trying to follow “healthy” guidelines and standards set forth admonishing us all to reduce our sugar intake. Their answer? Artificial sweeteners. They’re in everything from yogurt to flavored water, ice cream to iced tea and hot cocoa mix. But not here.

Just take a trip down the aisles of any Whole Foods Market and you won’t find ANY products containing any artificial sweeteners. These purely synthetic compounds do not exist in nature, so it’s no surprise our human bodies may be ill-equipped to handle them. Enter stevia, the sweet secret known for years by the natives of South America and eventually adopted by European colonists. The stevia plant originally comes from the rain forests of Brazil and Paraguay where it is known as the “yerba dulce” or “sweet leaf.” It’s still available in those regions, and it’s also now grown in Japan, Korea, Thailand and China where it’s commonly used. Today, the greatest use of stevia is in Japan. Stevia gets its flavor from various glycosides, particularly stevioside, which is 200 to 300 times sweeter than table sugar. It has no calories, minimal to no carbohydrates and a glycemic index of zero, After only allowing stevia as a dietary supplement for many years, the FDA has approved the use of certain stevia extracts in food products, making way for a variety of new products to enter the market.

One such new natural sweetener, Truvia™, is turning up in conventional grocery stores as well as natural food stores nationwide. Stevia is available in powdered white or powdered leaf form, or as a liquid extract. The white powdered and liquid forms are the strongest, so start with just a pinch. You can use it in beverages, baked goods, custards, puddings, frostings and sauces. It is heat stable, up to about 400°F, so you can use it in practically any recipe. Remember that it is not sugar, and when baking, it does not act like sugar. It won’t caramelize and brown your baked goods so some recipes won’t work with stevia. Ready to try some stevia?

Friday, July 16, 2010

ORIGIN AND DISTRIBUTION


Stevia has originated from Northeastern Paraguay and is widely distributed in USA, Brazil, Japan, Korea, Taiwan and Southeast Asia. It is commonly known as Caa-He-e (Sweet herb) in Japan and Korea and generally occurs on the edge of marshes or in grasslands on soil with shallow water tables.


ADVANTAGES OF STEVIA ARE AS FOLLOWING

1.        It is a completely natural non-synthetic product; Stevioside (the sweetener) contains absolutely no calories
2.        The leaves can be used in their natural state
3.        Thanks to its enormous sweetening power, only small quantities need to be used.
4.        The plant is non-toxic
5.        The leaves as well as the pure stevioside extract can be cooked
6.        No aftertaste or bitterness
7.        Stable when heated up to 200 degrees
8.        Non-fermentative
9.        Flavour enhancing
10.     Clinically tested and frequently used by humans without negative effect
11.     Ideal and non-addictive sweetener for children

USES

1. Stevia is safe for diabetics, as it does, not affect blood sugar levels.
2. Stevia does not have the neurological or renal side effects of some of the artificial sweeteners.
3. Stevia possess anti-fungal and anti-bacterial property also in addition to its other versatile uses. It can be safely used in herbal medicines, tonics for diabetic patients and also in the daily usage products like mouthwashes, and tooth pastes.
4. Mild Stevia leaf tea offers excellent relief for an upset stomach.


OTHER USES OF STEVIA

The plant's leaves, the aqueous extract of the leaves, and purified steviosides are used as sweeteners. In health conscious Japan they are widely used in food products, soft drinks (including Coca Cola), and for table use. Japan currently consumes more Stevia than any other country; there, Stevia accounts for 40% of the sweetener market, other countries around the world have also been using Stevia as a sugar substitute, Stevia may be used in cooking and baking as a natural sweetener, adults and children alike may enjoy dessert recipes without risk of weight gain, tooth decay or hyperactivity, it also does not contain the negative side effects reported with the use of artificial sweeteners. When used in natural toothpowder recipes cavities and gum disease are reduced due to its antibacterial properties.

Wednesday, July 14, 2010

STEVIA CULTIVATION AND PROPAGATION



Stevia is a five year plantation crop. The crop is newly introduced in India. It gives regular earning. The first cutting of the green leaves is done after four month of the plantation and later on there will be regular cutting after every 3-4 Months as per climatic condition. The crop is only source of natural sweetener. The stevia is the first choice of the sugar free industry. The sweetener of stevia is widely used in the world. The crop is planted for five years. After the fifth year the marginal return start to decline so it is best to uproot crop and replant it. Stevia cultivation in India is having bright future.
SOIL

Stevia grows well in sandy loam soils with an ample supply of water. stevia prefers acidic to neutral soil with a PH range of 6.5-7.5 for its best growth. Saline soils should be avoided as stevia plant is susceptible to water logged conditions.

CLIMATE

Stevia is a semi-humid, subtropical plant and can grow in the temperature ranges between 04-48o C. An annual average temperature of 31o C with a rainfall of 140 cm per year has been found optimum for its good growth. It shows good seed germination when subjected to light and warm conditions. Hence, a long growing season, minimal frost, high light intensities and warm temperature favors higher leaf production. Stevia is a short day plant, but the concentration of stevioside in the leaves increases when the plants are grown under long day conditions. The day temperatures should not exceed 48 oC and the night temperatures should not fall below 04 o C.

LAND PREPARATION

The land sites are plowed and or cultivated twice to prepare a fairly smooth, firm-planting surface.Stevia cultivation is done on the bed shown very good result.




                                                                                                                                         STEVIA CULTIVATION PROPAGATION

Stevia plants can be propagated from cuttings or seeds or by tissue culture. As the seed germination is very poor and seedlings are very slow to establish, it is generally propagated clonally through cuttings. For vegetative propagation, stem cuttings of 15 cm length taken from leaf axils of the current year’s growth have been given better results. Treatment with Paclobutrazol @ 100ppm has been found to induce the root initiation in short time and IBA@500 ppm is also found to be effective. The best months for propagation are February-March. The cuttings will be ready for transplanting after 25-30 days of rooting

TRANSPLANTS

Transplants from cuttings would be superior; however, cost makes it prohibitive. Stevia must be propagated from seed in plug trays placed in a greenhouse for a period of 7 to 8 weeks. 

PLANTING

Depending on different climatic conditions, Stevia is cultivable throughout the year except for times when it is extremely hot or cold. Stevia plug plants are planted into the field on 75 cm  bed with row spacing of 45 cm at 45 cm height with a total plant density in the order of 30,000 plants per Acre.

FERTILIZATION

The stevia plant appears to have low nutrient requirements; however a soil test should be conducted. Good organic manure must be applied time to time

WEED CONTROL

Stevia crop also requires hand hoeing and weeding. After every 2 months there must be weeding. regualr weedign must be done in stevia cultivation.

PESTS

Insect pest pressures other than cutworm are minimal. Septoria disease can cause considerable damage to the Stevia crop. Animals seem to like the sweet taste of Stevia, too. Application on neem based product will manage the disease and pests.

HARVESTING

Time of harvesting depends on land variety and growing season. Generally, it can be scheduled when plants are 40-60 centimeters in height. Shorter days induce flowering. Optimum yield (biomass) and stevioside quality and quantity is best just prior to flowering. The plant will tolerate very low temperatures.

DRYING

STEVIA LEAVES DRYING

Drying of the woody stems plus the soft green leaf material is completed immediately after harvesting, utilizing a drying wagon or a kiln. Depending on weather conditions and density of loading, it generally takes 24 to 48 hours to dry Stevia at 40°C to 50°C. An estimated 2500 kg/Acre dry green leaves are obtained from three-four cutting of every year. It is cultivated up to 5 years after a one time plantation.


THRESHING

Immediately following drying, a specially designed thresher/separator is necessary to separate dry Stevia leaves from its stem.






CONTACT US

Pradeep Sharma, ( Director ),

ACI Agro Solution,

ISO 9001:2008 QMS & ISO 22000:2005

FOOD SAFETY MANAGEMENT SYSTEM WITH HACCP CERTIFIDE
56-57, DEEP VIHAR OPP. UTSAV BAG NEAR DADI KA PHATAK BENAD ROAD,

JHOTWARA ,Jaipur,India,

Contact +91- 7597920642,9414246808, Email :- executivedirectoraci@gmail.com

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