ACI AGRO SOLUTION

INTRODUCTION

ABOUT STEVIA


Stevia (STEVIA REBAUDIANA) leaves 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. Although Stevia can be helpful to anyone, there are certain groups who are more likely to benefit from its remarkable sweetening potential. These include diabetics, those interested in decreasing caloric intake, and children.

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.

Stevia Rebaudiana is a small perennial growing up to 65-80 cm tall, with sessile, oppositely arranged leaves. Different species of Stevia contain several potential sweetening compounds, with Stevia Rebaudiana being the sweetest of all. Stevia is a semi-humid subtropical plant that can be grown easily like any other vegetable crop even in the kitchen garden. The soil should be in the pH range of 6.5- 7.5; well-drained red soil and sandy loam soil. Saline soils should be avoided to cultivate this plant.

Wednesday, January 20, 2016

Culture in stevia field conditions

Environment – Climate

 Temperature: ideal range is from 15° to 30°C

 Water requirements: about 1800 mm yearly


  Microclimates: A height differences of 200m in the same region can result in

  considerable variations in climatic behaviour.

  Moderate climates throughout the year will give you the best performance(2 to3 tons/year).


  The right combination of sunlight, temperature and water will determinate the

  quality and quantity of the steviolglycosides production



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Friday, September 25, 2015

STEVIA IS SAFE FOR HEALTH

Stevia is a natural origin, zero calorie, sustainable sweeter. The safety of high purity stevia extract for human consumption has been established through rigorous peer-reviewed research. All major global regulatory organizations, including the Food and Agriculture Organization/World Health organization’s Joint Expert Committee on Food Additive (JECFA), the European Food Safety Authority (EFSA), the Food and Drug Administration (FDA), and Food Standards Australia New Zealand (FSANZ), have determined high purity stevia extract to be safe for use by the whole family.


        Consumer Group
Safe?
                               Explanation

Adults

Yes
More than 200 studies attesting to the safety of
high purity stevia extract for subjects of all ages.1



Children


Yes
Major global regulatory organizations including JECFA, EFSA, FDA and FSANZ have determined that high purity stevia extract is safe for consumption by the general population, which includes children when consumed within the recommended levels. 2



Women who are pregnant or nursing


Yes
Major global regulatory organizations including JECFA, EFSA, FDA and FSANZ have determined that high purity stevia extract is safe for consumption by the general population, which includes pregnant women when consumed within the recommended levels. 2



People with or concerned about diabetes



Yes
High purity stevia extract has no effect on blood glucose levels. It contributes no carbohydrate or glycemic load (a measure of the effect of a carbohydrate on blood sugar) so may help people with diabetes enjoy sweetness while managing dietary carbohydrates. EFSA, JECFA, and the FDA recognize stevia as safe for people with diabetes. 1, 2


People with or concerned about cancer

Yes

High purity stevia extract is non-carcinogenic.1

People concerned about weight management

Yes
High purity stevia extracts provide no calories and has no known association with increased fat tissue in the body.1

Food allergies

Yes

There are no known allergies associated with high purity stevia extract used in foods and beverages.1


1,EFSA Panel on Food Additives and Nutrient Sources, Food (ANS) European Food Safety Authority (EFSA), Parma, Italy, 2010
2 Safety Evaluation on Certain Food Additives Prepared by 69th Meeting of Joint FAO / WHO Expert Committee on Food Additives (JECFA), 2.2.5




         THE GLOBAL STEVIA                                        INSTITUTE

The Global Stevia Institute (GSI) provides   science-based information about stevia, nature’s zero Calorie sustainable sweetener. The GSI is advised by an international board of leading scientists and health professionals. The GSI is supported by PureCircle, Ltd, a global leader in purified stevia leaf extract production.
  NATURALLY SOURCED STEVIA
        SWEETENS A REDUCED                           CALORIE DIET

With rising rates of overweight and obesity across the globe, health recommendations encourage people to reduce their energy intake to better manage their weight. Stevia is a safe, naturally sourced zero calorie sweetener suitable for use by the whole family. Foods and beverages with stevia can be a sensible part of a healthful dietary approach.

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Monday, May 18, 2015

Stevia: the best trend for 2015

The food and health industry is rapidly changing, and many analysts are making their predictions for the trends that will dominate the food industry in 2015.

Whilst these predictions vary dramatically across the board, one trend that crops up time and time again is the health drive towards reducing calorie intake, especially from sugar. This health drive seems set to continue for a long time, as maintaining a healthy diet and lifestyle remains high on the public health agenda.

Despite a desire to reduce calorie intake, there is still a demand for sweetened food and drink products, suggesting an increased role for zero-calorie sweeteners in 2015 as further manufacturers are expected to adopt plant-based sweeteners into their products.

In 2012 the Truvia business kick started the trend in the UK by launching the first ever stevia based sweetener, a new category of sweetener offering calorie-free sweetness from a leaf. The introduction of stevia to the market was a significant breakthrough at a time of growing health concerns over obesity and diabetes. It was seen as the perfect answer to consumers’ desire for sweet tasting foods and beverages without the calories, and is derived from a natural plant source, which many consumers prefer to artificial alternatives. Since its introduction to the UK market three years ago, stevia is now worth over £4m and is growing at a rate of 18% year on year; it is the only area of sweeteners showing growth. 

While the value of stevia as an additive for use in food and beverage manufacture totalled $110 million in 2013, Mintel and Leatherhead Food Research forecasts this to grow to $275 million by 2017. They comment: “Post EU regulations, improved tastes and textures and increased consumer buy in and demand, stevia has been quietly gaining traction with consumers – and alongside that, usurping the traditional pecking order of more established sweeteners.” Healthcare professionals and consumers alike are acknowledging the benefits of stevia and appreciate its natural plant origin.

This is increasingly important as obesity continues to rise and cause significant health problems for many adults and children across Europe. Simple tweaks to the diet can make a significant difference. For example, zero and low-calorie sweeteners can play a useful role as part of a healthy, balanced diet as they can help patients to control their calorie intake. Research has shown that overweight patients consuming sweet foods are more likely to stick to their diets with the use of zero and low-calorie sweeteners in the initial phase following weight loss,. In addition, research has shown that the consumption of zero-calorie sweeteners neither stimulates the appetite nor results in increased food intake,. Stevia also has the potential to help alleviate the global burden of diabetes as people with Type 2 diabetes may find zero and low-calorie sweeteners useful in helping to manage the calories and carbohydrates in their diet. People with diabetes can safely consume stevia-based products and they have no effect on the glycaemic index,. Over the past few months the UK has seen an expansion in the number of food manufacturers offering reduced calorie product ranges, sweetened with stevia. As calorie reduction remains high on the agenda, it’s likely that 2015 will see stevia continue to become more mainstream

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Wednesday, April 15, 2015

STEVIA - ITS CURRENT TREND AND FUTURE MARKET

Today let’s talk about Stevia’s current trend in the global market and its future prospects.

The below studies by different international market research companies talk about Stevia’s exponential growth.

The Nielsen based data shows that stevia is a rapidly growing industry and that stevia is developing into a broadly mainstream ingredient in foods and beverages.

Global market for stevia will reach 11,000 tons by 2014 requiring tripling (three times) of stevia leaf production at the farm level.

Indian Market:  An estimated 10 to 20 per cent people in India have diabetes; the market for low-calorie sweeteners is at least 25 per cent if one combines the obese and weight conscious consumers with diabetics.  At 50.8 million, India had one of the largest diabetic populations in FY10. With an improvement in health awareness, the diagnostic and usage rates are likely to increase, leading to a rise in the number of diabetics consuming artificial sweeteners from 2.96 million FY10 to 9.6mn in FY15.


WHY STEVIA IS BETTER THAN SUGAR
Comparison: Stevia v/s Sugar

Per 2 Teaspoons of Sugar
Stevia
Sugar
Nut*******
(Aspartame
Sp*****
(Sucralose)
S**** N’ ***
(Saccharin)
Natural vs. Artificial
Natural
Natural
Artificial
1g
Artificial
Calories
0
32
0
0
0
Net Grams
0
8g
1g
1g
1g
Gylcemic Index
0
70
0
0


Big Players Roping In:  For stevia, as it is showing very fast growth and huge investments pouring in millions of dollars by multinational companies and very huge projects already in progress in R&D area and hundreds of new products launching worldwide, they are trying to capture market as soon as possible.  It is estimated that sugar substitute market (Stevia, Sorbitol, Tagatose, Aspartame, Saccharine, Sucralose, Xylitol) would be $13.7 Billion by 2018 by Markets and Markets with Stevia taking major chunk of it and having an edge for its natural sweetness over other artificial sweeteners

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Thursday, September 11, 2014

India scenario

                       

                                                                                            
Stevia is been successfully cultivated in the recent years at many areas of Rajasthan, Maharashtra, Kerala, Tamil Nadu and Orissa. The increasing demands for natural sweeteners have driven the farmers in India for Stevia cultivation in large scale.
One Hectare of Stevia Rebaudiana cultivation would be sweetener equivalent to 36 Hectares of Sugar Cane More so the sweetness in Stevia Rebaudiana leaves is healthy and harmless.


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Friday, June 13, 2014

Composition


Diterpene Glycoside is the group of natural sweeteners that have been extracted from Stevia. The leaves of wild Stevia plants contain
Dulcoside- 0.3 %
Rebaudioside C – 0.6 %
Rebaudioside A – 3.8 %
Stevioside – 9.1 %


Dried leaves have the following specifications:
Moisture Content: 5%
Glycoside: 3%
Stevioside: 12%






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Thursday, May 15, 2014

Varieties


The plant is native to tropical and subtropical regions of North America and South America. There are near about 240 species of Stevia Genus There are about 90 varieties of Stevia Rebaudiana developed all around world. Basically all these varieties have been developed for different climatic requirements. Many times these varieties perform strangely in different climatic conditions. At the end of the day just like sugar cane it is the Steviocide and Rebaudiocide content in the Stevia leaves that determines the price and marketability of Stevia leaves.
 In many cases in south India it was observed that steviocide content was as low as 3.5 % which was below the minimum market requirement of  9% . Hence it becomes imperative that the grower select proper varieties with adequate guarantees from the planting material suppliers about minimum assured Steviocide and Rebaudiocide contents


SRB – 123
 Variety having its parentage in Paraguay suitable for Deccan platue where it can be harvested 3-4 times in one year. Total Glucoside content varies between 9-12 percent





SRB – 512
 This variety is suitable for northern latitudes and This variety can be harvested Three or four times in one year and Total glucoside content varies between 9-12 %







SRB – 128 – 
This unique variety has very high total glucoside content of14-15 % . suitable for both southern as well as north Indian climates.     





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Thursday, April 17, 2014

Uses



Stevia has many excellent properties. The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms - so there is no caloric intake. Stevia doesn't adversely affect blood glucose levels and may be used freely by diabetics.
Industries uses
1. Dental pastes and chewing gum
2. The product can be utilized in various industries as natural sweetener
3. It is utilized in food products e.g.  Sauces and pickles, ice creams and iced cakes etc
4. It is being utilized in certain pharmaceutical formulae due to possessing a non-fermenting property. Other reasons for which it is being used in pharmacy are: It does not suffer alterations in acid media, hydrolyzing only in very alkaline media (PH9), whilst thermally remaining very stable.

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Saturday, March 29, 2014

ADVANTAGES OF STEVIA

     
     Preventive Control for Diabetes
Improving Tooth Care
Reducing Hypertension
Universal Tonic
As a Digestive Supplement
For Skin Care
For Reducing Weight
Controlling Addictions
Antimicrobial Property
As a probable Cardio Tonic
Non-glycemic
Improves glucose tolerance levels and diminishes glucose absorption.
        ·         Sugarless , Contains no calories, no fat, no carbohydrates
       ·        It has a greenish color and can be used in a wide variety of foods and beverages, including coffee, applesauce and hot cereals
        ·         Highly recommended for weight loss programs
        ·         Contains natural trace elements (iron, mangan, calcium, etc.)
        ·         Antibacterial effect  it impedes the growth of bacteria
        ·         Uses in skin care
      ·         Antifungal properties make it useful in treatment with yeast infections (candidasis) as a natural sweetener it is used in healthy diets, diabetes, neurodermitis, children (prevents plaque) etc.
        ·         Completely safe for use by children.

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Wednesday, March 26, 2014

FRESH STEVIA LEAVES




This form of Stevia is the herb in its most natural, unrefined state. A leaf picked from a Stevia plant and chewed will impart an extremely sweet taste sensation reminiscent of licorice that lasts for quite a while. For Stevia to have a more practical application as a tea or sweetener, the leaves must be dried or put through an extraction process, which makes the sweet taste even more potent.
DRY LEAVES
DRIED LEAVES


For more of the flavor and sweet constituents of the stevia leaf to be released, drying and crushing is necessary. A dried leaf is considerably sweeter than a fresh one, and is the form of stevia used in brewing herbal tea. Dried stevia leaf may come in bulk or packaged like tea bags. You can also get it finely powdered. It has a greenish color and can be used in a wide variety of foods and beverages, including coffee, applesauce and hot cereals. You also can use it to make an herbal tea blend. Its distinctive flavor is reminiscent of licorice, which will blend very well with different aromatic spices, such as cinnamon and ginger.

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STEVIA EXTRACTS


Stevia Powder ( Stevioside Powder)
The form in which stevia is primarily used as a sweetener in Japan is that ofa white powdered extract. In this form it is approximately 200 to 300 times sweeter than sugar (by weight).This white powder is an extract of the sweet glycosides (natural sweetening agents) in the stevia leaf.Not all stevia extract powders are the same. The taste, sweetness and cost of the various white stevia powders will likely depend on their degree of refinement and the quality of the stevia plant used. You may find that some powders have more of an aftertaste.Since extracted stevia powder is so intensely sweet, we recommend that it be used by the pinch (or drop if diluted in water). Once mixed, this solution should be stored in the refrigerator


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STEVIA EXTRACTS


Stevia Powder ( Stevioside Powder)
The form in which stevia is primarily used as a sweetener in Japan is that ofa white powdered extract. In this form it is approximately 200 to 300 times sweeter than sugar (by weight).This white powder is an extract of the sweet glycosides (natural sweetening agents) in the stevia leaf.Not all stevia extract powders are the same. The taste, sweetness and cost of the various white stevia powders will likely depend on their degree of refinement and the quality of the stevia plant used. You may find that some powders have more of an aftertaste.Since extracted stevia powder is so intensely sweet, we recommend that it be used by the pinch (or drop if diluted in water). Once mixed, this solution should be stored in the refrigerator

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ISO 22000-2005,ISO 9001:2008, FSSAI, SSI, Seeds, Spice Board Of India, WHO GMP & NPOP, USDA, SGS organic certified.
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Friday, February 21, 2014

Liquid Concentrates


These come in several forms. There's a syrupy black liquid (that results from boiling the leaves in water), which can enhance the flavor of many foods. Another type is made by steeping stevia leaves in distilled water or a mix of water and grain alcohol. You can also find a liquid made from the white powder concentrate mixed with water, and preserved with grapefruit seed extract







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Tuesday, February 11, 2014

Climet


 

Stevia is a semi-humid, subtropical plant and can grow in the temperature ranges between 04 - 48 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. 

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