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Frequently Asked Questions
WHAT IS STEVIA

HOW IS STEVIA PRONOUNCED?

 

This plant was first discovered by Spanish  explorers in the 16th century while looking for  gold in the areas between Paraguay, Brazil and Argentina.. The correct pronunciation in  Spanish is “Stĕ-vee-a".  The Americanized pronunciation is  Stee-vee-a.

 

WHAT IS STEVIA?

 Among the many plants of the Compositae family, the  Stevia Rebaudiana Bertoni  is the only one that produces intensively  sweet tasting   substances called  "steviol glycosides".

The Stevia Rebaudiana Bertoni  is a perennial  plant  that can reach 4 ft tall and is native of the highlands  of central southeast South America covering portions of Brazil, Paraguay and Argentina. 

For centuries the Stevia Rebaudiana Bertoni has been used by the  local natives and first  settlers of the area, as a traditional medicine for diabetics and also as a source of sweetener for their drinks and teas.

 

What types of stevia  can I find in the market?

There are several types:

1 - Pure extract - extremely sweet thus very hard to use. If it has a fruity taste, it is more likely that has an additive. Also, if produced by enzymes - the final product is something else than stevia extract.

2 - Pure extract diluted with a bulking agent.  Some leading brands use  dextrose, which is a sugar product thus  presenting a  potential health problem for diabetics. Other bulking agents used are  FOS ( fructo-oligo-sacharide), erythritol, xylitol, maltodextrine, or combination of the previous ingredients. Also, some brands use  "Natural Flavors" in additional to the bulking agents to "mask" the real flavor of their stevia products.

3 - Pure extract diluted with water,

4- Pure extract diluted with water plus natural flavors. 

5 - Pure extract in powder form  blended with natural flavors and other ingredients to be used as a drink mix.

1-  What is glucosyl stevia?

This is a  EMS  product ( Enzymatically  Modified  Product)   where stevia extract  is produced  in a reaction with 80 % steviol-glycosides( the sweet crystals of the stevia  leaves) ,  glucose and enzymes.  The  yellowish/white color and  the fruity or honey taste of the final product is due to the glucose and enzymes used in the  extraction process.  Some manufacturers label this product as "pure" stevia.  Stevita is a non-EMS product.


 

 



 


 

 

PERSONNEL NEWS

To better serve our existing customers and  promote additional expansion, under the direction of our National Sales Manager, Paul Howland, Stevita has employed the services of a highly dedicated and acknowledgeable  network of food industry  brokers to cover most of the USA.  They are;

1 - Phillip Tozzi and Associates covering the following states;

        NH, CT, PA, NJ, MA, NY, MD, VT, DE, VA, DC, and ME.

2 - Nature's Trading Co. , LLC covering the following states;

        GA, FL, SC, VA, TN, and AL.

3 - Horizon Marketing Ltd covering the following states;

        TX, LA, AR, OK, KS and MO.

4 - Classic Sales and Marketing  LLC covering the following states;

        IN, PA, MO, IL and ID.

5 - Breakout Sales and Marketing LLC covering the following states;

        CO, AZ, NV, CA, OR, WA, UT, NM and MT.

 

FARMING NEWS

       Steviafarma S/A, of Brazil, the producer of Stevita's products, is in the final stages of  ORGANIC  certification. The farm production has already been certified and now what remains to be certified are the extraction processes.

 

QUALITY CONTROL

       To improve the accuracy on the purity of the  various glycosides from the leaves of the Stevia plant, Steviafarma has developed specialized HPLC essays to determine with  high precision the percentage of these molecules on the final product. These methodologies will be submitted to the JECFA ( UN Health Organization)  on their work towards developing better standards for all stevia's   steviol-glycosides, the sweet molecules produced by the leaves.