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The plant cannot survive frost during the winter and therefore greenhouses are used to grow stevia in Europe. [8] Stevia rebaudiana is found in the wild in semiarid habitats ranging from grassland to mountain terrain, do produce seeds, but only a small percentage of the seeds germinate. Stevia rebaudiana has been grown on an experimental basis ...
Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil. [4] [5] The active compounds in stevia are steviol glycosides (mainly stevioside and rebaudioside).
Exports of Stevia extracts (especially sweeteners) and of the leaves during the period 2007–2014 reached a cumulative total of USD 7,600,000. [1] The main export destinations of Stevia from Paraguay in 2014 were the European Union (47%), China (37%), the wider Mercosur area [ a ] (11%), United States (1%), and Rest of the World (4%).
Human use of the sweet species S. rebaudiana originated in South America. [10] The species Stevia rebaudiana is widely grown for the sweet compounds ( steviol glycosides ) extracted from its leaves, sold as a sugar substitute under the generic name stevia and several trade names.
They also occur in the related species S. phlebophylla (but in no other species of Stevia) and in the plant Rubus chingii . [1] Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, [2] although there is some disagreement in the technical literature about these numbers.
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