Stevia Origin

General Considerations:

Original Name: Ka’a he’ẽ

(sweet herb)

Family:Chrysanthemum (more than 300

species)

Cientific Name:Stevia Rebaudiana Bertoni

Original Location: Amambay Mountain Range between 23º & 24º Latitude South Other Clasifications: Stevia Colina, Gardn / Stevia Palida, Mart / Stevia Hypifolia, Gardn / Eupatoria Rebaudiana, Bertoni

GUILLERMO PISO (1611-78), doctor en medicina y naturalista PEDRO MONTENEGRO (1663-1728), hay un manuscrito con 420 paginas de agosto de 1808. Otro: materia médica misionera, de 1710. SEGISMUNDO ASPERGER (1687-1772), padre jesuita.

JOSÉ SÁNCHEZ LABRADOR (1714 o 1718-1798), padre jesuita.

JOSÉ DE GUFUAVA (1713-170), padre jesuita.

AUGUSTES AIMÉ BOUPLAND. DE SAINT HILAIRE (1799-1853). Dr. MOISES BERTONI. PRIMEROS TRABAJOS 1887EBERHARD MUNCK AF ROSENCHOLD

STEVIA REBAUDIANA BERTONI, A PLANT STEVIA REBAUDIANA BERTONI, A PLANT ORIGINATED FROM PARAGUAY, CONTAINS THE ORIGINATED FROM PARAGUAY, CONTAINS THE NATURAL SWEETENER STEVIOSIDE AND NATURAL SWEETENER STEVIOSIDE AND REBAUDIOSIDE (E. DE MYUDER, P. NAUDTS. J REBAUDIOSIDE (E. DE MYUDER, P. NAUDTS. J GEUNS , S. SIMOENS AND L. VANHOUDT)GEUNS , S. SIMOENS AND L. VANHOUDT)

STEVIA REBAUDIANA STEVIA REBAUDIANA (BERT) BERTONI IS AN (BERT) BERTONI IS AN HERBACEOUS PERANNIAL, HERBACEOUS PERANNIAL, NATIVE TO THE HIGHLANDS NATIVE TO THE HIGHLANDS OF PARAGUAY. (J.E. OF PARAGUAY. (J.E. BRANDLE AND N. ROSA)BRANDLE AND N. ROSA)

24º

23º

Trópic of

Capricor

n

Map of Paraguay

Year 1705

24º

23º

Current Map of Paraguay

Tropical Climate

Characteristics

The Ka’a He’êKa’a He’ê grows wild, with characteristics only possibles

within the department of Concepcion and Amambay at 720

meters over sea level and an average temperature of 23º C,

rain falling average of 1.600 milímeters and abundant

humidity during summer. Moises

Bertoni “Stevia Rebaudiana (Bertoni), is

native to northeastern Paraguay (23°- 24° latitude South) and has been used for centuries as a natural sweetener, particularly in infusions of Mate”

  SOEJARTO et al. 1983; LEWIS. 1992

“Ka’a Eirete”

(very sweet leaf) The Guaraní, natives in the region of

Amambay, north east of Paraguay, were the first to use the leaves of the stevia plant which they called "Ka'a eirete",

The Spanish conquistadores did not give much atention to the use of Ka’a He’e because honey was predominantely use as sweetener. In the XVI century, noted that the Paraguayan aborigens used frequently the plant for different types of infusions.

The Spanish in the XVI century

Historical Development1887. Dr. Moisés S. Bertoni, find first references of the Stevia Plant from Yerba growers and Natives.

1901. First acknowledge international publication appears in the newspaper "Kew Bulletin" of England.

1905. Dr. Bertoni ptoposes the denominatión as Stevia Rebaudiana Bert.

1913. More studies are made in Amberes, Bélgium - Wiesbaden & Hamburg in Germany .

1969. Prof. Derek Barton, Nobel Prize in Chemistry, lead a group of scientist at the Royal Academy of Science and technology in London, to study the different aspects of the plant.1970. Japanese experiment the use of stevioside and its application to food and the pharma industry.

1900. Dr. Ovidio Rebaudi practices the chemical and industrial study of the plant. Confirming the sweetening principle and relates it to glycirricine.

1889. Dr. Bertoni makes a public anouncement naming the plant: Eupatorium rebaudianum.

1904. Dr. Bertoni, proves it is in effect an Eupatorieae of the Stevia génder.

1909. Rasenack y Dietrich demonstrated the active sweetening principle is totally different from Glycyrricine and call it Stevióside.

1908. Dr. Ovidio Rebaudi informs the international científic centers about the plant.

1909. Karl Dietrich separates 2 forms of glycosides from the plant: stevine & rebaudine along with oils, resines and bitter substances.

1954. In Japan, starting to study stevia and propagate the plant in greenhouses.

1980. Dr. Tetsuya Sumida publishes studies and opens the possibility of a new sweetener source in Japan.

1988. Stevia had 14 % of the high intensive sweetener market consume in Japan.

2004. Ka’a He’ê, obtains the international provisory certification as inocuous substance for human consumption from Jecfa.

2008. The FAO/OMS mixt commitee of experts on food aditives JECFA, informs that Ka’a He’ê obtains the certification of inocuous food permitting its safe consumption by humans. 2008. Pepsi Co. & Coca-Cola Co. Announce the use of Ka'a he'ê (Stevia) as sweetener in their products.2008. The Food and Drugs Administration (FDA) of the USA, permits the use as food aditive of the “Rebaudioside A”, active principle of Ka'a he'ê.

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