Stevia origin

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  • 1. SteviaOrigin General Considerations:
    • Original Name:Kaa he(sweet herb)
  • Family: Chrysanthemum (more than 300 species)
  • Cientific Name: Stevia Rebaudiana Bertoni
  • Original Location:Amambay Mountain Range between 23 & 24 Latitude South
  • Other Clasifications:Stevia Colina, Gardn / Stevia Palida, Mart /Stevia Hypifolia, Gardn / Eupatoria Rebaudiana, Bertoni

2.

  • GUILLERMO PISO (1611-78), doctor en
  • medicina y naturalista
  • PEDRO MONTENEGRO (1663-1728), hay
  • un manuscrito con 420 paginas de agosto de1808. Otro: materia mdica misionera, de 1710.
  • SEGISMUNDO ASPERGER (1687-1772), padre
  • jesuita.
  • JOS SNCHEZ LABRADOR (1714 o 1718-
  • 1798), padre jesuita.
  • JOS DE GUFUAVA (1713-170), padre jesuita.
  • AUGUSTES AIM BOUPLAND.
  • DE SAINT HILAIRE (1799-1853).
  • Dr. MOISES BERTONI. PRIMEROS TRABAJOS
  • 1887
  • EBERHARD MUNCK AF ROSENCHOLD
  • STEVIA REBAUDIANA BERTONI, A PLANT ORIGINATED FROM PARAGUAY, CONTAINS THE NATURAL SWEETENER STEVIOSIDE AND REBAUDIOSIDE (E. DE MYUDER, P. NAUDTS. J GEUNS , S. SIMOENS AND L. VANHOUDT)
  • STEVIA REBAUDIANA (BERT) BERTONI IS AN HERBACEOUS PERANNIAL, NATIVE TO THE HIGHLANDS OF PARAGUAY. (J.E. BRANDLE AND N. ROSA)

3. 24 23 Trpic ofCapricorn Map of ParaguayYear 1705 24 23 4. Current Map ofParaguay 5. Tropical Climate Characteristics TheKaa He grows wild, with characteristics only possibles withinthe department of Concepcion and Amambay at 720 meters over sea level and an average temperature of 23 C, rain falling average of 1.600 milmeters 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 MateSOEJARTO et al. 1983; LEWIS. 1992 6. Kaa Eirete (very sweet leaf)

  • The Guaran, 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 Kaa Hee 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 inthe XVI century 7. Historical Development

  • 1887. Dr. Moiss 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 denominatin as Stevia Rebaudiana Bert.
  • 1913. More studies are made in Amberes,Blgium - 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 Rebaudipractices 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 gnder.
  • 1909. Rasenack y Dietrich demonstrated the active sweetening principle is totally different from Glycyrricine and call itSteviside.
  • 1908. Dr. Ovidio Rebaudi informs the international cientfic 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. Kaa He, 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 Kaa He 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' (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'.

8. Thank you!!!