JOURNEY OF STEVIA

From the Field to Your Table

  • 1. NURSERY

    To select the best stevia variety (high percentage of steviol glycosides, fast growth rate, no flowering) and multiply in green-house before taking it to the field.

  • 2. AGRICULTURE OF STEVIA

    For hundreds of years, local peoples in Brazil and Paraguay have grown stevia. Stevia is a perennial shrub and have a life span of about 5 years. Its agriculture requires skill and know-how. it needs the right soil and water conditions to flourish

  • 3. HARVESTING STEVIA

    Stevia leaves have to be harvested when the steviol Glycoside content is at its peak. An ideal stevia plant can give up to 4 harvests a year ​

  • 4. DRYING THE LEAVES

    Once harvested, stevia leaves need to be dried immediately to preserve the content of steviol glycosides and the colour

  • 5. EXTRACTION OF STEVIA

    There are two compounds in stevia that are responsible for the sweetness: Stevioside and Rebaudioside A. To extract these . Steviol glycosides the dried leaves are first steeped in water.

  • 6. PURIFICATION OF STEVIA

    The extract is then purified from all soil and plant material. food grade alcohol is used for purification. this results in white to pale yellow coloured crystals with a faint herbal smell. These look more like sugar and is approved by FDA, USDA, FSSAI

  • 7. FINISHED PRODUCT

    The result of the purification is Steviol Glycoside, which is completely soluble in water and water solution is clear. It is an absolutely Natural product with No chemical modification after extraction. This product is 300-400 times sweeter than sugar

  • 8. FORMULATION

    Since steviol glycoside is 300-400 times sweeter than sugar it cannot be consumed directly. VISTEVIA formulated it with other natural ingredients such as erythritol, sorbitol, monkfruit extract to provide the best tasting products to you