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| Stevia is the generic name of a perennial plant with the scientific name of "Stevia rebaudiana Bertoni" which is a composite plant originally growing in Paraguay of South America. |
Stevia as a sweetening
| When synthetic sweetenings such as sodium cyclohexylsulfamate and Dulcin were prohibited in Japan as cancer-causing at the end of 1960s, Ministry of Agriculture, Forestry and Fisheries of Japan introduced Stevia to Japan from Paraguay for manufacture of natural sweetening. Its leaves contain much sweetening ingredients such as stevioside and rebaudioside. The sweetening substances are chemically extracted from Stevia leaves only, and made into a white powder of natural sweetener. It has 250 times more sweetness than sugar with one-ninetieth calorie of sugar. This sweetening is widely used in many kinds of soft drinks and processed foods. |
JBB Stevia Extract Liquid, entirely
different from the Stevia sweetening
Many kinds of surprising power have been found in its stems!
| Native Indios in Paraguay valued Stevia as a secret plant from the pre-Inca era, and have been using it as a natural sweetening and a herb for the past several hundred years. A scientific paper by Prof. Crugar of University of Argentine reads that boiled Stevia juice improved various diseases and cornified skins, and relieved pertussis. Dr. Michel in Paraguay presented a paper in the International Congress of Diabetes in 1970 that the soup of boiled Stevia leaves showed an outstanding effect on diabetes. President Sato of JBB Stevia Laboratory found a surprising power in its stems 20 years ago, and succeeded in producing Stevia Extract Liquid mainly from its stems by boiling, condensing, fermenting, and aging. Since then JBB Stevia Laboratory has been concentrating its all resources on research and development of Stevia products and their applications. |  |
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