Stevia is also known as "honey plant" or "Meethi tulsi" because it has a sweeter taste. It is a natural sweetener given mainly to diabetics to balance insulin levels in the body. Its leaves are used to make a variety of medicines.

1. ANISHRA IMAN (2018-ag-8748)
M. USMAN YAQOOB (2018-ag-8780)
FAIZA RASHID (2018-ag-8741)
MOHAMMAD MASOOD (2018-ag-8711)
HASSAN BASHIR (2018-ag-8726)
Department of Plant Breeding and Genetics | Presentation
on STEVIA
U A F S U B C A M P U S B U R E W A L A
S U P E R V I S E D
B Y
DR. U M A R A SEHAR
R A N A
GROUP
MEMBERS

2. Stevia
(Stevia
re b aud iana)
MEETHI TULSI
Study of Satevia Features and Breeding
Objectives in Pakistan
UAF SUB CAMPUS BUREWALA

3. Origin
and
Evolution Stevia is a "wonder crop" & "honey plant" with a strong sweet taste
The stevia plant is native to SouthAmerica.
It was first consumed over 200 years ago in South America where the indigenous people used
leaves of the plant to sweeten beverages or chewed them for their sweet taste.
They learned about stevia from the local Guarani and Mato Grosso Indians who used stevia
leaves to sweeten their medicinesand teas.
In Japan, the sweetener stevia has been popular since 1950 and today has a significant share of
the sweetener market.
In 1991 stevia was banned in the U.S. due to early studies that suggested the sweetener may
cause cancer.
In December 2011 steviol glycosides were finally approved by the EFSA in the EU.
In 2015 FSSAI of India allowed the use of stevia in food items and beverages.
Department of Plant Breeding and Genetics | Presentation
on STEVIA

4. Stevia is a herbaceous plant (2n=22) which
consists of approximately 230 species, shrub
and sub-shrub plants.
It is considered as perennial plant and grow
up-to 60-100 cm tall.
Leaves of the plants are oppositelyarranged
and they are sessile.
Each plant may contain 40-45 leaves.
Stevia is considered as semi-humid
subtropical plant.
Soil for stevia cultivation normally ranges
between 6.5-7.5 pH ranges.
Stevia is self-incompatible plant and the
pollination behavior is entomophilous.
Botanical
Characteristics

6. 300 times sweeter than sucrose.
Flavor enhancer.
Herbal tea.
Preparation of Pharmaceutical products.
Food and beverages application as a
replacement for sugar and artificial
sweeteners and also combined with other
sweeteners.
Added to products such as chewing gum,
tooth paste, mouthwash and evenan anti-
smoking lozenge.
Application
Areas

7. No calories and it is natural.
pH and heat stable up to 200°C (392°F)
Does not affect blood sugar levels.
Non-toxic and non-addictive sweetener.
Non-fermentative and non-discoloring.
Bactericidal activity.
250 to 300 times sweeter than sugar.
Various medicinal uses.
Benifits

8. Improving total glycoside content and rebaudioside
Stevioside ratio with higher leaf yield
High leaf stem ratios
BREEDING
OBJECTIVES
OF
SATEVIA
Breeding programs for stevia
should be aimed at:

9. BREEDING
METHODS
1
Germplasm Introduction,
Collection and Conservation
2 Selection
3
Mutation Breeding
&
Polyploid Breeding

10. BIOTECHNOLOGICAL
APPROACHES 1 Tissue Culture
2 Anther Culture
3 Marker Assisted Selection

11. Rebaudioside-A is of particular interestamong
the glycosides produced in the leaves of
stevia because it has the most desirable flavor
profile, while stevioside is responsible for
aftertaste bitterness. Improved genotypes
with a high content of rebaudioside-A with
respect to other glycosides (like stevioside)
need to be developed.
FUTURE
PROSPECTS

12. Highlight 3