Stevia-EMAP
Stevia-EMAP Stevia-EMAP
Pests and Diseases: • Stevia is usually the last plant insects will feed on. The plant’s sweetness seems to provide a kind of natural defense against aphids, grasshoppers and other bugs. Some stevia varieties may be attacked by aphids, white fly and leaf cutters but not cause a serious economic damage to the plants. Aphids نملا ةرشح Grasshoppers طاطنلا ةرشح Mole cricket رافحلا ةرشح White fly ءاضيبلا هبابذلا
The use of dried leaves (pieces or powdered) is not unacceptable in cooking and does leave a sediment in clear drinks etc and can also leave a green colour in addition to the unpleasant aroma associated with the dried leaves. Appropriate processing of the dry leaves can remove this aroma which is due to specific leaf compounds (not steviosides).
- Page 1 and 2: Techno-economic study on Stevia pro
- Page 3 and 4: The Guarani Indians of Paraguay had
- Page 5 and 6: Stevia was first brought to the att
- Page 7 and 8: "Will sugar always be more advantag
- Page 9 and 10: Stevia Liquid Extracts: These are c
- Page 11 and 12: Food uses Maximum use level (mg Ste
- Page 13 and 14: Since the Stevia extract, Rebaudios
- Page 15 and 16: ASIA PACIFIC 36% OTHERS 1% EUROPE 9
- Page 18 and 19: Stevia stay in the field for severa
- Page 20 and 21: From the current study we can notic
- Page 22 and 23: • The Root: The root of stevia pl
- Page 24 and 25: • The leaf: The leaves are oval o
- Page 26 and 27: The component glycosides of particu
- Page 28 and 29: • A variety of soil types, rangin
- Page 30 and 31: • Plant Varieties: • There are
- Page 32 and 33: • Planting: Transplants from cutt
- Page 34 and 35: • Appropriate planting time: Tran
- Page 36 and 37: • Raised bed preparation: • For
- Page 38 and 39: • Pinching tips: Since Stevia has
- Page 40 and 41: • Weeding: Removal of weeds can b
- Page 42 and 43: • Harvesting: • Timing of harve
- Page 44 and 45: Crushing: • After drying, leaves
- Page 48 and 49: Methanol appears to be used in most
- Page 50: Process Flow Diagram for Purificati
The use of dried leaves (pieces or powdered) is not<br />
unacceptable in cooking and does leave a sediment in clear<br />
drinks etc and can also leave a green colour in addition to<br />
the unpleasant aroma associated with the dried leaves.<br />
Appropriate processing of the dry leaves can remove this<br />
aroma which is due to specific leaf compounds (not<br />
steviosides).
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