Ancestral Past Natural Present Healthy Future VIII International

Ancestral Past, Natural Present, Healthy Future

VIII International Kaá Heé – Stevia Symposium November 18 – 19, 2015 Club Social Area 1 - Itaipu Binacional Ciudad del Este, Paraguay

Main Speakers and Topics

“Fair Price – Secure and sustainable income in the countryside” “Smart agriculture is a precondition to reach the real potential of a sustainable economy in the country side. Organically grown stevia is a valuable cash crop, a tool to reduce poverty and to improve the livelihoods of the smallholder farmers” Margarita Duarte Gerente Real Stevia Company, Granular PY PARAGUAY

“Resilient supply chain – How Paraguay responds to global challenges” “It is essential to challenge the prevailing way of doing agriculture, which is trying to control the ecosystem, rather than working with the eco system! In order to respond to climate change and contribute to the environmental global challenges the private sector need to cooperate together with local farmers, the government and international agencies to contribute to the efforts towards a resilient agriculture” Carl Horn Chairman Real Stevia Company SUECIA

“Irrigation and weed control of stevia” “Cultural practices can be optimized for stevia leaf production. Irrigation, weed control, and plant improvement studies were conducted in the western United States. Leaf and steviol glycoside production were sensitively affected by small changes in irrigation criteria. Water use efficiency will be discussed. Stevia tolerates several herbicides conventionally used on other crops” Clinton C. Shock, Ph. D Director and Professor, Oregon State University Malheur Experiment Station USA

“Stevia Photosynthetic behavior under different radiation and CO 2” Alfredo Jarma-Orozco Ph. D. Fisiología de Cultivos Universidad de Córdoba COLOMBIA “Stevia has been grow successfully in several parts of the world which means that the sunlight intensity which the species has been exposed was highly variable (Jarma , 2008; Landázuri & Tigrero , 2009; Ceunen et al 2012). However, the stevia has a photosynthetic metabolism C 3 and it´s possible that in some regions the incident of the sunlight radiation intensity is so high during part of the year or the day causing stress photoinhibition with lower yields that potentially could be obtained. Light saturation curves of three genotypes of Stevia are presented and shows that the genotype also has an important effect on susceptibility or resistance to high radiation. Based on these results, farmers may determine in advance whether or not to establish crops in regions with high sunlight radiation”

“What is the real yield of stevia? ” Dr. Raul Urbina CEO, Stevia One PERU “The presentation will aim to answer the following questions: What to consider when starting a stevia project? How much produces a hectare under drip and drying conditions? . Which are the yields of the differents varieties disposal on the market and what is the concentration and composition of steviol glycosides could be expect? How the stevia grow under intensive production conditions? How much it costs to produce a kilo of stevia leaves and how much to produce a kilo of Reb A? How much it cost to implement an hectare of stevia? What would be the expected returns? What to do to maximize the financial, social and environmental returns? "

“Stevia and its antioxidant qualities” "Often we said that Stevia also has antioxidant qualities. The presentation will answer the following questions: What does this mean? How a test has to be carried? What is known in relation to this? " Mr. Helmut Weidlich Institut Kurz GERMANY

“Stevia Rebaudiana Drug effect thourgh preclinical validation as hypoglycemic” “Berdiana is a herbal medicine based Ka'a He'e (Stevia rebaudiana). This work was conducted to evaluate the influence of the extract of Berdiana´s raw material on glycemia in mice. The animals were treated with Berdiana’s ethanol extract powder provided by the company for 28 days. Two doses were tested 50 and 100 mg / kg. Both were effective in reducing the level of glucose in hyperglycemic animals. This value is not altered in normoglycemic animals”. Prof. María Luisa Kennedy, Ph. D Investigadora Facultad de Química (Paraguay) PARAGUAY

“Innovation in stevia leaf extract to address global demand” “Innovation in the area of Stevia agronomy, chemistry, process-technology and composition of stevia leaf extract contributed to the significant expansion of stevia sweetened food and beverages globally. The innovation in steviol glycoside components in the stevia leaf extract has paved the way to produce a sweetener with sugar-like taste quality in the reduced or no sugar -added food and beverages. The advancement in Stevia plant science is continuously improving the quality and quantity of steviol glycosides in the stevia leaf extract, which Dr. Sidd Purkayastha ensures the robust growth of Stevia plant-derived Vice President, Global Scientific & Regulatory Affairs sweeteners to meet the global market demand with significantly lower water and energy Pure Circle footprints compared to sugar” USA

“Manufacturing and Purification of Steviol Glycosides From Leaf and Novel Processes” “This presentation will provide an overview of the processes and techniques utilized to produce Stevia products. This includes the extraction, separation and purification of Steviol Glycosides from the leaf. We will also review how the agronomics of Stevia have changed over the past decade changing the way manufactures produce steviol glycosides. Andrew Ohmes Global Commercial Leader Cargill Stevia Business USA Finally, we will review some of the new novel technologies. Touching on how these are similar and where they diverge from current stevia leaf extract products”

“Innovation of steviol glycosides with novel technologies to address global demand” “This presentation charts three technological advances aimed at satisfying the expectation of global consumers for zero-calories but with sugar-like taste. • Firstly it will show intensive investigations of interactions between glycosides allowed mathematical modelling of their taste relationships and the selection of plant extracts that maximise sweetness while reducing bitterness and licorice characters. • In parallel with this, enzyme modification has been advanced to upgrade leaf extracts, especially those rich in stevioside. Dr. J. Fry, FRSC, FIFST Director Connect Consulting UNITED KINGDOM • Finally, the discovery of rare glycosides of outstanding taste quality has prompted the search for commercial viable ways to add these to the range of stevia-based sweeteners available to product developers”

“The Analysis of Stevia Extract: From Sample Preparation to Quantitation” John F. Clos, Ph. D. Senior Scientist II, The Coca-Cola Company ESTADOS UNIDOS “Regardless of the sources of the steviol glycosides, they have the same molecular structure and, therefore, can be analyzed with the same methods. However, minor glycosides eluting early in the JECFA isocratic method can not be adequately resolved for analysis. Updated analytical methods with more sophisticated instrumentation are required for new products, especially, for the minor glycosides. Besides the HPLC procedure, the moisture analysis, solvent analysis, standards, and calibration procedure are critical to ensuring high accuracy, precision, and reproducibility. Various choices for each aspect of Reb A powder analysis will be reviewed along with their benefits and drawbacks in order for individuals to create the most appropriate protocol from moisture equilibration through calibration and quantitation of the steviol glycosides”.

“The Science Behind the Safety of Stevia Extract” “The safety of high purity stevia extracts (>95% total steviol glycosides) is well documented throughout the scientific literature. Over the past few years, extensive research has been conducted to understand the safety profiles of several minor steviol glycosides (e. g. Rebaudioside M). The results of these studies indicate minor steviol glycosides share the same metabolic fate as major steviol glycosides, such as rebaudioside A and stevioside. These data George Pugh, Ph. D. , D. A. B. T. can be used to reinforce the safety of novel steviol glycosides isolated from stevia leaf” Director, Ingredient Safety, The Coca-Cola Company USA

“Market Drivers, CPG market with stevia & impact on Economic Development” “Increasied consumer’s interest in calorie-reduced products combined with government regulations looking at total calorie count and with a stronger than ever demand for natural products are boosting the demand for high purity stevia extracts. In the last 2 years - as a result of innovation in applications for different food and beverages categories - stevia has been heavily endorsed by core brands, and this trend will continue to consolidate in the near future. Mr. Mauricio Bacigaluppo Regional Vice President Latin America, Pure Circle USA Such development will positively impact stevia growers and will benefit regional economies”

Steviol Glycosides: “Natural sources and its derivatives, used as a sweetener" "The increase of non-communicable diseases such as obesity, hypertension and diabetes has generated the need to change eating habits and to find alternatives to the products we consume, particularly in terms of sweeteners and their origin. From the year 2011, with the addition of steviol glycosides as a natural sweetener in the General Standard for Food Additives, they have intensified efforts worldwide to produce glycosides using processes and alternative sources. Ing. Quím. Trini Jiménez PARAGUAY Could he glycosides be considered natural sweeteners and with the same number in the SIN?

“Sugar Light: Product based in steviol glycosides of Stevia Rebaudiana Bertoni” “Steviol Glycosides enables to develop a wide range of sweeteners high demand in the international market. New products developed like sugar light produced by co-crystallisation or absorption of sugar and stevia, allows to reduce calories very necessary to help reduce the obesity rate. According to the concentration of seviol glycosides used can be reduced the sugar intake half or less, without sacrificing the inherent properties sweetness and sugar" Ing. Quim. Silvia Aquino, MSc Product Developer and Professor. Facultad de Ciencias Químicas PARAGUAY

“Sweeteners Health Effects" “During the presentation will be expressed the medical point of view about the effect of sweeteners on human health with theoretical and scientists foundations using professional language”. Dra. Mgr. Maria Elena Mercado Estrada Médico Clínico BOLIVIA

“Update Stevia in the US market: Market, Product Development and Regulations” “The presentation will provide an update of current stevia market in the US (size, competition, and market share of top stevia brands), and will introduce to the community the latest products penetrating the market in the US containing stevia as their main source of sweetener. The final point of the presentation is to make the audience understand the quality standards, and the documentation that major US companies request from potential stevia manufacturers to become an active supplier. ". Jorge Pérez Director of Global Supply Chain Wisdom Natural Brands USA

“Stevia Labeling and Claims ” “A very large number of food products containing steviol glycosides have appeared on the market in recent years. Depending on the region, labeling requirements vary slightly but the ability to use the word "natural " or " naturally occurring“ in advertising materials varies deeply. We will give an overview of several regions of the world to review these concepts by showing existing products’ labels” Susana Socolovsky, Ph. D, CFS President, Pentachem Consulting ARGENTINA

“Safety and Regulatory – Novel Technologies” Dr. Rebeca López-García Principal Logre International Food Science Consulting MEXICO “Non-caloric sweeteners are considered food additives; and as such, must go through a safety evaluation process to be approved for use in human food. This process is based on risk assessment. Commonly, the evaluation is made on purified compounds. Crude extracts or extracts with lower purity are difficult to evaluate since their composition includes many compounds. Thus, results of the different studies are difficult to interpret to obtain reliable toxicological information. Stevia-derived compounds produced using different novel technologies must go through a specific characterization process to show that these compounds are pure and equivalent to the compounds that have already gone through the assessment process. Up to date it has been determined that purified stevia-derived compounds obtained through novel technologies undergo the same metabolism as their traditional counterparts. Thus, most of the safety evaluation studies are applicable to these products”

“Tequila Route in Mexico, successful model for economic and social communities development" “Through the creation of the Tequila Route in MEXICO as highly competitive tourism product in domestic and international markets, we develop communities , focusing its creation to poverty reduction, business development, increase competitiveness micro, small and medium tourism enterprises, ensuring conservation of the environment, natural resources, social and cultural values of the regions, create new tourist products and services and intensify existing products, diversifying the tourist offer, promoting and ensuring public-private investment, thereby increasing the number of tourists and the economic impact, generating well-being and improving the quality life of the population” Martha Irene Venegas Trujillo Directora General La Ruta del Tequila MEXICO

Auspiciantes