Super Benefits of Stevia

Dandruff and Hair Health

Stevia concentrate is believed to be beneficial for dandruff, dry scalp, and dull, dry and thin hair. People have noticed stronger, dandruff-free and rejuvenated hair after the regular use of Stevia. Simply mix 3-4 drops of Stevia concentrate into your regular shampoo and wash as normal. Also, after shampooing, using stevia tea as a conditioner and rinsing it out after 5 minutes can help retain natural hair colour and strength.

Diabetes

Studies and researches show that Stevia may stabilize blood sugar levels, increase insulin resistance, may even promote insulin production by promoting the pancreas health, discourage glucose absorption in the blood, and inhibit candidiasis - a yeast infection that flourish with sugar. Stevia is a great low carb, low sugar and low calorie sugar alternative and the steviol glycosides are not metabolized by the body and are excreted in the urine without getting accumulated in the body. A Study also suggests that Stevia may inhibit the craving for sweet and oily or fatty foods. Drinking tea made with crushed raw Stevia leaves, or with its extract or tea bags two to three times daily may help with hyperglycemia. To make Stevia tea, heat - not boil one cup of water and let a tea bag or 1teaspoon of its leaves steep in it for 5 -7 minutes. Drink it hot or cold. Or 3-4 drops of Stevia extract can be added to warm or cold cup of water. Also stevia can be used as a natural alternative to any other artificial sweetener being used.

Gingivitis

Study shows that antibacterial properties of Stevia may help with gingivitis, cavities, tooth decay and mouth sores. It may suppress the development and reproduction of infectious organisms in the gums and teeth, inhibit the growth of plaque and may improve overall oral health. People who have used Stevia as a mouthwash has reported significant decrease in gingivitis and other mouth infections. Simply gargling with Stevia mouthwash and brushing with Stevia added toothpaste may be beneficial. To make Stevia mouthwash, add 3-4 drops of Stevia extract in half a cup of lukewarm water or steep half a cup of tea with its leaves or teabag and gargle three to four times daily especially in the morning and at night. For toothpaste, mix 2 drops of Stevia extract to the regular toothpaste.

Heartburn and Indigestion

People in Brazil, Paraguay and Bolivia have been using Stevia tea to soothe upset stomach, heartburn, and to improve indigestion and gastrointestinal function. Drinking Stevia tea after every meal may serve as a digestive aid and relieve heartburn and stomach pain.

High Blood Pressure (Hypertension)

A few longer term studies done over a period of 1 and 2 years show that stevia may lower elevated blood pressure levels. Simply drinking Stevia tea twice daily may help stabilize the blood pressure levels.

Osteoporosis

A study performed on chickens shows that by adding Stevia leaf powder to chicken feed it significantly increased calcium metabolism in the chickens and had 75% decreased eggshell breakage. A patent application for possible Osteoporosis treatment with Stevia suggests that stevia may help promote absorption of calcium in the body and help improve bone density. Suggested remedy is to make Alfalfa and stevia tea by steeping Alfalfa herb and Stevia half teaspoon each for 5-7 minutes. Drink it two to three times daily. Adding vitamin D powder to the tea or taking its supplements can be beneficial too.

Weight Loss

Recent medical research suggests that low at carbohydrates, calories and sugar Stevia may be beneficial in weight management. One preliminary research suggests that Stevia may interfere with the functions of hypothalamus and may aid weight loss by curbing the hunger sensation. Hypothalamus is a part of the brain which controls hunger, thirst and fatigue along with its other functions. Anti-glycemic activity of Stevia may also control blood glucose levels which is one of the major causes of weight gain. Stevia works as a tonic to increase energy levels in people battling for weight loss. Suggested remedy is to drink one cup of Stevia tea or mix 10-15 drops of Stevia concentrate in one cup of cold or warm water. Drink it 15 minutes before every meal.

Wrinkles and Other Skin Conditions

Stevia is believed to be a remarkable healing agent for skin disorders. Its antioxidant, antibacterial and antiseptic activity may help with wrinkles, skin blemishes, dermatitis, eczema, acne outbreaks, scarring, rashes, itchiness and chapped lips. A small amount of Stevia concentrate applied directly onto the affected skin may promote the healing process. To smooth out the wrinkles, before going to bed, apply a paste made by crushed Stevia leaves or its liquid concentrate evenly all over the face and let it dry for fifteen to twenty minutes. Wash and pat dry your face and apply a few drops of extra virgin coconut oil on the face and leave it on over night to benefit from its antioxidant effects.

Safer for Teeth

If someone started using this sugarless sweetener to replace refined sugars in their diet, they may see a decrease of tooth decay. In 1999, an average person consumed 158 pounds of sugar a year. That means that people are consuming over 3 pounds of sugar every week!
Don't think that you consume that much sugar? Start tracking what you eat. Check out the food labels for added sugar, fructose, or high fructose corn syrup. Here is a list of just a few out of many foods that can be packed with unexpected added sugars: ketchup, baked beans, cream substitutes, salad dressings, deli meats, processed juices, etc.
One can only imagine how many teeth can be saved by replacing all of that sugar with healthier options, such as stevia. That is one of the great benefits of stevia.

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Weight Management Through Stevia

It would seem quite obvious that even partially substituting a no-calorie sweetener for sugar (a high calorie sweetener) would help reduce caloric intake and thus contribute to weight loss.  (One ounce-approximately 2 teaspoons-of sugar contains 50 calories. The average daily sugar intake for persons in the United States is 13 ounces, or 650 calories.) On an annual basis, each American eats approximately their weight in sugar.

Researchers at the Center for the Study of Nutrition Medicine, Beth Israel Deaconess Medical Center at Harvard Medical School in Boston, Massachusetts, studied the influence of aspartame on obesity (Blackburn, 1997).  In one study, 163 women were randomly divided into two groups.  Each group was assigned to either consume or abstain from aspartame-sweetened foods and beverages for sixteen weeks.  Both groups were also actively involved in a weight-control program using a variety of modalities.  At the end of the study, both the group on aspartame and the group without the synthetic sweetener lost an average of 10 kilograms (22 pounds).  During the maintenance phase that lasted for the next two years, the women assigned to the aspartame group gained back an average of 4.5 kilograms (10 pounds) while those who were not on aspartame gained back 9.4 kilograms (20 pounds)- practically all of the weight they had previously lost.  The researchers concluded, "These data suggest that participation in a multidisciplinary weight-control program that includes aspartame may facilitate the long-term maintenance of reduced body weight."

Unfortunately, no formal studies have been done to evaluate stevia substitution in relation to weight loss.  However, as stevia has no calories and can satisfy your sweet cravings, we would suspect the results to be similar to those in the aspartame study.

Stevia is more attractive to dieters than aspartame for several reasons.  Stevia has the same caloric and glycemic value as aspartame, none.  Stevia has an exemplary safety record, which cannot be matched by any artifical sweetener, including aspartame.  Additionally stevia is heat stable so it can be used in high heat cooking and baking without breaking down, unlike aspartame which breaks down and can be toxic at cooking and baking temperatures.

Are you the type of person who uses a lot of sugar? Do you use it to sweeten beverages? Do you sprinkle it on cereal? Do you consume it in baked goods and other sweet treats? If so, there's a good possibility that even partially substituting these refined sugar calories with calorie-free stevia can make a difference in your weight. 
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Fight against Diabeties

Diabetes is one of the fastest growing diseases in this country, especially in the adult population.  People with the disease often are prone to high blood pressure, vision changes and decreases in arterial blood flow, which can lead to heart disease or stroke.

There are many reasons for the explosive increase in diabetes, among them obesity, sedentary lifestyles, genetics and, to some degree, sugar consumption.  In the United States, the average person consumes more than 120 pounds of sugar each year.

Humans seem to be born with a sweet tooth.  This has spawned a multibillion-dollar industry for the development of sugar alternatives.

Interestingly, nature has provided a sugar substitute called stevia.  Wild stevia is a perennial shrub native to the Amambay mountain region in Paraguay.  It has been used for centuries by the natives as a sweetener and in the 1800s was "re-discovered" and used throughout Latin America.  In 1931, stevioside was isolated as the active part of the stevia leaf.  The Japanese use it and today it accounts for about 41 percent of their total artificial sweetener market.

Stevia has some very interesting properties.  It has no calories but has actions similar to several currently used medications.  It stimulates the release of insulin and normalizes the response to glucose, especially in type 2 diabetes.  It is used in Latin America as an inexpensive therapy for hyperglycemia.

In good medical studies, regular consumption of stevia also reduces high blood pressure without reducing normal blood pressure.  Medical publications have shown that it affects calcium transport in a way that is similar to a class of drugs called calcium channel blockers (like verapamil), which commonly are used to treat high blood pressure.  In laboratory animals, stevia also can induce diuresis or water release, similar to diuretics also used to treat high blood pressure.

One study even showed that stevia could prevent infection by the rotovirus, a common viral infection among school-age children.

There are claims that stevia can help skin conditions and stomach problems and enhance immunity, but these have not been examined by the medical community. Raw leaves might be contaminated by bacteria and fungi and I do not recommend their use.  

Industry heavy weights such as Coca Cola, Cargill and Pepsi have developed stevia based sweeteners for use alone and as a food additive. These products are based on an extract of stevia, not the entire herb.

In December 2008, the FDA gave its approval for the stevia extract rebinia (Reb A) as a food additive. Coca Cola and Cargill have already branded the product Truvia, based on the rebina extract, and it is set to be used in a host of new products. PepsiCo, Whole Earth Sweetener Company and Pure Circle have also announce PureVia as their equivalent product.

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Some Facts about Stevia – The Natural Way of Sweetener

Stevia is a cash crop with low risk and assured tax free returns in a period as short as 3 months. Scientific cultivation and careful selection of planting material can yield very high returns for five years as compared to traditional crops.

• Due to the increased awareness towards use of Herbal and traditionally accepted medicinal plants, a very good market domestic& international is coming up for the medicinal plants and Herbals.
• Among the most lucrative Herbal plant is Stevia “Stevia rebandiana” or Stevia , a native ofparaguay, which provides a whopping Rs.11.05 lakh returns in a cycle of three years per acre.
• It is a native toBrazil,Venezuela,Colombia, &Paraguaywhere the native Gurney have used Caa-ehe(Stevia for over 1500 years to sweeten otherwise unpalatable medicinal drinks.
• Members of Composite family (Sunflower)Stevia is a sweet herb and is fast becoming major source of high potency bio- sweetener for the rapidly growing market for “natural” foods replacing chemical sweet ners like Aspartame, Saccharine and Splenda and even table sugar. Dry Stevia leaf is up to 30 times sweeter than sugar.
• The sweetness in Stevia is mainly attributed to two compounds viz. Stevioside 15 to 20% and rebaudiosideA(1-3%) which can be up to 250 times sweeter than sucrose.
• Stevia side has a few advantages over artificial sweeteners in that it is stable at high temperatures(100.C) and a ptt range of 3-9 and does not Darlene with cooking.
• In the 70′s & 80′s Stevia was developed as a sweetener/Flavor enhancer which has since been used widely for this purpose in Japan,China, Korea, Israel, Brazil and Paraguay.
• In Japanabout 80% of the sweetener market is Stevia based.
• Stevia is useful in regulating blood sugar, preventing hypertension, treatment of slain disorders and prevention of tooth decay. Studies shows that it is natural antibacterial and antiviral agent as well. On top of that, calorie and carbohydrate free and hence a great sweetener choice for diabetics, and those watching their weight .
• Stevia, therefor, opens up new avenues for crop diversification and a viable alternative to sugarcane.There is a potential to use Stevia in soft drinks, confectionery and bakery etc. Instead of sweeteners with known adverse side effects in the long run. Stevia prevents tooth decay with its microbial property . Majority of the supplementary food products for diabetic patients emphasize on the fibre & protein content the addition of the Stevia leaves, dried or in powder form, in such products would not only aid in increasing the natural sweetness but would also help in rejuvenating the pancreatic gland.
• Apart from this, Stevia is nutrient rich, containing substantial amount of Protein, Magnesium, Miocene, riboflavin, Zinc, Chromium, Selenium, Calcium & Phosphorus, Besides Stevia can also be used as a house hold sweetener in preparation of most Indian sweetmeats.

Gift of Nature

Due to life style of today’s world, a lot of calorie intake by people is not used. This unused calorie is hazardous for the health, which is leading a lot of health problem like diabetes, obesity, blood pressure, laziness….etc. This unused calorie intake starts from morning tea and is being consume whole the day and ends up dinner sweet. To reduce this risk a lot of chemical alternate of sugar are available in the market. As these are not natural so they are creating a lot of long term side effects.

The Stevia rebaudiana is commonly known as sweet leaf, sugar leaf, or simply Stevia. This is widely grown for its sweet leaves. Stevia and Sunflower belong to asteraceae family. The sweet herb Stevia is becoming a major source of natural sweetener as an alternate of sugar. It is rapidly replacing the chemical sweetener like Splenda, Saccharine and Aspartame.

The plant is native to tropical and subtropical regions of North America and South America. There are near about 240 species of Stevia Genus. It is grown widely in countries like Brazil, Colombia, Paraguay and Venezuela. In Venezuela it is being used over 1500 years.

Stevia leaves are 30 times sweeter than normal sugar. The extract of stevia Rebaudioside-A is around 300-400 times sweeter than normal sugar. The sweetness of stevia also felt for long time.

There are two compounds in stevia leaves 1.) Stevioside(10%-20%) and 2.) Rebaudioside-A(1-3%). The Stevioside is stable at 100 °C this is main advantage of Stevioside over other sweetener.

Today stevia is ready to become King in the market of sweetener. As demand of low carbohydrate sweetener is rising day by day.

A good market is being developed for stevia domestically as well as internationally. This is a ray of hope for the diabetic patient. As it is natural source of sweetener. It is also used for the treatment of obesity and high blood sugar patient. There is not increase in sugar level after consumption of stevia as sweetener as substitute of normal sugar.

For More Information on Stevia Cultivation
Pankaj kalita: 09854093470, 09085578408

STEVIA (MITHA PAT) cultivation in Assam

Stevia Cultivation at Rani (Near Guwahati)

Package of practices

INTRODUCTION ABOUT MITHA PAT

MITHA PAT

MITHA PAT is an incredibly sweet herb, obtained by a natural selective breeding process of the sweetest MITHA PAT parent plants. The sweetener the sweetener, extracted from the plants, is 300 times sweeter than sugar. The fresh leaves have a nice liquorice taste. What makes the MITHA PAT plant so special is that it can be used to replace sugar (sucrose). Many different uses of MITHA PAT are already well-known: as table sugar, in soft drinks, pastry, pickles, tobacco products, candy, jam, yogurt, chewing gum, sorbets... The dried leaves of MITHA PAT are about 40 times sweeter than sugar. The documented properties of MITHA PAT are antibacterial, anti fungal, anti-inflammatory, anti-microbial, anti-viral, anti-yeast, cardio tonic, diuretic, hypoglycemic and hence a boon to diabetic people, hypotensive, tonic, and vasodilator. Indeed, the leaves contain diterpene glucosides with a sweet taste but which are not metabolized and contain no calories. The biggest part of the sweet glucosides consists of the the sweetener molecule. MITHA PAT  is a perennial herbaceous plant and is part of the Asteraceae family. This family includes well-known plants such as dandelion, sunflower and chicory. The history of the culture of MITHA PAT mainly stems from Paraguay and Brazil. Originally, MITHA PAT only grew in the northern regions of South America but its cultivation has become popular worldwide. The plant has been known for centuries by the native Guaranay-Indians for the sweet taste of its leaves. They use it, amongst other things, to make "mate" herbal tea. MITHA PAT is often referred to as the "sweetest plant of the world”. Its leaves are about 5 cm long and 2 cm wide and are planted crosswise, facing each other. In the wild, the height of the plant varies from 40 to 80 cm but when cultivated, the MITHA PAT can become 1 meter high. MITHA PAT can be grown on relatively poor soil. The plants can be used for commercial production for 6 years, during which five times a year a harvest takes place of the part of the plant that is above the ground. The roots remain in place and so the plant regenerates again. Plants, which are 1 meter high, have a dry weight of 70 g on average. The dry weight of the leaves can vary from 15 to 35 g per plant.

Mitha Pat at house hold garden

 

The MITHA PAT  is commonly known as sweet leaf, sugar leaf, or simply MITHA PAT. This is widely grown for its sweet leaves. MITHA PAT and Sunflower belong to asteraceae family. The sweet herb MITHA PAT is becoming a major source of natural sweetener as an alternate of sugar. It is rapidly replacing the chemical sweetener like Splenda, Saccharine and Aspartame.

Today MITHA PAT is ready to become King in the market of sweetener. As demand of low carbohydrate sweetener is rising day by day. A good market is being developed for MITHA PAT domestically as well as internationally. This is a ray of hope for the diabetic patient. As it is natural source of sweetener. It is also used for the treatment of obesity and high blood sugar patient. There is not increase in sugar level after consumption of MITHA PAT as sweetener as substitute of normal sugar. MITHA PAT, therefor, opens up new avenues for crop diversification and a viable alternative to sugarcane. MITHA PAT crop has good potential in India. There is low risk in this crop. The investment in MITHA PAT is also tax free as it is agriculture production. The return also starts to come early. As it is planted for five years so the cost of plantation also accrue one time in five in 5 years. There is high potential of return as compared to traditional crop.

There is a potential to use MITHA PAT in soft drinks, confectionery and bakery etc. Instead of sweeteners with known adverse side effects in the long run. MITHA PAT prevents tooth decay with its microbial property . Majority of the supplementary food products for diabetic patients emphasize on the fibre & protein content the addition of the MITHA PAT leaves, dried or in powder form, in such products would not only aid in increasing the natural sweetness but would also help in rejuvenating the pancreatic gland. Apart from this, MITHA PAT is nutrient rich, containing substantial amount of Protein, Magnesium, Miocene, riboflavin, Zinc, Chromium, Selenium, Calcium & Phosphorus, Besides MITHA PAT can also be used as a house hold sweetener in preparation of most Indian sweetmeats.

There are different views about MITHA PAT in different countries. Countries like Japan and Korea; it is widely used as sweetener. Today the number of countries is increasing where MITHA PAT is available.

ORIGIN AND DISTRIBUTION

MITHA PAT has originated from Northeastern Paraguay and is widely distributed in USA, Brazil, Japan, Korea, Taiwan and Southeast Asia. It is commonly known as Caa-He-e (Sweet herb) in Japan and Korea and generally occurs on the edge of marshes or in grasslands on soil with shallow water tables. 

 

ADVANTAGES OF MITHA PAT ARE AS FOLLOWING

1.        It is a completely natural non-synthetic product; The sweetener contains absolutely no calories

2.        The leaves can be used in their natural state

3.        Thanks to its enormous sweetening power, only small quantities need to be used.

4.        The plant is non-toxic

5.        The leaves as well as the pure the sweetener extract can be cooked

6.        No aftertaste or bitterness

7.        Stable when heated up to 200 degrees

8.        Non-fermentative

9.        Flavour enhancing

10.     Clinically tested and frequently used by humans without negative effect

11.     Ideal and non-addictive sweetener for children

USES  

·         MITHA PAT is safe for diabetics, as it does, not affect blood sugar levels.

·         MITHA PAT does not have the neurological or renal side effects of some of the artificial sweeteners.

·         MITHA PAT possess anti-fungal and anti-bacterial property also in addition to its other versatile uses. It can be safely used in herbal medicines, tonics for diabetic patients and also in the daily usage products like mouthwashes, and tooth pastes.

·         Mild MITHA PAT leaf tea offers excellent relief for an upset stomach. 

 

OTHER USES OF MITHA PAT

The plant's leaves, the aqueous extract of the leaves, and purified the sweeteners are used as sweeteners. In health conscious Japan they are widely used in food products, soft drinks (including Coca Cola), and for table use. Japan currently consumes more MITHA PAT than any other country; there, MITHA PAT accounts for 40% of the sweetener market, other countries around the world have also been using MITHA PAT as a sugar substitute, MITHA PAT may be used in cooking and baking as a natural sweetener, adults and children alike may enjoy dessert recipes without risk of weight gain, tooth decay or hyperactivity, it also does not contain the negative side effects reported with the use of artificial sweeteners. When used in natural toothpowder recipes cavities and gum disease are reduced due to its antibacterial properties.

CUTIVATION AND PROPAGATION

SOIL

It grows well in sandy loam soils with an ample supply of water. It prefers acidic to neutral soil with a PH range of 6.5-7.5 for its best growth. Saline soils should be avoided as this plant is susceptible to water logged conditions.

CLIMATE

It is a semi-humid, subtropical plant and can grow in the temperature ranges between 04-48o C. An annual average temperature of 31o C with a rainfall of 140 cm per year has been found optimum for its good growth. It shows good seed germination when subjected to light and warm conditions. Hence, a long growing season, minimal frost, high light intensities and warm temperature favors higher leaf production. MITHA PAT is a short day plant, but the concentration of the sweetener in the leaves increases when the plants are grown under long day conditions. The day temperatures should not exceed 48 oC and the night temperatures should not fall below 04 o C.

LAND PREPARATION

The land sites are plowed and or cultivated twice to prepare a fairly smooth, firm-planting surface.

CULTIVATION PROPAGATION

MITHA PAT plants can be propagated from cuttings or seeds or by tissue culture. As the seed germination is very poor and seedlings are very slow to establish, it is generally propagated clonally through cuttings. For vegetative propagation, stem cuttings of 15 cm length taken from leaf axils of the current year’s growth have been given better results. Treatment with Paclobutrazol @ 100ppm has been found to induce the root initiation in short time and IBA@500 ppm is also found to be effective. The best months for propagation are February-March. The cuttings will be ready for transplanting after 25-30 days of rooting.

TRANSPLANTS

Transplants from cuttings would be superior; however, cost makes it prohibitive. MITHA PAT must be propagated from seed in plug trays placed in a greenhouse for a period of 7 to 8 weeks.  

Green Dried Stevia leaves

PLANTING

Depending on different climatic conditions, MITHA PAT is cultivable throughout the year except for times when it is extremely hot or cold. MITHA PAT plug plants are planted into the field on 75 cm  bed with row spacing of 45 cm at 45 cm height with a total plant density in the order of 30,000 plants per Acre.

FERTILIZATION

The plant appears to have low nutrient requirements; however a soil test should be conducted. Good organic manure must be applied time to time

WEED CONTROL

This crop also requires hand hoeing and weeding. After every 2 months there must be weeding

PESTS

Insect pest pressures other than cutworm are minimal. Septoria disease can cause considerable damage to the MITHA PAT crop. Animals seem to like the sweet taste of MITHA PAT, too. Application on neem based product will manage the disease and pests.

HARVESTING

Time of harvesting depends on land variety and growing season. Generally, it can be scheduled when plants are 40-60 centimeters in height. Shorter days induce flowering. Optimum yield (biomass) and the sweetener quality and quantity is best just prior to flowering. The plant will tolerate very low temperatures.

DRYING

Drying of the woody stems plus the soft green leaf material is completed immediately after harvesting, utilizing a drying wagon or a kiln. Depending on weather conditions and density of loading, it generally takes 24 to 48 hours to dry MITHA PAT at 40°C to 50°C. An estimated 2500 kg/Acre dry green leaves are obtained from three-four cutting of every year. It is cultivated up to 5 years after a one time plantation. 

THRESHING

Immediately following drying, a specially designed thresher/separator is necessary to separate dry MITHA PAT leaves from its stem.

Farm development:-

Still the farm is in open location and it is undeveloped. First of all the farm will be develop then after it will require the fencing. There is no availability of the water so the water source will be required for the irrigation water.

 

COST OF CULTIVATION OF MITHA PAT

MITHA PAT is newly introduced new crop with the regular earning. As the first cutting of the crop start after three months of the sowing and there is regular cutting after every 2-3 Months as per climatic condition. The crop is at high demand as it is only source of natural sweetener. The crop is the first choice of the sugar free industry. The processing plants have also been established in the country. The crop is planted for five years. After the fifth year the marginal return start to decline so it is best to uproot crop and replant it. 

COST OF CULTIVATION OF MITHA PAT FOR ONE ACRE LAND:

Varity of Plant	Tissue cultured :- Morita I, Morita II, Morita III,                                      General :-SRB 512, SRB 128 SRB 123
Sowing time	Whole year (In irrigated land)
Soil	Good Quality Soil PH level recommended by Expert 6-8
Total Plantation time	5 years
Irrigation System	Drip Watering (More Effective)
Production Product	Dry Leaves
No. of plant	30,000 plants	Rs. 5/- per plant	Rs. 1,50,000.00
Vermicompost	2000 kg.	Rs. 8/- per kg	Rs.    16,000.00
Neem Cake	600 kg.	Rs. 20/- per kg	Rs.    12,000.00
Trichoderma	10 kg.	Rs. 175/- per kg	Rs.      1,750.00
Land Development cost			Rs.    10,000.00
Others
Total Cost of Cultivation			Rs. 1,89,750.00
Total production cycle (1st year)	2500 kg.	Rs. 100/- per kg	Rs. 2,50,000.00
Net profit at 1st year			Rs.    60,250.00
From 2nd year 20% increase its production.
Market / Buy back Rates Rs. 100/- per kilograms For More Information on Stevia Cultivation Pankaj kalita: 09854093470, 09085578408