It's a quandary: Stevia, the plant-based sweetener from Paraguay, is increasingly popular for its no-calorie, all-natural properties. But the native plants don't process well into crystals, which large buyers need. Clonal varieties that crystallize nicely have been introduced, but Paraguayan farmers report that those seedlings are delicate and often die during transplanting.

In March, Paraguay Productivo held a workshop for more than 30 technical experts from the public and private sectors to analyze characteristics of these clonal varieties and figure out best methods for cultivating and harvesting, as well as balance of soil and humidity in different regions.

“(Stevia) behaves more like a vegetable than as an extensive crop, such as soya. Its roots are very sensitive and the way of harvesting is very important to not damage the herb," said one expert.

Published April 2010

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