Where is stevia sweetener made?

December 18, 2025 •

4 min read

Stevia, originally used by the indigenous Guaraní peoples of Paraguay and Brazil for centuries to sweeten teas and medicines, has become a globally popular sugar alternative. Today, the sweetener is produced through a complex global supply chain that spans multiple continents, from the agricultural fields where the plants are grown to advanced processing facilities.

Quick Summary

Stevia is made from the Stevia rebaudiana plant, cultivated and processed worldwide, with significant production in Asia and South America. High-purity extracts are refined through extraction, bioconversion, or fermentation processes.

Key Points

Origin: Stevia is derived from the Stevia rebaudiana plant, native to Paraguay and Brazil.
Global Cultivation: Key producers of stevia leaves include China, Paraguay, Kenya, India, and the United States.
Three Main Production Methods: Industrial stevia is made by extracting steviol glycosides from leaves, using enzymes for bioconversion, or through a fermentation process involving microorganisms.
Refinement is Key: Raw stevia extract is purified to remove bitter-tasting compounds and achieve a clean, sugar-like taste.
International Supply Chain: After refinement, major companies distribute stevia to food and beverage manufacturers and retailers around the globe.

Stevia's Journey from Native Herb to Global Sweetener

Stevia's story begins in the semi-humid subtropical regions of South America, specifically in Paraguay and Brazil, where the plant Stevia rebaudiana is native. For hundreds of years, the leaves of this 'sweet herb' were used by local populations for their intense, sugar-like taste. However, the journey to becoming a modern, commercially viable sweetener is far more complex and global. While the plant's origin is localized, the industrial production of the high-purity steviol glycoside extracts found in most retail products occurs on a massive, international scale.

The Global Cultivation of Stevia

While Paraguay is the birthplace of the stevia plant, commercial cultivation has spread to many other regions to meet global demand. Key cultivation areas are found across different continents, benefitting from varied climates and growing conditions. This broad cultivation base helps ensure a stable supply of the raw material, the stevia leaf.

China: The largest producer and exporter of stevia products globally, leveraging favorable climates and advanced processing technologies.
Paraguay: The native home of the plant, still a significant exporter of raw stevia leaves and some processed extracts.
Kenya and Zambia: Major cultivation sites in Africa, with independent farmers playing a key role in the supply chain.
India: An emerging and expanding player in stevia cultivation and export.
Brazil and Argentina: Other key South American producers, exporting both leaves and extracts.
United States: Cultivation occurs in states like California, though the U.S. remains a major importer of stevia products.
European Union: Countries like Spain and Portugal cultivate stevia, often through agricultural cooperatives.

Industrial Production: Beyond the Leaf

For the consumer, stevia is often a white powder or clear liquid, a far cry from the green leaf it originates from. The leaves contain sweet-tasting compounds called steviol glycosides, and the manufacturing process is dedicated to extracting and purifying these compounds. There are three primary methods for producing the final, high-purity sweetener.

The Extraction Method

This is the most traditional industrial method, mimicking the steeping process used for centuries but on a much larger scale. It involves:

Harvesting and Drying: Stevia leaves are harvested and dried.
Extraction: The dried leaves are steeped in hot water, like a large-scale tea brewing process, to draw out the steviol glycosides.
Purification: The liquid extract is then filtered and further purified through various steps, which can include chromatography, to remove impurities that can cause a bitter aftertaste.
Crystallization and Drying: The purified solution is dried to create the final crystalline stevia extract.

The Bioconversion Method

This newer method starts with a stevia leaf extract and uses enzymes to convert certain steviol glycosides into others that have a more sugar-like taste, such as Rebaudioside M (Reb M). This process is highly advanced and is used to create premium stevia products with improved taste profiles.

The Fermentation Method

The most modern production technology involves fermentation. Genetically modified microorganisms, like yeast, are engineered to convert simple sugars into specific steviol glycosides, such as Reb M or Reb D. This method does not rely on the stevia plant at all, offering a highly controlled and scalable production process that addresses potential supply chain challenges related to agriculture.

A Comparative Look at Stevia Production Methods

To better understand the different approaches to making stevia, here is a comparison of the primary industrial methods.


Feature	Leaf Extraction	Bioconversion	Fermentation
Starting Material	Stevia leaves	Stevia leaf extract	Sugar feedstock
Core Technology	Hot water and/or solvent extraction, purification	Enzyme-driven conversion of existing glycosides	Engineered microorganisms (e.g., yeast)
Primary Products	Stevioside, Reb A, and other leaf glycosides	Optimized ratios of specific glycosides (e.g., higher Reb M)	Specific glycosides (e.g., Reb M, Reb D)
Taste Profile	Can contain more bitter or licorice aftertaste in less pure versions	Improved, more sugar-like taste	Highly purified, clean taste, often without aftertaste
Scalability	Dependent on agricultural supply and weather	Can produce targeted glycosides more efficiently	High scalability, less dependent on agricultural sourcing
Sustainability	Dependent on agricultural practices and efficiency of extraction	Generally efficient, relies on existing plant material	Highly efficient, potentially lower environmental impact than agricultural-intensive methods

The Final Steps: From Refinement to Market

Regardless of the production method, the final stevia product must meet stringent quality standards set by food safety authorities like the FDA and JECFA. High-purity steviol glycoside extracts are then sold to food and beverage manufacturers worldwide. Companies like Cargill and Ingredion are major players in the stevia market, supplying the ingredient for a vast range of products, including soft drinks, yogurt, tabletop sweeteners, and more. The refined stevia is often blended with other ingredients to produce consumer-friendly packets, drops, or powdered mixes, which are then distributed globally. You can learn more about production technologies on the International Stevia Council website.

Conclusion

The story of where stevia sweetener is made is a global one, blending the ancient knowledge of South American indigenous peoples with modern biotechnology. The journey from a green leaf grown in fields across Asia, South America, and Africa to the zero-calorie sweetener on your table is a testament to sophisticated processing techniques. While traditional water extraction remains a core method, newer bioconversion and fermentation technologies have expanded the possibilities for producing high-quality stevia. The result is a secure and diverse supply chain that ensures this natural, powerful sweetener is available to consumers around the world.

Frequently Asked Questions

No, while China is the largest producer and exporter of stevia products, the plant is cultivated in many countries, including Paraguay, Kenya, India, and the United States.

No. While some stevia sweeteners are made by extracting compounds from the stevia leaf, others are created using advanced bioconversion or fermentation technologies, which may or may not use the plant as a starting material.

Steviol glycosides are the intensely sweet chemical compounds found naturally in the stevia leaf that are responsible for its sweet taste. The final product is a purified extract of these glycosides.

The presence of a bitter aftertaste is often due to the composition of the steviol glycoside mixture. Some natural glycosides, like stevioside, have a slightly more herbal or bitter profile than others, such as Rebaudioside A or M.

The classification of fermented stevia can be complex, as it is produced using genetically modified microorganisms rather than the plant itself. However, the resulting steviol glycoside molecule is identical to those from the plant, and it is considered safe for consumption by food safety authorities.

Many companies are working to ensure sustainable cultivation practices for stevia, as the global market grows. Projects often involve independent farmers in developing regions and focus on maximizing socio-economic benefits and using eco-friendly methods.

Green stevia powder is made from simply drying and grinding the stevia leaf, containing all the plant compounds and often having a more prominent herbal aftertaste. White stevia extract is a highly purified form, where the steviol glycosides have been isolated and concentrated for a cleaner taste.