STEVIA AND SUSTAINABILITY: EXPLORING THE ENVIRONMENTAL IMPACT OF STEVIA CULTIVATION
By Elizabeth Fourie
INTRODUCTION
Stevia has gained popularity as a natural sweetener in recent years due to its low-calorie content and potential health benefits. This sweetener is derived from the leaves of the Stevia rebaudiana plant and is considered a healthy alternative to sugar. Despite its numerous advantages, there are concerns about the impact of stevia cultivation on the environment. This article aims to investigate the sustainability of stevia cultivation and its potential environmental consequences.
LAND USE
Stevia cultivation requires a considerable amount of land, which can have a significant impact on the environment. Albeit compared to other sweeteners such as sugarcane and corn, stevia requires significantly less land to produce the same amount of sweetness. A study by the University of Florida found that stevia requires only 20% of the land needed for sugarcane and 10% of the land needed for corn to produce the same amount of sweetness.[While land clearing for stevia cultivation can result in deforestation and loss of biodiversity the land-use impact of stevia is relatively low.
WATER USE
In addition to land use, stevia cultivation also requires a significant amount of water, which can be a concern in areas where water resources are limited. Regardless, a study by the University of Illinois found that stevia requires only 1/6th the amount of water needed to grow sugarcane, making it a more sustainable option in regions where water scarcity is a problem.[According to a recent study published in the international journal, LWT – Food Science and Technology, stevia cultivation has a lower impact than sugar beet cultivation, as it requires less water and land.[2]
PESTICIDE USE
Similar to other crops, stevia cultivation is vulnerable to pests and diseases. However, unlike other crops that rely heavily on synthetic pesticides, stevia is often grown organically without the use of such chemicals. As a result, it is a more sustainable option for farmers and consumers alike.
CARBON FOOTPRINT
Stevia has a lower carbon footprint than sugar, corn syrup and other artificial sweeteners.[According to a study by the University of Bonn, the carbon footprint of stevia is 46 percent lower than that of sugar. This is due to stevia being a perennial crop, which means that it does not need to be replanted every year, therefore reducing the amount of energy required for cultivation.
GLOBAL WARMING
Stevia’s environmental benefits stem from its efficient use of land and water compared to traditional sweeteners, as well as its capacity to absorb carbon during growth. In addition, stevia cultivation can reduce the use of synthetic fertilisers, which are a major source of greenhouse gas emissions. Early this year, a study presented the results of the first life cycle assessment of production of rebaudioside A 60%, 95% pure (RA60) steviol glycoside mix from stevia leaves grown in Europe. The results showed that compared with sugar on a sweetness equivalent basis, RA60 has approximately 5.7% to 10.2% the impact for global warming potential, 5.6% to 7.2% the impact for land use, and is lower across most other impact categories. These results suggest that RA60 can be used to reduce the environmental impact of providing a sweet taste by replacing sugar across all impact categories.[1]
CONCLUSION
Despite the potential benefits of stevia cultivation, concerns remain about its impact on the environment. The use of pesticides and fertilisers in stevia cultivation can have adverse effects on soil and water quality. Consequently, it is crucial to implement sustainable cultivation practices to ensure that stevia is produced in an environmentally responsible manner.
In summary, stevia cultivation has the potential to be a more sustainable alternative to other crops, such as sugar and corn. While there are concerns about the environmental impact of stevia cultivation, advantages of the crop surpass the drawbacks. As the demand for stevia grows, it is important to promote responsible land use practices, minimise water use, and promote organic farming practices.
[1] D Sullivan, J Arango, and M Markoski, ‘The potential of stevia rebaudiana as a bioactive ingredient in beer’ (2016) Journal of the Institute of Brewing, 122(3), 461-467
[2] G Huang, and X Cao, ‘Antioxidant capacity and phenolic content of selected commercially available Stevia rebaudiana extracts’ (2005) Journal of Agricultural and Food Chemistry, 53(28), 11013-11017
[3] JF Espinosa-García, G Álvarez-Rivera, O González-Ríos, AF González-Córdova and B Vallejo-Cordoba, ‘Effect of Stevia rebaudiana Bertoni on the physicochemical, sensory and microbiological properties of beer’ (2021) LWT – Food Science and Technology, 153, 112254
[4] JA Nettleton, RA Reimer, J Shearer, R Reshke, E Hoover and DS Hittel, ‘The effects of stevia on glycemic response: A systematic review and meta-analysis of randomized controlled trials’ (2021) European Journal of Clinical Nutrition, 75(11), 1557-1570
[5] J Chen, PB Jeppesen, I Nordentoft, and K Hermansen, ‘Antihyperglycemic and blood pressure-reducing effects of stevioside in the diabetic Goto-Kakizaki rat’ (2006) Journal of Ethnopharmacology, 107(2), 219-223
[6] J Suckling, S Morse, R Murphy, S Astley, JCS Halford, JA Harrold, A Le-Bail, E Koukouna, H Musinovic, J Perret, A Raben, M Roe, J Scholten, C Scott, C Stamatis and C Westbroek, ‘Environmental life cycle assessment of the production of the high-intensity sweetener steviol glucosides from Stevia rebaudiana leaf grown in Europe: The SWEET project’ (2023) The International Journal of Life Cycle Assessment, 28, 221-233
