Business plan

BUSINESS PLAN

Stevianatural way to

sweeten your life

Steviasweetener of the

future

herb native to the northeast region of Paraguay where the Guarani Indians have used it for centuries grown for its sweet leaves as a sugar substitutethe leaves of the stevia plant have 30–45 times the sweetness of ordinary table sugar

benefits of using Stevia

* 100% natural * no calories * lowers blood pressure * non-fermentable  * flavor enhancer  * prevents cavities* digestive and weight loss aid * reduces plasma glucose level

The stevia leaf contains:proteins fibers carbohydrates iron phosphorus calcium magnesium zinc vitamins A and C an oil that contains fifty-three other nutrients

types of Stevia leaves (fresh, dried,

ground) liquid extracts powdered extracts other forms (Stevia

blends)

How to grow Stevia Stevia is adaptable and capable of being

cultivated in different climate zones Propagation through seeds is very

difficult due to self-incompatibility which results in sterile seeds

in vitro propagation is an alternative technique for rapid multiplication of stevia within a short span of time

it will be done in the School Micropropagation laboratory

Micropropagation of Stevia A- induction of shoot

buds B- induction and

proliferation of multiple shoots

C- rooting in vitro D- well rooted in vitro

generated plantlets E- initial stage of

acclimatization in sterile sand

F- advanced stage of acclimatization in sand, soil and farm yard manure

Buyers Food companies Plant pharmacies University of Agriculture in Zagreb

(scientific research on Stevia is carried out by the Faculty departments at their laboratories)

EU as a great potential market

Is there tough competition? Bio Stevia Ltd. is the only

company currently on the Croatian market

Potential market is quite large and is still expanding

Marketing plan Design a web page Put advertisments in the

newspapers Cooperation with the University of

Agriculture in Zagreb and Osijek Cooperation with Bio Stevia Ltd. Raising public awareness on using

Stevia as a natural sweetener

This project has been funded with support from the European Commission.This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.