Stevia in Bolivia and its industrialization

Sweetness is a sensory quality of certain chemical substances that humans have historically associated with pleasure (Bartoshuk, 1991). Since ancient times, honey and sugar have been used as sweetening agents, and more recently, low-calorie sweeteners have emerged with the goal of reducing sugar consumption, which was believed to have adverse effects on the human body. Over the years, studies on synthetic sweeteners (such as saccharin, acesulfame K, and aspartame) have shown certain negative health effects (Weihrauch & Diehl, 2004; Hagiwara et al., 1984; Olney et al., 1996). Although the Food and Drug Administration (FDA) has tested many of these products for general use, scientific research on their chemical composition and long-term health effects remains limited and continues to be a topic of debate (Bautista et al., 2005). As a result of this controversy, there has been a growing interest in natural sweeteners as an alternative to synthetic options.