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Strategies & Market Trends : Value Investing
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Lance Bredvold
To: gcrispin who wrote (61345)9/26/2018 12:52:11 PM
From: E_K_S1 Recommendation  Read Replies (1) of 78777
 
Good observation. I actually use stevia in cooking and it interesting how they are looking at a biotech chemical solutions to extract the sweetner component ( these are still better than aspartame sweetener).

S&W has not leveraged the company on their stevia hybrid seeds but it is one of several in their product offering. I wonder if new hybrid stevia seeds/plants could help increase the efficiency in this fermentation process.

It's a huge market as many consumers are looking to something else than sugar drinks and a replacement for all 'white' sugars in cooking. I find that stevia works fine as a substitute and I also use applesauce (w/ natural fructose) as another addition/substitute for white sugar.

There is always the debate that bioengineered seeds/plants is not natural either.

At UCD (University of California Davis) my alma mater, they developed drought tolerant wheat seeds through a sophisticated breeding program. It took many years and even created a variety that grow in saltwater.

Using CRSP technology this can now be done faster (in about 20% of the time) and cheaper less than 5% of the previous developmental cost (mainly from the time savings).

U.S. Ag policy is to subsidize the Florida sugar cane growers and even the sugar beet growers so that may/could impact the growth in the stevia market too.

I still think the main benefit of hybrid seed gene breeding will be in salt tolerant varieties as there are many acres of marginal fields that have salt issues and these varieties are the perfect solution.

EKS
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