It is in Germany where the torch is taken back in 1908 by P. Rasenack who isolated for the first time the sweetening component stevioside under its crystalline shape.

The same year, another German researcher, K. Dieterich also published an article in Pharmazeutische Zentralhalle. The researches continued then in various German laboratories.

 In 1915, R. Kobert published and gave conferences in Europe onto the subject " Eupatorium, Glycyrizha, two plants with the sugar taste ".

In 1918, the Doctor Bertoni redoes to speak about him with the article appeared in: Anales Cientificos Paraguayos - " Stevia Rebaudiana Bertoni: the estevina Rebaudiana, nuevas substancias edulcorantes ". He evokes in this article the possibility of substituting the common sweetener at this period, that is the saccharin by stevia ; basically, he indicates that stevia : check for the health is not toxic but on the contrary as the use millennium and in agreement with the results of the analyses of the Doctor Rebaudi demonstrates it is an agent sweetening to the very intense taste, that can be used in the gross state, that is in leaves crushed finely, that it is much cheaper than saccharin.

He adds furthermore that since he sent samples of this herb to Europe and to North America, he received numerous demands for much more important sendings, going of some kilos to some tons. This increasing demand makes him completely confident for the future of this plant in the industrial nations of that time.

The French researcher Bridel and Lavieille published 8 articles in the Newspaper of Pharmacy and Chemistry in 1931 on the stevioside (name retained in 1921 for the sweetening agent contained for the greater part in the leaves of Stevia Rebaudiana), the rebaudine (the other specific sweetening agent in stevia), the steviol, and various experiments concerned to these active compounds, notably the hydrolysis.

They demonstrated to this time the non-toxicity of stevia notably on guinea pigs, rabbits.

It is the researcher Mr Pomaret who together with Lavieille demonstrates the not absorption by the human body of steviosides and rebaudiosides when they are ingested by the consumption of stevia. This discovery is important because it demonstrates that these sweetening agents do not bring a calorie to the body because they are only passing in transit between the mouth and the natural ways of evacuation without being neither degraded, nor absorbed by the human body.

In 1937, it is E.Thomas who created the event by asserting that the sweetening power of the stevioside was 300 times as high that that of the classic sugar.

During the second world war, the Dr Meiville prepares in England a report on Stevia Rebaudiana in whom he synthetizes the knowledge of that time and exposes to the director of Royal Botanic Gardens in Great Britain the way of freeing itself from imports of cane sugar thanks to the stevia raised in greenhouse. 

To free itself from outside dependences is a recurring concern as a country makes a commitment in an armed conflict because nobody can predict during how long the country in question will have to live in autarky if it came to be besides cut by the world.

It is besides the same concern of independence that brought Napoleon to develop at the beginning of the XIXth century the industry of the sugar beet in France to free itself from imports of cane sugar as the maritime business was widely dominated by English.

As the development of the sugar beet remains unquestionably a major event in France, as the development of stevia in England will hardly have marked the spirits. The study of Meiville was not pursued beyond the end of the second world war while tests in the Devon and in Cornwall were successfully led 

Other studies were begun in the United States at the beginning of the 50s but without real success.

During this time there, in Japan, the demand post-war in rice went down dramatically. Japanese, rather than to go against the law of the market by supporting artificially the prices of the rice to avoid to the small producers to disappear, looked for a viable alternative.

It is the stevia which will bring them the solution for which they looked. Indeed, Japan was dependent in 100 % of the imports of sugar. To develop the stevia industry on their territory was thus a means quite found to reduce the balance of the imports of the country and counterbalance the loss of the decreasing culture of rice. 

At first, and at instigation of the Japanese ministry of agriculture, the certain fellow countrymen farmers settled down in Paraguay to produce on the lands of origin the plant considered miracle. The local paraguayan producers were also urged to produce to cover the growing needs in the country of the rising sun.

Resources were freed in 1954 to lead studies of toxicology and extraction of compounds sweetening of the stevia. Japanese progressed then very quickly in the control of the process of manufacturing and in the knowledge of the stevia, both in the form of plant and of its by-products.

Fruit of the numerous researches begun by the Japanese laboratories and thanks to the experience millennium in South America, the agency for the Japanese food security declared then the human fit for consumption stevia and its by-products, even used in wide quantity. They asserted that the stevia and its by-products were neither contraceptive, nor carcinogenic, or provoking genetic alterations.

In spite of numerous attempts, the results concerning the infertility of Planas and Kuc was not either reproduced, confirming for them the not toxicity of the ingestion of this plant.

Japanese, once their ended agricultural learning, left gradually Paraguay to establish the production of their need on their own lands, either in countries close to them.

The history thus repeated again for the paraguayan producers because the demand fell, quite as it had been the case after the European craze of the beginning of the century. The paraguayan producers abandoned then the plantation of stevia to concentrate on more profitable products as the beef or the cotton.

The world research continued then to study this plant so particular and the progress of the knowledge country by country allows it today to constitute a healthy and natural alternative in sweeteners of synthesis in countries having declared it fit for consumption.