S&W Seed Company granted patent for stevia variety SW201 for the fresh and dry leaf market

Date:03-31-2017

March 30, S&W Seed Company announced that the U.S. Patent and Trademark Office has granted S&W a patent covering its unique stevia plant variety 'SW 201.' 'SW 201' exhibits unique features, including sweet taste with very little bitterness and aftertaste, and is designed to be utilized in the fresh and dry leaf stevia market. In addition to its taste attributes, 'SW 201' exhibited more Reb-A, less stevioside, more total steviol glycosides, a higher Reb-A to stevioside ratio, and a higher percentage of Reb-A to total steviol glycosides compared to the comparison samples from common varieties. This is S&W's first patent granted for one of its unique stevia varieties.

Mark Grewal, chief executive officer of S&W Seed Company commented, "The receipt of this first stevia patent is a significant milestone for S&W. With few patented stevia varieties in the world today, we are creating what we consider to be a needed alternative in the marketplace, with a high-quality variety that exhibits exceptional taste characteristics and enhanced farming attributes. We look forward to working with stevia producers and companies utilizing stevia within their products in the U.S. and around the world to bring this new variety to the market."

Danielson Gardner, chief marketing and technology officer of S&W Seed Company added, "Improved taste profiles will become more important in the future as whole leaf consumption of stevia continues to occur in certain markets. 'SW 201' has an exceptional leaf taste profile that is ideally suited to be sold as prepackaged leaves sold in grocery stores, or as potted plants for at-home use. Overall, the market for stevia continues to expand each year, and we believe S&W is uniquely positioned to take advantage of these evolving trends with differentiated varieties that can meet the needs of both consumers and producers into the future."

The patent was issued on March 28, 2017, as U.S. Plant Patent PP27815. The term of an issued plant patent is the same as that of an issued utility patent, which is 20 years from the patent's filing date. Based on the filing date, the patent for 'SW 201' will expire on April 29, 2035.

About S&W's Unique Stevia Varieties

S&W's stevia focus is on developing varieties with unique, enhanced characteristics, providing added value along the entire supply chain. In addition to the receipt of patent protection for 'SW 201', S&W has applied for patent protection with the U.S. Patent and Trademark Office ("USPTO) for 'SW 227' for the fresh and dry leaf market, and has also applied for patent protection with the USPTO for two unique stevia varieties for the commercial processing market: 'SW 107' and 'SW 129.'

Fresh and Dry Leaf Market
Stevia variety 'SW 201' for the fresh and dry leaf market not only has a sweet taste with very little bitterness and aftertaste, but exhibited more Reb-A, less stevioside, more total steviol glycosides, a higher Reb-A to stevioside ratio, and a higher percentage of Reb-A to total steviol glycosides compared to the comparison samples from common varieties.

Stevia variety 'SW 227' has an excellent, sweet leaf taste with very low bitterness and aftertaste, late flowering, high plant vigor characterized by extensive stooling and branching, enhanced dry leaf yields and leaves having an average rebaudioside A content of 10.7%.

Commercial Processing Market
Stevia variety 'SW 107' exhibits increased concentrations of Reb-A sweetener, higher leaf mass production and an improved taste profile that has little or no aftertaste. 'SW 107' has been bred to address commercial processing markets in North America, South America, and other regions of the world with suitable climates.

Stevia variety 'SW 129' has very sweet leaves with high levels of steviol glycosides, very low bitterness and aftertaste, excellent overwintering 20F, (-7C), high plant vigor, high leaf yield and is late flowering. 'SW 129' is ideally suited for commercial level stevia extraction due to these enhanced characteristics.