Well, stevia first is still severely undervalued, that's for sure.
With their new IP on fermentation based extraction, stvf has made a smart and innovative move. Here's a sample from an article I caught online.
Scientists at Agriculture and Agri-Food Canada (AAFC) discovered and characterized the natural biochemical pathways that were involved in the production of the sweet components of the stevia leaf. Thus, it is possible to remove the sweet extract through a method other than growing of the plants and extracting the Reb A from the leaves — which, as earlier stated, is up to 70% of the costs. Instead, AAFC has developed a way to extract the stevia through fermentation-based technologies that are capable of converting low-cost plant materials into sweet steviol glycosides through controlled fermentation methods. These processes could bypass or significantly diminish the need for actual stevia leaf production. Vineland currently controls the intellectual property related to this technology, and Stevia First has entered into the licensing agreement with Vineland encompassing compositions and methods for producing steviol and steviol glycosides through those fermentation-based production methods. In addition to the license, Stevia First has entered into a separate consulting agreement with Vineland to assist with further development of the underlying intellectual property.