## 1 Introduction  
Stevia, scientifically known as _Stevia rebaudiana_ Bertoni, is a perennial plant that has been used for centuries as a natural sweetener and for medicinal purposes. It belongs to the _Asteraceae_ family and is native to the northern regions of Paraguay and southern Brazil [1]. Stevia Morita II, a specific variety of _Stevia rebaudiana_ Bertoni, was initially cultivated in Japan by [PERSON]. This variant is characterized by its higher production of dried leaves and improved chemical composition, making it highly desirable for being up to 300 times sweeter than sucrose [2, 3, 4]. Stevia's importance lies in its potential as a non-caloric sweetener and its use as a natural medicine. Its cultivation and usage have not only garnered attention for its economic value but also for its potential contribution to healthier dietary choices and the fight against chronic noncommunicable diseases such as obesity, diabetes, and cardiovascular diseases [3]. The chemical composition and steviol glycoside content in stevia leaves can vary depending on the country of cultivation, making it crucial to compare and understand these variations [1]. Stevia holds significant economic significance globally, with the projected market size estimated to reach between 1.4 billion and 1.6 billion USD by the year 2030. The market for stevia is segmented by regions, with North America currently dominating the largest revenue share as of 2021. However, regions such as Asia Pacific, Europe, and Latin America are expected to experience rapid growth due to the increasing demand for stevia in the food, beverages, and baking sectors [5; 6]. It is worth noting that stevia is primarily commercialized in powder form, followed by liquid, and lastly as dried leaves. The cultivation process of stevia can vary depending on the region and country. It generally consists of growth and pruning cycles that last for approximately 3 to 4 months. A common method of propagation is through asexual reproduction, where cuttings are taken from healthy stevia stems and used to replace older or diseased plants. When the stevia plant reaches a specific height or brix level, indicating its desired level of sweetness, it is harvested. The harvested plants are dried to remove moisture before undergoing further processing. The dried stevia leaves can be processed into various commercial forms, including powder, liquid extracts, or dried leaves [7]. The fertility of the soil plays a crucial role in the cultivation of stevia as it directly influences the yield and biomass production of the plant. To optimize the soil conditions and enhance stevia yield, it is recommended to maintain optimal levels of macro-nutrients, particularly nitrogen, phosphorus, potassium, and organic matter. Fertilization practices, such as applying organic matter and ensuring an adequate supply of nitrogen, phosphorus, and potassium, are essential for promoting increased stevia yield (stevioside concentration) and improving soil fertility [8; 9; 10]. Additionally, several factors have a significant impact on the plant yield and chemical composition of stevia, including temperature, pH levels, sunlight exposure, macronutrient concentration (through fertilization), planting density, and other environmental variables [3; 11; 12]. These factors can influence the perceived sweetness of stevia, which depends on rebaudioside A concentration, therefore changing the amount of leaf mass required to produce powdered or liquid forms of the plant [11]. The aforementioned soil factors in stevia cultivation play a crucial role in determining the quality and characteristics of the final product, which has significant economic implications for producers. It is essential to monitor and maintain these parameters within the desired range to ensure optimal conditions for stevia yield and stevioside concentration. This study specifically focuses on monitoring and interpreting these soil parameters to provide an assessment of the overall soil quality (SQ).