Abstract
This chapter concerns the traditional use of a peculiar plant—Ilex paraguariensis—diffused in South America, and widely present in four countries of this area: Argentina, Uruguay, Paraguay, and Brazil. This plant is used for centuries because of different claimed properties, in form of beverage (infusion), under the following names: mate, chimarrão, and tererê. The interest in these infusions depends on the global diffusion of these products while the origin of I. paraguariensis is in the South American area. On the one side, this plant and his infusions are known because of different pharmacological effects against common illnesses. On the other side, different processing methods mainly based on drying and grinding steps are able to modify notably sensorial and chemical properties of sold products. The analysis of historical traditions linked with yerba mate can be useful when speaking of different topics including regional or national differences, authenticity and traceability issues on a global scale. Consequently, a deep analysis of the current market and new marketing perspectives should be recommended.
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Notes
- 1.
This Law states that ‘There are not foods which are not subjected over time to a progressive transformation of their chemical, physical, organoleptic, microbiological, and structural features.
Abbreviations
- EU:
-
European Union
- FNCF:
-
Federazione Nazionale dei Chimici e dei Fisici
- FBO:
-
Food Business Operator
- GI:
-
Geographical Origin
- INYM:
-
Instituto Nacional de la Yerba mate
- MERCOSUR:
-
Mercado Común del Sur
- MSME:
-
Ministry of Micro, Small & Medium Enterprises
- RASFF:
-
Rapid Alert System for Food and Feed
- EPA:
-
United States Environmental Protection Agency
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Iommi, C. (2021). Yerba Mate Tea, a Traditional South American Beverage. An Introduction. In: Chemistry and Safety of South American Yerba Mate Teas. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-69614-6_1
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