Economic and Quality Determinants of Yerba Mate, Tea and Coffee Consumption

Abstract

Yerba Mate, coffee and tea consumption varies depending on the country, region and cultural background. The highest quantity of tea is consumed in Turkey, coffee in Finland and Yerba Mate in Argentina. The purpose of this paper is to present the economic and qualitative factors that determine the consumption of Yerba Mate, coffee and tea. The determinants and factors influencing the volume of production and consumption were analysed. A comparison of selected qualitative parameters, such as polyphenols, antioxidising effects and caffeine, was drawn. The discussed parameters determine, to a great extent, the demand for these products. The analysis made it possible to conclude that the analysed products can function as substitutes for each other, both in terms of economics and sensory and health-promoting properties.

Current Trends in Quality Science Quality management and safety of food and non-food products

“…properties. An infusion of Yerba Mate contains almost twice as many antioxidants as green tea, has health-promoting properties and also presents a stimulating effect, making it an attractive alternative to coffee (Bracesco et al, 2011;Heck & de Mejia, 2007;Kłopotek & Dmowski, 2022). Ilex paraguariensis can be grown using both conventional and organic methods.…”

Tea polyphenols: extraction techniques and its potency as a nutraceutical

“…Peach Pekoe is usually produced from the top leaf of trees in Pakistan or Sri Lanka. Pekoe tea is known in India, Indonesia, and Asia for having even narrower leaves than Peach Pekoe tea (Kłopotek and Dmowski, 2022). Green and black teas are popular in Asian nations, although black tea is common in Western countries (Gunec, 2023).…”

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions

“…The beneficial effect of Yerba Mate in the course of neurological and neurodegenerative diseases is also known [ 13 ]. The flavones, caffeine, theobromine, and theophylline present in this plant and in its infusions have a neuroprotective effect, improve mood, cognitive functions, concentration, and stimulate and support mental work, as well as affecting the increase in the number of synapses and extend the life of nerve cells [ 13 , 14 ].…”

“…The content of purine alkaloids, mainly including caffeine, also present in coffee, tea or cocoa [ 13 ], in Yerba Mate is from 41.82 to 82.4 mg of caffeine per 150 mL, which, in terms of the content of this ingredient, puts it on par with green tea (from 11.83 to 51.57 mg/150 mL) or coffee (from 42.27 up to 120.89 mg/150 mL) [ 14 ].…”

“…Due to the richness of ingredients and their high content and biological activity, Yerba Mate is increasingly used as an ingredient of functional food, which is confirmed by the appearance of products with Yerba Mate additions on the market, such as pasta, bakery and pastry products, ice cream, smoothies and shakes, lemonades, dessert coffees, alcoholic cocktails, and others [ 38 ]. Due to the high caffeine content, it is also used in the production of energy drinks and various types of cold drinks [ 14 ]; however, both in South America and Europe, Yerba Mate is most often consumed as a traditional brew [ 2 , 4 , 5 , 16 ].…”