Economic and Quality Determinants of Yerba Mate, Tea and Coffee Consumption
DOI:
https://doi.org/10.26408/121.05Keywords:
coffee, consumption, market, production, tea, Yerba MateAbstract
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.
References
Bastos, D.H.M., Saldanha, L.A., Catharino, R.R., Sawaya, A.C.H.F., Cunha, I.B.S., Carvalho, P.O., Eberlin, M.N., 2007, Phenolic Antioxidants Identified by ESI-MS from Yerba Mate (Ilex paraguariensis) and Green Tea (Camelia sinensis) Extracts, Molecules, vol. 12, pp. 423–432. DOI: https://doi.org/10.3390/12030423
Bell, L.N., Wetzel, C.R., Grand, A.N., 1996, Caffeine Content in Coffee as Influenced by Grinding and Brewing Techniques, Food Research International, vol. 29, no. 8, pp. 785–789. DOI: https://doi.org/10.1016/S0963-9969(97)00002-1
Bracesco, N., Sanchez, A.G., Contreras, V., Menini, T., Gugliucci, A., 2011, Recent Advances on Ilex paraguariensis Research: Minireview, Journal of Ethnopharmacology, vol. 136, no. 3, pp. 378–384. DOI: https://doi.org/10.1016/j.jep.2010.06.032
Burris, K.P., Harte, F.M., Davidson, M., Steward, C.N., Zivanovic, S., 2012, Composition and Bioactive Properties of Yerba Mate (Ilex paraguariensis A. St.-Hil.): A Review, Chilean Journal of Agricultural Research, vol. 72, no. 2, pp. 268–274. DOI: https://doi.org/10.4067/S0718-58392012000200016
Chin, J.M., Merves, M.L., Goldberger, B.A., Sampson-Cone, A., Cone, E.J., 2008, Caffeine Content of Brewed Teas, Journal of Analytical, vol. 32, pp. 702–704. DOI: https://doi.org/10.1093/jat/32.8.702
Chłopicka, J., Niedziela, A., Bartoń, H., 2015, Aktywność antyoksydacyjna i całkowita zawartość polifenoli w naparach kawy w zależności od rodzaju kawy i sposobu jej przygotowania, Bromatologia i Chemia Toksykologiczna, vol. 48, pp. 278–282.
Dmowski, P., Kłopotek, N., 2016, Sensory Characterization of Ilex paraguariensis Beverages, Food Quality Evaluation, Wyd. Politechniki Radomskiej, Radom, pp. 21–30.
Dmowski, P., Sieńkowska, S., 2015, Konsumencka ocena jakości sensorycznej herbaty czarnej dostępnej na trójmiejskim rynku, Handel Wewnętrzny, vol. 335, no. 2, pp. 101–114.
Dmowski, P., Śmiechowska, M., Prystupa, A., 2011, Aktywność antyoksydacyjna wybranych naparów Ilex Paraguariensis dostępnych na rynku Trójmiasta, Bromatologia i Chemia Toksykologiczna, vol. 44, no. 3, pp. 620–624.
Dmowski, P., Śmiechowska, M., Sagan, E., 2014, Wpływ czasu parzenia i stopnia rozdrobnienia herbaty czarnej na barwę naparu i jego właściwości przeciwutleniające, Żywność, Nauka. Technologia. Jakość, vol. 96, no. 5, pp. 206–216.
Gonzalez de Mejia, E., Soo Song, Y., Heck, C.I., Ramirez-Mares, M.V., 2010, Yerba Mate Tea (Ilex paraguariensis): Phenolics, Antioxidant Capacity and in vitro Inhibition of Colon Cancer Cell Proliferation, Journal of Functional Foods, no. 2, pp. 23–34. DOI: https://doi.org/10.1016/j.jff.2009.12.003
Hassan, U., 2020, Frequency and Awareness of Caffeine Consumption among the Medical Students, The Professional Medical Journal, vol. 27, no. 12, pp. 2763–2768. DOI: https://doi.org/10.29309/TPMJ/2020.27.12.4631
Heck, C.I., Gonzalez de Mejia, E., 2007, Yerba Mate Tea (Ilex paraquariensis): A Comprehensive Review on Chemistry, Health, Implications, and Technological Considerations, Journal of Food Science, vol. 72, no. 9, pp. 138–151. DOI: https://doi.org/10.1111/j.1750-3841.2007.00535.x
Jabłońska-Ryś, E., Zalewska-Korona, M., Sławińska, A., 2013, Zawartość polifenoli w wybranych kawach z gatunku Coffea arabica, Towaroznawcze Problemy Jakości, no. 2, pp. 62–70.
Kruszewski, B., Jakóbiak, A., Jasiczek, A., Wieczorek, B., Niemczuk, D., 2012, Wpływ parametrów parzenia na zawartość kofeiny w naparze Yerba Mate, Bromatologia i Chemia Toksykologiczna, vol. 45, no. 3, pp. 1001–1005.
Lenart, B., Sikora, T., 2001, Jakość sensoryczna wybranych kaw palonych i rozpuszczalnych, Żywność, vol. 1, no. 26, pp. 127–144.
Miranda, A.M., Steluti, J., Fisberg, R.M., Marchioni, D.M., 2017, Association between Coffee Consumption and Its Polyphenols with Cardiovascular Risk Factors: A Population-Based Study, Nutrients, vol. 9, no. 3, pp. 276. DOI: https://doi.org/10.3390/nu9030276
Nierzwicki, W., 2010, Jakość żywności, WSTiH, Fundacja Rozwoju Uniwersytetu Gdańskiego, Gdańsk.
PN-ISO 6078:1996, Herbata czarna. Terminologia.
Przybysz M.A., Widła, G., Dłużewska, E., 2013, Preferencje konsumenckie picia kawy. Wpływ temperatury i czasu prażenia ziarna kawy na ocenę smaku i zapachu espresso, Zeszyty Problemowe Postępów Nauk Rolniczych, vol. 572, pp. 65–79.
Samoggia, A., Landuzzi, P., Vicién, C.E., 2021, Market Expansion of Caffeine-Containing Products: Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception, International Journal of Environmental Research and Public Health, vol. 18, no. 15. DOI: https://doi.org/10.3390/ijerph18158117
Subedi, R.N., 2011, Comparative Analysis of Dry and Wet Processing of Coffee with Respect to Quality and Cost in Kavre District, Nepal: A Case of Panchkhal Village, International Research Journal of Applied and Basic Sciences, vol. 2, no. 5, pp. 181–193.
Worobiej, E., Tyszka, K., 2012, Właściwości przeciwutleniające różnych rodzajów herbat czarnych, Bromatologia i Chemia Toksykologiczna, vol. 45, no. 3, pp. 659–664.
Internet sources
Bhagat, R.M., Ahmed, K.Z., Gupta, N., Baruah, R.D., Wijeratne, M.A., Bore, J.K., Nyabundi, D.W., Wenyan, H., Xin, L., Peng, Y., Ahammed, G.J., 2016, Report of the Working Group on Climate Change of the FAO Intergovernmental Group on Tea, Food and Agriculture Organization of the United Nations, www.fao.org/documents/card/en (14.05.2021).
Chang, K., Brattlof, M., 2015, Contribution of Tea Production and Exports to Food Security, Rural Development and Smallholder Welfare in Selected Producing Countries, Market and Policy Analyses of Raw Materials, Horticulture and Tropical (RAMHOT) Products Team, Trade and Markets Division, Food And Agriculture Organization of The United Nations, www.fao.org/3/a-i4485e.pdf (14.05.2021).
Coffee Development Report, 2020, A Flagship Report of the International Coffee Organization, https://www.ico.org (14.05.2021).
EFSA, European Food Safety Authority, www.efsa.europa.eu/en (14.05.2021).
FAO, 2018, Raport CCP:TE 18/CRS1, Current Market Situation and Medium Term Outlook, Intergovernmental Group on Tea, www.fao.org//j5316e/j5316e.html (14.05.2021).
FAO, 2021, Food and Agriculture Organization of the United Nations, https://www.fao.org/markets-and-trade/commodities/en/ (14.05.2021).
Global Yerba Mate Market to Report, 2019, Coherent Market Insights, www.coherentmarketin
sights.com/market-insight/yerba-mate-market-2744 (14.05.2021).
https://liczby.pl/ (14.05.2021).
Informe del Sector Yerbatero, Enero de 2021, Institutio Nacional de la Yerba Mate, https://inym.org.ar/descargar/publicaciones/estadisticas/2021 (14.05.2021).
INYM, 2021, Institutio Nacional de la Yerba Mate, https://inym.org.ar (14.05.2021).
Statista Research Department, 2016, Annual per capita Tea Consumption Worldwide as of 2016, by Leading Countries, www.statista.com/statistics/507950/global-per-capita-tea-consumption-by-country/ (14.05.2021).
The Observatory of Economic Complexity, https://oec.world/en (14.05.2021).
UNCTAD, 2016, United Nations Conference On Trade And Development, Tea An INFOCOMM Commodity Profile, UNCTAD Trust Fund on Market Information on Agricultural Commodities, New York and Geneva, https://pdf4pro.com/amp/view/tea-unctad-infocomm-14757b.html (14.05.2021).
www.circleofdrink.com (14.05.2021).
www.financesonline.com (14.05.2021).
www.markethub.pl/en/tea-market-in-poland/ (14.05.2021).
www. statista.com.
www.teabloom.com (14.05.2021).
www.tea-direct.co.uk (14.05.2021).
Downloads
Published
How to Cite
Issue
Section
Categories
License
Copyright (c) 2022 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain the copyright to their work, licensing it under the Creative Commons Attribution License Attribution 4.0 International licence (CC BY 4.0) which allows articles to be re-used and re-distributed without restriction, as long as the original work is correctly cited. The author retains unlimited copyright and publishing rights.
