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1 Yerba Mate Tea, a Traditional South American …
(1) Undeclared and fraudulent addition of carbohydrates: saccharose,
glucose, and fructose. Reason: sensorial enhancement for expired or lowquality yerba mate products. Targeted sensorial features: bad appearance;
unacceptable or low taste; low weight. Desired results: amelioration of
appearance, taste, and augmented weight. Economic gain: reduced raw
material amount; saccharose and other simple sugars are cheap enough
(2) Fraudulent identification of origin concerning yerba mate products.
Reason: economic gain obtained by claiming incorrect Geographical
Origin (GI) for yerba mate. Targeted sensorial features: none in particular (labelling fraud). Desired results: increase of prices. Economic gain:
increase of market prices in spite of the real origin of yerba mate products. Note: the fraud may concern not only the mention of a national
identity (basically: Argentina, Brazil, Paraguay and Uruguay), but also
the mention of a peculiar region or area into the same country
(3) Fraudulent addition and mixing of I. paraguariensis with other Ilex
species. Reasons; economic gain because of the addition of cheap
raw materials. Targeted sensorial features: taste (reduced amount of
caffeine; different amount of saponins); claimed pharmaceutical properties. Desired results: augment of market amounts for yerba mate.
Economic gain: the augment of market amounts is balanced with the
entering on the market of low-quality and equally-priced yerba mate,
with resulting low prices for authentic yerba mate
(4) Fraudulent labelling in terms of mandatory and facultative information
to the consumer.
With relation to the last point, the following data are mandatory in Argentina
when speaking of desiccated yerba mate or ‘yerba’ leaves, with the possible blending
with powdered/fragmented dried twigs, floral peduncles, etc. (Sniechowski and Paul
2008):
(a) Name of the food
(b) Brand
(c) Product identification
(d) Lot identification
(e) List of ingredients
(f) Net weight
(g) Best-before date
(h) Data concerning the producer, including the food registration.
In addition, some facultative data may be offered;
(i) Packaging date
(j) Instructions for storage
(k) Instruction for use
(l) Advertising information.
1 Yerba Mate Tea, a Traditional South American …
(1) Undeclared and fraudulent addition of carbohydrates: saccharose,
glucose, and fructose. Reason: sensorial enhancement for expired or lowquality yerba mate products. Targeted sensorial features: bad appearance;
unacceptable or low taste; low weight. Desired results: amelioration of
appearance, taste, and augmented weight. Economic gain: reduced raw
material amount; saccharose and other simple sugars are cheap enough
(2) Fraudulent identification of origin concerning yerba mate products.
Reason: economic gain obtained by claiming incorrect Geographical
Origin (GI) for yerba mate. Targeted sensorial features: none in particular (labelling fraud). Desired results: increase of prices. Economic gain:
increase of market prices in spite of the real origin of yerba mate products. Note: the fraud may concern not only the mention of a national
identity (basically: Argentina, Brazil, Paraguay and Uruguay), but also
the mention of a peculiar region or area into the same country
(3) Fraudulent addition and mixing of I. paraguariensis with other Ilex
species. Reasons; economic gain because of the addition of cheap
raw materials. Targeted sensorial features: taste (reduced amount of
caffeine; different amount of saponins); claimed pharmaceutical properties. Desired results: augment of market amounts for yerba mate.
Economic gain: the augment of market amounts is balanced with the
entering on the market of low-quality and equally-priced yerba mate,
with resulting low prices for authentic yerba mate
(4) Fraudulent labelling in terms of mandatory and facultative information
to the consumer.
With relation to the last point, the following data are mandatory in Argentina
when speaking of desiccated yerba mate or ‘yerba’ leaves, with the possible blending
with powdered/fragmented dried twigs, floral peduncles, etc. (Sniechowski and Paul
2008):
(a) Name of the food
(b) Brand
(c) Product identification
(d) Lot identification
(e) List of ingredients
(f) Net weight
(g) Best-before date
(h) Data concerning the producer, including the food registration.
In addition, some facultative data may be offered;
(i) Packaging date
(j) Instructions for storage
(k) Instruction for use
(l) Advertising information.