66
6 Yerba Mate, Tereré or Chimarrão? Different Countries …
Finally, it should be remembered (Chap. 1) that the main producers of yerba
mate are Argentina and Brazil. The third country, Uruguay, usually imports yerba
mate leaves from Brazil or Argentina, finishing the preparation of yerba mate leaves
locally. This clarification has to be taken into account because the use of chimarrão
type in Uruguay is extremely diffused (although the raw material is substantially
imported from other countries), becoming one of the most important social practices
in this country.
References
Barbieri G, Barone C, Bhagat A, Caruso G, Conley Z, Parisi S (2014) The prediction of shelf life
values in function of the chemical composition in soft cheeses. In: The Influence of chemistry on
new foods and traditional products. Springer International Publishing, Cham. https://doi.org/10.
1007/978-3-319-11358-6_2
Barbieri G, Bergamaschi M, Saccani G, Caruso G, Santangelo A, Tulumello T, Vibhute B, Barbieri
G (2019) Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties. J AOAC
Int 102(5):1401–1406. https://doi.org/10.1093/jaoac/102.5.1401
Bastos DHM, De Oliveira DM, Matsumoto RT, Carvalho PDO, Ribeiro ML (2007) Yerba mate:
pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol
1(1):37–46
Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S (2019)
Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate
milk, coffee beverages, Matcha green tea, and beyond. J AOAC Int 102(5):1365–1372. https://
doi.org/10.1093/jaoac/102.5.1365
Brunazzi G, Parisi S, Pereno A (2014) The importance of packaging design for the chemistry of
food products. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-084
52-7
Chammem N, Issaoui M, De Almeida AID, Delgado AM (2018) Food crises and food safety
incidents in European Union, United States, and Maghreb Area: current risk communication
strategies and new approaches. J AOAC Int 101(4):923–938. https://doi.org/10.5740/jaoacint.170446
Delacassa E, Bandoni AL (2001) El mate. Revista de Fitoterapia 1(4):257–265
Delgado AM, Almeida MDV, Parisi S (2017) Chemistry of the mediterranean diet. Springer
International Publishing, Cham. https://doi.org/10.1007/978-3-319-29370-7
Delgado AM, Issaoui M, Chammem N (2019) Analysis of main and healthy phenolic compounds
in foods. J AOAC Int 102(5):1356–1364. https://doi.org/10.1093/jaoac/102.5.1356
Delgado AM, Vaz de Almeida MD, Barone C, Parisi S (2016a) Leguminosas na Dieta Mediterrânica—Nutrição, Segurança, Sustentabilidade. CISA—VIII Conferência de Inovação e Segurança Alimentar, ESTM- IPLeiria, Peniche, Portugal
Delgado AM, Vaz de Almeida MD, Parisi S (2016b) Chemistry of the mediterranean diet. Springer
International Publishing, Cham. https://doi.org/10.1007/978-3-319-29370-7
Fiorino M, Barone C, Barone M, Mason M, Bhagat A (2019) The intentional adulteration in foods
and quality management systems: chemical aspects. Qual Syst Food Indus. Springer International
Publishing, Cham, pp 29–37
Folch C (2010) Stimulating consumption: yerba mate myths, markets, and meanings from conquest
to present. Comp Stud Soc Hist 52(1):6–36. https://doi.org/10.1017/S0010417509990314
Giberti GC (1995) Aspectos oscuros de la corología de Ilex paraguariensis St. Hil. In: Winge H,
Ferreira AG, de Araujo Mariath JE, Tarasconi LC (eds) “Erva-Mate: biologia e cultura no Cone
Sul, pp. 289–300. Editora da UFRGS, Porto Alegre
6 Yerba Mate, Tereré or Chimarrão? Different Countries …
Finally, it should be remembered (Chap. 1) that the main producers of yerba
mate are Argentina and Brazil. The third country, Uruguay, usually imports yerba
mate leaves from Brazil or Argentina, finishing the preparation of yerba mate leaves
locally. This clarification has to be taken into account because the use of chimarrão
type in Uruguay is extremely diffused (although the raw material is substantially
imported from other countries), becoming one of the most important social practices
in this country.
References
Barbieri G, Barone C, Bhagat A, Caruso G, Conley Z, Parisi S (2014) The prediction of shelf life
values in function of the chemical composition in soft cheeses. In: The Influence of chemistry on
new foods and traditional products. Springer International Publishing, Cham. https://doi.org/10.
1007/978-3-319-11358-6_2
Barbieri G, Bergamaschi M, Saccani G, Caruso G, Santangelo A, Tulumello T, Vibhute B, Barbieri
G (2019) Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties. J AOAC
Int 102(5):1401–1406. https://doi.org/10.1093/jaoac/102.5.1401
Bastos DHM, De Oliveira DM, Matsumoto RT, Carvalho PDO, Ribeiro ML (2007) Yerba mate:
pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol
1(1):37–46
Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S (2019)
Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate
milk, coffee beverages, Matcha green tea, and beyond. J AOAC Int 102(5):1365–1372. https://
doi.org/10.1093/jaoac/102.5.1365
Brunazzi G, Parisi S, Pereno A (2014) The importance of packaging design for the chemistry of
food products. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-084
52-7
Chammem N, Issaoui M, De Almeida AID, Delgado AM (2018) Food crises and food safety
incidents in European Union, United States, and Maghreb Area: current risk communication
strategies and new approaches. J AOAC Int 101(4):923–938. https://doi.org/10.5740/jaoacint.170446
Delacassa E, Bandoni AL (2001) El mate. Revista de Fitoterapia 1(4):257–265
Delgado AM, Almeida MDV, Parisi S (2017) Chemistry of the mediterranean diet. Springer
International Publishing, Cham. https://doi.org/10.1007/978-3-319-29370-7
Delgado AM, Issaoui M, Chammem N (2019) Analysis of main and healthy phenolic compounds
in foods. J AOAC Int 102(5):1356–1364. https://doi.org/10.1093/jaoac/102.5.1356
Delgado AM, Vaz de Almeida MD, Barone C, Parisi S (2016a) Leguminosas na Dieta Mediterrânica—Nutrição, Segurança, Sustentabilidade. CISA—VIII Conferência de Inovação e Segurança Alimentar, ESTM- IPLeiria, Peniche, Portugal
Delgado AM, Vaz de Almeida MD, Parisi S (2016b) Chemistry of the mediterranean diet. Springer
International Publishing, Cham. https://doi.org/10.1007/978-3-319-29370-7
Fiorino M, Barone C, Barone M, Mason M, Bhagat A (2019) The intentional adulteration in foods
and quality management systems: chemical aspects. Qual Syst Food Indus. Springer International
Publishing, Cham, pp 29–37
Folch C (2010) Stimulating consumption: yerba mate myths, markets, and meanings from conquest
to present. Comp Stud Soc Hist 52(1):6–36. https://doi.org/10.1017/S0010417509990314
Giberti GC (1995) Aspectos oscuros de la corología de Ilex paraguariensis St. Hil. In: Winge H,
Ferreira AG, de Araujo Mariath JE, Tarasconi LC (eds) “Erva-Mate: biologia e cultura no Cone
Sul, pp. 289–300. Editora da UFRGS, Porto Alegre