Economic and quality determinants of Yerba Mate, tea and coffee consumption

• Autorzy: Kłopotek Natalia , Dmowski Przemysław

Identyfikatory

DOI

10.26408/121.05

• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

coffee; consumption; market; production; tea; Yerba Mate

• Wydawca: Publishing House of Gdynia Maritime University
• Czasopismo: Scientific Journal of Gdynia Maritime University
• Rocznik: 2022
• Tom: nr 121
• Strony: 53--66
• Opis fizyczny: Bibliogr. 42 poz., tab.

Twórcy

autor

Kłopotek Natalia

• Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Faculty of Management and Quality Science

• https://orcid.org/0000-0003-2546-4090

autor

Dmowski Przemysław

• Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Faculty of Management and Quality Science

• https://orcid.org/0000-0002-7774-3692

Bibliografia

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. Dmowski, P., Kłopotek, N., 2016, Sensory Characterization of Ilex paraguariensis Beverages, Food Quality Evaluation, Wyd. Politechniki Radomskiej, Radom, pp. 21–30.
• 8. Dmowski, P., Sieńkowska, S., 2015, Konsumencka ocena jakości sensorycznej herbaty czarnej dostępnej na trójmiejskim rynku, Handel Wewnętrzny, vol. 335, no. 2, pp. 101–114.
• 9. 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.
• 10. 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.
• 11. 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.
• 12. Hassan, U., 2020, Frequency and Awareness of Caffeine Consumption among the Medical Students, The Professional Medical Journal, vol. 27, no. 12, pp. 2763–2768.
• 13. 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.
• 14. 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.
• 15. 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.
• 16. Lenart, B., Sikora, T., 2001, Jakość sensoryczna wybranych kaw palonych i rozpuszczalnych, Żywność, vol. 1, no. 26, pp. 127–144.
• 17. 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.
• 18. Nierzwicki, W., 2010, Jakość żywności, WSTiH, Fundacja Rozwoju Uniwersytetu Gdańskiego, Gdańsk.
• 19. PN-ISO 6078:1996, Herbata czarna. Terminologia.
• 20. 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.
• 21. 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.
• 22. 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.
• 23. Worobiej, E., Tyszka, K., 2012, Właściwości przeciwutleniające różnych rodzajów herbat czarnych, Bromatologia i Chemia Toksykologiczna, vol. 45, no. 3, pp. 659–664.
• 24. 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).
• 25. 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).
• 26. Coffee Development Report, 2020, A Flagship Report of the International Coffee Organization, https://www.ico.org (14.05.2021).
• 27. EFSA, European Food Safety Authority, www.efsa.europa.eu/en (14.05.2021).
• 28. 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).
• 29. FAO, 2021, Food and Agriculture Organization of the United Nations, https://www.fao.org/markets-and-trade/commodities/en/ (14.05.2021).
• 30. Global Yerba Mate Market to Report, 2019, Coherent Market Insights, www.coherentmarke¬tin¬sights.com/market-insight/yerba-mate-market-2744 (14.05.2021).
• 31. https://liczby.pl/ (14.05.2021).
• 32. Informe del Sector Yerbatero, Enero de 2021, Institutio Nacional de la Yerba Mate, https://inym.org.ar/descargar/publicaciones/estadisticas/2021 (14.05.2021).
• 33. INYM, 2021, Institutio Nacional de la Yerba Mate, https://inym.org.ar (14.05.2021).
• 34. 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).
• 35. The Observatory of Economic Complexity, https://oec.world/en (14.05.2021).
• 36. 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).
• 37. www.circleofdrink.com (14.05.2021).
• 38. www.financesonline.com (14.05.2021).
• 39. www.markethub.pl/en/tea-market-in-poland/ (14.05.2021).
• 40. www. statista.com.
• 41. www.teabloom.com (14.05.2021).
• 42. www.tea-direct.co.uk (14.05.2021).

Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).