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enous communities being driven from their settlements. There has also been widespread deforestation, which, as in Brazil, is driven by the need to make space for pastures and monocultures. The risk is that authentic flavors pro- foundly linked to the local area, along with their connected knowledge, are gradually being lost. White carob (Prosopis alba and Prosopis chilensis), for example, produces oblong fruits with a fleshy, sugary pulp, which can be ground into flour, fermented into a beverage or used in pastries. Chañar(Geoffroea decorticans) is a drought- resistant tree, which can also tolerate low temperatures. The flesh of its small fruits, called patalcas, can be eaten fresh or used as an ingredient in breads, flours and soft drinks. The fruits of the mistol tree (Ziziphus mistol) are used fresh or boiled as an ingredient in ar- rope, a popular homemade syrup, and bolanchao, a well-known dessert. They can also be dried and then ground to make patay, a paste used to flavor many traditional Argentinean dishes. As is often the case with wild foods,4455