YERBA MATE PRODUCTIVE CIRCUIT: STAGES AND CHARACTERISTICS - CULTURE VOCABULARY - 2025

The production circuit of yerba mate consists of the processes necessary for this crop to pass from the harvest fields to the sales and distribution centers. Like other agricultural products, it comprises several phases: agricultural, industrial and commercial. Each of the stages involves specific processes and the participation of many people.

Yerba mate is an arboreal species that has its origin in the Paranà jungle (Paraguay). Its foliage is used to prepare an infusion called mate that is widely accepted in Argentina, Brazil, Paraguay and Uruguay. In recent times, its consumption has spread to other countries.

Yerba mate cultivation in Corrientes, Argentina

This requires a synchronization in the processes. Any delay or failure in a specific operation affects subsequent operations. It can even mean a decrease in the quality of the product.

On the other hand, producers use different techniques, especially in the industrial stage. There is also some variability in terms of operations. These two factors allow each brand to have a distinctive seal and a unique mix that identifies them.

Stages of the productive circuit of yerba mate

Agricultural stage

The agricultural phase is the first stage. It includes the operations of preparing the land, preparing the seed, sowing and harvesting this crop.

Yerba mate is very delicate and very sensitive to changes in temperature. It is a perennial species, that is to say that after each harvest it regenerates in the next.

On the other hand, the production of this tree species is limited to a few countries. This causes that manual methods are still used in its production.

Industrial stage

In the industrial stage, where the branches and leaves are transformed into the product that will be used in the infusions. The harvested product is dried and then ground until reduced. Usually. It is carried to a size no greater than 1 cm2. Then, it is packaged in different presentations and sent to the sales centers.

Since it was discovered by the Spanish, mate has only been used to prepare a bitter tea that has stimulating properties. For this reason, the industrial stage is only limited to producing presentations for these purposes.

Commercial stage

This is the step with which the circuit is closed. All the products obtained in the industrial stage are marketed in the same countries in which they are produced.

These nations have launched global campaigns to promote its consumption. This has been opening markets to underpin future production increases.

However, for now the largest percentage of production is for local consumption. As this is an ancient custom, marketing is minimal for local sales.

It is sought with this marketing only to promote one brand over the other trying to monopolize the market. But it is a fact that all brands sell their production.

Characteristics of each stage

Agricultural stage

• Sowing. The fruit of the yerba mate tree is soaked to separate the internal seed which is then dried. This dried seed is planted in seedbeds under protected conditions from wind and sun. When the seed germinates, it is transplanted to nurseries with similar conditions protected from wind and sun for a period of 20 to 22 months. Finally, the small plant is moved to the final planting ground.
• Crop management. The operations in this part of the yerba mate production circuit include irrigation, pruning, application of fertilizers and manures, and insect and weed control. Yerba mate crops need a lot of water and, to avoid wastage, controlled irrigation methods are used. Also, because the tree grows over 15 m in height, it is constantly pruned to keep it close to 3 m. Lastly, the fertilization and control of pests and weeds is done through chemicals.
• Harvest. Leaves and thin branches less than 4 millimeters in diameter are harvested. About 25% of the foliage remains to protect the tree from frost damage. Lately, semi-mechanized methods are being applied to increase the efficiency of the entire operation.

Industrial stage

• Transportation. The mobilization of the product is done in trucks with modified loading platforms. This is collected on plastic canvases that are then joined at their ends to form a load unit.
• Sapecado. This process prevents the freshly harvested green leaf from turning brown. It must be done in the first 24 hours of harvest. Green material is directly exposed to flames for about 30 seconds. The leaf thus acquires its characteristic aroma and loses its green leaf flavor.
• Drying. It is done within 24 hours after the sin. This reduces the moisture content of the product to a minimum.
• Canchado. It is the "coarse" grinding process. After padding the material is smaller and more manageable.
• Parking. It is the storage of the bags that allow ripening. It can take between 6 and 24 months under natural conditions, or 30 and 60 days under controlled conditions. In the end, yerba mate already has the characteristic smell and flavor that consumers are looking for.
• Grinding. The fine reduction of the product has three sequential sub-processes: crushing, screening and mixing.
• Packaging. At this stage of the yerba mate production circuit, the product is packed. The containers are special to preserve the organoleptic characteristics of the product.

Commercial stage

• Marketing. In order to incorporate new markets for the commercialization of yerba mate, state organizations and companies from the yerba sector visit the most important food fairs in the world.
• Local sales. Argentina, the world's leading producer of yerba mate, already places 80% of its production in its own local market. Something similar happens in the rest of the producing countries.
• International sales. Yerba mate is being exported to be used in the industrial production of energy drinks. Argentina exports mainly to countries such as Syria, Lebanon, Jordan and the United States.

Articles of interest

Sugar production circuit.

Productive wine circuit.

Cotton production circuit.

Productive milk circuit.

Production circuit of soybeans.

References

1. From Bernardi, LA (s / f). Yerba mate Argentina. Retrieved on February 8, 2018, from biomanantial.com.
2. National Institute of Yerba Mate. (2015) Yerba Mate. Retrieved on February 8, 2018, from yerbamateargentina.org.ar.
3. Frankel, AM (1983). Yerba mate: production, industrialization, trade. Buenos Aires: Albatross.
4. Gruber, AF (2011). Yerba Mate Production Process. Retrieved on February 8, 2018, from rutadelayerbamate.org.ar.
5. Arguello, BV; Scipioni, GP and Martos, MS (2000). Determination of peroxidase activity in yerba mate (Ilex paraguariensis). Technological Information, Vol. 11, No. 6, pp. 6-12.
6. Pepa, GH (2013, December 13). Behind a rich mate, there is a whole production process. Retrieved on February 8, 2018, from cordobatimes.com.
7. Inta. (2012, November 06). First yerba mate harvester: From manual work to mechanization. Retrieved on February 8, 2018, from intainforma.inta.gov.ar.