How is Yerba Mate produced?

How is Yerba Mate produced?

Throughout the production process, from harvesting to packaging, yerba mate only receives heat for drying and time for ageing and milling time. Thus a natural food is obtained with excellent nutritional qualities.

This is a step by step description of how yerba mate is grown, harvested and packaged for your mates.

Throughout the production process, from harvesting to packaging, yerba mate only receives heat for drying, time for ageing and milling time. Thus, a natural food with excellent nutritional qualities is obtained.

1° Germination

Small yerba mate plants (seedlings) are developed from mature seeds and they are kept up to 7 centimeters.

2° Culture

The seedlings are kept in nurseries for about 9 to 12 months and then, they are transplanted to the field.

3° Harvest

After four years, the plant reaches a suitable development for pruning and harvesting. April and September are the ideal months for harvesting since the leaves are mature enough and the plant is in a vegetative resting (there is no sprouting).

4° ' Sapecado' and Drying

During these processes, the green leaf is exposed to direct fire ( sapeco) and heat for a few seconds in order to reduce the percentage of humidity to a minimum, to achieve crispy leaves. The leaves are transported on conveyor belts to continue their drying process.

5° “Canchado” and storage

A first coarse grinding or "canchado" of the dry leaf is carried out. Then, the yerba “canchada” is placed in bags and it is stored for 9 months or more, in warehouses where the temperature and humidity are controlled.

6° Grinding

During grinding, each brand determines its blend: the amount of stick, powder and leaves that will define the flavour, scent and colour of your mate.

7° Packaging and stamping

The yerba mate is bundled in packages that keep the quality of the product intact and the National Institute of Yerba Mate (INYM) stamp is placed on each of them.

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