8
1 Yerba Mate Tea, a Traditional South American …
and Chile consumers are extremely interested in yerba mate (Silveira et al. 2017;
López 1974).
1.3.2 Native Versus Cultivated Yerba Mate. An Introduction
to National Differences
Above-discussed features have also an important consequence when speaking of
cultivation and harvesting techniques. In general, three methods are reported:
harvesting in natural forests (on-site harvesting); cultivation and mechanical
harvesting (mate plantations); and finally, the mixed method (harvesting and cultivation in natural forests, including re-plantation). The first system (carried out in
natural forests such as Araucaria Forest or Mixed Ombrophilous Forest) has not
shown good results, from the quantitative and qualitative viewpoints (Croge et al.
2020; Marques et al. 2012; Vogt et al. 2016). For this reason, the mixed system
(Portuguese: caívas) has been progressively chosen in the Amazonian area (Brazil),
with improved yields and important biopreservation results (Chaimsohn et al. 2014).
The mixed systems favour the birth of yerba mate cultivated areas interposed within
the broader Amazonian forests (Hanisch et al. 2010). With exclusive relation to
Brazil, the Rio Grande do Sul state hosts the main part of plantation areas at present,
while non-cultivated mate is located in the Mato Grosso do Sul, Paraná, and Santa
Catarina States (Matta 2019). On the other hand, mate plantations have been created
in the Norte region of Argentina since 1915, with extremely interesting results from
the quantitative and qualitative viewpoints. Consequently, Argentina is now the first
mate producer in South America with 280,000 metric tons per year in 2010, while
Brazil and Paraguay are second and third in this special ranking with approximately
51 and 13.3% of the Argentinean amount, as reported in 2019 (Heck and Mejia
2007; Matta 2019). It may be also noted that the cultivation of yerba mate has been
attempted also in other world areas, without important successes (Ilany et al. 2010).
Before discussing the real yerba mate nature, related infusions, production and
preparation processes, their chemical properties, and other regulatory/adulteration
matters, it should be noted that the particular method of production may influence the
nature of obtained yerba mate. In fact, it has been reported that cultivated mate herbs
are grown under the sunlight, while native (harvested only) mate is generally obtained
in native forests, and consequently shaded (not in full sunlight). Consequently, chemical profiles of these two yerba mate types can be really different: because of the
localisation of mate plantations in Argentina (‘sunlight’ mate) as opposed to Brazilian
and non-cultivated mate, the comparison could give some surprise, especially when
speaking of antioxidant active principles, polyphenols. These differences are substantially well observed when speaking of sensorial attributions in terms of flavour and
reduced bitterness (Matta 2019).
1 Yerba Mate Tea, a Traditional South American …
and Chile consumers are extremely interested in yerba mate (Silveira et al. 2017;
López 1974).
1.3.2 Native Versus Cultivated Yerba Mate. An Introduction
to National Differences
Above-discussed features have also an important consequence when speaking of
cultivation and harvesting techniques. In general, three methods are reported:
harvesting in natural forests (on-site harvesting); cultivation and mechanical
harvesting (mate plantations); and finally, the mixed method (harvesting and cultivation in natural forests, including re-plantation). The first system (carried out in
natural forests such as Araucaria Forest or Mixed Ombrophilous Forest) has not
shown good results, from the quantitative and qualitative viewpoints (Croge et al.
2020; Marques et al. 2012; Vogt et al. 2016). For this reason, the mixed system
(Portuguese: caívas) has been progressively chosen in the Amazonian area (Brazil),
with improved yields and important biopreservation results (Chaimsohn et al. 2014).
The mixed systems favour the birth of yerba mate cultivated areas interposed within
the broader Amazonian forests (Hanisch et al. 2010). With exclusive relation to
Brazil, the Rio Grande do Sul state hosts the main part of plantation areas at present,
while non-cultivated mate is located in the Mato Grosso do Sul, Paraná, and Santa
Catarina States (Matta 2019). On the other hand, mate plantations have been created
in the Norte region of Argentina since 1915, with extremely interesting results from
the quantitative and qualitative viewpoints. Consequently, Argentina is now the first
mate producer in South America with 280,000 metric tons per year in 2010, while
Brazil and Paraguay are second and third in this special ranking with approximately
51 and 13.3% of the Argentinean amount, as reported in 2019 (Heck and Mejia
2007; Matta 2019). It may be also noted that the cultivation of yerba mate has been
attempted also in other world areas, without important successes (Ilany et al. 2010).
Before discussing the real yerba mate nature, related infusions, production and
preparation processes, their chemical properties, and other regulatory/adulteration
matters, it should be noted that the particular method of production may influence the
nature of obtained yerba mate. In fact, it has been reported that cultivated mate herbs
are grown under the sunlight, while native (harvested only) mate is generally obtained
in native forests, and consequently shaded (not in full sunlight). Consequently, chemical profiles of these two yerba mate types can be really different: because of the
localisation of mate plantations in Argentina (‘sunlight’ mate) as opposed to Brazilian
and non-cultivated mate, the comparison could give some surprise, especially when
speaking of antioxidant active principles, polyphenols. These differences are substantially well observed when speaking of sensorial attributions in terms of flavour and
reduced bitterness (Matta 2019).