Yerba Mate Production Process
In the entire production process, from harvest to packaging, yerba mate only receives heat for drying, parking time and grinding.
In this way a natural food is obtained, with excellent nutritional qualities.
Harvesting the yerba-mate field.
Step by step this is how the yerba is grown, harvested and packaged for your mate
- 1. GerminationSmall yerba plants (seedlings) with mature seeds are developed and preserved up to 7 centimeters.
- 2. CultivationThe seedlings remain in nurseries between 9 and 12 months and are then transferred to the field.
- 3. HarvestAfter four years the plant reaches a development suitable for pruning or harvesting. April and September are the ideal months to harvest because the leaves are ripe and the plant is in a vegetative recess (there is no budding).
- 4. Sacking and dryingIn these processes the green leaf is subjected for a few seconds (sapeco) to direct heat and heat to minimize the percentage of humidity and achieve crisp leaves. The leaves are transported on belts to continue drying them.
- 5. Court and parkedA first coarse grinding or “grinding” of the already dried leaf is carried out. The grass is then placed in bags and parked for 9 months or more, in tanks where temperature and humidity are controlled.
- 6. GrindingDuring grinding each brand determines its blend: the proportion of stick, powder and leaves that will define the flavor, aroma and color of your mates.
- 6. Packaging and stampingThey are packed in packages that keep the quality of the product intact and the INYM stamp is placed on each of them.
