A custom, a tradition, and a source of pride for several nations, mate is a South American infusion that involves drinking water from a container filled with yerba mate. This action is performed through a bombilla, and depending on the location where it is consumed, there may be slight variations.
With or without a stick, sweet or bitter, cold or hot, in metallic, wooden, calabash, or other materials. There are many differences in how mate is enjoyed depending on the country or region, but its significance in breakfasts, snacks, or gatherings is always guaranteed.
Although yerba mate is consumed in several countries—including Argentina, Uruguay, Paraguay, southern Brazil, southeast Bolivia, and southern Chile among others—three nations account for the majority of production volumes. Argentina produces between 44% and 62% of the world's yerba mate, Brazil accounts for around 30% to 32%, and Paraguay about 5%. Uruguay, on the other hand, has the highest average per capita consumption globally, estimated at 8 kilos per person per year.
So, while Argentina presents itself to the world as the largest producer and Uruguayans as the most passionate consumers, Paraguay proudly states that they are the land where everything began. Yerba mate—scientifically known as Ilex paraguariensis—has been consumed since ancient times by indigenous Guarani and other peoples who mainly inhabited what is now Paraguay. They gathered the leaves from this tree, chewed them, and used them to prepare infusions. When the Spanish conquistadors arrived, there was a period when possession, consumption, and commercialization of yerba mate were prohibited. However, with the arrival of Jesuit missionaries, the cultivation and use of yerba mate regained prominence.
They developed techniques that allowed large-scale cultivation, transforming yerba mate production into an economic resource for missions. They even managed to expand its presence to other regions, such as present-day Brazil and Chile. When the Jesuits were expelled from the area, plantations and developed techniques disappeared, leading to a significant decline in production.
At the end of the 19th century, a Franco-Argentine landscape architect named Thays—who also designed the Palermo Woods in Buenos Aires—dedicated himself to studying seed germination of yerba mate until he successfully cultivated the species. Thays received support from the Argentine government to promote his knowledge, which facilitated the development of plantations in the northern regions of the country. This likely marked the beginning of Argentina’s emergence as the world's leading producer of yerba mate.
In Paraguay, besides the traditional way of drinking 'mate,' other very popular infusions are prepared—sometimes even more so than the typical Argentine and Uruguayan mate—such as 'mate cocido quemado' and 'tereré' (iced water mixed with medicinal herbs). Additionally, in recent times, its use has expanded into sectors previously unimagined for this product. Its numerous health benefits keep it under investigation by the pharmaceutical industry, and in cosmetics, you can find creams and perfumes made from yerba mate. Its culinary applications have also evolved: there are beers and even ice creams with yerba mate flavor.
