Mate is one of the most characteristic infusions of the Southern Cone countries, especially Argentina, Uruguay, and Paraguay. It is also present in some regions of Bolivia, Chile, and Brazil and, more recently, in distant markets such as Syria, Lebanon, and the United States.
Its main ingredient is yerba mate, whose scientific name is Ilex paraguariensis, a species native to the Atlantic Forest. It is an evergreen tree that requires a subtropical climate and high humidity. Today, it is grown mainly in Argentina (Misiones and Corrientes), southern Brazil, and Paraguay.
Argentina is the world’s largest producer, accounting for nearly 60% of global production, followed by Brazil (36%) and Paraguay, while Uruguay stands out for having the highest per capita consumption (around 10 kg/year).
Since the pandemic, yerba mate consumption has continued to grow. In addition to its strong cultural roots, yerba mate provides health benefits: it is an important source of antioxidants, B vitamins, and minerals.
Flavored yerba mate: a growing segment
Flavored yerba mate represents approximately 20% of total production and, for several years now, has established itself as an alternative to traditional mate. It appeals to consumers who prefer milder profiles, with less powder and, in some cases, sweet notes; but also to those who drink cold mate or tereré. At the same time, it is particularly attractive to new generations seeking distinctive flavors and more personalized experiences.
Although the yerba mate production process is fairly similar throughout the industry, each company puts its own stamp on the product through its drying method (wood-fired or gas-fired) and the type of aging process used (natural or accelerated).
An overview of the production process
In simplified terms, the yerba mate production process includes the following stages:
- Harvesting: cutting the branches and quickly transporting them to the drying facility to prevent wilting.
- Sapecado: passing the leaves through an open flame that breaks down the surface cuticles; at this stage, approximately 20% of the weight is lost through dehydration.
- Drying: exposure to a stream of hot air at a moderate temperature for approximately 8 hours, reducing the weight to around one-third of the original.
- Canchado: coarse grinding of the dried leaves.
- Aging: storage of the coarsely ground yerba mate in large bags for 12 to 24 months (natural aging), during which its sensory attributes develop and stabilize.
- Grinding: separation of leaves, stems, and powder to create the different types of yerba mate.
- Flavor addition: incorporation of encapsulated powdered flavors into the processed yerba mate base.
- Packaging: final portioning and packaging of the product.
Blended, flavored, and combined yerba mate
There are three main categories on the market:
- Blended yerba mate: a mixture of yerba mate with natural herbs.
- Flavored yerba mate: yerba mate with added natural flavors.
- Blended and flavored yerba mate: a combination of natural herbs and added flavors.
To meet the needs of the flavored and blended-flavored segments, at Grupo Saporiti we have developed an encapsulation matrix that enables the progressive release of essential oils, ensuring consistent flavor throughout many servings.
Microencapsulated flavors: technology at the service of mate
Essential oils are aromatic substances found in herbs. After extraction, they are encapsulated through drying processes, resulting in encapsulated natural flavors in powder form.
Yerba mate and these encapsulated flavors have different moisture levels, which helps the particles adhere to the surface of the yerba mate, forming a coating that is gradually released during serving. This results in a more persistent and consistent aroma and flavor profile.
The combination of blended and flavored yerba mate is currently one of the most common, as it makes it possible to preserve the functional properties of the herbs (energizing, digestive, relaxing, etc.) while maintaining a balanced aroma and flavor throughout consumption.
Among the herbs most commonly used for essential oil distillation are:
- Peperina
- Mint
- Lemon verbena
- Burrito
Benefits of encapsulated natural flavors
Compared with the exclusive use of dried herbs, encapsulated natural flavors offer advantages for both consumers and the yerba mate industry.
For consumers:
- Greater flavor persistence throughout multiple servings.
- Standardization of the sensory profile across different packages and batches.
For yerba mate producers:
- Better quality control of the final product.
- Controlled microbiological quality, essential for export markets.
- Greater traceability of the ingredients used.
- More consistent batches in terms of flavor and aroma.
- Supply predictability: the ability to plan monthly ingredient purchases.
- Reduced inventory volume, since encapsulated flavors are more concentrated and stable.
- The ability to respond to peaks in demand without depending on seasonal harvests of specific herbs.
A system adaptable to each development
At Grupo Saporiti, we work with a progressive-release encapsulation matrix designed to adapt to each customer’s specific needs. Unlike rigid systems based on a predetermined oil, flavor, or dosage, our matrix is completely flexible: it allows the type of essential oil, aromatic intensity, release rate, and concentration level to be adapted according to the desired sensory profile and the production process of each yerba mate.
This customized approach ensures greater stability, better adhesion, uniform release during serving, and a more consistent sensory experience across all batches.
Innovation that is redefining the future of flavored yerba mate
Flavored yerba mate will continue to grow as consumers seek more complete, consistent, and personalized sensory experiences. In this context, encapsulation technology is becoming a key ally in ensuring stable, safe, and high-quality aromatic profiles.
At Grupo Saporiti, we continue to research and develop solutions that enable the yerba mate industry to innovate without losing the essence of a classic. Because mate evolves, but its identity remains. And supporting that evolution is part of our commitment.
We put our expertise in flavors and processes at the service of the category, offering customized, scalable developments with technical support at every stage.
If you are thinking about expanding your portfolio or improving the sensory performance of your flavored or blended yerba mate products, we are ready to support you.
