Yerba mate is one of the products that encapsulate Brazil’s agricultural culture and tradition. Acknowledged both nationally and internationally, it plays a significant role in the country’s identity, being consumed in various forms, from chimarrão to tereré, and valued for its distinctive flavor and natural aspects. In this context, the recent recognition of Geographical Indication (GI) for Machadinho’s yerba mate, granted by the Brazilian National Institute of Industrial Property (INPI), highlights the uniqueness of a region that, through specific environmental conditions and farming practices, cultivates a product with striking and differentiated features.
Regional Context and History
Located in the Rio Grande do Sul state, the certified area encompasses cities such as Barracão, Cacique Doble, Machadinho, Maximiliano de Almeida, Paim Filho, Sananduva, Santo Expedito do Sul, São João da Urtiga, São José do Ouro, and Tupanci do Sul. The tradition of growing yerba mate in this region dates back several decades, with knowledge gathered and imparted through generations. This technical and cultural heritage reflects the adaptation of traditional methods to the specific conditions of the local environment.
Environmental Conditions and Cultivation Techniques
The certification was based on the analysis of essential technical criteria. Well-drained soils, climate, and microclimatic conditions all play a role in the plant’s development, influencing traits such as aroma, the content of bioactive compounds, and the consistency of leaves. Agricultural practices are designed to ensure uniformity in the harvest and preserve strict quality control at every stage—from planting to processing.
Evaluation Process and Quality Criteria
During the appraisal led by INPI, several aspects were assessed, ranging from agronomic quality to post-harvest methods. The analysis considered adequate management practices, the implementation of modern techniques adapted to tradition, and the sustainability of practices used by local farmers. This strict examination allowed determining the direct influence of soil and climate on the product, emphasizing the importance of origin and the specific conditions that define the identity of Machadinho’s yerba mate.
Impacts and Perspectives on the Sector
The GI recognition offers transparency and reliability for the market, functioning as a reference for consumers and business partners. By ensuring that the product has well-defined features and a production process validated by technical criteria, the certification aids in strengthening the regional production chain. This initiative shows how combining traditional knowledge and modern agronomic practices may yield high-quality products, aligning the appreciation of local culture with the market’s technical demands.
Photo by Ilvandro Barreto de Melo