Yerba Mate value chain in Argentina

Transcription

Overview of YERBA MATE
(Ilex paraguariensis)
Chain in ARGENTINA
Infusions Chain Coordinator:
Ing. Agr. Patricia A. Parra
Buenos Aires, Argentina
July 2013
Yerba Mate – general features
Scientific name:
name Ilex paraguariensis.
Origin:
Origin is a native of the subtropical regions of Argentina, Brazil, Paraguay and Uruguay.
Basic features:
features evergreen tree. In its natural habitat can reach up to 20 meters high, but
under cultivation, the prunings let to a shrub of less than 4 meters high. This facilitates
the harvest.
Remarkable properties:
properties the infusion of yerba mate leaves has high concentration of
polyphenols, with great antioxidant capacity and energizing properties due to the
content of xanthines-caffeine and thebromine content. It also provides satiety and
possesses considerable amounts of potassium, iron, phosphorus, sodium and magnesium,
and contains vitamins (A, B complex, C and K).
Also, a number of therapeutic applications have been claimed for Yerba Mate infusions,
such as hepatoprotective, choleretic, diuretic, hypocholesterolemic, antirheumatic, antithrombotic, anti-obesity or anti-ageing among others.
Nutritional content
Several studies have reported the presence of xanthines such as caffeine and
theobromine, saponines, and several phenolic compounds, mainly chlorogenic acids and
dicaffeoylquinic acid derivatives.
It has also been reported that maté extracts have an in vitro antioxidant capacity (AOC)
which is due to the presence of chlorogenic acids and dicaffeoylquinic acid derivatives
that have an antioxidant capacity equal to or higher than that of ascorbic acid and vitamin
E.
Nutritional content (cont.)
The total polyphenol content (TPC) of Yerba Mate beverages under typical consumer
conditions in Argentina were determined. TPC was measured by the Folin-Ciocalteu
method and expressed as gallic and chlorogenic acid equivalents (GAE and CAE,
respectively). In Hot Mate, the intake would be 5.15 ± 0.55 g CAE /500 mL and 2.9 ±0.4 g
GAE/500 mL; in Cold Mate, the intake would be 1.9 ± 0.4 g CAE /500 mL and 1.1 ± 0.2 g
GAE/500 mL; one cup of Mate bag infusion (200 mL) contains between 0.55 ± 0.05 g CAE
and 0.295 ± 0.015 g GAE. Comparison of the TPC of several beverages provided evidence
that beverages of Yerba Mate are rich sources of antioxidant phenolics. Among several
ways of consumption, the Hot Mate provides the highest intake of total polyphenols.
Yerba Mate cultivation is concentrated in only three countries in the world: Argentina,
Brazil and Paraguay.
Yerba Mate is a crop of great importance in the regional economy. It has a high rate of
domestic consumption and also generates revenue from sales abroad. According to local
research, penetration reaches 98% of households and 76% of individuals in Argentina.
Mobilizes the productive, industrial and commercial sectors, being a strategic crop
from labor occupation.
Its consumption is an habit for million of people of all socio-economic levels of South
American countries and of some Arab countries in which it was introduced.
We are working on promoting this product to expand markets.
Production area: Misiones and northeastern of Corrientes provinces. It is an important regional
agribusiness.
About 85% of the volume produced is destined for domestic consumption, but it also generates
significant revenues from sales abroad.
American
Continent
Argentina and
it´s Yerba Mate
producing area.
Yerba Mate in Argentina - Pictures
Yerba Mate in Argentina - Pictures
Consumption Methods
“Mate cebado” or Hot Mate
It is the traditional way of consumption in our country and in most
of consumers countries of Yerba Mate in the world.
Yerba Mate is placed inside a container on which hot water (may
range from 70° to 95 ° C) is poured and the resulting infusion is
suctioned with a straw (sorbet), called “bombilla”.
Traditional container is a gourd that undergoes a curing process,
although other materials such as glass or ceramics are used too.
Consumption Methods “Mate cebado” or Hot Mate – ceremony
To enjoy a delicious Mate, follow
these steps:
Pour yerba mate into tha mate (container) until about
80% of it.
Cover the mate with your hand, put it upside down
and shake vigorously so finer yerba mate is up, and in
that way the straw is not obstructed when mate is
served. Yerba mate should be at an angle of 45 ° into
the container leaving a cavity in one side.
Wet the yerba mate of the cavity with a small amount
of warm water and then add hot water.
Wait until the yerba mate absorb water and only then
enter the straw in the moistened area so that it is
fixed and laid it on the container wall.
Pour small amounts of water at a temperature
between 70 ° and 80 ° C and enjoy sharing a delicious
Hot Mate!
Consumption Methods
“Tereré” or Cold Mate
It is consumed in warm seasons.
It is prepared similarly to the “mate cebado”, but cold water is used
(5-10 °C).
Yerba Mate can be used alone or with the addition of herbs like
mint, to achieve an even more refreshing drink.
Consumption Methods
Mate in cup or Mate Bags
It is prepared with Yerba Mate in bags, similar to tea.
The bags usually contain 3 grams of Yerba Mate.
Of the total national consumption of Yerba Mate, between 2%
and 3% corresponds to this modality.
Consumption Methods
Mate “cocido”
Also consumed in cup, but it requires a different preparation.
Yerba Mate is poured over hot water, it remains untill boiling
and then it is filtered.
Sensorial descriptors infusion of Yerba Mate infusion
A variety of flavors and aromas are distinguished, according to harvest areas and
differences in the making of the product.
In general, the aroma is that of dried herb, the color is bright green or yellowish and
the flavor is pleasant with slight toasty accents.
In our country there are specialized Sommeliers in Yerba Mate and specialists in
various technical areas engaged in the study and promotion of Yerba Mate.
Other Consumption Methods and Uses
Soluble Yerba Mate.
Ready to drink beverages, soft drinks, beers, spirits.
Food ingredient.
Perfumery and toilet.
Argentine Food Code (Summary)
CHAPTER XV. Stimulants or fruitive products
•Art 1193 - With the name or Yerba Mate is defined the product consisting in dried
leaves, lightly toasted and crumbled of Ilex paraguariensis Saint Hilaire (Aquifoliácea)
alone, or mixed with fragments of young dried branches, petioles and flower stalks .
•Art 1194 - (Res. Conj. N ° 43/2013 SPRei and 59/2013 SAGyP) With the following
meanings the products that continues are defined below:
1. Yerba Mate Canchada: is yerba zapecada, dried and coarsely ground.
2. Elaborated Yerba Mate: the yerba mate has been subjected to processes of sifting,
crushing and grinding, just to fit the following classifications:
2.1 Elaborated Yerba Mate or Elaborated Yerba Mate with Palo.
2.1.1 Elaborated Yerba Mate with Palo with Low-Dust.
2.1.1 Elaborated Yerba Mate with Palo for Tereré.
2.2 Elaborated Yerba Mate Despalada or Destemmed.
3. Toasted Yerba Mate.
4. Soluble Yerba, Instant Mate, Mate Extract Powder, Mate Concentrate.
•Art 1195 - (Res 307, 11/29/90) The yerba mate on deposits, exhibited or expended must
conform to the following characteristics:
a) Humidity (100-105 ° C): max 9.5%
b) Total ash (500-550 ° C): max 9.0% AOAC method (on dry product).
c) Insoluble ash in hydrochloric acid 10% w/v 1.5% max
d) Caffeine: 0.6% min, Method Cortes (on dry product).
e) Aqueous extract min 25%, AOAC method (on dry product).
f) Extraneous vegetable substances: 1.0% max
g) Yerba mate seeds: max 1.0%
h) There shall be blazed, altered or depleted.
•Art 1197 - (Res 307, 11/29/90). Defines the Yerba Mate Bag (Yerba Mate bags or
saquitones).
•Art 1198 - (Res 307, 11/29/90). Defines The composite Yerba Mate or Flavored Yerba
Mate.
•Section 1198 tris: (Res. Conj. 86/2012 sprei and 273/2012 SAGyP). Defines the possibility
of adding healthy, clean and dry leaves Stevia rebaudiana (Bertoni) Bertoni to the Yerba
Mate. In these cases "sweetened with stevia leaves“ must be added to the denimination.
Process
Harvest or "tarefa"
Branches with many leaves (this is the Yerba Mate raw material, called “green leaf”)
are collected by manual procedure. It takes place during autumn and winter, from April
to October.
“Zapecado”
It consists of a very fast drying, with the direct action of fire flame. The enzymes
responsible for biological degradation processes are inactivated. The product gets its
characteristic aroma and loses green leaf flavor.
Drying
Thermal process that reduces the moisture content to a value of between 3% and 6%,
with reduction in weight. There are several types of dryers machines.
Process (cont.)
“Canchado”
Coarse crushing process. Yerba Mate is fractionated into pieces of about one square
centimeter. The aim is to facilitate bagging and transportation.
Aging or seasoning
-Natural: Yerba Mate canchada remains stored for a period of 6-24 months in deposits,
where spontaneous transformation processes occur, and yerba mate acquires the
different characteristics of flavor, aroma and color required by consumers.
-Accelerated: it is stored for a period of 30-60 days with controlled temperature, humidity
and air circulation, so that Yerba Mate acquires the organoleptic characteristics, similar to
those generated by natural aging.
Process (cont.)
Grinding
The canchada and aged Yerba Mate is the raw material of the grinding industry. Grinding
involves successive crushing, sifting and mixing, resulting the suitable Yerba Mate taste for
of each region.
Packing
Containers with several sheets are used to preserve the organoleptic characteristics of
Yerba Mate. In our country half a kilogram of capacity packaging is preferred. Packages of
one, two and a fourth of kilograms are also sold.
Socio-economic data
•More than 17.000 producers.
•More than 200.000 cultivated hectareas.
•More than 650.000.000 kilogrames of green leaf. (*)
•More than 210 drying industries (“secaderos”).
•More than 110 grinding industries (“molinos”).
•More than 250.000.000 kilogrames of Yerba Mate. (*)
•More than 30.000 families .(**)
(*) Average anual values.
(**) Directly and indirectly from planting to harvesting and selling of the product.
Statistics - Raw material
Raw material production (tons)
Year
2008
2009
2010
2011
2012
Green leaf input to
drying industries
679.593,1
652.853,9
721.660,9
701.140,6
717.401,4
Interannual
variation
-3,9%
10,5%
-2,8%
2,3%
Statistics - Domestic consumption
Yerba Mate for domestic consumption (tons)
Year
2008
2009
2010
2011
2012
Yerba Mate output of
grinding industries
232.948,4
246.189,0
250.723,1
248.977,6
245.184,8
Interannual
variation
5,7%
1,8%
-0,7%
-1,5%
Estimated consumption: 6 kg / inhabitant / year
Statistics - Exports
Evolution of Yerba Mate exports. Period 2003 – 2012
80
70
60
50
40
30
20
10
0
2.500
1.500
1.000
500
2012
2011
2010
2009
2008
2007
2006
0
Year
Va lue
Volume
Avera ge export pri ce
USD FOB/Ton
2.000
2005
Average export price
(USD FOB/Ton)
474,0
616,0
718,9
825,0
861,4
923,3
1.009,6
1.102,7
1.337,5
2.039,5
2004
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
Value
Volume
(USD FOB Million) (Thousand tons)
18,6
39,2
18,9
30,6
20,5
28,6
24,3
29,4
30,4
35,2
34,7
37,6
38,1
37,8
41,2
37,4
46,8
35,0
67,9
33,3
2003
Year
USD FOB Million and
Thousand tons
Volume, value and average export price performance
Evolution of Yerba Mate exports. Period 2003 – 2012
Volume, value and average export price annual changes
Comparison
Period
2004 vs 2003
2005 vs 2004
2006 vs 2005
2007 vs 2006
2008 vs 2007
2009 vs 2008
2010 vs 2009
2010 vs 2011
2013 vs 2011
Interannual
value change
1,6%
8,8%
18,1%
25,1%
14,3%
10,0%
8,0%
13,5%
45,2%
Interannual
volume change
-21,9%
-6,7%
2,9%
19,8%
6,6%
0,6%
-1,1%
-6,4%
-4,8%
Interannual average
export price change
30,0%
16,7%
14,8%
4,4%
7,2%
9,4%
9,2%
21,3%
52,5%
Destinations in 2012: a
total of 46, on five
continents.
Export destination. Volume and value share (%). Year 2012
Destination country
Syria
Chile
Lebanon
U.S.
Spain
Uruguay
France
Republican Korea
United Arab Emirates
Others
Total
Volume (tons)
23.668,9
4.784,6
1.278,6
610,6
537,2
313,1
225,0
214,5
189,8
1.456,4
33.278,7
Share (%)
71,1
14,4
3,8
1,8
1,6
0,9
0,7
0,6
0,6
4,4
100,0
Destination country
Syria
Chile
Lebanon
U.S.
Spain
Republican Korea
France
Uruguay
Others
Total
Value (USD FOB million)
44,4
10,9
3,2
1,7
1,3
0,7
0,6
0,5
0,4
4,2
67,9
Share (%)
65,4
16,0
4,7
2,5
2,0
1,1
0,9
0,7
0,6
6,1
100,0
Average export price. Year 2012
Destination country
Syria
Chile
Lebanon
U.S.
Spain
Uruguay
France
Republican Korea
Total
USD FOB/ton
1.874,4
2.275,1
2.500,4
2.829,0
2.469,5
1.260,1
2.744,4
3.442,5
2.458,9
2.039,5
Main export destination: Syria
At the same time, Argentina is the
largest supplier of Yerba Mate of
Syria.
Evolution of Syria imports of Yerba Mate and participation of Argentina as its origin.
Year
2008
2009
2010
Syria total imports (Kg)
16.891.624
21.289.300
22.894.120
Source: COMTRADE
Imports from Argentina (Kg)
16.891.624
21.284.700
22.887.800
Argentina share (%)
100,00
99,98
99,97
Main export destination: Syria - Features of this market
The introduction of yerba mate in such a distant destination as Syria would have begun
with the great immigration from that country to Argentina, recorded between 1850 and
1860.
These immigrants took root throughout the territory and over the years got used to
drink Yerba Mate. When many of them returned to their land, they brought this custom.
They shared this infusion with relatives and friends and, over time, the Syrians became
regular consumers of Yerba Mate.
They drink it in small glasses, traditional for tea, and with the straw or sorbet. Each
consumer has its own glass.
Statistics - Imports
Evolution of Yerba Mate imports. Period 2003 – 2012
Volume, value and average import price performance
Year
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
Value
(USD CIF)
90.291,3
74.463,7
147.158,9
432.631,4
675.893,4
790.973,0
318.417,3
598.009,8
408.866,7
399.457,5
Volume
(Tons)
62,0
83,1
119,6
280,3
441,2
507,1
145,7
276,6
196,0
166,0
Average import price
(USD CIF/Ton)
1.456,3
896,2
1.230,3
1.543,6
1.532,1
1.559,9
2.184,7
2.161,7
2.085,8
2.406,1
A small amount of
Yerba
Mate
is
imported.
Statistics - Imports
•The total of the Yerba Mate imported in 2012 was originated
in Brazil, where the making process is different to that applied
in Argentina
•Most imports (87%) were fractionated mate.
National Institute of Yerba Mate (INYM)
By the law N°25 564, February 21st, 2002, this non-state public entity was created
with jurisdiction over the entire territory of Argentina.
Main objectives: promote, encourage and strengthen the development of
production, processing, manufacturing, marketing and consumption of Yerba Mate
and its derivatives in the various forms of uses and consumption, seeking to ensure the
sustainability of all sectors involved with activity (rural workers, producers, drying and
grinding industry) in conjunction with the chains of distributors and consumers,
designing and implementing programs that improve competitiveness.
Thank you for your attention!
Ing. Agr. Patricia A. Parra
[email protected]
Information Sources: INDEC, FAO, INTA, Código Alimentario Argentino, Cámara de Comercio Argentino Árabe,
INYM, Referentes sectoriales, Cadena de Valor INFUSIONES, MAGyP, “A Total Polyphenol Content of Mate (Ilex
paraguariensis) and Other Plants-derived Beverages”, V. Hartwig, L. Brumovsky & M. Fretes. “LC/MS
characterization of phenolic constituents of mate (Ilex paraguariensis, St. Hil.) and its antioxidant activity compared
to commonly consumed beverages”. L. Bravo, L. Goya, E. Lecumberri.

Yerba Mate value chain in Argentina

Transcription

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