This caffeinated infusion is a popular drink in South America. It is a symbol of friendship and bonding. Indigenous cultures embraced it in their traditions. Sharing the drink shows respect.
Origins and History
It is native to South America. It is used to make the national drink of Argentina, Paraguay, Uruguay and Southern Brazil. It is consumed more than coffee in these countries.
It was discovered by indigenous peoples. It was known as an herb from the gods. It was important for lifestyles based on agriculture, nomads and warriors.
In South America, it brings people together. Being offered the drink shows respect. Sharing is bonding. Rituals have been passed down for years.
Nutrition and Effects
It contains nutrients and antioxidants. It is a natural stimulant. It can boost energy and improve focus.
The plant is from the Ilex paraguariensis tree. It has been consumed for centuries by natives. It is served as a tea in gourds. The flavor is earthy with fruit notes. It has numerous benefits.
Today it grows in Argentina, Paraguay and Brazil. Attempts to cultivate it elsewhere have failed.
Drinking it is common in South America. Unlike coffee or tea, it is nutritious with vitamins and antioxidants. It contains mateine, a form of caffeine.
Cultivation and Exportation
Is it grown in the US?
The plant requires specific climate and soil conditions found mainly in that region, limiting where it grows. This geographic limitation, along with pests and diseases, hinders expansion beyond South America. The restricted area for efficient cultivation also hinders exportation globally, although it is popular worldwide.
In the early 2000s, California-based company Guayakí helped popularize the caffeinated drink among certain demographics. With $100 million in revenue, it dominates the U.S. market where it is often seen as a healthy energy drink rather than a culturally meaningful shared beverage.
It has about the same amount of caffeine as coffee but does not cause jitters. It provides longer lasting stimulation of mind and body without the crash coffee can cause. The herb has adaptogenic properties to help regulate bodily systems. In parts of South America it is consumed 6 times more than coffee. Indigenous peoples were the first to use it as an energizing dietary staple and for stamina.
The countries Argentina, Paraguay, Uruguay and Brazil lead production. Each country produces distinctive tasting product based on variations in harvest method, processing, and aging. Argentinian product is often recommended for beginners to try as it is more balanced in flavor.
What country produces the most of it?
It is primarily produced in Argentina, Paraguay, Uruguay, and Brazil. These South American countries have a long history of growing it and have developed cultural traditions surrounding its consumption.
The plant is native to subtropical regions of South America. It requires specific climate and soil conditions found in this area. Geographic barriers, pests, and diseases prevent expanding cultivation beyond South America. Limited cultivation outside South America hinders efficient exportation despite global popularity and demand.
Where does the best come from?
It is traditionally consumed in central and southern regions of South America, primarily in Paraguay, as well as in Argentina, Uruguay, southern Brazil, and southern Chile. Friends and family members share from the same container, traditionally a hollow gourd, and drink through the same wooden or metal straw.