In a green corner in the north of San Vicente, in the province of Misiones, Sabrina Rivas and her father, Jesús Alberto, lead a project called “Yerba del monte” that combines productivity, environmental care, and biodiversity conservation. In a context where the advance of intensive agricultural models threatens ecosystems, this family experience offers an alternative: to produce without destroying.
The property, spanning 104 hectares, was acquired in the late 1980s. Although initially they bet on afforestation with pine trees for the timber industry, the failure of that initiative led them to focus on yerba mate. But not in any way. Already in the 90s, when environmental awareness was still in its early stages in the country, the family chose a production model in harmony with the environment. In 2016, that vision was officially recognized when the property was declared as a natural reserve.
“That certification protects the forest and the wildlife living in it,” explained Sabrina. “No one can come to deforest or alter this habitat. That guarantees a healthy environment, both for nature and for us.”
Yerba mate, biodiversity, and awareness
The yerba they cultivate is organic and grows in harmony with the native forest. This implies challenges: no clearing is done for planting, and natural cycles are respected. “It is called yerba de monte because it grows surrounded by native vegetation. This gives the soil unique characteristics and, consequently, the yerba has a more intense and distinctive flavor,” detailed Sabrina.
The cultivation is done without agrochemicals and is certified by the International Agricultural Organization (OIA). The harvest is annual, and the drying process takes place in facilities also certified as organic. Then, the product is packaged under the brand Akaguapy, a name that in Guarani means “a place where the mind rests”. The yerba is marketed in various parts of the country as a premium, natural, and healthy product.
A CONICET study identified at least ten mammal species living within the yerba plantation. The conservation of the native forest, far from being a threat to production, became an ally in sustaining biodiversity. “They tell us that the yerba plantation is dirty, that there is tall grass… But that’s how it should be: it’s the natural order. What some see as disorder is ecological balance,” she stated.
Sustainable production with social impact
The Akaguapy model is not only environmentally sustainable, but also economically. “We don’t live off tourism or subsidies. We live off yerba mate production and sales,” said Rivas. Her father is in charge of production tasks; she handles commercialization and institutional management. They participate in fairs like the Bioferia at La Rural and maintain links with public organizations to promote the project.
The proposal also challenges the consumer. “We care that those who drink our yerba wonder what they are consuming. We want to offer a product that contributes to health and that is part of a chain that does not pollute, that does not degrade,” explained Sabrina.
A possible and necessary model
While in other regions of the country the use of agrochemicals and the expansion of monocultures set the pace for agricultural production, this venture demonstrates that another way of working the land is possible. “We are not against how production is done in other places. But we choose to take care of this land, this ecosystem, because we understand that the human body and the planet are one. Taking care of ourselves and the environment is part of the same path,” she concluded.
Akaguapy is not just yerba. It is a message: that profitability and conservation are not opposites, but can — and must — coexist.
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Creating biodegradable decorative objects from yerba mate waste
With the first delivery of a batch of yerba mate waste, the Ministry of Cooperative Action of Misiones launched an innovative project of systematized collection of this waste material.
This initiative has the collaboration of staff from all areas of the Ministry and aims to use the collected yerba as raw material for the production of biodegradable decorative objects.
The proposal emerged in conjunction with Ana and Norma Núñez, who apply a technique for recovering recyclable organic products, such as yerba, sawdust, sugar cane, and tea fiber. These entrepreneurs transform these materials into raw materials for kitchen accessories and degraded decoration elements.
Photo: Bichos de Campo.
