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The spirit of the Yerba Mate



























A visit to the Establishment The Marías won't allow to know the only establishment in the world dedicated to the production of Tea and Yerba Mate that that carry out the whole process, from the selection of the seed until the one packed final

Trip of 55 k of going for paved road. Supply of fuel in Saint Took, Apostles, San José and Leandro N. Alem. Restaurant and grill on the RN14 in the kms 24, 63 and 134. In Leandro N. Alem will find solely residential and good campings.


Leave from Santo Tomé the RN14 (it puts the odometer in km 0) and rotate toward the north. It will cross a region of hollows that is characterized by their extensive plantations of tea, Yerba Mate and afforestations of pines and eucalyptuses. In the km 41, to the left, it is the entrance to the University of El Salvador . To the height of the km 55, take to the left to visit one of the most important producing centers in tea and Yerba Mate, where will have the opportunity to enjoy a cooked maté, drink with which is entertained the visitors of the Establishment The Marías.


Establishment The Marías


It was founded in 1924 by Victor Knives Rye and their wife María Silvia Artaza. Their production embraces from the reproduction nurseries until the crop, elaboration, industrialization, division and commercialization of the tea and the Yerba Mate. Everything is carried out under the control of experts, with the contribution of investigations and the technological development applied to each stage of the process.

From the route the plantations of tea and Yerba Mate are come. The non capable areas for the cultivation have taken advantage with afforestations of pines and eucalyptuses, those that provide the matter prevail for sawed wood, the paper production and of resin for industrial use. The cattle raising uses modern production methods and scientific reproduction, and it has achieved excellent cruzamientos of Indian and European races.


Yerba Mate


This is an autochthonous plant whose cultivation has been developed in the area guaranitica (Currents, Missions, Paraguay and south of the Brazil ). With their leaves an infusion of tonic character is elaborated, well-known as maté or cooked maté.

The seeds germinate in almácigos inside nurseries; later the plantines moves to the fields. Yerbatales is achieved this way of between 3.000 and 4.500 plants for hectare, density that makes possible the mechanization of the cultivation and the crop.

This last one is carried out for manual or mechanical methods, and takes place between the months of January and October. The gathered branches are deposited in a surface plane called green beach, where it should remove them to him and to constantly ventilate to maintain them fresh. The leaves pass to a process zapecado call in ovens, with direct action of the fire that stops the enzymatic process of fermentation and oxidation. Finished this phase enters to the drying room, at about 100°C , where they lose all the humidity. Then the stage of the chancado comes in that are crushed mechanically, being eliminated the shafts. Then they are pocketed to bulk and they are left in parking deposits, where they rest until completing their maturation.

Later on they are taken to the mills, where they are milled and they classify in three grades: thick flower, fine flower and impalpable flower. In the process of having packed mix the leaves with the stick again, in appropriate proportions, to obtain the quality and the required flavor. The Marías exports Yerba Mate to Chile , Spain , Canada , Mexico , the United States of America , Sweden , Middle East and Asia .




The first plantations were made in 1951, with seeds of the variety Assamica betjam, conductions of the region of Assam in the India . Ten years later the reproduction clonal began on the base of plants mothers that had demonstrated bigger resistance to the plagues and better climatic adaptation.

The crop is mechanical and the newest and tender leaves are only gathered. This is a delicate procedure, because it is necessary to avoid any damage, for minimum that is, since would cause the premature fermentation and the later deterioration. The buds move to the drying room, where the leaves are deposited in gondolas or trojas to be subjected to the one withered by air, procedure that lasts between 8 and 16 hours. The following stage, enrulado call or crushed, it causes the fermentation that will modify their color, which will go from the intense green to the coppery one brilliant, moment in which will say goodbye to the characteristic aroma of their good point. Here stops the fermentation and the product passes to the last drying, of between 90°C and 100°C , where acquires its definitive coloration.

The last part of the procedure consists on the mechanical despalillado, continued by the classification in zarandas, sieves that separate the leaves according to the size. At this time you proceeds to the one tasted, only form of maintaining the quality of the final product. One. overcome time the resistance tests and excellence, the tea mixes and it packs in packages and sacks for its distribution and consumption at world level.

In The Marías they work more than 2.000 employees, some residents in the same establishment or in the vicinities. The company has the Foundation Victoria Jean Knives, of which a primary school and the Institute depend Agrotécnico, where technicians are formed specialized in cattle raising and afforestation.


Data of Interest


  • Schedules of visits Of Monday to Friday of: 8 at 11:15 and of 13:30 at 16:30. On Saturdays: of 8 at 11:15 The visits are gratuitous.
  • Telephones: 03756 - 493022; 493000 (int. 309);

Also, the tavern of the Club Taragüi, open of Tuesday to Sundays, offers delicious options to eat and to enjoy outdoors.

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