MACA
Product description
Maca is a herbaceous plant native to the Andes of Peru and Bolivia, where it is cultivated for its nutritional qualities as well as its fame that holds its roots have properties that enhance fertility and improve libido.
The Andean maca closely resembles a radish-shaped, however, is slightly larger in size. The root is three to six centimeters wide and 4.7 centimeters long.
It is grown at an altitude of 2700-4300 meters above sea level, and has been cultivated in the Peruvian Andes for almost 2600 years.
The health benefits of maca have been known since time immemorial, even before the arrival of the Spanish in Peru. The Indians used the maca not only as an aphrodisiac, but also as a potent herb to cure many diseases.
During the Spanish colonization of Peru, maca was used by the Incas to pay taxes.
There are four recognized types of Maca root depending on the color of the root, which varies from cream or pink light yellow to dark purple or black.
Benefits and indications of Maca
- Increases strength and libido, stamina, athletic performance and sense of well being. Maca is an adaptogen helps the body adapt to stress, increases the body's ability to defend against physical and mental weakness.
- Regulates and enhances the function of the endocrine system, the glands that produce the necessary and essential body metabolic functions such as fertility, sexual function, digestion, brain and nervous system physiology, and energy levels of hormones. Hormones regulate many things including mood, growth, sexual development and function of the tissue. Hormones also play a role in many diseases, including cancer and depression.
Production process
After harvest, the maca roots are dried under the intense Andean sun for at least three months. They are covered at night to prevent damage by frost or rain. The leaves are left in plants during this period of drying in order to increase the sweetness of maca roots traditionally bitter tasting. The dried maca is then ready for processing.
In our processing plant roots are cleaned and cut into small pieces, placed in trays and dehydrated in heat carefully monitored until the required moisture is achieved. The dried roots were then ground until the particle size of mesh set is achieved. Finally, maca powder undergoes microbiological / biochemical evaluation before weighing and packaging. Assessments stringent quality control are carried out throughout the process.
Presentations
. Maca Powder:
• Raw Maca Powder
• Gelatinized Maca Powder
• Raw Conventional Maca Powder
• Gelatinized Conventional Maca Powder
