MACA
LEPIDIUM MEYENII
It is a native Peruvian root, cultivated at altitudes between 3,800 and 4,400 meters above sea level. It has been consumed since pre-Inca times and is widely recognized for its innumerable qualities.
Maca is a nutritional vitamin-rich food supplement rich in minerals, essential amino acids and plant sterols. It is an “adaptogenic” plant due to its selective effects according to the needs of the organism.
BENEFITS
TO HEALTH
It is a natural energizer that helps stimulate physical and intellectual performance. Reduces stress and fatigue: naturally restorative and invigorating. Increases fertility and libido.
APPLICATIONS
OF THE MACA
PRODUCTS:
Raw maca flour (yellow, red, black and mixed).
Gelatinized maca flour (yellow, red, black and mixed).
APPLICATIONS
It is recommended in juices, cookies, sweets and, also, in the pharmaceutical industry.
It is harvested from 8 to 11 months after sowing: between September and December.
