It is an Andean crop that grows above 3500 masl, in the Central Sierra of Peru, mainly in Junin and Cerro de Pasco departments. Its origin dates back to Inca times, probably 1300 to 2000 years ago.
Native Peruvians traditionally used maca root, since pre-Inca times for both medicinal and nutritional purposes. With a hard consistency, the edible part is the root, which can be given in a variety of colors, the most known are: yellow, red, and black, in turn, the one containing the nutrients for which it is so appreciated. Maca is rich in sugars, proteins, starch and essential nutrients (especially iodine and iron).
Since the 1980’s Maca started to be known outside its original area of agricultural production, promoting its energizing and fertilizing properties, hormone balancers, aphrodisiac, and especially sexual performance improver, today is known as a superfood and consumed worldwide for its nutritional properties.
