Located in Spain and Peru, our business model is based on an intensive scientific and technical knowledge of the product and the control of the entire value chain to ensure the high quality of our maca. We are maca growers in the “Meseta del Bombon” (Junin-PERU). Being growers has given us a valuable and unique insight into the maca and its environment. We also developed strategic alliances with farming co-operatives and independent organic growers in order to source raw material from them, however, we ensure they manage the product with the same rigorous control as we do.
MACA JUNIN-PASCO . The best maca is grown in a very exclusive area
We are focused on providing the highest quality MACA possible to the pharmaceutical, nutraceutical and food industries
The top-quality maca is grown in a very exclusive area: “Meseta del Bombon”. We are present there as growers. Besides, the farming co-operatives we work with are also located in this place. We have also carried out an additional selection in there so as to identify the best lands for maca growing. Then, we are in two specific areas of the Department of Junin, one belongs to the TARMA area and the other one is in the area of Junin. These are lands that due to their excellent conditions of altitude, climate and soil produce the best-quality Maca you can find.
MACA has different varieties according to the color of the hypocotyl
We supply different varieties of certified organic maca power: yellow, red and black
Many people do not know that there are different types of MACA root .There are many types of maca that can be characterized by the color of their hypocotyls.
Basically three of the most popular maca varieties are yellow, red and black. It has been demonstrated (through experimental studies) that different types of maca (according to its color) have different biological properties. In particular, color type largely influences concentrations of macaene, macamides, β-sitosterol, campesterol, and glucosinolates.
Our freshly harvested maca roots have been allowed to dry for 6-8 weeks
We make use of the traditional slow sundrying of harvested maca roots
Recent scientific research has confirmed the great superiority of traditional slow sundrying of maca roots for preserving their properties to the quick drying in electrical dryers used today in most commercial maca production.
Our freshly harvested maca roots, which have been allowed to dry for six to eight weeks in the open air on the ground -at 13,000-15,000 ft. above sea level-, let us obtain the best pure maca.
We supply different varieties of certified organic maca power (flour) to the pharmaceutical, nutraceutical and food industries. All our products have been cultivated in the best areas of the “Meseta del Bombón” and carefully treated according to the most demanding criteria both for drying the fresh maca and for grinding it into flour.
It´s the most widely grown and less expensive than other varieties. It is really yellow maca enriched with red and black maca.
It is in great demand. It represents less than 20% of the annual harvest. Even less than 10 % if we apply strict criteria to select it as our company does. It is thought to have additional properties
Black maca is the rarest of all maca colors. It only represents around 10-15% of the annual harvest. Even less than 5% if we apply strict criteria to select it as our company does. Additionally, it is thought to have some specific properties.