Raw food

Origin of maca

Maca(Lepidium meyenii walp) is a cruciferous vegetable that grows in the Peruvian Andes mainly on the heights of Junín (plateau bombom) between 13,000 and 15,000 feet (4100-4500 m), these extreme growing conditions favor the composition rich in nutrients and phytochemicals that make a super food. The part used is hipocolito that lies between the root and the stem and is therefore concentrating the best of the plant, its millennial long  consumption demonstrates its unparalleled health benefits and general welfare of its consumers.

The maca root is an extraordinary food, an unequaled source of amino acids and it contains a complex of carbohydrates, vitamins and minerals. Also contains an impressive collection of bio-active compounds, many of which, if not all, count for its numerous benefits such as glucosinolates, alkaloids and sterols. It has high nutritional value due to its proteins e.g. polypeptids that make 11% of the dry root. It also contains 10% calcium, and significative amounts of Magnesium and Potassium and other minerals such as iron, silicium, iodine, manganese, zinc, Sodium, Copper.

The main vitamins found  are thiamin, riboflavin and ascorbic acid. Its carbohydrates come from the cellulose and the lignin (polyholosids).

The quality of our products reflect  the complete organic process of maca cultivation ; beginning with our growers in the highlands of Peru’s Valleys, we offer maca products(raw and gelatinized powder) in bulk and wholesale prices for importers and distribuitors, we are suppliers of the best raw material from Amazon Andean zone…please contacts us WHOLESALE MACA ROOT POWDER

Wholesale Maca Root Powder, Wholesale Maca Powder, Peruvian Maca Root Powder…

  • maca product
    Date
    February 23, 2015
    Origin of maca Maca(Lepidium meyenii walp) is a cruciferous vegetable that grows in the Peruvian Andes mainly on the heights of Junín (plateau bombom) between 13,000 and 15,000 feet (4100-4500 m), these extreme growing conditions favor the composition rich in nutrients and phytochemicals that make a super food. The part used is hipocolito that lies between the root and the stem and is therefore concentrating the best of the plant, its millennial long  consumption demonstrates its unparalleled health benefits and […]
  • camu camu
    Date
    March 27, 2015
    Origin of camu camu The camu camu (Myrciaria dubia HBK) belongs to the Myrtaceae family, is a wild bush fruit of the Amazon, which grows on flooded riverbanks and old dark water lagoons and can remain completely submerged in water for four or five months. In Latin America on the banks of the Amazon, Ucayali, Marañón, Napo, Tiger, Curaray, Yavari and Tahuayo in Peru; Putumayo and Inírida in Colombia; and in the upper basin of the Orinoco in Venezuela. The […]
  • lucumo
    Date
    March 27, 2015
    Lucuma: Origins Lucuma (Pouteria lucuma or obata) is a native fruit of the Andean valleys of Peru, Ecuador and northern Chile. Chroniclers and historian’s report of its abundance in Peru, having found images and molded ceramics of the Mochica culture these testimonies corroborate an ancient use as part of the diet of the people who settled in towns along the coast and highlands of the country. The oldest of them dating from the eighth millennium. C. in the region called Callejon […]
  • cocoa
    Date
    March 27, 2015
    Origin of  cocoa or cacao native: It was assumed that cultivation of cacao (Theobroma cacao L) had originated in Mesoamerica, specifically with the Maya civilization, cacao native served as barter item and was more precious and had more value than gold to the indigenous. The cocoa native was cultivated by the Mayas over 2500 years ago. In 2013 it was confirmed that the origin of cocoa is Peruvian. Its place of origin is between Montegrande and San Isidro, province of […]
  • mesquite
    Date
    March 27, 2015
    Algarrobo, mesquite or peruvian carob: origin Mesquite is a characteristic tree of northern Peru, its name comes from the time of the Spanish conquest there is a  similarity with the Mediterranean carob (Ceratonia siliqua).The scientific names for the species in the area are Prosopis pallida and Prosopis juliflora. The mesquite trees are long-lived trees, which have a complex root system that allows them to absorb water at different depths and lateral roots that capture rainfall easily; this is one of the main […]
  • quinoa
    Date
    March 27, 2015
    Quinoa Grains: origin Quinoa or quinua(Chenopodium quinoa) is an Andean plant that originated around Lake Titicaca in Peru and Bolivia, was cultivated and used by pre-Hispanic civilizations and replaced by cereals on the arrival of the Spaniards, despite being a staple part of the population’s diet of that time. The available historical evidence suggests that domestication by the people of America may have occurred between 3000 and 5000 BC. There are archeological findings of quinua in the tombs of Tarapaca, Calama and […]