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What is Maca Root?

Peruvian Maca - is one of the roots and tuber crops of higher protein content. Until recent years, this nutritious root of the Andes was little or nothing known for the vast majority of the people thereof, Peru (except the inhabitants of the Andes) and clearly ignored by the rest of the world.

Maca (also known as Peruvian Maca or Maca Andina) has an amazing quality to grow to extraordinary heights: from 3800 to 4800 meters high in the most inhospitable Andes mountains, where temperatures are extreme, from intense heat morning to frost on the night, icy winds, snow and persistent high intensity of sunlight. In this hostile area, where there is little oxygen, there is rare vegetation grow only potatoes and maca bitter. There are no trees, no plants only a few centimeters tall.

This tuber, insignificant aspect of tuberous root size and shape of a common radish, is easily dried in the sun and maintains its nutritional qualities, with high levels of iron, for several years storage. It is an excellent food and Incas also used it for its fertility-enhancing action and its effect on sexual behavior.

There have been numerous successful studies on the activity fertilizer Peruvian maca animals and humans. In 1980, scientists from Germany and North America who were doing studies of the herbs in Peru, rekindled interest in its current Maca, naming it "the lost crops of the Incas."

Some of the ingredients that have been identified: amino acids, proteins, vitamins, minerals, trace elements and secondary metabolites.

1. Maca - History:

Anthropological evidence has been found in the cultivation of maca in Peru since 1600 BC. Maca was considered by the Incas as a gift from the gods. They also cultivate maca as food, Lamac - cultivated in the Andes used for religious ceremonies and ritual dances. Spanish chronicles report that during the conquest of Peru, animals brought from Spain not play normally at this point, the natives warned the conquerors who fed their animals with maca, with what they got the levels of normal reproduction. Thus, during the first hundred years of settlement was part of the taxes imposed by the commanded.

With respect to the stretcher, Father Cobo, during the colonial era, he said: "Maca grows in the most rugged and cold of the highlands where there are opportunities to cultivate any plant food."

2. Maca - morphology and botany

Maca is a biennial plant heights behavior, being self-pollinating, cleistogamous, with a five-month reproductive phase and with a bloom that lasts two roots meses. Maca

Root: Roots have colors ranging from light yellow to black through brown, purple, etc.. with sizes of 3-6 cm. transverse diameter of 4-7 cm. longitudinal, like a radish (inverted cone). The root is foremost in the development of products. There is no real difference in taste or chemical composition as the color of the root.

Stem: Short, inconspicuous, like a carrot or radish.

Leaves: rosette, made with flanged sheath, petiole length with the top flattened. Limbo compound, has a length of 6 to 9 cm.; The basal and cauline pinnatifid are slightly reduced.

Inflorescence: cluster compound and rarely simple. The flowers form clusters, are auxiliary hermaphrodite, actinomorphic, green-light and small, white pre-flowering calyx and corolla with 4 free petals slightly curved toward the apex.

Fruit: pods slightly amagrinado. With a single seed in each cell, ovoid, yellowish-red, 1-2 mm. wide.

3. Maca - Cultivation

CultivoLa Maca Maca is cultivated mainly for its tuberous root is botanically known as hipocolito (eg radish, turnip). The maca plant has the amazing quality to grow to extraordinary heights (from 3800 to 4800 meters) in the inhospitable Puna Peruvian where temperatures are extreme: the intense heat of the morning to the frigid cold of the night.

The puna is a nice but extreme conditions in this ecological region is rare vegetation, only potatoes grown bitter and maca. The air contains little oxygen, the sun is extremely intense and very strong winds, it is for these reasons that no trees and plants has only a few centimeters tall.

Maca planting is done from September to December. The seeds are scattered in the fields to be harvested in 6 to 8 months. After Recolta the roots to dry in the sun for 2 months, during which they lose 75% of its original weight. This slow drying process causes the maca change of taste: a bitter-spicy taste with a caramel flavor. The dried root can be stored for 4 years without losing its properties.

The cultivation of maca can exhaust the land, which is why after harvest, allowed to stand at the fields for 5 to 10 years. The use of herbicides is not necessary for this crop and the weed does not grow in the hostile environment of the highlands.

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To learn more about Maca Root and Maca Supplements please visit Herbarella.com website and compare powder and gelatized Maca along with different colors of Maca Roots.

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