Maca, which has been used since pre-Inca times, is a root that grows in high Andean areas on 3,800 m.a.s.l. and is considered the best natural restorative due to its excellent scientifically proven properties. The Maca Flour process begins with the selection of the seeds that are sown and grown on the basis of Organic / Natural growth and development for 8 months approximately, then the roots are dried in the sun for at least 2 months, later they are sent to the processing plant where they are washed and disinfected to be hydrated obtaining softening, which will allow crushing and dehydrating them through the forced hot air tunnel system, a process in which the unfolding of the starches, then the pulverization of the raw material is carried out, thus achieving a product more soluble, digestible and better assimilated which is finally packaged in different presentations. Work that is carried out under strict quality control standards and hygiene.
ORIGIN
Junín Department - Meseta del Bombón, located at 4,150 meters above sea level.
INGREDIENTS 100% selected dry maca
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