RAW PERUVIAN SUPERFOODS SAC, PERUVIAN MACA EXPERTS
Throughout a history of over 4000 years, the Andean natives have cultivated 6 varieties of Peruvian Maca. Yellow, red and black varieties are widely offered around the world. The differences in color are very important because each carries a specific concentration of the miraculous alkaloids Macaenes. Red Maca has always been a woman's choice in the Andes, Black mostly a man's, and Yellow children's and the elderly's choice. Learn all about the Peruvian Maca, written by a true connoisseur of this culture by clicking on the text.
After many years of experience in organic cultivation of Maca in the Peruvian region of Junin, we achieve top results in the form of large and highly fibrous fruit, and thus the label of the best quality. We successfully export our raw materials and supplements to all continents, mostly to demanding customers. The fresh Maca root has always been dried in the sun, which preserves its miraculous properties, gives it a special sweetness and pleasant taste. We belong to the last Maca producers cooperative in Peru that still dries its kind that way. Namely, in recent years, Maca has been dried in the Andes exclusively in the type of greenhouse phytotoldo, in which such a process takes place in an unnaturally short period, which degrades its quality.
WHY IS BLACK MACA POWDER NOT BLACK?
The pulp of the fruit of each variety of Peruvian root is approximately the same color, only the membrane is what distinguishes them. So, every Maca Powder should be of a cream-beige color. The darker shell of a black or red Maca roots have a minimal effect on the color of its powder, while the difference in benefits is significant. Read more about it by clicking on the text.
WHAT DOES GELATINIZED MACA MEAN?
Gelatinization is what happens to potatoes, rice or pasta after 10 minutes of cooking, when the starch decomposes and turns into a gelled mass, and the food softens and becomes edible. Raw starchy foods are not digestible, and Maca is one of them. Otherwise, raw potatoes, rice or pasta would be edible. In addition, the effect of gelatinized maca is much more pronounced and one 150g box of Nuestra Maca powder replaces three to five 150g packs of raw Maca powder. Not to mention stomach upsets, bitter taste or Chinese origin of raw materials. The advantage of gelatinization with an food extruder is the complete preservation of nutrients, which is not the case during cooking. Read more about this inovative food processing method by clicking on the text.
Nuestra Brand, for those who know what they want! In cooperation with the prestigious Belgrades Center for Integrative Medicine Dr. Dunjic, to the European market, we exclusively present very original and effective supplements from the era of the Inca civilization. See our Online Store by clicking on it.
The concentration of the alkaloids Macaenes and Macamides is crucial in Peruvian Maca. It is the most effective known medicine for the pituitary gland, whose dysfunction is becoming more and more serious with age. It is a great discovery, and only real Peruvian Maca contains it in great concentration. In the analysis of our gelatinized Maca powder, the measured content of macaenes and macamides is 0.94%. The best recorded result of Peruvian Maca cultivators in recent years is 0.42%. Of the order of magnitude, the Chinese maca contain 0.001-0.003% of them. Try Nuestra Maca, feel its great taste and spectacular effects! Taste the difference, feel the difference and be the difference.