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Classes of Maca

Unveling the True Classes of Peruvian Maca: Beyond Color, It´s About Quality

When people talk about "classes of Maca," they often refer to the different colors of the root (yellow, red, black, etc.). When people talk about "classes of Maca," they often refer to the different colors of the root (yellow, red, black, etc.). While these distinctions exist, at Peruvian Superfoods, we focus on a more crucial classification: the quality of the Maca root itself, determined by its size and the unparalleled conditions in which it's grown.

Just like the finest wines come from specific vineyards, the most potent Maca comes from ideal Andean altitudes and pristine "virgen" soil. This isn't just about appearance; it's about the concentration of beneficial compounds, particularly Macaenes and other alkaloids, which are crucial for Maca's renowned effects. When people talk about "classes of Maca," they often refer to the different colors of the root (yellow, red, black, etc.).

The Three Tiers of Maca Quality 

In the Peruvian Andes, our Quechua ancestors understood this intrinsic quality difference. We classify Maca roots into three tiers based on their diameter:
• First Class Maca (5 cm diameter and larger): These are the prized, large roots harvested under optimal conditions. They contain a significantly higher concentration of beneficial alkaloids Macaenes. Traditionally, Andean natives reserved these for their personal use, recognizing their superior potency.
• Second Class Maca (3-5 cm diameter): Roots of this size still offer good quality but might have slightly lower concentrations of active compounds compared to first-class roots.
• Third Class Maca (1-3 cm diameter): The smallest roots, often sold for processing into less potent products or for animal feed due to their lower concentration of key nutrients.

The Secret to First-Class Maca: Nature's Perfect Recipe

Achieving First Class Maca isn't easy; it requires a delicate balance of specific conditions found only in select parts of the Andean Mountains:
• Optimal Altitude: Grown between 4000 to 4300 meters (13,120 to 14,100 feet), where the unique climate stresses the plant just enough to encourage maximum nutrient density.
• Pristine "Virgen" Soil: Cultivated in fertile lands that haven't been farmed for centuries, ensuring a rich nutrient base for the Maca roots.
• Adequate Precipitation: The right amount of rainfall is crucial for healthy growth.
• Pachamama's Blessing: We honor the traditional wisdom and spiritual connection of the Andean people to the earth, recognizing these ideal conditions as nature's gift.

The Unseen Challenge: Why True Quality Maca is Rare

For over two decades, I've observed the trends in Peruvian Maca cultivation, processing, and trade. While the joy of harvesting smaller roots was easy to understand, marketing and processing our firm, huge, first-class roots presented a unique challenge.

Initially, the higher price of top-quality Maca made it less attractive to traders focused solely on volume. However, the deeper reason lies in the difficulty of processing these larger roots.
• Traditional Sun-Drying: We dedicate around two months to dehydrate our fresh Maca roots under the pure Andean sun, a traditional method that reduces moisture content to 14-18%. The high altitude's oxygen deficiency, proximity to the sun, and low temperatures act as a natural preservation process, preventing oxidation and nutrient loss. This slow drying results in a "stone-hard," fibrous, dry fruit.
• Processing Plant Challenges: Standard processing plants in Peru's capital are often hesitant to accept large Maca roots. Their crushers frequently sustain damage, leading to machine downtime and rapidly blunted blades. This makes processing first-class Maca unproductive and costly for many in the supply chain.
This "inconvenience" to large-scale processors has led to an absurd situation: the superior, first-class Maca is often processed only by special request for discerning customers willing to pay a premium. Large distributors, accustomed to high-volume, lower-cost models, avoid it.

The global food market, especially during times of pandemic crisis and economic pressure, has become intensely competitive. Large distributors often drive down prices by sourcing a much cheaper, often contaminated, and less effective or fake superfoods from China and India.

At Peruvian Superfoods, we refuse to compromise. We consistently use First Class Maca in all our products. 

We do not offer miracles,
only the best from the Peruvian land.