Classes of Maca


As well as the differences in the quality of the apples or grapes, there are Classes of Peruvian Maca. The size of the fruit determines the category so the root of Maca of a diameter of 5cm and larger ranks in the first, 3-5cm to the second and 1-3cm in the third class. The first-class Maca contains the significantly large amount of alkaloids Makaenes, which is crucial for its beneficial effect on humans and animals. The Andean Natives - members of Quechua tribe keep the big fruit for personal use, while the small root is being sold for the purpose of processing it or for cattle feeding.

The first-class root is obtained only in an ideal growing condition. The proper altitude in the Andean Mountain of 3900 to 4200 m, the most fertile or 'virgen' soil where has not been cultivated for centuries, an adequate precipitation and blessing of the Pachamama goddess are crucial. With many years of experience in growing Maca, the Peruvian Superfoods achieves 70% of the first class root, which is the result of only the best Andean masters, 'Los Maqueros'! In our products of Maca, we are continually keeping the first class of its yield, which is unique. I'll explain why...
For the fifth year in a row, I closely follow the trends of farming, processing and trade of the Peruvian Maca. In the first year of growing, I could not understand the joy of the Quechua people right after harvest of the fruit of the second and third class. After I achieved a firm and huge fruit, I realized that it is very difficult to place it. At that time, one of the reasons for this was the overestimated price of Maca, and thus for the traders far unattractive price of the first class. However the real reason for this phenomenon is a great difficulty in processing large fruits. 

The fresh fruit of Maca is drying for about two months in the sun to reduce moisture content to 12-15%. The oxygen deficiency and low temperatures at a drying height over 4000m are God’s gift, because during this process, the fresh Maca root actually does not oxidize, and thus does not lose its nutrients. The top quality Maca has a very fibrous fruit and therefore the structure of the corresponding dry fruits resembling stone hardness. After the drying process, primarily the raw material is being chopped with a machine called crusher. At that stage of the process, a problem occurs.

Maca processing plants in the capital of Peru refuse to accept a large fruit because it causes damages to the crusher. Machines are often out of operation, because large fruits rapidly blunt theirs blades, which is quite unproductive. Due to this reason, everyone in the chain of Maca business is getting upset by the very idea of the first class Maca. You must admit that is absurd. The first category of Maca is being processed exclusively upon a request of the demanding customers who are willing to pay a high price. The European distributors are not ready to buy it with such a price, because they got used to profit that cannot be achieved this way. Even in this situation, there is no continual quality of the Maca exports from Peru, because cunning farmers are eager to trick with less fibrous / quality dried fruit to naive processors who are very familiar with processing, but not with the quality of the Andean roots.

During the years of the financial crisis, the European healthy food market has turned into a real battlefield. Big distributors suppress small ones by the extremely low prices, which can only be achieved by importing the superfoods of terribly bad class, mostly from Asia and China. Download the Organic Certificate of our processing plant in Peru by clicking on the text.