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  • TOP MACA EXPORTER
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HEALTHY FOOD OR HEALTHRISK? 

Throughout its millenniar existence, the Peruvian maca was never consumed raw. In the promotional video of the Peruvian government about maca, you can see a boy drinking it boiled from a pot. Watch it by clicking on the video. Such is the picture on the streets of all cities and towns in Peru. From typical carts equipped with gas heating installation, cooked porridge is being made of maca, quinoa, oats, or soy. Nowhere in Peru could you find a single person consuming it raw. So where do non-Peruvians get the idea that it is good to consume it raw?
Even a raw vegan diet consist of 70% raw food and 30% thermally processed food (potato, pasta, quinoa,...). Why 30% is termaly processed? The human stomach is not able to digest raw starchy foods, and maca is one of them. Otherwise, raw potatoes, rice, pasta, wheat or corn would be edible. In addition, a strong nutrient waste occurs during such an attempt because a large amount of energy is being used to digest the undecomposed starch chains. Besides, raw maca powder has a higher glycemic index than the gelatinized maca powder.

What does gelatinized maca mean?

Gelatinization is what happens to potatoes, rice, or pasta after 10 minutes of boiling, when the starch decomposes and turns into a gelled mass, and the food softens and becomes edible. The advantage of gelatinization with a food extruder is the complete preservation of nutrients, which is not the case when we heat foods at high temperatures for some time. Learn more about this advanced processing method by clicking on gelatinization.

Cheaper vs. cost-effective product?

The package of the raw Maca powder you can find for ten dollars, but the bioavailability of the gelatinized Maca powder is much higher, so one pack of its gelatinized powder replaces four same-size packages of regular Maca powder. The value of gelatinized maca powder in bulk is higher than the raw option, so it is logical that the raw product is cheaper than the gelatinized one. The difference in price is due to the 30% loss of weight during gelatinizing the maca roots and the more complex, expensive processing technology. In addition to the unpleasantly bitter taste of raw maca, pronounced perishability, stomach upsets, and discomfort during digestion, the question of the origin of the raw material also arises. Maca of Chinese origin is 5-8 times cheaper than Peruvian one, and to that extent its effect is weaker. Buying a harmful product is certainly a waste of money.

The limited shell life of raw maca powder

As growers and processors of this miracolous root, we regularly export raw maca powder. The law in Peru allows us to declare a shelf life of two years for such raw material, which is not realistic because problems arise after only a few months. When packing raw materials for export, we must vacuum the packaging bags because oxygen is literally food for most of the bacteria and mold. Each raw material contains them, as permitted by sanitary regulation for supplements. Since such a package is opened in some place for repackaging, and after that it is being opened and closed daily by the end customer, in a short time, well-known bacteria and mold multiplies in it, far beyond the allowed norms. In summer conditions, perishable processes take place astonishingly fast. Therefore, raw maca powder or other raw foods are not recommended for people with weaker immunity, susceptible to bacteriological infections or candida, and especially not for children or pregnant or nursing women!

Besides us, there are many wholesale suppliers of Peruvian maca. Some of them offer yellow, red, and black maca powder for the same price, although black maca is two times more expensive than the yellow variety... One thing is certain: only one company has brought so much joy to their customers. Thanks to our Maca, there are hundreds of new borns world-wide and thousands of consumers of better health. Get the best Peruvian maca by clicking on wholesale or our webshop.