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Maca Powder

Maca is grown at an elevation of 13,000 to 15,000 feet and are typically planted in early spring which is late October in Peru.

Approximately 8 months after planting, the maca roots are ready for harvest. When harvested it is washed and allowed to sun dry. Then they are graded and separated by size and quality. The sorted maca roots are now ready further processing.

The roots are sorted to eliminate contaminants and debris, then washed to eliminate any dirt that is left. The roots may be disinfected at this point to eliminate or reduce any microbials. Some companies choose to skip the disinfecting step and choose to slightly toast the maca root which kills any microbials.

Now the maca root is broken into small pieces and dried to reduce the moisture content to 8%. After drying the small pieces are ground into a fine powder. The powder in then sifted to remove any larger particles that may be left.

The powdered maca in then packed into different size containers, bags or capsules ready for use.

Maca Root