Black Maca Root Natural Wild Organic Black Maca Root Herbal Dried Maca Powder

Introduction to Maca

Maca (Lepidium meyenii Walp.) (Maca in Spanish) is the rhizome of the cruciferous plant Maca, also known as beetroot or Peruvian ginseng. It is native to the Andean plateau of South America. Its fleshy root is short conical and outer The epidermis is purple, cream, yellow[1], black, etc.[2]. Black maca means black maca.

The people of the place of origin have a long history of growing edible maca (there are literature reports that it has been edible for more than 5800 years, there are also reports that the local area has a planting history of about 2000, and there are thousands of years of cultivation history), and it is one of the indispensable local crops. One. Maca is valued by the United Nations Food and Agriculture Organization (FAO). In the 1980s, FAO recommended that countries around the world promote the cultivation of maca.

Species value

Maca itself can be eaten directly. For example, maca root and leaves are consumed daily in Europe. It can also be cooked with other ingredients, soaked in water with fruits, or made into maca slices, maca wine, etc. Deep-processed products such as dried vegetable products (naturally dried vegetables, vegetable powder and products), maca composite drinks, confectionery products, etc. are also being actively developed, and the product types are becoming more diverse.

Maca is rich in a variety of nutrients and active substances, and has been used as a raw material to produce health foods in recent years. However, the current research on the chemical components and pharmacological activities of Maca is not thorough enough. The active ingredients and their mechanism of action need to be further clarified to clarify the material basis of their medicinal effects, establish stable and reliable quality control standards, and provide for the development and utilization of Maca resources. Necessary scientific basis.

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