Maca Powder, 8 oz
Blended Vitamin & Mineral Supplements by Vivapura
- Price
- $14.99
What the brand says
Sold as “Maca Powder, 8 oz - Organic | Vegan | Keto | Gelatinized”
Super Maca Purity: Harmonizing with traditional knowledge means only hand selected, pure-strain Lepidium Peruvianum (maca) is grown, harvested, and used. Peru's Institute of Plants and Medicinal Herbs (INPLAHMEP) carries out clinical analysis of every root harvested, assuring quality and excellence. This guarantees the maca's point of origin and genus as pure, organic Lepidium Peruvianum, an unsurpassable variety of maca in taste and nutrients. Every aspect of production is registered organic and eco-friendly by SKAL International, EKO, USDA Organic, and JAS International. In addition, our growers of Junin Maca are recognized as the leaders of premium maca production by Peru's Ministry of Agriculture. Super Maca Sustainibility: The production of Super Maca combines environmental sustainability and cultural preservation through traditional, organic farming techniques - no monster machines that pollute. A premium price is paid to the Junin people for a premium product. This creates livable wages for all involved. Super Maca is also produced organically. This honors the traditional farming practices of the people who plant and harvest maca with great respect for the Earth which provides an abundance of maca at an elevation where no other crops are cultivatable. History of Maca: Maca was domesticated about 2,000 years ago by the Pumpush de Junín, a pre-Incan culture, who lived in the high-elevation creeks of the Chinchaycocha Lake. The remains found in the caves of Pachamachay indicate that maca was their main food source. There is no evidence of “maca culture” practiced outside this central Andean region. During the Incan Empire, Maca was a considered a sacred food destined specially for the Inca royalty. In addition, it was fed to the troops of the Inca because it offered vitality and physical force to the soldiers. During this period the Maca was cultivated on the plateau of Junín, to be sent to Cusco as a tribute to the Pumpush of the Inca.