Our Maca is from the Junín Plateau in the Central Sierra of Peru, 3500m above sea level.
The harvesting is done between May-July during the dry season. It is still done in the centuries-old tradition, with the slow and careful turning over of surface soil, followed by hand-picking the exposed maca roots.
The bulbs are then air-dried at high altitude in the hot sun for around 3 months, which makes the maca 10 times more bio-active.
All colours of maca grow from the same seeds, but the resulting ratios differ, with 60-70% of germinated seeds becoming yellow maca, 20-25% red and 10-15% black – this is the make-up of our powder.
Our suppliers follow and comply with the principles and requirements of Fair Trade, and no child labour or forced labour is permitted.