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Maca, the only known cruciferous root crop of
the Americas, is a hardy annual plant cultivated
in the high altitudes of the Peruvian Andes.
It is found growing specifically in areas of
common frost occurrence and has one of highest
frost tolerances among native cultivated species.
It grows on the tundra, barren steppes, summits
and high plateaus of the Peruvian Puna and Suni
regions.
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Legend
has it that Inca warriors would consume
maca before entering into battle. This would
make them extremely strong. But after conquering
a city, the Incan soldiers were forbidden
from using maca to protect the conquered
women from the warrior's powerful sexual
impulses!
From as far back as 500 years ago, maca's
reputation for enhancing strength, libido
and fertility was well established in Peru. |
These high Andean plateaus
are an inhospitable region of intense sunlight,
violent winds, and below-freezing weather. At
altitudes of up to 14,000 to 16,000 feet above
sea level, extreme temperatures and rocky soil,
these unhospitable conditions rates it among
the world’s worst farmland; yet, over
the centuries, Maca has evolved to flourish
under these conditions in this vitamin and mineral
rich soil.
Formerly considered a perennial plant, it has
since been discovered to be a self-fertilizing
annual with a two-stage
life cycle; a vegetative and reproductive
cycle. Its appearance is accurately summed up
as a shrub with a low-growing, mat-like stem
system, small, off-white flowers, and scalloped
leaves similar to others in the mustard family.
It sometimes goes unnoticed in a farmer’s
field. The root, can be one of several colors
(crème, yellow, purple and black) and
is of comparable shape to a turnip or radish
(up to 8 cm). The plant is grown from seed,
and root maturation generally occurs within
seven to nine months.
The probable origin of the genus Lepidium has
been traced back to the Mediterranean, where
the majority of related diploid species (two
similar complements of chromosomes) are found.
As a food staple, Lepidium meyenii was likely
domesticated in San Blas, Junin, between 1300-2000
years ago, by the Incas, and primitive cultivars
of maca have been found in archaeological sites
dating as far back as 1600 B.C.
To the
Andean Indians and indigenous peoples, Maca
is a valuable commodity.
Because so little else
grows in the region, maca is often traded with
communities at lower elevations for such other
staples as rice, corn, green vegetables, and
beans. The dried
roots can be stored for up to seven years.
Native Peruvians traditionally have utilized
maca since pre-Incan times for both nutritional
and medicinal purposes. It is an important staple
in the diets of these people, as it has the
highest nutritional value of any food crop grown
there. It is rich in sugars, protein, starches,
and essential nutrients (especially iodine and
iron). The tuber or root is consumed fresh
or dried. The fresh roots are considered a treat
and are baked or roasted in ashes (in the same
manner as sweet potatoes). The dried roots are
stored and, later, boiled in water or milk to
make a porridge. They also are made into a popular
sweet, fragrant, fermented drink called maca
chicha. In Peru even maca jam, pudding, and
sodas are popular. The tuberous roots have a
tangy, sweet malty taste and an aroma similar
to that of butterscotch.
The species L. meyenii was described by Gerhard
Walpers in 1843. It has been suggested that
the cultivated maca of today is not L. meyenii
but a newer species L. peruvianum Chacon, based
on various specimens collected since 1960 in
the district of San Juan de la Jarpa, in Huancayo
province.
While most maca sold in
commerce today still refers to the L. meyenii
name, economic botanists believe most is L.
peruvianu. In 1994 less than 50 hectares (123.55
acres) were devoted to the cultivation of maca;
by 1999 over 1200 hectares (2965.2 acres) were
under production due to rising demand in the
US and abroad.
Maca has been growing in world popularity over
the last several years due to several large
marketing campaigns touting its energizing,
fertility enhancement, hormonal balancing, aphrodisiac,
and, especially, enhanced sexual performance
properties. Other (anecdotal) herbal-medicine
uses include increasing energy, stamina, and
endurance in athletes, promoting mental clarity,
male impotence, and helping with menstrual irregularities,
female hormonal imbalances, menopause.
Today, dried maca roots
are ground to powder and sold in capsules as
a food supplement and marketed to increase stamina
(sexual and athletic) and fertility. In Peruvian
herbal medicine, maca is also reported to be
used as an immunostimulant.
The cultivation of maca is increasing in the
highlands of the Andes to meet the growing demand
worldwide; it is hoped that this demand will
be sustained and not a trend of another passing
fad. In this severely economically-depressed
region, the market created for maca will offer
new and important sources of income for the
indigenous peoples of the Andes. About 10 cultivars
there produce maca with different-colored roots;
most are the same, hytochemically. The cultivar,
Lepidium peruvianum Chacón has been identified
in the major growing regions of the highlands
and is the main variety of choice for expanded
cultivation today. It will likely supply much
of this new demand.
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the information contained herein for diagnosing
or treating a health problem or disease, or
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or suspect that you have a medical problem,
promptly contact your health care provider.
Information and statements regarding dietary
supplements have not been evaluated by the Food
and Drug Administration and are not intended
to diagnose, treat, cure, or prevent any disease.
Maca
Live™ is not recommended for women on
birth control.
We cannot guarantee
that you will not get pregnant.
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