Peruvian Maca vs. Chinese Maca

Peruvian Maca

Maca is a cruciferous vegetable that grows in the Peruvian Andes, mainly on the highlands of Junín between 13,000 and 15,000 feet (4100-4500 m), these extreme growing conditions favor the composition which is rich in nutrients and phytochemicals which makes maca a super food.

Maca was domesticated about 2000 years ago by the Peruvian people the Spaniards who they arrived in Peru realized their valuable properties, especially for the animals which were after consumption of this plant plant they turned fertile.

This has been described by many writers and historians. The part used is called the hypochlorite which lies between the root and the stem and is therefore the best of the plant.

Their consumer for millennial demonstrates its unparalleled health benefits and general welfare for its consumers.

Chinese Maca

Chinese maca has been cultivated for over 10 years in the province of Yunnan, which reaches heights of 4000 meters, similar condition to its origins (4000-4500 masl), but they have not achieved full potential of the plant, and there are marked differences.

Besides not being able to recreate the natural ecosystem for the  maca they  have to resort to pesticides to improve their crop, despite this they have planted about 10 000-15 000 hectares.

Research conducted to date shows that maca growing in Yunnan is made from samples taken from the province of ​​Lijiang, which has better controlled conditions, which is generally not achieved in the other seeded plantations.

We evaluated the nutritional characteristics of the maca, when compared with those of Peru, finding similarities, which then cannot be found in maca products derived from Yunnan, unlike the Peruvian maca, which constantly maintains its characteristics.