Our maca is grown just above 4,000 metres, in the Carhuamayo province of the ‘Meseta del Bombom’ (Bombom Plateau). Maca roots are dug out by hand using a small hoe called a cashu, to prevent damage, then dried naturally in the sun for 10-15 days.
Dried maca roots can be stored for seven years, but we rush ours to a local processing plant, where they’re meticulously weighed and cleaned, with only the finest roots selected for processing. These roots are washed again, disinfected and cut into small 10mm segments, before being fully dehydrated at 45°C under humidity control.
The segments are finely milled into a powder of 60 mesh specification, then and tested for microbes, before being packaged and shipped to the UK where we check the quality once more, then give them to you.