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| Why is Original Inca's Maca so special? |
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Commercially available Maca products show great differences regarding the quality, the production technique and its composition. Accordingly, some of the Maca products are of little or very reduced effectiveness. These differences become evident not only with Maca products containing additives, or those treated with synthetic fertilizer and cleaning agents, but also with Maca products from organic cultivation and those containing pure Maca root powder. These also show differences, affecting the quality and finally the effectiveness of Maca.
Some of the Maca sellers claim, that only the yellow Maca is the best. But this is simply the most common Maca plant cultivated. Each plant has tubers in different colors, which all have the same characteristics, but a different concentration regarding the substances of content. So, the yellow tubers are not the most highly valued ones, but those representing the most significant part of the crop. According to Peruvian scientists the color of Maca tubers depends on the different mineral nutrients absorbed from the soil during the growth. Thus, the black tubers, that are more rare than the yellow ones, show a higher concentration of mineral substances like iron, magnesium, calcium as well as valuable isoflavonoides. At the same time the yellow tubers have a higher concentration of beta-carotene and the purple ones a higher concentration on anti-oxidatives, particularly anti-cyanines.
The distinctiveness of Original Inca’s Maca is made up primarily of the organic and natural cultivation and the production technique based on a secret formula of the ancient Incas and secondly on an optimal mixture of the Maca tubers of different colors in order to grant a maximum of quality and effectiveness. |
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