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WHAT IS MACA?
Maca (Lepidium meyenii) is a plant that grows above 4000 meters sea level in the Peruvian central Andes. Maca has been consumed by the native of this region for over a 1000 years not only as food but also for its fertility-enhancing properties. Father Bernabe Cobo, in his book “History of the New World”, was the first to describe maca and its properties.

The nutritional value of maca is found in the hypocotyl. For eating purposes, the dried hypocotyls are hydrated and boiled in water until they are soft. Maca researchers, lead by Dr. Gustavo F. Gonzales, have found different properties for this plant which have not previously been described by Peruvian traditional medicine.

Due to its importance, maca has been declared by the Peruvian Government as one of the seven Flag Products since July 2005.
Maca Varieties
Maca researchers lead by Dr. Gustavo F. Gonzales have found different varieties demonstrating that plant never described before by the Peruvian traditional medicine demonstrating that red maca is an excellent alternative for reducing benign prostatic hyperplasia in men and is also good for osteoporosis (women) and that black maca increases epididymal sperm concentration; significantly postpones fatigue, improves memory deficits and reduces glucose levels as well.
Certifications
  • Certified Organic Product, SKAL.
  • Certified Organic Seed, Peru.
  • Certificate granted by Digesa, General Directorate of Environmental Health, Peru.
  • Accreditation absence of pesticides, China.
  • Certificate of accreditation of organic product, China.
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