The yellow, red, black and purple Maca roots are harvested by hand in the months of June and July and then put on huge canvases next to the fields to dry.
The tubers are weighed after about 10 days and then put into 50kg bags and then labelled with the name of the growing area.
The tubers are dried a second time on special raffia mats in Junin, the town where our suppliers have their production site.
As soon as the moisture content reaches approximately 35 %, there is a final drying stage in a separate area, which has special UV filter mats. The Maca roots are kept in this protected environment for approximately 80 – 90 days in which time their moisture content is further reduced to 25 %.
The Maca tubers are stored in special rooms and only made into powder once an order is received.
When the Maca powder is actually produced, the tubers are sorted by hand, washed with water in a mechanical washing drum and then disinfected with a biodegradable lemon extract.
The tubers are crushed in a special grinding machine into granules which are then dried at 40 °C in hot air for approximately 4 hours. It is a top priority to maintain the temperature as it is to reach a final moisture content of no more than 7 % in order to maintain the valuable ingredients and prevent the onset of mould.
Finally the granules are ground in an electric mill and packed into 10kg PP bags.
The powder is approved for sending to the customer once it has successfully passed a final laboratory control.
We buy our raw products direct from the suppliers, pay fair prices and support the farmer.
Please contact us if you have any questions,
your AMAZONAS Team.