Maca Quality, supplier is a Peruvian family business

Maca Quality

AMAZONAS Maca is unique

  • Our supplier is a Peruvian family business, in which a doctorate in biology, a chemist and a researcher in herbal remedies work together. The team established themselves many years ago as specialists for the cultivation and production of indigenous plants. Such a concentration of specialised knowledge and our 20 years experience allow for the production of natural products of the highest quality, due to their knowledge as to when to best harvest the crops, the optimal storage and gentle processing, guarantees success.
  • We use yellow, red, black and purple Maca roots in a balanced proportions in order to be able to get the most out of each sort and thus produce a high quality Maca powder.
  • Our Maca contains important minerals, such as calcium, magnesium, phosphorous and iron as well as valuable secondary plant substances.
Maca Comparison of calcium content
Comparison of calcium content (per 100g): Hen's egg, Broccoli, Spinach, Kale, Hazelnuts


New: In addition to pure Maca powder, we now also offer a premium product: Maca powder with 5 % Camu-Camu powder with the following advantages ...

  • Improved bio-availability by the addition of 5 % organic Camu-Camu powder with natural vitamin C, whereby minerals and vitamins can enter the blood stream more quickly.
  • Unique selling point in comparison to competitors.
  • The small proportion of 5 % Organic Camu-Camu powder still allows the product to be called "Organic Maca powder".
  • The VAT rate remains at 7 %, whereas pure Maca powder is set at 19 % Vat.

Customer review of Maca powder

Dear Amazonas Team, we have been buying your Maca powder for years with conviction and discover time after time that it is the best powder available on the German market. Unlike other Maca mixes it tastes so good that we use it every day like a cocoa drink stirred in water. Many thanks to the whole team and your suppliers – please keep up the good work!

Explanation and differences to Maca powder dried and Maca powder gelatinised:

Gelatinisation

Sliced Maca roots are pressed through an extruder (two counter-rotating threaded screws), whereby the starch chains (Maca consists of approx. 80% carbohydrates) are broken and shortened. This process is called gelatinisation. The Maca pieces are then dried at low temperature before being ground into a natural, 100% pure powder.

Advantages of gelatinised Maca powder over dried Maca powder

  • the powder is easier to digest (for people with sensitive digestion)
  • is more easily absorbed by the human organism
  • is highly soluble
  • ideal for tablet pressing
  • higher dosage, ratio: 4:1

Advantages of dried Maca powder over gelatinised Maca powder

  • Raw food product
  • contains a complete enzyme and vital substance profile
  • including mustard oil glycosides
  • this group of substances is anti-cancer and immune-boosting