Gelatinized Sundried Maca
Our Gelatinized Sundried Maca is made from Maca roots that are dried in the high Andes mountain sun for 10-40 days after harvest. After drying these roots are “gelatinized.” Gelatinization is a process in which Maca is heated to high temperatures (160F / 70C). The heat causes the starch molecules in Maca to irreversibly dissolve and the result is a powder that has had some of its nutrients compromised but is easier to digest than raw Maca. It’s important to note that nothing is added to Maca during the gelatinization process.
Gelatinized Sundried Maca Details:
The advantages of using Gelatinized Maca are:
The disadvantage of using Gelatinized Maca is:
We Offer Several Different Kinds of Gelatinized Maca
All Maca products we sell are carefully and consciously grown, processed and handled. They come from an organic farming cooperative in and around Junin, Peru. We work only with producers who own and manage their lands at a local grass roots level and who are committed to organic farming and to producing the highest quality Maca products available anywhere.
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