Vega Maca is organic, traditionally grown in the Andean highlands and sustainably harvested in partnership with Peruvian farmers.
Heated using gelatinization
Maca is a root vegetable that needs to be heated to aid digestion. Vega therefore uses the cooking process of gelatinization to break down the starches in maca. Gelatinization is vegan and has nothing to do with gelatin.
Traditionally eaten in Peru
Indigenous Peruvians have been eating maca for thousands of years. Cultivated at 14,000 feet in an extreme climate of freezing cold, violent winds and intense sunlight, maca is resilient. Herbalists believe that resistant plants are particularly useful; from a herbological point of view, maca's resilience is unrivalled.
