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Origin
The MACA (Lepidium peruvianum Chacón), it is the only species that within the Andean roots and tuberoses has a unique center of domestication, diversification and production, that is in the plateau of Junín or Plateau of Bombon, located in the high mountains range of the central zone of Peru, there are no evidences of which its culture has practiced outside this scope and less in other countries of the Andean region.
It is a tuberous root, domesticated by the Pumpush de Junín, a Culture Pre-Inca, there for 700 years AC, who lived in the creeks of the Chinchaycocha Lake, as they demonstrate the remains found in the caves of Pachamachay, of the now annex of San Blas, District of Ondores, Province of Junín and had it like their main food, and subsistence source. |
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Geology (Here a great secret)
The secret of the Maca, also is in the ground where it grows and it is developed, we see because:
Vasquez Espinoza, mentions that "the Maca leaves sterile the soil where grows leaving very little force in it ." opinion that shares the historian Maria Rostorowsky, this corroborates the opinion of the farmers who plant it nowadays, they say that the Maca impoverishes the ground that is why they sow it in a virgin soil or in the ground which have not been cultivated by several years.
Since in the geography of the plateau of Junín exists hills and sedimentary rocks which belong to GROUP PUCARA that are calcareous rocks formed by the calcite and the dolomite, in addition to other minerals like: iron, zinc, magnesum, etc.
Winds and rains dissolve and transport mineral particles from these rocks to other places, as the individuals particles which are absorbed by the plants in their first year, getting from the soil its minerals, for that reason is why the farmers rotate the virgin soil until an average of 4 to 5 years, when the soil has absorbed minerals of the environment and has grown ichu or pasture. This explains why the pesticides, fertilizer are not used during period of sows of the maca by the farmer of Junín. |
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