I. Sowing and culture of the Maca

Strategic alliance with Producers of Ecological Maca of the Province of Junín
Koken of Peru has a strategic alliance with farmers of the Association of Producers of Ecological Maca of the Province of Junín "APROMACA - and" that groups to more than 30 families, giving temporary use to but of 100 people, at the times of sowing, harvests and dried.

One works applying the good agricultural practices, without using pesticidas fertilizers nor and rotating territories of culture consecutively, obtaining therefore a Maca with better nutritious qualities and of high performance for the farmers.

This way we managed to obtain best organic and ecological maca 100 % with Skal certification the International Nº 800719, EKO, USDA Organic and JAS the International.
A) Culture of the Maca 
 
Ceremony
The ceremony is made before sowing and harvests, according to the tradition and Andean custom. We said by a Prospero culture and good harvest, through offering to the Earth Gods
 
Election of Land
We selected the land where our Maca Koken in association with Apromaca-E Junín is cultivated and together we have 62 hectares of organic small farms certified by Skal the International, to an altitude of 4,105msnm.

The detail of the small farms is the following ones; Rispanga- Chaquicocha (25 have), Canorio- Field (1 has), Ñausacocha (21 has), Chupaca (9 have), total 62ha.
 
Land preparation
Land Preparation consists of
1. the cleaning of weeds and stones
2. I leave fallow that it consists of turning around the virgin land
3. land to mullir the land and to burn rest by the roots
 
Sowing
Seedtime is made of the month of September to December. The maca seeds are scattered in the prepared land, using the form of the "Boleo".
 
Culture I
the maca culture requires greater care like weeds elimination, fits of the plants, etc.
 
Culture II
the macas grow absorbing nutrient minerals earth during 7 to 8 months.
 
Harvest I
the harvest is made manually in communitarian tasks, as of month of May of the following year of seedtime.
 
Harvest II
After the harvest, we selected the fresh maca for the drying to the sun and obtaining of the seed.
 
Drying to the Sun
Drying to the sun consists of exposing the fresh maca harvested under solar them ray of the altitude of four thousand meters of height, during three months.
The drying is made during the day, and in the afternoons the maca in drying process is covered to avoid their deterioration by effect of rains, cold and frosts.
   
I finish of Drying to the Sun
After the process of the drying, the maca becomes sweeter and nutritious and is left list for its industrialization.
   
 
Rotation of Small farms and the Geology of Junin, Secret of Maca Koken
  
The small farm where sowing Maca Koken virgin or has rested at least 5 years, because so much is the force of the maca that absorbs the Earth nutrients impoverishing the ground, reason why seedtime by this root is rotating.

The existing hills and rocks in the geography of Junín, are formed by dolomita calcite and, in addition to other minerals, that the wind and rain dissolve and transport these particles to the small farms enriching it with necessary minerals.
This explains the good quality of MACA KOKEN and the pesticidas fertilizer nonuse nor, in its sowing.
B) Obtaining of seeds 
 
Harvest and selection
We selected the best clean macas and without physical damage or by insects.
The selected macas return to be buried during a month.
 
Selection II
After a month, the selected macas will be retired of the Earth and one by one.
 
Sowing
We seeded the roots selected for obtaining of seed.
 
Culture
The culture process lasts six months altogether.
 
Obtaining of seed
After the six months, we can obtain the maca seeds.
 
 
© Reserved rights - Koken of Perú