Maca,Red,black,yellow, Maca 100% Natural root, gelatinized powder, organic, convetional

1) product name: n gelatinized maca powder
2) Scientific name: Lepidium Meyenii, Walp
3) Composition: gelatinized black Maca powder, xanthan gum and calcium carbonate.
4) Part Used: Sun - dried Black Maca Roots.
5) Source: Junín 6) shelf life: 24 months in original packaging.
7) HS code: 2106907100
8) Properties:
Increases the immune level of the body
Revitalizing, rejuvenating and rejuvenating
Restores capacity and balances the body and mind
Reduce stress
Increases sterilization in both sexes
Helps in the stage of growth and development of children
Relieves PMS and regulates the menstrual cycle
Relevant supplement in sports.
9)Physical and chemical properties
Light brown.
Odour: characteristic of the product.
Taste: characteristic of the product.
Humidity: Gelatinization classification: 94% minimum (powder used)
Processing of gelatinized MACA
For this product, selected Maca bulbs are used to obtain the best benefits of this process:
1. Gelatinized Maca dissolves more easily in water
2. The gelatinization process greatly increases digestion, which is reflected in the high rate of gelatinization present (average 97% )
3. The person who consumes gelatinized Maca absorbs a higher percentage of nutrients in the product because this powder is much more digestible than raw flour.
4. Gelatinization is a low - moisture disinfection and cooking process that retains all of its natural properties.
Description of the process
1. Disinfection of hypocotyl Maca models, 2. Cutting of Maca passing through a chipping machine
3. Drying is necessary to reduce the moisture level in the product to reach a percentage according to the process.
4. The extrusion is carried by another machine - called an extruder - this equipment works at high pressure that produces a temperature that allows the Maca starch granules to be cooked. When at a safe temperature, Maca turns into a type of paste. This process is called gelatinization.
5. The grinders go on to grind, in order to make instant gelatinized Maca.
6. Careful screening of production parameters (pressure and temperature) results in a high quality product with a stable and complete amino acid profile, high solubility (approx. 96% ) also ensures that this process is safe
Storage and stability:
Keep in a cool, dry place, away from heat sources. The stability of 24 months from the date of production

nutrition Facts : Maca Amount Per 28 Grams(one ounce)

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