An Ancestral Superfood and a Driver of National Development
In recent years, global interest in superfoods has grown significantly, especially among consumers seeking natural products with proven health benefits. One of the key players in this trend is Peruvian maca (Lepidium meyenii), an Andean root cultivated at altitudes of over 4,000 meters (13,000 feet) in regions such as Junín, Pasco, Huancavelica, and Ayacucho. This ancestral food, used by pre-Incan cultures and still consumed by high-Andean communities, has demonstrated energetic, nutritional, and medicinal properties backed by various scientific studies. In this context, Peruvian maca should be promoted internationally and protected as part of Peru’s agri-food heritage, since it represents a strategic resource not only for global public health but also for the country’s economic development.
Maca stands out for its impressive nutritional profile, which makes it a superfood of great value for human health. It contains essential amino acids, B vitamins (B1, B2, B6), vitamin C, iron, calcium, zinc, potassium, and fatty acids such as linoleic and oleic acid. According to a study published in Evidence-Based Complementary and Alternative Medicine (2022), regular consumption of maca can improve physical energy, mood, memory, and fertility, particularly in men. Moreover, its bioactive compounds, such as macamides and macaenes, act as adaptogens—that is, they help the body adapt to physical and mental stress. Several clinical studies have also shown that maca can balance hormone levels, ease menopause symptoms, and naturally enhance athletic performance (Gonzales, G. F., 2012). Taken together, these benefits position maca as a healthy alternative to synthetic products, which are increasingly questioned for their side effects.
Beyond its nutritional value, maca represents a living legacy of Andean cultures. Its cultivation dates back more than 2,000 years, according to archaeological findings on the Bombón plateau in today’s Junín region. Pre-Incan civilizations already used it as a source of energy and fertility and considered it sacred for its ability to withstand extreme climates and poor soils. Over the centuries, maca has been grown at altitudes above 3,800 meters (12,500 feet), mainly in regions like Junín, Pasco, Huancavelica, and Ayacucho, where farming families have preserved traditional knowledge about its cultivation and use. This ancestral connection makes maca a symbol of cultural identity, ecological resilience, and food sovereignty. As noted by Sol Natural (2024), its cultivation does not require pesticides or artificial fertilizers, further reinforcing its value as a sustainable and eco-friendly food. Preserving this heritage not only safeguards a millennia-old agricultural practice but also strengthens the local Andean economies that depend on it.
The international market for Peruvian maca has experienced remarkable growth in recent decades, making it one of the most in-demand superfoods in countries such as the United States, China, Germany, and Japan. According to PromPerú (2023), maca exports exceeded $20 million, with Junín as the leading producer, accounting for more than 70% of national output. In the U.S. market, states such as California, New York, Texas, and Florida concentrate the highest demand, driven by consumers interested in natural products to boost physical and mental performance. However, this boom has also brought challenges such as biopiracy. In 2014, Chinese companies attempted to patent maca extracts and develop synthetic products without acknowledging their origin or the communities that produce it. This situation highlights the urgency of establishing legal mechanisms such as denomination of origin, fair trade certifications, and policies to protect biocultural heritage. Without firm action, Peru risks losing control over one of its most valuable resources, both economically and culturally.
Some critics argue that the benefits attributed to Peruvian maca are overestimated or lack sufficient scientific evidence. They claim its growing popularity is more a result of natural product market trends than proven merits. However, this view overlooks the expanding body of clinical studies that support its effectiveness. For example, a review published in the Journal of Functional Foods (2021) concluded that maca has positive effects on sexual health, cognitive performance, and hormonal balance, particularly in postmenopausal women. In addition, the centuries of accumulated knowledge from Andean communities reinforce its legitimacy as both a medicinal plant and a functional food. The fact that its traditional use has endured for more than two millennia speaks not only to its effectiveness but also to its biological adaptability and cultural value. Therefore, more than a passing trend, maca represents a solid alternative to industrial supplements, which often come with side effects and questionable traceability.
Conclusion
Peruvian maca is not only a superfood with proven nutritional and medicinal benefits but also a symbol of Peru’s cultural and biological wealth. Its ancestral origins, sustainable cultivation in high-Andean regions, and rising international demand make it a strategic resource that must be protected and promoted. In the face of biopiracy and misinformation, the Peruvian state must strengthen policies to defend agri-food heritage, encourage value-added exports, and support small producers who preserve traditional knowledge. Likewise, global consumers should be aware of the authentic origin of this food and value the effort of the communities that cultivate it. In a world seeking healthier, more sustainable, and more ethical alternatives, Peruvian maca has all the potential to claim a privileged place. To defend it is to protect our history, our biodiversity, and our economic future.
ABOUT THE AUTHOR
Luis Henry Contreras Del Aguila
Food Industries Engineer Universidad Nacional Agraria de la Selva- Tingo Maria- Peru
Master in Agribusiness Administration ESAN University – Lima-Peru
CEO, Country Agribusiness
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