Where did maca come from? Where is our Chinese maca mainly produced?

Disease analysis: This product is a health care product, which has the effect of improving energy and fertility and good nourishing effect.

Guidance: It is recommended to go to a large pharmacy for consultation, which should be available for purchase, but the hospital does not have it.

Maca is famous in Peru and Lijiang in China. In fact, maca is a health food, like wolfberry, it is a health care function, not a ** function, it is not a medicine, don't treat it as a fairy potion. If you really want to have that disease, it's better to go under the knife, don't put everything on Maca, people are innocent, okay?

Maca in China is mainly produced in Lijiang, Yunnan Province.

What the hell, this is all fake, okay?

There are also dietary supplements, and there are three dietary supplements, the first is a light diet, <>

A light diet is better for the kidneys, don't eat too greasy. The second is to eat a little nut food often, not too much, appropriately. What is appropriate? For example, if you want a hazelnut or a chestnut, two, three, three, four, you can stick to it every day.

Maca Origin.

Maca is native to the Andes Mountains of Peru in South America. Maca is generally grown in high-altitude mountainous areas, and prefers to grow in an environment with good altitude, low latitude, large temperature difference between day and night, and sufficient sunshine. The seeds are more suitable for growing in slightly acidic soils.

The origin of maca is not China, and maca is cultivated in a wide range. In China, maca is mainly produced in Lijiang, Shangri-La, Jiuzhai Zhengxiaogou, Yunnan and Xinjiang. Maca is a specialty of Lijiang, China.

Maca from Lijiang and Shangri-La in China is generally the best.

Distribution of maca origins.

There are not many places in the world where maca is grown. Maca is generally grown at high altitudes, more commonly in south-central Peru, Bolivia and the Andes, where it is cultivated artificially.

Peruvian maca. Peruvian maca is generally grown around March in the spring. Maca tubers produced in Peru are purple and yellowish. The shape is longer than that of a radish and the texture is hard. Generally, ** is about 185 yuan a catty.

Bolivian maca.

Bolivian maca is generally sown in March and April in the spring. The hypocotyl of maca produced in Bolivia is very stout, triangular, rectangular and oval, and is generally about 70 yuan a catty.

Chinese maca. Chinese maca is generally grown in May in the spring or September in the fall. The rhizome of domestic maca is stout, the nourishing effect is good, and the nutritional value is high. Generally, ** is about 56 yuan a catty.

Maca is a very rare and high-energy nutrient plant native to the Peruvian Andes as a daily food for the locals. Inadvertently, the locals found that if you take maca for a long time, it will have the effect of improving physical strength, enhancing immunity, regulating symptoms such as ** diseases, among them, there is a black maca, the effect is more significant, and it is considered to be "the gift of the gods".

After entering the new century, due to the development of information technology, the miraculous effect of black maca has gradually become known to the world, but because the quantity is extremely scarce, the supply exceeds the demand, and it can only become the patent of a few people. In order to make the best use of black maca, countries around the world have transplanted it and invested a lot of energy in nearby research, and China is no exception.

In 2002, maca settled in Yulong Snow Mountain, Yunnan, China. Due to the local climatic and environmental conditions are very similar to the growth environment of Peruvian maca, and because of the in-depth study of maca by domestic maca research experts, after years of development, Lijiang maca is comparable to Peruvian maca in terms of yield and quality, and has become synonymous with the world's top maca like Peruvian maca, and in some respects the maca in Lijiang, Yunnan Province is better than Peruvian maca, which has been confirmed by authoritative maca research institutions at home and abroad. With the efforts of all parties, the yield and quality of black maca are also increasing year by year.

But the breeding conditions of high-quality black maca are particularly harsh.

In the years of painstaking research, the institute has studied and observed the cultivation of high-quality black maca and the cultivation soil; Careful observation of the altitude, air pressure, light, wind direction, humidity and temperature difference in the cultivation environment has yielded a large number of first-hand valuable data that can be applied in practice. This has made relevant contributions to the trend and direction of black maca research at home and abroad. Of course, as technology advances, the production of black maca will increase, but the number of people who also have some knowledge of the more significant effects of dark maca will increase dramatically.

Nowadays, the black maca that floods the market is mixed, which also makes everyone misunderstand black maca. At the critical juncture when the supply of black maca raw materials is still in short supply and the highest demand remains high, the number of healthy products is presented in front of people who pursue a high-quality and healthy life. Since then, the people of China's big potato and land can enjoy high-level products.