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Planting and cultivation of Maca
Strategic Alliance with Green Maca Producers of the Province of Junín
Koken del Peru has a strategic alliance with farmers from the Association of Producers of Organic Maca from the Province of Junín
" APROMACA-E "
which includes over 30 families, providing temporary employment to over 100 people in time of sowing, harvesting and drying.
It works by applying good farming practices, without using fertilizers or pesticides and rotating consecutively cropland, thus achieving Maca improved nutritional qualities and high yield for farmers.
In this way we managed to get the best organic Maca and certified organic 100%
Control Union Certifications No. 800719, EKO, and USDA Organic JAS International.
Cultivation of Maca
Ceremony
The ceremony takes place before sowing and harvest, according to tradition and custom andina.
We pray for a prosperous and good crop harvest, through offerings to the gods of the earth.
Choice Land
We work on Greenfield land located in the province of Junín, at an altitude greater than 4105 m.
We are partners in supply chains with the Association of Ecological Producers of Maca in the Province of Junín "APROMACA JUNÍN-E" and together we have 62 acres of organic farms certified by Skal International.
The name of the crop farms are as follows: Rispanga - Chaquicocha (25 ha).
Canorio - Cancha (1 ha). Ñausacocha (21 ha). Chupaca (9 ha), total 62ha.
Land Preparation
Consists of:
1. Cleaning of weeds and stones.
2. The fallow, which consists of turning the virgin ground.
3. Lump Crusher Muller to the ground.
4. Fence up the land.
Seedtime
The planting is done from August 30th until December.
Maca seed is spread on the ground prepared, using the technique of planting the “Boleo”.
Crop I
The cultivation of Maca is a cultural work that requires great care and hard work in removing weeds.
Crop II
Maca grows absorbing minerals and nutrients from the soil for 7 to 8 months.
Harvest II
The harvest is the consolidation of 7 to 8 months of work, which previously was grateful to the Mama Pacha and Tutelary Gods. Gathered at the farm to harvest chewing Coca Leaf "Chacchapeo" and then proceeds to collect the Maca roots by hand.
Parallel to this activity prepares the “HUATIA OF MACA" using freshly harvested roots are then tasted by all those involved in the harvest.
Harvest II
After harvest, fresh Maca selected for drying in the sun and to obtain seed.
Sun-dried
Is to expose the fresh Maca crop under the sun's rays, directly so that the natural starches that have fresh Maca then become natural sugars, which were subsequently seen in Maca flour that are sweet and delicious to the palate.
Drying takes place during the day and evening in the Maca drying process is covered to prevent damage due to rain, cold and frost.
This process takes at least 3 months.
End of sun-dried
The technique of dry Maca by direct exposure of sunlight is an ancient knowledge that Koken of Peru and Producers of Maca organized in APROMACA-E Junín, respected and implemented, because this technique becomes more Maca sweet and nutritious. And it gets dry Maca as feedstock for its excellent quality in various industrial products.
Koken agro-industries of Peru
Santa Maria Magdalena Park 124 - Pueblo libre - Perú
Phone: (511) 261-0629 / Fax: (511) 261-9525
koken@kokendelperu.com
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gerencia@kokendelperu.com
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kokenperu@amauta.rcp.net.pe
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