Maca is a natural, own energy product of native biological diversity, huge potential in world trade. Historically, part of the ancestral production and food culture of the central Andes. Some research suggests that pre-Columbian communities living in the highlands domesticated plant and incorporated into your diet. Subsequently, maca was adopted by the Inca society, which also took pains to preserve and consume on a daily basis. After the conquest, peasant communities, heirs of ancient culture, continued the tradition, but increasingly less strongly due to changes in eating habits, the influence of urbanization and migration processes and cultural change.
The potential of maca as energy begins to warn the inter-national markets since the 1990s, when a promotional campaign sponsored by the State was held amid the proliferation of natural products and synthetic supposedly have effects on sexual desire. This bias, ultimately, confused and blurred the true properties of the Andean hypocotyl. Meanwhile, in urban circles, particularly in those culturally linked to the habits of the population of the sierra, consumption of maca, considered an inexpensive food is kept and therefore suitable for the economy of the poor families.