ABSTRACT
Maca, which is one of the Andean crops occupying a very restricted area, is native to the high Andes of Peru. Maca, also known as ayak chichira, maca-maca, maino, pepper weed and ayak willku with the synonyms as Lepidium peruvianum, is a relative of radish but resembles turnip in shape with butterscotch odour. Maca is nutritionally rich and is an excellent source of starch, sugars, protein, essential minerals like iron, iodine, potassium, sodium and magnesium and vitamin C. It is used to cure anaemia and chronic fatigue syndrome and to enhance energy, stamina, athletic performance and fertility. Maca is planted in rainy season and grown as a rain-fed crop. The yield of maca varies from 16 to 20 t/ha, depending on soil type, soil fertility, climatic conditions of the growing region, irrigation facility and the cultural practices adopted during cultivation. Maca is typically dried for further processing, which yields about 5 t/ha.
