Maca is Lepidium meyenii, a hardy root crop grown on cold plateaus of the Peruvian Andes, more than 3,500 metres up.
About it
Andean families have eaten maca for centuries, often roasted or boiled. Over time it gained a name as a stamina food. Today it sells worldwide, and the brand lists it for natural energy.
At a glance
- A root crop of the high Andes
- Eaten as food for generations
- Known as a stamina plant
- Brand note: supports natural energy
What it does in Olivaro
Maca adds the energy-and-stamina side of Olivaro, in step with ginseng.
Worth knowing
Roots build slowly in a routine. Think in weeks, and give it time before you judge.
Read the label on your bottle for the complete formula. Results vary from person to person.
