A crop that grows at over 4,105 meters above sea level, with over 4,000 years of history, considered a superfood, it is produced, revalued, and respects ancestral knowledge, involving a native seilla, natural fertilizer, allowing the soil to rest before planting, sun-drying for three months once the fresh maca is harvested (which increases its nutritional value), disinfecting, and micro-pulverizing at a temperature that preserves its nutrients.