{"id":3912,"date":"2026-04-21T17:28:44","date_gmt":"2026-04-21T08:28:44","guid":{"rendered":"https:\/\/agriture.jp\/product\/maca\/"},"modified":"2026-06-25T20:28:05","modified_gmt":"2026-06-25T11:28:05","slug":"maca","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/maca\/","title":{"rendered":"Dried Maca"},"content":{"rendered":"

Dried maca is a commercial ingredient made from maca (scientific name: Lepidium meyenii), a functional plant of the Brassicaceae family, in two shapes: julienned\/chipped root and coarsely ground (cut) leaf. Known as native to the Peruvian Andes highlands, maca has also spread in domestic cultivation and has drawn attention as a nutrient-rich plant containing amino acids and minerals such as iron, zinc, and calcium, as well as glucosinolate compounds. At Agriture we run it in parallel with a finely milledMaca powder<\/a>proposing dried maca for applications where you want to keep texture and shape, and the powder for even blending into liquid and powder products.<\/p>\n\n\n\n

Compared with functional plants such as moringa, ashitaba, and kale, maca holds a distinctive position in its \"amino-acid- and mineral-based composition centered on the root,\" its \"Andes-native brand story,\" and its \"room for differentiation through domestic cultivation.\" It is an ingredient we are frequently asked to prototype as a raw material for health-food OEM, supplements, blended teas, and confectionery.<\/p>\n\n\n\n

Three points of dedication in Agriture's dried maca<\/h2>\n\n\n\n

Maca is an ingredient whose root and leaf differ greatly in character, requiring separate designs for drying conditions, pretreatment, and finishing. At Agriture we manage everything from raw-material intake to packaging in-house at our processing facility in Kyoto Prefecture, aiming for a finish that brings out the strengths of both root and leaf.<\/p>\n\n\n\n

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1. Separate drying designs for root and leaf<\/h3>\n

The root is washed with the skin on, undergoes careful pretreatment, then is dried at low temperature and finished julienned or chipped. The leaf is dried under conditions that keep its green aroma and color, using the same drying profile as ordinary leafy vegetables. Separating the design by part shapes the raw material to draw on the characteristic components and flavor of each.<\/p>\n<\/div>\n

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2. Flexible development across two shapes and two parts<\/h3>\n

The root handles both julienne (for decoctions and health teas) and further-ground powder (for health foods and beverages). The leaf, coarsely ground to cut, suits blended teas and furikake. Because you can prototype multiple shapes from the same raw material in parallel, it is a design that makes it easy to broaden a product line.<\/p>\n<\/div>\n

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3. Domestic maca as an axis of differentiation<\/h3>\n

Maca carries a strong image as an imported ingredient, but with the advance of domestic cultivation, room for differentiation has emerged \u2014 \"a raw material with a visible growing region\" and \"traceability you can design.\" At Agriture, we provide hands-on support for brand design and finished-product storytelling built on domestic maca.<\/p>\n<\/div>\n\n\n

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Product catalog showing the items we handle<\/h3>\n\n\n\n

Flexible support from small lots to large lots<\/p>\n\n\n\n

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