Maca, quinoa, and the meat of the camelidaes was the daily diet of the ancestors of Junin. During the Incan Empire, it was a considered a sacred food destined specially for the Inca royalty, in addition it was fed to the troops of the Inca because it offered vitality and physical force to the soldiers. During this period the Maca was cultivated on the plateau of Junín, to be sent to Cusco as a tribute to the Pumpush of the Inca.

Later, with the Spanish conquest, it was the favorite food of the Spanish crown. Sent to Spain from Peru, it became a form of tax payments in Spain and was regarded as a very valuable commodity and source of nutrition.

Tribute

When using this product, take a moment to consider all the elements involved in the production process. The history would have been lost if not for the cultural resistance of the inhabitants del plateau of Junín, of which now are the Provinces of Junín and Cerro de Pasco, with its annexed Districts like: Ondores, Palomayo, Acomarca, Tacrón, Carhuamayo, Huayre, Uco, Paccha, San Blas, San Pedro de Pari, Rispanga, Pampas Victory, Huamanripa, Corina Pampas, San Pedro de Cajas (Tarma), Sasicucho, Huarmipuquio, Villa de Pasco, Vicco, Ninacaca, etc. All surrounding to the Majestic Chinchaycocha Lake or Lake of Junín.

Over Centuries the people of Junin continued farming in small parcels of Maca to promote cultural resistance. Through collective memory by knowledge passed on from generation to generation, the virtues and qualities of this food as well as the conserved traditions of its sowing, culture, consumption, and customs. The same exact farming techniques are practiced today, where we can recognize and appreciate the virtues of this superior food, and refer to it as our Majesty "THE QUEEN OF THE ANDES ".