Our region produces a great variety of products, which stand out worldwide due to the different properties they present, for example:


Aguaymanto is a shrub, native to the Peruvian Andes, known as a native fruit since the time of the Incas. It was one of the favorite plants of the garden of the nobles, particularly it was cultivated in the Sacred Valley of the Incas (Cusco).
This fruit has been known to the world since the 18th century, and has remained a delicacy in exclusive product stores. Its fruits are succulent and golden spheres, protected by a non-edible shell with a texture like paper, of small size and pleasant taste, which give this fruit a very appetizing appearance in the market, as well as its exquisite aroma, with a peculiar bittersweet and bitter taste of good taste.
Undoubtedly, this rustic and native Peruvian fruit is an important part of the diet of the rural sector where it grows and spreads wild, especially in the hot and dry areas near the Andes. Its commercial name is Uchuva, "uvilla", "Aguaymanto", "capulí", "tomate silvestre" or "tomatillo".


It is a herbaceous plant that measures between 20 and 40 cm high, has very sugary stems, leaves and yellow flowers. It has tubers that measure 5 to 15 cm long, which have very varied shapes and colors.
It grows in the Peruvian Andes, between 2,800 and 4,000 meters above sea level. Today it is cultivated in other countries such as New Zealand. It is a native species at least 8,000 years old. Some remains have been found in the tombs of the ancient inhabitants of the coast, far away from their cultivation sites.
Once this tuber is harvested, it must be sunned for 2 to 4 days to develop saccharin. There are at least 50 varieties of them, the best germplasm collections (part or segment of forest vegetation, capable of originating a new individual by sexual reproduction through seeds) in Peru are in Cusco (400 accessions), Puno and Huancayo.
Its varied forms of preparation such as chuño de oca, oca flour, among others, make its flavor very special and variable, equal or better than the potato. Its protein content is very variable.


Maca is a plant native to the Andes of Peru, the fame it achieved is for its nutritional qualities. Its roots, which are three to six centimeters wide and 4.7 centimeters long, have properties that increase fertility and improve sexuality in men.
The Andean maca looks very much like a radish; however, in size, it is slightly larger and has a yellow color. Cultivated at an altitude of 2700 to 4300 meters above sea level, it has always been cultivated in the Peruvian Andes for almost 2,600 years.
Men use it to increase fertility and sexual function. For this reason it has earned the nickname "nature's Viagra." Other properties that maca has are: it improves memory and brain function, slows the aging process and also causes deep sleep.
Peruvians have always eaten maca cooked, but there are many ways to prepare it, either fermented in beer, roasted, boiled and mixed with milk as cereal, mashed or dried as flour. We have enough reasons to consume it.


It is an original product of the Andean area of southern Peru. It is found in the highest areas of the altiplano. Its color varies from brown to various shades of black.
Cañihua has a high nutritional value and is grown between 3,500 and 4,100 meters above sea level. Its grains are longer compared to other types of seeds, it is similar in some aspects to quinoa.
Both belong to the Chenopodiaceae family. The area of greatest production is north of Lake Titicaca in Puno and Cusco. It is an effective energizer because its high enzymatic content contributes to revitalize our body against aging. It is also recommended to correct constipation.


Kiwicha has a higher energy value than other cereals, since it contains 15 to 18% protein, while corn, for example, only reaches 10%.
Moreover, the seeds contain a high value of amino acids, such as lysine, calcium, phosphorus, iron, potassium, zinc, vitamin E and vitamin B complex. Its fiber, compared to wheat and other cereals, is very fine and soft.
It is not necessary to separate it from flour; in fact, together they constitute a great source of energy. Starch grains vary in diameter from 1 to 3.5 microns, like those of quinoa, and much smaller than those of wheat and corn. Their tiny structure makes them useful in industry.


Quinoa is conquering markets around the world. Its success in Europe and the United States is due to its extraordinary nutritional and gastronomic quality, in addition to its organic status.
In 2013, it was the international year of quinoa. This led to the world being completely fascinated. Shipments of large quantities of quinoa totaled sales of US$74 million from January to June 2014, there was an expansion of 236% over the similar period of the previous year.
Quinoa has high levels of protein and omega 6 and omega 3 acids for our little ones.

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