After harvest, our Maca is left to naturally sun dry for up to three months. During this time, the roots undergo a biological transformation. The starches convert to complex sugars, leaing the roots sweeter and more complex. The fibrousness breaks down and they take on a honeyed graham cracker flavor. Just prior to being milled into powder, the roots soak in warm water to allow water molecules to penetrate any remaining starches. This ensures maximum absorption of over 30 vitamins and minerals and over 60 plant based phytoutrients as well as cholesterol lowering and cellular healing plant sterols.