Herbaceous plant - Import export

"Origin and history Maca, also called Peruvian ginseng. This is an herbaceous biennial plant native to the Andes Mountains in Peru. The crop was first cultivated about 2,000 years ago. Maca grows at altitudes above 3,800 metres on rocky ground. Maca grows well at temperatures up to -10 degrees Celsius. Maca is mainly grown for consumption of the root. The Maca root varies greatly in size and shape. Maca is a radish-like plant, which the Spanish used to give their horses on the advice of the Incas. In the Junin region of Peru, maca is consumed in large quantities. It is a readily available and highly nutritious source of food. It is eaten fresh with meat, cooked in underground ovens lined with hot stones (pachamancas), or dried before being cooked into a porridge in milk. A particular drink made from maca is popularly called 'maca chica'. Another use is grinding the dried root into maca flour for baking. Processing The maca seed is sown in September, abo…"

is obtained from the soybean. It is the second most produced plant oil worldwide with about 32 %. The leading producer countries are USA, Argentinia, Brazil and China. The soybean oil is a clear to yellowish liquid. It is a by-product of the cultivation of soybean. It is mainly used for animal feed. The oil is obtained by the extraction or refining process of soybean (Glycine max L). Cold pressing is not profitable with this oil. The soybean has its origin in Northeast Asia and came over China to the USA. Soy is a herbaceous plant that belongs to the pulses. Its life time is about one year. The soybean oil is a raw and untreated oil that is because of its bitter and unhealthy substances unsuitable for food preperation. The oil has a high content of unsaturated fatty acids (linoleic acids). It contains vitamin E, vitamin K, minerals and trace elements. Because of its composition it is good for strengthening the immune system and to prevent heart and circulatory problems.

is a yellow to greenish oil, that slightly smells like beans and grinded leaves. It has a high content of unsaturated fatty acids. The oil is obtained from the inca peanut, also known as inca inchi, inca nut or inca mountain nut. The plant is a herbaceous creeper with branches up to a length of three meters. It belongs to the family of Euphorbia cyathophora. It has its origin in the headwater of the amazon rainforest. Especially Peru, because it needs running water to grow. It grows there 1000-2000 meters above sea level. Growing regions are nowadays in Southeast Asia and Thailand. The fruit is a dehiscent fruit and is similar to star anise. In every cavity of the five-pointed fruit is a seed. Once nine months have passed, the first fruits of the plant grow. After the fruits get picked by hand they get sun-dried and can be eaten or processed to oil by pressing, roasting or grinding. A floury by-product remains.