How to Grow Maca for High Yields? Key Technical Points Explained

Maca is an annual to perennial herbaceous or subshrub plant in the Brassicaceae family, genus Lepidium. It shares many morphological characteristics with other Lepidium plants. Native to high-altitude mountainous regions, it is suited to growing in high-altitude, low-latitude areas with large day-night temperature differences, slightly acidic sandy loam, and plenty of sunlight. Let's take a look at high-yield maca cultivation techniques below!

Maca's Growth Habits

Maca's growing conditions are extremely demanding. It is only suited to growing in cold high-altitude mountainous regions, requiring a day-night temperature difference of over 30°C, abundant rainfall, and surrounding freshwater lakes. These unique growing conditions limit its cultivation. Moreover, due to its extremely strong "absorption" of soil nutrients, after each harvest season, the land needs to rest for seven years. The Andes Mountains in South America and the Yulong Snow Mountain area in Lijiang, Yunnan, China are the planting sites that best meet these harsh conditions. After sowing, 7 to 9 months later, when the plant grows to 12-20 cm in length, the swollen maca root can be obtained. After several more months it can bloom, and one and a half months after flowering the fruit can be obtained. Under suitable conditions, it can complete one life cycle in just 1 year.

Maca Propagation Methods

1. Seedbed: Choose a plot that is sheltered from wind, facing the sun, with gentle terrain, convenient drainage and irrigation, a relatively low groundwater table, deep and loose soil, and sandy loam or light loam where no Brassicaceae crops have been grown in the past 3 years, with a soil pH of 6.5-7.5 for optimal planting.

2. Land preparation: Before March, plow and sun the soil, break up the soil finely, and remove weeds and stones from the field. Before the final plowing, spread 22.5-30 tonnes of decomposed farmyard manure and 1500 kg of phosphate fertilizer per hectare, then plow and rake level, and make flat beds 1 m wide and 5-8 m long.

3. Seeds: For maca seedling cultivation, select plump, glossy seeds. Before sowing, soak the seeds in warm water at 25-30°C for 24 hours, then sterilize them by soaking in 300-fold formalin solution for 15 minutes, rinse clean with water, dry off the moisture, and mix with fine soil before sowing.

4. Sowing: In mid-March, choose a windless, clear noon. Before sowing, water the seedbed thoroughly. After the water seeps in, evenly broadcast the seeds on it, cover with 0.5 cm of culture soil, and after sowing cover the bed surface with a layer of pine needles, then cover with a black shade net.

5. Seedling stage: Generally, seedlings emerge in 5-10 days and are fully emerged in 15-20 days. When 70-80% have emerged, promptly remove the pine needles and scatter a thin layer of fine soil over the bed surface to fill cracks and preserve moisture, preventing seedlings from lodging and exposing roots. After the seedlings have grown for 1 month, remove the shade net and carry out open-air hardening of the seedlings.

Maca Cultivation Techniques

1. Site selection: Maca prefers a cool and moist climate, is relatively cold-tolerant, and has strong adaptability. It is suited to cultivation in cold, cool high-altitude mountainous areas at elevations of 2700-3200 m. It dislikes high temperatures and waterlogged low-lying land. Plots where no Brassicaceae crops have been grown for many years are best, and continuous cropping should be avoided.

2. Land preparation: Plow the maca planting site 2 times. Before the final plowing, apply 37.5-45 tonnes of decomposed high-quality farmyard manure and 75-1500 kg of superphosphate per hectare as base fertilizer, evenly spread on the surface, and bury it into the soil during plowing. After raking level, open furrows at 2 m width to make raised beds for planting.

3. Transplanting: From mid-May to early June, when there are 7-10 true leaves, take seedlings in batches. Use the line-marking and hole-digging method for transplanting, with a plant and row spacing of 20*20 cm, planting 1 plant per hole, and 150,000-180,000 plants per hectare. When transplanting, the seedlings must be exposed above the soil surface, and water thoroughly to settle the roots.

4. Water and fertilizer: After maca is transplanted and survives, water timely on sunny mornings depending on soil moisture. Apply topdressing 2-3 times according to seedling growth, each time applying 150-225 kg per hectare of N, P, K compound fertilizer. During the growing period, carry out 3-4 times of intertillage and soil loosening, and manually pull out weeds in the field.

5. Pests and diseases: Maca has very strong disease resistance, and generally no diseases occur during cultivation. The main pest is aphid damage, which can be controlled by spraying 120-150 g per hectare of 10% imidacloprid wettable powder mixed with 450-600 kg of water.

6. Harvesting: From late November to early December, when most plants' leaves turn yellow and fade, the fleshy roots are fully swollen, and the base is rounded and blunt, they can be harvested. After harvesting, remove the leaves, clear away soil and fibrous roots, wash clean with water, cut into slices, and sun-dry to obtain the commercial product.