The organic wonder, Maca, was domesticated about 2000 years ago by the Inca Indians. Primitive cultivators of Maca have been found in archaeological sites dating as far back as 1600 B.C. When the Incas controlled a particular area in South America, they found Maca so potent that they restricted its use to their Royalty's court.

During the height of the Incan empire, legend has it that Incan warriors would consume Maca before entering into battle. This would make them fiercely strong. But after conquering a city the Incan soldiers were forbidden from using Maca, to protect the conquered women from their powerful sexual impulses. Thus, from as far back as five hundred years ago, Maca's reputation for enhancing strength, libido and fertility was already well established in Peru.

Upon overtaking the Incan people, the Spanish found that their livestock were reproducing poorly in the highlands. The Indians recommended Maca. When a Spanish conquistador fed Maca to his livestock, he discovered that it improved their fertility. The results were so remarkable that surprised Spanish chroniclers noted them. The conquering Spaniards took notice of this plant's value and collected tribute in Maca roots for export to Spain.

Colonial records of some 200 years ago indicate that tribute payments of roughly 9 tons of Maca were demanded from the Junin area alone. Historians writing at the time note that the effects of Maca on both humans and livestock were so dramatic the Conquistadors began demanding that their tribute be paid in Maca instead of gold.

Today Maca is cultivated in the highlands of the Bolivian Andes. One local inhabitant of this Bolivian region says that those men and women who consume Maca as part of their daily diet are known to be fertile. Its fertility-enhancing effects are so popular that Maca is used by the locale as part of their daily diet, in food products, ingested in juice form, found in baked goods and used as a base for drinks.