Maca Powder Market Evolving Technology, Trends And Industry Analysis By 2027

Maca powder is the extract of the maca plant root. Maca plant grows particularly in high altitudes and is native to the Andes, Peru. The plant has a strong traditional usage in Latin America and is well known for enhancing fertility and as an aphrodisiac.

Market Dynamics of Maca Powder Market

Maca plants exotic status, beneficial functional properties and high traditional usage result in the plant being referred to as a superfood. Similar to other superfoods that have come from the Latin American region, the maca root and its derived products are expected to witness growth and eventual stabilization. The natural and organic status of most maca plants is also a major factor driving the market.

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The market for maca powder is centered on its claim in controlling infertility. Infertility is a crucial issue across the world. As per the CDC data, about 7.5 million women between the ages of 15 and 44 in the U.S. suffer from impaired fecundity. This figure amounts to over 12.3% of the women belonging to that age group. The rise in consumption of products, especially natural-based products, have been on a rise due to the increasing prevalence of infertility issues.

The maca powder market faces several restraints in the form of low awareness and availability, high price, lack of strong scientific evidence and severe competition. Despite its uniqueness, the maca powders compete with several other natural fertility solutions. The relatively high price of the products also hinders the market in developing regions.

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Market Segmentation of Maca Powder Market

The maca powder market is segmented on the basis of type, color and application.

On the basis of type, the market is differentiated into raw/regular maca powder and gelatinized maca powder. The gelatinized maca powder is heat treated in order to remove all starch content from the root and also helps in concentrating the powder. The removal of starch helps in the case of consumers with starch sensitivity and aids in digestion. The drawback of the gelatinized version is that the heat treatment kills all the enzymes and alters the nutrient profile of the maca root.

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