Maca has a high starch content, which some regard as an inhibitor to digestion of the product. For this reason we offer this gelatinised powder. Gelatinisation is a process of gentle hydration and heating which breaks down the starch molecules, promoting its easier digestion and bio-availability of other nutrients in Maca. This stage of processing is carried out at around 125°C for a very short amount of time. The result is a product formed into a different and more digestible state, whose nutrition is easy to absorb.