Cusco Mara is a woman-owned business (a rarity in Peru) in the magical city of Cusco. Adriana Valcarcel Manga is passionate about the unique and diverse resources offered by the lands of her ancestors. In 1999, with several partners, she founded the Centro Experimental Ecologico Retiro, or Organic Experimental Farm, at over 9000 feet altitude in the Paucartambo province outside of Cusco, to serve as an experimental and demonstration site to provide local farmers with other economically viable crop alternatives. The Center won a government contest to map the previously unmapped Province and all the environmental resources and to train and certify organic all of the region’s farmers.

Recently, Adraina has been working diligently to sort and classify the different varieties of amaranth, and has thus far discovered 44 varieties, from pale yellow, to coral pink, and deep black. In 2010, she will work with the local farmers to begin establishing several of these varieties in her valley.

Cusco Mara has an immaculate processing facility in Cusco where they process andean grains, corn, and beans in a gluten-free environment. One of favorite creations to come out of Cusco Mara is their “popped” andean grains. In addition, they work with the local government to produce nutritious breakfast bars for in-need children in five school districts.

Kañiwa Flour, Grain, and Puffed Grain
Amaranth Flour and Puffed Grain
Quinoa Flour and Puffed Grain