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2009, M. Hermann, T. Bernet, The transition of maca from neglect to market prominence, page 18:
The overwhelming majority of maca roots are dried after harvest. In the cold, dry atmosphere of the puna the dried roots remain edible for several years. A minor proportion of the freshly harvested roots are roasted in huatias, earthen ovens […]
2007 March 18, G. Pascal Zachary, “Is the Key to Creativity in Your Pillbox, or in Your PC?”, in New York Times:
The gap between what the Internet promises and what it delivers is part of the reason that people[…] continue to turn to enhancers from caffeine to maca to virtual reality.
2014, T. K. Lim, Edible Medicinal and Non Medicinal Plants, volume 9, page 802:
Dried macas are cooked in water or milk and used to prepare a kind of sweet and aromatic porridge, mazamorra. The small macas are preferred, since they are less fibrous.