Latin America is one of the most megadiverse territories on the planet, home to countless endemic species and resources that hold immense untapped potential.
This article introduces the concept of "Endemic Opportunity" referring to native resources (biological, mineral, microbial, animals, or ancestral practices) that are unique and exclusive to a specific region, and whose properties constitute an opportunity to generate technological, medical, food, energy, or biological innovations. However, unlike conventional innovation drivers, endemic opportunities are often overlooked because they lie outside dominant R&D frameworks, innovation academic focus or market logics.
An Endemic Innovation, on the other hand, is the concrete result of scientifically harnessing an endemic opportunity, developing a novel product, process, or service based on these unique local resources. Simply put, endemic innovation occurs when a unique resource from a particular ecosystem is transformed into an applicable, sustainable, and impactful solution, often with local and global relevance. Turning an Endemic Opportunity into an Endemic Innovation does not happen automatically: it requires the convergence of trained human capital, scientific research and technological development (R&D), the strategic incorporation of exogenous technologies, and supportive public policies and institutions. These factors allow for sustainable addition of value to the local resource. For example, Chile has successfully articulated these elements around its most abundant resource—copper—by creating a hub of dozens of companies developing innovative antimicrobial solutions based on copper nanoparticles additives, which are good examples of endemic innovations.
In general, some key factors for catalyzing endemic innovations are:
Human Capital and local innovation networks: scientists, local communities, and entrepreneurs with deep knowledge of the native resources, working in collaboration on a Regional Innovation System (RIS) or a National Innovation System (NIS).
Research and Development (R&D): studies and patents that demonstrate the resource's unique properties and applications (active ingredients, nutritional value, physicochemical characteristics, etc.).
Supporting Policies and Institutions: legal frameworks that protect biodiversity and promote bioinnovation (regulations, tax incentives, fair biotrade, etc.).
External Technology and Knowledge: incorporation, assimilation and adoption of cutting-edge exogenous technologies (biotechnology, nanotechnology, AI, robotics, etc.) to refine, accelerate, scale and make innovation viable, complementing local ancestral knowledge and endemic resources.
A solid scientific foundation is essential to validate the potential of each endemic resource, while coordination with local communities ensures sustainability and respect for biocultural heritage.
This essay highlights ten specific cases of Latin American Endemic Resources—distributed across diverse regions such as the Amazonas, the Andean Altiplano, Patagonia, the Chaco, and others—that represent true "Endemic Opportunities". In each case, I describe the resource, the identified potential (with available scientific or technical evidence), and its current state of development, demonstrating that, while they have not yet been fully integrated into scalable innovation systems, they have high potential to become endemic innovations in the near future.
1. Sacha Inchi (Amazonas) – Amazonian Oilseed Rich in Omega-3
Hands holding a Sacha inchi seed.
Sacha Inchi (Plukenetia volubilis), known as the "Inca peanut," is a climbing plant native to the Peruvian Amazon and other parts of the Amazon Basin. Its seeds, contained in star-shaped fruits, are notable for their exceptional oil content, rich in omega-3, omega-6, and omega-9 essential fatty acids, as well as high-quality proteins. Recent studies recognize Sacha Inchi as "an underutilized oilseed crop with significant agroindustrial potential," given its nutritional and nutraceutical qualities.
For example, Sacha Inchi oil contains up to 48–54% alpha-linolenic acid (omega-3)—a level comparable to that of marine sources—in addition to antioxidants such as tocopherols.
In Amazonian communities, this crop has traditionally been used as food and medicine (the roasted seeds and their oil were consumed by indigenous people). However, its incorporation into global markets is relatively recent. There is scientific evidence of beneficial health effects: preclinical trials suggest that consumption of Sacha Inchi helps improve lipid profiles (reducing cholesterol and triglycerides) and cardiovascular risk factors, thanks to its antioxidant and anti-inflammatory properties.
Currently, countries such as Peru and Colombia are promoting value chains around this Amazonian resource, seeing in it a sustainable bioindustry for local communities. However, there is still a long way to go before Sacha Inchi is fully integrated as an endemic innovation, more human clinical studies are required, agronomic improvements (higher-yielding varieties), and investments in scaling up the production of oil and derivatives. Given its unique nutritional profile and the global trend toward functional foods, Sacha Inchi represents a promising endemic opportunity in the Amazon for developing nutraceutical supplements, natural cosmetics (for its antioxidant oil), and even ingredients for the health food industry.
References:
Evaluating the Potential ofPlukenetia volubilis Linneo (Sacha Inchi) inAlleviating Cardiovascular Disease Risk Factors: A Mini Review
Sacha inchi: the 'star seed' that symbolizes peace and resilience in the Colombian Amazon
2. Camu Camu (Amazonas) – Amazonian Superfruit with Very High Vitamin C Content
File:Camu-camu - Myrciaria dubia.jpg
Camu camu (Myrciaria dubia) is a fruit-bearing shrub native to the floodplains of the Amazon (Peru, Brazil, Colombia, and Venezuela) that produces small, purple-red berries. Although little known outside its region of origin, it has gained international attention in the last decade for being one of the fruits with the highest vitamin C content in the world. In fact, the camu camu fruit can contain between 2,000 and 6,000 mg of ascorbic acid per 100 g of pulp, up to 30 times the vitamin C concentration of an orange.
This abundance of bioactive compounds has earned it the label of "superfruit." Scientific research has revealed that camu camu not only provides vitamin C, but also a spectrum of polyphenols, carotenoids, and anthocyanins with high antioxidant capacity.
In vitro and in vivo studies demonstrate a variety of bioactivities: potent antioxidant effects, antihyperglycemic (helps regulate blood sugar), antihypertensive, and anti-obesity properties, among others. For example, supplementation with camu camu extract in animal models has been shown to reduce inflammation and improve glucose tolerance.
Additionally, antimicrobial, anti-inflammatory, and even antiproliferative (antitumor) activities have been reported in extracts of this fruit.
Despite this promising nutraceutical profile, camu camu remains largely an underexploited resource. In its region of origin, indigenous communities have traditionally used the acidic juice of its berries to prepare soft drinks and preserves, valuing it as a health tonic. At the commercial level, frozen camu camu pulp, powder, and capsules have begun to be exported as a natural vitamin supplement. However, the production chain faces challenges: domestication and cultivation in controlled orchards are in their initial stages, and technological development is lacking to stabilize and formulate its bioactive compounds into functional foods or pharmaceuticals. With R&D support, camu camu could be integrated into endemic innovations such as antioxidant-rich nutraceutical beverages, ingredients for anti-aging cosmetics (thanks to its anti-inflammatory and antioxidant potential), or dietary supplements to strengthen the immune system.
The sustainable use of this Amazonian fruit—respecting the floodplain ecosystem where it grows naturally—offers a path to bioeconomic development for local communities, while introducing the world to a powerful natural concentrate of vitamin C and phytonutrients.
Reference:
Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review
3. Pestalotiopsis microspora (Amazonas) – Plastic-eating endophytic fungus
The Amazon rainforests are home not only to medicinal plants, but also to exceptional microorganisms. A notable example is Pestalotiopsis microspora, an endemic fungus discovered in the Ecuadorian rainforest that surprised science with its unusual ability: it can degrade plastic (polyurethane) even in the absence of oxygen!
This endophytic fungus—which lives inside plant tissues without damaging them—was isolated by a team of Yale researchers while exploring Amazonian fungal biodiversity in 2011. When cultivated in the laboratory, they observed that Pestalotiopsis microspora could consume polyurethane as its sole carbon source, degrading this resistant plastic under anaerobic conditions.
The discovery, published in Applied and Environmental Microbiology, identified for the first time an organism capable of "digesting" polyurethane, a synthetic material found in foams, adhesives, and coatings, whose persistence in landfills can exceed hundreds of years. The exact mechanism lies in enzymes produced by the fungus that break down plastic polymers. The importance of this "endemic opportunity" is enormous in the field of bioremediation: it suggests a biotechnological solution for plastic waste in buried or low-oxygen environments (e.g., the deep layers of landfills).
Currently, research groups are exploring the molecular characterization of Pestalotiopsis enzymes and their genes, with the goal of harnessing them in microbial consortia or engineered strains that help biodegrade plastic waste. While this is currently a laboratory proof of concept, turning this Amazonian fungus into an endemic innovation would require scaling up its cultivation or production in bioreactors and designing waste treatment systems where its enzymes can be efficiently applied. It also presents opportunities in green chemistry, for example, for the enzymatic recycling of polyurethane foams. This case illustrates how tropical ecosystems, with their immense diversity of microorganisms, can provide unexpected solutions to global pollution problems – a biological wealth that remains largely unexplored and underutilized.
Reference:
Fungus from the Amazon devours plastic
Biodegradation of Polyester Polyurethane by Endophytic Fungi
4. Tarwi (Andean Altiplano) – Andean Legume with High Protein Content
Declaran el 3 de septiembre como “Día Nacional del Tarwi”
Tarwi (Lupinus mutabilis), also known as chocho or Andean lupine, is a grain legume native to the Andean Altiplano (Bolivia, Peru, and Ecuador) that has been cultivated since pre-Hispanic times by Andean cultures. Its seeds, similar to white beans, have an outstanding nutritional profile: they contain between 40% and 50% high-quality protein (more protein than soy) and around 20% healthy oils.
Furthermore, tarwi thrives in poor soils at altitudes of over 3,000 m, showing remarkable tolerance to cold climates and marginal lands. Despite these virtues, it remained a neglected crop for centuries, partly due to the natural bitter taste of its seeds (due to alkaloids that are traditionally eliminated by soaking and washing the seeds). In recent years, scientists and agronomists have revalued tarwi as an "emerging protein crop". A 2019 report highlights that Lupinus mutabilis has ideal potential to diversify plant protein production worldwide, with yields comparable to soybeans in temperate climates, provided certain agricultural constraints are improved.
Its advantages include biological nitrogen fixation (improving soils), adaptability to cold climates and low inputs, and a balanced nutritional profile (protein, oil, fiber). In fact, genetic improvement programs are being conducted to obtain tarwi varieties with faster maturation and lower alkaloid content, with a view to introducing its cultivation in Europe and other regions outside the Andes.
The innovative applications of tarwi are diverse. In food, its flour could enrich products to combat malnutrition or serve as the basis for plant-based foods (for example, dairy analogs, cheeses, or meats made with tarwi protein). Technological studies show that tarwi protein concentrates work well in extruded and fermented products, and their incorporation into yogurt has even been tested to increase nutritional value.
At the Andean community level, the revival of tarwi is already tangible: cooperatives in Bolivia and Peru market tarwi flour, tarwi milk, and traditional snacks, reintroducing this local "supergrain" into modern diets. To consolidate tarwi as an endemic innovation, it is necessary to continue strengthening its production chain—from improved seeds to industrial processing—but the foundations have been laid for it to move from being an underestimated crop to a pillar of sustainable food security, emerging from the Altiplano for the world.
References:
Genetics and Breeding of Lupinus mutabilis: An Emerging Protein Crop
Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility
5. Yacon (Central Andes) – Andean Tuber with Prebiotic Properties
Yacón, the Prebiotic Food to Improve Your Health – Cristy's Kitchen
Yacon (Smallanthus sonchifolius), also known as "Andean jicama" or "earth pear," is a root vegetable native to the central Andes (Peru, Bolivia) traditionally prized for its sweet and juicy flavor. Unlike potatoes or other starchy tubers,yacon primarily stores fructooligosaccharides (FOS), a type of indigestible sugar that acts as a soluble fiber and prebiotic. This means that yacon can sweeten foods without significantly raising blood sugar, as FOS are not metabolized in the small intestine, reaching the colon intact, where they ferment and selectively stimulate the growth of beneficial bacteria (especially Bifidobacterium and Lactobacillus).
In fact, yacon is the known natural source with the highest concentration of FOS.
The potential benefits of yacon consumption have been supported by nutritional research. Several studies have found that incorporating yacon syrup or flour into the diet can improve metabolic indicators: a reduction in the postprandial glycemic index, a decrease in body weight and visceral fat, and an improved lipid profile.
In trials with diabetics or obese individuals, yacon supplements were shown to decrease blood glucose and insulin levels, suggesting an antidiabetic effect by improving insulin sensitivity.
Furthermore, the fermentation of yacon FOS in the colon produces short-chain fatty acids that are beneficial for intestinal health and may inhibit the growth of pathogenic bacteria.
Thanks to these properties, yacon is considered a promising functional food to support the management of type 2 diabetes, obesity, and digestive health.
Regarding its development, yacon syrups (used as a natural sweetener suitable for diabetics) are already on the market, and its use as an ingredient in prebiotic products is being investigated. For example, adding yacon powder to baked goods or fermented dairy products can increase the dietary fiber and antioxidant activity of foods.
However, large-scale production is still limited; cultivation is primarily artisanal and concentrated in the Andes. Transforming yacon into a fully realized endemic innovation would require: improving its agronomy (selecting varieties with higher FOS content), modernizing syrup extraction processes, and integrating small-scale Andean producers into broader value chains. The growing global interest in natural sweeteners and prebiotics is playing into the hands of this Andean root. Thus, the humble yacon—cultivated by the Incas centuries ago—could scale global markets as a healthy sweetener and prebiotic supplement, combining ancestral knowledge with modern science to combat contemporary diseases.
References:
Yacon (Smallanthus sonchifolius) as a Food Supplement: Health-Promoting Benefits of Fructooligosaccharides
Yacon syrup reduces postprandial glycemic response to breakfast: A randomized, crossover, double-blind clinical trial
6. Maqui (Subantarctic Forests of Chile) – Southern Fruit with the Highest Antioxidant Power and Nootropic Potential
Maqui: el superalimento chileno que conquista la industria alimentaria - Diario Sustentable
Maqui (Aristotelia chilensis) is an evergreen shrub endemic to the subantarctic rainforests of southern Chile and Argentina (especially in the "Los Ríos" and "Los Lagos" Regions in Chile), whose dark blue berries have been traditionally harvested by the Mapuche people. These small fruits have been used for centuries in the preparation of juices, jams, and tonics, associated with revitalizing and medicinal effects.
In recent decades, maqui has garnered scientific attention for being one of the fruits with the highest known antioxidant capacity, even higher than superfruits such as açaí, blueberry, and calafate. This property is due to its extremely high content of anthocyanins and polyphenols, especially delphinidin and malvidin. Research has shown that maqui extracts have anti-inflammatory, hypoglycemic, cardioprotective, and hepatoprotective effects, positioning it as an ideal ingredient for nutraceutical products and functional foods.
More recently, experimental studies have begun to explore the nootropic potential of maqui fruit: its ability to improve cognitive functions and memory. In vitro and in animal models have shown that its antioxidant compounds cross the blood-brain barrier and could protect neurons from oxidative stress, promoting memory and synaptic plasticity. Furthermore, positive modulation of neurotrophic factors such as BDNF (brain-derived neurotrophic factor) has been observed, reinforcing its potential value as a natural cognitive supplement.
Although maqui fruit-based capsules and drinks are currently available in international markets, its value chain is still in its infancy. The fruits are mostly wild, and harvesting is limited by climatic and access factors, which has motivated efforts to initiate its agronomic domestication. To become a scalable endemic innovation, maqui fruit requires:
-Genetic improvement programs that maintain its phytochemical richness and allow sustainable in vitro scaling.
-Quality standards and certification of origin to avoid adulteration.
-More clinical studies in humans to confirm its cognitive effects.
Thus, maqui represents not only an outstanding functional food, but also a platform for developing endemic nutraceutical, neuroprotective and nootropic products, in harmony with ancestral Mapuche knowledge and the conservation of Southern ecosystems.
References
Patagonian berries as native food and medicine
A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry
A Comprehensive Literature Review on Cardioprotective Effects of Bioactive Compounds Present in Fruits of Aristotelia chilensis Stuntz (Maqui)
7. Ichu (Andean Highlands) – Resilient Grass with Potential in Technical and Space Textiles
Ichu, la planta que puede rediseñar los trajes espaciales | Pachamama Radio
Ichu (Stipa ichu) is a perennial grass endemic to high Andean ecosystems, especially in Peru, Bolivia, Chile, and Argentina, where it is one of the dominant species in the vegetation of the Puna and Jalca mountains. It is a dense, slow-growing grass that covers vast areas at altitudes above 3,500 meters, adapted to poor soils, cold climates, low humidity, and high solar radiation.
Traditionally, ichu has been used by high Andean indigenous communities as a building material, natural thermal insulation (in roofs and walls of homes), fodder for camelids, and even in cultural rituals. However, its relevance has begun to transcend the local scale: a team of researchers from MIT and the University of Engineering and Technology (UTEC) in Peru has proposed using ichu as a material to redesign spacesuits, due to its unique thermal and structural properties.
According to an article published in the Spanish MIT Technology Review (2023), ichu possesses a remarkable combination of lightness, structural resilience, thermal resistance, and breathability, which could make it ideal for the development of technical textiles for extreme environments such as outer space. Its morphology and the microfibrillar structure of its leaves allow it to dissipate heat, resist abrasion, and maintain a stable temperature—essential characteristics for astronaut suits or garments for military and scientific use in hostile conditions.
This "Endemic Opportunity" arises from connecting a vernacular material ignored by Western science with cutting-edge technological needs. Due to its adaptability to extreme conditions, ichu could offer a natural alternative to synthetic fibers derived from petroleum. However, to transform this endemic opportunity in an endemic innovation, progress is needed in:
-It's detailed physical-mechanical and thermochemical characterization.
-The development of textile hybridization techniques, combining ichu with technical polymers.
-The evaluation of the resource's sustainability, scalability and traceability.
This case clearly illustrates the spirit of endemic innovation: taking an “endemic natural technology” that has co-evolved with human needs in an extreme territory and projecting it toward cutting-edge global solutions, from the Andes to Earth's orbit.
References
Ichu, la planta que puede rediseñar los trajes espaciales
Bear Creek Mining y Corani estudian aprovechamiento del ichu
8. Microorganisms from Atacama (Atacama Desert) – Extremophiles as a Source of New Innovations
The Atacama Desert, in northern Chile, is the world's driest and one of the most extreme environments for life. Yet, a unique microbial community survives in its hyper-dry soils and salt flats: extremophiles adapted to high salinity, intense UV radiation, and almost no water. This harsh environment has turned Atacama microorganisms into a source of unusual bioactive compounds. In particular, the actinobacteria of the Atacama Desert have sparked great interest due to their ability to produce metabolites with novel antimicrobial activity.
Historically, actinomycetes (such as Streptomyces) have given rise to most known antibiotics, so exploring actinobacteria in unexplored habitats increases the likelihood of discovering new molecules to combat resistant bacteria. A concrete example is the recent isolation of an actinobacterial strain, Saccharothrix sp, from the rhizosphere of a lupine plant in the Atacama Desert. From this strain, a previously unreported antibiotic compound, called Mutactimycin AP, belonging to the reduced anthracycline family, was purified.
Mutactimycin AP showed potent activity in inhibiting the growth of resistant pathogens, including Staphylococcus aureus (MRSA) and Enterococcus strains that cause bovine mastitis.
This discovery, published in 2022, demonstrates the enormous pharmacological potential hidden in the microorganisms endemic to the Atacama Desert. In addition to antibiotics, Atacama strains capable of synthesizing highly robust industrial enzymes (e.g., salt- or heat-tolerant enzymes useful in chemical processes, Bioremediation, and lithium extraction in bio-mining) and pigments with antioxidant properties have been detected. To capitalize on these endemic microbial opportunities, Chile has established the Center for Biotechnology and Bioengineering (CeBiB), focused on extremophile bioprospecting. Still, turning a laboratory discovery into a commercial innovation is a lengthy process: it involves scaling up production of the microorganism or biosynthesizing the compound, evaluating its safety and efficacy in clinical models, and eventually licensing or developing a drug/enzyme. The case of mutactimycin AP is a first step; future research could optimize it or derive more potent and less toxic analogs. Beyond this specific compound, the Atacama microbial gene pool promises to be a breeding ground for bioactive molecules—a natural arsenal against emerging pathogens and for other biotechnological applications. With appropriate bioinnovation policies (agreements for access to genetic resources, investment in local pharmaceutical R&D), these extremophiles could provide Chile and the world with new medicines and technologies, transforming the extreme conditions of the desert into therapeutic hope.
References
Mutactimycin AP, a New Mutactimycin Isolated from an Actinobacteria from the Atacama Desert
Living at the Frontiers of Life: Extremophiles in Chile and Their Potential for Bioremediation
Insights into the diversity and survival strategies of soil bacterial isolates from the Atacama Desert
9. Chaco Carob (Gran Chaco) – Flours with high nutritional content
La Nación / Mujeres del Chaco ofrecen derivados de algarrobo
In the semi-arid ecosystem of the Gran Chaco (which encompasses parts of Paraguay, Bolivia, Argentina, and Brazil), various species of South American carob trees (Prosopis spp.) grow wild. These leguminous trees are adapted to dry climates. Two of the most common are the white carob tree (Prosopis alba) and the black carob tree (Prosopis nigra), and brown carob tree (Prosopis chilensis), whose pods—locally called "algarrobas"—have been used as food by indigenous people and Chaco farmers since ancient times. The sweet pods are used to make a nutritious and versatile flour, traditional in preparations such as patay (sweet baked goods), aloja (fermented beverage), and añapa (syrup). However, despite this historical use, Chaco carob flours have been relegated to the background in comparison to conventional cereal flours, being viewed more as folklore than as a commercial ingredient. In recent years, interest in these native flours has resurfaced due to their nutritional and functional values. Compositional studies reveal that carob flour contains approximately 7–10% protein, a high proportion of dietary fiber (25–30%), and natural sugars, giving it a moderate caloric value.
Furthermore, its content of polyphenols with antioxidant activity is notable: more than 600 mg of phenolic compounds per 100 g of flour have been measured in Prosopis alba, and even more in Prosopis chilensis.
Consequently, the flour samples show significant antioxidant capacity (measured by methods such as ABTS).
All of this suggests that the flour obtained from these pods has great nutritional potential for both local consumption and industrial development.
In fact, a study in Paraguay concluded that "these results demonstrate the great nutritional potential of carob flour from the Paraguayan Chaco," although it emphasizes the need to control microbiological quality as it is a product collected from the wild.
Currently, bioeconomy initiatives in the Chaco seek to maximize the value of this resource: rural cooperatives are standardizing the collection of wild pods and artisanal milling to market carob flour as an organic, gluten-free, and fiber-rich product. Innovative uses are also being explored, for example, incorporating it into functional foods (high-fiber cookies, antioxidant cereal bars) or as a thickener and natural sweetener in infant formulas. A Chilean study showed that partially replacing wheat flour with carob flour in cookies and snacks significantly increases the fiber and polyphenol content of the final product, improving its health profile.
To fully transform this endemic opportunity into innovation, more robust value chains would need to be developed: perhaps cultivating carob trees in a planned manner (sustainable forestry) to ensure consistent raw material, optimizing drying and milling technologies, and certifying the product for special markets (celiac, vegan, etc.). Given the growing interest in native and sustainable ingredients, the Chaco carob tree—a resilient tree that transforms arid lands into nutritious foods—could reemerge as a star resource for the region, uniting ancestral traditions with modern food trends.
References
Variations in the Composition of “Algarrobas” (Prosopis sp.) Flours from Paraguayan Chaco
Evaluation of antioxidant capacity, genotoxicity and polyphenol content of non conventional foods: Prosopis flour
Antioxidant activity applying an improved ABTS radical cation decolorization assay
10. Maca (Altiplano of Peru) – High Mountain Adaptogenic Tuber
The Story of Maca | Nature's Superfoods
Maca (Lepidium meyenii) is a small herbaceous plant native to the central Peruvian Puna, notable for growing at extreme altitudes above 4,000 meters above sea level. Cultivated since the time of pre-Incan civilizations (over 2,000 years ago) in the Bombón Plateau and adjacent areas, maca produces a thickened tuber or hypocotyl that was traditionally used as an energy booster and natural remedy to improve fertility and vitality. In recent decades, maca has gained international acclaim as a "superfood" and adaptogen (a substance that helps the body resist stress and balance its systems). Ethnobotanical and biomedical research confirms many of the ancestral uses attributed to maca. Scientific studies have shown that maca consumption has beneficial effects on reproductive health: clinical trials have shown improved sexual function, increased sexual desire, and increased sperm count and motility in men.
It's contribution to alleviating sexual dysfunction in women and symptoms of menopause has also been documented. In addition to the sexual sphere, experiments in animal models suggest energizing, anabolic, and neuroprotective properties of maca compounds.
Maca is rich in amino acids, fatty acids, B vitamins, minerals (calcium, iron, zinc), and unique bioactive compounds such as macamides and macaenes, which are attributed to its adaptogenic effects. Antioxidant activity, improved memory and learning ability, and antiosteoporotic potential (bone strengthening) have been reported. All of this supports the idea that maca acts as a multifunctional nutraceutical, capable of contributing to general well-being and preventing physiological imbalances associated with high-altitude stress and aging.
The rediscovery of maca has led to a boom in global demand, multiplying Peruvian exports from just US$1.4 million in 2001 to more than $23 million in 2023. It is currently marketed in powder, capsule, liquid extract, and even as an ingredient in energy drinks and nutritional bars. However, this boom also brings challenges: overexploitation, price fluctuations, and attempts at biopiracy (native maca varieties have had to be protected from foreign patent applications).
To consolidate maca as a sustainable endemic innovation, Peru has been implementing designations of origin and management plans to ensure the product's quality and authenticity. Additionally, scientific studies—including more robust clinical trials—continue to define effective doses, mechanisms of action, and potential new therapeutic applications.
In short, maca represents an exemplary case of how an ancient Andean crop, supported by modern research, has entered global health and wellness markets: from a root crop of highland shepherds to a sought-after adaptogenic supplement, a journey still underway but clearly on track to become a Peruvian endemic innovation.
References
Ethnobiology and Ethnopharmacology of Lepidium meyenii (Maca), a Plant from the Peruvian Highlands
Conclusion
These cases demonstrate that endemic opportunities are not just scientific curiosities—they are strategic assets waiting to be activated. They lie at the intersection of biodiversity, place-based knowledge, and modern scientific methods and technologies. To unlock their value, countries in Latin America must invest in:
- Mapping and validating endemic resources scientifically.
- Supporting local R&D ecosystems that include indigenous and scientific voices.
- Building value chains that ensure fair benefit-sharing and sustainable harvesting.
- Creating bridges between traditional knowledge and global markets.
Endemic innovation offers a path toward a model where Latin American countries generate solutions rooted in their unique ecosystems, rather than imported blueprints. In a world facing global health threats, climate change, and food insecurity, these grounded innovations are not only timely—they are indispensable.
It all starts with seeing what’s already there: the overlooked, the underappreciated, the endemic opportunities around us.
Daniel Martínez Pereira, PhD(c), U. Adolfo Ibáñez, Santiago, Chile.