Since the maca plant only grows under certain conditions in Peru, its cultivation area is clearly limited.
In addition, it has to be exported from the Andes all the way to Germany, which makes the price of the supposed superfood high. The colour of the tuber plays a rather minor role.
In any case, the price of the products depends on how they are prepared. The raw powder is usually the cheapest, as it undergoes the simplest process in production. The more complex production of the capsules and drops is reflected in the price.