Maize, coca, beans, grains, potatoes, sweet potatoes, ulluco, oca, mashwa, pepper, tomatoes, peanuts, cashews, squash, cucumber, quinoa, gourd, cotton, talwi, carob, chirimoya, lcuma, guayabo, and avocado were among the crops that were farmed across the Inca Empire. The majority of the livestock consisted of herds of llamas and alpacas.
Farming provided the majority of the country’s income, with staples such as corn (maize), white and sweet potatoes, squash, tomatoes, groundnuts, chili peppers, coca, cassava, and cotton among the most important crops. They bred dogs, guinea pigs, ducks, llamas, and alpacas as well as other animals. Cotton and wool from llamas were used to make clothes.
The Inca Empire had access to a variety of resources, the most important of which were agricultural land and labor, mines producing rare and prestige metals like gold, silver, or copper, and pure water, which was abundant throughout the empire with the exception of near the arid coast.
CROPS OF THE INCA Quinoa, potatoes, and corn were the Inca people’s primary food sources, but they also employed a wide variety of other plants for medical purposes.
Up to an altitude of 3200 meters, generally, and 3500 meters in ideal areas, maize was the primary crop that was produced. Cotton was an important crop in the region close to the Pacific Ocean and could be produced at heights of up to approximately 1,500 meters.
Legendary gold treasures were amassed by the Incas, according to historians who have studied the subject. These native people were experts in the art of goldsmithing. In order to smelt this valuable metal, they would blow pipes to fan the flames in their crude ovens. This would allow them to do so. Gold, in Inca belief, was also the blood of their god Viracocha, who represented the sun.
The Inca civilization is famous for many things, including the creation of the largest empire that the Americas have ever seen, the development of innovative agricultural techniques, and the development of art and architecture that were notable for their unique combination of geometric stonework and natural scenery.
Although it is a member of the amaranth family and is therefore more closely related to spinach or turnips, quinoa (Chenopodium quinoa), which originates in South America, is usually referred to as the rice of the Incas. This is despite the fact that quinoa is a member of the amaranth family.
The Spanish invaders looked down on quinoa when it was first introduced. Because of its usage in rituals that the Spaniards considered to be ″pagan,″ its cultivation was prohibited at one time, and the Incas were ordered to plant wheat in its place.
When we talk about the Incan aqueducts, we’re talking about a system of aqueducts built by the Inca people. These kinds of constructions were created by the Inca in order to enhance the amount of land that could be farmed, as well as to supply the populace with drinking water and bathing facilities.
They considered the Incas to be archaic, and because of this, they coerced the indigenous people of the Andes to switch from the crops that they had relied on for thousands of years to European varieties such as wheat, barley, and carrots.