Inca Society - Food and Farming

Food and Farming

It is estimated that the Inca cultivated around seventy crop species. The main crops were potatoes, sweet potatoes, maize, chili peppers, cotton, tomatoes, peanuts, an edible root called oca, and the pseudograins quinoa and amaranth. The crops developed by the Inca and preceding cultures makes South America one of the historic centers of crop diversity (along with the Middle East, India, Mesoamerica, Ethiopia, and the Far East). Many of these crops were widely distributed by the Spanish and are now important crops worldwide. Salsa was originated by the Inca people using tomatoes, chili peppers, and other spices.

The Inca cultivated food crops on dry Pacific coastlines, high on the slopes of the Andes, and in the lowland Amazon rainforest. In mountainous Andean environments, they made extensive use of terraced fields which not only allowed them to put to use the mineral-rich mountain soil which other peoples left fallow, but also took advantage of micro-climates conducive to a variety of crops being cultivated throughout the year. Agricultural tools consisted mostly of simple digging sticks.

The Inca also raised llamas and alpacas for their wool, meat, and to use them as pack animals and captured wild vicuñas for their fine hair.

The Inca road system was key to farming success as it allowed distribution of foods over long distances. The Inca also constructed vast storehouses, which allowed them to live through El Niño years while some neighboring civilizations suffered.

Inca leaders kept records of what each ayllu in the empire produced, but did not tax them on their production. They instead used the mita for the support of the empire.

The Inca diet consisted primarily of fish and vegetables, supplemented less frequently with the meat of cuyes (guinea pigs) and camelids. In addition, they hunted various animals for meat, skins and feathers. Maize was malted and used to make chicha, a fermented alcoholic beverage.