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Inca Farming


The Inca farming work was not easy at all; you need to consider the terrain difficulties, plus everything was by hand. So, been a farmer was a heavy duty job. The Incas had tools to soft the terrain for agriculture and methods to dry food, before will be store in huge containers call Tambos. The Tambos were rectangular shape stone buildings with good air circulation. They were build for the specific purpose of been use as storerooms for dry food.

The Incas have few tools for agriculture, but they were effective. The most important of the Inca tools was the Chacquitaclla; it's the Inca version of a foot plough. It start with a strong thick wood stick, hold at the top with the right hand. Next, there's a sharp plate of copper at the bottom. Twenty centimeters up from the bottom, it has attached a small piece of wood; to make pressure with your left feed. And finally, close to the top, it has attached a second piece of wood; for support of the left hand.

We should consider the Chacquitaclla as the core of the Inca farming development. The Incas use Chacquitacllas as their prime agriculture tool. The Chacquitaclla was simply the best tool to work the soil of the highlands. Surprisingly it still is the best, because the Peruvian national agricultural census of 1980, record 716,000 Chacquitacllas in use. Plus it's estimate that in the Peruvian highlands, the 70 percent of the potato production comes from lands worked with Chacquitacllas.
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    • inca farming agriculture method
      The Chacquitaclla is use to cut pieces of ground and then flip the ground.
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    • chakitaqlla
      This image shows you the lever action that occurs under the ground.
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    • inca farming tools
      The Incas had a large variety of tools for agriculture.

The Inca farming agriculture method to prepare the ground was as follows. First, the men use the Chacquitaclla to cut big pieces of ground, then they lever and flip the soil surface. Second, the Inca Women use smaller tools to cut these big pieces of ground, into smaller ones. They repeat the moves few times, until the surface was enough soft to start to plant the seeds.

Using the Chacquitaclla for Inca farming protects the soil from erosion, by not changing the texture and composition of the land. It happen because each time the soil was flip, gives the land fresh organic substance, improving the stability of the ground. It's not proof the Incas knew this when they design the Chacquitaclla. But it's the greatest and most useful agriculture tool of the Andes.

The Incas develop an extraordinary variety of Inca farming procedures to preserve food. They dry, salt or dehydrate pre cooked food; manipulate the Inca food was complicate and it takes time. Probably the Incas learn these procedures during centuries of practice. Until they get the right combination of steps to guarantee the perfect preservation of the food.

They have four Inca farming food treatments. First, the Jarwa; It was use mainly for Ocas (hybrid of the potato). It starts with a lightly cooked, drain it and cut in half longitudinally. Next, they place them in a special surface outside the house, to use the effect of frost at night, during 21 nights. They cover them during the daytime and uncover them during the night. After 21 nights, it follows another 21 days but covering them during the night and uncover them during the day.

The second Inca farming food treatment is the Mallulloc. The treatment is just like the Jarwa treatment but shorter; it was use mainly for tubers. First, they cook them lightly and rinse with cold water to peel the skin; then it was wash again to clean the dirt. Next, it was place in a special surface outside the house during three nights. They cover them during the daytime and uncover them during the night. After three nights, they spend other three days covering them during the night and uncover them during the day.
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    • inca farming techniques
      After they flip the ground, they add fertilizers like fish, excrement of seabirds and others.
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    • inca farming methods
      The image shows you the two main methods to dehydrated food.
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    • llama meat
      This is Charqui; it is simply dry meat of llama in stripes.

The third Inca farming food treatment is the Chochocca. It was use mainly for corn. First they cook it lightly and drain the water. Next, they remove the grains from the corn and place them in a special area outside the house during three nights. They cover them during the daytime and uncover them during the night. After three nights, they spend other three days covering them during the night and uncover them during the day.

The Inca Food treatments to dry and store food, guarantee for the Incas a steady food supply for years. Besides the dry Inca food storerooms did not need any special care at all. All food receive their treatment after harvest the fields from May to June. Next, it was place inside containers and store inside the Tambos. Every few years all dry food from the Tambos was use and then replace with new fresh dry food.

The fourth and last Inca farming food treatment is the Charqui. It was use to dry meat. First they cut the meat into strips or slices, as thin as possible, remove the fat and remove as much blood as possible. Next, they hung the meat strips in a dry site, aired and above all sunny. The meat strips stays there until the meat take a texture similar to the cardboard or leather. Ones it gets the right texture it was cook in mud ovens. Then, they cut them in smaller pieces and store them in small containers that after words will be cover with salt.
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