Agriculture
There was no lack of food in the Inca Empire. Most Inca people had a basic knowledge of farming so they were able to make use of their many resources. Since most families belonged to an Ayllu there was always going to be someone nearby who owned farmland. Animals had not yet been domesticated so farmers relied on a number of tools including a hoe, clod breaker and foot plough. Members of the Ayllu would use these tools collectively and work alongside each other singing to keep their spirits up. (Mark Cartwright, "Inca Agriculture")
Canals, and irrigation networks were built and wetlands were often drained to make them suitable for farming. In addition to the regular flat field systems the Inca also invented a unique form of agriculture called terrace farming. Since the landscape consists of many mountains and rolling hills, they created flat land by building steps down the mountainside. This was essential for irrigation. Instead of rainwater running down the mountainside, the Inca channeled it through each step also building aqueducts to carry water where it was needed (Linn Donn). They understood crop rotation, and they fertilized the land with dried llama dung, guano, or fish heads if these materials were available (Elizabeth Banquado, 12). Since the empire spread to places such as the coast, mountains and jungle regions with different climates they also grew tomatoes, avocados, peppers, strawberries, peanuts, squash, sweet potatoes, beans, pineapple, bananas, spices, and cocoa leaves to make chocolate The three staple crops and essentials to the Incan diet included corn, potatoes and quinoa. Meat was only had occasionally (Linn Donn). With the excess food supply they would leave it outside to freeze overnight and stomp on it to remove the remaining water. Afterwards the would put it in the storehouse which would help the dried food preserve much longer (Elizabeth Banqedano, 12). |